Transcript LLU EF Uzņēmējdarbības katedras doktorantes Valdas Bratkas

Vietējās pārtikas sistēmas un
lauksaimniecības un lauku ilgtspēja
Local Food Systems and Sustainability of
Agriculture and Rural Areas
Ligita Melece, Dr. oec.
Latvijas Valsts Agrārās ekonomikas institūta nod. vad.,
vadošā pētniece
Vidzemes augstskolas docente
Head of Department of Quality and Environment
Protection, Latvian State Institute of Agrarian Economics
Assoc. Prof. of University of Applied Sciences
[email protected]
Konference „Mārketings un investīcijas”
2012. gada 22. marts
Jūrmala
Content
 food systems and local or alternative food systems;
 changes and opportunities of agricultural and agrifood sector
and rural areas;
 role and development opportunities of local food systems.
Food System
Concept of «Food System» is used to describe following complex
and interrelated activities:
 agricultural and food production;
 processing;
 marketing;
 consumption;
 waste utilization and disposal activities.
Food System or Food Chain or Network
Local Food System
Local Food System;
Local Food Chain;
Alternative Food System;
Alternative Food Networks;
Alternative Agricultural and Food System or Alternative
Agrifood Network, that incorporate:
organic food;
local food;
regional food;
alternative food.
Source: Goodman D., Goodman M., 2007; Maxey L., 2007; Scrinis G., 2007
Avots: adaptēts no Hinrichs C. C., 2003
Changes of Agricultural Producing and
Rural Environment
Causes:
New technologies;
 Intensification;
 Increase of farm area;
 Desertification and soil degradation
(loss of soil fertility);
 Urbanization process in Europe (75%
of people live in cities; will be 80%
untill 2020);
 Globalization of agribusiness and
food system and the impact of large
corporations;
 Economic and financial crisis;
 Demographic and social crisis in the
developed countries.
Consequences:
 Cuts of employment in agricultural sector;
Decreasing farm numbers, particularly small;
 Aging and declination of rural population;
 Outflow of labor force;
 Income reduction.
Possibilities:
 RDP- environmental measures;
 Development of new branches and types of
business;
 Rural environment as living space for
employees of creative and other sectors and
pensioners;
 etc.
The aspects of local (regional) food
Economical - the local economy, farms, residents;
Social - employment, strengthening of local community
(communities), improving the demographic situation, etc.;
Cultural - cultural and national heritage, crafts, cultural
landscape, rural landscape, etc.;
Environmental - shorter food chains, environment and
natural resources, sustainable farming, including organic;
Food self-sufficiency in national level.
The Effect / impact of
Globalisation and Concentration
Local food systems can help to secure a fair income for farmers
and restore the balance of powers in the food supply chain.
Gglobalization and increased concentration of food distribution
have led to a gap between rises:
in production costs (3.6 % a year since 1996);
in consumer prices (3.3 % a year); and
in prices for farmers (2.1 % a year).
Necessary to create systems that improve the negotiation
powers of farmers, such as short distribution circuits.
Source: Dwarshuis- van de Beek L. , 2011
Two Directions of Food Production
The first is food production in midle and large-scale enterprises
(industrialization and efficient production) mainly for international
and regional (EU, former USSR countries, etc.) markets.
To ensure this type of production, companies need to implement
the following measures:
industrialization;
consolidation and modernization;
increase of competitiveness and innovation;
focus on regional and global markets;
quality (ISO 9000, ISO 22 000) and environmental (ISO 14001, EMAS),
control systems;
use of food quality brands.
Two Directions of Food Production
The second direction for further development of the food sector is
food production on farms, small and micro-scale enterprises, that
comply with principles of sustainable and environmentally friendly
food chain and produce value-added food products mainly for the local
market.
The main conditions for such food production are:
local and artisan (individually) produced food, including organic;
organic food and market development;
local food markets and distribution;
culinary tourism;
“Slow Food“ movement;
voluntary quality schemes.
Trends of Local Food in
Europe and Worldwide
Food Miles
A consumer report published in 2003 by The Guardian newspaper in the UK found
that a selection of 20 fresh food items purchased from British supermarkets had
travelled an average of 5,000 miles each; in North America, an average fresh food
transport distance of 1,000-1,500 miles is often cited.
Food Quality
The taste qualities of local food are better because of products are fresh and ripe, and
not chemically treated for transportation and storage.
Sustainable agro-industrial development
Higher demand for locally produced food increase the diversification of farming and
helps to maintain soil fertility and biodiversity.
The local economy
Strengthening the local economy, providing work for small farmers, creating or saving
workplaces, preserving small shops and securing food.
Trends of Local Food in
Europe and worldwide
Local or regional food (EU initiative to create logo and distribution
limitations 30-50 km);
Craftsmen or artisan food and specialty food;
Movement of Farmer market.
Year 2009
70 cheese producers in Ireland
100 cheese producers in Holland
2000 specialty food producers in New Zealand
Every £10 spent at a local food business = worth £25 to the local area
Every £10 spent at a supermarket = just £14 to the local area
Source: Halweil B., 2002
Types of the Short Food Chains
Source : Renting H. et al., 2003
Community Supported Local Food System
Farmers markets;
Farm stands – in farms, roadsides etc. places (with coffee drinking and
eating places);
Restaurants and cafeteries (supply);
Institutions and companies (schools, hospitals, working places, nursing
homes etc.)
Agro tourism;
Weekly food boxes (seasonal);
Pick-up-own-farms;
Cooperative or local government shops;
E-commerce.
Farmers Market - Prague
Farmers Markets – Zurich Train Station
Artisan or Speciality Food in Ireland
Rural Tourism & Artisan Food: Know the Opportunities
Artisan / Speciality Food
Artisan food:
unique;
traditional;
individual;
superior taste;
masterfully prepared / produced (craft) –
artisan item.
70 producers
Speciality food:
product of higher quality;
premium pricing;
unique;
regional;
wider application than artisan food.
320 producers, 3,000 workers;
0.5 billion EUR value
Source: http://www.teagasc.ie/ruraldev/progs/artisan_food/artisan_food_in_ireland.asp
Artisan Food
“Artisan” is a term used to describe food produced by non-industrialized
methods, often handed down through generations but now in danger of being
lost. Tastes and processes, such as fermentation, are allowed to develop slowly
and naturally, rather than curtailed for mass-production.
There is no single definition of artisan food, but artisan producers:
should understand and respect the raw materials with which they work; they should
know where these materials come from and what is particularly good about them;
should have mastered the craft of their particular production and have a historical,
experiential, intuitive and scientific understanding of what makes the process that they
are engaged in successful;
should know what tastes good and be sensitive to the impact of their production on
people and the environment;
get better over time and probably never stop improving or tweaking their practice,
learning from other people and their own mistakes.
Source: http://www.schoolofartisanfood.org/about-us/artisan-food
The first European Declaration on
Food Sovereignty (DECLARATION OF NYÉLÉNI)
Declaration on Food Sovereignty (DECLARATION OF NYÉLÉNI)
27 February 2007 Nyéléni Village, Sélingué, Mali
Declaration of the Forum for Food Sovereignty, Nyéléni 2007
Over 500 delegates from 80 countries committed declaration to expanding and
consolidating a strong European movement for Food Sovereignty.
Six basic pillars principls of Declaration on Food Sovereignty include:
1. Focuses on Food for People.
2. Values Food Providers.
3. Localises Food Systems or Chains.
4. Puts Control Locally.
5. Builds Knowledge and Skills.
6. Works with Nature.
http://www.ukfg.org.uk/pdfs/Securing_future_food.pdf
European Declaration on Food Sovereignty
Nyeleni Europe 2011: European Forum for Food Sovereignty Krems, August 21st
Changing how food is produced and consumed :
Resilient food production systems, which provide healthy and safe food for all people in
Europe, also preserving biodiversity and natural resources and ensuring animal welfare.
Support multitude of smallholder farmers, gardeners and small-scale fishers who produce
local food as the backbone of the food system.
Struggle against the use of GMOs.
Promote the consumption of high quality local and seasonal foods and no highly
processed food
Changing how food is distributed:
Work towards the decentralization of food chains;
Intensified relations between producers and consumers in local food webs to counter the
expansion and power of supermarkets.
Building blocks for people to develop their own food distribution systems and allow
farmers to produce and process food for their communities.
Promote supportive food safety rules and local food infrastructure for smallholder
farmers.
Source: http://www.nyelenieurope.net/
European Declaration on Food Sovereignty
Nyeleni Europe 2011: European Forum for Food Sovereignty Krems, August 21st
Valuing and improving work and social conditions in food and
agriculture systems:
Struggle against the exploitation and the degradation of working and social conditions in
food system, as well as those of seasonal and migrant worker.
Society must give greater value to the role of food producers and workers in our society.
Reclaiming the right to our Commons:
Struggle against the commodification, financialisation and patenting of our commons,
such as: land; farmers’, traditional and reproducible seeds; livestock breeds and fish stocks;
trees and forests; water; the atmosphere; and knowledge.
Access to these should not be determined by markets and money.
Responsibility to use our Commons sustainably, while respecting the
rights of mother earth.
Our Commons should be managed through collective, democratic and community
control.
Source: http://www.nyelenieurope.net/
European Declaration on Food Sovereignty
Nyeleni Europe 2011: European Forum for Food Sovereignty Krems, August 21st
Changing public policies governing our food and agricultural
systems:
Change public policies and governance structures that rule our food systems – from the
local to the national, European and global levels – and to delegitimise corporate power.
Public policies must be coherent, complementary and promote and protect food
systems and food cultures.
Guarantee legal frameworks that: guarantee stable and fair prices for food producers;
promote environmentally-friendly agriculture.
Ensure that speculation on food is banned.
No harm is done to existing local or regional food systems and food cultures – either by
dumping or by landgrabbing in Europe, particularly Eastern Europe.
Review Common Agriculture and Food Policy.
Removal of the EU Biofuels Directive.
Global governance of international agricultural trade located in the FAO and not the
WTO.
Source: http://www.nyelenieurope.net/
EU Initiatives
Lenie Dwarshuis- van de Beek
The EU’s Assembly of Regional and Local Representatives, Brussels, 27
January 2011
There is a skewed balance of power in the agricultural and food sectors which
is putting the survival of agriculture at risk.
Around 80% of world food production is sold locally, but in the EU the figure
is just 20%, because of the focus on large-scale, industrialised food
production.
The new challenges we face such as preventing global shortages of food,
fodder and energy, and reducing the environmental damage of food
production, strengthen the argument for a reappraisal of local food production
as part of the Common Agricultural Policy.
Initiative setting up a monitoring plan at regional level, giving local and
regional authorities the responsibility to register and assess local food
products and grant them a local food logo.
Source: http://europa.eu/rapid/pressReleasesAction.do?reference=COR/11/3&type=HTML
EU Initiatives
Lenie Dwarshuis- van de Beek
The EU’s Assembly of Regional and Local Representatives, Brussels, 27
and 28 January 2011
The development of local food systems is particularly relevant for local and
regional authorities.
Public procurement involves up to 16 % of the gross domestic product of the
EU. Article 6 of the Treaty establishing the European Community (1997)
requires the integration of all environmental and social objectives into all EU
policies.
Public procurement can simultaneously be sustainable procurement, when used
to support wider social, economic and environmental objectives in ways that
offer long-term benefits.
From this point of view, governments’ huge spending power could be used as a
lever for the development of local food systems.
Source: http://eurlex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2011:104:0001:0006:EN:PDF
EU Initiatives
Lenie Dwarshuis- van de Beek
The EU’s Assembly of Regional and Local Representatives, Brussels, 27
and 28 January 2011
Directive 2004/18/EC of the European Parliament and the Council of 31 March
2004 on the coordination of procedures for the award of public works contracts,
public supply contracts and public service contracts states that the principle of
freedom of movement of goods must be respected at all times, which means that
local suppliers cannot be favoured.
However, the regulation allows specific conditions and criteria to be
incorporated in the call for tenders concerning public supply contracts, which
may include particular aspects and features such as freshness or production
circumstances.
This possibility allows local suppliers to be selected.
Nonetheless, the European Commission is asked to explore whether Article 26
of the Regulation could be amended such that ‘locally produced’ can be a
standard selection criterion in tenders for the supply of food to, for instance,
schools, nursing homes and public facilities.
EU Initiatives
Dacian Cioloş
Brussels, 12 May 2011
As part of his widespread consultation on the future of the CAP, highlights the many
benefits of local food systems on rural development.
The short chains between producer and consumer promote local jobs and help local
businesses acquire a larger market – but they also bring social advantages, as short
distribution channels help bring greater interaction between farmers and consumers,
thus allowing food producers to react more effectively to demands for sustainable
production methods.
The reduction in ‘food miles’ they bring means fewer emissions, helping Europe to
meet its climate change ambitions as well.
Encourage:
for creation of a pan-European set of guidelines that would help local and regional
authorities wishing to integrate local food systems within their regional development
programmes to do so effectively;
setting up a monitoring plan at regional level, giving local and regional authorities
the responsibility to register and assess local food products and grant them a local food
logo.
Added Value of Food Quality
animal welfare;
regional product;
fair prices;
social or care farming (social innovation);
social criteria (family farms; good working conditions);
biodiversity;
cultural aspects.
Source: Hamm, U. Farmer Consumer Partnerships. CORE Organic Workshop,
29.11.2011.
Social or Care Farming
Social or care or green care farming is the therapeutic use of farming
practices:
 Utilize the whole or part of a farm;
 Provide health, social or educational care services for one or a range of
vulnerable groups of people, including those with mental health problems, people
suffering from mild to moderate depression, adults and children with learning
disabilities, children with autism, those with a drug or alcohol addiction history,
disaffected young people, adults and people on probation;
 Provide a supervised, structured programme of farming-related activities,
including animal husbandry (livestock, small animals, poultry), crop and vegetable
production, woodland management etc.;
 Provide services on a regular basis for participants;
 Clients can also be self-referred as part of the direct payments scheme, or be
referred by family members.
Source : http://www.carefarminguk.org; http://sofar.unipi.it/index_file/socialfarfming.htm
Social Farming
Country
Netherlands
Italy
Number of farms
839
675
Slovenia
Germany
Flanders
Ireland
15
220
308
106
France
900
Source: http://www.euclidnetwork.eu/data/files/SocialInnovation/editsocialfarming.pdf
Consumers’ Information
EU Logo of Organic Farming
The EU organic farming logo offers consumers’ confidence about the origins and qualities of
their food and drink and its presence on any product ensures compliance with the EU organic
farming Regulation.
From July 2010 the EU organic logo is obligatory for all organic pre-packaged food products
within the European Union. It is also possible to use the logo on a voluntary basis for non
pre-packaged organic goods produced within the EU or any organic products imported from
third countries.
Previous logo
Current logo
http://ec.europa.eu/agriculture/organic/eu-policy/logo_lv
Creating of Consumers’ Confidence
and Information
Ecoproduct
EU logo
EU Ecolabel has added value - a reduced
impact on the environment, and respects strict
performance standards. The scheme is
currently open to all products and services,
except for food, drink, pharmaceuticals
products and medical devices.
EU environment logo.
Could receive Latvian products and services.
At present in Latvia are textiles, carpets and
office paper under this logo.
Latvian logo
(unclear formulation
andapplication)
Reference on Regulations of organic farming
and processing;
Certification in accordance with Regulations
of organic agri-food requirements done with
others;
Catalogue of products are not in accordance
with Regulations of EU;
Not clear principles and rules for certification
of products, e.g. souvenirs; sauna caps etc.
Non conformity with EU principles.
http://www.ekoprodukti.lv/?id=4
Share of organic products in the
food market, %
Country
Italy
Finland
Germany
Norway
Denmark
Share of organic
products in the
food market, %
3.0
1.0
3.4
1.3
7.2
Source: Loes, A.K., Nolting, B. (2011). Increasing organic consumption through school
meals—lessons learned in the iPOPY project
Possibilities for Defending Interests of Individual
Comersants and Micro Enterprises ( Local and
Artisan Food)
Participation in existing EU and Latvia’s NGO and movements ( LAOCC*;
“Slow Food” etc.) and establishing new specific NGO;
Local and regional authorities or governments and LALRG**;
NGO-s of regions and branches;
Lobbing (positive);
Collaboration with FVS;
Public involvement, inter alia consumers;
Legislation initiatives.
* Latvian Agricultural Organization Cooperation Council
** Latvian Association of Local and Regional Governments
Thank you for attention!