foodsystem

The food system is the set of activities, actors, and processes involved in producing, processing, distributing, preparing, consuming, and disposing of food. It encompasses not only farms and factories but also transportation networks, markets, restaurants, households, and the policies and institutions that shape them. The concept emphasizes that food is produced and consumed within social, economic, and environmental contexts, and that outcomes such as nutrition, safety, and sustainability emerge from the interactions of many parts of the system.

Core components include food production (agriculture, aquaculture, and fisheries), post-harvest handling and processing, distribution and logistics (storage, transport, wholesale and retail), preparation and consumption, and waste management. Governance, regulation, trade, labeling, food safety, nutrition standards, and public health policies influence all stages. Information systems, data collection, and research enable monitoring and improvement.

Key dimensions of the food system are sustainability, equity, and resilience. Environmental concerns cover land and water use, biodiversity, greenhouse gas emissions, and resource conservation. Social and economic aspects address livelihoods, labor, access to affordable nutritious food, and consumer choice. The framework often uses the four pillars of food security—availability, access, utilization, and stability—and increasingly emphasizes resilience to shocks such as climate events, pandemics, and market volatility.

Global and local scales interact, with international trade shaping supply and prices while local food systems affect diets and communities. Stakeholders include farmers, processors, distributors, retailers, policymakers, researchers, civil society, and consumers.