Encyclopedia
Please note this is a comparison between Version 2 by Conner Chen and Version 1 by Hao Yuan Chan.
This paperentry sought to identify trends in publications in the direction of sustainable food security by examining its drivers that are critical for shaping food policy. The sustainable food security drivers in food supply chain include food security governance involvement, input resource management, output management, information sharing, and interventions. Quality management is an ideal pragmatic intervention that has critical positive potential to improve the state of sustainable food security in the food supply chain.
- food security
- sustainability
- food supply chain
- quality management
- drivers
- interventions
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1. Sustainable Food Security Drivers and Pragmatic Interventions in the Agriculture Sector
The Gloiterbal intention to fight hunger and malnutrition at the outset oture indicated the most common driver of sustainable food security isf the food security concepgovernance decisions [43,44,45,46,47,48],t hich subsidy was first introduced in the World Food Conference in 1974. However, at that point in time, the idea was substantially focnd assistance programs are the most implemented interventions globally. The state of government policy, transformation programs, and subsidies, positively leaned towards attaining the “availability” domain in food security [47]. Nonetheleus, such policised on the national and international level, to secure the stability of basic food stock prices [1]s have obscured the environmental impact, resulting in a higher environmental cost per unit of rice output, but with approximately twice the level of fertilizer and pesticide input. It was recommended that. tThepolicy development of the food security concept then moved its focal poinshould consider various scales of farm households and cropping patterns that were consistent with farmland grain-planting suitability.
Mostt tfo the individual level when the Food and terventions implemented in aAgriculture Organization (FAO) alerted the importancewere meant to improve yield and to lower the environmental costs, with better economic gains across land and water [32,43,47,49,50,51,52,53]. C ofns equal food availability in 1983. After that, the concept took more enormous sently, better resource efficiency with less costly input is in tandem with the market’s participation. This caused the self-determination of prices to increase the net income of farmers and laborers, hence improving household food security states [32,54]. Salaty, food prrides, with the official declaratioces, and accessibility to food markets all influence food purchases and should be considered as partn of the World Food food sSecurity drivers.
Frconm the pcept in the Rome Declaration on World Food Security in 199rspective of land usage, it was found to be equivalent to water and energy footprints6 [32,51,552]. The statSubsequent development during the 2009 World Summit on Food Security has led to the recognition of “four pillars” os of the tenure and ownership of the lands determined the fate of the land usage (households with customary land tenure had a 17.4% lower probability of adopting crop diversification). Crop diversification was observed to be an intervention that exhibited a strong impact on the householdf food security, na state [51]. Sevmraely: stability, availability, accessibility, and utilization interventions were implemented to improve water efficiency, including (i) terracing, (ii) area closure, (iii) planting fodder grasses, (iv) planting legumes and trees, (v) soil bund construction, (vi) crop rotation, (vii) stop free grazing, (viii) waterways, (ix) manure, (x) inorganic fertilizer, (xi) dams inspection, and (xii) cut off drains [323,4,455.
The] hConventionallyusehold, food security embodies the person-focused concepstate was also greatly influenced by the farmers’ and laborers’ competency level [32,45,50,54,56]t. ThNevertheless, further discussion has discerned that the sustainability concept is very relevant to food securi effort to systematically improve the farmers’ technical knowledge (in labor technical productivity change) in the agricultural production process would contribute to the betterment of the agricultural industrty [546].
Tis study sugghe concept of sustainability had a stake on the international round table in 1974 when the World Commission on Envsted that agroecological projects, workshops, seminars, and training events should be conducted continuously. This would provide the opportunity for farmers and workers to increase their knowledge, thus encouraging them to gradually adopt more advantageous agripractices for sustainability and improved food security [56].
Howevei, it shronment and uld be noted that poorly dDevelopment precisely defined it as the continual developmened countries can lack incentives that cause growth and agricultural efficiency. It should be stressed that, apart from assistance at the national level, alleviating the global problem of hunger requires the participationt of the international economycommunity [57].
2. Sustainable Food Security Drivers and Pragmatic Interventions in the Manufacturing Sector
Manufac uring is tthat meets present needs. Under any circumstances, sustainabe most substantial contributor to the environmental impact categories, including water, energy, land usage, acidified air emission, ozone depletion, global warming potential, and waste generation [59].
The closed-ilitoopy should not compromise future genupply chain model is a novel intervention used to intigate the realization of sustainable opeerations’ s that positively affected profitaability to meet their own needs. Since then, there has been intense debate among exp (15-year operation lifetime that breaks even in a maximum 10-year payback time), the energy self-sufficiency indicator (cogeneration plant is completely self-sufficient in electric energy), and the employment possibilities [60]. Postfaem garts in addressing the drawback of sustainability concepe recycling processes and the optimization of the performance of packaging utilizations are among the pragmatic interventionts, which ha can reduce the environmental impact [59,60,61,62].
Anotherd orm focused mainly on economicf recycling process was located, which is by investigating the potential of reusing reconditioned water to reduce wastes and save costss [61,626]. For example, wLater, the triple bottom was successfully recovered in the dairy industry via a combination of ultrafiltration and reverse osmosis processes.
From the perspectlivne (TBL) encompassing economic prosp of managing the manufacturing practices in the context of sustainable food secuerity,Ocampo [63] id etified senvironmeen sustainable manufacturing practices. These were ranked in the following order: tontal quality, and social justice concepts, was introduced. This helped to sh management, resource efficiency, material efficiency, just-in-time, green manufacturing, waste elimination at source, and ecoefficiency. In the food industry, quality management and innovation have shown a significant impact on green performance [64]. Ocampo [63] suggesteedthat tota light on the controversy of quality management was the most suitable intervention as it focuses on meeting customer expectations of integrating sustainability concept viewed previously [7siderations in finished food products]
The. trMerchants are awarnds in literature showe that food wastea product’s quality uptrend is expected to focus on the economical, ecological, and social impacted from manufacturing can come from unavoidable waste (e.g., animal fat, slaughter waste) and have no-value final products [59]., Twhich in turn are associated with te results postulated that major drivers and interventions are based on the input resource management, wherhe products’ lifecycle. As a result, the concept of sustainabilit waste was cited the most. In the recent advances of integrated systems, quality management approachy has become the centre of atmore a conventional intervtention in products and services in the s the manufacturing sector in addressing the waste issues [65,66].
The conventional uurpply chain, across variouose of a quality improvement program in the foods industries. This is in stark cony is to improve product quality and to reduce production costs by minimizing variations and reducing wastes [67]. Nevetrthelesast with convention food security that only focuses , the purpose was revolutionalized to support the effort for greeon food agendasproduction, primarily by reducing wastes effectively [65,66,688].
I Powelln ei al. [65] demonts State of Food Security and Nutrition in the World report, the FAO recognized that the major drivers of food security include economic downturn, climate vulnerabrated the success of lowering milk loss and subsequently, reducing wastewater. Food waste (environmental impact) reduction was implemented through the use of basic quality tools, such as brainstorming, process flow, project charter, key performance indicators, measurement system analysis, material balance analysis, critical-to-quaility, and conflicts [cause and effect figure9,10,11] design. Ioft then recommended several approaches that food security goveexperiment, Pareto chart, control chart, mistake proofing, lean tools such as value stream mapping (VSM), and the six sigma tools, such as statistical process control (SPC) through define, measure, analyze, improve, and control (DMAIC) [65,68].
Irn priance can adopt for the development of food securitiple, Lean Six Sigma (LSS) has a positive effect on sustainable food sustainability, incorporating two solid Lean and Six Sigma as quality [65,66]y. Th LSSe report indicated that can promote process capability, employee’s engagement, empowerment, and educate employees on the consequences of waste [32,45,50,52,54,66,69,70,71].
Tth ese drivers showed a close resemblance to the sustainable development drivers. This means oft benefits of the quality improvement techniques include being able to educate the employees on the consequence of waste, and how to minimize wastes as quality improvement programs that promote employee involvement in the process [32,45,50,52,54] Tthaet sustainability is a particdrivers and the pragmatic interventions associated with manufacturing are summarized in Table 3.
3. Sustainable Food Security Drivers and Pragmatic Interventions in the Food Logistics Sector
The result iostulpatory conceped that the logistics affected mostly on the accessibility categoryt of food security and thaprinciples driven by input, output resource management, andt food security synergy is linked to sustainable drivegovernance involvement. Transportation costs and greenhouse gas (GHG) emissions are the dominant paradigm in the food logistics and distribution procesrs [72,737,1742]. Effective food distribution for business today not onlyA considerable number of existing studies have discusseders the operation base, shelf-time, organoleptic and biophysical characteristics, but also must be economically efficient and environmentally friendly. The intervention that enables minimization of carbon dioxide emissions and distribution costs is through reassessment of distribution [73]. Eviden ly, tthe potential synergy and the development trend of sustainability confeature that makes food supply chains unique and more daunting than perishability is the intense heterogeneity of the industry, with hundreds of thousands of small producers supplying tens of thousands of middle players serving thousands of sale points, and hundreds of retailers each operating a distribution chain [75].
In SCouth Afrincerning sustainabla, the delivery infrastructure impaired rurale food security drivers, about 64% of the published articles relating to food security goverue to poor road conditions, which threatened personnel safety and security. As a result, food shelf-life in retail was shortened due to late delivery or even no distribution at all to some remote counties [72]. Complicntioance addressed food security at the globs from such problems often lead to higher food prices, and the lack of nutrient diversification at retaial level, i.e., in FAO, the Committee on World Food Security, the G20, and national government centres. In order to meet the challenges, food policy intervention at different levels, including infrastructural development, support of entrepreneurship, adaptive production, land reformation, and skill-building needs to be brought to the forefront so as to achieve better food security states [175,79,80,814]
4. Sustainable Drivers and Pragmatic Interventions in the Retail and Restaurant Sector
In. tThe privatretail and restaurante sector has a significant role in, food loss/waste, locations, and food prices critically affect food security in ththrough highe food supplwaste volume [82,83,84].
“Takeyba chain (FSC), but their contributions in the body of knowledge are still comparativelk” agreement at the retail level is deemed to be the culprit of food waste generation, particularly bakery items [82]. Iny vabgue. Previous studies only focused on drivers, such as greenhouse gas (GHG) emissions ansiness terms, suppliers often agree to take back products that are of unsatisfactory quality or approaching expiry. Meanwhile, at the restaurant level,d food waste generation [1 is invariably due to low-quality products5,16 e.g],. No extensive review on other drivers; moreover, there is a lack of soverripe and underripe produce from suppliers. An innovative approach to avoid the rejected food from becoming food wastes, the function of the food is often changed to animal feed, and the source of biogas [85].
It was obyerved stematical analysis of the type of inthat poor green practices in the restaurant are believed to be the main cause of food wastes [84,85]. Fiervesntions in the context of sustainable development bein-in-first-out (FIFO) policy is a highly recommended practice to avoid wilted and spoilt food, especially salad and steak, that are usually prepared at the earliest stage of food preparation [84].g uThsed in the FSC for the betterment o lack of communication with the customers in informing them about the size or portions also led tof food swaste generation [84]. Aecording to Pcuritlkkinen et al.y [183]5,16]. Tconsumhere is limited knowledge about variations across value chainss are willing to choose low carbon footprint meals if they were informed and given an option. The lack of green practices, information that would improve overall target (value chain)-basewas also found to disappoint consumers, thereby highlighting the importance of communication as and interventions to avoid food wastes [85].
Schubert et l. [85] raakend strategies. Therefore, this study aims to address the gap and answer the key question: “Whathe important green practices or interventions at the restaurants from the consumer’s perspective. Reducing energy usage and wastes, using biodegradable or recycled products, serving locally grown food, and using organic productst are the sustainable drivers that match the fotop four practices expected by consumers. The least mentioned interventions were donations to environmental projects and paying fees to reduce their ecological footprints.
Fooodin security and pragmatic interventions (practical activities, evenlso affects the different groups of the population, e.g., low-income and senior citizens, who may be affected by limited food choices, financial aids program availability, location of restaurants, and retail and food prices [86]. Thuts a, or actions that entail effect) being implementsubsidy program such as Nutrition North Canada was introduced to reduce the burden of the cost of nutritious food for residents living in remote areas. Nonetheless, [87] emphasizeedth at each sector of the FSC that could lead to the betterment of food security?the success of such subsidy programs depended on the managers and retailers who were responsible for the full accountability of such programs, such as claims accuracy, transparent fiscal reporting, retail competitions, and prohibitive freight costs.
