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The major findings from the different discussion groups were all complex in nature but also had similar themes of cultural acceptance and ethical food systems throughout the discussions. The Agrobiodiversity and Food Systems group found that current food systems are not sustainable for the environment, and are mainly decreasing the agrodiversity due to the widespread use of mono-crops, which also depletes the soil of its nutrients and genetic diversity. The group also found how our eating habits have affected what we plant and vice versa, the effect industrialization and globalization (global ... قراءة المزيدtrade) have on food systems. The Food Waste group discovered that while consumers should be aware of their personal contribution to food waste, those major corporations also needed to take responsibility for their share of the problem. The Fake Meat group determined that most individuals in our age demographic would be curious to try fake meat and that limiting our meat consumption would have a considerable impact on global health. The Food Education group concluded that food education is vital in order to allow people to make “good choices” about their food, and it’s also important to our health as a society to ensure that everyone gets a good food education. Food education not only affects our physical health, but it also affects the health of our environment (our water, our land, the air) and our future generations as well. Furthermore, it is the media’s and government’s responsibility to also inspire society to care more about food and how our choices affect not only us, but also one another. Finally, the Consumers group found that food equity is a challenge in eating and purchasing ethically and more options and choices would substantially increase healthy eating and sustainable practices. قراءة القليل

The 90-minute dialogue focused on the following five themes: 1. Agrobiodiversity and Food System: The effects of agrobiodiversity (agriculture biodiversity) on food systems and vice versa. Specifically: 1) Mono crops (soybeans/corn etc in the US) 2) Crops in Brazil and how that affects the environment, specifically the Amazon, or other countries 3) Effects of industrialized farming on mono-culture crops. 2. Food Waste: What kind of food waste occurs on the dining table, in the kitchen, or on the production line (can be discussed in specific aspects such as the school cafeteria, the kitchen in ... قراءة المزيدthe family, etc.); if you want to improve the problems related to food waste, what can the young people do? Any concrete action plans? 3. Fake Meat: As vegetarianism, health consciousness, and environmental consciousness have increased in recent years, fake meat has become more popular, though it still does not approach real meat in terms of popularity, even though they are significantly better for the environment. How can fake meat be marketed, produced, and sold in a way that will make it competitive to real meat? 4. Food Education: When discussing food choices, how do we balance the freedom to choose with the consequences of our choices? What methods should we adopt to promote and educate on food topics? How to keep the public's attention to sustainable food and take action? How do we combat food inequity relative to educational tactics? How do we educate people not in school about food systems and ethical purchasing? How do we inspire interest and for people to take action? 5. Consumers: To find out the challenges of how our food choices and the concept of sustainable food consumption relate to consumers in the aspects of different cultures, geographic environments, and the gap between the rich and the poor. And moreover, what we should do to help resolve them. قراءة القليل

There was a slight divergence in discussing how the food system measures the environmental impact of producing food. Some points of divergence occurred around: ● Carbon sequestration and the greenwashing of regenerative agriculture ● Need for further scientific evidence of the impacts of animal welfare and regeneratively raised beef ● Carbon credit systems and carbon farming

Discussion topic: Ways Forward Moving forward, participants focused on the need to shift core values not only for food business but the consumers purchasing from them. With simultaneous and interconnected planetary crises, it’s not enough for companies to be less harmful; sustainability and equitability must be inherent in their core products or services -- not just side product lines -- and companies should find a way to include advocacy in their work. Participants also spoke about marrying conversations surrounding sustainability more broadly. Often, food-specific discussions and climate-s... قراءة المزيدpecific discussions focus on the same issues in separate forums. The food and agriculture system needs to be brought fully into the global conservation surrounding the climate crisis at forums like UNFCCC’s COP. The industry should acknowledge its role in the global environmental, human health, and social justice crises, and also recognize its potential as a powerful solution for those same crises. There remains a disconnect between the reporting on food and agriculture’s impact on the environment and the action taken at a policy level. For example, there is global scientific consensus on the environmental impact of industrialized, commoditized agriculture. The U.N. and other global bodies have reported widely on that consensus but neither international bodies nor country-specific administrations widely include it in policy, either in regulating harmful systems or in promotion of positive alternative ones. Moving forward, policies can help make the good choice the easy choice for consumers, as well as incentivize growers to produce more sustainably. Participants spoke about the need to push current administrations to pass policies that better support both human and environmental health. Participants also pointed to the importance of recognizing the extractive nature of many food supply chains. A more restorative system would invest in women and the BIPOC communities that are on the front lines of many of the issues that sustainable food businesses are striving to solve. Participants agreed that we must bring in the people and communities that are closest in proximity to these issues. Moving forward, different voices including historically forgotten and underrepresented communities need to be in conversation with food business. These conversations should focus on local and culturally appropriate solutions that serve all eaters. Finally, participants emphasized the need to move forward with solutions, even if they may not be perfect. Being more vocal about the barriers facing the solutions already at work can help push the dial. Often, we learn more from failures rather than successes. Pushing forward with what’s working right now, not what might work 50 years from now, should be the focus of the discussions. قراءة القليل

Discussion topic: Opportunities Participants highlighted that sustainable food businesses have an opportunity to challenge the status quo. Multi-stakeholder business models that value the planet, community, workers, eaters, and natural resources can help move the focus from a singular devotion to profit. Large companies have the scale, resources, and ability to influence change that smaller businesses don’t have. But as these smaller businesses demonstrate financial and cultural success and find ways to engage with larger multi-national food companies, they can influence how large companies ... قراءة المزيدoperate, helping to create greater impact. Participants also identified an opportunity for small and medium size enterprises to leverage shorter, more agile supply chains. A key component of sustainable food business is paying farmers a better-than-fair wage while also providing accessibility to consumers. Small and medium-sized businesses are at a disadvantage in terms of economies of scale, but they can reduce intermediaries in the supply chain to maximize return to farmers, allowing farmers to invest in sustainable initiatives such as reforestation efforts or pollinators habitats. In this way, small businesses can chart the path forward for larger, more established companies and supply chains. While it was also noted as a challenge, the theme of interdependence was seen by participants as an opportunity. Participants continually pointed to the power of collaboration and coalition. This means not seeing other businesses as competitors, but rather partners in solving the complex issues of the global food system. Each sustainable food business’s own success is positively correlated to the success of its competitors. Democratizing access to the tools necessary for radical food systems change will benefit all. The Dialogue emphasized an all-hands-on-deck approach to tackling the changes that are urgently needed. Participants saw an enormous opportunity for government and policies to better support sustainable and regenerative practices. Many companies are investing in farmers, but a system-level shift is needed. Farmers can be given the freedom to be brave, take risks, and make mistakes in the transition towards a better system. Better policies can properly compensate farmers and farm workers while keeping the cost of sustainably and ethically grown food affordable to all. Participants also note the opportunity for food business to involve more producers in key decisions, integrating them into the entire product development process. Well-intentioned initiatives and community projects, often based on public dialogue or the competition’s projects, aren’t always the best solution for farmers. Throughout the discussion, participants shared their own solutions to the food system’s challenges while noting that there isn’t just one solution needed. Participants agreed that many of the necessary solutions do already exist, but investors are needed. There is an opportunity to bring more investors that value the planet as highly as profit into this space. قراءة القليل

Discussion topic: Challenges Participants agreed that infrastructure is a major challenge across sustainable food businesses. While businesses have the initiative to make change, supply often isn’t sufficient. For example, there is a disconnect between material innovation and the supply chains to support sustainable packaging. The waste industry doesn’t have consistent or centralized infrastructure to keep up with private innovation aimed at reducing waste. Meanwhile, incapabilities across recycling systems produce confusion at the consumer level, threatening their faith in available steps... قراءة المزيد towards positive impact like packaging recycling. Participants noted that focusing on scaling-up the circular economy plays an important role in helping the system catch up to the private sector’s ambitions. Regenerative farming needs support so businesses can access healthier and more sustainable ingredients at scale. Making sure everyone has access to these foods can also ensure that there is an equitable and fair playing field for all companies developing these products. Participants also agreed that policy has not provided enough support for those working to build sustainable and regenerative systems. Big dairy, meat, and seafood are pushing back against policies to support plant-based business, while current subsidies incentivize farmers to grow commodity crops using unsustainable methods. Without government and policy support, the onus falls on responsible food businesses to support these more sustainable food systems—and often, that higher cost of business reaches the consumer, making more sustainable food options less accessible to all. The Dialogue also identified the challenge of communicating the interdependence of all food system players in a way that is easy to understand. At the consumer level, sustainable food businesses need to make it convenient and easy for eaters to think about eating not only for human health but planetary health. New labels, for example, can frame carbon footprints similar to calories on food packaging. Companies must find simple ways to show that their products are part of many solutions to a large, interconnected problem. قراءة القليل

Participants emphasized cooperation throughout the Dialogue. There is an inherent interdependency in the food system, and each player impacts others’ capacities to act. There is a need for more coalitions and collaborations not only between food businesses but across the entire food and agriculture system. Together, these individual players can have a much larger positive impact. This interconnected nature should also be reflected within each food business model. Participants identified the need to move from a single stakeholder to multi-stakeholder approach to business, in which leaders val... قراءة المزيدue the planet, community, workers, and natural resources in the decision-making process. Leaders can further push the dial by building people-centered businesses that focus on advocacy. Participants also spoke about the need to invest in women-led, Asian-led, and BIPOC-led businesses and organizations that are working towards sustainable solutions. Those that are closest to the issues facing our food systems must receive support to build culturally and locally appropriate solutions. Participants recognized that many food systems, particularly commodity-based, are legacy systems built around colonialism and deep-rooted unfairness, and that it’s important to bring historically invisible and forgotten members of the value chain into decision-making. Participants agreed that policy needs to catch up to forward-thinking companies’ ambitions and the scientific consensus as to the impact of the current global food system on planetary and human health. The government has a big role to play in making necessary changes. Because policies support industrialized agriculture, affordability remains a main concern in scaling sustainable production practices, as well. Participants spoke about how better policies can support sustainable and regenerative systems by incentivizing farmers to experiment with different ways of farming. By supporting and scaling regenerative supply chains, farmers can make a living wage while companies gain better access to healthy ingredients and these products are accessible to all consumers. Policy may also reimagine how consumers interact with food labels and expand what those labels look like to include factors like carbon footprint and animal welfare. Finally, the Dialogue centered on the theme that there is no one-size-fits-all for the food system. Rather than searching for a silver bullet, it’s imperative that all players focus on supporting family farmers, sustainable agricultural practices, education, and other investments to help incentivize making a radical change towards a healthier future. Moving forward, sustainable food businesses must maintain this open conversation and continue to challenge each other. قراءة القليل

As the world comprehends the significant role our current food system has played in the planetary crisis, food companies around the world are quickly taking steps—some big strides, some early motions—to take responsibility and reduce the impact of their supply chains. But unlike big food, some mission-driven companies were conceived with the very goal of designing a new food system that’s built for planetary and human health. This Dialogue convened those mission-driven players to share their challenges, opportunities, and visions for the future and collect their perspectives as input for... قراءة المزيد the U.N. Sustainable Food Summit. The Dialogue explored: ● Challenges. The major barriers facing new and established companies alike looking to embrace sustainability, whether that’s changing consumers’ attitudes towards food or adopting or developing new technology. ● Opportunities. How we make sustainable food more mainstream and what that will take on the part of farmers, companies, consumers, and governments. ● Ways Forward. How we can build a more resilient food system that is good for people and the planet and resilient to not just a pandemic, but other global shocks. قراءة القليل

With regard to sustainable packaging: this area should continue to be studied, to strengthen academic and applied knowledge. Education should be strengthened, as well as solutions for recycling and development of sustainable packaging. With regard to advertising: a call to take advantage of industry's power and experience in the world of advertising, to advertise and promote healthy food.

Health and healthy lifestyle – how to get there 1. Broad professional cooperation and dialog between industry, academia, health services, retailers, government ministries, and the regulator for the advancement of public health. Industry is a partner to the solution. 2. Build a common, uniform communication plan for all parties noted in section 2.3.1 for promoting public health, expressed in plain and simple language for all sectors (adjustment of discourse to relevant sector). 3. Strengthening ties between academia and industry to build a plan to promote communication and explanation of the ... قراءة المزيدimportance of food processing and food processing technologies for a sustainable food environment. Harmonization with European standards with regard to pesticides and food supplements (exists) as well as attribution of healing properties to various food products. In the aim of promoting public health. 4. Build an education plan to promote healthy life style from kindergarten age until academia, in which all bodies noted in 2.3.1 shall participate, crossing boundaries and genders. Israel is a small country, and major impact can be made in it. 5. Subsidies and grants for companies developing foods with enhanced nutritional value. 6. Communication and advertising: encouragement of advertising foods with added nutritional value, encouraging adoption of a healthy life style. 7. Providing greater accessibility and lower prices for foods that promote a healthy life style قراءة القليل

Responsible production and consumption, innovation and infrastructure 1. Strengthen ties between academia and industry: establish a food center in academia in cooperation with the industry, to advance students' education and applied economic development in the field, with the aim of promoting responsible production and consumption, and providing nutritional security and optimal health. 2. Strengthen ties between academia and industry: establish a food center in academia in cooperation with the industry, to advance students' education and applied economic development in the field, with the aim ... قراءة المزيدof promoting responsible production and consumption, and providing nutritional security and optimal health. 3. Support and grants for the Israeli food industry and technological companies for innovation in the food world and foodtech, as well as academia operating in this area. 4. Multi-sectorial collaboration: building a gender discourse on responsible production between industry, the Innovation Authority, and academia. 5. Advanced, rapid regulatory adjustment to the new food area and alternative protein قراءة القليل

The food industry is an important partner in achieving the 17 UN objectives, and a significant player in food systems. The importance of inter-sectoral cooperation with different stakeholders in order to deepen dialog and mutual learning: academia, consumers, health services, municipalities, insurance companies, regulator. The importance of cooperation between the industry and academia for development of innovative products and technologies to assist in reducing carbon and water footprints. Need for national goals and a uniform database. Measurement and evaluation: build a database encompassin... قراءة المزيدg all lifecycle data of food production and examine the carbon and water footprints across the food industry's production and supply chain. Multi-sectoral collaboration: construct a regulatory plan with sectorial objectives for savings and reorganization in areas of water, agriculture, industry, retail chains, and consumers. Build a single database for managing agricultural crops, planting and growing, to enable balancing of supply and demand. Define multi-annual national objectives for reducing poverty (and food insecurity) in Israel until reaching the existing average of OECD countries. Establish a coordinating food-saving body designed to synergize government ministries and food industries, retail chains, NPOs, and consumers. Define an objective of ZERO FOOD WASTE for food manufacturers and retail chains by the year 2030 قراءة القليل