Editorial: Sustainability of food resources and the supply chain

Abstract

Food is essential to life, and it is one of the important factors that can affect human health. Other than that, it also affects the economy and, most importantly, the world’s resources. By 2050, the world population is expected to grow to 9.7 billion from its current 7.3 billion (UN DESA 2015). Considering the challenge of feeding 2 billion more people, our current food system is facing major sustainability challenges. It is expected that the world needs to produce about 70% more food to cater to the growth of the world’s population by 2050, which is referred to as the “food gap” (WRI 2014). It is a challenge for food producers and industries to close this “food gap” while at the same time maintaining sustainability in the food system. Three main food sustainability issues within the food system involve economic growth, social responsibility and environmental integrity. These issues include the security of food resources and supply, food safety, nutrition and health, alleviating poverty, affordability, quality, waste management, water and land management, climate change, biodiversity and many more.