a new paradigm for sustainable food systems

Emile A. Frison– IPES FOOD

Trondheim Conference on Biodiversity – 02- June 2016

A new paradigm for sustainable food systems

ARCH Pre-event, Consumers & Global Food Systems, Brussels, 11 October 2016

Emile A. Frison - IPES-Food

Emile A. Frison – IPES FOOD

ARCH Pre-event: Global food systems. Brussels, 11 October 2016



What is wrong with our food systems?

Triple burden of malnutrition• Hunger, micronutrient deficiencies, obesity &NCDs

Environmentally unsustainable• Biodiversity losses, water pollution, soil degradation, GHG

emissions, unsustainable use of natural resources, low resilience food waste …

Social inequities & neglect of cultural values• Poverty, disempowerment, loss of cultural identity …

• Directly linked to “industrial” food systems

We need drastic changes in both production and consumption

[NAME] – IPES FOOD

[EVENT, DATE]ARCH Pre-event: Global food systems. Brussels, 11 October 2016

Production: Domination of industrial agriculture



The potential of a new paradigm: “diversified agrocecological systems”

◦ Economic◦ Productivity and income

◦ Resilience and stability

◦ Environmental◦ Ecosystem services & Biodiversity

◦ Restoration of degraded land and carbon sequestration

◦ Health: healthy environment and better nutrition

◦ Social: Employment, linking producers & consumers

◦ Cultural: respect for cultural preferences



What prevents change: 8 Lock-ins



Market concentration in multiple sectors

• 3 companies control 50% of commercial seed market.

• 7 companies control nearly 100% of fertilizer sales.

• 5 companies share 68% of agrochemical market.

• 4 firms account for 97% of private R&D in poultry.

• 4 firms control up to 90% of the global grain trade.

65% ?

X



All have a common interest: maintaining industrial agriculture

…. But things are changing



Emerging opportunities for a transitionto sustainable food systems

• Global recognition (MEA, IAASTD, 10YFP)

• Changing policies (countries, cities)

• Integrated landscape thinking & food systems science

• Peer-to-peer action research (CaC, FFS …)

Pro

du

cers

[NAME] – IPES FOOD

[EVENT, DATE]ARCH Pre-event: Global food systems. Brussels, 11 October 2016

Consumption: evolving problems



Unsustainable consumption Food systems = about 30% of all GHG emissions

Food waste: 30% of all food produced is wasted or lost

Inequities in access to food



Emerging opportunities for a transitionto sustainable food systems

• Interest in more healthy eating

• Interest in sustainable sourcing

• Short supply chains Co

nsu

me

rs



Recommendations

1. Develop new indicators for sustainable food systems.

2. Shift public support towards diversified agroecological production systems and sustainable food systems.

3. Support short circuits & alternative retail infrastructures.

4. Use public procurement to support local agroecological produce.

5. Strengthen movements that unify diverse constituencies around agroecology and sustainable food systems.

6. Mainstream agroecology and holistic food systems approaches into education and research agendas.

7. Develop food planning processes and ‘food policies’ at all levels.



Thank you!

www.ipes-food.org

a new paradigm for sustainable food systems

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