Economic and social dimensions

The economic component of sustainability involves considering various aspects of the development of companies, including the cost and availability of food, as well as profitability and the impact on the local economy. It is worth noting that successful food and beverage sector also contributes to the creation of jobs and the identification of the skill set required for the EU economy to thrive and sustain a reasonable quality of life for everyone. In fact, the F&B industry has a positive employment story, employing more than 4.8 million people around Europe. As stated at the beginning of this Module, a global approach is needed to ensure the achievement of more sustainable food systems: that is why, since the EU F&B sector depends on global farmers for specific products (such as cocoa from Africa), agrifood industry is engaged guaranteeing that global supply chains are fair and equitable.

When it comes to the social dimension of sustainability, several aspects are involved, such as food safety, food quality and consumers’ health issues – including consumers’ satisfaction, but also animal welfare and the positive working environment of food operators. The food industry has invested heavily, in the latest time, in food safety, as this aspect is gaining momentum among consumers. It concerns the implications of foods on health, as well as animal welfare. In Europe, there is a common culture on food safety, which is a combination of top-down and bottom-up approaches: shared values and safe practices are of paramount importance for the creation and maintenance of a safe food environment. Food safety is a public health priority and EU institutions have established strict regulatory frameworks that companies need to abide by

As shown by FAO (the Food and Agriculture Organisation of the United Nations) food systems are based on elements and interconnections that encompass a range of actors and activities to create added value throughout the supply chain. Indicators used in the context of the social dimension of sustainable development include gender equality, quality of life, workplace safety, minority protection, and rural community autonomy. When they are upheld, they help attain full social sustainability. The European Commission's interest in the subject is confirmed by the recent release of the new Green Deal, the set of initiatives brought forward by the Commission with the ultimate aim of causing zero environmental impact in Europe by 2050, which ensures a commitment by the Commission to protect social rights through the development of sustainable food systems. In addition, with regards to social aspect of sustainability, nutrition and health of products are under the spotlight: one of the scopes of the F&B industry is to provide consumers with high-quality and safe products; it is thus stepping up its efforts to promote active lifestyles and balanced diet. In order to meet consumers’ needs, create new, healthy food products, and better optimize the nutritional value of existing ones, innovation is essential. Additionally, finding ways to improve consumer access to accurate and accessible food information, including via digital channels – will be a key focus for the sector. By doing so, consumers will be able to make always more sustainable food choices.