Sustainability of Food Systems: The Role of Food Technology and Regulatory Science

¹ Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology
² Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor, Indonesia

^* Corresponding author: phariyadi@apps.ipb.ac.id

Abstract

Food systems encompass complex and interconnected networks involved in the production, processing, distribution, and consumption of food. Currently, the food system confronts significant challenges related to the environment, society, and economy. A 2023 joint report by FAO, IFAD, UNICEF, WFP, and WHO underscored the major obstacles impeding the achievement of the Sustainable Development Goals (SDGs) within the food system. The report emphasized the challenges associated with meeting the needs of the growing global population. These challenges, particularly in addressing hunger, are exacerbated by rapid population growth, resource scarcity, climate change, the impact of COVID-19, and conflicts. Recognizing the imperative need to transform the food system towards sustainability to fulfil the dietary demands of the expanding global population, the pivotal roles of food technology and regulatory science in addressing these challenges were highlighted. It’s essential to prioritize the development and promotion of food technology innovations, especially for microand small-scale food producers, to enhance the safety, quality, nutritional value, shelf life, functionality, accessibility, affordability, diversity, and appeal of food, thus promoting healthier dietary practices. Moreover, the crucial role of regulatory science was emphasized, specifically in formulating and enforcing regulatory and policy frameworks conducive to fostering innovation and ensuring alignment of the food industry with the SDGs. Both food technology and regulatory science are indispensable components in facilitating the transformation towards a sustainable food system.