Humanity faces challenging issues regarding health, social and environment preservation, with the current food system being a key focus. We have clearly reached a point where there is a need to reinvent the current food system so that it prioritizes the environment, sustainability, and human health.
The current food system, predominantly influenced by western culture, has contributed to issues like excess greenhouse gas emissions, public health crises, degradation of the environment and soils and abuse of animal welfare. These issues demonstrate how urgent changes are required soon. Part of the solution lies in the evolution of new food systems that focus on the health of the planet.
Keeping up with trends
British food manufacturers can play a pivotal role in creating a new food system by establishing strong interrelationships between all food system stakeholders, fostering values of human and planetary life quality. Food companies try to keep up with new trends by presenting vegan and alternative products for consumers’ indulgence. However, these solutions focus on immediate consumer satisfaction rather than developing a more conscious process and the product’s sustainability.
Such food products are often temporary or seasonal, never to become a permanent offering. Moreover, if the focus is merely to answer tendencies for immediate consumer satisfaction, we may miss the opportunity to make the food system sustainable long-term. Therefore, if we want to convince stakeholders to make extensive changes, we must move away from these superficial trends.
Innovation and collaboration
New players are continuing to emerge, seeking solutions for innovative food systems. One player in the current food system that has attracted attention is the Economics of Ecosystems & Biodiversity initiative for Agriculture & Food (TEEBAgriFood). This initiative seeks to bring transparency to the complex value network of the food system. Another player is the Good Food Institute (GFI), which invests in making alternative proteins as one of the actual products of the future food system.
Innovation increasingly requires extensive collaboration between industries, businesses and private citizens. These networks can promote a wider range of ideas, better use of resources, and faster turnaround solutions than traditional monolithic entities. Furthermore, in complex areas like the food system problems often cross sectoral and organizational boundaries.
Being creative
The purpose of these changes is not just to meet current healthy eating trends, but rather to transform the UK’s food and beverage industry and our eating patterns. This transformation requires commitment from various sectors, academic researchers, entrepreneurs, philanthropists and many other stakeholders.
Successful innovation means filling knowledge gaps among these stakeholders. By working with specialists in food science and technology that work as freelancers, for example, businesses can bring in expert knowledge for specific projects. Freelance work offers several advantages, such as cost efficiency, since fees for ad hoc work are usually low when compared to hiring permanent staff.
As we adapt to the planet’s changing needs, a more sustainable food system is essential and innovation and collaboration will be key for achieving this. The recruitment of external specialists for temporary projects can be crucial for accessing the skills that can power such a transformation.
