Producing enough to feed humanity is a colossal challenge. But it’s not enough. Every year, millions of tonnes of food go to waste, while over 730 million people still go hungry. Paradoxically, billions of people are affected by obesity, diabetes or malnutrition.
This paradox reveals inequitable, inefficient and vulnerable food systems. We urgently need to rethink the way we produce, process and consume food. Science can play a key role here, by proposing viable, sustainable and inclusive alternatives.
Food injustice, a silent crisis
Food insecurity doesn’t just concern the quantity produced. It also affects equitable access to healthy, varied and culturally appropriate food. Today :
- Rural populations produce food without being able to feed themselves properly.
- Poor urban areas depend on globalized systems that are often opaque and fragile.
- Rising agricultural prices are complicating access to basic foodstuffs, both in the South and in the peripheries of the North.
Researchers analyze these imbalances to understand their causes: social inequalities, import dependency, deficient infrastructures or unstable food governance.social inequalities, import dependency, deficient infrastructures or deficient food governance.
Eating well, a challenge for health… and sustainability
Access to quality food remains a major challenge. Many people do not have access to fresh, diversified or minimally processed produce. Malnutrition in all its forms is on the rise, with serious impacts on public health.
Scientists and experts are developing tools to assess the nutritional and environmental impact of our food:
- The Nutri-Score, to measure the nutritional quality of foods.
- The Planet-Score, which takes into account effects on climate, biodiversity and animal welfare.
- Other global indicators, to guide the choices of consumers, communities and businesses.
These tools are based on solid scientific data. They aim to guide the dietary transition towards healthier, more sustainable and fairer diets.
Infrastructure, short circuits and fair logistics
Producing locally is not enough. We also need to process, store and distribute food efficiently, while limiting losses.
In many countries in the South, up to 30% of crops are lost after harvest, due to a lack of suitable infrastructure. Conversely, in wealthy countries, abundance masks massive wastage throughout the chain.
The researchers propose a number of practical solutions:
- Develop local value chains and proximity markets.
- Innovative conservation and low-impact logistics.
- Study the resilience of urban food systems in the face of crises (climatic, health, geopolitical).
Towards localized, sustainable food systems
Rather than thinking of food solely on a global scale, science is now exploring more territorial systems. These approaches make it possible to :
- Reduce dependence on imports.
- Promote local agricultural know-how.
- Strengthen local food sovereignty.
These projects are based on interdisciplinary research, combining social sciences, agronomy, nutrition and economics. They are led by local players, supported by scientific institutions such as those gathered in Montpellier.
Sustainable food is also a question of equity
Feeding the planet only makes sense if everyone has access to a dignified and chosen diet. Building sustainable food systems means :
- A fairer distribution of resources.
- Universal access to healthy food.
- Inclusive governance of food policies.
The One Science Montpellier Foundation supports projects that combine scientific rigor, local roots and social ambition. Sustainable nutrition also means redressing imbalances and giving back power to local communities.