大食物观视域下我国粮食体系韧性提升策略OACHSSCD

Establishing the big food concept is a strategic idea in the new era proposed to adapt to the trend of China's food system development goals shifting from"keeping full"to"promoting people's livelihoods".Based on the entire national resources,the big food concept provides a high-dimensional development path for improving the resilience of the food system.Through the collection and induction of existing literature,the main risks and impacts of the resilience of China's food system were summarized on the basis of sorting out the concept of resilience of food system and the strategic value given to the resilience of food system by the big food concept.The results were showed as follows.The resilience of the food system referred to its ability to resist risks,recover from crises,and adapt to changes in crisis situations.The big food concept played an important role from three dimensions of"resource,source and quality",and worked on the resilience of the food system through the exploitation of national resources,optimization of import channels,and the development of the food industry.The constraints of environmental resources directly limited the resilience of the food system,and changes in the international situation were closely related to the recovery capacity of the food system.The insufficient innovation ability of the seed industry affected the adaptability of the food system,and the transformation of demand structure significantly affected the upgrading and transformation of the food system.Therefore,based on the strategic of big food concept,starting from the concepts of big resource,big market,and big technology,we will establish a systematic mechanism for integrating land and resources,solidly guarantee food production to strengthen the risk resistance ability of the food system,build a more complete domestic and international market circulation mechanism to stabilize the recovery ability of the food system,and use agricultural technology to supplement domestic food consumption demand to enhance the adaptability of the food system.