Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability

Detalhes bibliográficos
Autor(a) principal: Soria‐Lopez, Antón
Data de Publicação: 2022
Outros Autores: Garcia‐Perez, Pascual, Carpena, Maria, Garcia‐Oliveira, Paula, Otero, Paz, Fraga‐Corral, Maria, Cao, Hui, Prieto Lage, Miguel A., Simal‐Gandara, Jesus
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/29200
Resumo: Finding a food system to feed the growing worldwide population remains a challenge, especially in the current era, where natural resources are being dramatically depleted. From a historical point of view, the Green Revolution, together with biofortification and sustainable intensification, was established as a possible solution to counter hunger and malnutrition during the second half of the 20th century. As a solution, to overcome the limitations attributed to the Green Revolution, food supply chains were developed. The current food system, based on the long food supply chain (LFSC), is characterized by globalization, promoting several advantages for both producers and consumers. However, LFSC has been demonstrated to be unable to feed the global population and, furthermore, it generates negative ecological, environmental, logistical, and nutritional pressures. Thus, novel efficient food systems are required to respond to current environmental and consumers’ demands, as is the case of short food supply chain (SFSC). As a recently emerging food system, the evaluation of SFSC sustainability in terms of environmental, economic, and social assessment is yet to be determined. This review is focused on the evolution of food supply systems, starting from the Green Revolution to food supply chains, providing a significant perspective on sustainability.
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spelling Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainabilityFood systemLong food supply chainShort food supply chainSustainable assessmentFinding a food system to feed the growing worldwide population remains a challenge, especially in the current era, where natural resources are being dramatically depleted. From a historical point of view, the Green Revolution, together with biofortification and sustainable intensification, was established as a possible solution to counter hunger and malnutrition during the second half of the 20th century. As a solution, to overcome the limitations attributed to the Green Revolution, food supply chains were developed. The current food system, based on the long food supply chain (LFSC), is characterized by globalization, promoting several advantages for both producers and consumers. However, LFSC has been demonstrated to be unable to feed the global population and, furthermore, it generates negative ecological, environmental, logistical, and nutritional pressures. Thus, novel efficient food systems are required to respond to current environmental and consumers’ demands, as is the case of short food supply chain (SFSC). As a recently emerging food system, the evaluation of SFSC sustainability in terms of environmental, economic, and social assessment is yet to be determined. This review is focused on the evolution of food supply systems, starting from the Green Revolution to food supply chains, providing a significant perspective on sustainability.The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M. A. Prieto (RYC-2017-22891), the Juan de la Cierva Incorporación for Hui Cao (IJC2020-04605- 5-I) and the FPU grant for A. Soria-Lopez (FPU2020/06140); by Xunta de Galicia for supporting the program (EXCELENCIA-ED431F 2020/12) and by supporting the postdoctoral grant of M. Fraga- Corral (ED481B-2019-096) and the predoctoral grants of M. Carpena (ED481A 2021/313) and of P. Garcia-Oliveira (ED481A-2019/295); and by the European Union through the “NextGenerationEU” program supporting the “Margarita Salas” grant awarded to P. Garcia-Perez. The authors are grateful to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003), to the Bio Based Industries Joint Undertaking (JU) under grant agreement No. 888003 UP4HEALTH Project (H2020-BBI-JTI-2019) that supports the work of P. Otero and P. Garcia-Perez. The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (No. 696295).Wiley-BlackwellBiblioteca Digital do IPBSoria‐Lopez, AntónGarcia‐Perez, PascualCarpena, MariaGarcia‐Oliveira, PaulaOtero, PazFraga‐Corral, MariaCao, HuiPrieto Lage, Miguel A.Simal‐Gandara, Jesus2024-01-15T12:23:33Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/29200engSoria‐Lopez, Antón; Garcia‐Perez, Pascual; Carpena, Maria; Garcia‐Oliveira, Paula; Otero, Paz; Fraga‐Corral, Maria; Cao, Hui; Prieto Lage, Miguel A. (2023). Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability. Food Frontiers. eISSN 2643-8429. 4:1, p. 9-2010.1002/fft2.1732643-8429info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-17T01:22:28Zoai:bibliotecadigital.ipb.pt:10198/29200Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:44:51.396586Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability
title Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability
spellingShingle Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability
Soria‐Lopez, Antón
Food system
Long food supply chain
Short food supply chain
Sustainable assessment
title_short Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability
title_full Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability
title_fullStr Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability
title_full_unstemmed Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability
title_sort Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability
author Soria‐Lopez, Antón
author_facet Soria‐Lopez, Antón
Garcia‐Perez, Pascual
Carpena, Maria
Garcia‐Oliveira, Paula
Otero, Paz
Fraga‐Corral, Maria
Cao, Hui
Prieto Lage, Miguel A.
Simal‐Gandara, Jesus
author_role author
author2 Garcia‐Perez, Pascual
Carpena, Maria
Garcia‐Oliveira, Paula
Otero, Paz
Fraga‐Corral, Maria
Cao, Hui
Prieto Lage, Miguel A.
Simal‐Gandara, Jesus
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Soria‐Lopez, Antón
Garcia‐Perez, Pascual
Carpena, Maria
Garcia‐Oliveira, Paula
Otero, Paz
Fraga‐Corral, Maria
Cao, Hui
Prieto Lage, Miguel A.
Simal‐Gandara, Jesus
dc.subject.por.fl_str_mv Food system
Long food supply chain
Short food supply chain
Sustainable assessment
topic Food system
Long food supply chain
Short food supply chain
Sustainable assessment
description Finding a food system to feed the growing worldwide population remains a challenge, especially in the current era, where natural resources are being dramatically depleted. From a historical point of view, the Green Revolution, together with biofortification and sustainable intensification, was established as a possible solution to counter hunger and malnutrition during the second half of the 20th century. As a solution, to overcome the limitations attributed to the Green Revolution, food supply chains were developed. The current food system, based on the long food supply chain (LFSC), is characterized by globalization, promoting several advantages for both producers and consumers. However, LFSC has been demonstrated to be unable to feed the global population and, furthermore, it generates negative ecological, environmental, logistical, and nutritional pressures. Thus, novel efficient food systems are required to respond to current environmental and consumers’ demands, as is the case of short food supply chain (SFSC). As a recently emerging food system, the evaluation of SFSC sustainability in terms of environmental, economic, and social assessment is yet to be determined. This review is focused on the evolution of food supply systems, starting from the Green Revolution to food supply chains, providing a significant perspective on sustainability.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-01-01T00:00:00Z
2024-01-15T12:23:33Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/29200
url http://hdl.handle.net/10198/29200
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Soria‐Lopez, Antón; Garcia‐Perez, Pascual; Carpena, Maria; Garcia‐Oliveira, Paula; Otero, Paz; Fraga‐Corral, Maria; Cao, Hui; Prieto Lage, Miguel A. (2023). Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability. Food Frontiers. eISSN 2643-8429. 4:1, p. 9-20
10.1002/fft2.173
2643-8429
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dc.publisher.none.fl_str_mv Wiley-Blackwell
publisher.none.fl_str_mv Wiley-Blackwell
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