The Importance of Sustainable Development Goals (SDGs) in Building a Resilient Food Supply Chain
Introduction
The COVID-19 pandemic has exposed the vulnerabilities of our national food system, which heavily relies on production concentrated in a few geographic areas and involves multiple steps to reach consumers.
USDA’s National Institute of Food and Agriculture (NIFA) Response
In recognition of the need to develop a more robust and resilient national food supply chain, as well as address other issues arising from the pandemic, NIFA has funded over 30 projects through various competitive programs.
Dr. Angelica Van Goor, NIFA national program leader in the Institute of Food Production and Sustainability, emphasized the importance of these projects in meeting the needs of the agricultural community during the pandemic. The projects funded through the AFRI Rapid Response to Novel Coronavirus (SARS-CoV-2) Impacts Across Food and Agricultural Systems program have contributed to protecting the food and agriculture supply chain, livestock health and security, food safety, and the well-being of farmers, food service providers, and rural Americans.
Lessons from COVID-19: Positioning Regional Food Supply Chains for Future Crises
One of the funded projects, titled “Lessons from COVID-19: Positioning Regional Food Supply Chains for Future Pandemics, Natural Disasters and Human-made Crises,” was a collaborative effort involving professionals from Kansas State University, University of California-Irvine, University of Florida, University of Minnesota-Twin Cities, and University of Wisconsin-Madison. The project focused on various research aspects, including farmer and supply chain businesses and workers, consumer behavioral changes, and regional food flow/food shed networks.
Consumer Preferences and Transition Challenges
The research team found that while many consumers have returned to in-store purchases, a significant number still prefer online ordering and curbside pickup. This shift in consumer behavior towards alternative food acquisition methods is likely to be a permanent change.
Furthermore, the researchers discovered that during crises, some consumers perceive local and regional foods as a safer option. However, transitioning to these supply chains poses challenges for producers and suppliers.
Building Resilient Supply Chains
To facilitate this transition, the research team emphasized the importance of Extension professionals and commodity associations in simplifying the process and reducing complexity. They recommended the development of resources, factsheets, and training opportunities during non-crisis times to support producers and suppliers. Establishing relationships with local and regional markets during stable periods is also crucial.
Sharing Knowledge and Resources
The research team has created various resources to share the data and information gathered. These include hosting webinars, participating in podcasts, developing project factsheets, and publishing journal articles. All these resources are available in an online toolkit. Additionally, they have developed an online course aimed at training Extension professionals and others to strengthen support and improve the abilities of local and regional supply chain participants to respond during disruptions.
SDGs, Targets, and Indicators
| SDGs | Targets | Indicators |
|---|---|---|
| SDG 2: Zero Hunger | 2.3: By 2030, double the agricultural productivity and incomes of small-scale food producers, in particular women, indigenous peoples, family farmers, pastoralists, and fishers, including through secure and equal access to land, other productive resources and inputs, knowledge, financial services, markets, and opportunities for value addition and non-farm employment. | The article discusses the challenges faced by producers and suppliers in shifting to local and regional food supply chains. The development of resources, factsheets, and training opportunities during non-crisis times can be an indicator of progress towards supporting small-scale food producers and improving their abilities to respond during disruptions. |
| SDG 3: Good Health and Well-being | 3.9: By 2030, substantially reduce the number of deaths and illnesses from hazardous chemicals and air, water, and soil pollution and contamination. | The article mentions the importance of ensuring the safety of foods during crises. The development of resources and training opportunities can contribute to reducing illnesses related to food contamination. |
| SDG 8: Decent Work and Economic Growth | 8.5: By 2030, achieve full and productive employment and decent work for all women and men, including for young people and persons with disabilities, and equal pay for work of equal value. | The article highlights the need to support farmers and supply chain businesses and workers. The development of resources, factsheets, and training opportunities can contribute to improving the employment and work conditions of individuals involved in the food supply chain. |
| SDG 12: Responsible Consumption and Production | 12.6: Encourage companies, especially large and transnational companies, to adopt sustainable practices and to integrate sustainability information into their reporting cycle. | The article mentions that some consumers consider local, regional foods a safer option during a crisis. This preference for sustainable and responsible consumption can be an indicator of progress towards encouraging companies to adopt sustainable practices in the food supply chain. |
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Source: nifa.usda.gov
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