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Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’

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Biodiversity, Functional Ecosystems and Sustainable Food Production

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Abstract

Increasingly, consumers are paying attention to healthier food diets, “healthy” food attributes (such as “freshness”, “naturalness” and “nutritional value”), and the overall sustainability of production and processing methods. Other significant trends include a growing demand for regional and locally produced/supplied and less processed food. To meet these demands, food production and processing need to evolve to preserve the raw material and natural food properties while ensuring such sustenance is healthy, tasty, and sustainable. In parallel, it is necessary to understand the influence of consumers’ practices in maintaining the beneficial food attributes from purchasing to consumption. The whole supply chain must be resilient, fair, diverse, transparent, and economically balanced to make different food systems sustainable. This chapter focuses on the role of dynamic value chains using biodiverse, underutilised crops to improve food system resilience and deliver foods with good nutritional and health properties while ensuring low environmental impacts, and resilient ecosystem functions.

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Acknowledgements

This research was supported by the European Union’s Horizon 2020 Research and Innovation Programme through the project “Realising Dynamic Value Chains for Underutilised Crops” (RADIANT), Grant Agreement number 101000622. The authors would also like to thank the scientific collaboration under the FCT project UIDB/50016/2020. in. The James Hutton Institute (CH and PPMI) are supported by the “Rural and Environmental Science and Analytical Services” (RESAS), a Division of the Scottish Government.

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Authors and Affiliations

  1. Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal

    Elisabete Pinto, Helena Ferreira, Carla S. Santos, Marta Nunes da Silva, Beatriz Silva & Marta W. Vasconcelos

  2. EPIUnit – Instituto de Saúde Pública, Universidade do Porto, Porto, Portugal

    Elisabete Pinto

  3. School of Chemical and Biological Sciences, University of Galway, Galway, Ireland

    David Styles

  4. Bernal Institute, School of Engineering, University of Limerick, Limerick, Ireland

    David Styles

  5. University of Gastronomic Science, Bra, CN, Italy

    Paola Migliorini

  6. Laboratory of Vegetable Production, Department of Crop Science, Agricultural University of Athens, Athens, Greece

    Georgia Ntatsi

  7. Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Volos, Greece

    Anestis Karkanis

  8. Business Economics Group, Wageningen University & Research, Wageningen, the Netherlands

    Marie-Fleur Brémaud, Yann de Mey & Miranda Meuwissen

  9. German Institute of Food Technologies – DIL e.V, Quakenbrück, Germany

    Janos-Istvan Petrusan, Sergiy Smetana, Beatriz Silva & Adriano Profeta

  10. Institute for Food and Environmental Research (ILU), Bad Belzig, Germany

    Lina Maja Marie Krenz & Daniel Pleissner

  11. Leuphana University of Lueneburg, Institute for Sustainable Chemistry, Lueneburg, Germany

    Daniel Pleissner

  12. Department of Knowledge Technologies, Jozef Stefan Institute, Ljubljana, Slovenia

    Marko Debeljak & Aneta Ivanovska

  13. Environmental Social Science Research Group (ESSRG), Budapest, Hungary

    Bálint Balázs

  14. Institute for Sustainable Agriculture, CSIC, Córdoba, Spain

    Diego Rubiales

  15. Ecological Sciences, James Hutton Institute, Dundee, Scotland, UK

    Cathy Hawes & Pietro P. M. Iannetta

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Pinto, E. et al. (2023). Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’. In: Galanakis, C.M. (eds) Biodiversity, Functional Ecosystems and Sustainable Food Production. Springer, Cham. https://doi.org/10.1007/978-3-031-07434-9_9

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