Departamento de Ingeniería del Diseño, Escuela Politécnica Superior, Universidad de Sevilla, Virgen de África, Sevilla, España.
Instituto Politécnico Nacional, Unidad Profesional Interdisciplinaria de Ingeniería y Ciencias Sociales y Administrativas, México City, México.
PLoS One. 2024 Jun 27;19(6):e0305743. doi: 10.1371/journal.pone.0305743. eCollection 2024.
The transformation of the food and industrial agricultural production system into adaptative and sustainable systems capable of being productive within social, environmental, and economic limits is a crucial factor in reducing the risk to food security and to economic growth. However, the analysis structure of the effect of these variables in sustainable environments remains unknown, whereby the technology and processes are considered as variables of the equivalent critical level as those already described. The purpose of this study is to design a model that enables the characterisation of the agri-food sector based on the determination of sustainable variables from a sustainable and integral systemic approach. Tools, such as the viable system model, are employed to analyse the dynamics and generate the balanced scorecard, to which the items of learning and continuous improvement are added. Lastly, the impact of the principles of sustainability versus the variation of sustainability in the agri-food system is revealed, which is useful in determining the appropriate levels to guarantee a balance in the foundations of circularity. From a systemic approach, this model can be adopted by agronomists and scientists to design alternative strategies for the management of food sustainability.
将食品和工业农业生产系统转变为适应和可持续的系统，使其能够在社会、环境和经济限制内生产，是降低粮食安全和经济增长风险的关键因素。然而，这些变量在可持续环境中的影响分析结构仍然未知，其中技术和流程被视为与已描述的变量同等关键水平的变量。本研究的目的是设计一个模型，该模型能够基于从可持续和整体系统方法确定可持续变量来对农业食品部门进行特征描述。采用可行系统模型等工具来分析动态并生成平衡计分卡，并添加学习和持续改进的项目。最后，揭示了可持续性原则对农业食品系统可持续性变化的影响，这有助于确定适当的水平以保证循环基础的平衡。从系统的角度来看，农学家和科学家可以采用这种模式来设计替代策略，以管理粮食可持续性。
