“People often think of sustainability only in terms of the environment but there are two other key pillars – societal and economic – and these are all interrelated,” says Nicolas Bordenave, research director at France’s National Research Institute for Agriculture, Food and Environment (INRAE).
To futureproof our food systems, we need to adopt holistic approaches that address environmental, economic and societal concerns, and encourage constructive collaboration all along the value chain, according to Bordenave, research director at France’s National Research Institute for Agriculture, Food and Environment.
He believes that futureproofing food and health is about achieving sustainability in the broadest possible sense. “People often think of sustainability only in terms of the environment,” he says. “But there are two other key pillars of sustainability – societal and economic. And these are all interrelated.”
At the Future of Nutrition Summit, held as part of Fi Europe in Frankfurt this November, Bordenave intends to underline this point. “Systems that generate food through the sustainable use of resources are thought of as sustainable,” he says. “But there are other factors to think about. Production processes need to be profitable for manufacturers for example, but not at the economic expense of farmers. And systems that generate healthy and nutritious food must be acceptable to consumers – any food that is not eaten is waste.”
In other words, sustainable food systems need to be conceptualised in a way that takes account of acceptability and affordability, economic fairness and environmental impact, all along the value chain.
Bordenave notes that a lot has been achieved in terms of futureproofing food systems. One of the challenges however has been assembling various parts of the food system in a systematic manner, from the farmer through to the consumer. Bordenave’s point is that all components are important – if farmers are not getting a fair deal, for example, then the overall system needs to be addressed.
“When I was in academia teaching future dieticians, it was notable that students were often unaware of what was happening further up the value chain,” he says. “This is the same with food systems. All actors along the food chain – from farmers to consumers – need to acknowledge the role of the other actors.”
Take a more holistic view of the value chain therefore is the key to futureproofing. “Taking this holistic concept of sustainability means we can better evaluate the choices we need to make,” he says.
For example, while diets based on minimally processed, wholesome foods tend to be better for our health, they can easily spoil and thus be wasted. There are occasions where extensive processing and formulation can create foods that are both safe and nutritious, which can help to reduce food waste. For Bordenave, these are the sorts of compromise we should be considering.
At the Future of Nutrition Summit, Bordenave intends to stress the importance of communicating such value propositions to consumers. “Food can only be healthy and sustainable if it is consumed,” he notes. “Winning over consumers is critical, and always will be. While consumers need to be part of the equation though, it is also important to include the concerns of other stakeholders, to ensure that constructive choices can be made.”
Bordenave started off as a chemist and completed a post-doctorate in the US in food science and nutrition. “I loved chemistry as an academic discipline, but realised the impact food science and nutrition can have in real life,” he says.
After working in industry in the US and UK, he worked in academia in Canada, before taking on his current role as a researcher in France. “One of the things we are working on right now is how to integrate food byproducts into the food system,” he says. “This obviously has potential environmental benefits, but needs to be profitable, safe, and acceptable to consumers to be truly sustainable.”
Bordenave believes that his varied experiences have helped him adopt and appreciate different perspectives, which dovetails neatly with his views on the approach we need to futureproof our global food system. “Collaboration across the food systems is essential in making things move forward towards a more sustainable and healthy future,” he says.
At the Future of Nutrition Summit, Nicolas will deliver a session entitled ‘Futureproofing food and health: Opportunities and challenges through a systemic approach’.
You can find more details here.
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