Sustainability in Food production and fair trade Name: Institution: Course: Date: Hester and Harrison (2) describe sustainability in food production as food system’s ability to maintain the production and the distribution without being interrupted. It refers to the ability to meet the future food demand by sustaining the growth of food production…
It also increases inequality in the distribution of wealth and income. Secondly, at the community level, discontinuing the food supply and food production expansion has varied effects such as loss of productive employment to the local communities in the agro ecological zones. Thirdly, national level suffers. The nutritional status of citizens may be affected, cut foreign exchange earnings from agriculture, divert country’s resources to import food and may frustrate a nation and prevent her from exploiting comparative advantage. In addition, it brings about uncertainty as the levels of agricultural investment decreases. According to Chadwick and Marsh (61), despite the increase in food production per person in the world, most countries especially those in the sub – Saharan Africa have in the recent decades faced the challenges brought about by production fall in foodstuff. The world food problem has been attributed to the changes of production, income, growth, demand and trade. Fair Trade Issues According to Zaccai (15), fair trade refers to partnership between traders and the producers wrapped under equality and fairness. In most cases, traders are based in the developed countries while the producers are in the underdeveloped or even developing countries. ...
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Food sustainability has become a significant segment contributing remarkably into the economy of developed as well as developing nations. More specifically, agricultural sustainability involves food production methods that are healthy, harmless to the environment, humane to animals, and support farming communities.
In recent times, there has been immense growth in the global trade with a projected three-fold increase between 1965 and 1999. This growth has come against the backdrop of rising concerns over the sustainability of the present model, especially with regard to food security.
Fair Trade Consumption is n organizational form that does not seek to create passive experience on ethical business practices for both the producers and the consumers, but an active experience, which is meant to last with them throughout, inform of sustainable behaviors and practices that eventually emerge as the fundamental principles and objectives of the producers and the consumers (Simon, 2007 p14).
While poor countries and development agencies have been battling at international conferences for a change in world trade rules, a parallel initiative has emerged that aims to harness Western consumers' addiction to coffee and chocolate in the fight against poverty.
On the individual level, people have generated a preference for foods based on health, social, and political considerations. Organic foods, once a novelty, have gained an increasing market share as the public has begun to realize the potential health benefits of consuming foods that are pesticide and herbicide free.
To establish a fair trade business is to create “an equitable and fair partnership between businesses and organizations in the developed world and producers in the developing world.”1 The businesses cultivate
The fair trade scheme was primarily set up with an objective of giving better prices, fair trade terms, local sustainability and better working conditions for workers and farmers located in developing countries. Workers
Activists can exploit the vulnerabilities in the farm inputs sector of food systems by engaging in these three succinct strategies: advocate for support of organic inputs producers, increase advocacy for use of GMOs and push for restructuring of agricultural land ownership. Using these strategies will help address the sustainability of food systems.
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