Global Food Security and Supply

The author of this book on global food supply chains works at the Sheffield Business School and is editor of an online magazine for food industry innovations, a role that informs his perspective in this book. It covers in considerable detail the basis for food security, food supply chains, the scientific and sociological basis for food security and the challenges we face, especially in relation to developing a sustainable diet. He foresees a second green revolution beyond simple calorific goals to include the nutritional value of foods. Although the food industry is responding to increasing demand for sustainable products, the real money is still made through addictive junk foods containing sugar, salt and fat and which in my view is largely responsible for the so-called obesity epidemic. The author does bring new tools such as life cycle assessment (LCA) into his analysis but is less explicit about the connection between overconsumption and undernutrition so far as the food industry is concerned. He mentions that meals supplied should be 'sustainable, safe and nutritious' without stating that food processing itself is part of the problem and that people should be seeking out unprocessed foods if they want to maintain their health. The interest of the food industry, as in any commercial enterprise, is the maximisation of profit rather than the promotion of health. The industry may have a critical role in 'designing products that are integrated into sustainable diets' but personally I would rather do without such products and eat as naturally as I can. Ultimately, this is a book addressed to the food industry rather than the consumer and in that respect it does make the case for a more sustainable diet.