As the global population grows, food systems must meet rising demand – but poor collaboration could undermine a sustainable future
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By 2050, the world’s population is forecast to exceed 10 billion people, undoubtedly leading to further pressure on finite resources, like land, water and energy, as well as increased demand for food.
As such, it remains crucial to have sustainable food systems in place – webs of activity involving in the processing, transport and consumption of food.
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However, a new project, headed by the University of Aberdeen, has found a major obstacle in achieving a sustainable food system: a lack of collaboration between people and organisations.
The project concluded that the challenge is not a lack of scientific knowledge, but rather progress is being halted by ‘fragmented decision-making’ and poor connections across the food sector.
Modern-day food systems provide both affordable and accessible food for many people. However, these same systems contribute to greenhouse gas emissions, biodiversity loss, pollution, food waste and poor dietary outcomes.
The research team behind the new project said that farmers, retailers, processors, policymakers, researchers and community organisations can often work toward similar goals but have few opportunities to effectively collaborate. Consequently, this can lead to reinforcing existing power imbalances, leaving smaller producers and local initiatives with limited influence.
‘Everyone in the food chain is left to navigate the problems alone, and the result is a food system that lurches on,’ said project co-lead at the University of Aberdeen Dr Shadi Hashem.
‘What is needed is more durable collaboration and collective action that brings stakeholders together across knowledge, supply chain infrastructure and market boundaries.’
Social innovation, according to the project, is a key driver of change. Building relationships, trust and purpose across food systems is essential if long-term transformations are to be made.
The new project has also supported community-led initiatives, including FoodLink NE – a social enterprise established in 2025 to improve access to locally produced food across Aberdeenshire. The network brings together researchers, community organisations and producers in order to strengthen local supply chains and encourage the public to engage more with local food.
‘FoodLink NE was created from the understanding that real change in our food system happens when producers and communities are genuinely connected. Across the North‑east, we’re developing shared markets, strengthening local supply chains, and creating practical ways for people to learn more about locally grown food and the people who produce it,’ said Natalie Jurdeczka of FoodLink NE.
