[go: up one dir, main page]
IDEAS home Printed from https://ideas.repec.org/p/hal/journl/hal-03629092.html
   My bibliography  Save this paper

Sustainable food systems science based on physics’ principles

Author

Listed:
  • Hugo de Vries

    (UMR IATE - Ingénierie des Agro-polymères et Technologies Émergentes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Montpellier - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement - UM - Université de Montpellier)

  • Mechthild Donner

    (UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Montpellier - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement)

  • Monique Axelos

    (TRANSFORM - Département Aliments, produits biosourcés et déchets - INRAE - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement)

Abstract
Background In Europe, the Farm to Fork Strategy provides ambitions for sustainable and circular food systems. However, what are the driving and uniting forces that keep systems sustainable? Scope and approach First, food systems are regarded as open thermodynamic systems, fuelled by solar energy, with seven building blocks: players, pieces, moves, playing fields, rules, wins, and time. Second, sustainable food systems are complex adaptive systems evolving in a melting zone, or safe and just operating space, between frozen states and chaos. Third, players (actors) and pieces (resources and products) are bound by 4 fundamental forces, as in physics, namely the strong, weak, electromagnetic energy, and gravitation forces. Key findings and conclusions A physics-based first-order approximation concept of sustainable food systems permits formulating relevant, future Food Science and Technology Developments. A network of food actors re-orient single food chains towards systems of diverse food products, resources, and diets. Their features are multi-functionality, resilience, adaptability, temporal and spatial flexibility regarding food handling. Their pathways are characterized by balancing patterns between frozen states and chaos, and not endless growth curves.

Suggested Citation

  • Hugo de Vries & Mechthild Donner & Monique Axelos, 2022. "Sustainable food systems science based on physics’ principles," Post-Print hal-03629092, HAL.
    • Handle: RePEc:hal:journl:hal-03629092
    DOI: 10.1016/j.tifs.2022.03.027
    Note: View the original document on HAL open archive server: https://hal.inrae.fr/hal-03629092v1
    as

    Download full text from publisher

    File URL: https://hal.inrae.fr/hal-03629092v1/document
    Download Restriction: no
    File URL: https://libkey.io/10.1016/j.tifs.2022.03.027?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Mechthild Donner & Hugo de Vries, 2023. "Innovative Business Models for a Sustainable Circular Bioeconomy in the French Agrifood Domain," Sustainability, MDPI, vol. 15(6), pages 1-29, March.
    2. Mechthild Donner & Hugo de Vries, 2023. "Innovative business models for a sustainable circular bioeconomy in the french agrifood domain," Post-Print hal-04047682, HAL.

    More about this item

    Keywords

    Sustainability; food systems; conceptual framework; physics principle; food science and technology;
    All these keywords.

    NEP fields

    This paper has been announced in the following NEP Reports:

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:hal:journl:hal-03629092. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: CCSD (email available below). General contact details of provider: https://hal.archives-ouvertes.fr/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.