Vertical Urban Farms Review
Introduction
The term food system is frequently used in discussions of nutrition, food, health, community development, and agriculture. A food system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transportation, marketing, consumption, distribution, and disposal of food and food-related items. It also includes the necessary inputs and outputs generated in each of these steps. A food system operates within and is influenced by social, political, economic, and environmental contexts. It also requires human resources to provide labor, research, and education. Food systems are conventional or alternative depending on their lifespan model. food from origin to plate.[1][2][3].
According to the IPCC, the global food system, including all industries involved in sustainable and conventional food systems, provides employment to one billion people.[4] This global food system faces a number of challenges created by hindering global food security problems created by climate change and non-climate change-related stresses on the system.[4] Approximately 34% of total greenhouse gas emissions are attributable to the food system. globally,[5][6][4] and in 2020 a review of EU evidence found that this is set to increase by 30-40% by 2050 due to growth and dietary change.[7] The transition to sustainable food systems is critical to addressing these global challenges.
About 14 percent of food produced is lost from post-harvest to, but not including, the retail level.[8] Of the total food available to consumers in 2019, approximately 17 percent went into the garbage bins of households, retailers, restaurants and other food services.[9] During transportation, good physical infrastructure and efficient business logistics are vitally important to prevent food losses. Processing and packaging can influence food preservation, but losses can be due to inadequate facilities, technical malfunctions or human error. Generally, loss levels are higher for fruits and vegetables than for grains and legumes. At the retail level, the causes of food waste are related to a limited shelf life, the need for food products to meet aesthetic standards in terms of color, shape and size, and the variability of demand. Consumer waste is often caused by poor shopping and meal planning, over-purchasing (influenced by overly large portions and package sizes), confusion over labels (consume before and before), and poor home storage.[10].