Food systems planning is concerned with improving a community's food system. Food system is generally understood to mean the chain of activities that connects the production, processing, distribution, consumption and management of food waste. Food is a necessity; together with air, water and shelter, it is an essential element for life. However, only in recent years have food systems been a focus of great interest in professional planning.
Approaches that are now being touted as novel alternatives, such as local and organic food production, direct sales from farmers to consumers, and farmer cooperatives, established traditional ways of producing food in many parts of the world long before colonist colonialism Europeans. Activities related to the use and consumption of food include those involved in the preparation, processing and cooking of food at both the household and community levels, as well as household decision-making regarding food, household food distribution practices, cultural and individual food choices and access to health care, sanitation and knowledge. Farm-to-school programs deliver fresh food to school cafeterias to replace otherwise highly processed meals. Convenience stores, grocery stores and fast food restaurants in the United States offer customers an almost dizzying variety of food selections, from packaged snacks to fresh produce, fresh foods, canned goods and complete ready meals.
Once the crops have been harvested or the animals have been slaughtered, the resulting food products are sold to processors who transform them into finished products. Wholesale markets for fresh food products have tended to lose importance in countries undergoing urbanization, including Latin America and some Asian countries, as a result of the growth of supermarkets, which buy directly from farmers or through preferred suppliers, rather than going through Markets. Food system activities occupy a substantial amount of urban and regional land and represent important parts of community and regional economies. Food distribution involves a series of post-harvest activities, including the processing, transportation, storage, packaging and marketing of food, as well as activities related to household purchasing power, traditions of food use (including practices of infant feeding), food exchange and gift giving, and public feeding (distribution).
Food processing includes methods and techniques used to transform raw materials into food for human consumption. The idea of a food system encompasses all the possible questions, challenges and consequences of food production and consumption. Local agroecosystems, government policies at the national level, international research and technological development), which eventually have many impacts on a domestic scale, either on the livelihoods of food producers (who earn income from the food system and also consume food); and also for consumers around the world. Food systems work differently around the world, but some exert more influence around the world than others.
While much of the food produced in the United States depends on the conventional food system, the organic food system also covers the entire country, including farms, processors, distribution networks and retailers. A food system is a complex set of interconnected practices and relationships that ultimately carry food from farms, processing facilities, factories, warehouses and retailers to the dinner table. The constant and uninterrupted flow of products from distribution centers to store locations is a critical link in food industry operations. Within the food supply chain for this food, you will be asked to distinguish between the social aspects (human system) and the environmental aspects (natural system) of the food production and supply chain of that product.