Matsystemer

Matsystemer, or food systems, describe the full set of actors, processes and institutions involved in producing, distributing, preparing and consuming food, as well as the waste and environmental impacts associated with it. A food system includes farming and fisheries, processing, logistics and retail, food service, households, and governance structures such as policy, regulation, and trade. It operates within cultural and economic contexts that shape what, how and for whom food is produced and eaten.

Key components and dynamics include physical infrastructure such as fields, farms, storage facilities, transportation networks and cold chains; human capital in farmers, workers, researchers and extension services; markets and retailers; and digital platforms that connect producers with consumers. The system is influenced by consumer preferences, nutrition guidelines, price signals, subsidies and trade rules, and it interplays with environmental pressures, land and water use, and climate change.

Typologies and challenges vary across regions. Local and regional food systems emphasize proximity and resilience, while global supply chains highlight scale and efficiency. Sustainability dimensions—economic, environmental and social—are integrated with concerns about food security, malnutrition, food waste, and resilience to shocks such as climate-related events and market volatility. Innovations aim to improve efficiency and sustainability, including precision agriculture, enhanced cold chains, logistics analytics, agroecology, and alternative proteins.

Policy and governance shape matsystemer through national strategies, international trade rules, and development programs that promote access, nutrition and environmental stewardship. The study of matsystemer draws on nutrition, economics, sociology, and environmental science to understand how to provide healthy, affordable food while reducing environmental impact and increasing resilience.