Ecologically Conscious Food Production Systems

Abstract

In the Anthropocene era, humanity exists in an ecologically and socially unsustainable way. The global food system is not able to produce sufficient healthy food for all. The purpose of the article is to contribute both to theory and practice through understanding the characteristics of ecological consciousness and sustainable food production, and how they can help businesses in transforming themselves into an ecologically conscious and socially responsible agent. The article studies the aspects of the global food crisis, how to transform food production to be sustainable, and how ecological consciousness can contribute to this transformation. Through presenting eight real-world cases practising ecological consciousness in food production, the study provides some insights into how sustainability transformation is possible at the level of business models, social and economic business networks, cities and countries. The cases highlight that for sustainability transformation, one should consider the role of disciplined small steps in paradigm shift, the value of no compromise, and the need for combining minds and hearts, regeneration and stewardship for human and natural values.