1.
Technology and innovation for
sustainable food systems and
nutrition
Milano, 17 July 2015
Emile A. Frison - IPES-Food

2.
E.A. Frison - IPES-Food
Milano, 17 July 2015
What is wrong with our food systems?
 Triple burden of malnutrition
Hunger, micronutrient deficiencies, obesity &NCDs
 Environmentally unsustainable
Biodiversity losses, water pollution, soil
degradation, GHG emissions, unsustainable use of
natural resources, low resilience …
 Social inequities
Poverty, disempowerment …

3.
E.A. Frison - IPES-Food
Milano, 17 July 2015
A « SUSTAINABLE » FOOD SYSTEM
SUSTAINABLE
FOOD
SYSTEM
CULTURALLY ADAPTED:
Respect for cultural
identities and traditions
ENVIRONMENTAL
SUSTAINABILITY:
agrobiodiversity
enhanced, soil health
protected, GHG emissions
lowered, dependence on
fossile energies minimized
HEALTH OUTCOMES:
diverse diets affordable to
all, reduced consumption
of heavily processed
foods
RURAL DEVELOPMENT
AND THRIVING LOCAL
ECONOMY, also benefiting
other sectors
LIMITING DISRUPTIVE
IMPACTS ON OTHER
FOOD SYSTEMS by
avoiding externalities, eg
through overproduction
or dumping (both internal
and external)
SOCIAL EQUITY: Decent
livelihoods for farmers
and decent wages for
workers in the food
system

4.
E.A. Frison - IPES-Food
Milano, 17 July 2015
WHAT IS A FOOD SYSTEMS APPROACH?
Health and well-being

5.
E.A. Frison - IPES-Food
Milano, 17 July 2015
What innovation is needed?
 Address current problems
 Must address multiple dimensions & objectives
 Beyond food safety and nutrition
This means:
 Multidisciplinary and multisectorial collaboration
 Transdisciplinarity: different types of knowledge
 Participatory approaches, co-innovation

6.
E.A. Frison - IPES-Food
Milano, 17 July 2015
Innovation in agriculture
 Beyond silver bullet technological fixes
 From input intensive agriculture to knowledge
intensive agriculture
 Re-inventing links between farmers & consumers

7.
E.A. Frison - IPES-Food
Milano, 17 July 2015
Knowledge intensive agriculture
 (Re-)diversification of agriculture for
Improved resilience and environ’l sustainability
Providing for quality diverse diets
 Agro-ecology based model
Input substitution
Circular economy
Strong social dimension

8.
E.A. Frison - IPES-Food
Milano, 17 July 2015
Social innovations
 Farmer markets
 Producer cooperatives
 Seasonal basket purchasing agreements
 Contract farming
 Public procurement agreements
 Need supportive policy environment

9.
E.A. Frison - IPES-Food
Milano, 17 July 2015
International Panel of Experts on
Sustainable Food Systems
 Co-Chaired by :
- Olivier De Schutter
- Olivia Yambi

10.
E.A. Frison - IPES-Food
Milano, 17 July 2015
A PANEL OF EXPERTS
 With cross-regional balance
 Combining different disciplines, allowing for a holistic
« food systems » approach to reform
 Combining different sources of knowledge
 Developing a transdisciplinary approach to support the
transition to sustainable food systems
 Independent in order to define research agenda
without outside interference and
to address the political economy
dimensions of food systems reform

11.
E.A. Frison - IPES-Food
Milano, 17 July 2015
PANEL
MEMBERS

12.
E.A. Frison - IPES-Food
Milano, 17 July 2015
PANEL
MEMBERS

13.
Thank you!
http://www.ipes-food.org/

14.
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