Res-Food

Module 3 – Regenerative Food Supply

MODULE 3: REGENERATIVE FOOD SUPPLY

The food supply system: An introduction to the global food systems

The concept of food systems encompasses far more than just the production and consumption of food. It encompasses an intricate web of interconnected activities that span from the cultivation of crops to the disposal of food waste. At its core, the food system involves all actors and processes involved in the production, aggregation, processing, distribution, consumption, and disposal of food products.

Picture a vast network where farmers, processors, distributors, retailers, and consumers are all interconnected through various value-adding activities. These activities occur within economic, social, and environmental contexts, shaping and being shaped by the broader dynamics of society.

Zooming out to a global scale, the food supply system encompasses the aggregate of activities related to food production, distribution, and consumption that occur across nations and continents. It’s not limited by geographical boundaries but rather transcends them, as food is traded and transported worldwide. This global system is dynamic and multifaceted, constantly evolving in response to changes in technology, markets, policies, and consumer preferences. It involves a complex interplay of factors, including agricultural practices, trade agreements, climate patterns, geopolitical dynamics, and cultural traditions.

The history of food systems dates to the dawn of civilization when humans transitioned from hunter-gatherer lifestyles to settled agricultural societies. This transition marked a profound shift in how food was produced and consumed, laying the foundation for the development of art, religion, and governance.

Over millennia, food systems have undergone significant transformations, driven by advances in technology, shifts in socio-economic structures, and changes in dietary habits. From the advent of mechanized farming to the rise of industrial food processing, each era has brought new challenges and opportunities to the table.

Taking a systemic approach means looking at the food supply system as a whole, rather than focusing solely on individual components. It involves analyzing the intricate web of relationships and feedback loops that exist within the system, recognizing the interconnectedness of various actors, processes, and environmental factors.

This approach acknowledges that food systems are complex adaptive systems, characterized by nonlinear interactions and emergent properties. It emphasizes the importance of understanding the underlying dynamics and drivers of the system, as well as the potential for unintended consequences and feedback loops.

The Journey Food Takes from Production to the Supermarket & Ho.Re.Ca:

In the intricate web of the global food supply chain, there’s a fascinating journey that each piece of produce embarks upon before reaching our tables. From the fertile fields where crops are cultivated to the bustling aisles of supermarkets and the bustling kitchens of restaurants, every step presented in the process (Fig.1) plays a crucial role in ensuring that we have access to fresh, high-quality food.

Figure 1: The various steps of the Food Supply Chain Journey
Figure 1: The various steps of the Food Supply Chain Journey

Α. Production Stage:

At the heart of the food supply chain lies the production stage, where farmers cultivate and nurture a diverse array of crops and livestock. This stage involves a myriad of activities, from soil preparation and planting to irrigation, pest management, and harvesting. Factors such as soil quality, climate, and topography influence agricultural practices, shaping the types of crops grown and the methods used.

Β. Harvesting and Sorting:

Once crops reach maturity, they undergo the harvesting process, where they are carefully picked, gathered, or harvested from the fields. This stage requires precision and attention to detail to ensure optimal yield and quality. Following harvesting, crops are sorted and graded based on various criteria, such as size, color, ripeness, and appearance. This ensures that only the highest quality produce makes its way to market, meeting the rigorous standards of supermarkets and Ho.Re.Ca sectors.

C. Cleaning and Packaging:

After sorting, produce undergoes thorough cleaning to remove dirt, debris, and contaminants. This step is essential for food safety and hygiene, as it helps reduce the risk of foodborne illness and contamination. Once cleaned, produce is carefully packaged to protect it during transportation and storage. Packaging serves not only as a means of preservation but also as a marketing tool, enhancing the visual appeal and shelf-life of products.

D. Cooling, Storage, and Transportation:

To maintain freshness and quality, produce is cooled and stored in temperature-controlled facilities before being transported to market. This step helps extend the shelf-life of perishable goods, reducing food waste and ensuring that consumers receive fresh, high-quality products. Transportation plays a critical role in the food supply chain, with refrigerated trucks and shipping containers facilitating the movement of goods from farms to supermarkets and Ho.Re.Ca establishments.

E. Delivery, Display, and Purchase:

Upon arrival at supermarkets and Ho.Re.Ca establishments, produce is unloaded, inspected, and displayed for purchase. This stage involves careful handling and presentation to attract consumers and promote sales. Excess produce is stored in refrigerated units or back-of-house areas to maintain freshness and extend shelf-life. Consumers have the opportunity to select from a wide variety of fresh fruits, vegetables, and other products, reflecting the culmination of the food supply journey.

Effective ways to tackle food waste in Supermarkets and Ho.Re.Ca sectors

The issue of food waste has garnered significant attention, with supermarkets and hospitality sectors, including hotels, restaurants, and cafes (Ho.Re.Ca), facing mounting pressure to address this challenge. Recognizing the urgency of the situation, stakeholders within these industries are exploring innovative strategies to minimize waste generation and foster sustainability throughout the food supply chain. From engaging staff and optimizing supply chain management to influencing consumer behavior and leveraging digital technologies, a multifaceted approach is essential to effecting meaningful change.

Here are some effective ways to tackle food waste in supermarkets and Ho.Re.Ca sectors, exploring a diverse array of strategies and solutions aimed at creating a more sustainable future.

  • Managerial and Staff Engagement: Engaging managerial staff and employees in waste reduction initiatives is paramount for instilling a culture of sustainability within supermarkets and Ho.Re.Ca establishments. It is more than just issuing directives; it’s about creating a sense of shared responsibility and ownership among staff members. Robust training programs that underscore the significance of waste reduction, coupled with incentives like performance bonuses or recognition programs, serve to motivate employees to actively participate in waste reduction efforts. By fostering a collective commitment to sustainability, organizations can harness the full potential of their workforce in driving meaningful change.
  •  Supply Chain Management (SCM): Effective SCM strategies are pivotal in minimizing waste across the entire supply chain. This encompasses optimizing procurement practices, streamlining inventory management, and mitigating food losses during transportation and storage. Collaborating closely with suppliers and leveraging innovative technologies such as predictive analytics and demand forecasting tools enable supermarkets and Ho.Re.Ca sectors to optimize their supply chains, thereby minimizing waste and maximizing efficiency. By adopting a proactive approach to SCM, organizations can address inefficiencies and enhance the resilience of their operations against waste-related challenges.
  • Preparation and Serving Strategies: Minimizing waste during food preparation and serving requires meticulous attention to various factors, including recipe design, portion control, and kitchen operations. Ongoing training for kitchen staff on waste reduction techniques, such as proper portioning and creative utilization of leftovers, is instrumental in curbing food waste at its source. Additionally, dynamic menu pricing strategies based on ingredient availability and freshness can incentivize customers to make more sustainable choices while simultaneously reducing waste. By optimizing preparation and serving processes, organizations can mitigate waste generation without compromising on quality or customer satisfaction.
  • Consumer Behavior: Influencing consumer behavior is a multifaceted endeavor that necessitates a combination of education, incentives, and behavioral nudges. Supermarkets and Ho.Re.Ca establishments can leverage various channels, including signage, social media, and loyalty programs, to raise awareness about the environmental and social impacts of food waste. Offering discounts for purchasing imperfect produce or implementing rewards programs that encourage customers to bring their own containers for takeaway meals can incentivize more sustainable consumption habits. By empowering consumers with knowledge and incentives, organizations can foster a collective commitment to waste reduction and drive positive behavioral change.
  • Information Exchange and Alternative Destinations: Clear communication between staff and customers is fundamental for minimizing misunderstandings that may lead to food waste. Implementing standardized labeling systems for expiration dates and providing information about food storage and handling tips empower consumers to make informed decisions and reduce waste at home. Moreover, exploring alternative destinations for surplus food, such as partnerships with food banks or composting facilities, ensures that resources are diverted from landfills and repurposed in a sustainable manner. By promoting transparent communication and exploring innovative solutions, organizations can minimize waste generation while maximizing resource utilization.
  • Evidential Support and Recommendations: Prioritizing evidence-based interventions is essential to ensuring that resources are allocated effectively to strategies with the greatest potential for impact. Supermarkets and Ho.Re.Ca sectors can leverage existing research findings and case studies to inform decision-making and tailor interventions to their specific contexts. By collaborating with academic institutions and industry partners, organizations can contribute to ongoing research efforts and knowledge exchange in the field of food waste reduction. By aligning interventions with robust evidence and recommendations, organizations can maximize their effectiveness and drive tangible progress towards waste reduction goals.
  • Digital Technologies: The integration of advanced technologies such as AI, IoT, and Big Data presents unparalleled opportunities for optimizing food waste management processes. Implementing smart sensors and automated inventory management systems provide real-time insights into food stock levels, expiration dates, and consumption patterns, enabling more accurate forecasting and proactive waste prevention measures. Similarly, leveraging data analytics and machine learning algorithms can identify inefficiencies in supply chain operations and recommend targeted interventions for waste reduction. By harnessing the power of digital tools, supermarkets and Ho.Re.Ca sectors can transform their operations and drive meaningful progress towards a more sustainable future.

Considering all the above, it’s evident that collaboration, innovation, and commitment are essential ingredients for success. By engaging staff, optimizing supply chain management, influencing consumer behavior, exploring alternative destinations, and harnessing the power of digital technologies, organizations can make significant strides towards reducing waste and fostering sustainability.

The National and EU policy and legislation in respect to developing regenerative food supply chains

National Legislation for Regenerative Food Supply Chains

Within Greece’s legislative framework, explicit laws solely dedicated to regenerative food supply chains seem to be absent. However, several legislative measures indirectly support regenerative practices, particularly within agritourism activities and the implementation of the Common Agricultural Policy (CAP).

Greek legislation imposes specific requirements on businesses offering reception, hospitality, or catering services within farm contexts. For instance, businesses providing catering services must incorporate products from specific categories like the “Basket of Agricultural Products” and “Cottage Industry” products, as outlined by specific articles of Law 4276/2014 and Law 4235/2014. These provisions aim to encourage the consumption of locally produced goods and bolster multifunctional farms, thereby indirectly fostering sustainable and regenerative agricultural practices.

The rationale behind these provisions is to encourage and promote the consumption of locally produced goods within farm-based businesses. By mandating the utilization of locally sourced products, Greek laws aim to stimulate demand for agricultural products cultivated within the region. This approach not only supports local farmers and producers but also contributes to the overall sustainability and resilience of the agricultural sector (see Fig.2)

Figure 2: Agriculture activities in Greece
Figure 2: Agriculture activities in Greece

Moreover, these legislative measures indirectly foster sustainable and regenerative agricultural practices by promoting multifunctional farms. Multifunctional farms, which integrate agricultural production with various complementary activities such as agritourism, education, and direct marketing, play a crucial role in advancing regenerative agriculture. By encouraging the integration of diverse activities within farm operations, Greek laws contribute to the creation of vibrant rural economies and landscapes.

In Greece, the EU Common Agricultural Policy (CAP) funds are allocated to support initiatives that promote sustainable agricultural practices, biodiversity preservation, and rural development. For example, Pillar 2 of the CAP allows Member States like Greece to design rural development programs tailored to local needs and conditions. These programs often include measures to incentivize environmentally friendly farming practices, such as agri-environmental schemes, agroforestry initiatives, and support for organic farming. While the Greek CAP Plan itself lacks legislative status, it provides a policy framework for implementing EU agricultural policies nationally, guiding endeavors to support sustainable farming practices and rural development initiatives

EU Legislation for Regenerative Food Supply Chains

The European Union (EU) has made significant strides in promoting sustainable agriculture through its legislative framework, with the Common Agricultural Policy (CAP) at its core. This policy, supported by specific regulations like Regulation (EU) 2021/2115, aims to foster environmentally friendly agricultural practices and develop resilient food systems across member states. In this educational overview, we delve into the key components of the EU’s legislative framework for sustainable agriculture and their implications for promoting regenerative food supply chains.

The 10 CAP Objectives

Regulation (EU) 2021/2115 represents a cornerstone of the EU’s strategy for sustainable agriculture. This regulation is integral as it outlines rules governing the support for strategic plans developed by member states under the Common Agricultural Policy (CAP). It places significant emphasis on key objectives such as environmental conservation, climate action, sustainable management of natural resources, biodiversity preservation, and rural development. By prioritizing these objectives, the regulation aims to allocate financial support to member states, enabling them to implement measures that align with these goals. This support is essential for facilitating the advancement of regenerative agricultural practices, which are crucial for building more sustainable food supply chains in the EU.

The Sustainability Labeling Framework marks a pivotal shift in empowering consumers with information to make sustainable food choices. By including comprehensive details on aspects like nutrition, climate impact, environmental footprint, and social considerations, consumers can align their purchases with their values and preferences. This framework also aims to standardize sustainability labeling across products, ensuring reliability and consistency. Moreover, it promotes transparency throughout the food supply chain, fostering accountability among producers and encouraging sustainable practices.

Key points of the Sustainability Labelling Framework include empowering consumers by providing detailed information, standardizing labeling for consistency, and promoting transparency to drive positive change.

Similarly, the Sustainable Food System (SFS) legislative framework takes a holistic approach to foster sustainable food systems in the EU. It establishes overarching principles, objectives, and minimum standards for food production, distribution, and consumption. With a focus on environmental and social sustainability, the SFS initiative addresses pressing issues like climate change, biodiversity loss, and social equity in the food system. By providing a comprehensive regulatory framework, it facilitates the transition towards more resilient and environmentally friendly food systems across the EU.

Key points of the SFS framework include its holistic approach encompassing various aspects of food systems, prioritization of environmental and social sustainability, and promotion of resilience to mitigate risks associated with climate change and resource scarcity.

Together, these initiatives demonstrate the EU’s commitment to addressing sustainability challenges in the food sector. Understanding and engaging with these frameworks empowers individuals to make informed choices, advocate for sustainable practices, and contribute to shaping a more sustainable future.

Designing food systems: circular vs linear / challenges and opportunities

The transition from linear to circular food systems represents a pivotal shift towards more sustainable, resilient, and equitable food production and consumption practices. This shift is driven by an urgent need to address the environmental, social, and economic challenges inherent in traditional linear models, characterized by their “take-make-dispose” approach. In linear food systems, the journey from farm to fork to landfill involves extensive resource extraction, significant waste generation, and substantial environmental degradation, alongside profound social inequities and health impacts.

An image showing farmers, and farmland.

Linear food systems, with their reliance on intensive agriculture, long supply chains, and synthetic inputs, have led to a host of environmental issues, including soil depletion, water pollution, and loss of biodiversity. The inefficiency of these systems is further compounded by the generation of substantial waste at every stage of the supply chain, contributing to greenhouse gas emissions and economic losses. Moreover, the true costs of these systems, encompassing environmental degradation, public health impacts, and social inequalities, are often externalized, not reflected in market prices, leading to unsustainable consumption patterns and perpetuating market failures.

In contrast, circular food systems offer a vision of sustainability that mirrors the regenerative cycles found in nature. At the core of this vision are principles such as closed-loop production, local sourcing, waste reduction, and regenerative agriculture. By minimizing waste and maximizing resource efficiency, circular systems aim to create a sustainable loop of production, consumption, and nutrient recycling. Prioritizing local food sourcing and reducing food waste not only supports local economies but also minimizes the environmental impacts associated with transportation and storage. Furthermore, by promoting regenerative agricultural practices and enhancing consumer awareness about sustainable food choices, circular food systems contribute to the health of both the planet and its inhabitants.

However, transitioning to circular food systems is not without its challenges. Significant investments in infrastructure, technology, and education are required, alongside supportive policy frameworks and regulatory environments. The complexity of coordinating multiple actors across the supply chain and managing this complexity to ensure transparency and accountability presents additional hurdles. Yet, the opportunities inherent in circular food systems are immense. They foster innovation and collaboration across sectors, driving the development of sustainable technologies, business models, and partnerships. By diversifying food sources, reducing dependency on external inputs, and enhancing ecosystem health, circular systems promote resilience to environmental shocks and climate change, which is crucial for ensuring food security and livelihoods in the face of uncertainty.

The shift from linear to circular food systems is not merely a response to the challenges posed by conventional agricultural practices but also a substantial opportunity to redefine our relationship with food and the environment. This transformation presents several key opportunities that can lead to a more sustainable, resilient, and equitable global food system.

Innovation and Economic Growth

One of the most significant opportunities offered by circular food systems is the potential for innovation. This encompasses the development of new technologies and practices in agriculture, food processing, distribution, and waste management. For instance, advancements in precision agriculture can optimize resource use and reduce waste, while innovative food preservation techniques can extend shelf life and reduce spoilage. Moreover, the circular economy model encourages the development of new business models, such as platforms for sharing resources or services, which can stimulate economic growth and create new markets.

Environmental Sustainability

Circular food systems inherently aim to reduce waste and maximize the efficient use of resources, which directly contributes to environmental sustainability. By adopting practices such as regenerative agriculture, composting, and recycling, these systems can significantly lower greenhouse gas emissions, reduce water usage, and prevent soil degradation. Moreover, by focusing on local sourcing and reducing the reliance on long supply chains, circular food systems can also reduce the carbon footprint associated with food transportation and storage.

Resilience to Shocks

Another opportunity lies in the increased resilience of food systems to external shocks, such as climate change, economic fluctuations, and supply chain disruptions. Circular food systems, with their emphasis on diversity, local production, and reduced dependency on external inputs, are inherently more adaptable to changing conditions. This resilience is crucial for ensuring food security and sustaining livelihoods, especially in regions vulnerable to environmental and economic shocks.

Α plant growing between two hands

Health and Nutritional Benefits

Circular food systems also offer significant health and nutritional benefits. By prioritizing fresh, locally sourced foods and minimizing the processing and use of additives, these systems support healthier diets and lifestyles. The focus on food quality and nutrition can lead to a reduction in diet-related health issues such as obesity, diabetes, and cardiovascular diseases, contributing to overall public health and well-being.

Social Equity and Community Empowerment

Moreover, circular food systems provide an opportunity to address social inequities and empower communities. By involving local producers and consumers in the food system, these models can ensure more equitable access to resources, opportunities, and benefits. This includes supporting small-scale farmers, fostering direct producer-consumer relationships, and encouraging community-based initiatives like urban gardens and farmers‘ markets. Such approaches can strengthen social cohesion, promote food sovereignty, and contribute to the economic empowerment of marginalized groups.

Educational and Cultural Shifts

Finally, the transition to circular food systems necessitates and fosters significant educational and cultural shifts. Raising awareness about the impacts of food choices on the environment and health can empower consumers to make more sustainable decisions. This educational aspect extends to schools, communities, and businesses, promoting a broader cultural shift towards sustainability and respect for the natural world.

To facilitate this transition, a multifaceted approach is necessary. Innovations in sustainable agriculture, food processing, distribution, and waste management must be embraced, supported by policy reforms that incentivize circular practices and internalize the true costs of food production. Educating consumers about the environmental, social, and health impacts of their food choices can empower them to make more sustainable decisions, promoting awareness of local, seasonal, and organic foods. Moreover, engaging communities in the design and implementation of circular food systems can foster grassroots initiatives, promote local food sovereignty, and strengthen social cohesion.

In conclusion, the shift from linear to circular food systems represents a fundamental transformation towards a more sustainable future for food production and consumption. By reimagining how we grow, distribute, consume, and recycle our food, we can address the pressing challenges of environmental degradation, social inequity, and public health. This transition requires collective action, innovative policy solutions, and a shared commitment to sustainable development, offering a pathway to a more resilient, equitable, and sustainable global food system.

Glossary

  1. Agricultural Societies: Human communities relying on farming for sustenance and livelihoods.
  2. Circular Food Systems: Food systems designed to minimize waste and maximize resource efficiency through closed-loop production and recycling.
  3. Complex Adaptive Systems: Systems characterized by non-linear interactions and emergent properties, capable of self-organization and adaptation.
  4. Feedback Loops: Mechanisms where outputs of a system are returned as inputs, influencing future behavior.
  5. Food Supply Chain: The sequence of processes involved in producing, distributing, and consuming food products.
  6. Food Supply System: The interconnected network of activities involved in the production, processing, distribution, consumption, and disposal of food products.
  7. Ho.Re.Ca. (Hotel, Restaurant, and Catering): Refers to the hospitality industry, including hotels, restaurants, and catering establishments.
  8. Interconnectedness: The relationships and connections between different components of the food supply chain.
  9. Market Dynamics: Factors influencing supply and demand in the market, including prices, trends, and competition.
  10. Nonlinear Interactions: Interactions between components of a system that are not proportional to each other.
  11. Systemic Approach: An approach that considers the entire food supply chain as a complex, interconnected system.
  12. Value-Adding: Activities that enhance the value of a product, such as processing or packaging.

Literature

Article 2 – Ministerial Decision 12528/17.7.2018 – agrotourism activities. Lawspot. (2020, January 24). https://www.lawspot.gr/nomikes-plirofories/nomothesia/ya-12528-2018/arthro-2-ypoyrgiki-apofasi-12528-1772018-askisi

European Commission. (n.d.-a). Greece. Agriculture and rural development. https://agriculture.ec.europa.eu/cap-my-country/cap-strategic-plans/greece_en#:~:text=The%20Plan%20focuses%20on%20improving,sustainable%20development%20of%20rural%20areas.

European Commission. (n.d.-b). Legislative Framework. https://food.ec.europa.eu/horizontal-topics/farm-fork-strategy/legislative-framework_en

European Parliament. (2024). Legislative Framework for Sustainable Food Systems: Legislative train schedule. https://www.europarl.europa.eu/legislative-train/spotlight-JD%2023-24/file-sustainable-eu-food-system

Hueston, W., & McLeod, A. (2012). Overview of the global food system: Changes over time/space and lessons for future Food Safety. Improving Food Safety Through a One Health Approach: Workshop Summary. https://www.ncbi.nlm.nih.gov/books/NBK114491/

Klim. (2023). What does the new EU supply chain law mean for food companies?. LinkedIn. https://www.linkedin.com/pulse/what-does-new-eu-supply-chain-law-mean-food-companies-klimfoods/

LS Retail. (2023). Six ways supermarkets can reduce food waste. POS & ERP software. https://www.lsretail.com/resources/six-ways-supermarkets-can-reduce-food-waste

Luiselli, C., & Piñeiro, M. (2022). The Global Food System: Evolution and analysis. The Global Food System The global food system evolution and analysis Comments. https://www.teseopress.com/theglobalfoodsystem/chapter/chapter-i-the-global-food-system-evolution-and-analysis/

OECD. (n.d.). Understanding the global food system . https://www.oecd.org/agriculture/understanding-the-global-food-system/

Official Journal of the European Union. (2021). Regulation – 2021/2115 . EUR-Lex. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32021R2115

Stoica, D., Micu , A.-E., & Stoica , M. (2023). How to Manage HoReCa Food Waste by Using Digital Technologies? . “Ovidius” University Annals, Economic Sciences Series , XXIII(1 /2023).

Vizzotto, F., Testa, F., & Iraldo, F. (2021). Strategies to reduce food waste in the food services sector: A systematic review. International Journal of Hospitality Management, 95, 102933. https://doi.org/10.1016/j.ijhm.2021.102933

Willard, M. (2023). Sustainable Food Systems Law – EU Food Policy Coalition’s recommendations for a meaningful transition. Agricultural and Rural Convention. https://www.arc2020.eu/sustainable-food-systems-law-eu-food-policy-coalitions-recommendations-for-a-meaningful-transition/

Presentation

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