Review and appraisal of concept of sustainable food production systems

• Published in: Environmental management (New York) 1991, Vol.15 (1), p.1-14
• Main Authors: BRKLACICH, M, BRYANT, C. R, SMIT, B
• Format: Article
• Language: English
• Subjects: Agricultural and farming systems; Agronomy. Soil science and plant productions; Biological and medical sciences; Fundamental and applied biological sciences. Psychology; General agroecology. Agricultural and farming systems. Agricultural development. Rural area planning. Landscaping; General agronomy. Plant production; Generalities. Agricultural and farming systems. Agricultural development
• ISSN: 0364-152X; 1432-1009
• DOI: 10.1007/BF02393834

Environmental degradation, competition for resources, increasing food demands, and the integration of agriculture into the international economy threaten the sustainability of many food production systems. Despite these concerns, the concept of sustainable food production systems remains unclear, and recent attempts to appraise sustainability have been hampered by conceptual inconsistencies and the absence of workable definitions. Six perspectives are shown to underpin the concept. Environmental accounting identifies biophysical limits for agriculture. Sustained yield refers to output levels that can be maintained continuously. Carrying capacity defines maximum population levels that can be supported in perpetuity. Production unit viability refers to the capacity of primary producers to remain in agriculture. Product supply and security focuses on the adequacy of food supplies. Equity is concerned with the spatial and temporal distribution of products derived from resource use.