The social, economic, and environmental dimensions of food systems are interconnected and interdependent. An approach that considers these dimensions in an integrated way is essential for creating sustainable food systems.
The social dimension of food systems refers to the impact of food on people’s lives, including their health, culture, and well-being. This dimension includes issues such as food access, food safety, and food sovereignty. Socially sustainable food systems must provide affordable, safe, and culturally appropriate food for all people, while also ensuring that food producers are treated fairly and have a voice in the food system.
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The economic dimension of food systems refers to the production, distribution, and consumption of food as an economic activity. This dimension includes issues such as economic development, employment, and market access. Economically sustainable food systems must support the livelihoods of all actors in the food system, from farmers and food processors to food retailers and consumers.
The environmental dimension of food systems refers to the impact of food on the natural environment, including issues such as climate change, biodiversity, and land use. Environmentally sustainable food systems must reduce greenhouse gas emissions, protect biodiversity, and promote soil health and conservation.
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To develop sustainable food systems that suit the requirements of both people and the environment, an integrated strategy taking into account all three aspects of food systems is required. The goal of this strategy is to produce, distribute, and consume food in a way that is sustainable, equitable, and healthful for everyone. To achieve this goal, the social, economic, and environmental components must all be balanced.
Godfrey Ajayi Sunday
Group Managing Director, GCIS &
Task Team Member Food Systems Transformation Pathway