The agri-food system supporting the globalization and massive consumtpion of ultra-processed foods is no more sustainable for small farmers, animal well-being, environment, socio-economics, culinary traditions and human health. The producers are incited to produce massive cheap food ingredients under pressure of multinational and mass retailing for ultra-processed foods. Therefore, the food value chain should be rethink with more emphasis on producers, and developing more minimal food processing by private sector to supply foods respecting food accessibility, safety, nutritional and environmental securities. Food transformation should be relocalized and fragmented to adapt more to what can be produced locally in respect of sustainability.
Dr. Anthony Fardet