History and Development of Food System: Marketing
History and Development of Food System: Marketing
History and Development of Food System: Marketing
1.1 INTRODUCTION
The term "food system" is used frequently in discussions about
nutrition, food, health, community economic development and
agriculture. A food system includes all processes and
infrastructure involved in feeding a population: growing,
harvesting, processing, packaging, transporting, marketing,
consumption, and disposal of food and food-related items. It also
includes the inputs needed and outputs generated at each of
these steps. A food system operates within and is influenced by
social, political, economic and environmental contexts. It also
requires human resources that provide labor, research and
education.
Food
systems
are
either conventional or alternative according to their model of food
lifespan from origin to plate.
Objective
The objective of this unit is to be understood the food
system includes all processes and infrastructure involved in
feeding a population: growing, harvesting, processing, packaging,
transporting, marketing, consumption, and disposal of food and
food-related items.
1.5.1 Organic food systemsOrganic food systems are characterized by a reduced dependence
on chemical inputs and an increased concern for transparency
and information. Organic produce is grown without the chemical
pesticides
and
fertilizers
of
industrial
food
systems,
and livestock is reared without the use of antibiotics or growth
hormones. The reduced inputs of organic agriculture can also lead
to a greater reliance on local knowledge, creating a stronger
knowledge community amongst farmers. The transparency of
food information is vital for organic food systems as a means
through which consumers are able to identify organic food. As a
result, a variety of certification bodies have emerged in organic
food systems that set the standards for organic identification.
trade relies on transparency and the flow of information. [26] Wellknown examples of fair trade commodities are coffee and cocoa.
Transparency within food systems refers to full disclosure of
information about rules, procedures and practices at all levels
within a food production and supply chain. Transparency ensures
that consumers have detailed information about production of a
given food item. Traceability, by contrast, is the ability to trace to
their origins all components in a food production and marketing
chain, whether processed or unprocessed (e.g., meat, vegetables)
foods.2 Concerns about transparency and traceability have been
heightened with food safety scares such as Bovine Spongiform
Encephalopathy (BSE) and Escherichia coli (E. coli), but do not
exclusively refer to food safety. Transparency is also important in
identifying foods that possess extrinsic qualities that do not affect
the nature of the food per se, but affect its production, such
as animal welfare, social justiceissues and environmental
concerns.
One of the primary ways transparency is achieved is
through certification and/or use of food labels. In the United
States, some certification originates in the public sector, such as
the United States Department of Agriculture (USDA) Organic label.
Others have their origin in private sector certification (e.g.,
Humanely Raised, Certified Humane). There are also labels which
do not rely on certification, such as the USDA's Country of Origin
Label (COOL).
Participation in local food systems such as Community Supported
Agriculture (CSA), Farmers Markets, food cooperatives and farmer
cooperatives also enhances transparency, and there are diverse
programs promoting purchase of locally grown and marketed
foods.
1.8 LABELING
1.9 SUMMARY
A food system operates within and is influenced by social,
political, economic and environmental contexts. It also requires
human resources that provide labor, research and education. Food
systems are either conventional or alternative according to their
model of food lifespan from origin to plate.
1.10 REVIEW QUESTIONS