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A More Sustainable and Resilient Agri-Food Sector to Better Deal with the Pandemic


The COVID-19 pandemic has put new emphasis on the intrinsic weaknesses of current food production and consumption models across the world. These weaknesses include an unsustainable use of natural resources, the relocation of unprofitable production and limited exploitation of local specificities, with detrimental effects on communities’ natural and social assets. More efficient, eco-sustainable and site integrated/specific agri-food production, combined with optimized food distribution and management, especially in the cities, and healthier and more sustainable eating habits are required for a more effective, fairer and more resilient post-pandemic food safety and nutrition security regime worldwide.

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