Food for thought: “four Ss with one F”: Security, safety, sovereignty, and shareability of food

Abstract

Purpose

This review aims to reexamine the main issues of the food problem under a new concept coined as “Four Ss with one F”. It aims to provide a stimulus for thinking food problems through a simple formula “Four Ss with one F” for getting the “full” story at a glance.

Design/methodology/approach

This descriptive paper is based on an extensive literature review as well as personal observations gained from previous studies.

Findings

The three Ss, security or insecurity, safety, and sovereignty have been major topics in the public agenda for a long time as food‐related problems. When the basic idea “food for all” is considered, these are not inclusive enough. The fourth concept can be described as shareability. These concepts are not competitive but complementary, even overlapping to some extent. Food sovereignty and shareability can be considered opposing concepts to the available free‐market based approaches in the efforts to bring all people food security and food safety. This revision evidenced that despite the many efforts in this field for several decades, present free market oriented approaches have not led to solutions to the problem of food security and providing safe food to all people, i.e. “food for all”. Hunger does not result from a shortage in the food supply as generally argued. The food problem is related to poverty and the inability to purchase food. It is not possible to solve hunger and nutrition problems and maintain a permanent social peace without equality and justice in income distribution throughout the world in such a way that poor people have enough income to access vital basic food needs.

Originality/value

This paper introduces a new concept in food science as shareability along with considering previous concepts of food, security, safety and sovereignty, all together.

Citation

Rehber, E. (2012), "Food for thought: “four Ss with one F”: Security, safety, sovereignty, and shareability of food", British Food Journal, Vol. 114 No. 3, pp. 353-371. https://doi.org/10.1108/00070701211213465