1. Trends and processes that may have high impact on food systems Climate Change Increasing Energy and Carbon Costs Decentralization Increasing Power of Cities Urbanization ICT Emerging food sciences technologies Changes in household composition Believes and divergence Widening inequality Privatization and knowledge Change in governance between private and public State as development actor Rising incomes in general Demographic trend Competition for resources Activity inequality

System Structure and evolution Process issues (loss waste, quality, safety) Actors and behavior

Food metabolism and potentiality--Mike – Africa Room Actors and behavior--Rhoda – Colombia Room Governance, Logistics and Planning--Jorge – Latin America Room

The BHAG To build understanding and knowledge of sustainable and equitable food systems in a rapidly urbanizing world, recognizing the role of urban center and its actors and resources and fostering engagement and innovation that builds on this knowledge. Themes for collaboration: System Structure and evolution Process issues (loss waste, quality, safety) Actors and behavior – Food based livelihoods and their relation to food security – Food potentiality- Define regions and food production potential within those regions – Urban rural food metabolism Actors relationships, market structures and food flow Food Trade and resilience Farmer insertion in urban food systems and changes System demand and changes in food demand Food loss/waste – Urban governance, planning and food logistics Relationships and power dynamics Food flow within urban spaces – Diet changes, nutrition and health – Food Safety and Quality Food Safety, WTP risk perception Exclusion Labeling, standards and governance – Food and culture Consumer behavior consumer perception Diet changes nutrition and health – Outreach and educational models for urban areas

To build sustainable and equitable food systems in a rapidly urbanizing world, recognizing the role of urban center and its actors and resources. We need to Analyze Urban Rural Food Metabolism Framework for Environmental Dimension of Sustainable Development We need Identify Food Resiliencies and Vulnerabilities Deal with perturbations in food access Disaggregation of ways people are unable to access food We need Understand producer and consumer behavior

Institutional Interests GC Centers have worked through producers traditionally. Poverty alleviation became an objective as a result of working with farmers. Urbanization and food systems are driving new interests and farmers are seen as the main entry point. CIAT envisions multiple entry points and areas of interest- better understanding of the dynamics of diet change and consumer behavior to signal the breeders on commodity development as the first. Transformation and distribution of food also as breeding implications. Food waste may become a priority, currently post harvest loss is the mode of action. Food quality and safety is an entry point as well. MSU CRFS focuses on building regional level connections between consumers and producers. These include short supply chains, institutions consumers, development of new farmers. The entry point is the connections between producers and consumers regionally, from policy frameworks to value chain development. RIMISP- How the urbanization trend and its attendant changes impact on small holder farmers. How to build linkages in value chains to small farmers and the attendant policy needed. Cirad- seeing the city as a problem and solution to sustainable food system challenges. The construction of tools for policy makers related to sustainable urban food systems. Cali- To construct public policy related to food security along 5 themes. Availability, access consumption, use and safety. CEPAL- regional policy research and dialogue related to creating nutrition and livelihoods and to promote emerging issues. Characterizing short food chains and creating linkages. Ford Foundation- reduction of rural poverty connecting farmers to value chains, climate change and resources, city planning. Going forward themes will be broader and more integrated. FAO- concerned with hunger and malnutrition. Sustainable food systems is a goal, enabled inclusive and efficient food systems. Reduction of rural poverty. Safe food is focused on reducing loss and waste, feeding the cities and system sustainability. Policy research and governance issues in sustainable production and consumption. Sustainable lifestyles Consumption pattern understanding and change. Zamorano- All four departments have outreach and applied research geared toward eliminating poverty. Food safety, reduction in post harvest loss, micro-enterprise value added, accelerating interest in the urban space and gender.

2. Information and Knowledge Gaps and Challenges (Urban food Systems) Lack of reliable timely date on income elasticities of demand

2. Information and Knowledge Gaps and Challenges (Food Loss) Lack of an broadly accepted typology and taxonomy of food loss related sub components of food loss – Lack of quantitative data on quality aspects – Lack of understanding of trends in loss and waste by development level Lack of food loss mapping in value chains esp in relation to loss vs waste and to the urban boundary – Cost of loss reduction strategies (ROI for interventions) What has been the impact of post harvest loss projects and over what timeframe? How to classify costs by Micro, Meso and Macro levels How is loss and waste currently used? – Policy and regulation targeting food loss reduction outcomes and the interaction with other food policy (systematic policy analysis)

2. Information and Knowledge Gaps and Challenges (food Quality and Safety) Definition of actors and roles Confusion related to quality grades and safety measures (labels etc) Demand for safety – Risk perception – WTP and how much Price transmission, who gets the premium? Producer behavior and incentives needed – How to organize and aggregate producers to support food safety goals

2. Information and Knowledge Gaps and Challenges (food Quality and Safety) Definition of actors and roles Confusion related to quality grades and safety measures (labels etc) Demand for safety – Risk perception – WTP and how much Price transmission, who gets the premium? Producer behavior and incentives needed – How to organize and aggregate producers to support food safety goals

Research questions of interest What part of the food loss/waste issues are within the urban space? – What actions specific to urban areas can be taken to reduce loss? – How to use waste as input to other processes?