Food systems transformation: what is the role of pulses in the sustainability challenge?
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http://www.fao.org/globalsoilpartnership/en/ This presentation was presentaed during the seminar Soils & Pulses: symbiosis for life that took place at FAO HQ on 19 Apr 2016. it was made by Massimo Iannetta & Milena Stefanova and it presents the Food systems transformation.
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Food systems transformation: what is the role of pulses in the sustainability challenge?
- 1. Milena Stefanova and Massimo Iannetta ENEA Department for Sustainability Head of «Biotechnologies and Agroindustry» Division Food systems transformation: what is the role ofFood systems transformation: what is the role of pulses in the sustainability challenge?pulses in the sustainability challenge? New variety of sweet blue lupine, called "Polo", autumn- winter sowing, resistant to water stress and to the most important diseases, high protein content to be used for the production of feed and forage (Chiaretti D&E, Stamigna C., Iannetta M., 2014). Lupino, varietà “Polo” Soils and pulses: symbiosis for lifeSoils and pulses: symbiosis for life A contribution to the 2030 AgendaA contribution to the 2030 Agenda
- 2. Sustainable food systems dimensionsSustainable food systems dimensions Source: Padilla et.al., Sustainable diets and biodiversity, FAO & Bioversity int., 2010
- 3. Life Cycle Assessment (LCA)Life Cycle Assessment (LCA) LCA allows to:LCA allows to: optimize the environmental impact of a product, process or activity along its whole life cycle, from production of the raw material and ingredients to transformation, distribution, consumption and disposal of the residuals, including all movements.
- 4. Sustainable Food Systems perspectivesSustainable Food Systems perspectives • Efficiency perspectiveEfficiency perspective: optimisation of supply side of food system by adoption of new technologies • Demand restraint perspectiveDemand restraint perspective: volunteer changes in consumption • System transformation perspectiveSystem transformation perspective: change in relationships between food system stakeholders (nature and social responsability). • Sustainable food systemsSustainable food systems: need to include options under all perspectives
- 5. Linking LCA conceptual model to perspectives:Linking LCA conceptual model to perspectives: does it work for system-transformation?does it work for system-transformation?
- 6. Sustainable Food systems metricsSustainable Food systems metrics Poverty, Women •Socio-cultural wellbeing Food •Food affordability and availability •Food nutrient adequacy •Ecosystem stability Health •Food nutrient adequacy •Food safety •Food affordability and availability Water, Energy, Climate, Ecosystems •Ecosystem stability •Waste and loss reduction Economy, Infrastructure •ResilienceSource: Gustafson et al., Sustainability, 2016
- 7. What is the role of pulses in the sustainabilityWhat is the role of pulses in the sustainability challenge of SDGs?challenge of SDGs? Goal 2.Goal 2. End hunger, achieve food security and improved nutrition and promote sustainable agriculture Goal 15.Goal 15. Protect, restore and promote sustainable use of terrestrial ecosystems, sustainably manage forests, combat desertification, and halt and reverse land degradation and halt biodiversity loss Pulses Good practices and Policy solutionsPulses Good practices and Policy solutions have to be implemented taking into account, all together: Sustainable Food SystemsSustainable Food Systems DimensionsDimensions PerspectivesPerspectives MetricsMetrics A multi-level approach that considers all theseA multi-level approach that considers all these aspects for a sustainable food system transition.aspects for a sustainable food system transition.
- 8. Solutions ?Solutions ? Conceptual ModelConceptual Model: Must help solve undernutrition, not worsening over nutrition. Food systems must maintain ecosystem services. InputInput OutputOutput Good Practices and Policy Solutions (to fill gaps)Good Practices and Policy Solutions (to fill gaps): Research to improve productivity of vegetables, pulses and fruits Programs to promote the use of underutilized crops Programs to enable the use of traditional knowledge systems, diverse production systems and crop varieties Development of indicators and tools able to evaluate the impacts of pulses food systems Policy solutions for different contest (international, regional, local)
- 9. Mediterranean Diet case studyMediterranean Diet case study
- 10. Final considerationsFinal considerations Thanks for the attention Massimo Iannetta Sito WEB: www.enea.it E-mail: massimo.iannetta@enea.it The challengechallenge is how to make explicit our assumptions, which should be debated in the public domain and not implicitlypublic domain and not implicitly assumed in scientific assessmentsassumed in scientific assessments. Therefore it is important to gain sufficiently deep understanding of any impact measurement procedure or modelling tool in order to evaluate which are underlying assumptions andassumptions and conditions for its applicationconditions for its application, before applying it in public policypublic policy domaindomain.
Notes de l'éditeur
- The Mediterranean diet constitutes a set of skills, knowledge, practices and traditions ranging from the landscape to the table, including the crops, harvesting, fishing, conservation, processing, preparation and, particularly, consumption of food. The Mediterranean diet is characterized by a nutritional model that has remained constant over time and space, consisting mainly of olive oil, cereals, fresh or dried fruit and vegetables, a moderate amount of fish, dairy and meat, and many condiments and spices, all accompanied by wine or infusions, always respecting beliefs of each community. However, the Mediterranean diet (from the Greek diaita, or way of life) encompasses more than just food. It promotes social interaction, since communal meals are the cornerstone of social customs and festive events. (UNESCO, 2010). The general term “Mediterranean diet” implies a common dietary pattern in Mediterranean countries, however, there are differences in the dietary patterns of the Mediterranean populations (Keys, 1970; Kromhout et al, 1989; Trichopoulou and Lagiou, 1997). The Mediterranean diet is characterized by its links to the various food cultures and traditions of the different countries of the Mediterranean area. Mediterranean diets are far from homogeneous; they involve a wealth of typical products and are extremely varied. This “dietary polymorphism” partially reflects religious and cultural differences (Manios et al., 2006). The most important factors that contributed to this huge diversity of foods and diets in the Mediterranean are: extremely varied geographical and ecological environments; succession of different dominant peoples (Greeks, Carthaginians, Romans, Arabs, Byzantines, Ottomans, Spanish, Portuguese, etc.) that introduced and/or diffused different crops and foods.
- Poverty: the indicators in the article are not considering development of subsistance systems based on pulses, which can help develop marginal areas where poor rural population has been outplaced by industrial cropping systems. E.g. Soya cultivation in America, poor farmers in India. This indicator system is problematic from system-transformation perspective. It is not oriented toward resource poor farmers.