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The industrial food system is by far the largest greenhouse gas emitting sector. It causes significant damage to terrestrial, aerial and aquatic ecosystems, negative health impacts and an unfair distribution of economic benefits. The call for sustainability transformations is growing, entailing and promoting radical shifts in industrial food systems that lead to new patterns of interactions and balanced social, economic and ecological outcomes. While traditional research has focused on sustainability problems in the food system, it lacks evidence on solutions and desired future states; and more so, on how to practically move from the current to the desired state. Food forests present a promising solution to address multiple sustainability challenges adaptable to local contexts. As biodiverse multi-strata agroforestry systems, they can provide several ecological, socio-cultural and economic services. They sequester carbon, limit soil erosion and regulate the micro-climate; they offer the opportunity for education on healthy diets and ecology, and they produce food and can create livelihood opportunities. However, despite their obvious benefits and a trend in uptake, food forests are still a niche concept rarely known in mainstream culture. To date, research has focused on their ecological and social services; we lack an understanding of food forests as a comprehensive sustainability solution, including their economic dimension, and knowledge on how to develop them. Addressing these gaps, this qualitative research used a solution- and process-oriented methodology guided by transformational sustainability research. In a comparative case study approach, it created an inventory of 209 food forests, followed by interviews and site visits of 14 sites to understand their characteristics and assess their sustainability (Article 1). More indepth, it analyzed the implementation path of seven food forest for success factors, barriers and coping strategies (Article 2). Based on these insights, two experimental case studies were initiated to develop sustainable food forests with practice partners, one based in Phoenix, Arizona, U.S. and one in Lüneburg, Germany. Two studies analyzed the cases’outputs and processes highlighting success factors and challenges, including the role of a sustainable entrepreneurial ecosystem (Article 3, Phoenix case) and key features of productive partnerships to understand why one case succeeded and the other failed (Article 4). Findings include key features of existing and sustainable food forests as well as success factors on how to develop them; namely acquiring a complementary skill set that includes specialty farming and entrepreneurial know-how, securing sufficient start-up funds and long-term land access as well as overcoming regulatory restrictions. Supporting institutions are especially needed to integrate and professionalize the planning stage and provide know-how on alternative business practices. Key features of productive partnerships include an entrepreneurial attitude, access to support functions, long-term orientation and commitment to food system sustainability. The synthesis provides a detailed, ideal-typical implementation pathway to develop sustainable food forests and relevant supportive actors. This study provides researchers, food entrepreneurs, public officials, and activists with insights on how to develop and advance food forests as a sustainability solution.