SUSTAINABILITY: A Guide

Real Change needed from Farm to Fork

The global food system impacts on the environment, people and economies in powerful ways. Effects can be devastating if actors in the food system do not take due care to avoid environmental destruction, health crises, human rights violations and damage to local economies, cultures and livelihoods. Consumer concern and awareness of these issues is increasing and people are demanding safe food that is produced ethically. We share the concerns and commitments of those who want our production and consumption of food to be done with emphasis on sustainable and equitable practices.

With this mind, we offer these resources to help to increase our understanding and awareness of environmental, social and economic risks and challenges, and to inform the change we need to enable from farm to fork. We humbly hope that we will be amongst those that will play a role in bringing about change.

Considerations

The food industry needs to take into consideration how it impacts and is impacted by environmental, social and economic factors.

Widely considered the most urgent and impactful environmental crises climate change is the most high-profile challenge facing the world today.

The global food system produces 30% of human made greenhouse emissions. Livestock production alone contributes 14,5%.

According to PwC “in the dry summer of 2018 agricultural yield for cereals per hectare in Germany, for example, fell by 16 percent compared to the three-year average of the previous years”.

Only 26 of the world’s largest 350 food companies are actively working to reduce greenhouse gases. 123 have set not targets.

Another environmental problem is the challenge of natural resource use. Virtually all food industry activity affects natural resource use, ofetn with rapid exploitation of various inputs. For instance, the use of water can threaten the existence of communities and even permanently alter nature itself.

The way we produce our food is a key driver of biodiversity loss and depletion of freshwater reserves.

According to the FAO, in 2017 about a third of the global fish stocks were overfished, while nearly 60% were fully exploited.

As populations increase, this impact on the environment will increase as food production increases.

1 in 3 people in the world are obese, while 1 in 9 are hungry or malnourished. Still 201 of the 350 companies assessed, provide no evidence of marketing strategies that prioritise healthy foods.

The use of fertilizers, pesticides, antibiotics and growth hormones is also raising concern amongst consumers.

PwC predicts that “in supermarkets, the demand for low-fat, low-sugar and vegetarian food will increase, because consumers are increasingly adopting a healthy lifestyle and are paying more attention to climate protection”.

The food system is plagued with challenges around human rights and social inclusion.

This is due to its long and not-so transparent supply chains, prevalence of dangerous work, high levels of deployment of migrants, women and young/child workers,

Issues of decent work, remuneration levels and worker safety have to be catered for.

30% of food produced is lost or wasted. Not only do consumers in developed countries dump large amounts of food due to its appearance, but substantial losses also occur early on in the growth cycle. The Journal of Agricultural Science notes that “among crops, the total global potential loss due to pests varied from about 50% in wheat to more than 80% in cotton production. The responses are estimated as losses of 26–29% for soybean, wheat and cotton, and 31, 37 and 40% for maize, rice and potatoes, respectively.” The need for environmentally friendly pest-remediation measures is more important than ever to avoid further stressing the planet.

According to the World Health Organisation : An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years.

In one single year the Center for Disease Control estimates that 48 million Americans fall ill and 128 000 are hospitalised as result of food hygiene issues. This costs the US economy USD 77.7 billion.

Foodborne diseases impede socioeconomic development by straining health care systems and harming national economies, tourism and trade

Possible Responses

Across the food industry, various sustainability-related responses and strategies are being attempted.

Roleplayers need to demonstrate that they have developed a system of social responsibility (SR) that is tailored to their operations and considered equal to the company’s economics.

There needs to be commitment to a company culture that regards successful operations as not only those managed to turn a profit, but that they have to be socially responsible.

GRI Sustainability Reporting Standards (GRI Standards) are key for sustainability reporting. They specify the requirements and reporting principles that organizations must comply with to report in accordance with the GRI Standards. Perusing the standards creates awareness of the aspects that impact sustainability.

Procurement Practices
Anti-corruption
Anti-competitive behaviour
Tax
Energy
Water and Effluents
Biodiversity
Employment
Child Labour
Local Communities
Rights of Indigenous Peoples

According to Fair Trade USA, “fair trade is based on the simple idea that the products bought and sold every day are connected to the livelihoods of others, fair trade is a way to make a conscious choice for a better world. A choice for Fair Trade Certified™ goods is a choice to support responsible companies, empower farmers, workers, and fishermen, and protect the environment. In other words, it’s a world-changing way of doing business”.

Fair Trade products are certified on the basis of:
Safe working conditions Environmental protection Sustainable livelihoods Community Development Funds

Role players are developing responses based on Key questions :

Will climate-related risks impact on availability and pricing of essential resources needed for production processes?
Is water risk sufficiently considered in planning processes for production capacities?
What new technologies could support cost efficiency and reduction of CO2 emissions?
Should adaptations of the product portfolio be considered?

Role players are being encouraged to develop and implement climate strategies focused on:

Climate impact: How can we reduce emissions cost-effectively and in line with the requirements of the Paris Climate Convention?
Climate risks: How will society’s response to climate change and the physical effects of global warming affect us ?
Climate Opportunities: What opportunities will present themselves in the context of climate change?

Leading companies are now developing , implementing and disclosing stakeholder engagement strategies and processes.

Genuine and meaningful engagement with those involved and/or affected by role player processes is increasingly being required as evidence that the rights of workers and communities are getting their due attention.

Role players need to put in place measures to address:

Employment and employment relationships.
Conditions of work and social protection.
Social dialogue.
Health and safety at work.
Employee Wellness
Employee Safety
Human development.

There needs to be commitment to:

Fair marketing, factual and unbiased information and fair contractual practices,
Protection of consumers’ health and safety,
Sustainable consumption,
Consumer service, support, and complaint and dispute resolution,
Consumer data protection and privacy

55 of the top 350 food related companies are linking their top management remuneration policy to performance around sustainable development metrics, of which five companies are going even further and linking remuneration to sustainable development metrics across all three benchmark dimensions (environment, nutrition and social inclusion).

For detailed information on Food Safety related Certifications and Standards, see

Food Safety : A Guide

SUSTAINABILITY: A Guide

Real Change needed from Farm to Fork

Considerations

Possible Responses

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