- Peter Oosterveer
- , and Anke Brons
Abstract
This chapter looks at how food systems are organized in a globalized economy. The chapter also differentiates between mainstream food systems, which aim for economic efficiency and rely on the intensive use of technology, including machinery, chemical fertilizers, and pesticides, and alternative food systems, which prioritize quality over efficiency in the food supply chain, and usually pay specific attention to certain aspects in the food chain, such as organic production processes, ethics of production, and the relationships between producer and consumer. Next, the chapter defines what sustainable food systems look like and identifies ways to measure food system sustainability. Finally, the chapter explores methods for enhancing the sustainability of food systems such as building on what works and reforming food governance.