The Food Systems Approach: Sustainable Solutions for a Sufficient Supply of Healthy Food

Malnutrition is a central theme in food systems thinking. In total 2 billion people suffer from a shortage of micronutrients. This occurs mainly, although not exclusively, in the least developed countries. Contributing to a more varied diet with the right micronutrients is a major challenge for the food system of the future. 

Hunger and malnutrition are manifested at the level of the consumer and are determined among other things by income, prices, and access to food. An important external factor in the consumption pattern is the food environment, i.e. the physical and social environment that affects what people eat. This plays a particularly significant role in urban areas. 'Environmental factors' refers to the extent to which consumption is 'driven' by advertising or the information provided via labels or quality seals, as well as the physical organization of the environment, such as the proximity of fast food restaurants. Aspects such as knowledge, time, purchasing power, and personal preferences for certain foods can also influence consumer choices. 

Influencing these external factors can play a key role in combating malnutrition. A good example of policy that targets the food environment are the 'food for education' programmes, which increase the availability of healthy, diverse food in schools, thereby contributing to an improved micronutrient status among growing children. Other programmes strengthen the position of women, both in food production and in terms of their role as consumers and carers for their families. ReSAKKS gives a range of examples of how women's empowerment can help reduce malnutrition. Figure 7 presents some of these examples by indicating where the interventions are made in the food system and which socio-economic and environmental factors can be involved as drivers. 

Figure 7 Food systems thinking around healthy food 

The food system serves first and foremost to produce healthy food. The Global Panel emphasises the importance of policy aimed at improving food safety and quality, and suggests a series of measures that actors in all segments of the food system can deploy in order to produce healthier foods (including fruit, vegetables, legumes, poultry) in greater quantities. Policy can also focus on encouraging diversity of agricultural production or the biofortification of staple crops; the former will mainly target farmers and the latter mainly the processing industry. In both cases chains need to be organised efficiently so that more nutritious products can be offered to consumers at affordable prices. The public role could involve contributing to a sound infrastructure for the production, storage, and transport of nutritious food. Policy could also target information for consumers (e.g. drawing up dietary guidelines or imposing requirements on product labelling and advertising) to encourage them to eat healthier foods. Imposing a tax on fatty and/or sweet products is a further incentive for change.