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{{Instruction
|Title=Food for thought: systems thinking, ethics & knowledge in food systems
|Has Related Initiative=Initiative:2e8a4c5b-0523-49cf-bcf9-5c3e9632be5a
|Instruction Goal=This activity builds on the Earth to Research podcast episode “Food for Thought: Systems Thinking and Traditional Knowledge,” exploring food systems as complex, interconnected networks linking environmental sustainability, social justice, and global economic structures. After engaging with this resource, participants will be able to:

1. Describe food systems as interconnected networks across local, regional, and global scales.

2. Explain sustainability challenges (e.g. food waste) as outcomes of interactions across the system.

3. Analyse how power and responsibility are distributed among actors in food systems.

4. Evaluate ethical issues in food systems research, including knowledge use, inclusion, and benefit sharing.

5. Apply systems thinking in an ethically informed way to identify context-sensitive and just interventions.
|Has Duration=1.5
|Important For=Researchers; Students
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|Is About=This activity builds on the Earth to Research podcast episode “Food for Thought: Systems Thinking and Traditional Knowledge,” featuring food systems researcher Madhura Rao in conversation with Lucy Sabin.

The episode explores food systems as complex, interconnected networks linking environmental sustainability, social justice, and global economic structures. Using examples such as rice, it shows how a single product connects farmers, researchers, global trade, retailers, and consumers across multiple scales.

A central focus of this module is that food systems are not only technical systems, but also ethical and political systems shaped by power, values, and knowledge. Sustainability challenges such as food waste do not arise from one actor alone, but from interactions across the system.

The episode also highlights how innovations in the circular bioeconomy such as Peel Pioneers can turn waste into resources. At the same time, it raises important ethical questions:

* Who benefits from these innovations?
* Whose knowledge is being used, and is it recognised?
* Do these solutions challenge or reproduce existing inequalities?

The discussion introduces the idea that traditional, local, and scientific knowledge systems can complement each other, but only when engagement is respectful, inclusive, and fair.
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{{Instruction Step Trainee
|Instruction Step Title=Listen to the podcast
|Instruction Step Text=Listen to the episode and consider both system dynamics and ethical dimensions

If you prefer reading, you can consult the transcript.

Guiding prompt while listening: Pay attention not only to how the food system works, but also to:

* Who has influence within the system
* Whose knowledge is valued or overlooked
* Who benefits from current practices and proposed solutions
|Instruction Step Interactive Content=Resource:H5P-611
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{{Instruction Step Trainee
|Instruction Step Title=Understand and reflect critically
|Instruction Step Text=Do the following activity and check your understanding and reflect critically.
|Instruction Step Interactive Content=Resource:H5P-613
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|Instruction Step Title=Exercise – Mapping and Analysing a Food System
|Instruction Step Text=Choose a food product (e.g. rice, coffee, avocado).

Step 1 – Map the system

List at least four stages (e.g. production, processing, transport, retail, consumption).

→ Consider connections across scales (local, regional, global).

Step 2 – Identify stakeholders

Name at least three stakeholders (e.g. farmers, companies, policymakers, consumers).

→ Indicate who has more or less influence in the system.

Step 3 – Identify a sustainability challenge

Identify one environmental or social issue (e.g. waste, emissions, labour conditions).

→ Reflect on who defines this as a problem and why.
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|Instruction Step Title=Ethical and systems reflection
|Instruction Step Text=*Power and responsibility 
o Who makes decisions in this system?  

o Who is most affected by them?
*Knowledge and inclusion  
o What types of knowledge are relevant (scientific, local, traditional)?  

o Are any perspectives missing or undervalued?
*Fairness and benefits  
o Who benefits from current practices or proposed solutions?  

o Who might be excluded or disadvantaged?
*Framing and assumptions  
o How is the problem (e.g. “waste”) defined?  

o Would this definition change in another context?
*Interventions  
o Where could changes be made in the system?  

o How can these changes be both effective and ethically responsible?
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{{Instruction Step Trainee
|Instruction Step Title=Extra resources
|Instruction Step Text=Food and Agriculture Organization of the United Nations – Food Systems

European Commission – Bioeconomy Strategy

UNESCO – Local and Indigenous Knowledge Systems (LINKS)
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