Introduction
Within the HLPE report on Nutrition and Food Systems there is a “need to understand the internal drivers of the evolution of food systems and the drivers of consumer’s choices and how both concepts play significant roles in the nutritional development of communities. Within the topics that the report should consider are:
- What are food systems?
- What are the internal and external drivers influencing the evolution of food systems?
- What are the determinants of the changes in consumption?
- What is in practice the range of actionable solutions from farm to fork that enable better nutritional outcomes of food systems?
- What action should different stakeholders, including governments, civil society and the private sector, take?
The report we are commenting on is based on the sustainable development Goal 2 – ending Hunger, achieving food security, improving nutrition, and promoting sustainable agriculture. The primary purpose of this document is to not only provide expertise and feedback to the HLPE steering committee, but to also answer the following questions:
- How have external and internal forces influenced the evolution of food systems?
- How communities determine/capture the heterogeneous (food) consumption patterns?
- How can food hubs be seen as a practical approach to address these patterns?
What is a Food System?
Food systems are traceable paths that aid in the transportation of food as it travels from farm to fork (About Local Food Systems, 2013). They include all connecting and transporting activities, such as the initial production of food, its processing, value- added practices, overall consumption patterns, and ultimate disposal (What is a Food System, n.d.). Stemming back farther than agricultural practices, the presence of food systems can be traced to prehistoric times in which human civilizations lived a more hunter-gatherer lifestyle (History of Food, n.d.). A lifestyle that suggests a relatively simple food system that reflected little to no need or concern for transportation costs, marketing techniques, environmental issues, etc. Since then, food systems have not only become more complex, but have also evolved to accommodate and serve the nutritional and dietary needs of global economies, their surrounding regions, and local communities as well.
Internal and External Drivers of the Evolution of Food Systems
The influences behind the evolution of food systems include many factors such as the socio-demographic characteristics of an area and the environmental issues that must be either combated or resolved. Socio-demographic characteristics include a combination of both demographic and sociological characteristics. For example, demographic characteristics consist of characteristics referring to the age, sex, educational levels and marital status of individuals while sociological characteristics are attributed to the more objective traits of an individual – membership in organizations, household status, interests, values, and social groups (Ask, 2016). Food systems are heavily influenced and altered by the socio-demographic characteristics of individuals residing in various regions and communities. Depending on the demographic characteristics of community and their particular interests, food systems may either be changed or modified. For instance, you may encounter a community where the individuals are younger and more inclined to purchasing locally grown foods, demonstrated by their avid involvement in local farming initiatives. Because of this community’s participation in the consumption of locally grown food, the current food system which may have consisted of consuming food from surrounding areas or regions will be simplified. By encouraging community members to not only grow their own food, but also showcase support of the existing farmers by purchasing their food, trading activities with surrounding areas are decreased, thus impacting and altering food systems.
Prior to the rise in the concern for the environment, food systems activities included basic production and transportation processes, such as the disposal of waste materials and the usage of various gas exhausting vehicles. Eliminating the wastes of farming animals of oftentimes had little to no regulation as their fecal matter was disposed of throughout or near local water supply and drainage systems. As a result, the health of residents of those communities were negatively impacted. To circumvent any further issues and thwart future environmental concerns, statues and limitations were enforced, thus modifying food systems.
The same has occurred with the usage of gas-exhausting vehicles. Extreme gas- exhausting vehicles affect local regions and surrounding communities as they transport commodities and food from one destination to another. Even though these vehicles are delivering much needed commodities to those communities who need them, they are bringing pollution and a plethora of respiratory problems as well. As local communities being to grown their own crops, food, and other commodities, they will begin to decrease their chances of health issues by experiencing cleaner air. Consequently, however, food systems will be affected and will changed for those areas and the surrounding areas in which transportation took place.
What are the determinants of the changes in consumption?
Besides tastes and preferences, there are many reasons why consumers make the decisions they make. From their incomes and expectations of the market to the prices of related goods and their own personal interests, consumers pride themselves on deciding what’s best for them as they make their purchasing decisions. Because of this diversity/heterogeneity of consumers in the choices they make, it is essential that economic development initiatives focus on ways in which enabling better nutritional outcomes of a diverse consumer base is actually achievable.
The expression “no size fits all” can be applied to all economic development efforts. Therefore, applying this phrase to addressing topics related to nutrition and food systems is appropriate as it manages to give the floor to communities as economic developers, city planners, and local health organizations determine their food consumption patterns.
Communities are typically groups of people “living in the same place having a particular characteristic in common” (Community, 2016). A few of the characteristics these constituents in their communities may have include their food consumption patterns; therefore, understanding how they consume, their current health statuses, risks and looming concerns, etc. is crucial. One manner in which more developed communities have been able to keep track of these characteristics labeled above includes investment in the establishment of regional hubs. Regional food hubs are “centrally located [facilities] with business management structures facilitating the aggregation, storage, processing, distribution, and/or marketing of locally/regionally produced food products” (Barham, 2010).
Regional food hubs focus on producing products locally. The mechanism of a regional food hub is to manage the activity of aggregation, marketing, and distribution from local producers to strengthen their ability to satisfy wholesale and retail of food products. Food hubs have been developed internationally and they are organized by state, county, and city governments; and another institution such as nonprofit organizations and food advocates.
Food hubs have a strategy to connect producers to consumers, when local farmers face challenges to market and distribute their production, the food hub provides a toll mechanism that organizes to find a new market and services for the farmers to enter into the larger markets (Wallace Center, 2014). Regional food hubs have a significant effect on the communities in economic, social and environment sector.
Economically, there is strong evidence that the growth of local food has a positive impact to the local economy, food hubs play important factors for sales performance and helping to preserve and create new jobs in the agricultural food sectors. They are also important in promoting a thriving local economy. Socially, food hubs provide healthy food production, offer business training, and supporting the new and existing project for producer. Environmentally, food hubs support the sustainability of local and regional production, reduce energy use and waste, and reduced pollution. (Aguilar 2015).
Regional Food Hubs is one of many practical approaches to address the “no size fits all” condition of nutrition and food systems in the sense that they collectively capture the food consumption patterns considering the capacities of local producers and local government initiatives.
Conclusion
The primary purpose of this document is to address the matters of food systems evolving, diverse consumption patterns within communities, and how to assess and keep track of the changing consumption patterns in these communities by establishing regional food hubs that will ultimately better the nutritional outcomes of these communities. Given these comments and suggestions, different stakeholders, government legislators, and the members of civil society can take actions by either investing substantial amounts of capital into the emergence of regional food hubs, enforce certain laws and legislative commitments advocating the implementation of regional food hubs alongside local community members teaming together to actively participate in the cultivation of the foods that are healthiest to consume. Collectively and with these efforts, food systems will be altered but for the betterment of communities locally, regionally, and globally, thus promoting Goal 2 of the Sustainable Development Goals.
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Jazmine Brantley