The agriculture and forestry sectors and related land use change currently account for about a quarter of global greenhouse gas (GHG) emissions. If the current trends of global food, animal production and consumption are maintained, then a further increase of GHG emissions by 80% could occur by 2050. Ensuring food and nutrition security in the long-term while containing global warming within 1.5 or 2°C, will require both changes on a societal-level and a systemic transformation of food systems. This transformation will require a change in the current predominantly short term vision of food systems, as well as a change in culture, education and training and an overall change in consumption patterns and citizen’s behaviour. 

The three dimensions of sustainability (social, environmental, and economic) are important for the systemic transformation of food systems. FOSC addresses these dimensions through the funded research projects. Focus will be placed on the socio-economic impacts of climate change on different food chains, price volatility and the territorial dimension on access to nutritious foodstuff.