This focus area studies the prerequisites for and pathways to sustainable and resilient global food systems
Food lies at the heart of healthy people, thriving societies and a sustainable planet. One of humanity’s greatest challenges is how to produce enough healthy food for the growing world population while at the same time reducing food’s negative social and environmental impacts. The science is clear - food systems must change if we are to rise to this challenge and support sustainable development for all. But what mechanisms could achieve an equitable food system transformation at scale?
The food-related research at the Stockholm Resilience Centre is diverse. It spans all steps of the value chain, from food production — including considerations for ecosystem services and ‘blue food’ from oceans and freshwater systems — to food consumption, including tools to change consumer behaviour.
We analyse food systems all over the world, giving a global perspective on land use change, food trade and risks associated with our current food systems. Regional research highlights the role of indigenous knowledge, gastronomic landscapes and small-scale ‘seeds’ of hope in sustainable food systems.
To extend our knowledge beyond the scientific evidence, we work with a range of food system actors, from large ‘keystone’ actors to policy-makers, and youth groups to farmers and fishers.
Throughout these diverse strands of research, there is a common emphasis on achieving food system sustainability at all levels of the food supply chain and in multiple contexts and geographical regions.
To that end, three action tracks guide our work:
- Transdisciplinary approaches for food system transformation
- Navigating the solution space
- Food system resilience and equity in the Anthropocene
Research news | 2021-10-16
Centre receives substantial research funding on sustainable food production
IKEA Foundation grants 30 million SEK for continued research on more sustainable and just food systems. Gullspång Invest and its subsidiary Gullspång Re:food contribute additional 5 million SEK
Research news | 2021-09-15
For healthier and more sustainable diets, look to fisheries and aquaculture
Blue Food Assesssment finds fish, shellfish and algae offer untapped potential for global development if the right policies and investments are put in place
Research news | 2021-03-11
Fixing the planet means starting with a good meal
Malin Jonell explains why we need to work hard to dramatically change the food we put on our plates
Research news | 2021-02-15
Hungry for change
Centre researcher Amanda Wood explains why food is a crucial but very challenging place to start a global sustainability transformation
Research news | 2020-09-20
Why consuming meat sustainably is harder than you think
It’s not clear what eating ‘less’ and ‘better’ meat entails. This may have consequences for sustainability
Research news | 2020-09-08
Worried about food security? Keep landscapes multifunctional
Why diversity is the key to resilient and sustainable farming