Page 45 - STRATEGY FOR SUSTAINABLE AGRICULTUR AND RURAL DEVELOPMENT IN THE PERIOD 2021-2030 AND VISION TO 2050

Sustainable Food System (SFS)
A sustainable food system (SFS) is a food system that delivers food security and
nutrition for all in such a way that the economic, social and environmental bases to
generate food security and nutrition for future generations are not compromised (FAO,
2018) . This means that:
11
• It is profitable throughout (economic sustainability);
• It has broad-based benefits for society (social sustainability); and
• It has a positive or neutral impact on the natural environment (environmental
sustainability).
Sustainable food systems, as engines of growth, create value-added that has five
components:
i. Salaries to workers;
ii. A return on assets (profits) to entrepreneurs and asset owners;
iii. Tax revenues to the government;
iv. Benefits to consumers; and;
v. Impacts on the socio-cultural and natural environment.
A sustainable food system lies at the heart of the United Nations’ Sustainable
Development Goals (SDGs). Adopted in 2015, the SDGs call for major transformations
in agriculture and food systems in order to end hunger, achieve food security and
improve nutrition by 2030.

Transparent food system
A system with a transparent operation in terms of information and management,
which ensures product traceability to support the availability and continuity of
information throughout the supply chain, and transparency in governance through
the implementation of decisions following rules and regulations. It also means that
the data is widely available, transparent and easily accessible to everyone.

Responsible food system
A food system that considers the impact on the environment and people, especially
the disadvantaged and vulnerable groups. In particular, the critical focus is on
developing sustainable consumption and production. Firstly, producing more and better
but using less raw materials, economic growth but not environmental degradation,
and increasing resource use efficiency to ensure resources for the next generations.
Secondly, encouraging consumption of products that both meet market demand
and provides a better quality of life while reducing the use of natural resources and
hazardous materials as well as emission and pollutants over the product’s life cycle so
as not to adversely affect the needs of future generations, thereby making a significant
contribution to poverty reduction and the transition to green and low-carbon economies.

11 FAO, 2018. Sustainable food systems Concept and framework

Guidelines for the Strategy for sustainable agriculture and rural development 45
in the period 2021-2030, and vision to 2050