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

2023Journal article Open access
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dc.contributor.authorSoria‐Lopez, Anton
dc.contributor.authorGarcia‐Perez, Pascual
dc.contributor.authorCarpena, Maria
dc.contributor.authorGarciá‐Oliveira, Paula
dc.contributor.authorOtero, Paz
dc.contributor.authorFraga-Corral, Maria
dc.contributor.authorCao, Hui
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorSimal‐Gandara, Jesus
dc.date.accessioned2024-02-07T14:49:17Z
dc.date.available2024-02-07T14:49:17Z
dc.date.issued2023
dc.description.abstractFinding 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.pt_PT
dc.description.sponsorshipMICINN , Grant/Award Numbers: RYC-2017-22891, IJC2020-046055-I, FPU2020/06140; European Union , Grant/Award Numbers: MargaritaSalas, 696295, 888003; Xunta de Galicia, Grant/Award Numbers: EXCELENCIA-ED431F2020/12, ED481B-2019-096, ED481A2021/313, ED481A-2019/295; CYTED, Grant/Award Numbers: AQUA-CIBUS, P317RT0003pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSoria‐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. 9-20pt_PT
dc.identifier.doi10.1002/fft2.173pt_PT
dc.identifier.issn2643-8429
dc.identifier.urihttp://hdl.handle.net/10198/29431
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherJohn Wiley and Sonspt_PT
dc.relationERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
dc.relationSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFood systempt_PT
dc.subjectLong food supply chainpt_PT
dc.subjectShort food supply chainpt_PT
dc.subjectSustainable assessmentpt_PT
dc.titleChallenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainabilitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
oaire.awardTitleSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/696295/EU
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/888003/EU
oaire.citation.endPage20pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage9pt_PT
oaire.citation.titleFood Frontierspt_PT
oaire.citation.volume4pt_PT
oaire.fundingStreamH2020
oaire.fundingStreamH2020
person.familyNameFraga-Corral
person.familyNamePrieto Lage
person.givenNameMaria
person.givenNameMiguel A.
person.identifier1054547
person.identifier107688
person.identifier.ciencia-id1616-98AD-4546
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0002-5663-9239
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-7335-2017
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id56346469200
person.identifier.scopus-author-id35937495700
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
project.funder.nameEuropean Commission
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication446f0a90-be7c-4111-9949-42475fda0e6a
relation.isAuthorOfPublication13260615-fd28-4b8b-9dd4-8a8466007579
relation.isAuthorOfPublication.latestForDiscovery13260615-fd28-4b8b-9dd4-8a8466007579
relation.isProjectOfPublication160ee2e3-b63a-4185-ac5d-5deb7281fef2
relation.isProjectOfPublication9980c0d6-0317-49a0-a44d-b8aedf2294a5
relation.isProjectOfPublication.latestForDiscovery160ee2e3-b63a-4185-ac5d-5deb7281fef2

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