STATE OF THE GLOBAL FOOD INDUSTRY

The large-scale macroeconomic disordering around the world has consumers, doctors, governments, media, and multinational development agencies alike feel and say that the state of global food industry is not good. The disorder, specifically in a US $2.45 trillion processed food industry is substantial because it makes more than 5% of global GDP.

Twelve and a half percent humans on the planet go hungry making riots and hunger a commonplace event. It is more so now because consumer food market is truly global. The plight of the poor is much more painful in view of excessive waste in Europe and USA, food insecurity and rising food price. The pain for the not so poor is even more serious because of the fight for the flab and obesity, poor profitability, poor economic power of farmers, and food price instability due to excessive business concentration.

The new AXIOM in policy making, in my view, ought to explicitly state that food goes beyond nutrition and family economy. How we produce, what we produce, how we sell, and how we consume matters critically to the global supply of healthful and balanced food. The industry needs to transform itself in order to address

Food security
Capacity for green alternatives
Commitment to trade and market reform
Firm behavior and industry structure
Parity in long-term social value and food price
Carbon foot print and continuous environmental upgrade.
Technical growth and innovation for good but sustainable standard of living

Food industry power is highly skewed to the retail end and oligopolies use the power of business concentration for profit whenever and where ever they can. Although such effects are sub-sector specific, there is an urgent need for sustainable production of health and wellness foods. The triple Bottom Line of environmental, social, and ecomic benefit should be built into the very concept of sustainability and food security. This will happen as Consumer and Community Push drives the food market all over the globe.