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Advisor(s)
Abstract(s)
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.
Description
Keywords
Food system Long food supply chain Short food supply chain Sustainable assessment
Pedagogical Context
Citation
Soria‐Lopez, Anton; Garcia‐Perez, Pascual; Carpena, Maria; Garciá‐Oliveira, Paula; Otero, Paz; Fraga-Corral, Maria; Cao, Hui; Prieto Lage, Miguel A.; Simal‐Gandara, Jesus (2023). Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability. Food Frontiers. ISSN 2643-8429. 4:1, p. 9-20
Publisher
John Wiley and Sons