Food Transition Home

• 1. Food Transition: towards a sustainable and healthy food system

  • Theme A: Protein Transition

  • Theme B: Urban Agriculture

  • Theme C: Local Food

  • Theme D: Healthy products

  • Theme E: Customized Food

  • Theme F: Online stores and web platforms

  • Theme G: Food Events

  • Theme H: Food Waste

•  2. Future of the food sector until 2030 and expected developments for companies

  •  2.1 The food transition for companies

•  3. The analysis of a company in transition

  • 3.1 Protein transition

  • 3.2 Urban agriculture

  • 3.3 Local food

  • 3.4 Healthy products

  • 3.5 Customized food

  • 3.6 Online stores and web platforms

  • 3.7 Food events

  • 3.8 Food waste

•  4. How to determine the development goal for the food transition of companies

  • 4.1 Step-by-step plan for determining the food transition goals

• 5. Final presentation

• 6. Supervision and reflection using the learning tool on the P5-K1-W5 working process

  • 6.1 Appendix 1 for supervision and reflection using the learning tool

•  Exercises

These days many innovations are taking place through and in the food system. There is quite a debate about our food and how it is produced. Although this process is a slow one, more and more consumers are willing to make a conscious choice for healthier and more sustainable food. A healthier food pattern has positive effects on public health and health care costs. A sustainable food pattern has positive effects on the environment and the (city) landscape.

Over the last decades, the food production chain has changed significantly. Agriculture and food production have been further intensified, industrialized and globalized by, among other things, increased trade, innovations and increased prosperity. The power relationships in the food chains have changed. Consumer preferences have changed worldwide for more processed products, more meat and dairy, more sugar and beverages containing sugar. This has consequences for the climate and for the environment. The food system, from production to consumption, contributes greatly (20-30%) to global greenhouse gas emissions and therefore to climate change (UNEP, 2016). In addition, there are food-related public health problems and problems with the quality of the environment.