Scientific Advice Mechanism (SAM) Towards a Sustainable Food System
Independent Group of Chief Scientific Advisors Expert Scientific Opinion No.8, Mar 2020 Report
Research and Innovation Towards a Sustainable Food System Group of Chief Scientific Advisors
European Commission Directorate-General for Research and Innovation Unit 03 — Chief Scientific Advisors – SAM, EGE
Email [email protected] [email protected]
European Commission B-1049 Brussels
Manuscript completed in March 2020.
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Chief Scientific Advisors – SAM, EGE INDEPENDENT SCIENTIFIC ADVICE FOR POLICY MAKING
Towards a Sustainable Food System Moving from food as a commodity to food as more of a common good
Group of Chief Scientific Advisors Scientific Opinion No.8, Mar 2020 (Supported by SAPEA Evidence Review Report No. 7)
Brussels, March 2020
2020 Directorate-General for Research and Innovation Scientific Opinion Towards a sustainable food system
Table of Contents
1. INTRODUCTION & BACKGROUND ...... 13
2. REVIEW OF THE CURRENT FOOD POLICY SYSTEM IN THE EU ...... 23
3. RECOMMENDATIONS ...... 31
3.0. MAKE ENVIRONMENTAL, SOCIAL AND ECONOMIC SUSTAINABILITY THE CENTRAL OBJECTIVE OF ALL POLICIES RELEVANT TO FOOD ...... 31
3.1. ENSURE A TRULY INTEGRATED APPROACH TO BRING ABOUT A SUSTAINABLE FOOD SYSTEM ...... 32
3.1.1. Adopt an active step-wise policy transition to integrate sustainable food system thinking into existing EU sectoral policies ...... 32
3.1.2. Take a leadership role to support transformation of the food system at the global, European, national, regional and local levels ..... 34
3.1.3. Develop responsive, learning-focused policy approaches and governance structures including through pilot initiatives, assessing their suitability for broader adoption ...... 35
3.2. ADDRESS POWER AND INFORMATION ASYMMETRIES IN THE FOOD SYSTEM ...... 38
3.2.1 Increase the policy focus on food manufacturers and retailers ... 38
3.2.2 Support a food environment that helps citizens to make healthy and sustainable food choices ...... 40
3.2.3 Strengthen the more vulnerable actors in the food system ...... 40
3.3. COMBINE REGULATORY, FINANCIAL, BEHAVIOURAL, INFORMATION, COMMUNICATION, AND EDUCATION MEASURES ...... 41
List of Boxes
BOX 1 – WHAT IS A SUSTAINABLE FOOD SYSTEM ...... 14 BOX 2 – EXAMPLES OF TRADE-OFF AND SYNERGIES ...... 19 BOX 3 – FOOD WASTE ...... 27 BOX 4 – LESSONS LEARNED FROM RESEARCH ON EXISTING EU POLICIES ...... 37
Group of Chief Scientific Advisors March 2020 3 Scientific Opinion Towards a sustainable food system
List of Figures
– –
List of Annexes
– – – –
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List of Figures
– Group of Chief Scientific Advisors – Janusz Bujnicki
List of Annexes
– – – Pearl Dykstra – Deputy Chair
Elvira Fortunato
Nicole Grobert
Rolf-Dieter Heuer Chair
Carina Keskitalo
Paul Nurse
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ACKNOWLEDGEMENTS
Chief Scientific Advisors (hereafter ‘the Scientific Advisors’). The Scientific Advisors in
“A sustainable food system for the European Union”.
–
Kwieciński, Annabelle Ascher a
societies in over 40 countries across Europe. Funded through the EU’s Horizon
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ACKNOWLEDGEMENTS EXECUTIVE SUMMARY
The EU food system has achieved high levels of food security food safety and a ide Chief Scientific Advisors (hereafter ‘the Scientific Advisors’). The Scientific Advisors in consumer choice but is currently not sustainable ith respect to the environmental economic and social aspects. Continuing ith ‘business as usual’ ill significantly endanger natural resources our health the climate and the economy. The European Commission’s ‘Green Deal’ – ith the forthcoming ‘Farm to Fork’ Strategy as one of its main pillars – are therefore elcome steps ith their ob ectives to develop a fair healthy and environmentally friendly food system.
There is broad scientific consensus on what is needed to achieve a sustainable food system. This includes increasing or maintaining agricultural yields and efficiency hile “A sustainable food system for the decreasing the environmental burden on biodiversity soils ater and air reducing European Union”. food loss and aste and stimulating dietary changes to ards healthier and less resource intensive diets. Ho ever previous scientific advice has not ade uately addressed the uestion of how to achieve a sustainable food system and has not fully considered ho the social sciences could be used to bring about a more sustainable food system. Hence this Scientific Opinion focuses on the ‘how’ question dra ing evidence mainly from social – sciences. e have identified one central overarching recommendation as ell as more specific recommendations hich are summarised belo . Kwieciński, Annabelle Ascher a Make environmental, social and economic sustainability the central objective of all policies relevant to food Food must be vie ed more as a common good rather than as a consumer good as has been the tendency in the past. To achieve a sustainable food system for the EU the central goal of all relevant policy development and assessment must be to ensure food sustainability in all its aspects environmental social and economic.
Ensure a fully integrated approach to bring about a sustainable food system
Adopt an active step-wise policy transition to integrate sustainable food system thinking into all existing EU policies
ifferent EU policy departments (e.g. agriculture fisheries environment food safety) deal ith diverse components of the food systems individually and hence policies are societies in over 40 countries across Europe. Funded through the EU’s Horizon often based on fragmented ob ectives and varied departmental perspectives. n contrast a fully integrated strategy for achieving a sustainable food system must arise from a common balanced set of environmental social and economic sustainability goals.
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To achie e this polic transformation a step wise approach is recommen e The first step is to ‘mainstream’ the sustainable food system approach into existing and planne sectoral policies This requires re iewin all E policies an polic areas that are rele ant to foo so the contri ute to all three pillars of the foo s stem sustaina ilit The secon step is to put a sin le inte rate foo s stem strate at the heart of polic an or anisational esi n ase on principles of oo foo s stem o ernance
Take a leadership role to support transformation of the food system at the global, European, national, regional and local levels
The European Commission is well positione to take the lea an ecome the en ine that ri es chan e towar s a sustaina le foo s stem in the E an e on Firstl the European Commission shoul make full use of its capa ilities in all polic areas where it can le islate an a opt in in acts Secon l the E shoul use its financial instruments such as re ional social or e ucational fun in to support foo sustaina ilit oals ppropriate in estment is a crucial ri er Thir l the European Commission shoul use its con enin facilitatin an rokerin power in polic areas where it has more limite influence to further support foo sustaina ilit o ecti es
This rokerin role shoul rin to ether the European national re ional an local le els an ifferent actors in the foo s stem This coul take the form of a well esi ne inclusi e participator multi stakehol er forum coor inate the European Commission an e icate to supportin E wi e transformation aroun a clear oal This shoul inclu e helpin to acknowle e map share an assess the roa ariet of e istin national re ional or local initiati es that support comprehensi e foo sustaina ilit
Develop responsive, learning-focused policy approaches and governance structures including through pilot initiatives, assessing their suitability for broader adoption
Transformational capacit shoul e uilt into the esi n of rele ant E policies as well as national re ional or local initiati es supportin foo sustaina ilit that recei e E fun in where possi le rawin on e istin pilot polic initiati es The aims of this shoul e to promote learnin a apta ilit an responsi eness an re uce ne ati e path epen encies an lock ins throu h fle i ilit earl an re ular e aluation an reassessment
The European Commission shoul facilitate monitor an support the assessment of potential upscalin or transfer of oo national re ional an local practices an pilot initiati es nitiati es at all le els shoul e e i ence ase an inte rate e pert a ice
Address power and information asymmetries in the food system
Increase the policy focus on food manufacturers and retailers
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To achie e this polic transformation a step wise approach is recommen e The first xisting policies mainly target producers and consumers o e er the strong step is to ‘mainstream’ the sustainable food system approach into existing and influence of food processing and retail sectors ha e on producer and consumer choices planne sectoral policies This requires re iewin all E policies an polic areas that arrants a greater focus of sustainability policies and initiati es targeting these are rele ant to foo so the contri ute to all three pillars of the foo s stem sectors uch policies should include re uirements for accessible transparent and sustaina ilit The secon step is to put a sin le inte rate foo s stem strate at comparable sustainability information including certification and labelling to support the heart of polic an or anisational esi n ase on principles of oo foo s stem proper mar et functioning due diligence and traceability disproportionately hea y o ernance burden on small and medium si ed companies should be a oided as ell as ad erse effects on more ulnerable groups in the food system Take a leadership role to support transformation of the food system at the global, European, national, regional and local levels Support a food environment that helps citizens to make healthy and sustainable food choices The European Commission is well positione to take the lea an ecome the en ine that ri es chan e towar s a sustaina le foo s stem in the E an e on Firstl onsumer choices are not typically made based only on the best a ailable the European Commission shoul make full use of its capa ilities in all polic areas information they are also constrained by norms and con entions cost con enience where it can le islate an a opt in in acts Secon l the E shoul use its financial and habit and the ays in hich food choice is presented upporting sustainable instruments such as re ional social or e ucational fun in to support foo consumer choices thus re uires impro ements to that food en ironment ma ing sustaina ilit oals ppropriate in estment is a crucial ri er Thir l the European sustainable choice the default choice through its a ailability and presentation olicy Commission shoul use its con enin facilitatin an rokerin power in polic areas approaches should focus on transferring costs from sustainable – including healthy – where it has more limite influence to further support foo sustaina ilit o ecti es choices to unsustainable ones
This rokerin role shoul rin to ether the European national re ional an local Strengthen the more vulnerable actors in the food system le els an ifferent actors in the foo s stem This coul take the form of a well he food processing and retail sectors ha e a strong influence of on producer and esi ne inclusi e participator multi stakehol er forum coor inate the consumer choices crucial bottlenec in the transition to a sustainable food system European Commission an e icate to supportin E wi e transformation aroun a is the ea position of most food producers urther policy reform is needed to clear oal This shoul inclu e helpin to acknowle e map share an assess the pro ide for small scale or other ise ulnerable actors and support representation roa ariet of e istin national re ional or local initiati es that support and participation of broad groups of food producers comprehensi e foo sustaina ilit lternati e and shorter food supply net or s such as lin ing consumers directly ith Develop responsive, learning-focused policy approaches and governance structures producers are examples of initiati es supporting ea er groups and indi iduals including through pilot initiatives, assessing their suitability for broader adoption hich should be considered for support Transformational capacit shoul e uilt into the esi n of rele ant E policies as well as national re ional or local initiati es supportin foo sustaina ilit that recei e Combine regulatory, financial, behavioural, information, E fun in where possi le rawin on e istin pilot polic initiati es The aims of this communication, and education measures shoul e to promote learnin a apta ilit an responsi eness an re uce ne ati e inding policy measures such as regulation and fiscal measures should be considered path epen encies an lock ins throu h fle i ilit earl an re ular e aluation an the main dri ers to achie e change to ards food sustainability reassessment rusted consumer information including independent and transparent third party The European Commission shoul facilitate monitor an support the assessment of certification and labelling standards education and communication initiati es such potential upscalin or transfer of oo national re ional an local practices an pilot as a areness campaigns and beha ioural tools for example ‘nudging’, may help to initiati es nitiati es at all le els shoul e e i ence ase an inte rate e pert influence better consumer choice o e er these measures are insufficient on their a ice o n because consumer choices are also affected by other di erse and interacting
factors as cultural food taste preferences ad ertising or pricing oluntary industry Address power and information asymmetries in the food system or consumer initiati es can be helpful but should not be relied upon as the main dri ers of change Increase the policy focus on food manufacturers and retailers ell designed instrument mixes are li ely to be the most effecti e and an iterati e responsi e and adapti e approach ith appropriate monitoring is recommended
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Introduction & Background
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INTRODUCTION & BACKGROUND
d n u u in i ing i i , d u i nd d , i ing id n u i i i u n g i u u i nd n i i i d n in ing i d in ud du i n, ing, di i u i n nd n u i n d di i n , d d i i nd d u n i du nd n n u , u n in ing u i d u nd g i , nd n u g i n d u id i g d d d du , ‘ultra d’ d nd g , n n g un u d u d in u n u d di n g , i un i n i et al. nd d di i u , nu u , nd i ing in ing i n in ing d d i g i d nd in d nd n , nd i g u n i i d nd d i d un i , i ing d du u n u n , d d i n ing d i n d d
The current food system is not sustainable
i i n d i d , u n d i u n neither sustainable nor ‘just’ with respect to environmental, social and economic n
d du i n i u in n i i i i und i n n i n n n u g un n u u u nd n g , u in i di i , nd n i u i ng d du i n i n i g n u g i i n et al. i n i i in u , nd nu i i u d i i i u i n i nd di – n d un d ing nd di i – u i i u in , i ddi i n n g i n n i
ug n und d i ing u i i n d n d i , i consensus that ‘food security’ should be considered broader. The 1996 World Food Summit d ini i n i that “Food security exists when all people, at all times, have physical and economic u i i n nd nu i i u d i di n d nd d n for an active and healthy life.” From this definition, four food securit di n i n n id n i i d d i i i , n i nd i d, d u i i i n, nd i i i , , , nd
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Box 1 – What is a sustainable food system
We reco nise that there is no – and li ely will never be a – universally a reed definition of what a sustainable food system is. efinitions differ in scale, chan e over time and are dependent on context, reflectin different views and interests of the numerous actors in the food system S a . . The ‘EU food system’ consists of many highly diverse food sub systems and is intertwined with other food systems beyond the , as well as with ener y, water and health systems.
owever, broad a reement exists on what the outcomes of a sustainable food system should be. s formulated by the F 1 , a sustainable food system delivers food security and nutrition for all in such a way that the economic, social and environmental bases to enerate food security and nutrition for future enerations are not compromised. sustainable food system should thus ensure and contribute to all elements of environmental, social and economic sustainability Fi ure 1 .
Adapted from FAO 2014
Figure 1 – A sustainable food system (SFS) ensures environmental, social and economic sustainability
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roductivity arming and fishing communities sometimes struggle to earn a living Box 1 – What is a sustainable food system and rofit margins are very narro in arts of the food net or
We reco nise that there is no – and li ely will never be a – universally a reed definition of what a sustainable food system is. efinitions differ in scale, chan e over time and are dependent on context, reflectin different views and he food system is already undergoing ma or transformations that ill affect interests of the numerous actors in the food system S a . . The sustainability he global o ulation is gro ing it is e ected that there ill be around ‘EU food system’ consists of many highly diverse food sub systems and is billion eo le on the lanet by limate change ill affect roduction intertwined with other food systems beyond the , as well as with ener y, rocessing distribution and storage of food he current Euro ean food system is water and health systems. dee ly intert ined ith global food systems and because of this globalisation it is owever, broad a reement exists on what the outcomes of a sustainable food also affected by geo olitical instabilities including rotectionist trade barriers and system should be. s formulated by the F 1 , a sustainable food system volatility of the energy mar et E a delivers food security and nutrition for all in such a way that the economic, social and environmental bases to enerate food security and nutrition for echnological and social innovation has an im act on the food system E a future enerations are not compromised. sustainable food system should thus as it can alter o er relationshi s feedbac mechanisms and interactions bet een ensure and contribute to all elements of environmental, social and economic subsystems thus causes the food system to change and evolve E am les are the sustainability Fi ure 1 . use of rene able energy gene editing through technology further develo ment of a uaculture and ne rocessing technologies for the stabilisation of ‘fresh’ food roducts he use of digital technologies changes the interactions bet een artici ants in the food system and enables recision farming E E a
The European Commission’s reflection paper ‘Towards a Sustainable Europe by 2030' e resses the need for “a com rehensive a roach entailing a genuine change in the ay e roduce transform consume and distribute food by accelerating the transition to a sustainable food system based on circular economy rinci les and ma ing innovative healthy environment and animal elfare friendly safe and nutritious food roduction one of our ey Euro ean trademar s” Euro ean ommission a oreover it calls for ‘ensuring a socially fair transition’.
resident von der eyen and the ne ommission have ta en the lead in an ambitious commitment to tac le climate and environmental related challenges he Euro ean reen eal sets out a strategy that aims to “transform the EU into a fair and ros erous society ith a modern resource efficient and com etitive economy here there are no net emissions of greenhouse gases in and here economic gro th is decou led from resource use” Euro ean ommission b
ith the forthcoming arm to or trategy one of the main transformative olicies announced in the Euro ean reen eal the Euro ean ommission intends to “design a fair healthy and environmentally friendly food system” his cientific inion informs the develo ment of this strategy he arm to or trategy should involve all arts and artici ants ithin the food system rimary roducers in articular Adapted from FAO 2014 farming and fishing are considered ey in the management of the transition to ard
Figure 1 – A sustainable food system (SFS) ensures environmental, social and economic sustainability
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a more sustainable food system and a significant part of the budgets for agriculture and fisheries should contribute to climate action. The reen eal communication further focusses on the reduction of pesticides the need to achie e a circular economy and on healthy and sustainable food.
Similarly the European Council has ac nowledged the need for a transition towards sustainable food systems which also safeguard people's health European Council 20 and also recognised that the transition to climate neutrality would bring significant opportunities such as potential for economic growth business and technological de elopment European Council 20 .
There is already an established large body of high uality scientific e idence and policy rele ant recommendations on what would contribute to a sustainable food system S 20 . There are also ongoing rele ant initiati es in the European Commission as mentioned abo e. n addition 2030 that includes a series of policy rele ant recommendations and associated esearch nno ation re uirements – all with associated ongoing actions in ol ing multiple sta eholders.
lthough there are different iews on the e act type of actions and approaches to be ta en there is a broad consensus that a synergistic combination of policies and actions is re uired S 20 which
promote sustainable intensification and or scale up agro ecological approaches increasing or maintaining yields and efficiency while decreasing en ironmental burden on biodi ersity soils water and air
reduce food loss and waste while encouraging the reuse and recycling of una oidable food waste
stimulate dietary changes towards healthier less resource intensi e i.e. more plant based diets
impro e the resilience and robustness of the food system in particular by di ersification to cope with shoc s from geopolitical de elopments and to adapt to the effects of climate change
increase the accountability and stewardship of producers and consumers on the en ironmental economic social and public health effects of the food system through among others participatory policy de elopment and monitoring increasing transparency training education and impro ing labelling to better inform consumer choices ibid .
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a more sustainable food system and a significant part of the budgets for agriculture and fisheries should contribute to climate action. The reen eal communication further focusses on the reduction of pesticides the need to achie e a circular economy and on healthy and sustainable food. he question of ‘how’ to achieve a sustainable food system Similarly the European Council has ac nowledged the need for a transition towards sustainable food systems which also safeguard people's health European Council 20 and also recognised that the transition to climate neutrality would bring significant opportunities such as potential for economic growth business and technological de elopment European Council 20 .
sciences insights in existing scientific advice, particularly on ‘how’ best to ensure the transformation to a sustainable food system occurs in a ‘just’ (fair) manner and at a There is already an established large body of high uality scientific e idence and – on ‘Food from the policy rele ant recommendations on what would contribute to a sustainable food Oceans’, ‘New Techniques in Agricultural Biotechnology’ and ‘EU Authorisation system S 20 . There are also ongoing rele ant initiati es in the European Processes of Plant Protection Products’ – Commission as mentioned abo e. n addition 2030 that includes a series of policy rele ant recommendations and associated esearch nno ation re uirements – all with associated ongoing actions in ol ing multiple sta eholders. lthough there are different iews on the e act type of actions and approaches to be ta en there is a broad consensus that a synergistic combination of policies and se social sciences insi hts to map and analyse the various components of food actions is re uired S 20 which systems and their dynamics in relation to sustainability objectives
promote sustainable intensification and or scale up agro ecological approaches increasing or maintaining yields and efficiency while decreasing What are workable paths to deliver an inclusive, ‘just’ and timely transition to en ironmental burden on biodi ersity soils water and air an sustainable food system reduce food loss and waste while encouraging the reuse and recycling of una oidable food waste ‘co benefits’ for health, the environment, and socio economic aspects, includin stimulate dietary changes towards healthier less resource intensi e i.e. the socio economic situation of the farmin sector, and addressin territorial more plant based diets imbalances, the rural urban divide, food waste as well as responsible consumer impro e the resilience and robustness of the food system in particular by behaviour di ersification to cope with shoc s from geopolitical de elopments and to were asked to take a ‘systems approach’ adapt to the effects of climate change increase the accountability and stewardship of producers and consumers on the en ironmental economic social and public health effects of the food system through among others participatory policy de elopment and monitoring increasing transparency training education and impro ing labelling to better inform consumer choices ibid . ld be approached with a ‘holistic’
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This cientific Opinion draws upon evidence, knowledge and views gathered from expert elicitation and evidence reviews The main input to the cientific Opinion was provided by APEA, drawing on the knowledge of expertise of independent experts nominated by Academies throughout Europe This includes in particular the APEA Evidence eview eport ( APEA a), which contains an objective and independent interpretation of relevant state of the art scientific evidence and knowledge, and a supporting systematic literature review ( APEA b) and expert workshop (see Annex ) The cientific Opinion also benefited from additional targeted consultations with experts and a stakeholder meeting For more information on the methodologies and the sources of information and evidence used to develop this cientific Opinion, see Annex
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This cientific Opinion draws upon evidence, knowledge and views gathered from expert elicitation and evidence reviews The main input to the cientific Opinion was provided by APEA, drawing on the knowledge of expertise of independent experts nominated by Academies throughout Europe This includes in particular the APEA Evidence eview eport ( APEA a), which contains an objective and independent interpretation of relevant state of the art scientific evidence and knowledge, and a – supporting systematic literature review ( APEA b) and expert workshop (see Food systems are complex with interactions between all subsystems As a Annex ) The cientific Opinion also benefited from additional targeted consultations consequence, policies in one subsystem or for one objective will impact other with experts and a stakeholder meeting For more information on the methodologies policy objectives and subsystems, which may be positive or negative The and the sources of information and evidence used to develop this cientific Opinion, resulting trade off and synergies need to be anticipated, assessed and balanced see Annex in terms of the overarching goals (see )
n the current food system, some of the main goals against which trade offs and synergies are weighed are food security, food safety and economic considerations n this system, intensive farming to produce high yields is synergistic with economic competitiveness, leading to low prices owever, there are trade offs between overall competitiveness goals and the social and economic situation of small scale food producers and rural communities oreover, intensive farming is associated with low environmental sustainability and resilience, due to e g widespread use of monocultures and pesticides
hen environmental, social and economic sustainability becomes an overarching goal (see ), the trade offs and synergies need to be assessed accordingly This means that a much wider range of policy areas becomes important in the assessments, including climate, energy and education policies
One example of a food issue associated with significant trade offs and synergies is the production and consumption of large amounts of meat and other livestock products ntensive livestock production is associated with greenhouse gas emissions, animal welfare problems, air and water pollution, oonoses and development of antimicrobial resistance educing the consumption of meat and increasing the consumption of plant based food would significantly reduce environmental impacts, including land use, and is also associated with health benefits ( illett et al ) On the other hand, reduction of livestock production and meat consumption can lead to changes in traditional rural landscapes and have an impact on cultural and social traditions (Buckwell and Nadeu ) Transforming the EU food system to produce a more sustainable and healthy diet will therefore require considerations for health, cultural factors, animal welfare and economic aspects, thus balancing all sustainability impacts (environmental, social and economic see Box )
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olicy onte t
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The production, processing, distribution and consumption of food, and their impacts, fall under a wide range of policy areas and instruments in the EU (see coping Paper of this work Annex ) This includes the ommon Agricultural Policy ( AP) and ommon Fisheries Policy ( FP), but also policies such as environment and conservation policies, health and food safety, research and innovation, single market and competition, trade and development policies Also highly relevant are the EU’s commitments towards the United Nation’s sustainable development goals ( s) and the Paris Agreement under the United Nations Framework onvention on limate hange (UNF )
This chapter reviews scientific evidence on the sustainability components of the current food policy system t brings together the comprehensive overview of the scientific literature by APEA on fisheries, marine and water policies, agriculture and rural development ( APEA b) and the discussion in the APEA Evidence eview eport on policies and domains that would enable the EU food system to transition towards more sustainable outcomes ( APEA a)
is a domain that is an almost exclusive EU competence , making the EU the relevant level to address sustainability of agricultural production n scientific literature on the ommon Agricultural Policy ( AP), ural evelopment Policy and the Biodiversity trategy, the need for tailored, (regional) context based policies with flexibility in the design is clear There are important differences between old and new EU ember tates and small and large scale operators, as well as large diversity of European landscapes ( APEA b ) The importance of collaborative policy design and governance engaging stakeholders with coordinated bottom up and top down approaches is emphasised
n recent years, the AP increasingly introduced national flexibility, and the role of national governments has increased with regard to agriculture The AP has evolved with the aim to meet economic, environment and societal challenges, and to support a more sustainable management of natural resources reening measures were introduced in pillar (direct payments to farmers) and a second pillar on rural development was introduced under the ‘Agenda2000’ reform. In 2018, the European ommission presented legislative proposal for the future of AP Among the nine objectives that were proposed there are several that are particularly relevant for a sustainability transition, e.g. “climate change action” and to “preserve landscapes and biodiversity” (European ommission )
Areas in which the EU is able to legislate and adopt binding acts EU countries exercise their own competence where the EU does not exercise, or has decided not to exercise, its own competence (Treaty on the Functioning of the European Union)
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Although the A has thus gradually broadened to include values and interests beyond economy and production, such as rural development and greening, better targeting of financial support for sustainability aims is called for. he A is an e ample of a large policy area that is designed to addresses multiple aims and incentives, mainly in the farming sector e.g. farming sector competitiveness, farmer incomes, territorial imbalances . onflicts and poor integration with other policies are attributed to the ‘exceptionalist’ and sector specific mode of policy ma ing. ac of clarity in ob ectives and mandates, bureaucracy and strong vested interests are also mentioned in the literature as barriers. Improvements in monitoring, modelling and data, and nowledge integration are necessary, as well as integrating goals, data and methodologies of related policies to increase coherence. ecently, recommendations for the A were made to address sustainability challenges, with specific action points and measures, which have been endorsed by over 00 scientific e perts Pe’er et al 2020 .
Areas of food safety governance as part of the is another area of importance with regard to food systems, covering plant and animal health regulation as well as food information to consumers. owever, food system dimensions such as public health remain largely within national competence . eveloped in the wa e of the E ‘mad cow disease’ crisis, the implementation of the EU food law has been successful in addressing the safety of food in Europe, as well as public trust issues. owever, the evidence review identifies problems, such as the effect of the precautionary principle on innovation and the types of evidence that are considered by the European ood afety Authority E A . he EU ood aw also establishes rights of consumers to receive accurate and honest information, as reflected for e ample in policy for food labelling for nutritional properties.
egarding the ommon isheries olicy , the literature highlights the need for and potential of tailored and fle ible approaches, targets and management due to the wide variety of conte ts. he need for bottom up participatory management with a wide, active and even sta eholder representation and responsibility is highlighted, as are clear and stable high level sustainability ob ectives, including social and economic aspects. his inclusive engagement may address perceived unfairness, in particular by small scale fisheries. vercoming data deficiencies and inade uacies e.g. baseline population and bycatch data and addressing e ual access to data and information is emphasised, which may additionally improve trust in how data is used and willingness
Implying that policy ma ing in this area is treated differently than in most other areas of policy ma ing. or A , authors have highlighted both the e ceptional high degrees of mar et intervention and income support ogstad, 1 8 cited in A EA 2020a .
Here, the EU has a ‘supporting competences’, meaning the EU can only intervene to support, coordinate or complement the action of EU countries. egally binding EU acts must not re uire the harmonisation of EU countries’ laws or regulations (Treaty on the Functioning of the European Union .
24 March 2020 roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system
Although the A has thus gradually broadened to include values and interests beyond to follow scientific a vice The evi ence review also mentions the nee for alternatives economy and production, such as rural development and greening, better targeting to tra itional management an improvement in enforcement of financial support for sustainability aims is called for. he A is an e ample of a iterature on the an the large policy area that is designed to addresses multiple aims and incentives, mainly in icates that science a vice shoul e integrate in the farming sector e.g. farming sector competitiveness, farmer incomes, territorial with inclusive multi sta ehol er platforms for flexi le an a aptive policy esign, imbalances . onflicts and poor integration with other policies are attributed to the implementation an governance ( PE There is ‘exceptionalist’ and sector specific mode of policy ma ing. ac of clarity in a nee for coor ination, integration an the provision of gui ance in oining up efforts ob ectives and mandates, bureaucracy and strong vested interests are also mentioned across relate policies m iguity, unclear aims an o ectives, lac of common in the literature as barriers. Improvements in monitoring, modelling and data, and un erstan ings an stan ar s, an incoherent ata collection are consi ere nowledge integration are necessary, as well as integrating goals, data and pro lems Focus on environmental an particularly economic aspects are reporte to methodologies of related policies to increase coherence. ecently, recommendations e too ominant an thus the sustaina ility imensions re uire etter alancing for the A were made to address sustainability challenges, with specific action points ther reporte pro lems are incomplete implementation an over reliance on existing and measures, which have been endorsed by over 00 scientific e perts Pe’er et al metho s an proce ures 2020 . The evi ence review ( PE a states that the EU Areas of food safety governance as part of the is another area has tra itionally given much attention to regulating the externalities of foo of importance with regard to food systems, covering plant and animal health pro uction, e g through the nitrate an water framewor irectives, although an EU regulation as well as food information to consumers. owever, food system policy on soil uality is nota ly a sent ecently there has een a shift towar an dimensions such as public health remain largely within national competence . increase emphasis on coor ination an policy integration, with emphasis on a circular eveloped in the wa e of the E ‘mad cow disease’ crisis, the implementation of economy, io iversity an re ucing foo waste (see also ox the EU food law has been successful in addressing the safety of food in Europe, as well as public trust issues. owever, the evidence review identifies problems, such as lthough not intuitively associate with foo irectly, the foo system is heavily reliant the effect of the precautionary principle on innovation and the types of evidence that on , an the evi ence review report recognises that energy policy has ecome are considered by the European ood afety Authority E A . he EU ood aw also an increasingly important omain for the sustaina ility of the foo system ( PE establishes rights of consumers to receive accurate and honest information, as a The transition of the foo system is therefore intrinsically lin e the reflected for e ample in policy for food labelling for nutritional properties. energy transition
egarding the ommon isheries olicy , the literature highlights the need for nother essential foo relate policy area is , which has largely een a mem er and potential of tailored and fle ible approaches, targets and management due to the state prerogative However, the Treaty of the Functioning of the European Union wide variety of conte ts. he need for bottom up participatory management with a eman s a high level of human health protection across Union policies an a wide, active and even sta eholder representation and responsibility is highlighted, as complementary role of the Union in supporting national health en eavours EU health are clear and stable high level sustainability ob ectives, including social and economic policies are reflecte , for example, in for example, foo safety policy, an in the aspects. his inclusive engagement may address perceived unfairness, in particular agen a setting an coor ination with respect to nutrition an o esity by small scale fisheries. vercoming data deficiencies and inade uacies e.g. baseline t a more glo al level, policies on , an population and bycatch data and addressing e ual access to data and information is are highly relevant for the foo system pproximately half of EU foo is emphasised, which may additionally improve trust in how data is used and willingness importe s a conse uence, the sustaina ility of the EU foo system must not e seen in isolation The evi ence review report states that “in principle, ilateral agreements coul ena le the EU to iffuse its relatively high environmental, foo safety, an other stan ar s internationally, commentators an civil society Implying that policy ma ing in this area is treated differently than in most other areas of policy organisations have criticise these agreements for exactly the opposite” (SAPEA ma ing. or A , authors have highlighted both the e ceptional high degrees of mar et a ne of the challenges sustaina ility clauses in tra e agreements is their intervention and income support ogstad, 1 8 cited in A EA 2020a . enforcement (see e g Hra ilova an vo o a, ompetition policy can e an ena ling in factor in a transition towar sustaina ility, increase animal welfare or Here, the EU has a ‘supporting competences’, meaning the EU can only intervene to support, coordinate or complement the action of EU countries. egally binding EU acts must not re uire increase of organic agriculture, an there is an on going reflection on how EU policies the harmonisation of EU countries’ laws or regulations (Treaty on the Functioning of the can contri ute European Union .
24 March 2020 roup of hief cientific dvisors roup of hief cientific dvisors March 2020 25 cientific pinion owards a sustainable food system
E (
26 March roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system
– A E A ( ( A E E ( E
The evidence review “provides a critique of the curre of mass consumption”. It identifies food waste as a key issue in transitioning to (SAPEA (E E A more circular model would be based on “ ” ( et al SAPEA ( E
reduction (
valorisation
P E ‘nudging’ (e.g. size of plates in hospitality environments), changing (SAPEA A
26 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 27 cientific pinion owards a sustainable food system
28 March roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system
ecommendations
28 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 29 cientific pinion owards a sustainable food system
30 March roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system
For most people involved in the current food system, ‘food’ is considered predominantly ‘a tradeable good’, the value of which is determined by its market price. In other words, the current food system is dominated by a ‘framing’ of food as a commodity (SAPEA 2020a: 3.2). This framing refers to ‘citizens’ as just ‘consumers’, while people are obviously not just individuals who act on a market (see also 3.2.2) (SAPEA 2020a: 6.5). The current system’s goals are aligned to this framing: maximising food production – in particular calories-rich food – while minimising costs. It is clear that feeding people healthily is just a subordinate goal in this framing, and that viewing food mainly as a commodity is not compatible with a sustainability focus (Expert Elicitation; see Annex 4). A transformation to a sustainable food system therefore requires a framing that puts sustainability at its centre, to view food more as a common good (SAPEA 2020a: 3.2). Reframing food in a way that clearly supports sustainability sends a clear signal to all involved in the food system. It offers an integrated narrative, a coherent, evidence- based framework for policy interventions (SAPEA 2020a: 3.2), and a clear direction in international negotiations and when developing or revising policies and legislation, such as competition and trade law (Expert Elicitation). It defines the overarching goal while leaving space for diversity, context-adapted action, experimentation, learning and ‘reflexivity’.7 sustai ab e foo system is o e t at o tributes to a t ree i ars of sustai abi ity – e iro me ta e o omi a so ia – i a ba a e ma er a re uires t e system to be ‘just’ (fair) (see o ) o a ie e su a system for t e t e e tra oa of a re e a t o i y assessme t a e e o me t must be to e sure foo sustai abi ity i a t ree i ars sse tia y t is mea s a i i t e e tra obje ti e
om e systems i e t e foo system are by efi itio o i ear i ter o e te mu ti ariab e se f e o i a y ami ma i it iffi u t – if ot im ossib e – to re i t a o tro ter e i i t e foo system t us re uires a a roa t at as simi ar ara teristi s ere o ti uous reassessme ts rea justme ts a a tatio s a iteratio s are re uire to ou ter biases u e e te o se ue es u foresee rei for i fee ba oo s a ot er er erse effe ts ( a )
30 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 31 cientific pinion owards a sustainable food system
of t e foo system it t e foo re ate sustai ab e e e o me t oa s ( s)
ase o t is mai o erar i re omme atio of a e iro me ta so ia a e o omi sustai abi ity fo us for t e foo system e ma e s e ifi re omme atio s be o
dopt an active step wise policy transition to inte rate sustainable food system thinkin into e istin sectoral policies
y o i y effort to ar s a sustai ab e foo system su as t e ro ose ‘Farm to Fork’ trate y s ou use t e o erar i oa of foo sustai abi ity i a its as e ts as t e starti oi t o e er se arate uro ea ommissio e artme ts treati t e i erse om o e ts of t e foo systems i i i ua y is sti t e orm ( ert i itatio a ) roa es fo usi o si e issues mar i a effi ie y ai s a i reme ta im ro eme ts to t e urre t system i not be sufficient: they represent ‘business as usual’ i i ot ma e t e foo system sustai ab e ( a ) An ‘integrated’ sustainable food system strate y s ou ot be mere y a mutua y a ree o e tio of fra me te o i y obje ti es arisi from iffere t e artme ta ers e ti es stea su a strate y a t e subse ue t o i y e e o me t s ou arise from t e same set of ba a e e iro me ta so ia a e o omi sustai abi ity obje ti es to s ift t e u ture of foo o i y ma i ( o ) e uro ea ommissio s ou re ur ose foo re ate o i ies to ar s a fu y i te rate a roa
o a ie e su a o i y tra sformatio to ar s ba a e e iro me ta so ia a e o omi sustai abi ity e su est a ste ise a roa e first ste is to ‘mai stream’ t e sustai ab e foo system a roa i to t e e isti a a e se tora o i ies ( ert i itatio ) ra ti e t is re uires re ie i t e o i ies a o i y areas t at are ery broa y re e a t to foo i terms of t eir o tributio to t e t ree i ars of t e foo system sustai abi ity ( o )
or e am e o er o sum tio a ma utritio s ou ot o y be ie e from a ub i ea t ers e ti e by o i y ma ers stea it s ou a so be a roa e as a form of foo aste etrime ta to t e e iro me t (see a so o ) as a form of foo i se urity a as e o omi a y rob emati ue to ro u ti ity oss imi ar y ‘innovation’ should not just be o si ere as a ri e for te o o i a e e o me t i o atio a so bri s about more emo rati o er a e stru tures im ro e foo s ari i itiati es sustai ab e busi ess mo e s a fi a i systems for e am e ( ert i itatio ) That transitional ‘mainstreaming’ step also entails:
32 March roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system of t e foo system it t e foo re ate sustai ab e e e o me t oa s onsi ering oo s staina ilit not onl in relation to poli areas tra itionall seen ( s) as t e most rele ant or t e oo s stem s as agri lt re is eries an ase o t is mai o erar i re omme atio of a e iro me ta so ia a mari lt re r ral e elopment oo sa et animal an plant ealt an ater e o omi sustai abi ity fo us for t e foo system e ma e s e ifi alit t also t ose ere t e oo s stem is among t e ri ers o ange s re omme atio s be o as limate ange to areas t at a e tra itionall een treate as less ire tl relate s as ompetition international tra e transport or energ or i a e een gi en less e pli it attention t s ar s as soil alit a: re ie ing ross tting iss es spanning poli areas s as t e s ppl an mar eting o ne oo s or ris management in relation to oo dopt an active step wise policy transition to inte rate sustainable food system thinkin into e istin sectoral policies i enti ing poli s nergies s as t e o ene its o a more plant ase iet ot or ealt an or t e en ironment ile anti ipating an ompensating or poli y o i y effort to ar s a sustai ab e foo system su as t e ro ose ‘Farm tra e o s or e ample t e tra e o et een t e potential ig er ost o ealt to Fork’ trate y s ou use t e o erar i oa of foo sustai abi ity i a its oo pro tion in omes or oo pro ers t e a or a ilit o s oo or as e ts as t e starti oi t o e er se arate uro ea ommissio e artme ts iti ens an limiting oo aste see also o es an treati t e i erse om o e ts of t e foo systems i i i ua y is sti t e orm ( ert i itatio a ) roa es fo usi o si e issues i enti ing t e potential or integration et een poli areas in s pport o oo mar i a effi ie y ai s a i reme ta im ro eme ts to t e urre t system i s staina ilit goals or e ample o r pre io s ienti i pinion on oo rom t e not be sufficient: they represent ‘business as usual’ i i ot ma e t e foo eans ig lig te t e role o integration et een marine an agri lt ral system sustai ab e ( a ) An ‘integrated’ sustainable food system pro ision o oo an ee as ell as t e role t at or instan e marine spatial strate y s ou ot be mere y a mutua y a ree o e tio of fra me te o i y planning o l pla in onsi ering tra e o s an s pporting ne or n on entional obje ti es arisi from iffere t e artme ta ers e ti es stea su a strate y so r es o oo ro p o ie ienti i isors a t e subse ue t o i y e e o me t s ou arise from t e same set of ba a e e iro me ta so ia a e o omi sustai abi ity obje ti es to s ift t e u ture of e se on step o an integrate approa is to onsi er pla ing a single integrate foo o i y ma i ( o ) e uro ea ommissio s ou re ur ose foo re ate oo s stems strateg at t e eart o poli an organisational esign ase on t e o i ies to ar s a fu y i te rate a roa ore prin iples o goo oo s stem go ernan e ese ore go ernan e prin iples o a ie e su a o i y tra sformatio to ar s ba a e e iro me ta so ia a in l e: s stem ase pro lem raming see o n ar spanning str t res see e o omi sustai abi ity e su est a ste ise a roa e first ste is to a apta ilit an trans ormati e apa it see an in l si eness see ‘mai stream’ t e sustai ab e foo system a roa i to t e e isti a a e an a: se tora o i ies ( ert i itatio ) ra ti e t is re uires re ie i t e o i ies r ial e pe te ene it o a tr l integrate approa is greater ass ran e t at a o i y areas t at are ery broa y re e a t to foo i terms of t eir o tributio initiati es in one poli area o not ontra i t poli ies s pporting oo s staina ilit in to t e t ree i ars of t e foo system sustai abi ity ( o ) anot er area n ee all e t re oo rele ant poli ies o l e e elope or e am e o er o sum tio a ma utritio s ou ot o y be ie e from a toget er ase on a single strateg oming rom t e same starting point in s pport o ub i ea t ers e ti e by o i y ma ers stea it s ou a so be a roa e t e entral s staina ilit o e ti e see as a form of foo aste etrime ta to t e e iro me t (see a so o ) as a form of foo i se urity a as e o omi a y rob emati ue to ro u ti ity oss imi ar y not er possi le ene it ompare to t e mainstreaming step is greater ass ran e ‘innovation’ should not just be o si ere as a ri e for te o o i a e e o me t t at t e oo poli ies ta e into a o nt t e potential as ell as ris s relate to m ltiple i o atio a so bri s about more emo rati o er a e stru tures im ro e foo glo al ri ers in l ing limate ange pert li itation is a ilitates t at t re s ari i itiati es sustai ab e busi ess mo e s a fi a i systems for e am e oo poli ies are ilt or a more ompre ensi el n erstoo omple an e ol ing ( ert i itatio ) en ironment an thus are more ‘future proof’ That transitional ‘mainstreaming’ step also entails:
32 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 33 cientific pinion owards a sustainable food system
ake a leadership role to support transformation of the food system at the lobal, uropean, national, re ional and local levels
he uropean ommission is ell positioned to take the lead and become the engine that drives change to ards a sustainable food system in the and beyond further building on the ambitions already communicated in the uropean reen eal including the forthcoming Farm to Fork trategy As noted in the EU’s role in relation to food is crucially linked ith multiple policy areas including energy transport trade and investment
o help achieve the transformation to a sustainable food system the uropean ommission should – firstly – make full use of its capabilities in all policy areas here it can legislate and adopt binding acts e clusive and shared competences such as agriculture and rural development fisheries and mariculture international trade and competition pert licitation he evidence revie suggests that bilateral trade agreements can be used to enable the to promote sustainability ob ectives e g environmental and food safety standards but that international trade has so far been an underutilised mechanism for that purpose and has even been criticised in some instances for the opposite effect A A a: imilarly the competition la and policy could play a larger role in supporting the food system sustainability transformation – by aligning it to the sustainability criteria o ibid
econdly the should fully use its financial instruments such as regional social or educational funding in support of food sustainability goals Financial instruments should include co funding local or regional initiatives supporting food sustainability see also nvestment is a crucial driver not least given its role in relation to retail chains and net orks and constitutes a sector here the is currently focusing sustainability efforts
hirdly the uropean ommission should combine the above instruments ith its convening facilitating and brokering po er in other policy areas here it has more limited influence – such as ta ation public health consumer policy regional policy or education – to further support food sustainability ob ectives pert licitation
his coordinating role should be used to help ensure the silo breaking boundary spanning and inclusive nature of the transformation across the : bringing together the uropean national regional and local levels aligning policies across scales oncretely this could take the form of a uropean ommission led participatory multi stakeholder forum dedicated to supporting ide transformation around a clear goal his should bring together these different levels of governance and different departments but also diverse stakeholders in the food system including citi ens particularly those belonging to the less po erful and vulnerable groups ithin the current food system see also
he uropean ommission’s role can include actively identifying synergies and opportunities for oining up different governance levels or groups of agents in the food system he latest advances and good practices in the participatory methods of
34 March roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system
ake a leadership role to support transformation of the food system s ehol er n i i en in ol e en sho l e onsi ere o l or se or l r i es at the lobal, uropean, national, re ional and local levels o onsi er s s l le o els in l e isor o n ils s ishin n s r o i ees or r isor er i es E er Eli i ion E he uropean ommission is ell positioned to take the lead and become the engine that drives change to ards a sustainable food system in the and beyond further oreo er he European Commission’s roles as a convener and facilitator o s h or building on the ambitions already communicated in the uropean reen eal sho l in l e hel in o no le e sh re n ssess he ro rie o including the forthcoming Farm to Fork trategy As noted in the EU’s role in e is in n ion l re ion l or lo l ini i i es or ‘pilots’ h s or oo s s in ili relation to food is crucially linked ith multiple policy areas including energy n or in i erse ir s n es see transport trade and investment
o help achieve the transformation to a sustainable food system the uropean evelop responsive, learnin focused policy approaches and ommission should – firstly – make full use of its capabilities in all policy areas here overnance structures includin throu h pilot initiatives, assessin their it can legislate and adopt binding acts e clusive and shared competences such as suitability for broader adoption agriculture and rural development fisheries and mariculture international trade and competition pert licitation he evidence revie suggests that bilateral trade he r ns or i e i ili le rnin n le i ili re on he ore agreements can be used to enable the to promote sustainability ob ectives e g rin i les o oo s s e o ern n e E see lso environmental and food safety standards but that international trade has so far been he r ns or i e i o he oo s s e sho l irs l e il in o he esi n an underutilised mechanism for that purpose and has even been criticised in some o rele n EU oli ies – i h he i o ro o in le rnin ili n instances for the opposite effect A A a: imilarly the competition res onsi eness n re in ne i e h e en en ies n lo ins ibid see lso la and policy could play a larger role in supporting the food system sustainability o s risin he on l sions ro h er on re el his o l e transformation – by aligning it to the sustainability criteria o ibid hie e il in in le i ili s ell s e rl n re en e l ion n econdly the should fully use its financial instruments such as regional social or re ssess en in o ll he rele n ne oli ies i h n e h sis on ‘ ilo ’ oli educational funding in support of food sustainability goals Financial instruments ini i i es h lies e ll o he n ion l re ion l or lo l ini i i es s or in should include co funding local or regional initiatives supporting food sustainability oo s s in ili hi h re ei e EU n in le i ili e rl n re l r e l ion see also nvestment is a crucial driver not least given its role in relation to n re ssess en sho l e ie e s in is ens le ele en s o s h ini i i es n retail chains and net orks and constitutes a sector here the is currently focusing sho l e s or e EU n in sustainability efforts he e i en e re ie lo es n er o s h ini i i es h n e onsi ere hirdly the uropean ommission should combine the above instruments ith its as ‘pilots’, hi h h e een o n o e s ess l E he in l e convening facilitating and brokering po er in other policy areas here it has more national ‘fat tax’, a national case of achieving economies of scales i h res e o he limited influence – such as ta ation public health consumer policy regional policy or or ni oo r e lo l l ern i e oo s l ne or s rin in ons ers education – to further support food sustainability ob ectives pert licitation ire l o e her i h ro ers n lo l s he es o re is ri e s r l s oo
his coordinating role should be used to help ensure the silo breaking boundary he e i en e re ie ions ins he o ero i is i ss ion h he spanning and inclusive nature of the transformation across the : bringing together ins ir ion hi h s h oo r i es o er n o i ll le o s ess l the uropean national regional and local levels aligning policies across scales s lin or s ess l r ns er o no her lo l on e ibid o e er he E ro e n oncretely this could take the form of a uropean ommission led participatory o ission sho l ili e he oni orin n ssess en o s lin n r ns er multi stakeholder forum dedicated to supporting ide transformation around a o en i l his n in l e in n i l s or o ilo ini i i es hi h i o s le or clear goal his should bring together these different levels of governance and r ns er oo r i es different departments but also diverse stakeholders in the food system including he l i le el n l i s ehol er or e i e o s or in he EU i e citi ens particularly those belonging to the less po erful and vulnerable groups ithin r ns or ion o s s in le oo s s e see sho l e e ns or the current food system see also ens rin h res onsi eness ili n le rnin re e e e in h he uropean ommission’s role can include actively identifying synergies and r ns or ion n or no le in he i ersi ross he EU opportunities for oining up different governance levels or groups of agents in the o h he se s he e l ion n ssess en o on e adapted and ‘pilot’ food system he latest advances and good practices in the participatory methods of ini i i es sho l e s e i en e se s ossi le n e e e er i e ll
34 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 35 cientific pinion owards a sustainable food system
levels, also at the most local level hese should not e misinterpreted as random trial and error pro ects
n addition, technological innovation offers potential in the transition to food sustaina ilit and ma also support social sustaina ilit , ut must not e the sole preoccupation of the learning focused polic approach E a Examples ma include precision farming novel a s to cultivate food hich can limit a rural ur an divide ith regard to an understanding and integration of food production in various areas, such as h droponics, vertical gardens, or a uaculture on land rishna ahadur et al a er et al ovel foodstuffs such as insects or increased use of algae ma also provide technological and social innovations to ards extended sources of food roup of Chief cientific dvisors E a
36 March roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system
levels, also at the most local level hese should not e misinterpreted as random trial and error pro ects – n addition, technological innovation offers potential in the transition to food sustaina ilit and ma also support social sustaina ilit , ut must not e the sole preoccupation of the learning focused polic approach E a Examples rom the evidence revie descri ed in Chapter it ecomes apparent that ma include precision farming novel a s to cultivate food hich can limit a rural sustaina le food s stem transformation re uires ide participation the large ur an divide ith regard to an understanding and integration of food production in variet of actors relevant to the food s stem, for oth pro lem formulation and various areas, such as h droponics, vertical gardens, or a uaculture on land solution development n experimental, flexi le and iterative approach to rishna ahadur et al a er et al ovel foodstuffs such as s stem change, in hich next steps are ad usted along the a – in contrast to insects or increased use of algae ma also provide technological and social innovations the development of a set transition plan – is suggested research in other to ards extended sources of food roup of Chief cientific dvisors E complex sectors a he evidence revie highlights that research should focus on a range of potential leverage points in the food s stem, ith man diverse changes and ongoing monitoring, reflection and colla oration, “rather than thinking of a
singular change to fix a complex s stem”. This will include changes in:
ules, including social rules, such as norms, as ell as regulator rules, la s and protocols ools, including devices, infrastructures, machiner and scientific s stems, hich are used to facilitate food practices, fostered innovation, and
ills and understandings relating to ho information on impacts is collated and evaluated, and ho conflicts resulting from changes are handled E a
herefore, a transformation of the food s stem re uires
Clear high level goals and incentives, ith a alanced focus on all three sustaina ilit pillars economic, social, environmental , ith oined up, complementing policies
terative, flexi le and adapta le policies ith integrated scientific advice and science polic interfaces and road, inclusive participator governance structures his allo s experimentation, context dependent tailoring and evolution, hilst ac no ledging une ual po er structures and diverse contexts in the food s stem
trong monitoring ith coherent data collection methods and formats, and no ledge sharing, facilitating the update of policies and adaptive response hen needed
roper implementation and enforcement
36 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 37 cientific pinion owards a sustainable food system
here are ma ffere t part pa ts, or ‘a tors’, the foo s stem he u e pro u ers stora e str ut o pro ess a pa a ustr reta ha s a et or s foo ser es a hosp ta t as e as po ma ers o o er me ta or a sat o s a ua s as t e o sumers e the omp e t es of foo s stems o o e roup or ate or a s e ha e a h e e a fu tra s t o to ar s reater susta a t he ffere t a tors a pote t a for es a r ers of ha e ha e u e e po er f ue e o e e a format o – a so th ate or es o er s o e trate pro ress e fe er a er pr ate se tor or a sat o s part u ar foo ma ufa turers foo pro ess ompa es a reta ers
ncrease the policy focus on food manufacturers and retailers um ers foo pro u ers a o sumers are far the ar est roups of a tors the foo s stem see ure o e er the o ha e f ue e o the foo s stem at a a re ate e e a ha e er m te po er ua a o ethe ess e st e s at o a po es ma tar et pro u ers e throu h a r u tura a f sher es po es a o sumers e throu h foo safet or pro u t format o re u reme ts he stro f ue e of foo pro ess a reta se tors ha e o pro u er a o sumer ho es arra ts a reater fo us of susta a t po es a t at es tar et these se tors h s a u e re u reme ts for a ess e tra spare t a ompara e susta a t format o to support proper mar et fu t o ue e e a tra ea t pert tat o ra spare s mporta t for a o e the supp ha u reta ers supp ers the foo pro ess ustr o sumers a foo ser e pro ers restaura ts a tee s et a h shou e a e to eas a ess the e essar format o o the susta a t of a pro u t ts supp er or pro u er h s mea s that e er o e shou e a e to o f rm for e amp e hether pro u t o a tra as so a ust fa r hether the re e ts a f a pro u t a e o s ere hea th hether harmfu mpa ts o the mate so or ater ere a o e ur ts pro u t o pro ess tra sport a stora e s th s e rease the ur e o the foo supp ha a sproport o ate hea ur e o sma a me um s e ompa es shou e a o e as e as a erse effe ts o more u era e roups the foo s stem see ef ear susta a t sta ar s u ert f at o a a e a a so p a a ar er ro e us ess to us ess ommu at o a he p us esses to fu f re u reme ts re ate to sta ar o susta a t u for e amp e a ma e fare a ar o footpr t pert tat o
38 March roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system
o r r oo ro r o o o r o , o oo o or , r or o o oo r r r r o o r here are ma ffere t part pa ts, or ‘a tors’, the foo s stem he u e r o pro u ers stora e str ut o pro ess a pa a ustr reta ha s a et or s foo ser es a hosp ta t as e as po ma ers o o er me ta or a sat o s a ua s as t e o sumers e the omp e t es of foo s stems o o e roup or ate or a s e ha e a h e e a fu tra s t o to ar s reater susta a t he ffere t a tors a pote t a for es a r ers of ha e ha e u e e po er f ue e o e e a format o – a so th ate or es o er s o e trate pro ress e fe er a er pr ate se tor or a sat o s part u ar foo ma ufa turers foo pro ess ompa es a reta ers
ncrease the policy focus on food manufacturers and retailers um ers foo pro u ers a o sumers are far the ar est roups of a tors the foo s stem see ure o e er the o ha e f ue e o the foo s stem at a a re ate e e a ha e er m te po er ua a o ethe ess e st e s at o a po es ma tar et pro u ers e throu h a r u tura a f sher es po es a o sumers e throu h foo safet or pro u t format o re u reme ts he stro f ue e of foo pro ess a reta se tors ha e o pro u er a o sumer ho es arra ts a reater fo us of susta a t po es a t at es tar et these se tors h s a u e re u reme ts for a ess e tra spare t a ompara e susta a t format o to support proper mar et fu t o ue e e a tra ea t pert tat o ra spare s mporta t for a o e the supp ha u reta ers supp ers the foo pro ess ustr o sumers a foo ser e pro ers restaura ts a tee s et a h shou e a e to eas a ess the e essar format o o the susta a t of a pro u t ts supp er or pro u er h s mea s that e er o e shou e a e to o f rm for e amp e hether pro u t o a tra as so a ust fa r hether the re e ts a f a pro u t a e o s ere hea th hether harmfu mpa ts o the mate so or ater ere a o e ur ts pro u t o pro ess tra sport a stora e s th s e rease the ur e o the foo supp ha a sproport o ate hea ur e o sma a me um s e ompa es shou e a o e as e as a erse effe ts o more u era e roups the foo s stem see
ef ear susta a t sta ar s u ert f at o a a e a a so dapted from p a a ar er ro e us ess to us ess ommu at o a he p us esses to fu f – re u reme ts re ate to sta ar o susta a t u for e amp e a ma e fare a ar o footpr t pert tat o
38 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 39 cientific pinion owards a sustainable food system
upport a food environment that helps citi ens to make healthy and sustainable food choices o r r oo o o r , o or , o r r o r o r, o o r r oor o oo , o o r o r o o o or o , o r o r o r or or r o r r rr o ‘ oo ro ’ , o r r oo o r o o r o r r rr o , or o o , o , o , ibid or r o , or o ro o , o , r r o r o o r r o r o r o r o o o , or o ro o o r o o o ro r o r r r or r r r o or o r o r r o oo ro , r o o o o o r o o o o ro o o o r o r o r r rr ro , , o o o o r o or o r, or o o or o r the food system, but e.g. as ‘citizen consumer’, because they engage with food in many or r r ro o r o or r o o o r oo r
tren then the more vulnerable actors in the food system r o r or o o oo r r o o o o o oo ro r r or r r r r r ,
efinition the griculture, utrition and ealth cade ood n iron ent orking rou FEWG): "The food environment is the interface that mediates people’s food acquisition and consu tion within the wider food s ste . t enco asses e ternal di ensions such as the a aila ilit , rices, endor and roduct ro erties, and ro otional infor ation and ersonal di ensions such as the accessi ilit , afforda ilit , con enience and desira ilit of food sources and roducts Turner et al .
40 March roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system
upport a food environment that helps citi ens to make healthy and farms accounts for more than half of all a ricultural production lo ally includin in sustainable food choices urope ( o der et al. a ) t the same time conversion to non a ricultural (mainly ur an) land use costs of adoption of ne technolo ies and volatile o r r oo o o r , o or , mar ets impact the sector he Common isheries olicy and the C ere reformed o r r o r o r, o to include values and interests eyond economy and production such as reenin o r r oor o oo , measures ( a ) o ever further reform is needed to effectively o o r o r o o o inte rate sustaina ility o ectives support small scale actors and inte rate or o , o r o r o r representation and participation of road roups of food producers or or r o r r rr o ‘ oo ro ’ , o r r oo lthou h the hi hly competitive food retail sector had made food much more o r o o r o r r rr o , or afforda le for consumers this has had considera le conse uences for other roups in o o , o , o , ibid the food supply chain in particular food producers ( a ) he asymmetrical po er distri ution in the food supply chain needs to e addressed or r o , or o ro o , o , r initiatives could support the ea er actors alon the supply chains to apply fair and r o r o o r r o r o r sustaina le food practices e le islation on unfair tradin practices ( irective ( o r o o o , or o ro )) is of particular interest in this area as is the uropean conomic and ocial o o r o o o ro Committee’s recent promotion of short and alternative supply chains as ell as the r o r r r or r r r e eal for Consumers (C ( ) ) o n e ample of a successful citi en initiative (see also ) hich additionally sho s or o r o r r o oo food choices o further than ust payin the lo est price and include fairness is La ro , r o o o o o r Marque du Consommateur C’est qui le patron?! (translated he Consumer rand ho o o o o ro o o is the oss ) his ori inally rench cooperative is a response to the stron pressure o r o r o r r rr ro , , that retailers have een a le to put on suppliers and producers t applies the principles o o o o r o of fair trade to the domestic mar et aimed to provide a decent livin for food or o r, or o o or o r producers o ever it relies on consumers payin the additional cost – hich the food system, but e.g. as ‘citizen consumer’, because they engage with food in many nonetheless can e a very small and is collectively decided y consumers in the or r r ro o r o or r o cooperative – and many people or in as volunteers in the or ani ation o o r oo r
tren then the more vulnerable actors in the food system r o r or o o oo r r o o o o o oo
ro r r or r r r r r , Use the complete policy mix Focus on regulatory and fiscal measures as the main drivers of change sider voluntary means only as supplementary drivers efinition the griculture, utrition and ealth cade ood n iron ent orking rou FEWG): "The food environment is the interface that mediates people’s food acquisition and consu tion within the wider food s ste . t enco asses e ternal di ensions such as the a aila ilit , rices, endor and roduct ro erties, and ro otional infor ation and vidence is clear that indin (‘coercive’) policy measures such as re ulation and fiscal ersonal di ensions such as the accessi ilit , afforda ilit , con enience and desira ilit of measures tend to e the most effective in achievin chan e to ards food sustaina ility food sources and roducts Turner et al . ( a ) num er of such indin measures are possi le
40 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 41 cientific pinion owards a sustainable food system
e ulatory instruments include ans minimum re uirements and ma imum ceilin s hese can e used for e ample in food safety ( ans of specific su stances) and pu lic procurement roducers and retailers can e re uired to revie production methods and sourcin (e for avoidance of specific effects such as deforestation) iscal instruments can e desi ned to enefit more sustaina le practices of producers processors and retailers e ulation is possi le to internalise costs for instance y ma in unessential and unhealthy foodstuffs more e pensive his could e done thou h fees or ta es ut also throu h re uirin the transferral of costs from healthier options to other ise lo cost unessential foodstuffs at a producer or supplier level (to avoid cost per foodstuff ein directly transferred onto consumers) t may also e possi le to use (mandated) plannin measures e marine spatial plannin approaches to support level playin fields for industry development ( roup of Chief cientific dvisors ) t a local level there is stron evidence that reducin access to foods hi h in fats su ar and salt in and around schools are an effective strate y for improvin the dietary inta e of students for e ample ( a ) Voluntary initiatives, such as retailers’ decisions to source their products from more sustaina le producers or ottom up citi en initiatives such as consumer producer co operatives or aste reduction initiatives can e very helpful o ever evidence sho s they must not e relied upon as the sole or main drivers of chan e as an alternative to indin measures Moreover, it is not realistic to adopt an ‘optimistic policy approach’ hich assumes that ood local practice ill spontaneously spread or can e automatically scaled up or transferred to other conte ts or that technolo ical solutions ill simply manifest themselves in the future ( a ) Consumer information in a retail settin includin throu h food product la ellin (e on the nutritional value car on footprint or social sustaina ility of the product) is sho n to e effective in increasin consumer a areness ( a ) ndependent and transparent third party certification is an important measure for innin consumer trust and addressin the information asymmetry et een producers and consumers (see also ) (ibid ) o ever the proliferation of pu lic and private la els adds comple ity and ris s consumer confusion u lic and non overnmental la ellin standards tend to e trusted more than industry standards and trusted la els may help to drive consumer ehaviour y simplifyin choice strate ies (‘heuristics’) (ibid) or these main reasons information ased initiatives should e a part of the policy mi despite the fact that on their o n they ould e insufficient to chan e ehaviour he same conclusion applies to education and communication initiatives (e a areness campai ns) they are necessary ut not sufficient to achieve the desired chan es (ibid pert licitation) ehavioural tools are indeed sho n y evidence to influence healthier choices ( a ) hese include ‘nudging’ consumers towards sustainable choices throu h a ‘choice architecture’ – e y ma in a sustaina le product the easiest default option
42 March roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system
e ulatory instruments include ans minimum re uirements and ma imum ceilin s owever, they are insu icient instruments on their own, since consumer choices are hese can e used for e ample in food safety ( ans of specific su stances) and pu lic affected by an entire ‘food environment’, with such diverse and interacting factors as procurement roducers and retailers can e re uired to revie production methods cultural ood taste pre erences or pricing (see also and also a or and sourcin (e for avoidance of specific effects such as deforestation) iscal ood as identity and culture) ( pert licitation a ) instruments can e desi ned to enefit more sustaina le practices of producers ltimately, well designed instrument mi es may be the most e ective, but the processors and retailers e ulation is possi le to internalise costs for instance y evidence is unclear about the precise balance and the interactions between ma in unessential and unhealthy foodstuffs more e pensive his could e done instruments ( a , ) n iterative, responsive and adaptable approach thou h fees or ta es ut also throu h re uirin the transferral of costs from healthier with appropriate monitoring is there ore warranted ( pert licitation) options to other ise lo cost unessential foodstuffs at a producer or supplier level (to avoid cost per foodstuff ein directly transferred onto consumers) t may also e n conclusion, policies designed to achieve ood sustainability – both at level and at possi le to use (mandated) plannin measures e marine spatial plannin approaches other levels o governance – should use the complete policy mi including all the type to support level playin fields for industry development ( roup of Chief cientific ‘so t’ instruments that are available, with binding measures as the main drivers – and dvisors ) t a local level there is stron evidence that reducin access to foods with emphasis on the le ible, conte t adapted and responsive approaches outlined in hi h in fats su ar and salt in and around schools are an effective strate y for improvin the dietary inta e of students for e ample ( a ) Voluntary initiatives, such as retailers’ decisions to source their products from more sustaina le producers or ottom up citi en initiatives such as consumer producer co operatives or aste reduction initiatives can e very helpful o ever evidence sho s they must not e relied upon as the sole or main drivers of chan e as an alternative to indin measures Moreover, it is not realistic to adopt an ‘optimistic policy approach’ hich assumes that ood local practice ill spontaneously spread or can e automatically scaled up or transferred to other conte ts or that technolo ical solutions ill simply manifest themselves in the future ( a ) Consumer information in a retail settin includin throu h food product la ellin (e on the nutritional value car on footprint or social sustaina ility of the product) is sho n to e effective in increasin consumer a areness ( a ) ndependent and transparent third party certification is an important measure for innin consumer trust and addressin the information asymmetry et een producers and consumers (see also ) (ibid ) o ever the proliferation of pu lic and private la els adds comple ity and ris s consumer confusion u lic and non overnmental la ellin standards tend to e trusted more than industry standards and trusted la els may help to drive consumer ehaviour y simplifyin choice strate ies (‘heuristics’) (ibid) or these main reasons information ased initiatives should e a part of the policy mi despite the fact that on their o n they ould e insufficient to chan e ehaviour he same conclusion applies to education and communication initiatives (e a areness campai ns) they are necessary ut not sufficient to achieve the desired chan es (ibid pert licitation) ehavioural tools are indeed sho n y evidence to influence healthier choices ( a ) hese include ‘nudging’ consumers towards sustainable choices throu h a ‘choice architecture’ – e y ma in a sustaina le product the easiest default option
42 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 43 cientific pinion owards a sustainable food system
44 March roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system
nne es
44 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 45 cientific pinion owards a sustainable food system
46 March roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system
–
lthou h availa ilit of food is not perceived as an immediate ma or concern in Europe the challen e to ensure a lon term safe nutritious and afforda le suppl of food from oth land and the oceans remains portfolio of coordinated strate ies is called for to address this challen e
espite the overall level of economic prosperit in Europe access to safe and nutritious food is still pro lematic for parts of the population and food povert is a concern in man European countries Furthermore o esit and dia etes often related to poor dietar choices have ecome a ma or pu lic health issue in the E ith additional ne ative effects on economic productivit oreover the lo al food s stem on hich Europe relies faces a num er of challen es concernin ecolo ical sustaina ilit and ro ustness in the face of shoc s and lo al chan e
World ide demand for food is chan in as a result of demo raphic trends ur anisation economic prosperit and chan in consumer preferences emo raphic ro th means more mouths to e fed and richer consumers demand a ider ran e of products includin more animal proteins drivin up the demand for crops for animal feed opulation shifts from the countr side to cities and the desire to preserve rural communities require ne models of food production and suppl hile addressin the ‘rural urban divide’. Moreover, food production is increasingly in competition with alternative purposes for crops such as the production of iofuels and other plant ased products
Food aste is increasin l reco nised as e challen e oth in the developin orld here most food is asted efore it reaches consumers ecause of spoila e pests and poor stora e and handlin and in the developed countries here structural oversuppl leads to asta e The F estimates that a third of food produced for human consumption is currentl lost or asted
Food s stems are heavil lo alised and interdependent and the E imports lar e quantities of food and feed from third countries hile also ein a ma or e porter of food products The ider E a ri food sector contributes with exports worth € 137 illion ) and million o s to the economic via ilit of the E This means that a lo al outloo is needed hen considerin the sustaina le suppl of food to the E from oth land and the oceans as chan es in demand and suppl across the orld have lo al repercussions For e ample a ricultural production for e port to the E
G cience The Future of Food and Farmin https: ov u overnment pu lications future of food and farmin W To ards a Food olic https: en lish rr nl pu lications reports to ards a food polic F Food asta e footprint mpacts on natural resources http: fao or docrep i e i e pdf
46 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 47 cientific pinion owards a sustainable food system
can create economic opportunities abroad and contribute to reducing poverty. Moreover, food insecurity is a ey factor in global geopolitics, driving instability in neighbouring regions such as orth frica and contributing to the migratory crisis facing urope today.
eyond production, processing, distribution and consumption of food are ey parts of food systems. uropeans increasingly source their food from supermar ets and large retailers, and consume a large proportion of meals prepared outside their home. ac aged products processed food and beverages now account for approximately half of all consumer spending in the est. hese trends ma e food distributors, processors and services preparing meals increasingly important actors in shaping the food system.
ood production is also a resource intensive activity with profound impacts on the environment. ater is a ey resource for the production of food, and according to the in agriculture was responsible for 7 of worldwide water consumption and 3 of water depletion. Modern food production and processing are energy intensive activities, with the industrial activities related to food systems re uiring an estimated 26% of the EU’s energy consumption.7 ood systems are also one of the leading causes of climate change, and one of the areas most affected by it. p to 70% of the EU’s food imports come from developing world areas that will be particularly vulnerable to climate change. ood plays a crucial role in human health, and a comprehensive approach to food policy should consider issues of food safety, health and nutrition – including food choices by consumers and the role of education and information therein.1
t the same time, agriculture has an important potential as a steward of the natural environment, as it is covering of the s land. he whole food system has a duty of care for the natural resources of soil, water, air and biodiversity.
ehlhar and egmi cited in 1 , owards a ood olicy. https english.wrr.nl publications reports 1 1 13 towards a food policy 1 , he uropean environment — state and outloo 1 — synthesis report. https www.eea.europa.eu soer 1 synthesis report c executivesummary FAO 2006, Livestock’s long shadow. Environmental issues and options. http www.fao.org docrep 1 a 7 1e a 7 1e . M 7 1 , nergy use in the food sector tate of play and opportunities for improvement. https ec.europa.eu rc en publication eur scientific and technical research reports energy use eu food sector state play and opportunities improvement cience 11, he uture of ood and arming. https www.gov.u government publications future of food and farming xfam, cited in 17, pportunities and challenges for research on food and nutrition security and agriculture in urope. https easac.eu fileadmin s reports statements ood ecurity eport omplete.pdf 1 1 . http ec.europa.eu eurostat documents 1 77 3 1 1 .pdf c b 37b d f3 c c1 bf b d
48 March roup of hief cientific dvisors cientific pinion cientific pinion owards a sustainable food system owards a sustainable food system
can create economic opportunities abroad and contribute to reducing poverty. Moreover, food insecurity is a ey factor in global geopolitics, driving instability in ithin the EU, production, processing, distri ution and consumption of food, and their neighbouring regions such as orth frica and contributing to the migratory crisis impacts, fall under a wide range of policy areas and instruments. his includes the facing urope today. ommon Agricultural olicy A and ommon Fisheries olicy, ut also policies such eyond production, processing, distribution and consumption of food are ey parts of as environment and conservation policies, health and food safety, research and food systems. uropeans increasingly source their food from supermar ets and large innovation, single market and competition, trade and development policies. Also retailers, and consume a large proportion of meals prepared outside their home. highly relevant are the EU’s commitments towards the UNs sustainable development ac aged products processed food and beverages now account for approximately goals s and O 2 . A num er of calls for a more integrated and holistic EU food half of all consumer spending in the est. hese trends ma e food distributors, policy and or a etter coordination of e isting policies have een made in recent processors and services preparing meals increasingly important actors in shaping the years.e.g. , 2 food system. Also, the recent European Commission’s reflection paper ‘Towards a Sustainable ood production is also a resource intensive activity with profound impacts on the Europe y 20 0’, expresses the need for “a comprehensive approach entailing a environment. ater is a ey resource for the production of food, and according to genuine change in the way we produce, transform, consume and distri ute food y the in agriculture was responsible for 7 of worldwide water consumption accelerating the transition to a sustaina le food system ased on circular economy and 3 of water depletion. Modern food production and processing are energy principles and making innovative, healthy, environment and animal welfare friendly, intensive activities, with the industrial activities related to food systems re uiring an safe and nutritious food production one of our key European trademarks.” Moreover, estimated 26% of the EU’s energy consumption.7 ood systems are also one of the it calls for “ensuring a socially fair transition.” Similarly, President elect on der Leyen leading causes of climate change, and one of the areas most affected by it. p to highlighted in her political guidelines the need for a comprehensive “new ‘Farm to 70% of the EU’s food imports come from developing world areas that will be Fork Strategy’ on sustainable food along the whole value chain” as well as “a just particularly vulnerable to climate change. ood plays a crucial role in human health, transition for all”. and a comprehensive approach to food policy should consider issues of food safety, health and nutrition – including food choices by consumers and the role of education 1 and information therein. From preliminary investigations into this topic, there is already an esta lished, large t the same time, agriculture has an important potential as a steward of the ody of high uality scientific evidence and advice that oth descri es the challenge natural environment, as it is covering of the s land. he whole food system and recommended actions that can e taken to move to an EU sustaina le food has a duty of care for the natural resources of soil, water, air and biodiversity. system, including enhancing food and nutrition security. hile recommendations differ on the type of actions, approaches and scope, the
following areas are widely considered to e relevant promote sustaina le ehlhar and egmi cited in 1 , owards a ood olicy. intensification and or scale up agro ecological approaches reduce food loss and https english.wrr.nl publications reports 1 1 13 towards a food policy waste stimulate responsi le consumer choices and access towards healthier and 1 , he uropean environment — state and outloo 1 — synthesis report. sustaina le diets improve the resilience and ro ustness of the food system and https www.eea.europa.eu soer 1 synthesis report c executivesummary FAO 2006, Livestock’s long shadow. Environmental issues and options. http www.fao.org docrep 1 a 7 1e a 7 1e . M 7 1 , nergy use in the food sector tate of play and opportunities for improvement. https ec.europa.eu rc en publication eur scientific and technical research 20 6, owards a Food olicy. reports energy use eu food sector state play and opportunities improvement https english.wrr.nl pu lications reports 20 6 2 towards a food policy cience 11, he uture of ood and arming. 2 EE 20 7, ivil society s contri ution to the development of a comprehensive food policy in https www.gov.u government publications future of food and farming the EU. https www.eesc.europa.eu en our work opinions information xfam, cited in 17, pportunities and challenges for research on food and nutrition reports opinions civil societys contri ution development comprehensive food policy eu security and agriculture in urope. European ommission 20 , eflection aper – owards a sustaina le Europe y 20 0. https easac.eu fileadmin s reports statements ood ecurity eport https ec.europa.eu commission sites eta political files rp sustaina le europe 0 omplete.pdf 0 en we .pdf 1 1 . http ec.europa.eu eurostat documents 1 77 3 1 1 SAM (2019). ‘A scoping review of major works relevant to scientific advice towards an EU .pdf c b 37b d f3 c c1 bf b d sustainable food system’, The Scientific Advice Mechanism Unit of the European ommission, 26p. we version. doi 0.2777 0 7
48 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 49 cientific pinion owards a sustainable food system
increase the awareness, accountability and stewardship of producers and consumers to better inform their choices.
hilst there is a rich body of evidence supporting the above recommendations that can be actioned at a variety of scales by citi ens and leaders, there . Natural sciences based literature examined in previous scientific advice focuses primarily on the natural systems rather than on social, economic, political and behavioural institutions, incentives and systems. owever, the transition to a sustainable food system is in many respects a social process. t has for instance been well established that individual consumers can hold several concurrent opinions and be aware of best knowledge in, for instance, healthy food without implementing or acting on this. A broader understanding of social science can help us understand the social and institutional context to citi en actions, the broader economic and political incentives, and limitations and possibilities for behavioural and other change.
This apparent ‘deficit’ in the uptake of social sciences insights in existing scientific advice should be addressed, particularly on ‘how’ best to ensure the transformation to a sustainable food system occurs in a ‘just’ (fair) manner and at the pace that is re uired. Thus, scientific advice from social sciences is sought with respect to developing an understanding of considerations for developing more holistic, system wide approaches to sustainability challenges facing food systems.
Conse uently, the main re uest to the roup of Chief Scientific Advisors is to
se social sciences insi hts to map and analyse the various components of food systems and their dynamics in relation to sustainability objectives What are workable paths to deliver an inclusive, ‘just’ and timely transition to an EU sustainable food system, considering ‘co benefits’ for health, the environment, and socio economic aspects, includin the socio economic situation of the farmin sector, and addressin territorial imbalances, the rural urban divide, food waste as well as responsible consumer behaviour
The uestion above would be analysed by reviewing evidence from social sciences research relevant to various scales, specifically EU and global, member state and sub state (consumer community business regional cities rural areas) level. The advice should take a ‘systems approach’, thus go beyond departmental perspectives.
The main value added of the advice would be to comprehensively draw together knowledge and insights from multiple disciplines in the social sciences and relevant human sciences, to inform policy makers’ efforts to enable the transition to an EU sustainable food system. The advice would provide a better understanding of the mechanisms underlying the complexity and possible adaptability of the food system. This could include identifying the major success factors contributing to transformations in systems and changes in instruments at various scales (global local) mapping the main barriers and enablers of change, including agents of change (e.g. consumers, retail, etc.), in the food system and assessing policy integration challenges, behavioural interventions and models of food system governance.
50 March 2020 roup of hief cientific dvisors cientific pinion cientific pinion o ards a sustainable food system owards a sustainable food system
– increase the awareness, accountability and stewardship of producers and consumers to better inform their choices. Following their earlier work – specifically on ew Techni ues in Agricultural iotechnology,1 Food from the ceans2 and Authorisation of Plant Protection Products hilst there is a rich body of evidence supporting the above recommendations that – the roup of Chief Scientific Advisors (the ‘Scientific Advisors’) intended to provide can be actioned at a variety of scales by citi ens and leaders, there scientific advice on how food production and consumption can be more sustainable. . Natural sciences based literature examined in previous scientific advice focuses primarily on the natural systems rather than on social, economic, The Scientific Advisors instructed the SAM Secretariat to undertake a scoping review political and behavioural institutions, incentives and systems. owever, the transition of major, relevant work in this area to help identify the aim and scope of such an to a sustainable food system is in many respects a social process. t has for instance advice and to avoid the duplication of e isting analysis and advice. been well established that individual consumers can hold several concurrent opinions The scoping review included a (grey) literature search informed and aided by and be aware of best knowledge in, for instance, healthy food without implementing consultations with scientific e perts and e pert practitioners, a limited web search, or acting on this. A broader understanding of social science can help us understand and attendance at key (scientific) conferences. The basis of the resulting scoping the social and institutional context to citi en actions, the broader economic and review report was used to develop a Scoping Paper (Anne 1) in consultation with political incentives, and limitations and possibilities for behavioural and other change. the College of Commissioners, setting out the re uest for advice.
This apparent ‘deficit’ in the uptake of social sciences insights in existing scientific The Scientific Advisors agreed to take up the work as detailed in the Scoping Paper advice should be addressed, particularly on ‘how’ best to ensure the transformation on 1 anuary 2019. Following further discussions with Commissioners Andriukaitis to a sustainable food system occurs in a ‘just’ (fair) manner and at the pace that is and Hogan, the Scoping Paper was edited for clarity and an updated version was re uired. Thus, scientific advice from social sciences is sought with respect to agreed and published on 2 September 2019. For transparency, both the updated developing an understanding of considerations for developing more holistic, system and the original Scoping Paper are available online. wide approaches to sustainability challenges facing food systems. Three members of the group, Carina eskitalo, anusz ujnicki and olf ieter Heuer, Conse uently, the main re uest to the roup of Chief Scientific Advisors is to led the development of the Scientific pinion on behalf of the roup of Chief Scientific se social sciences insi hts to map and analyse the various components of food Advisors, to be published in spring 2020. systems and their dynamics in relation to sustainability objectives What are workable n this task, the Scientific Advisors were aided by SAPEA, which agreed to provide paths to deliver an inclusive, ‘just’ and timely transition to an EU sustainable food the supporting evidence underpinning the Scientific pinion. For this, it formed an system, considering ‘co benefits’ for health, the environment, and socio economic aspects, includin the socio economic situation of the farmin sector, and addressin territorial imbalances, the rural urban divide, food waste as well as responsible 1 https ec.europa.eu info research and innovation strategy support policy making scientific consumer behaviour support eu policies group chief scientific advisors new techni ues agricultural biotechnology en The uestion above would be analysed by reviewing evidence from social sciences 2 research relevant to various scales, specifically EU and global, member state and https ec.europa.eu info research and innovation strategy support policy making scientific support eu policies group chief scientific advisors food oceans en sub state (consumer community business regional cities rural areas) level. The https ec.europa.eu info research and innovation strategy support policy making scientific advice should take a ‘systems approach’, thus go beyond departmental perspectives. support eu policies group chief scientific advisors authorisation processes plant protection The main value added of the advice would be to comprehensively draw together products europe en knowledge and insights from multiple disciplines in the social sciences and relevant SAM (2019). ‘A scoping review of major works relevant to scientific advice towards an EU sustainable food system’, The Scientific Advice Mechanism Unit of the European Commission, human sciences, to inform policy makers’ efforts to enable the transition to an EU 2 p. web version. doi 10.2 0 9 sustainable food system. The advice would provide a better understanding of the https ec.europa.eu info research and innovation strategy support policy making scientific mechanisms underlying the complexity and possible adaptability of the food system. support eu policies group chief scientific advisors towards eu sustainable food system en This could include identifying the major success factors contributing to SAPEA (Science Advice for Policy by European Academies) operates under the framework of transformations in systems and changes in instruments at various scales (global the Scientific Advice Mechanism (SAM). SAM consists of the roup of Chief Scientific Advisors local) mapping the main barriers and enablers of change, including agents of change and their supporting team, the SAM Secretariat, and the SAPEA Consortium. SAPEA brings together knowledge and e pertise from over 100 academies and learned societies in over 0 (e.g. consumers, retail, etc.), in the food system and assessing policy integration countries across Europe. Funded through the EU’s Horizon 2020 programme, the SAPEA challenges, behavioural interventions and models of food system governance. consortium comprises Academia Europaea (AE), All European Academies (A EA), the European Academies Science Advisory Council (EASAC), the European Council of Academies of Applied Sciences, Technologies and Engineering (Euro CASE) and the Federation of European Academies of Medicine (FEAM).
roup of hief cientific dvisors March 2020 51 50 March 2020 roup of hief cientific dvisors cientific pinion o ards a sustainable food system e pert orking roup to gather and synthesise the scientific evidence, including e pert knowledge, in the form of a peer reviewed Evidence eview eport. SAPEA also produced a supporting systematic review of social sciences literature on the relevant European policy ecosystem.
elevant evidence from the SAPEA Evidence eview eport and further academic and ‘grey’ literature was supplemented with expert elicitation, covering academic e perts, policy e perts and e pert practitioners (see Anne ). To this end, SAPEA organised an e pert workshop with independent scientific e perts.
The Scientific Advisors were also aided by staff of the SAM Secretariat, which performed supplementary analyses and synthesis of scientific and ‘grey’ literature, attended relevant conferences and meetings, and organised e pert elicitation meetings. The SAM Secretariat assisted the Scientific Advisors in organising a discussion with policy e perts of the European Commission on the scientific evidence and policy relevance and an expert ‘sounding board meeting’ on the draft Scientific pinion.
Finally, the SAM Secretariat aided the Scientific Advisors in convening a stakeholder meeting at which the preliminary outputs of the SAPEA Evidence eview eport and the areas under consideration for the Scientific pinion were presented by the SAPEA orking roup chair and the Scientific Advisors, respectively. This stakeholder meeting was followed by a stakeholder consultation on the ‘Farm to Fork’ Strategy – which is informed by this Scientific pinion – organised jointly with the responsible European Commission services.
This Scientific pinion was thus informed by various sources of evidence, notably
1. A scoping review of major works relevant to scientific advice towards an EU sustainable food system (SAM 2019) 2. The Evidence eview eport developed by the e pert orking roup of the Science Advice for Policy by European Academies consortium (SAPEA 2020a) . A systematic literature review of the European policy ecosystem, supporting the Evidence eview eport (SAPEA 2020b) . A discussion with European Commission policy e perts on the coverage, level of detail and policy relevance of the preliminary scientific evidence and advice – 12 ecember 2019, russels . A sounding board meeting with scientific e perts on draft recommendations and further considerations – 1 February 2020, russels . A stakeholder meeting to hear views on aspects of feasibility, impacts on different groups and additional points for consideration – 1 February 2020, russels. Meeting reports or summarising notes are published online.
https ec.europa.eu info research and innovation strategy support policy making scientific support eu policies group chief scientific advisors towards eu sustainable food system en
52 March 2020 roup of hief cientific dvisors cientific pinion cientific pinion o ards a sustainable food system o ards a sustainable food system e pert orking roup to gather and synthesise the scientific evidence, including – e pert knowledge, in the form of a peer reviewed Evidence eview eport. SAPEA also produced a supporting systematic review of social sciences literature on the dams wili inga uropean airy ssociation relevant European policy ecosystem. hmed Saif S uropean edical Students ssociation ena Francesco S Food nternational anel of xperts on elevant evidence from the SAPEA Evidence eview eport and further academic and Sustainable Food Systems ‘grey’ literature was supplemented with expert elicitation, covering academic e perts, lfnes Frode orwegian niversity of ife Sciences policy e perts and e pert practitioners (see Anne ). To this end, SAPEA organised lvi ou nastasia uropean ommission S an e pert workshop with independent scientific e perts. xiotiades liana omit du commerce des c r ales, aliments du b tail, ol agnieux, huile d olive, The Scientific Advisors were also aided by staff of the SAM Secretariat, which huilres et graisses et agrofournitures de l performed supplementary analyses and synthesis of scientific and ‘grey’ literature, alogh ttila uropean ommission S attended relevant conferences and meetings, and organised e pert elicitation arreira ora uropean ommission meetings. The SAM Secretariat assisted the Scientific Advisors in organising a amos discussion with policy e perts of the European Commission on the scientific evidence edert lisabeth uro ommerce and policy relevance and an expert ‘sounding board meeting’ on the draft Scientific enini oren o uropean nvironment gency enton im hatham ouse pinion. oot man uropean ommission Finally, the SAM Secretariat aided the Scientific Advisors in convening a stakeholder org gnes meeting at which the preliminary outputs of the SAPEA Evidence eview eport and oulova nne F uropean Federation of the rade in the areas under consideration for the Scientific pinion were presented by the SAPEA ried Fruit, dible uts, rocessed Fruit egetables, rocessed Fishery roducts and orking roup chair and the Scientific Advisors, respectively. This stakeholder Similar Foodstuffs meeting was followed by a stakeholder consultation on the ‘Farm to Fork’ Strategy – radley arriett ird ife which is informed by this Scientific pinion – organised jointly with the responsible ricas icolas French gricultural esearch entre for European Commission services. nternational evelopment ron waer Stef uropean Food Safety uthority FS This Scientific pinion was thus informed by various sources of evidence, notably r e ina atalia uropean ommission uchhol er Florence uropean ommission 1. A scoping review of major works relevant to scientific advice towards an EU urrill nne uropean ommission sustainable food system (SAM 2019) allenius arolin ohenheim esearch enter for lobal Food 2. The Evidence eview eport developed by the e pert orking roup of the Security and cosystems F , niversity of Science Advice for Policy by European Academies consortium (SAPEA 2020a) ohenheim andel eroen ageningen niversity and esearch . A systematic literature review of the European policy ecosystem, supporting apodieci iuseppe F F asbl uropean association of specialty the Evidence eview eport (SAPEA 2020b) feed ingredients and their mixtures . A discussion with European Commission policy e perts on the coverage, level arlisle lare nimal ealth urope of detail and policy relevance of the preliminary scientific evidence and advice avicchi lessio niversity of acerata – 12 ecember 2019, russels elemin aura F uropean Food information ouncil Fernandes . A sounding board meeting with scientific e perts on draft recommendations hassagne livier uropean ommission and further considerations – 1 February 2020, russels hristensen rne uropean ommission . A stakeholder meeting to hear views on aspects of feasibility, impacts on hristensen Sune nion urop enne du ommerce du different groups and additional points for consideration – 1 February 2020, tail et de la iande russels. hristensen enriette urope esticide ction etwork urope ondamine ierre ero aste urope Meeting reports or summarising notes are published online. ontiero arco reenpeace oste adeleine Slow Food mario ngelantonio nion urop enne du ommerce du tail et de la iande augb erg arsten niversity of openhagen https ec.europa.eu info research and innovation strategy support policy making scientific avies nna rinity ollege ublin support eu policies group chief scientific advisors towards eu sustainable food system en
52 March 2020 roup of hief cientific dvisors roup of hief cientific dvisors March 2020 53 cientific pinion o ards a sustainable food system
e aure S Specialised utrition urope autecloc ue de ries ugo French ational esearch nstitute for griculture, Food and the nvironment erani ristiane niversity of Santa atarina and niversity of ambridge errien hristophe FF nternational latform of nsects for Food Feed ssociation ohmen atrice FF uropean Flavour ssociation orado sther cademia uropaea adera Dragović erica niversity of agreb elac uncan essica ageningen niversity and esearch dwards ouise cademia uropaea l ilali amid editerranean gronomic nstitute of ari l hadraoui Said uropean olitical Strategy entre S , uropean ommission Fabbri aren uropean ommission Fornabaio ara lient arth all ric F nternational Federation of rganic griculture ovements arrido lberto esearch entre for the anagement of gricultural and nvironmental isks , echnical niversity of adrid eorgiana orina S uropean lant based Foods ssociation asol os c yński o ciech icolaus opernicus niversity o i aterina uropean ommission S roen lse erv aryse Speciality Food ngredients Federation of uropean Specialty Food ngredients ndustries oel lf kon niversity of roms offmann ngrid ustus iebig niversity iessen olm otte niversity of openhagen ortelano ucia F uropean nstitute of nnovation illanueva echnology van o sef uropean ommission ackson eter niversity of Sheffield acobs irk F urope effries icholas llen ac rthur Foundation ordana nes Food olicy oalition ass eorges uropean Food Safety uthority FS estens arleen uropean eart etwork ikou lga ompassion in orld Farming nowles ate Sustainable laces esearch nstitute, ardiff niversity utas raldine uropean rop rotection ssociation ang at atherine S S hepkrui
54 March roup of hief cientific dvisors cientific pinion cientific pinion o ards a sustainable food system o ards a sustainable food system
e aure S Specialised utrition urope ava aul enri ssociation de l viculture, de l ndustrie autecloc ue et du ommerce de olailles dans les ays de de ries ugo French ational esearch nstitute for l nion urop enne griculture, Food and the nvironment eip drian uropean ommission erani ristiane niversity of Santa atarina and niversity of ac illop leanor ales entre for ublic olicy ambridge angan iaran uropean ommission errien hristophe FF nternational latform of nsects for Food arsden erry Sustainable laces esearch nstitute, ardiff Feed ssociation niversity ohmen atrice FF uropean Flavour ssociation artin lm F uropean Fat rocessors enderers orado sther cademia uropaea ssociation adera athi s rik niversity of euven euven Dragović erica niversity of agreb ira o abier ui F orld ide Fund elac issonnier hierry uropeche ssociation of ational uncan essica ageningen niversity and esearch rganiations of Fishing nterprises in the dwards ouise cademia uropaea oens eidi uropean ommission S l ilali amid editerranean gronomic nstitute of ari oraes eitao ristina Foodservices urope Freitas da l hadraoui Said uropean olitical Strategy entre S , osta uropean ommission agliardi Fabbri aren uropean ommission oragues na olytechnic niversity of alencia Fornabaio ara lient arth Faus all ric F nternational Federation of rganic organ igel ardiff niversity ibrary Services griculture ovements orone iergiuseppe nitelma Sapien a – niversity of ome arrido lberto esearch entre for the anagement of orris elyth ardiff niversity ibrary Services gricultural and nvironmental isks uraru onstantin FF nternational latform of nsects for Food , echnical niversity of adrid Feed ssociation icol oppy Sustainable laces esearch nstitute, ardiff eorgiana orina S uropean lant based Foods ssociation niversity asol yssens lia uropean nvironmental ureau os c yński o ciech icolaus opernicus niversity lthof illem uropean ommission o i aterina uropean ommission S eill irstie ardiff niversity roen lse osterveer eter ageningen niversity and esearch erv aryse Speciality Food ngredients Federation of sterreicher strid est iotech uropean Specialty Food ngredients ndustries agani Stephen FS uropean Food Safety uthority oel lf kon niversity of roms ant er ael Slow Food offmann ngrid ustus iebig niversity iessen arsons elly entre for Food olicy, ity niversity of ondon olm otte niversity of openhagen atricia lisan Foodservices urope ortelano ucia F uropean nstitute of nnovation ambury illanueva echnology atruno aolo entre de liaison des industries van o sef uropean ommission transformatives de viande de l ackson eter niversity of Sheffield elsser Sabine uropean ommission S acobs irk F urope enker arianne niversity of atural esources and ife effries icholas llen ac rthur Foundation Sciences, ienna ordana nes Food olicy oalition errin amille ureau of uropean nion onsumers ass eorges uropean Food Safety uthority FS etrosillo Stefania Federation estens arleen uropean eart etwork in auti sabelle lobal nternational iocontrol ikou lga ompassion in orld Farming anufacturers ssociation S nowles ate Sustainable laces esearch nstitute, ardiff isano icola F S F urope niversity itt annah Sustainable laces esearch nstitute, ardiff utas raldine uropean rop rotection ssociation niversity ang at atherine S S organyi ata Sara S nited hepkrui oux avier F uropean Forum on ature onservation astoralism
54 March roup of hief cientific dvisors roup of hief cientific dvisors March 2020 55 cientific pinion o ards a sustainable food system
Śpiewak only involved in ta eholder eeting
56 March roup of hief cientific dvisors cientific pinion o ards a sustainable food system
– Scientific Advisors, are highlighted with an ‘ ’ reference in the te Śpiewak only involved in ta eholder eeting
–
56 March roup of hief cientific dvisors March 2020 57
A – o e S etrieved fro htt www fao org a i e df
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radilov , , Svo oda, o rnal of orld rade, ,
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S ood etrieved fro htt www i es food org i g load files ll e ort df
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rgilevich, A , irge, , entala ehtonen, , orhonen r i, , ieti inen, , Sai , , Sch sler, S staina ilit , , doi s rishna ahad r, , ias, , eera ani, A , Swanton, , raser, , Stein e, , c ann, When too much isn’t enough: Does current food production meet oS ne, doi o rnal one owder, S , S oet, , ane , orld evelo ent, , doi worlddev a er, , a erset er, A , eili, – S staina ilit , , doi s Mbow, C., Rosenzweig, C., Tubiello, F., Benton, T., Herrero, M., Pradhan, P., … Xu, Y. (2019). n Sh la, S ea, alvo endia, asson el otte, rtner, o erts, hai, Slade, S onnors, van ie en, errat, a ghe , S , S eogi, atha , et old, ort gal ereira, as, ntle , issic , el ace i, alle , eds etrieved fro htt s www i cc ch srccl cha ter cha ter
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58 March cientific pinion o rds sust in e food s stem
A – o e S urope n countries Publi health nutrition, 21(1), 1 2 . doi etrieved fro htt www fao org a i e df 10.101 1 9 001 001 9.
A Pe er, ., Bonn, ., Bruelheide, H., ie er, P., isenhauer, ., Feindt, P. H., ... Mar uard, . o e S etrieved fro (2020). ction needed for the ommon gricu tur o ic to ddress sust in i it htt www fao org ca en ca en df ch enges Peo le and ature, 00, 1 12. doi 10.1002 an .100 0.
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T (201 ). echno og options for feeding i ion peop e ptions for sust in e food doi etrieved fro nd gricu ture in the : s nthesis report tud ntelligen e er i e ire torate eneral or nternal Poli ies o the nion ( uro ean Parlia ent) ologi nstitute htt s o e ro a e en lication detail lication f ad e c n iron ental Poli ( P) M ni ersit . doi 10.2 1 29 . Retrie ed ro aa ed a htt s o .euro a.eu en ubli ation detail ubli ation e1 d9 e d 1e bb d rgilevich, A , irge, , entala ehtonen, , orhonen r i, , ieti inen, , Sai , , b2e d0 2 Sch sler, Turner, C., ggarwal, ., alls, H., Her orth, ., rewnows i, ., Coates, ., ... adi ala, . S staina ilit , , doi s (201 ). oncepts nd critic perspecti es for food en ironment rese rch: g o rishna ahad r, , ias, , eera ani, A , Swanton, , raser, , Stein e, , fr me or ith imp ic tions for ction in o nd midd e income countries lobal Food c ann, When too much isn’t enough: Does current food production meet e urit , 1 , 9 101. doi 10.101 .g s.201 .0 .00 . oS ne, doi o rnal one RR (201 ). o rds ood o ic The etherlands ienti i Coun il or o ern ent Poli , owder, S , S oet, , ane , The Hague. nglish translation o the RR re ort ‘Naar een voedselbeleid’ ublished in orld evelo ent, , doi 201 . B 9 9 901 9 . Retrie ed ro worlddev htt s english.wrr.nl binaries wrr eng do u ents re orts 201 12 1 towards a ood oli R09 Towards ood oli . d a er, , a erset er, A , eili, – S staina ilit , , doi s Mbow, C., Rosenzweig, C., Tubiello, F., Benton, T., Herrero, M., Pradhan, P., … Xu, Y. (2019). n Sh la, S ea, alvo endia, asson el otte, rtner, o erts, hai, Slade, S onnors, van ie en, errat, a ghe , S , S eogi, atha , et old, ort gal ereira, as, ntle , issic , el ace i, alle , eds etrieved fro htt s www i cc ch srccl cha ter cha ter
onteiro, A , o arac, , ev , , anella, S , da osta o ada, , annon,
58 March roup of hief cientific d isors March 2020 59
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The present EU food system provides a high level of food security, food safety and wide consumer choice. Its environmental, economic and social sustainability are by contrast poor. Maintaining ‘business as usual’ will endanger natural resources, our health, the climate, and the economy. This scientific opinion provides advice on how to achieve a sustainable food system.
The advice is informed by a scientific evidence review report and supporting systematic literature review by the SAPEA (Science Advice for Policy by European Academies) consortium. This scientific opinion recommendsmaking environmental, social and economic sustainability the central objective of all policies relevant to food, in which ‘food’ is viewed more as a common good than a commodity. It calls on the European Commission to:
— Be the engine that drives change in the EU and beyond, taking an active, step-wise and fully integrated approach; — Address power and information asymmetries in the food system and support a food environment that helps citizens to make sustainable choices; — Use a well-balanced policy mix in an iterative, responsive and adaptive manner, considering binding policy measures as the main drivers.
Studies and reports