1. GECAFS understanding of “Food Systems” P. Ericksen December 2005 Kathmandu, Nepal

2. GECAFS Approach to Food Systems Comprehensive and broad definition Facilitates examination of links to Global Environmental Change (GEC) –Water stress and management in particular (access and availability) Interdisciplinary approach: food systems as social-ecological systems (SES) –(cf. Berkes and Folke 1998): social mechanisms behind system management

3. Food Systems Concepts questions defined 1.What parameters describe food systems so as to facilitate GECAFS research? 2.Within given food systems, which parameters are most sensitive to GEC? 3.Who are the agents within each major food system, what are their roles, and how do they interact?

4. A Food System is a set of dynamic interactions between and within the human and biogeophysical environments which result in the production, processing, distribution, preparation and consumption of food. (definition based on FAO viewpoint) should involve interactions designed to provide food security. operate through connections between related determinants operating in one or more major components. fail to deliver food security when determinants, and/or the links between them, are disrupted by GEC or other stresses. Includes social AND environmental components

5. Generally food systems comprise a number of human activities involved in….. Producing food Processing & packaging food Distribution & retailing food Consuming food

6. Food Security is the principal objective of food systems exists when all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life. (definition from the World Food Summit) emphasizes access for individuals, households, communities to food. is an integrated concept.

7. FOOD UTILISATION Components of Food Security & Key Elements FOOD ACCESS Affordability Allocation Preference Nutritional Value Social Value Food Safety FOOD AVAILABILITY Production Distribution Exchange

8. Food System ACTIVITIES Producing food: resource inputs, farmers, raw materials Processing & packaging food Distribution & retailing food: marketing, advertising, trade Consuming food: acquisition, preparation, consumption Other societal goals Income Employment Wealth Social & political capital Human capital Infrastructure Peace Insurance Environmental Security / Natural Capital Ecosystems stocks, flows Ecosystem services Access to NC assured Food System OUTCOMES Contributing to FOOD UTILISATION FOOD ACCESS Affordability Allocation Preference Nutritional Value Social Value Food Safety FOOD AVAILABILITY Production Distribution Exchange Food Security

9. Food Availability Amount, type, and quality of food a unit (household, village, region) has at its disposal to consume

10. Availability - Production How much and what kind of food is available to the household from local production. Determinants include: –land holding sizes, tenancy arrangements –irrigation availability, –etc.

11. Availability - Distribution How food is made available (ie physically moved), in what form, when and to whom. Determinants may include: –Transportation and infrastructure –Public safety nets –Post harvest processing, storage

12. Availability- Exchange A given unit’s ability to obtain food via exchange mechanisms such as barter, trade, loans, purchase. Determinants include: –Income levels, remittances –Purchasing power –Local customs –Social networks

13. Access to Food The strategies households, communities, regions employ to obtain the type, quality, and quantity of food they require.

14. Access - Affordability The purchasing power of households or communities relative to the price of food. Determinants: –Pricing policies –Season and geographic variability in price –Form in which households are paid

15. Access – Allocation The mechanisms governing when, where and how food can be accessed. Determinants: –Markets! –Government policies

16. Access - preference Social or cultural norms and values that influence demand for certain types of food. Determinants: –Religion –Season –Advertising –Preparation requirements

17. Food Utilization Household or community capacity (incl. Strategies) to consume food. Has traditionally been the entry point for analysis of food security from a nutritional standpoint

18. Utilization – Nutritional value How much of daily requirements of calories, vitamins, protein and micronutrients are provided by food consumed? Determinants: –Diversity of diet –Type of primary protein –Disease incidence

19. Utilization – Social Value All social and cultural aspects of consumption. Understanding the determinants requires insight into community and household relations –Kinship customs –Holidays

20. Utilization – food safety Can households process and prepare food without risk of contamination or decrease in nutritional value Determinants –Facilities for cooking –Access and availability of safe drinking water –Hygiene practices

21. Food system activities (examples) Producing food: land preparation, input acquisition, planting Processing & packaging food: transformation into secondary product (content and profit modified/ enhanced), packaging Distribution & retailing food: transport, sale in market, advertising Consuming food: purchase, preparation, eating

22. Forests Rivers Town Natl govt District Town Govt Food processing Food wholesale market Large City Local market Example of links between activities

23. Outputs from FS descriptions Key activities and ACTORS Key outcomes and determinants –Policy and institutional links Linkages among activities

24. Food System ACTIVITIES Producing food: resource inputs, farmers, raw materials Processing & packaging food Distribution & retailing food: marketing, advertising, trade Consuming food: acquisition, preparation, consumption Other societal goals Income Employment Wealth Social & political capital Human capital Infrastructure Peace Insurance Environmental Security / Natural Capital Ecosystems stocks, flows Ecosystem services Access to NC assured Food System OUTCOMES Contributing to FOOD UTILISATION FOOD ACCESS Affordability Allocation Preference Nutritional Value Social Value Food Safety FOOD AVAILABILITY Production Distribution Exchange Food Security

25. In Break-out Groups Which gaps are most important to fill (refer to matrix)? Which areas are most uncertain? How to add in activities? –Another matrix? –Draw links to outcomes?