The impact of resource and nutritional resilience on the global food supply system

Pressure points in global food supply where resilience in supply chains can be limited or controlled are the equivalent of Critical Control Points in food safety systems. The approach of using critical control in supply chains can provide insights for nutritional improvement, sustainable food trade and food waste reduction. The pressure points determine the provision of a secure and sustainable food system where the outcomes of reducing their criticality are identified in the UN Sustainable Development Goals and other international programmes. These seek to reduce climate change impact and improve public health provision. While policy makers are rightly focussed on these targets, the data analysis methods required to rank and associate resource flow pressure points with commercial food supply chains and nutritional goals remain untested. Here, we show how methodologies can identify where opportunities to tackle future criticality exist, and where they are currently being overlooked for food categories that have the greatest consumer and dietary protein demand. The analysis provides insights that identify where latent restrictions in resilience can occur, so that the future risk of food insecurity is reduced.