4. We need food systems based on long term values

RESPONSIBLE & RESILIENT
How do we produce and consume food in a way that is sustainable and humane towards the environment and animals – also in the future, under changing circumstances?

Food production is seen as an ecosystem service. It has a positive impact on crucial issues such as maintaining biodiversity, binding carbon to the soil and slowing down climate change – instead of making a negative impact.

FAIR
How do we produce food so that the price paid for it by consumers and the compensation received by the producer are both fair – and that also the externalities of the production are taken into consideration?

Food production should be less reliant of subsidies and more grounded on the real costs of production, including externalities. Providing ecosystem services should also be compensated.

NUTRITIONALLY HIGH QUALITY & SAFE
How do we produce enough good, healthy, nutritious and safe food for all?

Nutritional quality & sustainability go hand in hand. The food system is able to provide nutritionally enough food for all citizens, while producing other bio-production raw materials and energy.

COMMUNAL & ACTIVE
How do we produce and consume food so that it strengthens and develops communities and the connections between people – both between urban and rural communities and within different kinds of communities?

An inclusive food system connects everyone to food production and thus increases awareness and appreciation of food production and the environment. An active food citizen is aware of the different dimensions of food quality, including meaningfulness and well-being. Rural communities are stronger and their connections to urban areas are more concrete.