Re-Optimizing Food Systems

Background:

Recent events have shown us that our global food system is unstable even in the parts of the world that it generally serves well. These instabilities are partly a result of our current global system of massive national and international food producers and distributers. This food system allows for food to be produced and distributed relatively cheaply and efficiently, thus suggesting this current model prioritizes efficiency and profitability.

Despite the efficiencies of this system, the United Nations estimates 821 million people worldwide suffer from hunger, even though there is sufficient food produced to feed every person in the world. Food insecure people, those without access to sufficient affordable and nutritious food, live on every continent, in every country, and in every community. And, areas of food scarcity, where sufficient quantities of food and nutrients are not available, occur even in wealthy countries. Moreover, the current food system leaves a massive environmental footprint accounting for “29% of greenhouse gas emissions, … up to 80% of biodiversity loss, 80% of deforestation, and 70% of all freshwater use.” As our global population continues to rise while we experience the increased impact of decades of environmental abuse, the ability to produce more food while sustaining, and even improving, the health of our environment has never been more critical. Consequently, a comprehensive examination of our current food system appears a reasonable and warranted endeavor.