Developing Sustainable Food Systems in Europe: National Policies and Stakeholder Perspectives in a Four-Country Analysis
Abstract
:1. Introduction
- (1)
- identify the dimensions of food sustainability addressed in the four involved countries;
- (2)
- analyse the main drivers of and barriers to developing SFSs;
- (3)
- analyse and propose common and specific national solutions for developing SFSs.
2. Theoretical Background
2.1. Food Sustainability and SFSs
2.2. Policies for SFS Development
3. Materials and Methods
3.1. Analysis of National Policy Documents on SFSs
3.2. In-Depth Interviews with National Stakeholders
4. Results
4.1. Dimensions of Food Sustainability and SFS
4.2. Drivers for and Barriers to Developing SFSs
4.3. Proposed Solutions for SFS Development
5. Discussion
6. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Appendix A
Part 1: General information about the text Number/code/Title: Full title: Country/Place: Regulation X (out of 10) Issue: Release date: Status of document: |
Part 2: Specific information on the text Voice: Voice(s) speaking: Perspective: References: Diagnosis: Problem: Why it is seen as a problem(s): Actors of the problem (who is responsible for making the problem, who is responsible for solving the problem): Causality (cause of the problem(s)): Dimensions of the issue (social categories and behaviours): Intersectionality (other issues related to the main one): Mechanisms (resources/norms used in the text): Form (persuasion techniques/metaphors/contrasts used in the text): Location (what level the text refers to): Normativity (what is normal if that is the problem): Legitimisation of non-problem(s) (what should or should not be legitimised): Prognosis: Proposed solution: Priority goals and their order: How to achieve the goals (strategy/means/instruments): Social categories that should act and the desired behaviour: Who should [not] do what: Form (argumentation/style/persuasion techniques/metaphors): Where the solution should be applied (national/regional level, local projects, NGOs, etc.): Normativity: What is seen as good? What is seen as bad? Balance: Balance in the analysed text (correlation between diagnosis and prognosis): Frictions or contradictions within the elements of the text: |
Part 3: Further analysis—Comments (1) Identification and construction of issue frames (2) How document frames combine into issue frames (3) Are there any metaframes by finding common normative frames belonging to different policy issues? |
Food Sustainability Dimensions | Drivers of and Barriers to SFSs | Solutions for SFSs | |
---|---|---|---|
Germany | |||
D1 | Climate change; biodiversity; resource management and other environmental issues | Consumption of products and services significantly influences not only the economic and social situation but also the state of the environment; household consumption with great potential to reduce the environmental impact | National strategies for sustainable development including debate within society; education, consumer information; environmental and social labels; ecodesign; sustainable public procurement; research on sustainable consumption; social innovations, monitoring sustainable consumption; adopt a circular economy strategy and increase research, innovation, and training on green economy; attention to marginal areas; additional funds for agrifood business and the implementation of environmental related initiatives; keeping vital rural areas |
D2 | Labelling of organic products | Information on the label; information about the products; role of and the correct use of certification; certification | Correct and transparent labelling system; informing consumers; supporting certified products; constant evaluation of organic certificated food products; safeguarding environmentally friendly production |
D3 | Organic food production | Organic farming is resource-efficient and environmentally friendly in line with the principle of sustainability; demand for organic farm products has been increasing, and this demand can only partly be satisfied at this point in time | Expansion of organic farming practices; five major action points (coherent legal framework, improve ease of access to organic farming, making use of existing and expanding demand potential, improve performance of ecological agricultural systems, reward environmental services) are suggested and described |
D4 | Food waste, as a waste of resources, to be avoided from economic, ecological, and ethical perspectives | Waste of food by companies that could consider passing on food items to social institutions but do not do so because of legal concerns | Reducing food waste and providing food for people in need; setting up a system for donating food products close to the expiration date to the endangered social categories; providing clear and easy-to-understand information for donors and recipients of food items |
D5 | Greenhouse gas; processing and consumption of food, social impacts through choices of food | Climate change, health, and the global population because our food consumption is increasing rather than decreasing; there is need to act in this area and help guide a shift towards more sustainable food consumption | Guidance from specific institutions for individual consumers with regard to choosing sustainable food consumption; controls from supervisory authorities in the case of food production and animal welfare |
D6 | Environmental protection; soil conversation; protection of species; water pollution; animal welfare; reduce of negative impact of food production by using organic farming | Limited number of organic agricultural enterprises, although organic farming methods are more sustainable | Guiding society towards more sustainable food production; five main actions points with 24 concepts are defined, addressed to the government and producers |
D7 | Labelling of organic products; use of national and EU organic label | Voluntary national organic label in combination with the EU organic label | Use of national organic labelling whenever possible and appropriate |
D8 | Genetic modification of food and feed | The underlying cause is fear of GM foods and feeds, and related health concerns | Limiting the use of genetically modified food; informing consumers and producers |
D9 | General principles of sustainability, including all 17 SDGs | Difficulty following all indicators and activities that are required to achieve SDGs | Strengthening policy coherence and the inclusion of social actors; improving the work of institutions, federal and state government cooperation; prioritising the German sustainability strategy by departments, sustainability program for public actors and facilities; organic agriculture should represent 25% of total agriculture in Germany by 2025 |
D10 | Sustainable food; labelling; government initiatives related to sustainable food consumption; CO2 reduction | Changing habits in daily life related to food shopping; easy and time-saving food shopping | Guidelines addressed to German consumers to guide them towards more sustainable food choices; priority goal is the reduction of CO2 emissions and other impacts on the environment caused by our food choices |
Italy | |||
D11 | Environmental protection; use of natural resources | Protection of water resources; correct agricultural practices; management of waste; favour interventions for environmental protection; territorial and regional governance | Environmental standards; environmental and social considerations in public decision making; measures related to agrifood activities (e.g., protection water resources, agrifood heritage, and landscape); adaptation of territorial plans and regional programs to the goals of resource protections |
D12 | Green economy; use of natural resources; environmental protection | Competitiveness of national production; circular economy; role of public administrations in stimulating ‘green’ behaviours; protection of flora and fauna; recycling; production of energy; protection of water and soil resources | Label ‘Made Green in Italy’; Green Community and National Strategy of Green Community; environmental certification for environmental provisions; payment for ecosystem services; concerted actions (e.g., Committee for the Natural Capital); more awareness on sustainable mobility and city |
D13 | Environmental protection; use of natural resources; social issues; countries’ vulnerabilities | Natural resource preservation; attention to marginal, abandoned, and rural areas; attention to vulnerable farmers and fishers; enhancement of agrifood sector; consumer protection; issue of single-use plastics; renewable energy; citizens’ awareness | Additional funds for agrifood businesses; environment-related initiatives; fight against food frauds and misleading information; particular attention to marginal areas; food waste and donations |
D14 | Biodiversity preservation and enhancement; promotion of biodiversity for agricultural and food purposes; consideration of social aspects | Risk of genetic erosion and extinction; role of farmers; citizens’ awareness; product differentiation and typicality; preservation of rural areas; keeping vital rural and marginal areas | Biodiversity community; initiatives for biodiversity: national register, national network, plan and guidelines, central committee of management and monitoring, educational and informative activity, support for research |
D15 | Competitiveness of agricultural sector; keeping vital rural areas; supporting marginal areas | Role of vital farming; diversification of income sources for farmers; multi-functionality of agriculture; territorial cooperation; local resources and local products; preservation of rural areas | Label ‘Mountain Product’; traceability along all stages of the food supply chain; food and rural districts; correct and transparent labelling system; inter-ministry committee on food safety; concerted actions (e.g., agrifood discussion table); particular attention to marginal areas |
D16 | Green economy; environmental protection; energy efficiency; social needs; public health | Role of public administration contracts in stimulating environmental and social responsibility among businesses and citizens | Environmental and social considerations in public decision making; green public procurement |
D17 | Green economy; sustainable development; supporting marginal areas; food safety | Transition to a green economy; relevance of green public procurement; competitiveness of national companies in international markets; traditional agrifood products; waste management; scarce attention on ecological issues by previous national policy makers | Environmental and social considerations in public decision making; green public procurement; circular economy strategy; research, innovation and training on green economy; promotion of Made in Italy; correct and transparent labelling system; integration of rural development measures with interventions of general interests (e.g., landscape protection) |
D18 | Consumer/citizen protection; correct information | Respect for labelling requirements; transparency in origin, ingredients and other product information; informed choices and effects on health; fair labelling practices; ensuring truthful information | Correct and transparent labelling system; fight against food frauds and misleading information; punishment of deviations from mandatory requirements |
D19 | Improvement of public health | Health promotion; reduction of health inequalities; governance of national health system; health awareness; role of food choice and eating behaviour on health | Capacity-building initiatives to support policy making about health; fight against food frauds and misleading information; education campaigns for citizens |
D20 | Sustainable growth; relevance of research for agricultural sector | National strategy for research and innovation of agricultural sector; increase in productivity, profitability and efficiency; sustainability indirectly considered in different aspects (e.g., use of inputs, new technologies of production, energy, and non-food purposes); role of young farmers | Research and innovation in: sustainable increase in productivity, profitability, and resource efficiency in agroecosystems; climate change, biodiversity, soil functionality, and other ecological and social services of agriculture; coordination and integration supply chain processes and strengthening the role of agriculture; quality, typicality and food safety, and healthy lifestyles; sustainable use of biological resources for energy and industrial purposes; development and reorganisation of the system of knowledge for the agricultural, food, and forestry sector |
Norway | |||
D21 | Sustainable growth for aquaculture both in economic (competitiveness, capacity increase) and environmental (adaptation to environmental changes) terms | Aquaculture industry ‘reached its limits’; new permits and rules are needed to ensure further growth; need for new guidelines for maximum permitted biomass, when and how to seek increased capacity | Increasing the aquaculture industry’s production capacity in areas with little or moderate environmental impact, while reducing capacity in areas with unacceptable influence; promoting the aquaculture industry’s profitability and competitiveness within the framework of environmentally sustainable development |
D22 | Organic production; animal welfare; best environmental practice; biodiversity; labelling of organic agricultural products, aquaculture products, food, and feed | Understanding of what is considered organic and not; labelling organic products; benefits of organic labels; misuse of organic labels; regulations for what can be categorised as organic | Rules and clarifications for applying organic labels; regulations on organic production and agriculture |
D23 | Development of agriculture-related industries; increasing settlement in rural areas; rural development | Renewal of agriculture-based industry; overpopulation of urban areas and underpopulation of rural areas; developing rural areas; promoting organic production and locally grown food | Collaboration in the regions, and between regional and national levels, to create profitable jobs and contribute to employment throughout the country; agriculture-related business development as a tool for achieving district policy goals |
D24 | Food information; food safety; health; consumer awareness; avoiding misleading information | Lack of information for consumers about nutritional content, production method, origin, packaging, and pesticides; misleading actions and omission of important information; consumer knowledge about health, economic, environmental, social, and ethical issues | Providing rules of food information for consumers; regulation to ensure quality and consumer considerations along the entire production chain, and to safeguard environmentally friendly production |
D25 | Biotechnology; genetically modified organisms; uncertain adverse effects; social responsibility; ethics; animal welfare; human health | Lack of information about the outcomes of gene modification on animals, people, and the environment; ensuring animal welfare and ethical and sustainable principles when using genetic engineering | Restrictive policy limiting the use of genetically modified food with a set of rules that safeguards social responsibility, animal welfare, sustainability, and ethics |
D26 | Food safety; human health; animal and plant health | Risk to human health if the actors do not run their ventures compliant with the law; economic and labour-saving methods benefiting the actor but threatening human health | A set of regulations (e.g., about hygiene activities); controls from supervisory authorities |
D27 | Food safety; animal and plant welfare; human health; authorisation; regulations on pesticides; environmentally friendly production | Problems caused by pests, fungi, and weeds damaging living plants, plant parts, and seeds; supervision of plant and food safety, plant health, animal health, and animal welfare, and health, quality, and consumer concerns throughout the food production chain | Updated and more relevant regulations on the use of pesticides to safeguard plant welfare and ensure food safety |
D28 | Animal welfare; animal treatment; animal owners’ responsibility | Varying attitudes towards animals’ care, welfare, and living conditions; treating animals in an irresponsible and unethical manner | Regulations obliging to help if one finds an animal that is sick, injured, or helpless or has reason to believe that animals are subjected to abuse; strict rules regarding labelling, tracking, transport, killing, trials, living environment, breeding, and animal care; control of farms from supervisory authorities |
D29 | Animal welfare; animal needs; animal living conditions; animal care | Varying attitudes towards animals’ care, welfare and living conditions; treating animals in an irresponsible and unethical manner; poor animal health and diseases due to bad living conditions | Regulations to ensure good living conditions for animals; regulations obliging to notify the authorities if one has a reason to believe that animals are subjected to abuse; control of farms from supervisory authorities |
D30 | Animal welfare; animal needs; animal living conditions; animal care | Varying attitudes towards animals’ care, welfare, and living conditions; treating animals in an irresponsible and unethical manner; poor animal health and diseases due to bad living conditions | Regulations to ensure good living conditions for animals; regulations obliging to notify the authorities if one has a reason to believe that animals are subjected to abuse; control of farms from supervisory authorities |
Romania | |||
D31 | Labelling of organic products; correct information; consumer/citizen protection | Information on the label; information about the provenance of products; role and correct use of certification in influencing consumers (which could be used to mislead them); recertification | Re-evaluation process for organic products; stop selling products with the old label |
D32 | Environmental protection, quality of the environment, animal health, human health; food safety, correct information for farmers | Controlling the selling and use of agricultural pesticides; role of producers and retailers of pesticides in influencing farmers’ use of pesticides; water, air, and soil pollution from pesticides; complying with the EU regulation | Engagement to set up a National Action Plan to reduce the use of harmful pesticides in agriculture, which includes the obligation of sellers to advise farmers of the use of less harmful and even organic products; also, it includes restraining the use of pesticides, which spread in the air |
D33 | Conversion to organic agriculture, sustainable agriculture; labelling of organic products; food production | Clear definitions of terms related to organic production; methodology of organic production; simpler guidelines for the labelling of organic food products; favouring the conversion to sustainable agriculture | Solution is presented as a series of steps that need to be taken to become organic producers; a specific type of label is offered by the certification authority (National Authority for Organic Products) to inform consumers regarding the origins of the product; food operators are called out to apply for the conversion of their farms or processing factories into organic ones, and to certify their products |
D34 | Organic production in countries outside the EU; organic agriculture; European standards, quality standards; organic certification; informed consumers | Different understandings of organic production by the countries outside the EU; quality of imported non-EU products | Authorities must verify each lot of imported agrifood products regarding the documentation and actual quality of merchandise through a set of rapid analyses at the border so that the documents are correlated with the merchandise |
D35 | Human health; animal welfare; monitoring food production; risk monitoring; food safety | Rapid changes in the food production system and the logistic systems; informing consumers about possible hazards in a short time; clear responsibilities of food producers and food retailers in the area of food safety; monitoring of risks and hazards in the entire food production system | National Sanitary Veterinary and Food Safety Authority should constantly monitor all food producers and retailers, who should adhere to the hazard monitoring system and to the rapid alert system; there is a need to set up a national structure responsible for regulating, analysing, and monitoring all possible situations in the matter of food safety for both humans and animals |
D36 | Food waste; food donation; recycling; reuse (environmental protection); consumer education and awareness; social endangered categories | Increased food waste; volunteer actions of reducing food waste by large food operators; consumer education and awareness of food waste issues generated by high consumption | Participation of or setting up by the economic operators of information campaigns on food reduction for end consumers; a set of measures that could extend the life of a product, even if it has expired, such as selling the products at a low price or donating the product to a social organisation |
D37 | Eco-conditionality and cross-compliance regulations (environmental protection); animal rights; human health; funding in agriculture | Current agricultural system is harmful for the environment, animals and human health; funding farmers’ activities only if the norms of eco-conditionality are complied with; compliance with eco-conditionality and cross-compliance regulations | Farmers must limit the fertilisers and pesticides used in agriculture; converting farms for agriculture with more respect for the environment and living beings; follow European eco-conditionality and cross-compliance norms; authorities should constantly verify farmers’ compliance with the regulations |
D38 | Organic agriculture label; components/composition of food products | Missing information on the label about the provenance of organic food products | The proportion of organic ingredients should be mentioned on the label of organic food to properly inform consumers about the use of the ‘ae’ label on food products |
D39 | Traditional food products; certification, labelling rules; producer and consumer protection | Labelling rules and use for traditional food products; promoting traditional food products; counterfeit traditional food and unfair competition in the market | Authorities must closely verify compliance with traditional product criteria and conditions; authorities should constantly monitor the impact of the regulations of traditional food producers; producers must respect the conditions and criteria when asking for traditional product labels and after receiving them |
D40 | Sustainable development; environmental protection; health issues of all living beings | Unsustainable development; historical and geographical aspects of a country; inequalities from economic, social and environmental perspectives | Set up a comprehensive agenda for Romania, considering the 17 SDGs, with clear targets, for contributing to the sustainable development of the world, as part of it |
Food Sustainability Dimensions | Drivers of and Barriers to SFSs | Solutions for SFSs | |
---|---|---|---|
Germany | |||
S1 | Climate-friendly diet; environmentally friendly food; resource-efficient production; certification | Habits to buy and cook what has always been bought and cooked; vegetarian dishes are less appealing in big cantinas than meat dishes; lack of knowledge; food is a sensitive and individual topic for people, people do not like to be told what to eat | Increase attractiveness of vegetarian dishes, meat-reduced dishes, vegan dishes also in public cantinas; visualisation of information at the point of sale for greater appearance of sustainability; implement second price tag that includes environmental costs; apps to contribute to knowledge about sustainable food choices/organic farming; CO2 tax or adjustments of the VAT for food production |
S2 | Cradle to cradle system (production and consumption without waste); increasing the share in consumption of organic and regionally produced food | No official definition for ‘regional’ that is legally binding; sustainable food items required many assumptions and definitions; limited transparency; policy must pay attention to economic viability | Education of producers and consumers; transparency to reduce complexity; awareness of sustainable food through nudging, campaigns, education, and nutritional labelling |
S3 | Organic farming, including the ecological and social system | Availability and ease of accessibility of sustainable food to consumers; young parents start buying organic food because of baby food; price | Communication; transparency; awareness of the consumer; presence of sustainable food choices in public cantinas |
S4 | Planetary boundaries related to the food system (i.e., basic agriculture, water, soil, biodiversity, and ethical issues) | Abundance in the food sector by cheaply produced non-sustainable food; affordability (price and accessibility); mistrust through fake news, fake food; sustainable food is an implementation problem; habits and tradition of food choice; easier adaptation of younger generations; development in some groups to be ashamed of making unsustainable choices | Measures needed to achieve a circular economy that keeps the planetary limits to maintain productive systems that are stable; climate adaptability; advertisement and marketing; reaching young people by attention economy; framework set by politics; organic should be the standard, conventional should be labelled |
S5 | Subsisting on the strictest possible state regulations, namely the EU ordinance or other directives on organic agriculture; animal welfare | Increasing demand for sustainable/organic food choices in the last 20 years; animal welfare, regionality, and healthiness; digital tools as chance for the younger generation; lack of availability in out-of-home catering; strong conventional agricultural lobby | Increase in research funding for organic farming; accompanying campaigns in the field of organic in the out-of-home catering; education; facing consumers with their food choice habits; promotion supported by politics |
S6 | No more relying on the three-pillar model, but focused on the question how we can feed ourselves sustainably so we can keep the borders of the Earth and maybe even regenerate the planetary systems | Question of time, of the right information and of the right conditions and framework; producing food under unfair competitive conditions, unfair to the environment and to people; lack of experience and knowledge of transformation | Social-ecological tax reform (price of using natural resources needs to be reflected in the prices of food); experiential education, away from the theory, but showing people how food is produced, how recycling works |
S7 | Human consumption that makes the lifestyle transferable and scalable; in terms of the environmental factor, minimising the environmental footprint; in terms of social impacts, enhancing the positive impact on global supply chains; in economic terms, allowing the individual wallet to play a role, to not make this an upper-class theme | Affordability (price and accessibility); lack of a common approach to sustainability along the supply chain | Education (e.g., nudging); transparency; public procurement and cantinas to influence people’s food choices; real costs approach, real prices; credibility of labels |
S8 | Sustainable food system is basically a circular economy; no waste production of food and packaging; pricing system that reflects costs and benefits; cradle to cradle system | Complicated and heavy communication; communicate topics around sustainability too much in terms of renunciation, abstinence from flying, abandonment of mangoes, abandonment of meat | Communicate in an understandable and uncomplicated way; true cost approach; experience-oriented education; political acting through procurement |
S9 | Three pillars principle of sustainability; as far as the environment is concerned, it is clear that a system must be designed in such a way that it does not overburden and excessively affect resources; social principles are not violated in the complete value chain | Costs and lack of knowledge; thoughtlessness of consumers; main drivers are consumers and society; lack of belief in organic labelling | Guerrilla marketing; introduce CO2 taxation; experience-based education in schools for the younger generation; raise awareness in public and use responsible actors; apps or other digital tools only for already-aware consumers; introduce the system of responsibility in the industry |
S10 | Three pillars principle of sustainability with a focus on ecological and social aspects; health aspect of food consumption | Costs and lack of knowledge; age of the consumer (younger generations are more flexible); strong conventional agricultural lobby | Offer sustainable products without huge marketing communication; more restrictive regulations for animal welfare by politics; move all standards towards organic farming; placement of organic products in supermarkets |
Italy | |||
S11 | Organisational change in the supply chain; new relationship between producers and consumers; knowledge, know-how, competence, and culture; biodiversity in genetics, environment, and culture; more than organic food; not only product innovation; no more an option | Affordability (price and accessibility); too much information and fake news; consumers’ propensity towards sustainability; role of public institutions; role of the EU | National food safety agency; information quality from journalists and scientific communicators; building sustainable food supply chains involving all actors (consumers, retailers, manufacturers, farmers, public institutions); product-specific cooperation for SFSs; back to tradition, territorial specificities, culinary culture; more agrifood supply chain policies from EU |
S12 | Fair income for workers and producers; application of non-polluting practices in the supply chain; organic food (the only one regulated by law and certified); irreversible process; biodiversity and citizens’ culture on biodiversity | Daily choice depending on consumer culture, knowledge and attitudes on wellbeing, health, and environment; price and values associated with sustainable food; large retailers’ policies | Regulations and policies to facilitate sustainable processes; promote organic food at schools and public administrations; education at school; certification, controls, and monitoring; accessibility to make the choice of sustainable food easier; traceability through technology; more free and independent research; generational change in agriculture; monitoring information food labels; shared objectives and cooperation along the supply chain |
S13 | High-quality and healthy products; respect for ethics and moral values; fair prices reflecting production efforts; reassurance to consumers about producers’ commitment; respecting the law or being proactive with the law | ‘Intrinsic dualism’ in consumer choice (high-processed food v. natural food); price; consumers’ awareness and education; information (fake news and distorted information); role of public institutions; role of technology; large retailers’ policies; lack of a common approach to sustainability along the supply chain | Regulations and policies facilitating sustainable processes; more information at the point of sale; support producers adopting sustainable practices; more education for young generations; more investment in scientific research, new technologies, innovation implementation, and infrastructures; management of food waste and food packaging; promote circular economy |
S14 | Three environmental, social, and economic pillars; nutrition; related to the product, business and territory; attribute generating differentiation; fair and safe working conditions; fair income to farmers and along the supply chain; circular economy and waste management | Lack of common sustainability models, approaches, and standards; gaps in communication and confusion among consumers; feasible, verifiable, and certifiable standards; price; role of technology; role of public institutions; not only for large businesses; involvement along the food supply chain | Shared definition of standards (requirements and measures); considering food supply chain peculiarities; support ‘Made in Italy’ in terms of sustainability; reinforce Protected Designations of Origin through sustainability; more attention to animal welfare; more involvement of large retailers; education at school |
S15 | Three environmental, social, and economic pillars along the supply chain; organic production; sustainable packaging; local transportation and distribution; fair and safe working conditions; circular economy and waste management; sufficiency criterion | Price and environmental cost; interest of young generations; lack of common sustainability models and approaches; long-term planning; role of technology; role of public institutions; education; role of EU | Build a sense of community and participatory process; sustainability as an experience; partnership between producers and consumers; solidarity purchasing groups; information technology (e.g., talking labels, block-chain, apps); support producers adopting sustainable practices, and inter-professional networks |
S16 | Production and consumption model inspired by low environmental impacts; technological–scientific revolution; consumer purchase model based on awareness about green products (i.e., respecting the environment, reducing waste, promoting reuse and recycle) | Interest of young generations; misleading claims and information; role of technology; role of public institutions; large retailers’ policies—the power of consumer choice | Support producers adopting sustainable practices; more investment in R&D; promotion of fair conditions and skill improvement for workers in food supply chains; information technology (e.g., talking labels, block-chain, apps); more education; new marketing strategies increasing trust in brands and certifications, higher food quality, reducing portion size and correct advertising |
S17 | Change of habits to respect production seasonality; nutrition; biodiversity and localness; promotion of natural and cultural heritage | Interest of young generations; information and environmental costs; lack of media attention; poor nutrition and health issues; misleading claims and advertising; large retailers’ policies; education; role of public institutions | Agroecology; more attention to nutrition; education at school; promotion of agrifood heritage; promotion of local consumption and waste reduction; information technology (e.g., talking labels, block-chain, apps); more public measures for biodiversity and reducing desertification |
S18 | Three environmental, social and economic pillars; certification; nutrition; natural resource protection today and for the future | Lack of common sustainability models, approaches and standards; role of public institutions in measuring sustainability; price and willingness to pay; information and packaging labelling; education; producers vs. citizens in the use of territorial resources; waste management; role of technology; large retailers’ policies; business marketing strategies | Less bureaucracy for producers; shared definition of standards (requirements and measures); considering food supply chain peculiarities; promotion of inter-professional networks and skill development; supply chain certification; support producers adopting sustainable practices, start-up, investment in R&D; information technology (e.g., talking labels, block-chain, apps); education at school; green public procurement; make sustainability a ‘lifestyle’ |
S19 | Three environmental, social, and economic pillars—certification; food security and safety | Accessibility; transparent information in stores; lack of common sustainability models, approaches and standards; business marketing strategies; large retailers’ policies; education; information; role of big data; role of the EU | Promotion of inter-professional networks and skill development; shared definition of standards (requirements and measures); definition of a minimum level of sustainability; public supervision of production costs and market prices of sustainable food |
S20 | Three environmental, social, and economic pillars; certification; nutrition and health; high quality; ethics; biodiversity and localness; promotion of natural and cultural heritage | Lack of common sustainability models, approaches and standards; misleading advertising; education; correct information; lack of norms regulating high-quality product characteristics; poor nutrition and health issues; high-processed food and nutritional depletion; correct use of technology; interest of young generations and ‘intrinsic dualism’; role of the EU | Make sustainability a ‘lifestyle’ and promote healthy products; more public measures for biodiversity and food culture protection; more attention to nutritional standards of sustainability and business environmental impacts; role of public institutions in sustainability certifications; investment in transportation and logistics; education and information; information technology (e.g., talking labels, block-chain, apps); support producers adopting sustainable practices; reduction of portion size |
Norway | |||
S21 | Social and cultural dimensions of sustainability (e.g., affordability of good and healthy food); having an understanding of how all humans everywhere should be able to produce food that gives a complete diet | Need for a broader understanding of what sustainable food is, especially among young people; lack of knowledge about sustainable food; food sustainability is a complex multidimensional concept | Importance of influencers; increase consumer engagement for sustainable food; make sustainable choices easier and more understandable (labelling, guidelines); education about sustainable food in schools; encourage consumers to do simple things like sorting waste and eating varied and locally produced food |
S22 | Living in a way that allows us to leave behind the same resources and living conditions that we ourselves now have to our younger generations and descendants; eating food that creates less CO2 emissions, but still gives us the nutrition we need | Lack of knowledge about environmental changes, sustainability, nutrition, and healthy alternatives; habits and traditions, to a large degree, shape people’s diets and create resistance to change; lack of availability and affordability; food waste concept; conflicting messages about what sustainable food is | Make sustainable choices as simple and available as possible (e.g., providing vegetarian and vegan options at every restaurant); provide knowledge about sustainable food; large distributors (e.g., supermarkets) need to provide more sustainable food choices; redefine what food waste is—we need to define all loss of food as food waste; have a more wholesome understanding and approach towards sustainable food with a variety of different actors using one voice |
S23 | Complex concept with many different, often conflicting, angles; question about more than emissions and pollution—it is also, for example, about working and living conditions for employees at tomato farms | Conflicting information about food sustainability; high prices for sustainable food, especially for young people; availability of sustainable food | Storytelling as a powerful tool to attract consumers; supermarket chains can provide more sustainable food options; clear, easy-to-understand and transparent requirements for what sustainable food is, strategy and funding for promoting sustainable food; encourage simple actions (e.g., reducing food waste, decreasing weekly meat consumption) |
S24 | Compliance with UN’s SDGs; includes sustainable economy, removal of both hunger and obesity, environmental impact, and greenhouse gas emissions | Conflicting professional recommendations on food sustainability; need to provide the right information to consumers; food waste and plastic waste | Use media to increase engagement around sustainable food; label sustainable food products; provide information to consumers; government needs to regulate, coordinate, and facilitate knowledge and coordinate district politics, agricultural politics, and industrial politics; use digital technologies to capture data throughout the whole value chain; provide official dietary advice on sustainable food; reduce food waste and plastic waste |
S25 | Climate and CO2 emissions (e.g., meat production produces a lot of CO2); different views on sustainability (e.g., meat producers in Norway believe that meat production is sustainable due to the Norwegian landscape and climate conditions) | ‘Zero waste’ and climate campaign often come across as too hysterical for many people; availability of sustainable food; affordability of sustainable food; lack of knowledge about sustainable food | Increase consumption of fruit and vegetables; power of communication (e.g., through social media); teach consumers about sustainability; provide fresh and fast sustainable food (e.g., pre-cut fruit and vegetables at every supermarket and kiosk); school fruit project; reduce food waste by providing special offers for food that is about to expire; label sustainable food; have a comprehensive approach towards food sustainability taking into consideration different sustainability aspects; provide local food; provide knowledge about sustainable food (e.g., making sustainability a bigger part of the school curriculum); make sustainable alternatives more attractive (e.g., by communicating their positive effects) |
S26 | Multidimensional concept; it is not only about the environmental aspect, but just as much about the use of resources, nutrient-dense products (e.g., if you cut out meat, you will probably need product a, b, and c to substitute those nutrients), economy, and ensuring food safety | Food sustainability concept feels vague and confusing; food waste; food sustainability feels too overwhelming; need to adjust the definition of food sustainability to local conditions | Use influencers such as bloggers and YouTubers; encourage consumers to do simple things to enhance sustainability (e.g., weekly meat-free day); all actors in the food system (e.g., farmers, manufacturers, stores, and distribution) should take responsibility; take local circumstances into account when discussing food sustainability; a balanced approach towards food sustainability; technology to increase food sustainability; decrease food waste (buy less, smaller portions) |
S27 | Importance of choosing locally produced food; using as many parts of the animal as possible; doing one’s best to reduce food waste; supporting local producers | Affordability of sustainable food; availability of sustainable food; strict regulatory framework that, to a large degree, prevents using leftover foods; media focuses mostly on cheap food, not sustainable food; Norwegian producers lack marketing skills to promote their products | Distributors can influence consumers (e.g., through product placement); Norwegian producers need to improve their marketing of local food products; media needs to focus on food sustainability; reduce fees and taxes for Norwegian food; Norwegian food must be served at all public events; reduce meat consumption and eat better, ethically produced meat, eat more local products; further research to make food more sustainable; develop new technologies to further support sustainable production of food |
S28 | Complex concept that can mean both everything and nothing; a kind of attitude towards how you orient yourself in society, that you look at the bigger picture when you make choices and think not only about yourself | Availability of sustainable food; transporting food over large distances (e.g., by plane); food waste because what the population acknowledges as food is limited (e.g., not eating all parts of the animal); lack of knowledge about sustainable food and sustainable agriculture | Use role models and positive examples (e.g., influencers and famous people); producers can make sustainable food more attractive (e.g., through packaging design); reduce food transport; remove the VAT on ecological food and on fruit and vegetables; further develop organic agriculture; increase knowledge of biological processes, ecosystems, and agriculture in general; reduce food waste (e.g., eat the whole animal, sell expired food at lower prices, plan for grocery shopping); make sustainability a bigger part of the school curriculum |
S29 | Food produced with regard to the climate and common justice at all production stages, and based on local resources; food produced to the largest possible degree locally in Norway | Lack of knowledge about sustainable food; availability of information about sustainable food; availability of local food; involvement of large grocery chains; affordability of sustainable food | Food producers need to be honest and transparent with their information on how food is made; provide information and knowledge about food sustainability to consumers; implement sustainability as part of the school curriculum; big grocery chain stores should explicitly explain the consequences of choosing or not choosing sustainable food; promote local foods using good stories; open alternative channels for the distribution of local food (e.g., ‘Reko-ringer’); more laws and regulations regarding animal feed and animal products (e.g., labelling); dedicate more agricultural area to plant-based protein, such as peas and legumes; regulate price levels, so that sustainable food options do not become too expensive; launch support schemes for farmers selling directly to consumers |
S30 | Change from a meat-based to a more plant-based diet; in every product category, find the alternatives that score high on water and land sustainability and CO2 emissions in general, through the whole value chain | Lack of knowledge and information about sustainable food; availability of sustainable food; conflicting messages between what is healthy and what is sustainable; affordability of sustainable food; food sustainability seems to be too complicated; food waste | Increase knowledge of sustainable food among consumers; increase availability of sustainable food in supermarkets and restaurants; government needs to make more requirements and guidelines to make it easier for companies and the public to live more sustainably; provide better prices, placement, and product design for sustainable food; labelling of sustainable food; more control and transparency on how food is produced within the EU; more research-based approaches to what actually works and what does not work for promoting sustainable food; reduce food waste (e.g., smaller portions) |
Romania | |||
S31 | Social benefits; healthy lifestyle; environmental protection; ethics; environmental respect; local products | Food security; food waste; climate change; natural resources depletion; availability of natural resources; degree of specialisation of producers; implementation of environmentally friendly production techniques; availability of sustainable food; information on producers of sustainable food; degree of logistics technology; short food chain; storage, transport, and traceability; connecting to RNDR (national rural development network); consumption patterns; reluctance to change food habits and to try new food products; information; income; geography (urban/rural); quality schemes and compensatory payments; fiscal, legislative, and coercive measures; national awareness campaigns on sustainable food | Develop a national rural development network (a project or organisation) that gathers producers, consumers, public local units to put them in contact to shorten the link between them and create new partnerships in the field of rural development, while promoting sustainable development |
S32 | Food access of humans and other organisms; without impacting resources for future generations; food waste reduction; ethics; preservation of local heritage; synergy between local actors | Education and information; consumerism policy; prices as influencing factors of demand; public policies for sustainable food system development; knowledge of policy makers in terms of the quality system of food products; financing measures on quality and promotion of food | Create products of certified quality; implement quality schemes; stronger marketing campaigns; stimulate the desire of consumers for sustainable food purchases; higher taxes for unsustainable producers, which further stimulates consumers; introduce a national program that stimulates food exports; education of consumers, awareness campaigns; introduce a sustainability criterion in public procurement and project assessment for funding; create a national framework, developing strategies for Romanian food; the role of government in fostering the development of a sustainable food system could be achieved by creating a legislative framework and information campaigns on sustainable food for consumers |
S33 | Local economy; economically viable; environmental and health protection; balance | Information regarding environmental imbalances and effects generated on communities; health awareness; consumers’ preferences and education from young ages; market competitiveness of the traditional household; intensive agricultural practices; unfair competition between local and foreign products; focus should be on processed food exports and not on agricultural exports; length of the supply chain; acquisition processes; current promoted models of agriculture; market promotion | Create the direction and provide the necessary financial measures (main role of the state); elaborate technical studies and analyses of the current situation and then implement promotion campaigns to educate consumers |
S34 | Resource conservation and protection for future generation; available resources; environmental protection; nutrition; quality of life; prosperity; economic growth | Information campaigns; knowledge of the meaning of sustainable products; consolidation of legislative framework; access to healthy food; prices of sustainable food (fair); development and restrictions of production processes; promotion of innovation in terms of producing goods with both a minimal impact on the environment and comfort for users; marketing campaigns for sustainable products and consumers’ education; diversification of sustainable food | Label sustainable products, add more information on the label regarding the content of the product; develop green shops; develop the recycling infrastructure in shopping areas; develop the legislative framework; more involvement of public authorities in developing the SFS; increase the availability (production, affordability) of sustainable food for disadvantaged social categories |
S35 | Biodiversity protection; good level of life and a long one; food choice; information; balance between nutritious eating, environmental dimensions and the human system for heading towards the ‘blue area’ | Economic interest of stakeholders; demand; consumers’ affordability of the sustainable food; financial benefits, economic incentives, administrative facilities, and market organisation facilities; information held by consumers; education and information; higher living standard | Develop a strong and coherent policy; organise events to raise awareness in various social categories; support producers by granting benefits; develop various associative forms; stimulate the demand for sustainable food |
S36 | Food availability; acknowledging planetary boundaries; giving back to Earth; not harming the planet; environmental protection; balance | Lack of knowledge (insufficient reading); lack of role models and opinion leaders; education and information; chaos on the internet; distribution of income; ‘business owner’ mentality (everyone should have a business, which generates over-competition); production costs; financial opportunities for clusters, research; stringent European market policies compared with other countries around the world; consumers’ tastes and habits; prices; disagreements between the manufacturers of different products; excesses of consumption; political interests; technological innovation and development; digitisation, adaptation to change | Change the financing paradigm by financing real sustainability and reducing taxes for sustainable practices; create a new business model; finance and develop digitalisation; finance and develop the research field; true education; take responsibility for communication on SFSs by opinion leaders and role models; create digital standards and digital platforms; workforce reconversion; reassess of the current evaluation grid used for project evaluation to be funded by considering all aspects of sustainability; create a strategy for SFSs; develop a global system of analysis, collection, algorithm, prediction, and preventive measures of risks in the food chain |
S37 | Environment’s gain; consumers’ gain; good quality; thinking of future generations; innovation and technology | Lack of information; lack of the desire to be informed; non-involvement of decision makers; power of example; education; information; mass media; innovation; financial incentives; presence of environmentally friendly distribution and technologies | Raise awareness about the meaning and benefits of sustainable food; develop educational programs |
S38 | Organic food; traditional food; tackling the natural resources depletion; environmental protection | Lack of resource allocation to support producers; frequent controls that disrupt activities; lack of opportunities to support sustainable producers; purchasing power; lack of knowledge; role of the state; awareness campaigns; accessible prices | Promote national information and education campaigns over several years; provide financial incentives to sustainable food producers; find new markets to sell sustainable products |
S39 | Environmental protection; health; ethics; balance and measure in all; local products; local suppliers; products with no content of chemicals or genetically modified ingredients; waste reduction; reuse and recycle waste; elimination of useless imports | Availability (access in terms of quantity and quality and affordability); education; habits; prices; producers’ stimulus; faster adaptation to change of younger generation; national programs; less pollutants and nearby means of distribution; opinion leaders; financial discipline | Create professional organisations and other types of associations; elaborate a national plan with strict implementation and with reachable and clear indicators; develop awareness campaigns; create infrastructure with institutional capacity and specialists; develop hubs where people exchange ideas and sustainable development issues are presented |
S40 | Entire food chain as a circular process; all stakeholders responsibly understand, manage and consume food products | Education; mentality, habits; prices, exclusivity; taxing conventional producers for unsustainable food production; availability (access in terms of quantity, quality, and affordability); consumption patterns; food waste (increasing the lifecycle of food); number of producers; existence/development of sustainable food markets; legislative framework; national policies and strategies; medium–long-term thinking; misalignment of public authorities; consistency given by frequent changes in society | Change the mentalities; provide incentives for sustainable producers and tax unsustainable behaviours for all stakeholders; financial education; introduce sustainable development into the school curriculum; raise awareness and promote the benefits of sustainable food consumption |
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---|---|---|
Germany | ||
D1 | ‘National Sustainable Consumption Program: Social change through a sustainable lifestyle’, SP, Ministry for Environment, Nature Conservation and Nuclear Safety | 2017 |
D2 | ‘Law on the introduction and use of a label for organic products’, L 66/2001 | 2001 |
D3 | Strategy for the future of organic farming—impulses for more sustainability in Germany, SP, Federal Minister of Food and Agriculture | 2017 |
D4 | ‘Guidelines for the Transfer of Food to Social Institutions—Legal Aspects, Unit 216—Sustainable Nutrition, Food Waste Reduction’, ILR, Federal Minister of Food and Agriculture | 2018 |
D5 | ‘Sustainable nutrition—What our food has to do with climate protection and global nutrition’, Guidelines, Ministry of the Environment, Energy, Food and Forestry Rhineland-Palatinate | 2018 |
D6 | ‘Organic farming in Germany’, ILR, Federal Ministry of Food and Agriculture | 2018 |
D7 | ‘The German organic seal—trademark protection until 2021’, ILR, Federal Institute for Agriculture and Food | 2016 |
D8 | ‘Genetic engineering and food: The most important facts. Questions and answers on the use of genetic engineering in food’, ILR, Federal Ministry of Food, Agriculture and Consumer Protection | 2013 |
D9 | ‘German sustainable development strategy—Update 2018’, SP, Federal Government | 2018 |
D10 | ‘The sustainable shopping basket—Chapter 2: eating and drinking’, Guidelines, Federal Council for Sustainable Development | 2018 |
Italy | ||
D11 | ‘Environmental regulation’, Dlgs 152/2006 | 2006 |
D12 | ‘Environmental provisions to promote measures on green economy and reduction in excessive use of natural resources’, L 221/2015 | 2015 |
D13 | ‘Budget Law 2019’, L 145/2018 | 2018 |
D14 | ‘Provision to protect and promote biodiversity of agricultural and food interest’, L 194/2015 | 2015 |
D15 | ‘Guidance and modernization of the agricultural sector’, Dlgs 228/2001 | 2001 |
D16 | ‘Code of public contracts’, Dlgs 50/2016 | 2016 |
D17 | ‘Contract for the government of change’, political programme of a party coalition, 2018–2019 | 2018 |
D18 | ‘Disciplinary regulation for violation of the provisions of regulation EU no. 1169/2011’, Dlgs 231/2017 | 2017 |
D19 | ‘Ratification and execution of the agreement between the Italian Government and WHO’, L 205/2015 | 2015 |
D20 | ‘Strategy plan for innovation and research in the agricultural, forest and food sector 2014–2020’, SP, Ministry of Agriculture | 2015 |
Norway | ||
D21 | Regulation on capacity increase for aqua culture permissions—salmon, trout, and rainbow trout, R 2017-12-20-2397, Ministry of Trade, Industry and Fisheries | 2017 |
D22 | Regulation on ecological production and labelling of ecological agriculture products, aqua culture products, nutrition, and forage, R 2017-03-18-355, Ministry of Agriculture and Food and Ministry of Trade, Industry and Fisheries | 2017, last revision 2020 |
D23 | Circular letter on industry development 2011, CL M-1/2011, Ministry of Agriculture and Food | 2011 |
D24 | Regulation on food information for consumers, R 2014-11-28-1497, Ministry of Agriculture and Food | 2014, last revision 2017 |
D25 | Law on genetic engineering, L 1993-04-02 nr 38, Ministry of Climate and Environment | 1993, last revision 2015 |
D26 | Law on food, L 2003-12-19-124, Ministry of Health and Care Services | 2003, last revision 2018 |
D27 | Regulation on changes in the regulation on pesticides, the regulation on fees in the food management and the regulation on payment of fees on particular outputs from the Norwegian Food Safety Authority, R 2018-09-17-1501, Ministry of Agriculture and Food | 2018 |
D28 | Law on animal welfare, L 2009-06-19-97, Ministry of Agriculture and Food | 2009, last revision 2018 |
D29 | Regulation on changes in the regulation on chicken and turkey husbandry, R 2017-03-06-281, Ministry of Agriculture and Food | 2017 |
D30 | Regulation on changes in the regulation on cattle, R 2016-06-23-790, Ministry of Agriculture and Food | 2016 |
Romania | ||
D31 | ‘Organic agrifood products and the establishment of measures in the field of organic food products’, OG 29/2014 for the amendment of art. 6 par. (2) of EOG no. 34/2000 | 2014 |
D32 | ‘Establishing the institutional framework of action for the sustainable use of pesticides on the territory of Romania’, EOG no. 34/2012 | 2012 |
D33 | ‘Approval of OUG no. 34/2000 on organic food products’, L 38/2001 | 2001 |
D34 | ‘The national rules on the authorization of imports of organic agrifood products from third party-countries’, MO 51/2010, Ministry of Agriculture and Rural Development and the National Sanitary Veterinary and Food Safety Authority | 2010 |
D35 | ‘Food safety’, L 150/2004 | 2006 |
D36 | ‘Diminishing food waste’, L 217/2016 | 2018 |
D37 | ‘Cross-compliance rules under schemes and support measures for farmers in Romania’, MO 352/636/54/2015, Ministry of Agriculture and Rural Development | 2005 |
D38 | ‘Specific rules on the labeling of organic food products’, MO 417/2002 | 2002 |
D39 | ‘Certification of traditional products’, MO 724/1082/360/2013, Ministry of Agriculture and Rural Development | 2013 |
D40 | ‘National Strategy for Sustainable Development of Romania 2030’, Government | 2018 |
No. | Type of Stakeholder Interviewed | Role of Interviewee |
---|---|---|
Germany | ||
S1 | National authority | Head of department |
S2 | Regional authority | Head of department |
S3 | Certification association | Secretary |
S4 | Certification association | President |
S5 | Certification association | President |
S6 | Consumer association | Managing director |
S7 | Consumer association | Deputy director |
S8 | Food producer association | Head of department |
S9 | Research organisation | Researcher |
S10 | Research organisation | Researcher |
Italy | ||
S11 | Agrifood consulting firm | Strategy consultant |
S12 | Food producer association | Vice president |
S13 | Agrifood services association | Agricultural practice consultant |
S14 | Certification company | Manager |
S15 | Cultural association | Project manager |
S16 | Consumer association | Manager |
S17 | NGO sustainable agriculture | Researcher and founder |
S18 | Regional authority | Head of department |
S19 | Regional authority | Head of department |
S20 | Food producer | Food quality manager |
Norway | ||
S21 | National authority | Senior advisor |
S22 | Consumer association | Technical director |
S23 | NGO Norwegian food | Manager |
S24 | Food producer association | Director for analysis and policy |
S25 | Food producer association | Analysis manager |
S26 | Food producer association | Manager for strategy and development |
S27 | Food producer association | Communication manager |
S28 | Certification authority | Team leader |
S29 | Environmental organisation | Advisor in food production and agriculture |
S30 | NGO sustainable food | Project coordinator |
Romania | ||
S31 | National authority | Head of department |
S32 | Food producer association | President |
S33 | Research organisation in the environmental field | Researcher |
S34 | Health association | Financial assistant |
S35 | National authority | Head of department |
S36 | Association of agrifood producers | President |
S37 | National agency | Legal advisor |
S38 | Consumer association | President |
S39 | National authority | Head of department |
S40 | Environmental association | President |
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Zaharia, A.; Diaconeasa, M.-C.; Maehle, N.; Szolnoki, G.; Capitello, R. Developing Sustainable Food Systems in Europe: National Policies and Stakeholder Perspectives in a Four-Country Analysis. Int. J. Environ. Res. Public Health 2021, 18, 7701. https://doi.org/10.3390/ijerph18147701
Zaharia A, Diaconeasa M-C, Maehle N, Szolnoki G, Capitello R. Developing Sustainable Food Systems in Europe: National Policies and Stakeholder Perspectives in a Four-Country Analysis. International Journal of Environmental Research and Public Health. 2021; 18(14):7701. https://doi.org/10.3390/ijerph18147701
Chicago/Turabian StyleZaharia, Alina, Maria-Claudia Diaconeasa, Natalia Maehle, Gergely Szolnoki, and Roberta Capitello. 2021. "Developing Sustainable Food Systems in Europe: National Policies and Stakeholder Perspectives in a Four-Country Analysis" International Journal of Environmental Research and Public Health 18, no. 14: 7701. https://doi.org/10.3390/ijerph18147701
APA StyleZaharia, A., Diaconeasa, M. -C., Maehle, N., Szolnoki, G., & Capitello, R. (2021). Developing Sustainable Food Systems in Europe: National Policies and Stakeholder Perspectives in a Four-Country Analysis. International Journal of Environmental Research and Public Health, 18(14), 7701. https://doi.org/10.3390/ijerph18147701