Opinions vary on the potential for cities to act as food production hubs - and the benefits of doing so. Alone, urban farming systems, such as those that combine indoor aquaculture with hydroponic vegetable production, can only provide a limited amount of nutrition required for human health.

By understanding their existing peri-urban production, cities can demand food that is not only grown regeneratively, but also locally - when it makes sense - and support diversification of crops by selecting varieties best fitting local conditions, thereby building resilience.

Listen to Morten Rosse who describes the potential for the regeneration of peri-urban land in developing countries. Watch Hamilton Henrique tell a story of food revolution. Supporting regenerative practices that benefit local environments.

Rather than planning to source all food from peri-urban areas, cities should aim to form resilient food supplies that rely on a diverse set of local, regional, and global sources, according to where food types grow best.

Robyn Metcalfe, Lecturer and Research Scholar at the University of Texas at Austin puts it this way:. Local sourcing can play a significant role in supporting the development of a distributed and regenerative agricultural system. It allows cities to increase the resilience of their food supply by relying on a more diverse range of suppliers local and global.

By reconnecting city dwellers with food and the farmers who grow it, the likelihood increases that people will demand food grown using regenerative practices that benefit the local environment and their own health.

Currently, a third of all food produced globally — worth USD 1 trillion — is thrown away each year. This represents a huge loss of nutrients and a major cause of environmental issues. In a circular economy, food is designed to cycle, so the by-products from one enterprise provides input for the next.

Cities can make the most of food by redistributing surplus edible food, while turning the remaining inedible by-products into new products, ranging from organic fertilisers for regenerative peri-urban farming, to biomaterials, medicine, and bioenergy.

Rather than a final destination for food, cities can become centres where food by-products are transformed, through emerging technologies and innovations, into a broad array of valuable materials. These could range from organic fertilisers and biomaterials, to medicine and bioenergy, thereby driving new revenue streams in a thriving bioeconomy.

Cities can initiate a range of food waste prevention interventions. From better matching supply with fluctuating demand for different food types, to discounting soon-to-expire products, and using overripe produce for in-store food outlets, retailers can reduce their food waste.

Waste prevention efforts are also being addressed by organisations such as FoodShift and Feedback. Cities can transform collected organic materials to drive regenerative peri-urban food production.

Currently in cities, the most common management processes for organic materials are composting, anaerobic digestion, and wastewater treatment. Converting organic waste into a source of value begins with effective collection systems and pure waste streams. New technology, supporting policy frameworks, and community engagement can rapidly transform collection systems and increase organic waste collection rates.

While all countries can benefit from improved collection systems, emerging economies are especially well-positioned due to their high shares of organic waste and early stages infrastructure. Food products must be designed through a system that provides healthy production as well as nutrition.

Food brands, retailers, chefs, food businesses, schools, hospitals, and other providers have a major influence on what we eat - a significant proportion of our food has been designed in some way by these organisations. Food designers have the power to ensure their food products, recipes, and menus are healthy to both people and natural systems and marketing activities can then be shaped to make these products attractive to people.

In a circular economy, food products derive from healthy production to provide healthy nutrition. Similarly, the packaging that preserves food can be made from materials that compost as safely and easily as the food it contains.

Food loss and waste can be designed out along the entire food supply chain. Designers can develop products and recipes that use food by-products as ingredients, and those which, by avoiding certain additives, can be safely returned to the soil or used in other ways.

Mushrooms can be grown on spent coffee beans, which combined with a lower meat content, can enhance your health and that of the planet. Yuba — also known as bean curd robes — is the skin collected from the tofu making process. Layered and bound together, yuba can be made into an imitation chicken breast — it even gets a crispy chicken-like skin when you pan fry the outside.

Designers need to create products with ingredients that are, regardless of their source animal or vegetable , produced regeneratively. Where possible, they need to be obtained locally and therefore seasonally, to be safely used as inputs for new uses.

It is these processes that will contribute to a thriving bioeconomy. Achieving these three ambitions would allow cities to move from passive consumers to active catalysts of change, and generate annual benefits worth USD 2. Avoiding the degradation of 15 million hectares of arable land per year; and saving trillion litres of fresh water.

Health benefits include lowering the health costs associated with pesticide use by USD billion, as well as significant reductions of antimicrobial resistance, air pollution, water contamination, and foodborne diseases. Cities can also unlock an economic opportunity upwards of USD billion by reducing edible food waste, using nitrogen and phosphorus from food by-products, and organic materials for new cycles.

From producers and brands to processors and retailers, businesses across the food value chain can tap into high-growth sectors, such as biomaterials or delicious plant based protein products. Using the catalytic potential of cities to spark change can be a powerful addition to the efforts needed to transform our relationship with food.

Mobilising these three ambitions and realising the vision at scale will require a global systems-level change. It will take major effort and contributions from all the main urban food system actors, working together collaboratively in an unprecedented way.

Here are just some of the diverse food system stakeholders who will need to work together to create the shift to a new, healthy, food system. Three ambitions, multiple benefits. The challenges of the global food system can sometimes seem daunting in their breadth and sheer complexity.

But there are tremendous opportunities available to businesses and governments in cities to take a long-term view of the future of food and catalyse a fundamental shift in the system. As with all complex situations, the three ambitions need to be pursued in a way that recognises and acts upon their interdependence both with each other, and with complementary initiatives being developed by other organisations.

If realised, the circular economy approach could yield huge benefits to city economies, human health, and the environment, as well as helping to achieve many of the Sustainable Development Goals.

The challenge for all of the city food players around the world is to seize the chance to get behind a common vision of a truly healthy and regenerative food economy and then make it happen — at scale and at pace. Martin Stuchtey discusses how our current food system is in need of a significant system redesign.

The world has 60 harvests left. Leontino Balbo discusses how his resilient business model helped grow his company. Leontino Balbo Jr explains how his regenerative method of sugar cane farming have led to incredible Hamilton Henrique had an idea that could generate profit and have a positive impact for people Nick Jeffries from the Ellen MacArthur Foundation, Paul Newnham, Director of SDG2 Advocacy Hub and Nick Jeffries from the Ellen MacArthur Foundation and Paul Newman, Director of SDG2 Advocacy Hub Listen to Andrew Stephen of the Sustainable Restaurant Association discussing the influence of This topic area shows how moving to a circular economy for food will help people and nature thrive.

City food systems can demonstrate the benefits of a circular economy. As the consumers of three quarters of all natural resources, cities can drive the transformation to The Ellen MacArthur Foundation works to accelerate the transition to a circular economy.

We develop and promote the idea of a circular economy, and work with business, academia, policymakers, and institutions to mobilise systems solutions at scale, globally. Ellen MacArthur Foundation ANBI RSIN nummer: 45 The work of the Ellen MacArthur Foundation is supported by our Strategic Partners and Partners.

Circular economy. Our work. About us. Food and the circular economy — deep dive. Sourcing food grown regeneratively, and locally where appropriate. Designing and marketing healthier food products. The linear food system is ripe for disruption. The linear system is wasteful. Circular economy for food.

Pause for thought Why are cities so important for creating change? Opportunity for cities. Cities as catalysts in changing the food system.

Glossary of terms Agroecology. Rotational grazing. Conservation agriculture. Natural capital. Sourcing food grown regeneratively. Local food production. Reconnecting cities with food and farmers. Making the most of food. Preventing food waste. People aged 36 to 45 accounted for 36 percent of precooked food consumers last year, surpassing other age groups, the report said.

The silver-haired, or those aged 65 and above, are also buying ready-to-cook dinners increasingly. Their purchases last year rose percent compared with that in Semi-cooked food from time-honored catering brands such as Guangzhou Restaurant, Zhiweiguan and Ziguangyuan has also been favored by consumers during JD's Spring Festival promotion gala in the last two years.

The pre-made food market has spawned more varieties and forms to meet consumer demand. These include precooked food gift packages. The transaction volume of precooked food gift boxes grew by percent year-on-year in People from first- and second-tier cities in China more easily accept pre-made cuisine than those from lower-tier cities.

Turnover of pre-made dishes from first- and second-tier cities accounted for 60 percent of total transactions for such dishes nationwide last year, JD said in its report.

Sales revenue of those dishes in Gansu and Zhejiang provinces skyrocketed by percent and percent year-on-year, respectively, in Healthy instant baby food is also increasingly preferred by mothers.

JD data showed the transaction volume of instant baby food bought by female consumers increased by 78 percent year-on-year in iiMedia Research data showed the market size of China's pre-made cuisine last year reached It is projected to rise at a compound annual growth rate of 20 percent to Consumers can buy various types of semi-cooked dishes via online grocery apps such as Freshippo, the fresh food chain under Alibaba Group, Taobao and JD.

Chai Zhenzhen, an analyst from the JD Research Institute said most of the semi-cooked dishes require cold chain transportation and low-temperature storage, so enterprises should ramp up efforts to build a complete and efficient supply chain to ensure the freshness, quality and delivery efficiency of the dishes.

For their part, catering merchants should continue to increase investments in research and development to roll out ready-to-cook dishes with various flavors, so as to meet the wide-ranging demands of consumers from different age groups, Chai said.

An increasing number of catering enterprises have switched to online channels as many restaurants have been affected by the COVID pandemic. A report from iiMedia Research showed about 95 percent of caterers surveyed showed a significant decline in revenue during the pandemic, and more than 90 percent of caterers showed willingness to cooperate with third-party food delivery platforms.

Chen Liteng, senior analyst at the Internet Economy Institute, a domestic consultancy, said with the rapid development of the mobile internet, services offered by online grocery stores and on-demand delivery platforms have gradually improved.

Ordering precooked dinner via online food delivery platforms could save a lot of time and energy, and the dishes are more wide-ranging, which have gained the attention of young consumers," Chen said, adding the online orders have seen robust growth in recent months, as people spend more time at home amid the resurgence of domestic COVID cases.

Thanks to the rapid development of the digital economy, people can purchase precooked cuisine from online shopping platforms while remaining at home, said Yang Xu, an analyst at consultancy Analysys, adding that the emergence of noncontact delivery has also efficiently addressed concerns about human-to-human contact amid the pandemic.

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Amid difficulties, convenient cuisine rides digital economy toward profit By FAN FEIFEI CHINA DAILY Updated: Share - WeChat. Employees of a restaurant in Suzhou, Jiangsu province, prepare for ready-to-cook food. Photo Gallery.

The Thrifty Food Plan outlines nutrient-dense foods and beverages, their amounts, and associated costs that can be purchased on a limited budget Building an online presence, resorting to delivery apps, selling in bulk and ready-to-cook meal kits were some ways restaurants stayed afloat Which cuisine has the best all-you-can-eat economics for a restaurant?

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