SUSTAINABLE FOOD PRODUCTION AND SOCIAL RESPONSIBILITY

The agricultural sector is one of the most important sectors concerning ecological exposure because of fertilizers, transportations, land use, deforestation, declining biodiversity and water use. But regarding the food supply chain there are not only ecological aspects but social and economic aspects as well to shape it sustainable. The study will explore potentials and risks of proactive and regulated measures along the food supply chain to promote sustainability. The study analyzes unattended perspectives of sustainability along the food supply chain: farmer, elaborator, refiner, retailer and consumer. The focus will be on the consumer's responsibility. Does every agricultural and industrial partner work/elaborate/grow etc. and is every interface as efficient as possible as the industry may suggest? Is the remaining efficiency potential on behalf of the consumer? How can the consumer be enabled to assume this responsibility? Education is one of the keys to help the consumer demand for (pull) sustainable food and sustainably produced food. On the other hand companies are in charge of supplying (push) information. Finally political interventions can create standards to ensure sustainable behavior. But it has to appreciate companies' own initiatives toward sustainability. The study provides a framework integrating the concepts of Corporate Social Responsibility (CSR), Supply Chain Management (SCM) and Education. It calls for differentiating the question of responsibility and for appreciation of efforts promoting sustainability.