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Food security, food safety and sustainability in agriculture and livelihood
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Friday, 10 June, 2022, 08 : 00 AM [IST]
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Dr Sawinder Kaur
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As the world's population rises, more work and inventiveness will be necessary to boost agricultural production sustainably, enhance the global supply chain, improve storage facilities, reduce food losses and waste, and ensure that all hungry or malnourished people have access to quality food. Many people believe that hunger can be ended within the next generation, and they are working together to attain this aim. The Covid-19 outbreak has put millions of people's food security in jeopardy around the world. In many locations, lower salaries, increasing unemployment, and higher food prices have severely limited the access of food to people who are affected. In addition, the required border restrictions and lockdowns imposed to stem the spread of Covid-19 have caused food movement and production disruption.
Food safety and security are two complementary aspects of our long-term viability. Food security instruments and policies must be compatible with food safety, public health, and long-term sustainability.
Food Security: The right to food is a fundamental human right. In fact, having access to a sufficient amount of nutritious food may be considered the most fundamental of all human rights. Food security requires:
(a) food availability or sufficient food production,
(b) access to food and the ability to purchase food,
(c) nutritional sufficiency, including energy, proteins, and micronutrients, as well as safety, and
(d) the stability and predictability of these circumstances.
Food Safety: Food security refers to an individual's capacity to obtain nutritious and sufficient quantities of food for his and his families survival. Eating must also suit an individual's food choices and dietary demands for active and healthy lifestyles, according to certain definitions of food security.
Sustainability: Sustainability is the practice of carefully using natural resources today so that they will be available for future generations. Land, fertile soil, water, and plant genetic resources are all important inputs in food production, and their scarcity in many parts of the world makes it necessary to use and manage them sustainably. Increased yields on existing agricultural lands, including rehabilitation of degraded lands, could reduce the need to destroy forests for agricultural production.
Among all economic activities, agriculture is most labour-intensive, providing income to rural populations worldwide. Despite the fact that substantial progress has been made in supporting a growing global population over the years, millions of people continue to go hungry every day because food is not allocated to those who need it most. Billions of people continue to be malnourished as a result of unequal access to land, water, credit, markets, and food. As a result, although being a human right, the right to food is jeopardised, and the vast majority of people are unable to live in dignity. Sustainable agriculture, localisation of food supply chains, and self-sufficiency are the greatest bets for future food security in this setting.
Many parts of traditional farmer wisdom can promote productive food systems through sound and sustainable soil, land, water, nutrient and pest management, and the more extensive use of organic fertilisers, when combined with the newest scientific understanding. Agriculture systems around the world need to become more productive and waste-free. A holistic and integrated approach to sustainable agricultural practices and food systems, encompassing both production and consumption, is required.
The international community is being urged to increase investment in research, development, and demonstration of technologies to improve the long-term viability of agricultural systems around the world, given the projected changes in temperatures, precipitation, and pests as a result of climate change. Local food systems must be enhanced to avoid future large-scale shortages and to ensure food security and excellent nutrition for everyone.
(The author is head of department [food technology
and nutrition], Lovely Professional University)
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