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Session: Meeting Nutrient Needs in a Changing Environment (Oral 3)

(OR03-02-24) Mapping Innovations in Food Systems: Pathways to Sustainable, Safe, Healthy Diets

Saturday, June 29, 2024
3:12 PM – 3:24 PM CT
Location:  W183

    Presenting Author(s)

  • Giacomo Zanello, PhD (he/him/his)

    Professor in Food Economics and Health
    University of Reading
    Reading, England, United Kingdom

    Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

    • Co-Author(s)

  • Robin Shrestha

    Research and Capacity Building Manager
    Tufts University
    Worcester, Massachusetts, United States

  • Shibani Ghosh, PhD

    Research Associate Professor
    Tufts University
    Boston, Massachusetts, United States

  • Patrick Webb, PhD (he/him/his)

    Chief Nutritionist
    USAID
    Lancaster, Massachusetts, United States

Objectives: The transformation of food systems to deliver safe, healthier sustainable diets is integral to addressing malnutrition in low- and middle-income countries. Short- and medium-term solutions are identified in the development and adoption of innovations that improve food systems for those most in need. This study aimed to compile a comprehensive census of innovations within the realms of food systems transformation of perishable commodities, and to document solutions across three priority areas: (i) Preventing food loss and waste; (ii) Enhancing food safety; and (iii) Increasing nutrient density. The objective of the study was to assess the technical viability of identified innovations, evaluate the potential for scaling-up, and assess the real-world feasibility of implementing these innovations with potential synergies as bundles to maximize impact within diverse contexts and settings.

Methods: Using a Delphi process, four teams across 20 Institutions compiled a list of 265 innovations spanning four themes: (i) Agricultural production, harvest, and post-harvest (T1); (ii) Post-farm gate processing, packaging, and storage (T2); (iii) Infrastructure, transport, and markets (T3); and (iv) Food environment, consumer choice, and retail promotion (T4). Each innovation was evaluated using an Innovation Readiness score derived from a standardised Innovation Prioritisation Survey. We used descriptive techniques to highlight trends and patterns of the nature of innovations across themes and thematic areas.

Results: Innovations across the themes have distinct characteristics. Innovations within T3 address all priority areas, while innovations in the other themes primarily focus on preventing food loss and waste. T2 contains the largest proportion of innovations scaling up, as well as the highest overall innovation scores. However, T3 has the highest proportion of innovations with high innovation readiness scores.

Conclusions: Results from the scoping and prioritization exercise, as well as the operationalisation of bundling of innovations, offer compelling evidence on feasibility of scaling up promising "on-the-shelf” innovations across the food systems to effectively enhance incomes, improve diet quality, strengthen resilience, and improve overall nutrition.

Funding Sources: USAID Feed the Future Food Systems for Nutrition Innovation Lab