Food systems

Colonna Paul, Fournier Stéphane, Touzard Jean-Marc, Abécassis Joël, Broutin Cécile, Chabrol Didier, Champenois Armelle, Deverre Christian, François Martine, Lo Stimolo Danièle, Méry Vanessa, Moustier Paule, Trystram Gilles. 2013. Food systems. In : Food system sustainability : Insights from duALIne. Esnouf Catherine (ed.), Russel Marie (ed.), Bricas Nicolas (ed.). Cambridge : Cambridge University Press, pp. 69-100. ISBN 978-1-107-03646-8

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Abstract : This chapter focuses on food systems using an innovative dual approach. First of all, by considering them in interaction with energy and chemical systems within ecosystems, it poses the question of resource allocation (land and biomass). Second, a socioeconomic approach then highlights the diversity of these food systems. Different types of systems co-exist and reflect different ways of producing, processing, distributing and consuming food products. The 'global' food system is a constantly changing combination of these different types of systems, ail of which influence each other. Thanks to this dual approach to food systems, new research questions have emerged. New analytical frameworks would enable a clearer understanding of the interconnections between food systems within ecosystems, on the one hand, and their diversity and constant recombination on the other. (Résumé d'auteur)

Mots-clés Agrovoc : Production alimentaire, Analyse de système, Alimentation humaine, Durabilité, Produit alimentaire, Traitement des aliments, Commercialisation, Consommation d'énergie, Gestion des ressources, Écosystème

Mots-clés géographiques Agrovoc : Monde

Classification Agris : E14 - Development economics and policies
P05 - Energy resources management
P01 - Nature conservation and land resources

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

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