Secteur d'intérêt: B

Nourriture et gaspillage alimentaire

La nourriture et le gaspillage alimentaire sont des indicateurs de l'efficacité de la production agricole dans une ferme. Les maillons de la chaîne d'approvisionnement alimentaire sont évalués par rapport au ratio consommation production. Un autre élément de mesure est représenté par la diversité culturelle de la consommation.

La nourriture comme marque culturelle: son choix détermine aussi son statut social. Mais comment et combien produire? Il est nécessaire de donner des réponses techniques concrètes aux inégalités et contradictions pour la construction d'une société démocratique et une perspective de développement.

But 8
Encourager durable, croissance économique inclusive et durable, plein emploi productif et travail décent pour tous

Cible 8.4
Progressively improve, by 2030, global efficiency in consumption and in the production of resources and attempt to disconnect economic growth from environmental degradation, in accordance with the ten-year framework of programs relating to production and sustainable consumption, with the most developed countries in first line

But 12
Garantir des modes de production et de consommation durables

Cible 12.2
Assurer une gestion durable et une utilisation efficace des ressources naturelles
Cible 12.3
Halve global per capita food waste at the retail and consumer level and reduce food losses during production and supply chains, including post-harvest losses
Cible 12.8
Ensure that all people, in every part of the world, have the relevant information and the right awareness of sustainable development and a lifestyle in harmony with nature

But 15
Protéger, restaurer et promouvoir une utilisation durable de l'écosystème terrestre

Cible 15.9
Integrate the principles of ecosystem and biodiversity into national and local projects, in development processes and strategies and reports for poverty reduction

action 2

On the one hand, statistics show the growth in the number of those suffering from hunger and to this contribute to the increase in food prices, the decrease in the economic resources of the poorest populations, the limited access to the market and food. D'autre part, it is confirmed that the land can sufficiently feed all its inhabitants. In fact, although in some regions low levels of food production remain, globally this production is sufficient to satisfy both the demand for current food and that expected in the future.

At the same time, these data indicate the absence of a cause-effect relationship between population growth and hunger, and this is further proven by the deplorable destruction of foodstuffs as a function of economic profit.

Hunger does not depend so much on material scarcity, but rather on the scarcity of social resources, the most important of which is of an institutional nature. That is, there is a lack of economic institutions able to guarantee access to regular and adequate food, and to meet the needs connected with primary needs and with the emergencies of real food crises.

Dans ce contexte, the management of food production flows becomes crucial in supporting or not supporting the social development of producing populations.

It is therefore clear that “Designing Food” is needed.

By design we mean the set of planning and planning phases of activities that will lead to an expected result, which can be totally, partially or even missed.

Almost all human activities resort, more or less effectively, to planning through the most appropriate means, strategies and actions to achieve certain goals.

Specifically, “designing food” means organizing and rationalizing a supply chain activity.

In a process of supply chain the stakeholders operate, the various economic agents, who intervene directly or indirectly. The expected result is to satisfy consumers’ food needs in terms of nutritional needs, food quality and food safety, in a context of environmental sustainability and protection of social rights.

By virtue of these expectations, designing food is really complex and planning the food chain is a “work” in constant transformation given the increasingly numerous aspects that design must necessarily involve. In fact, planning choices cannot be ignored from considering some fundamental aspects such as safety, animal health and welfare, plant protection, food production and distribution, innovation in the food sector.

Food design also means protecting consumers from the risks associated with food, from the field to the farm and from the farm to the table.

The design machine is operated on the basis of the needs and demands of consumers, through which the supply chain is climbed upstream and the design strategies are set. À cette fin, the collection of data on food consumption trends and habits is crucial to better understand what is expected to be found on the table and better to guide the design choices.

Projets pilotes activables

Les projets pilotes peuvent concerner une ou plusieurs cibles des objectifs identifiés ainsi qu'un ou plusieurs indicateurs généraux. For the purposes of verification and measurability and related accounting in the definition of the executive planning, des indicateurs spécifiques seront identifiés parmi ceux définis dans le cadre mondial d'indicateurs 2019 de l'ODD. The pilot projects that can be activated in Action B.2 are the following:

– Production planning and food requirements

– Food quality and production chains

– Food production flows and social development

– New consumers and changes in agricultural production

– Waste and energy