Food security has always been on the agenda of governments as a long-term goal, but recent challenges have escalated its priority even in countries that have been historically regarded as food secure. Private and government sectors have joined forces to find actionable steps in order to maintain a steady flow of food. Throughout this report, we investigate short- and long-term implications of food insecurity, as well as showcase current best practices and the way forward.
This report comes in PPT.
There are long-standing issues that are putting pressures on food security globally. High population growth in regions such as Middle East and African nations coupled with rising food prices threaten food availability and consumer access to healthy nutrition on a regular basis. Limited and even shrinking resources such as water and land question the sustainability of traditional methods of agriculture.
The coronavirus (COVID-19) pandemic has made these existing issues more apparent, and many countries consider food security of greater urgency for continued sustenance of their citizens. Improvements to import versus local production ratios, access to the variety of sources and raw materials, and supply chain routes are explored through greater synergies between both public and private sectors.
Localisation is important to shorten the supply chain and reduce import dependency, through this also aligns with rising consumer interest in food provenance. Diversification is also another goal for nations and companies to spread out risk. At the same time, sustainability has become more important for agriculture in order to maintain the health of resources such as land.
Future strategies that will help to sustain the food ecosystem for the long term depend on digital transformation throughout the supply chain. Developments in agri-tech and production are integral in ensuring that the raw supply chain of food is sustainable and can be adopted by countries despite resource limitations such as land area. Transparency will also further boost the resilience of the ecosystem.
In packaged food we consider two aspects of food sales: 1) Retail sales. 2) Foodservice. Retail sales is defined as sales through establishments primarily engaged in the sale of fresh, packaged and prepared foods for home preparation and consumption. This excludes hotels, restaurant, cafés, duty free sales and institutional sales (canteens, prisons/jails, hospitals, army, etc). Our retail definition EXCLUDES the purchase of food products from foodservice outlets for consumption off-premises, eg impulse confectionery bought from counters of cafés/bars. This falls under foodservice sales. For foodservice, we capture all sales to foodservice outlets, regardless of whether the products are eventually consumed on-premise or off-premise. Foodservice sales is defined as sales to consumer foodservice outlets that serve the general public in a non-captive environment. Outlets include cafés/bars, FSR (full-service restaurants), fast food, 100% home delivery/takeaway, self-service cafeterias and street stalls/kiosks. Sales to semicaptive foodservice outlets are also included. This describes outlets located in leisure, travel and retail environments. 1) Retail refers to units located in retail outlets such as department stores, shopping malls, shopping centres, super/hypermarkets etc. 2) Leisure refers to units located in leisure establishments such as museums, health clubs, cinemas, theatres, theme parks and sports stadiums. 3) Travel refers to units located in based in airports, rail stations, coach stations, motorway service stations offering gas facilities etc. Beyond the scope of the foodservice research are captive foodservice units that serve captive populations around institutions such as hospitals, schools, and prisons. This is also known as institutional sales.
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