44
each step, much like the factory model for industrial goods. To some degree, price
entrains attributes of cost, perceived value, quality, and regulatory compliance,
along with the timing of delivery. Thus, many food system models, especially those
in the global north, address the system from an economic perspective using econometric models that use statistics and economic data to understand human system
behavior.
However, alternative metrics for food systems emphasize non-economic factors
such as environmental and social concerns or food quality. Examples include: “local
food” systems which seek to minimize transportation and develop food community;
organic food systems which seek to minimize synthetic chemical inputs; approaches
which emphasize the nutritional qualities of the food; “fair trade” systems which
seek to maximize compensation to farmers in poor or disadvantaged regions of the
world; “slavery-free” systems which seek to ensure humane and equitable relations
of production; farm animal welfare systems that seek to ensure the humane treatment of farm animals; and “footprint” or “life cycle” metrics that measure environmental impacts.
One notable challenge to the study of food systems is that they are often profoundly integrated into both particular aspects of local and regional and national
geography, such as land availability and climate, as well as culture which strongly
influence what foodstuffs can be produced and in what ways, what foodstuffs can be
marketed profitably, and what types of foods are desired locally and regionally and
globally (e.g., vegetables versus meats).
The emergence of affordable long-distance transportation and storage of foodstuffs aided by refrigeration has reduced the “distance from production” issue to
some degree, allowing ever more urbanized consumers to become ever more separated from food production which can occur in different parts of the world, even as
they enjoy the increased convenience and diversity and year-round availability of
food options in their stores and restaurants and food service institutions. The same
trend raises issues of equity as people local to production can lose (1) control over,
and access to, traditional food supplies, and (2) market share as they increasingly
have to compete with producers in different societies around the world. In some cities, urban agriculture and innovative programs integrating FEW elements at the city
scale have been used as strategies to address the disconnect between low-income
communities and local food access (see Sect. 18.5 for illustrative case studies in
cities). Further, as food production is concentrated in fewer areas, there is increased
vulnerability to problems impacting those areas such as climate change.
As societies develop, cultural attitudes toward food also change. Perhaps the
most notable change is the growing desire for protein, especially meat protein, in
societies emerging from relative poverty and transitioning to relative prosperity.
Because meat protein is produced one step higher on the value chain and food web
than vegetable protein, its costs, and environmental impacts tend to be an order of
magnitude higher.
The effect of development on food systems is often treated in a straightforward
three-phase evolution from traditional to intermediate to modern.
P. Saundry and B. L. Ruddell
each step, much like the factory model for industrial goods. To some degree, price
entrains attributes of cost, perceived value, quality, and regulatory compliance,
along with the timing of delivery. Thus, many food system models, especially those
in the global north, address the system from an economic perspective using econometric models that use statistics and economic data to understand human system
behavior.
However, alternative metrics for food systems emphasize non-economic factors
such as environmental and social concerns or food quality. Examples include: “local
food” systems which seek to minimize transportation and develop food community;
organic food systems which seek to minimize synthetic chemical inputs; approaches
which emphasize the nutritional qualities of the food; “fair trade” systems which
seek to maximize compensation to farmers in poor or disadvantaged regions of the
world; “slavery-free” systems which seek to ensure humane and equitable relations
of production; farm animal welfare systems that seek to ensure the humane treatment of farm animals; and “footprint” or “life cycle” metrics that measure environmental impacts.
One notable challenge to the study of food systems is that they are often profoundly integrated into both particular aspects of local and regional and national
geography, such as land availability and climate, as well as culture which strongly
influence what foodstuffs can be produced and in what ways, what foodstuffs can be
marketed profitably, and what types of foods are desired locally and regionally and
globally (e.g., vegetables versus meats).
The emergence of affordable long-distance transportation and storage of foodstuffs aided by refrigeration has reduced the “distance from production” issue to
some degree, allowing ever more urbanized consumers to become ever more separated from food production which can occur in different parts of the world, even as
they enjoy the increased convenience and diversity and year-round availability of
food options in their stores and restaurants and food service institutions. The same
trend raises issues of equity as people local to production can lose (1) control over,
and access to, traditional food supplies, and (2) market share as they increasingly
have to compete with producers in different societies around the world. In some cities, urban agriculture and innovative programs integrating FEW elements at the city
scale have been used as strategies to address the disconnect between low-income
communities and local food access (see Sect. 18.5 for illustrative case studies in
cities). Further, as food production is concentrated in fewer areas, there is increased
vulnerability to problems impacting those areas such as climate change.
As societies develop, cultural attitudes toward food also change. Perhaps the
most notable change is the growing desire for protein, especially meat protein, in
societies emerging from relative poverty and transitioning to relative prosperity.
Because meat protein is produced one step higher on the value chain and food web
than vegetable protein, its costs, and environmental impacts tend to be an order of
magnitude higher.
The effect of development on food systems is often treated in a straightforward
three-phase evolution from traditional to intermediate to modern.
P. Saundry and B. L. Ruddell