@incollection{fdi:010087088,
  title = {{P}riorities for inclusive urban food system transformations in the {G}lobal {S}outh},
  author = {{M}oustier, {P}. and {H}oldsworth, {M}ichelle and {D}ao {T}he {A}nh and {S}eck, {P}.{A}. and {R}enting, {H}. and {C}aron, {P}. and {B}ricas, {N}.},
  editor = {},
  language = {{ENG}},
  abstract = {{T}his chapter is concerned with identifying: (i) challenges to food systems in {A}frica, {A}sia, and {L}atin {A}merica caused by urban development, (ii) how existing food systems respond to these challenges, and (iii) what can be done to improve their responsiveness. {T}he chapter is based on the authors' published research complemented by additional literature. {W}e define ?urban food systems' as food systems linked to cities by material and human flows. {U}rbanisation poses challenges related to food and nutritional security with the co-existence of multiple forms of malnutrition (especially for women and children/adolescents), changing employment (including for women), and environmental protection. {I}t is widely acknowledged that contemporary food systems respond differently to these challenges according to their traditional (small-scale, subsistence, informal) versus modern (large-scale, value-oriented, formal) characteristics. {W}e go beyond this classification and propose six types of urban food system: subsistence, short relational, long relational, value-oriented small and medium enterprise ({SME})-driven, value-oriented supermarket-driven, and digital. {T}hese correspond to different consumer food environments in terms of subsistence versus market orientation, access through retail markets, shops or supermarkets, diversity of food, prices and food quality attributes. {U}rban food supply chains differ not only in scale and technology, but also in the origin (rural, urban or imports) and perishability of food products. {W}e stress the complementarity between short chains that supply many perishable and fresh food items (usually nutrient-dense) and long chains that involve collectors, wholesalers, retailers, storage and processing enterprises for many calorie-rich staple food commodities. {M}ore and more {SME}s are upgrading their business through technologies, consumer orientation, and stakeholder coordination patterns, including food clusters and alliances. {U}rban food systems based on micro, small and medium enterprises ({MSME}s) have proven resilient in times of crisis (including in the ongoing {C}ovid-19 pandemic). {R}ather than promoting the linear development of so-called 'traditional' towards 'modern' food systems, we propose seven sets of recommendations aimed at further upgrading {MSME} business, improving the affordability and accessibility of food to ensure food and nutritional security while accounting for the specificities of urban contexts of low- and middle-income countries.},
  keywords = {{PAYS} {EN} {DEVELOPPEMENT}},
  booktitle = {{S}cience and innovations for food systems transformation},
  numero = {},
  pages = {281--303},
  address = {{C}ham},
  publisher = {{S}pringer},
  series = {},
  year = {2023},
  DOI = {10.1007/978-3-031-15703-5_15},
  ISBN = {978-3-031-15702-8},
  URL = {https://www.documentation.ird.fr/hor/fdi:010087088},
}