Department of Management

A sustainable food system for the European Union

Research output: Book/anthology/dissertation/reportBookResearchpeer-review

Standard

A sustainable food system for the European Union. / Jackson, Peter; Candel, Jeroen; Davies, Anna; de Vries, Hugo; Derani, Cristiane; Dragović-Uzelac, Verica; Hoel, Alf Håkon; Holm, Lotte; Morone, Piergiuseppe; Penker, Marianne; Rivera-Ferre, Marta Guadalupe; Śpiewak, Ruta; Termeer, Katrien; Thøgersen, John; Mathijs, Erik.

Berlin : SAPEA, Science Advice for Policy by European Academies, 2020. 219 p. (Evidence Review Report; No. 7).

Research output: Book/anthology/dissertation/reportBookResearchpeer-review

Harvard

Jackson, P, Candel, J, Davies, A, de Vries, H, Derani, C, Dragović-Uzelac, V, Hoel, AH, Holm, L, Morone, P, Penker, M, Rivera-Ferre, MG, Śpiewak, R, Termeer, K, Thøgersen, J & Mathijs, E 2020, A sustainable food system for the European Union. Evidence Review Report, no. 7, SAPEA, Science Advice for Policy by European Academies, Berlin. https://doi.org/10.26356/sustainablefood

APA

Jackson, P., Candel, J., Davies, A., de Vries, H., Derani, C., Dragović-Uzelac, V., Hoel, A. H., Holm, L., Morone, P., Penker, M., Rivera-Ferre, M. G., Śpiewak, R., Termeer, K., Thøgersen, J., & Mathijs, E. (2020). A sustainable food system for the European Union. SAPEA, Science Advice for Policy by European Academies. Evidence Review Report No. 7 https://doi.org/10.26356/sustainablefood

CBE

Jackson P, Candel J, Davies A, de Vries H, Derani C, Dragović-Uzelac V, Hoel AH, Holm L, Morone P, Penker M, Rivera-Ferre MG, Śpiewak R, Termeer K, Thøgersen J, Mathijs E 2020. A sustainable food system for the European Union. Berlin: SAPEA, Science Advice for Policy by European Academies. 219 p. (Evidence Review Report; No. 7). https://doi.org/10.26356/sustainablefood

MLA

Jackson, Peter et al. A sustainable food system for the European Union Berlin: SAPEA, Science Advice for Policy by European Academies. 2020. (Evidence Review Report; Journal number 7). https://doi.org/10.26356/sustainablefood

Vancouver

Jackson P, Candel J, Davies A, de Vries H, Derani C, Dragović-Uzelac V et al. A sustainable food system for the European Union. Berlin: SAPEA, Science Advice for Policy by European Academies, 2020. 219 p. (Evidence Review Report; No. 7). https://doi.org/10.26356/sustainablefood

Author

Jackson, Peter ; Candel, Jeroen ; Davies, Anna ; de Vries, Hugo ; Derani, Cristiane ; Dragović-Uzelac, Verica ; Hoel, Alf Håkon ; Holm, Lotte ; Morone, Piergiuseppe ; Penker, Marianne ; Rivera-Ferre, Marta Guadalupe ; Śpiewak, Ruta ; Termeer, Katrien ; Thøgersen, John ; Mathijs, Erik. / A sustainable food system for the European Union. Berlin : SAPEA, Science Advice for Policy by European Academies, 2020. 219 p. (Evidence Review Report; No. 7).

Bibtex

@book{48e95ce82d4a4a31910165ced5ffe3a9,
title = "A sustainable food system for the European Union",
abstract = "The EU food system faces a number of fundamental challenges that require system-wide change. Environmental, health and socio-economic issues are interconnected and do not exist in separate silos. Strong leadership is required to integrate actors across all parts of the food system, highlighting the need for better-coordinated governance. Coordination and adaptability are vital, including support and guidance for bottom-up activities, necessitating polycentric and adaptive governance.Accepting collective responsibility is paramount, as it is unlikely that any single actor can achieve even modest steps towards sustainability, while local policy action has the power to provide potential seeds of transformative change.Providing information is unlikely to create change unless combined with {\textquoteleft}harder{\textquoteright} measures such as taxation and legislation.Agricultural contributions to greenhouse gas emissions and food waste are fundamental concerns that need to be addressed; animal products, particularly red meat, use unsustainable levels of input at the current level of production. Excessive meat consumption is also having a negative impact on public health. Alignment of environmental (food, energy and water) and health goals is therefore required across all sectors.Meeting the global demand for food in 2050 will require significant dietary change as well as large reductions in food waste, as technology or yield increases are unlikely to meet demand alone. Evidence of {\textquoteleft}what works{\textquoteright} requires strengthening, including further research on the public understanding of science and consumer acceptance of new technologies.",
author = "Peter Jackson and Jeroen Candel and Anna Davies and {de Vries}, Hugo and Cristiane Derani and Verica Dragovi{\'c}-Uzelac and Hoel, {Alf H{\aa}kon} and Lotte Holm and Piergiuseppe Morone and Marianne Penker and Rivera-Ferre, {Marta Guadalupe} and Ruta {\'S}piewak and Katrien Termeer and John Th{\o}gersen and Erik Mathijs",
year = "2020",
doi = "10.26356/sustainablefood",
language = "English",
series = "Evidence Review Report",
number = "7",
publisher = "SAPEA, Science Advice for Policy by European Academies",

}

RIS

TY - BOOK

T1 - A sustainable food system for the European Union

AU - Jackson, Peter

AU - Candel, Jeroen

AU - Davies, Anna

AU - de Vries, Hugo

AU - Derani, Cristiane

AU - Dragović-Uzelac, Verica

AU - Hoel, Alf Håkon

AU - Holm, Lotte

AU - Morone, Piergiuseppe

AU - Penker, Marianne

AU - Rivera-Ferre, Marta Guadalupe

AU - Śpiewak, Ruta

AU - Termeer, Katrien

AU - Thøgersen, John

AU - Mathijs, Erik

PY - 2020

Y1 - 2020

N2 - The EU food system faces a number of fundamental challenges that require system-wide change. Environmental, health and socio-economic issues are interconnected and do not exist in separate silos. Strong leadership is required to integrate actors across all parts of the food system, highlighting the need for better-coordinated governance. Coordination and adaptability are vital, including support and guidance for bottom-up activities, necessitating polycentric and adaptive governance.Accepting collective responsibility is paramount, as it is unlikely that any single actor can achieve even modest steps towards sustainability, while local policy action has the power to provide potential seeds of transformative change.Providing information is unlikely to create change unless combined with ‘harder’ measures such as taxation and legislation.Agricultural contributions to greenhouse gas emissions and food waste are fundamental concerns that need to be addressed; animal products, particularly red meat, use unsustainable levels of input at the current level of production. Excessive meat consumption is also having a negative impact on public health. Alignment of environmental (food, energy and water) and health goals is therefore required across all sectors.Meeting the global demand for food in 2050 will require significant dietary change as well as large reductions in food waste, as technology or yield increases are unlikely to meet demand alone. Evidence of ‘what works’ requires strengthening, including further research on the public understanding of science and consumer acceptance of new technologies.

AB - The EU food system faces a number of fundamental challenges that require system-wide change. Environmental, health and socio-economic issues are interconnected and do not exist in separate silos. Strong leadership is required to integrate actors across all parts of the food system, highlighting the need for better-coordinated governance. Coordination and adaptability are vital, including support and guidance for bottom-up activities, necessitating polycentric and adaptive governance.Accepting collective responsibility is paramount, as it is unlikely that any single actor can achieve even modest steps towards sustainability, while local policy action has the power to provide potential seeds of transformative change.Providing information is unlikely to create change unless combined with ‘harder’ measures such as taxation and legislation.Agricultural contributions to greenhouse gas emissions and food waste are fundamental concerns that need to be addressed; animal products, particularly red meat, use unsustainable levels of input at the current level of production. Excessive meat consumption is also having a negative impact on public health. Alignment of environmental (food, energy and water) and health goals is therefore required across all sectors.Meeting the global demand for food in 2050 will require significant dietary change as well as large reductions in food waste, as technology or yield increases are unlikely to meet demand alone. Evidence of ‘what works’ requires strengthening, including further research on the public understanding of science and consumer acceptance of new technologies.

UR - http://www.sapea.info/food

U2 - 10.26356/sustainablefood

DO - 10.26356/sustainablefood

M3 - Book

T3 - Evidence Review Report

BT - A sustainable food system for the European Union

PB - SAPEA, Science Advice for Policy by European Academies

CY - Berlin

ER -