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Food systems at risk. New trends and challenges

Dury S. (ed.), Bendjebbar P. (ed.), Hainzelin E. (ed.), Giordano T. (ed.), Bricas N. (ed.). 2019. Rome : FAO; CIRAD-European Commission, 132 p..

The way food systems have evolved over past decades means that they now face major risks, which in turn threaten the future of food systems themselves. Food systems have seriously contributed to climate change, environmental destruction, overexploitation of natural resources and pollution of air, water and soils. Despite the global average improvement in calorie production and major development of the food and agricultural product markets, huge inequalities in food access and repartition of the added value have emerged, leading to new serious nutritional and social problems. Based on a review of the most recent scientific knowledge, this report paints a gloomy picture with an emphasis on Low-Income and Lower Middle-Income countries where the population faces greater challenges than elsewhere. Different threats are adding up and there are few options to adapt or mitigate these combinations of risks. This is a call for all those - businesses, policy makers, consumers, funding agencies - who are engaged in food systems transformations to bear in mind their systemic aspects and their multiple outcomes and risks in order to be able to fashion more sustainable and equitable food systems.

Mots-clés : gestion des risques liés aux catastrophes; biodiversité; consommation alimentaire; sécurité alimentaire; changement climatique; monde

Thématique : Nutrition humaine : considérations générales; Economie et politique du développement; Météorologie et climatologie; Sociologie rurale et sécurité sociale

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