A new understanding and evaluation of food sustainability in six different food systems in Kenya and Bolivia.

ABSTRACT: Food systems must become more sustainable and equitable, a transformation which requires the transdisciplinary co-production of knowledge. We present a framework of food sustainability that was co-created by academic and non-academic actors and comprises five dimensions: food security, right to food, environmental performance, poverty and inequality, and social-ecological resilience. For each dimension, an interdisciplinary research team-together with actors from different food systems-defined key indicators and empirically applied them to six case studies in Kenya and Bolivia. Food sustainability scores were analysed for the food systems as a whole, for the five dimensions, and for food system activities. We then identified the indicators with the greatest influence on sustainability scor

SUBMITTER: Jacobi J 

PROVIDER: S-EPMC7645737 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature