From Farm to Fork

Food is ubiquitous and therefore the food system has a major influence on the three sustainability dimensions of environment, society and economy.

Environment: Both the production and trade of food contribute significantly to air, soil and water pollution, account for a significant proportion of greenhouse gas emissions and have a negative impact on biodiversity. The Commission describes these systems as "one of the main drivers of climate change and environmental degradation" (Communication from the Commission on the Farm to Fork Strategy, p. 3) and sees an urgent need for action to reduce pesticides and antimicrobials, reduce the excessive use of fertilizers, intensify organic farming, improve animal welfare and halt biodiversity loss.

Society: "If Europeans followed the dietary recommendations, this would also significantly reduce the environmental footprint of food systems", (Commission Communication on the Farm to Fork Strategy, p. 4). In reality, dietary behavior in Europe does not comply with national dietary recommendations and thus promotes various diet-related diseases. These include increasing obesity, which now affects more than half of adults (Eurostat, Obesity rate according to Body Mass Index (BMI)). In addition to eating habits, food waste is another problem, as "around 20% of all food produced is thrown away" (Commission communication on the "Farm to Fork" strategy, p. 4). The food environment in which consumers interact with the food system also does not encourage consumers to buy healthy alternatives. Factors that influence consumption in this environment include food insecurity or the affordability and limited simplicity or convenience of healthy foods. The Commission sees a need for action to change consumption patterns, reduce food waste and create a conducive food environment.

Economy: From an economic perspective, the Commission attests that the transition to sustainable food systems offers "enormous economic opportunities" (Commission communication on the "Farm to Fork" strategy, p.3). The early transition to sustainability gives farmers, fishermen and other stakeholders pioneering advantages in the food chain over competitors outside the EU, which they can use to their advantage. In this context, the Commission needs to take action to enable or promote the transition to sustainable practices for stakeholders in order to create new business and economic opportunities for food entrepreneurs, which in turn could lead to an increase in revenue. On the other hand, there is a need for action to eliminate economic deficits, such as improving the remuneration of primary producers or reducing rising health costs due to the increase in diet-related diseases.