Editorial by: Gert Keiner, Food Industry Segment Leader Europe, Middle East, and Africa – DuPont
How to get sustainable food systems? Ingredients can be sustainable, but that’s not the only answer. Higher yield alone isn’t the right answer. Even government isn’t. There is no one solution. Collaboration is what makes it a food system, and collaboration must drive innovation to make the whole more sustainable than the individual players and their contributions could. As DuPont plays a part in most steps of the agriculture and food chain, we’re particularly committed to this collaboration. Today is World Food Day, and it is “an opportunity to help bring about the future we want.” To get there together, it’s important to lay out what a sustainable food system is, and what it is not.
As the Food and Agriculture Organization of the UN (FAO) says, a food system is made up of the environment, people, institutions, and processes, and it’s what it takes to get food to all of us. And with the global population growing as it is, the systems we use to produce, process, and bring agricultural products to consumers simply must be sustainable.
One common tendency is to think that the answer is local food—shopping close to home, going to a small market. Local systems can sometimes be efficient, but it is not only about eating within a certain radius. Sustainability needs efficiency, and efficiency is really about getting the most out of what you put in. With a global hunger problem, local systems are just one part of the interconnected efforts needed to make sure we can continue producing nutritious food for the future.
For a global system, the collaboration must be global. It’s the way we solve challenges that needs to be rooted in the local reality… Read the rest of this editorial here.