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Overcoming undesirable resilience in the global food system

  • Tom H. Oliver (a1), Emily Boyd (a2), Kelvin Balcombe (a3), Tim G. Benton (a4), James M. Bullock (a5), Deanna Donovan (a6), Giuseppe Feola (a7) (a8), Matthew Heard (a5), Georgina M. Mace (a9), Simon R. Mortimer (a3), Richard J. Nunes (a10), Richard F. Pywell (a5) and Dominik Zaum (a11)...
Non-technical summary

Our current global food system – from food production to consumption, including manufacture, packaging, transport, retail and associated businesses – is responsible for extensive negative social and environmental impacts which threaten the long-term well-being of society. This has led to increasing calls from science–policy organizations for major reform and transformation of the global food system. However, our knowledge regarding food system transformations is fragmented and this is hindering the development of co-ordinated solutions. Here, we collate recent research across several academic disciplines and sectors in order to better understand the mechanisms that ‘lock-in’ food systems in unsustainable states.

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This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.
Corresponding author
Author for correspondence: T. H. Oliver, E-mail: t.oliver@reading.ac.uk
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