Carbon footprint conscious food value chains
Real sustainability in food value chains can be achieved by informing consumers of the carbon footprint of every product.
There are various elements involved in the production of food. Every aspect produces carbon and has an environmental footprint. Real sustainability in the value chains can only be created by informing consumers of the total carbon footprint involved in the production of the food they consume. In my opinion, carbon footprint should be a standard feature appearing on every food product.
Lead Applicant Organization Name
International Food Holdings Pty. Ltd.
Lead Applicant Organization Type
Small company (under 50 employees)
If part of a multi-stakeholder entity (i.e. team), provide the names of other organizations and types of stakeholders collaborating with you.
Website of Legally Registered Entity
How long have you / your team been working on this Vision?
Lead Applicant: In what city or town are you located?
Lead Applicant: In what country are you located?
Your Selected Place: what’s the name of the Place you’re developing a Vision for?
Gippsland area of the State of Victoria. This region covers an area of 41,556 km²
What country is your selected Place located in?
Describe your relationship to the place you’ve selected.
Gippsland in the Eastern part of Victoria is one of the largest agricultural and dairy producing regions in Australia.
Describe the People and Place: Provide information that would be helpful for an outsider who has never been there and may have no context about this Place to better understand the area.
What is the estimated population (current 2020) in your Place?
Challenges: Describe the current (2020) and the future (2050) challenges that your food system faces.
One of the current challenges facing the food systems are environmental and cultural related. \
With the rise of veganism as an environmentally friendly alternative to animal products, there is a move towards products that only contain plant sources. Whilst there is considerable conversation around the positive impact of plant products on body and mind, there is also debate around the real environmental impact of these alternatives.
As example, there is a perception that a vegetarian burger made from plant sources is better for the environment because animal production involved high methane output. However, there is no simple answer to approve or deny such claim.
Therefore, the challenge of the future is in fully inter-connected supply chains that are traceable and clearly mapped enabling consumers to find out the exact carbon footprint of the food products they consume. Product purchase decision should be based on nutritional information but also on the carbon footprint clearly printed on all food products. This will ensure that there is real emphasis by all stakeholders to actively reduce the emissions of products by e.g. reducing the amount of processing or sourcing locally etc.
Address the Challenges: Describe how your Vision will address the challenges described in the previous question.
Mapping all elements within food supply chain and creating a platform for calculating the real-time environmental impact of food products at every stage of the chain.
High Level Vision: With these challenges addressed, now provide a high level description of how the Place and the lives of its People will be different than they are now.
There are lots of facts and fictions when it comes to the environmental impact of food products. Truth is that we have currently little visibility and integrated data that enables us to have a clear understanding of the actual environmental impacts of food. Making such information available to consumers lets them make better product choices and creates competition among producers and farmers to actively reduce their carbon footprint.
Full Vision: How do you describe your Vision for a regenerative and nourishing food future for your Place and People for 2050?
Please view responses above.
How did you hear about the Food System Vision Prize?