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 | 2021-11-25
Nine ways to produce more sustainable and affordable blue food
Greater attention should be paid to improving the productivity and environmental performance of affordable and accessible aquatic species
Research news | 2021-11-11
Better labelling can help consumers buy more sustainable food
Amid a flurry of labels, researchers call for a single comprehensive, international system to help consumers make sustainable choices
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 | 2021-09-23
Water resilient food systems for future climates
In a statement published by the Global Resilience Partnership, a group of 31 globally diverse practitioners and researchers, sound a clarion call for water resilience to be brought to the forefront of building resilient and sustainable food systems
Research news | 2021-09-15
Global demand for aquatic foods set to nearly double by 2050
Improvements to aquaculture production, lower prices, and changing cultural preferences expected to drive up demand for fish, seafood and seaweed
Research news | 2021-09-15
Aquatic foods offer great untapped potential for providing more sustainable diets
First assessment of its kind produces environmental profiles for the full range of aquatic, or blue foods, to help guide more sustainable food production and diets