Jean-Louis Rastoin, L’Institut Agro Montpellier, France
Key points The market price of food products reflects only a limited share (between a third and half) of their true cost if we take into account the negative externalities associated with their production, distribution and consumption. These harmful impacts pertain to human health (50% of hidden costs on average), the environment (30%), and the economy (20%). These figures vary due to the territorial diversity of food systems. (...)
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19/ Hidden costs and the fair price of our food: between the market, the State and the commons
15 September 2022, by Mathilde COUDRAY -
The future of food and agriculture. Alternative pathways to 2050
3 novembre 2021, par Mathilde COUDRAYThis report explores three different scenarios for the future of food and agriculture, based on alternative trends for key drivers, including income growth and distribution, population growth, technical progress and climate change.
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21/ Child undernutrition in Guatemala: aggravating factors and levers
29 September 2022, by Mathilde COUDRAY– Juliana Yael Milovich, Oxford Poverty and Human Development Initiative, United Kingdom Elena Villar, Department of Economics and Finance, Catholic University of Milan, Italy
Key points The aggressive expansion of African palm farming in Guatemala is exacerbating chronic child undernutrition by jeopardizing families’ access to sufficient food. Nutritional health programmes that operate at local level and involve all community members are particularly effective in reducing child (...) -
Global food losses and food waste – Extent, causes and prevention
3 novembre 2021, par Mathilde COUDRAYThe study highlights the losses occurring along the entire food chain, and makes assessments of their magnitude. Further, it identifies causes of food losses and possible ways of preventing them.
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The future of food safety. Transforming knowledge into action for people, economies and the environment
26 octobre 2021, par Mathilde COUDRAYThis technical summary prepared by FAO and the World Health Organization (WHO) reports on the two international food safety conferences held in Addis Ababa and Geneva in February and April 2019. It recalls the key actions and strategies presented to address current and future challenges to food safety globally and the steps required to strengthen commitment at the highest political level to scale up food safety in the 2030 Agenda for Sustainable Development.
At a pivotal moment focussing international attention on actions needed to bolster food safety, this publication recalls the priorities discussed so that food safety strategies and approaches can be aligned across sectors and borders, reinforcing efforts to reach the Sustainable Development Goals and supporting the UN Decade of Action on Nutrition.
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Sustainable diets. How ecological nutrition can transform consumption and the food system
27 octobre 2021, par Mathilde COUDRAYHow can huge populations be fed healthily, equitably and affordably while maintaining the ecosystems on which life depends ? The evidence of diet’s impact on public health and the environment has grown in recent decades, yet changing food supply, consumer habits and economic aspirations proves hard.
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Resource over-exploitation and running out
3 novembre 2021, par Mathilde COUDRAYFood systems around the world are highly dependent on both renewable and nonrenewable resources. Drivers such as population growth, urbanisation and climate change put a lot of pressure on resources that have become core issues for the future of food systems. Cropland availability is limited in most parts of the world, adding pressure for cropping intensification. Fossil energy and phosphorus shortages are expected to occur within a few decades, with particular impact in Low-Income (LI) countries where farmers are more vulnerable to volatile prices. The availability of very unevenly distributed freshwater resources shows a similar picture, with an increasing number of regions reaching alarming levels of water scarcity. Some world fish stocks have been overexploited and are now depleted. But the situation is not without hope. While we need to intensify food systems to meet the challenge of a growing population, new ways to produce with less impact on the environment and more resilience to climate change need to be widely adopted.
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A ‘lived experience of food environments’ international decisionmakers panel: Enhancing policy impact through improved research evidence translation and communication
1 June 2021, by Mathilde COUDRAYMark Spires, Centre for Food Policy – City, University of London Sigrid Wertheim-Heck, Environmental Policy Group – Wageningen University and Research Michelle Holdsworth, UNESCO Chair in World Food Systems/Montpellier Interdisciplinary Centre on Sustainable Agri-food Systems – Montpellier, France Corinna Hawkes, Centre for Food Policy – City, University of London
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Food environments – the interface between people and the food system – play a critical role in shaping (...) -
Conférence–débat sur l’accès à l’alimentation et les déserts alimentaires
10 novembre 2021, par Mathilde COUDRAY"Deconstructing Food Access and Food Deserts in Chicago and Beyond : Public Health, Geographic Information Systems, and the Power of Maps".
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2021 /Atelier "Nourrir les imaginaires" - Saison Africa2020
13 avril 2021, par Mathilde COUDRAYAfrica2020 est un projet panafricain et pluridisciplinaire, centré sur l’innovation dans les arts, les sciences, les technologies, l’entrepreneuriat et l’économie. Cette Saison inédite a cherché à favoriser les mobilités, à mettre à l’honneur les femmes dans tous les secteurs d’activité et à cibler en priorité la jeunesse.