Food System Transformation: Integrating a Political–Economy and Social–Ecological Approach to Regime Shifts
Abstract
:1. Introduction: The Need for Transformation of the Global Food System
2. Two Conceptualizations of Food Regime Shifts
2.1. A Political–Economy Framing of Food Regimes
2.2. Social–Ecological Regime Shifts in the Food System
3. The role of Innovation in Regime Shifts
Transformative Social–Ecological Innovation
4. Three Examples of Food System Innovations Linked to Regime Shifts
4.1. Regime Shift 1: From Labor-Intensive Subsistence Agriculture to Commercial-Industrial Agriculture that could Feed Growing Cities: the Haber-Bosch Process to Produce Fertilisers and Subsequent Intensification Technologies
4.2. Regime Shift 2: From Local Traders to the Convenience of Global Supply Chains: the Establishment of Supermarkets and Fast Food Restaurants as Conventional Sites of Food Procurement
4.3. Regime Shift 3: From Anonymous Global Supply Chains to Alternative Food Networks: the Rise of Corporate Responses to the Call for Increased Transparency
5. Quality, Taste, Cuisine, and the Role of Chefs as Social Innovators: Precursors for a Future Regime Shift
6. Concluding Perspectives
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Regime Shift 1: Low-Input Labor-Intensive Farming to Commercial-Industrial Agriculture | Regime Shift 2: Food Procured from a Variety of Local Traders to Food Procured from a Supermarket | Regime Shift 3: From Anonymous Global Supply Chains to Alternative Food Networks | |
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Key innovations | Haber-Bosch Process; Green Revolution technologies | Supermarkets; Fast and convenience foods | Certification and labelling; local and Slow Food movements |
Key drivers | Industrial revolution Over-capacity in the manufacture of explosives after World War II Urbanization | Globalization of supply chains; Efficiency of international transport of goods | Consumer demands for transparency in value chain; Rise of ‘alternative food networks’ |
Key feedbacks | Increased agricultural production efficiency; Monoculture farming; Increased dependence on the companies providing inputs | Global expansion of supermarket chains; Disruptive competition; customer demand for variety of products; Cheaper food; Less time and skill spent on cooking | Higher percentage of income being spent on higher quality food; Growth in certification bodies and institutionalized auditing of supply chains; Greater costs to farmers to be enrolled; Support for local and niche food producers to enable their viability |
Key ecological impacts | Increased pressure on land and animal bodies; Decreased agro-biodiversity; Decrease in water and soil quality; Increased emission of Greenhouse gases (GHGs); Loss of pollinators; Eutrophication of lakes and seas from agricultural run-off | Agricultural expansion leading to deforestation in the tropics; Increase in carbon emissions from transporting food around the world ‘food miles’; Increased meat production on feedlots emitting more GHGs and driving expansion of feed crops like soybean; Increased food waste; Reduced post-harvest losses as food is processed | Organic and less input intensive agriculture decreases impact on soils and water; Reduced food waste as food is more expensive; Improved agro-biodiversity |
Key social and health impacts | Increase in calories available per person; Diversification of livelihood options away from agriculture; Shift from subsistence to commercial agriculture | Decrease in health due to increasingly processed and unhealthy foods being easily accessible and affordable; Increase in the variety of foods available; Exploitation of labor and land to meet international demand; Consolidation of food businesses into multinational corporations MNCs; Processing of food enables women to work and spend less time in the kitchen | Increased inequality in who can access good, healthy food; Improved conditions for those producers who can afford certification; Culinary knowledge valued; Improved nutrition for those who can afford better quality food |
Key references | [70,71,72,95] | [57,75,76,78,79,81,82] | [87,88,89,90,91,92,94] |
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Pereira, L.M.; Drimie, S.; Maciejewski, K.; Tonissen, P.B.; Biggs, R. Food System Transformation: Integrating a Political–Economy and Social–Ecological Approach to Regime Shifts. Int. J. Environ. Res. Public Health 2020, 17, 1313. https://doi.org/10.3390/ijerph17041313
Pereira LM, Drimie S, Maciejewski K, Tonissen PB, Biggs R. Food System Transformation: Integrating a Political–Economy and Social–Ecological Approach to Regime Shifts. International Journal of Environmental Research and Public Health. 2020; 17(4):1313. https://doi.org/10.3390/ijerph17041313
Chicago/Turabian StylePereira, Laura M., Scott Drimie, Kristi Maciejewski, Patrick Bon Tonissen, and Reinette (Oonsie) Biggs. 2020. "Food System Transformation: Integrating a Political–Economy and Social–Ecological Approach to Regime Shifts" International Journal of Environmental Research and Public Health 17, no. 4: 1313. https://doi.org/10.3390/ijerph17041313