Food systems in the era of the COVID-19 pandemic
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Hellenic Mediterranean University, School of Health Sciences, Department of Nutrition and Dietetics Sciences, Sitia, Greece
Publication date: 2022-05-27
Public Health Toxicol 2022;2(Supplement Supplement 1):A4
The importance of sustainability in the local food systems, in order to reduce food insecurity, became more obvious due to the ongoing covid-19 global epidemic. Multiple crises, as those Europe faces in the spring of 2022 not only negatively affect food production and retailing, but also increase the prices and the impoverishment of the poorest families. A local food system is a collaborative network that integrates sustainable food production, processing, distribution, consumption, and waste management in order to enhance the environmental, economic, and social health of a particular area. In order to counteract to the crises, we have to improve our perceptions on local food systems and come up with suggestions and interventions that could strengthen local food production and enhance consumers’ appreciation of these foods. The workforce shortages due to the aging of the European farmers; the need to develop entrepreneurship abilities to monitor and adapt to the rules of food demand and supply; to strengthen of urban-rural linkages; necessary changes in local-food marketing techniques, are among the relevant challenges. The problem concerns not only policy makers but also scientists that are called to improve the effectiveness and sustainability of local food system, in the medium and long term.
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