View
3
Download
0
Category
Preview:
Citation preview
Making Sustainable Food Security Happen
Lustrum Frederike Praasterink
UNESCO-IHE Conference 12 March 2015
o 10 BSc courses in Den Bosch and Venlo • Environmental Sciences • Horticulture / Agriculture (English) • Urban and rural development • Agribusiness & Management • Animal Sciences • Food Technology • Food Design & Innovation • Landscape Design • Applied Biology • International Food & Agribusiness (English) • Geo media & Design
o 2.800 students; 460 employees o Growth ~15% /yr over past 5 yrs o Entrepreneurial with strong connection
with private sector
HAS University of Applied Sciences Agriculture, Food, Living environment
What’s ‘on the menu’ in this talk?
• Short intro agri-food sector the Netherlands • Global developments in agri food sector related to food security • Innovations and examples • Take home message ;)
Photos: Hungry Planet
Welcome to the Netherlands
Welcome to the Netherlands
‘Green’ eductional system with vocational, applied and scientific level courses and research
Agri & Food sector vital to the Dutch economy
• Agri&Food is the largest economic sector of Netherlands (10%) • Total added value €48 billion: €29 directly by agricultural production,
processing industry and suppliers; €19 in distribution, retail and horeca • World top of food companies: 12 out of 40 largest companies have a
basis (HQ) or R&D activities in the Netherlands
Netherlands second exporter of agro and food products worldwide
Food security…... Too much (1,5 bln) and too little (~1 bln)
Food & Nutrition Security: “when all people at all times have physical, economical, social access to sufficient, healthy and nutritious food”
Food waste & losses
Scarce raw materials Not just land and water, also phosphate and > 17 earth metals become scarce. (e.g. scandium, neodymium, dysprosium, gadolinium, lanthanum)
Expected growth > 1000% for smartphones, electric cars, solar panels, … -> geopolitical tension & volatile prices -> need for alternatives and re-use existing -> commodity productivity becomes major issue
In the next 40 years we need to produce more food than the last 6,000 years combined
Source: NewForesight 2014
In a much more sustainable way…. Source: NewForesight 2014
How?
INPUTS
eg, agrichemicals, pharmaceuticals, equipment
PRIMARY PRODUCTION
farming, fishing, horticulture
PROCESSING & MANUFACTURE
DISTRIBUTION & LOGISTICS
eg, national/international, import/export
RETAIL
eg, supermarkets, shops
CATERING
restaurants, public sector
DOMESTIC FOOD PREPARATION
International Organizations Policy guidelines, advice, etc
Regional bodies Regulations, law,
subsidies, etc
National governments Laws, regulations,
subsidies, etc
Socio-cultural influences, eg
religion, gender, family
Consciousness industries, eg
advertising, media
Health, hygiene controls
Environmental ‘givens’ eg
climate, water, land, biodiversity
Civil society organisations
Social policies
Human labour, skills & education
Research, development, engineering &
technology
The food system, its external influences and outcomes (Source: Tim Lang)
Local governments Laws, regulations,
subsidies, etc
Social impact Waste & biological outflow eg pollutants
Energy & material outflow
Economic drivers eg
price, profits
Health / ill-health cultural impact
Finance capital
CONTEXT
SHAPING FORCES
INSTITUTIONS
OUTCOMES
Food Security
Two basic strategies for productivity
actual yield
increase potential
yield
decrease yield gap
potential yield
potential yield
actual yield
yiel
d ga
p gap
Increasing nutrient content and bioavailability
Food-based approaches
Pharmanutrient approach
Selection of foods with high effective nutrient supply (dietary diversification)
Fortification/ modification
Post-harvest fortification
(food fortification)
Biofortification by breeding and genetic
engineering
Biofortification by soil/foliage
fertilization
Increasing nutrient content
Increasing nutrient content and
bioavailability
Increasing nutrient content
Post-harvest modification (e.g. cooking)
Potential methods for increasing effective nutrient supply
Increasing bioavailability
Increasing food production
and availability
Increasing nutrient content and bioavailability
© CE West 2003
Food intervention strategy for micronutrient deficiency reduction (personalized food)
Flying Food project Kenya, Uganda
• Availability of nutritious food for at least 1,000,000 BoP people in Kenya and Uganda • Alleviation of hunger and improvement in health • Acceleration of local entrepreneurship • Employment and income generation for 4,000 farmers and co-workers of minimal 2
processing centres • Less environmental load compared to other protein/meat production, less waste,
energy, greenhouse gas and space
Waste = Food (biobased / circular economy)
Clever use of existing horizontal surface
Or vertical surface….
Vertical farming
More crop per drop
Applied research and education
Capacity building is crucial Technical / capacity / institutional
Farmer Field School ->cooperation between farmers
And international cooperation
The right to food
Women central in development programmes! And food, water and energy!
For they are the key to food security…. ;) And the ‘North’ can learn a lot from system approaches, integral thinking and broader values of the ‘South’ (21st century skills!!)
Conclusions….
• Value farmers for they provide your food! • Sustainable development is not just about practical problems and technological,
economical or political solutions. It requires a deeper understanding of the interactions between people and with nature.
• Sustainability / CSR is a precursor for a transition of our production systems based on new principles (circular economy; health as a starting point; business based on shared value; ecosystem-based economy;…)
• We have seriously neglected our capability to think in an integral way; Western education does not help
As a (future) leader determine your position in global challenges such as food production and use your circle of influence to create an inspiring vision and collective action.
YOU can make a difference!
Recommended