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- Institut für Ethik und Transdisziplinäre Nachhaltigkeitsforschung (IETSR) (2) (entfernen)
Transforming the International Food Supply – Sustainable Practices in Small Intermediary Businesses
(2021)
The global food system faces many complex challenges, and there is general agreement that a transformation is needed. While localizing food has been proposed as a means to this end, changing global food supply chains may also lead to sustainable food systems. Because most food systems today have an international dimension and are likely to remain connected, on one way or another, to other ones across the globe, it is necessary to find solutions to problems such as exploitation or environmental degradation. Addressing this challenge and the related gap in the literature, this study examines the emerging practices of small intermediary food businesses, which act between agricultural producers and consumers, and may have the potential to advance sustainability in international food supply. Including a systematic review of the literature on food systems change (Study#1), this dissertation adopts a transformational sustainability research methodology, which is solution-oriented, aims to integrate system, target and transformation knowledge, and is characterized by a transdisciplinary research practice. It conceptualizes challenges of international food supply and empirically investigates entrepreneurial solution approaches to address these challenges (Study#2). Two transdisciplinary research projects with small coffee businesses located in Germany, Mexico, and the U.S. were conducted to examine how these approaches could be implemented (Study#3, Study#4, Workshop reports 1+2). Overall, this study shows that challenges in international food supply chains can be conceptualized as negative effects of large geographical and relational distances. It also identifies five entrepreneurial solution approaches specified by twelve sustainability-oriented design principles to address these negative effects. Creating relational proximity between supply chain actors, that is, strong relationships based on knowledge and care, seems to be a key factor to advance sustainability in international food supply.The results also suggest that by building such strong relationships and changing the fundamental principles of international food trade, small intermediary businesses could be important agents in food system transformations.
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, food forests are still a niche concept. 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.