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Open AccessArticle

The Impact of Resource and Nutritional Resilience on the Global Food Supply System

1
Food Insights and Sustainability, National Centre for Food Manufacturing, University of Lincoln, Park Road, Holbeach PE12 7PT, UK
2
Operations Management & Decision Sciences, STFC Food Network+, Sheffield University Management School, The University of Sheffield, Sheffield University Management School, Conduit Road, Sheffield S10 1FL, UK
*
Author to whom correspondence should be addressed.
Sustainability 2020, 12(2), 751; https://doi.org/10.3390/su12020751
Received: 21 December 2019 / Revised: 9 January 2020 / Accepted: 12 January 2020 / Published: 20 January 2020
(This article belongs to the Special Issue Healthy Sustainable Diets)
Pressure points in global food supply where resilience in supply chains can be limited or controlled are the equivalent of Critical Control Points in food safety systems. The approach of using critical control in supply chains can provide insights for nutritional improvement, sustainable food trade and food waste reduction. The pressure points determine the provision of a secure and sustainable food system where the outcomes of reducing their criticality are identified in the UN Sustainable Development Goals and other international programmes. These seek to reduce climate change impact and improve public health provision. While policy makers are rightly focussed on these targets, the data analysis methods required to rank and associate resource flow pressure points with commercial food supply chains and nutritional goals remain untested. Here, we show how methodologies can identify where opportunities to tackle future criticality exist, and where they are currently being overlooked for food categories that have the greatest consumer and dietary protein demand. The analysis provides insights that identify where latent restrictions in resilience can occur, so that the future risk of food insecurity is reduced. View Full-Text
Keywords: food security; food trade; diet impact data; supply chain; sustainability food security; food trade; diet impact data; supply chain; sustainability
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MDPI and ACS Style

Martindale, W.; Swainson, M.; Choudhary, S. The Impact of Resource and Nutritional Resilience on the Global Food Supply System. Sustainability 2020, 12, 751. https://doi.org/10.3390/su12020751

AMA Style

Martindale W, Swainson M, Choudhary S. The Impact of Resource and Nutritional Resilience on the Global Food Supply System. Sustainability. 2020; 12(2):751. https://doi.org/10.3390/su12020751

Chicago/Turabian Style

Martindale, Wayne; Swainson, Mark; Choudhary, Sonal. 2020. "The Impact of Resource and Nutritional Resilience on the Global Food Supply System" Sustainability 12, no. 2: 751. https://doi.org/10.3390/su12020751

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