{"id":10404,"date":"2021-06-14T08:03:00","date_gmt":"2021-06-14T08:03:00","guid":{"rendered":"https:\/\/pv-fundacionbankinter-webcorporativa-dev.servidortemporal.net\/noticias\/sistema-alimentario\/"},"modified":"2025-12-01T23:34:00","modified_gmt":"2025-12-01T22:34:00","slug":"food-systems","status":"publish","type":"noticias","link":"https:\/\/pv-fundacionbankinter-webcorporativa-dev.servidortemporal.net\/en\/news\/food-systems\/","title":{"rendered":"Food Systems"},"content":{"rendered":"\n

In preparation for the trend \u201cFood of the Future<\/strong>\u201d, the FTF team discussed with hundreds of experts in order to identify the most important challenges that have critical impact on our current food system. These are the challenges:<\/p>\n\n\n\n

  1. Food security<\/strong><\/li>
  2. Health and nutrition<\/strong><\/li>
  3. Resilience and sustainability<\/strong><\/li>
  4. Food technologies<\/strong><\/li>
  5. Leadership<\/strong><\/li><\/ol>\n\n\n\n

    The experts’ talks revolved around these five axes. All in all, they painted the full picture of the current food system and diets, and pointed at potential paths to change.<\/p>\n\n\n\n

    Food Security<\/h3>\n\n\n\n

    For  Roberto Ridolfi<\/em><\/strong><\/a>, Assistant Director General at the UN Food and Agriculture Organization (FAO<\/strong><\/a>)<\/u><\/strong>, the future of food is necessarily linked to the food system sustainability, and specifically aligned with the Sustainable Development Goals<\/strong><\/a> (SDGs<\/strong>) particularly focusing on SDG #2<\/strong>:  zero hunger<\/strong>,<\/a> and SDG #12:<\/strong> Responsible Consumption and Production<\/a>.<\/p>\n\n\n\n

    \u201cThe future of food is one and only one: sustainable food systems <\/em>\u201d R. Ridolfi<\/strong><\/p>\n\n\n\n

    According to Ridolfi, food security<\/strong><\/a> is the goal we must pursue, and it is only achieved when \u201call people, at all times, have physical and economic access to sufficient, safe and nutritious food in order to meet their dietary needs and preferences so as to lead an active, healthy life<\/em>\u201d. Moreover, if it is done sustainably, we would be taking a real step forward towards a Sustainable Food System<\/strong><\/a>.<\/p>\n\n\n\n

    Ridolfi affirms that actions should pivot around the following axis in order to design a sustainable food system:<\/p>\n\n\n\n