Study Notes on Food Security and Global Food System

Presenter: Dr. Anna Lagerstroem
Institution: Asian School of the Environment, Nanyang Technological University, Singapore
Course: Sustainability: Society, Economy & Environment Module 3

Key Challenges:
- Feeding a projected 10 billion people.
- Eradication of hunger and ensuring nutritional health.
- Promoting economic growth and securing jobs.
- Environmental sustainability and planetary health.

Current Context in Singapore:
- Most residents have access to sufficient food; minimal experience with hunger or malnutrition.
Questions Raised:
- What are the problems with the global food system?
- How can the agri-food sector keep pace with rising demand while minimizing environmental impacts?
- Singapore's role in developing plant-based meat alternatives: advantages over traditional meat.

Goal 2: Zero Hunger:
- Focuses on ending hunger, achieving food security, improving nutrition, and promoting sustainable agriculture.

Statement:
- “War and conflict can cause food insecurity and hunger, just as hunger and food insecurity can cause latent conflicts to flare up and trigger the use of violence.”

Threats Posed by Climate Change:
- Direct and indirect risks to food production and livelihoods, especially in poorer countries.
Statistics: Agricultural sector contributes to about 24% of global greenhouse gas emissions.
Emission Sources:
- Breakdown of global greenhouse gas emissions by sector:
- Energy: 10%
- Industry: 21%
- Transportation: 14%
- Buildings: 6%
- Agriculture, Forestry, and Other Land Use: 24%
- Electricity and Heat Production: 25%

Examples from Bangladesh and Vietnam:
- Regions identified as 'hot spots' for climate change effects, specifically regarding rice production.
- Projections indicate significant water scarcity challenges by 2050 in Bangladesh due to increased salination.

Definitions:
- Food Security: Defined as having sufficient quality and quantity of food, both locally produced and imported, ensuring security from shocks (e.g., natural disasters) that affect food access.
- Food Availability: Refers to the presence of enough food in the market or from domestic production.
- Food Accessibility: Ensures adequate access to food resources necessary for a nutritious diet.
- Food Utilization: Emphasizes the importance of non-food inputs such as clean water and healthcare in achieving nutritional well-being.
- Stability: The assurance of food access at all times, without the threat of fluctuations.
Adaptation: Definitions adapted from Islam, M. S., & Kieu, E. (2020).

Current Dependency:
- Singapore imports about 90% of its food.
Strategies Being Implemented:
- Diversifying source of food imports.
- Boosting local food production capabilities.
- Initiative: “30 by 30”—aims for Singapore to produce 30% of nutritional needs sustainably by 2030.

Historical Context:
- Agricultural practices have traditionally relied heavily on land area, synthetic fertilizers, and mechanization.
Future Limitations to Consider:
- Declining land area due to urbanization.
- Resource scarcity (e.g., water).
- Climate change impacts affecting crop yields.

Complexity:
- Entails a web of production and consumption with various actors, institutions, processes, and infrastructure.
Comprehensive Definition:
- The global food system includes “the sum of actors, sectors, and interactions along the food value chains—spanning from research and development, production, storage, to consumption and disposal.” (Fan, 2021).

Significance:
- Largest economic sector globally, employing about half of the world's workforce.
Environmental Considerations:
- Generates roughly a quarter of global greenhouse gas emissions.
- Economic gains often come at the cost of social justice and environmental sustainability.

Population Projection:
- Expected to reach 9.7 billion by 2050 as per Max Roser (2013).
Global Hunger Statistics:
- Over 2 billion people currently affected by hunger.
Food Production Increase:
- Per capita food production increased by around 50% since 1961 according to FAO.

Growth in Meat Consumption:
- Data from timelines indicate changes in per capita meat consumption.

Issues Associated with Agriculture:
- Leading cause of biodiversity loss.
- Contributes 25-30% of global greenhouse gas emissions.
- Concerns include freshwater consumption, nutrient loading, pollution from pesticides, soil erosion, and climate change.

Prompt for Reflection:
- Should the food industry bear financial responsibility for environmental damages caused by production?
- Should wealthier nations compensate for climate impacts disproportionately affecting developing countries?

Proposed Changes:
- Adoption of sustainable agricultural practices.
- Reducing food waste.
- Shifting dietary patterns toward more sustainable options.
- Advancement of food technology innovations.

FAO Report 2020:
- An estimated one-third of all food produced globally is wasted.
- Significant losses occur from production through to consumption phases.
Potential Solution:
- Reducing waste could increase food availability without requiring higher production levels.

Example:
- Black soldier fly larvae can convert food waste into nutrient-rich compost for local cultivation or animal feed, contributing to a circular economy.

Energy Pyramid Concept:
- Feeding lower on the energy pyramid allows for more efficient use of resources and increases the number of people that can be fed.

Milestone:
- Singapore became the first country to approve lab-grown meat sales to consumers as of December 2020.
- Growth in alternative protein startups reflects evolving food culture.
Questions for Consideration:
- Can lab-grown meat sustainably address global food demands?
- Will it affect economic growth in regions like Singapore compared to Indonesia?
- Consider health implications alongside ethical concerns regarding global food system justice.

Reflection on Key Themes:
- Food security encompasses complex interrelations of agricultural practices, environmental impacts, and socio-economic dynamics.