Sustainable Food Value Chain
Background
At present food Value Chains are oriented on low-cost, mass production with major negative environmental, health & socio-economic impacts.
Dominant mass producing food industries have been able to drive down prices, resulting in major negative environmental, health and socio-economic impacts. These challenges are interconnected and systemic.
Current food systems are highly efficient in terms of low cost and the mass production has made food cheap. The major players have effectively monopolised the FVC and erected artificial barriers preventing the entry of new, more sustainable local players.
The lack of awareness by the consumers of how food is produced, supplied and its impact on health, environment and economic, has led to the formation of supply chains that favour larger and dominant players. This results in the exclusion of regional, smaller producers in the food ecosystem.
CHALLENGES
The lack of awareness by the consumers of how food is produced, supplied and its impact on health, environment and economy, has led to the formation of supply chains that favour larger and dominant players. This results in the exclusion of regional, smaller producers in the food ecosystem.
SUGGESTED SOLUTIONS
By empowering consumers and increasing efficiencies for smaller local players, they will be able to become equal partners and thus be able to disrupt the current FVCs
Research Agenda
- Analysing the major drivers of food consumption and design pathways for consumer interaction points
- Developing data governance and management practices that allow transparency, flexibility & resilience
- Increasing competitiveness of smaller players by applying digital innovations within the FVC
- Demonstrating viable scenarios on how to establish sustainable food ecosystems
