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NORDIC FOOD SYSTEMS for IMPROVED HEALTH and SUSTAINABILITY Stockholm Resilience Centre Report

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NORDIC FOOD SYSTEMS for IMPROVED HEALTH and SUSTAINABILITY Stockholm Resilience Centre Report NORDIC FOOD SYSTEMS FOR IMPROVED HEALTH AND SUSTAINABILITY Stockholm Resilience Centre Report March 2019 Nordic food systems for improved health and sustainability Baseline assessment to inform transformation A PARTNER WITH Cover image: Hannah Griffiths-Berggren (top left) and B Ekberg/Azote (top right) Authors and affiliations: Amanda Wood,1 Line J. Gordon,1 Elin Röös,2 Johan O. Karlsson,2 Tiina Häyhä,1, 3 Victoria Bignet,1 Tove Rydenstam,4 Louise Hård af Segerstad,1, 5 Martin Bruckner6 1 Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden 2 Swedish University of Agricultural Sciences, Uppsala, Sweden 3 International Institute for Applied Systems Analysis (IIASA), Laxenburg, Austria 4 Mälardalen University, Västerås, Sweden 5 Albaeco, Stockholm, Sweden 6 Institute for Ecological Economics, Vienna University of Economics and Business, Vienna, Austria NORDIC FOOD SYSTEMS FOR IMPROVED HEALTH AND SUSTAINABILITY Table of contents Executive Summary . 6 Introduction . 8 Objectives of this report . 10 The EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems . 11 Pathway to healthy and sustainable Nordic food systems . 14 Task 1: Assess Nordic food systems and their impacts on people and the planet . 15 Nordic food consumption . .15 I . Nordic Nutrition Recommendations . 15 II . National food consumption patterns . 15 III . Sourcing Nordic diets . 17 Nordic primary food production . 17 I . Crop and livestock production . .. 17 II . Agricultural employment and agricultural holdings . 18 III . National priorities for Nordic primary food production . 19 IV . Exporting Nordic foods . 20 Food loss and waste in Nordic countries . 20 I . Baseline assessment of food loss and waste in the Nordic region . 20 II . Current and future priorities to reduce food loss and waste . 21 Nordic food system impacts on people . .22 I . Health impacts of Nordic diets . 22 II . Health costs related to poor diets . 23 III . Diet-related and health inequality in the Nordic region . 23 Nordic food system impacts on the planet . 24 I . Environmental impacts of Nordic primary food production . 24 II . Environmental impacts of Nordic food consumption . 25 III . Outsourced environmental impact of Nordic food consumption . 26 Task 2: Define the safe operating space for Nordic Food Systems . 28 Defining healthy and sustainable Nordic food systems . 28 Ensuring the wellbeing of people and the resilience of future food systems . 29 Task 3: Compare current and desired food systems . 31 Comparison of Nordic food consumption to EAT-Lancet dietary targets . 31 Comparison of Nordic food consumption impacts to environmental boundaries . 33 Task 4: Act to transform Nordic food systems . 36 No regrets action . .. 37 Innovative actions . 38 Paradigm shifts . .. 39 Barriers and challenges . 40 I . An integrated, ‘whole food systems’ approach is lacking . 40 II . Analysis of trade-offs among food system goals warrants attention . 40 III . Prevailing forces and current lock-ins will need to be confronted . 41 Conclusions and next steps . 43 I . Initiate action to transform Nordic food systems . 43 II . Build upon the heritage of stakeholder collaboration to initiate a multi-stakeholder scenario development process to define a common food vision for the Nordics . 43 III . Develop strategies to handle the trade-offs of change . 44 IV . Evaluate Nordic food systems in a global context . 44 Acknowledgements . 45 Funding statement . 45 Bibliography . 46 Appendices . 51 3 NORDIC FOOD SYSTEMS FOR IMPROVED HEALTH AND SUSTAINABILITY Figures Figure 1. Global rankings of the Nordic countries using the SDG Index . 8 Figure 2. Food and agriculture and their connection to the 17 SDGs . 9 Figure 3. The Nordic food systems need transformation to reach the SDGs . 11 Figure 4. The Planetary Boundaries . 12 Figure 5. Dietary patterns and the safe operating space for food systems . 13 Figure 6. Four parallel steps in the transformation of Nordic food systems . 14 Figure 7. Arable land use (%) in Nordic countries . 17 Figure 8. Livestock and fish production in Nordic countries . 18 Figure 9. Employment in agriculture as a percentage of total employment . 18 Figure 10. Percentage of agricultural holdings by farm size in Denmark, Finland, Norway and Sweden . 19 Figure 11. Deaths attributable to different dietary risk factors in the Nordic region . 21 Figure 12. Prevalence of overweight/obese adults and children in the Nordic countries . 22 Figure 13. Production and consumption perspectives . 24 Figure 14. Climate impact of average Nordic diets (per-capita) in comparison with the climate impact of average diets of low-, middle- and high-income country populations . 25 Figure 15. Cropland area and blue water used around the world by Nordic food consumption . 27 Figure 16. Comparison of the EAT-Lancet targets to current per-capita food consumption in each Nordic country and to Nordic dietary recommendations . ..
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