This focus area studies the prerequisites for and pathways to sustainable and resilient global food systems
Food lies at the heart of healthy people, thriving societies and a sustainable planet. One of humanity’s greatest challenges is how to produce enough healthy food for the growing world population while at the same time reducing food’s negative social and environmental impacts. The science is clear - food systems must change if we are to rise to this challenge and support sustainable development for all. But what mechanisms could achieve an equitable food system transformation at scale?
The food-related research at the Stockholm Resilience Centre is diverse. It spans all steps of the value chain, from food production — including considerations for ecosystem services and ‘blue food’ from oceans and freshwater systems — to food consumption, including tools to change consumer behaviour.
We analyse food systems all over the world, giving a global perspective on land use change, food trade and risks associated with our current food systems. Regional research highlights the role of indigenous knowledge, gastronomic landscapes and small-scale ‘seeds’ of hope in sustainable food systems.
To extend our knowledge beyond the scientific evidence, we work with a range of food system actors, from large ‘keystone’ actors to policy-makers, and youth groups to farmers and fishers.
Throughout these diverse strands of research, there is a common emphasis on achieving food system sustainability at all levels of the food supply chain and in multiple contexts and geographical regions.
To that end, three action tracks guide our work:
- Transdisciplinary approaches for food system transformation
- Navigating the solution space
- Food system resilience and equity in the Anthropocene
Research news | 2024-02-08
Eating new plant-based foods can be good for the environment, your health and your economy
Replacing animal-source foods with plant-based alternatives or whole foods decreases environmental impact, meets nutrition recommendations, and can be cost-competitive with the current average Swedish diet
Research news | 2024-01-22
Soy: A world journey from success to uncertainty
From a bean valued for its multitude of functions in ancient China to one of the most traded agricultural commodities of the modern world: the soybean has gone through dramatic changes throughout the millennia.
General news | 2023-12-14
COP28: Promising shifts, but a lot remains unsolved
A deal referred to as historic was made to conclude COP28. Centre researchers recognise that important progress was made, but warn about thinking new technology can solve challenges ahead
Research news | 2023-12-08
Five key actions to fight the food crisis
A new science brief from Stockholm Resilience Centre and Global Resilience Partnership launched during COP28 discusses why the current food crisis has escalated so quickly up to global proportions. The researchers list five key actions for policy-makers to address.
General news | 2023-12-06
Malin Falkenmark, water pioneer and academic mother of water research has passed
It is with deep sadness we have learned that professor Malin Falkenmark has passed away at 98 years of age. She has been a pathbreaking pioneer and hero, always curious, always eager to learn more and always dedicated to sharing her knowledge with the next generation
General news | 2023-09-19
Researchers and chefs team up for a sustainable lunch week
“Risotto on Swedish oat-rice, with apple cider vinegar, blue mussels from Bohuslän, parsley, and grated Svecia cheese”. That’s one of the science-cooked dishes that guests can enjoy at “A Planetary Lunch” — an experimental lunch week at Stockholm university