Sustainability and Food Systems

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

The chapter gives an overview of the challenges facing the global food system and the need for redesigning food production. Sustainability is used as “buzz-word” in many circumstances without proper consideration of what it really implies. To give an overview about this complex topic, this chapter presents and discusses the concept of sustainability and its three dimensions. The interpretation of social, economic, and environmental sustainability in the era of future circular and regenerative food production systems design is discussed with reference to both the present situation and the future challenges. The actions taken by the food industry and by the research establishment to support improvement of sustainability and moving into the era of a regenerative circular bioeconomy design of local to global food production and processing are reviewed. The important links between sustainable innovation, environmental, and human health, i.e., food safety, are emphasized. And finally, we describe a number of important issues that are considered and acted on for a more sustainable global food production in the future.
Original languageEnglish
Title of host publicationFood Safety Management : A Practical Guide for the Food Industry
EditorsVeslemøy Andersen, Huub Lelieveld, Yasmine Motarjemi
Place of PublicationLondon
PublisherAcademic Press
Publication date2023
ISBN (Electronic)9780323902090
Publication statusPublished - 2023

ID: 359106780