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food offer
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7 articles
Article 11 Jan 2026
John C. G. Lee, Yeney Widya Prihatiningtias, Febryanti Simon and Samantha Siu Ling Lee
Indonesia’s National Free Meals Programme (NFMP) faces systemic challenges of fragmented implementation across agricultural, educational, and logistical sectors. These systemic challenges are compounded by inequitable reach in its archipelagic geography, where rural infrastructure gaps exacerbate disparities.
Indonesia’s National Free Meals Programme (NFMP) faces systemic challenges of fragmented implementation across agricultural, educational, and logistical sectors. These systemic challenges are compounded by inequitable reach in its archipelagic geography, where rural infrastructure gaps exacerbate disparities. This study examines these issues through an integrated theoretical framework—combining Policy Transfer, Multi-stakeholder Governance, and Sustainable Livelihoods theories—using a mixed-methods approach that synthesises global policy benchmarks, peer-reviewed literature, and Sustainable Development Goal (SDG) alignment metrics. Key findings identify governance fragmentation, supply chain inefficiencies (notably 15–20% food spoilage in eastern regions), and digital divides as critical constraints. The research proposes a three-tiered intervention framework: (1) geospatially tailored procurement mechanisms; (2) incentivised corporate partnerships for cold-chain infrastructure; and (3) co-created R&D for climate-resilient crops. These strategies synergistically advance SDG 1 (Poverty Reduction), SDG 2 (Zero Hunger), and SDG 4 (Quality Education), demonstrating potential for farmer income gains, reduced child stunting, and improved school attendance. The study contributes to theoretical debates on adaptive policy transfer and offers Indonesia a scalable blueprint for integrated food-security transformation in archipelagic contexts.
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Article 8 Nov 2024
Chioma Ezeanaka and Trung Hieu Tran
Highlights of Sustainability
Volume 3 (2024), Issue 4, pp. 374–393
Volume 3 (2024), Issue 4, pp. 374–393
4978 Views760 Downloads
Article 27 Mar 2024
Hannes Antonschmidt
Highlights of Sustainability
Volume 3 (2024), Issue 2, pp. 116–128
Volume 3 (2024), Issue 2, pp. 116–128
2523 Views678 Downloads
Article 14 Feb 2024
George-Cornel Dumitrescu
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 76–83
Volume 3 (2024), Issue 1, pp. 76–83
2826 Views964 Downloads1 Citations
Article 22 Sep 2023
Carlo Berizzi, Margherita Capotorto, Gaia Nerea Terlicher and Luca Trabattoni
Highlights of Sustainability
Volume 2 (2023), Issue 4, pp. 185–206
Volume 2 (2023), Issue 4, pp. 185–206
3994 Views1100 Downloads1 Citations
Commentary 24 Feb 2023
Ada Rocha and Cláudia Viegas
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. Food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offer towards health and sustainability while promoting consumers’ behaviour change.
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Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 10–15
Volume 2 (2023), Issue 1, pp. 10–15
4927 Views1575 Downloads2 Citations
Article 26 Aug 2022
Stephen K. Wegren
Although Russia’s grain growing regions have experienced episodic droughts, the financial impact of climate change has to date been modest when measured in terms of value of production lost. As industrial agriculture continues to emit greenhouse
Although Russia’s grain growing regions have experienced episodic droughts, the financial impact of climate change has to date been modest when measured in terms of value of production lost. As industrial agriculture continues to emit greenhouse gases, the impact of climate change will intensify, making Russia’s southern regions drier and hotter, and potentially forcing a structural shift in production northward, an event that will lead to lower yields and grain output. The sustainable sector in Russia’s agricultural system is not able to compensate for lower grain output in the south, nor is it able to feed the nation or ensure food security across the full spectrum of commodities that consumers expect. The prospect of Russia as a declining grain power impacts the dozens of nations that import Russian grain, most notably authoritarian regimes in the Middle East.
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Highlights of Sustainability
Volume 1 (2022), Issue 3, pp. 188–201
Volume 1 (2022), Issue 3, pp. 188–201
6305 Views7091 Downloads3 Citations
Volume 5 (2026), Issue 1, pp. 1–14