The True Cost Accounting for Food: an interdisciplinary project
We believe that one solution for transitioning towards more sustainable, resilient, and inclusive food systems is the implementation of the true cost of food from farm to fork, i.e. environmental, social, and health externalities being accounted for in the cost of food. Several (scientific, business and policy) attempts have been proposed, yet they either focus on carbon emissions or waste footprint, the social or the health and nutrition aspects.
Read more