Trade-offs in food systems; How does upcycling edible resources fit in the big picture?

Sammendrag

Background Globally, a large share of food is lost or wasted, contributing to resource overuse. Reducing wastage through product and processing innovations that use by-products while prioritising food production can alleviate this. However, there are trade-offs between different goals to consider, in particular between economic and social aims, and the value of ‘upcycling’ edible resources differs depending on the degree to which a food systems perspective is adopted. Scope and approach This manuscript puts forth a range of propositions about the importance of taking a food systems perspective. It provides an overview of food systems and associated trade-offs during decision-making, followed by identifying the position of upcycling within a food system. We outline two example cases that reveal the benefits of using food systems thinking in decision-making regarding innovation in upcycling, and we conclude with suggestions for future research. Key findings and conclusions When ethical perspectives on the trade-offs between economic and social aims around upcycling become more transparent through a food system perspective, this transparency could motivate companies to communicate to their consumers about their alternative choices. Adopting a systems approach could thus further transparent communication, consumer trust, and potentially reputation of companies and actors in the food system. Such ethical differentiation, in turn, could lead to economic profit for the same companies and actors, thus increasing value for everyone involved.