Envisioning the future of European food systems: approaches and research priorities after COVID-19
Résumé
The COVID-19 pandemic unveiled the fragility of food sovereignty in cities and confirmed the close connection urban dwellers have with food. Although the pandemic was not responsible for a systemic failure, it suggested how citizens would accept and support a transition towards more localised food production . As this attitudinal shift is aligned with the sustainability literature, this work aims to explore tools and actions needed for a policy framework transformation that recognises the multiple benefits of food systems, while considering local needs and circumstances. This perspective paper reviews production and consumption trends and systematizes several impacts emerged across European food systems in response to the first wave of pandemic, with the final aim of identifying challenges and future strategies for research and innovation towards resilient and sustainable city/region food systems. The proposal does not support a return to traditional small-scale economies that might not cope with the growing global population. It instead stands to reconstruct and upscale such connections using a “think globally act locally” mind-set, engaging local communities, and making existing and future citizen-led food system initiatives more sustainable. The work outlines a set of recommendations for policy-makers: support innovative localized food production, training and use of information and communication technology for food production and distribution; promote cross-pollination among city/region food systems; empower schools as agents of change in food provision and education; support the development of assessment methodologies and the application of policy tools to ensure that the different sustainability dimensions of the food chain are considered.
Fichier principal
VittuariEtAl_Covid19PositionPaperfsufs-05-642787.pdf (809.25 Ko)
Télécharger le fichier
Origine : Fichiers éditeurs autorisés sur une archive ouverte
