The Future of Food: Responsible Production, Acquisition, Consumption, and Disposition

Call for papers for: British Food Journal

Food provides nutrients for the growth and repair of human body, and for keeping the immune system healthy. Attempts to eradicate hunger and to ensure food and nutrition security exist over human civilisation. Human welfare has improved enormously over the past century thanks to the quantum leaps in technology, innovations in food production systems, and rapid urbanization. However, to date, around 2 billion people are still suffering from micronutrient deficiencies and almost 800 million are chronically hungry (Food and Agriculture Organization of the United Nations (FAO), 2018). To fulfil the vision of the United Nation Sustainable Development Goal No. 2: Zero Hunger and the FAO’s: to create ‘a world free of hunger and malnutrition and one in which food and agriculture contribute to improving the living standards of all, especially the poorest, in an economically, socially, and environmentally sustainable manner’, much remains to be done. 

In a scenario of modest economic growth, the world’s population is expected to increase to almost 10 billion by 2050, driving agricultural demand by 50 percent compared to 2013 (FAO, 2017). However, with a diminishing quality of land and water resources, agricultural production is limited (Cagliano, 2016). In addition, climate change is significantly affecting the yields of agriculture (Premanandh, 2011). While the food production is limited, the problem of food losses and waste intensify the limitation of food production. Food waste is estimated at as much as one-third of the total food produced for human consumption (FAO, 2018). Rapid urbanization alters consumer behaviour which in turn to be the implication of an increase in food waste (Secondi, Princpato & Laureti, 2015). Consumers in developed economies lack of understanding of the realities of food production where they live further from where their food grows (Parfitt, Barthel & Macnaughton, 2010). This raises questions on whether we can sustainably feed a world population of 11 billion as the pressures on negative impacts of climate change, scarce land and waste resources, and food waste intensify. It is a global issue in every locality which concerns many aspects of human living, thus highlighting the importance of the roles and concerted effort of various stakeholders (Shelef, Fernandez-Bayo, Sher, Ancona, Slinn & Achmon, 2018). In playing a role to ensure that the global food supply is sufficient to meet the demand of world’s population by 2050, this special issue calls for papers to investigate how food supply can be sustained through responsible production, acquisition, consumption and disposition, and food waste can be effectively addressed/reduced. 

The call for papers for this special issue includes the following topics: 

  1. Contemporary issues pertaining to food production and supply from the organizational perspectives as well as the relevant responsible practices
  2. Contemporary issues pertaining to food acquisition and consumption from the consumer’s perspectives as well as the relevant responsible practices
  3. Responsible food practices, including the roles of various stakeholders (such as government, academics and practitioners) in efficient use of resources, including land and water, developing feasible initiatives to conserve natural resources and the environment as well as formulating sustainable food production and supply strategies
  4. Food-related issues and Sustainable Development Goals, focusing on the creation of a world free of hunger and malnutrition and one in which food and agriculture contribute to improving the living standards of all
  5. The state-of-the-art review of the development of food production, acquisition, consumption and/or disposition (including food processing, food distribution, food waste and etc) and future directions of research and practice
  6. Behavioural issues in food production, acquisition, consumption and/or disposition, including cross-border studies to compare and contrast food-related issues and practices, case studies to address poverty and hunger, and empirical studies to explore and explain decision-making process and behaviours of individuals, households and/or organizations
  7. Methodological issues in advancing measurement, statistical estimation and/or operational matters to provide a better understanding and projection about sustainable food practices in the future

Types of Papers:

  • Conceptual papers using meta-analysis, systematic literature review or narrative review
  • Empirical papers using quantitative, qualitative or mixed-methods approach which make contribution to knowledge and practice. Cross-sectional studies are welcome although papers using experimental or longitudinal design are preferred
  • Methodological papers which address measurement issues and provide guidelines or recommendation for methods, procedures, policies or operations

All the papers will be subject to the journal’s standard double-blind review procedure after a preliminary screening by the guest editors. Fifteen (15) papers will be published in this special issue. Papers not accepted for the special issue may be considered for publication in a regular issue.

Submission Information

Submissions to this journal are through the ScholarOne submission system here:

Please visit the author guidelines for the journal at:

Please ensure you select this special issue from the relevant drop down menu on page four of the submission process. If you have any queries, please contact the Guest Editors.

Submission Deadline: 31 March 2021

Guest Editors

Dr Yeong Siew Wei
[email protected]
Chairperson, Regional Centre of Expertise in Education for Sustainable Development (RCE) Kuching, UCSI University, Malaysia
Associate Professor, Faculty of Pharmaceutical Sciences, UCSI University, Malaysia

Madam Mukvinder Kaur Sandhu
[email protected]
Vice-chairperson, Regional Centre of Expertise in Education for Sustainable Development (RCE) Kuching, UCSI University, Malaysia
Chief Operation Officer, Sarawak Campus, UCSI University, Malaysia

Dr Hiram Ting
[email protected]
Associate Professor, Faculty of Hospitality and Tourism Management, UCSI University, Malaysia
Adjunct Professor, Ming Chuan University, Taiwan


Cagliano, R., Caniato, F. F. A., & Worley, C. G. (2016), “A pathway towards truly sustainable food supply chains: Balancing motivation, strategy, and impact”, - in Organizing supply chain processes for sustainable innovation in the Agri-Food industry, Emerald Group Publishing Limited, pp. 287-318.  
Food and Agriculture Organization of the United Nations (FAO). (2017), “The future of food and agriculture: Trends and challenges”, available at (assessed 30 October 2019). 
Food and Agriculture Organization of the United Nations (FAO). (2018), “The future of food and agriculture: Alternative pathways to 2050”, available at 3EN/ca1553en.pdf (assessed 30 October 2019). 
Parfitt, J., Barthel, M., & Macnaguhton, S. (2010), “Food waste within food supply chains: Quantification and potential for change to 2050”, Philosophical Transactions of The Royal Society, Vol. 365, No. 1554, pp. 3065-3081. 
Premanandh, J. (2011), “Factors affecting food security and contribution of modern technologies in food sustainability”, Journal of Science Food Agriculture, Vol. 91, pp. 2707-2714. 
Secondi, L., Principato, L., & Laureti, T. (2015), “Household food waste behaviour in EU-27 countries: A multilevel analysis”, Food Policy, Vol. 56, pp. 25-40.