This article was originally published by University of Cambridge.
Agriculture and food production lie at the heart of Europe’s culture, society and economy and, for centuries, have helped shape its communities, its landscapes, and, critically, its relationship with the natural environment.
Yet this proud tradition is in desperate need of change in the face of major social and environmental challenges, not least the climate crisis. Addressing these and transitioning towards a sustainable food system has become a matter of utmost urgency.
Achieving this transition is a complex undertaking involving stakeholders from all stages of the food value chain. Yet, solutions to transform production processes, encourage sustainable consumption patterns and reduce food waste do exist.
This briefing explores how to increase the sustainability of the food system, particularly in regard to environmental issues and climate change. It looks at measures across the value chain, illustrated with best practices from the private sector, and explores how EU policies, such as the Farm to Fork Strategy, could contribute to a successful the transition towards a sustainable food system at EU and global level.
Key recommendations:
The Farm to Fork Strategy should align with the Europe’s wider sustainability goals. This includes the SDGs, EU’s Biodiversity Strategy’s 2030 targets to halt and reverse nature loss, and the EU’s greenhouse gas (GHG) emissions reduction target of at least 55 per cent by 2030 and objective of climate neutrality by 2050
The future Common Agricultural Policy should support higher environmental and climate ambition, and provide the right financial incentives, in alignment with the EU Green Deal. Financial incentives tied to specific environmental outcomes and well-funded ‘eco-schemes’, alongside technical and training support, would enable farmers and agrifood to transition towards more sustainable practices and business models.
Research and innovation programmes should accelerate the transition towards greater sustainability. Well-resourced, multi-stakeholder initiatives can drive innovative solutions, disseminate best practices, stimulate further private investments and upscale applied research.
Sustainable consumption should be encouraged and markets created for sustainable food and products. Criteria for sustainable food procurement, the harmonisation of labelling schemes and the integration of elements such as the sustainable management of natural resources and climate, health and social impacts in a common definition of sustainable consumption will increase confidence in and understanding of this concept. Transparent and accountable business commitments, and tax incentives from Member States would help facilitate uptake.
The sustainable food dimension of external policies, including trade and international co-operation, should be strengthened and aligned with sustainability goals. By aligning future trade agreements with the Green Deal and the Farm to Fork and Biodiversity strategies, as well as the SDGs more broadly, the EU can avoid moving unsustainable production outside its borders and create sustainable, fair and inclusive supply chains. Global business can help ensure their supply chains are sustainable, while upcoming international conferences including the UN Conference on Biodiversity (COP15) and the UN Climate Summit (COP26) should be used as opportunities for the EU to push for and steer accelerated action for the global transition towards sustainable food systems.