A sustainable food system for the European Union
To make our food systems sustainable, radical transformation of their complex social, economic and ecological components is needed. Simply increasing productivity is not enough to meet the raising global demand for food in the future.
This kind of change needs to happen collectively, not just individually, and requires joined-up governance at local, national and international levels. A mix of different measures is necessary. The evidence shows that taxation is one of the most effective ways to modify behaviour. Accreditation and labelling schemes can also have an impact. Meanwhile, reform of European agriculture and fisheries policies offer great opportunities to develop resilience and sustainability. But there is not enough evidence to know for sure what works in practice, so measures should be carefully evaluated and trade-offs anticipated.
This report of the European Academy consortium Science Advice for Policy by European Academies (SAPEA) includes input from a workshop with participation of Tanja Schneider, Associate Professor in Technology Studies at the School of Humanities and Social Sciences of the University of St Gallen as well as Co-President of the Swiss Association for the Studies of Science, Technology and Society (STS-CH), which is a member society of the Swiss Academy of Humanities and Social Sciences (SAHS/SAGW).
Edition / Volume: Evidence Review Report, 7
Pages: 221 p.
Standard identifier: ISBN 978-3-9820301-7-3 / DOI 10.26356/sustainablefood