The Just Transition – (JUST FOOD) project studies ways to transition to a climate-smart and healthy food system in a sustainable, acceptable and just manner.
© Just food/Finnish Environment Institute SYKE
Defining concepts
The food system is facing needs for extensive change. As climate change advances, the food system must do its part to help achieve the emission reduction targets. At the same time, it must provide good nutrition and livelihood without harming the environment.
A change always has impacts that may be difficult to anticipate and control, especially if the situation is viewed from one perspective only. Therefore, fairness is essentially linked to the change in the food system. The impacts should be fair to everyone.
However, we do not yet have concepts for discussing and assessing the impacts of the change in the food system on fairness and, thus, to control the actions through suitable policy measures. Just food tackles this challenge and develops definitions and criteria for the just food transition.
Evidence-based information and practical solutions
The impacts of climate change mitigation on the profitability of agricultural production, human nutrition and biodiversity are viewed as a whole in a multidisciplinary manner. The focus is on the distribution of the impacts of the transition between different production sectors, areas and socio-economic groups. This will help recognise if the position of certain groups is becoming unfavourable.
The case studies provide information and solutions aiming to improve the situation of the identified vulnerable groups. Read more about finding solutions in practice.
Interactive policy measures
Work is carried out in close cooperation with the stakeholders. An interactive working method ensures that the information meets the needs of the users. The outcome of the Just food project will be recommendations on procedures and policy measures that support just food transition.
Project by the Strategic Research Council
The JUST FOOD project is funded by the Strategic Research Council (SRC) of the Academy of Finland and is part of the six-year FOOD programme (2019–2025). The project is being coordinated by the Finnish Environment Institute SYKE, and the cross-disciplinary project consortium also includes the University of Jyväskylä, e2 Research, Natural Resources Institute Finland LUKE, the National Institute for Health and Welfare THL, and the Centre for Development and Environment of the University of Bern, Switzerland.