As consumers, we have been spoiled by the ease of food access in developed countries. It’s a result of industrialization.
However, there is a revolution taking place. This is the Farm to Fork (F2F) strategy for a fair, healthy and environmentally-friendly food system. This strategy involves advisory services, innovation and research.
Local Economy
The farm-to-fork movement combines pleasure of good food with a commitment to the community and environment. This approach is an alternative to fast food, promoting fresher foods that have more vitamins, minerals and antioxidants than processed food. It also avoids preservatives, additives and chemical compounds that may be harmful to health.
Locally sourced food helps support small growers and local economies. However, many large buyers have difficulty implementing local sourcing programs due to volume and seasonality issues. Some grocers and food-service wholesale distributors have developed relationships with local farmers to overcome these hurdles, while others work with 3PLs that specialize in food logistics.
The EU’s farm-to-fork strategy aims to make European food systems fair, healthy and environmentally friendly. It also aims to reduce the use of chemical pesticides and fertilisers, increase organic farming and help halve the loss of nutrients in soils. It will also promote land rights and climate resilience. It will also encourage partner countries to respect European food and agricultural standards.
Freshness
For consumers, the primary appeal of locally sourced food is its freshness. It is a direct contrast to conventionally sourced foods that may have traveled hundreds of miles before reaching the retail shelf, which is often exposed to heat and light.
In terms of economic sustainability, participants emphasized the role of SFSCs in providing fair access to markets for small-scale producers. This was particularly true in countries and regions with less developed retail sectors, such as Poland and Hungary, and in newer SFSCs with innovative modes of organisation (such as the Consumer cooperative in Norway or the Italian Solidarity purchasing groups).
Other important aspects for consumers included the fact that SFSCs offer a range of fresh foods all year round and provide greater variety than conventionally sourced foods. This is a particular attraction for those with dietary restrictions or preferences. Finally, SFSCs contribute to stronger local economies through supporting businesses that deal with food and agriculture-related products, as well as by re-circulating financial capital in the community.
Health
Many restaurants serve farm to table foods to support local farmers and promote a healthy lifestyle. Locally grown food is healthier for consumers because it does not have to be transported long distances. This reduces the amount of chemicals used and the release of greenhouse gases into the atmosphere.
The farmers in farm to table restaurants benefit from the movement as well. They get recognition for their hard work and guaranteed business. This also gives them more incentive to follow environmentally friendly, health-conscious techniques on their farms.
Sustainable agricultural practices like digital precision fertilization and soil biodiversity can help close nutrient cycles, protect the climate and support a healthy ecosystem. However, the CAP’s policy instruments, such as hectare-based income support and eco-schemes, do not fully implement these measures. They should be improved in order to achieve the nutrient objective of the Farm to Fork strategy.
Sustainability
A growing number of consumers are seeking out food produced by small producers – especially those that can offer them guarantees about the quality and origin of the products. Local food also holds a greater appeal for many as a way of supporting their community and preserving the environment.
The go-to definition of sustainability is “meeting the needs of the present without compromising the ability of future generations to meet their own”. And this ethos is reflected in trends toward local food production.
Meanwhile, new technologies could radically reduce the environmental impact of farming. For instance, precision agriculture reduces loss rates by a third and allows for tracking of goods throughout the supply chain. And innovations like regenerative soil health management aspire to halve nutrient losses from soils and sequester carbon.
The EU’s Farm to Fork strategy includes targets to decrease fertiliser use and chemical pesticides and to halt the loss of nutrients from soils by 2030. Meanwhile, the CAP’s eco-schemes and agri-environment-climate commitments support sustainable agri-food production.
