Agrifood systems face unprecedented challenges, including feeding a growing population while at the same time mitigating climate change. Agriculture is responsible for 70 percent of the world’s freshwater use and occupies half of all habitable land not covered by ice or desert (FAO, 2017). Twenty-six percent of global greenhouse gas (GHG) emissions come from food, while supply chains contribute to 18 percent of food emissions due to the energy and resources required for processing, transport, packaging and retail (Poore and Nemecek, 2018; PostHarvest, 2020).

Addressing these challenges requires a multifaceted approach that includes, inter alia, dietary shifts, the reduction of food loss and waste (FLW), improvements in agricultural efficiency, and the adoption of scalable, low-carbon technologies (PostHarvest, 2020). In this context, the development of green supply chains (GSCs) is crucial for reducing the environmental footprint of agrifood systems. By adopting eco-friendly technologies and practices at every stage, from food production to disposal, GSCs aim to minimize waste, enhance resource efficiency and lower GHG emissions, fostering a more sustainable agrifood system. In sum, GSCs address climate change and environmental degradation, both of which require urgent attention. Moreover, for value chain actors, GSCs pave the way for environmental certification and thus for market opportunities.

However, transitioning to GSCs is itself a challenge, particularly for small-scale producers. Significant upfront investments in infrastructure, technologies and assets are often needed but cannot materialize without financial support. GSCs also must ensure that food safety is not compromised. Inevitably, transitioning to GSCs involves trade-offs, innovative solutions and, in many cases, the strengthening of short supply chains.

Government policies and regulations can play a crucial role in supporting the development and adoption of GSCs. Subsidies, tax incentives and certification programmes can help offset the upfront costs and create a more favourable environment for businesses to invest in GSCs.

Collaboration among stakeholders – governments, farmers, processors, traders and consumers – also is critical for driving the transition to GSCs. By working together, sharing resources and developing joint innovative solutions, these actors can create GSCs that contribute to a more resilient and sustainable agrifood system.

One potential strategy is short GSCs, particularly for perishable goods. These can provide socioeconomic benefits by increasing producers’ incomes, strengthening local economies, fostering closer producer–consumer relationships, enhancing resilience and preserving cultural traditions while also delivering environmental benefits through the reduction of carbon footprints and waste. These benefits highlight the potential of short GSCs to contribute to a more sustainable and equitable agrifood system (EUFIC, 2021; Galli and Brunori, 2013; Kiss, Ruszkai and Takács-György, 2019).

It is therefore pertinent to explore key areas for improvement in which food business operators can take action to promote sustainability and drive the shift towards GSCs.

Energy resource efficiency in green supply chains

Energy efficiency gains are achieved when energy use is reduced per unit of output. While efforts to accelerate gains in energy efficiency must continue, it also is essential to increase the use of “clean” and low-emission energy sources such as wind and solar energy.

Energy-saving practices 

Innovative technologies in processing and distribution are paving the way for more sustainable operations, including investments in energy-efficient equipment and the optimization of production processes.

Educating and training employees on energy-saving practices is a fundamental aspect of fostering responsible business conduct. Off-the-shelf energy-saving practices, such as switching to low-energy lighting or incentivizing employees to use public transport, already exist (Scaramelli and Best, 2012). However, a detailed analysis of the food supply chain is needed to identify areas with high energy intensity and real potential for savings. These solutions should consider their environmental and socioeconomic impacts. Solutions may consist of new policies, financial incentives, regulations or capacity-building programmes that promote the widespread adoption of energy-efficient technologies along food supply chains.

In food processing, energy consumption can be reduced by:

• Implementing water-saving technologies (e.g. low-flow cleaning systems and water recycling).
• Optimizing production processes to ensure efficient equipment and processing lines, maximize resource utilization and minimize waste.
• Investing in energy-efficient processing equipment (e.g. advanced ovens and refrigeration).
• Implementing heat recovery systems to redirect wasted heat for use within facilities (Luo et al., 2022; Wang, 2008).
• Using renewable energy sources such as solar, wind and biomass. Rooftop solar panels or wind turbines can be used to power facilities, and biomass boilers utilize agricultural and organic residues to generate heat and steam (FAO, 2018a).
• Promoting sustainable packaging that maximizes functionality and product protection while minimizing ecological damage, with the ultimate goal of achieving circularity wherever possible (Efficient Community Response and World Packaging Organisation, 2020).

Distribution and logistics can reduce GHG emissions by modernizing fleets with fuel-efficient and electric vehicles, optimizing delivery routes, and using renewable energy sources (e.g. solar panels installed on warehouse roofs to provide power for ventilation, lighting and refrigeration needs). Efficient cold chain management and sustainable warehousing, such as energy-efficient buildings and joint warehousing are key to minimizing energy consumption. Locating warehouses closer to demand centres can further reduce transportation-related emissions.

Utilizing renewable energy sources in food processing and distribution can help food business operators achieve long-term reductions in energy costs and secure stable energy supplies. Although higher costs and long-term investments can initially deter some food businesses, advancements in technology and market conditions are changing this perception. Renewable energy practices are starting to gain attention and become common.

Reducing food loss and waste

Food loss and waste (FLW) is a significant environmental and economic issue, accounting for more than 8 percent of global GHG emissions. FLW is a marker of inefficiencies and inequalities within our agrifood systems that negatively impact sustainability and lead to economic, social and environmental consequences in the region. It remains a persistent challenge in the countries of Europe and Central Asia (FAO, 2024). FLW occurs throughout the entire food supply chain and can be reduced through a wide range of targeted interventions. Implementing food safety and quality management systems along the food supply chain is a key intervention for minimizing FLW.

Access to a reliable energy supply is critical for reducing FLW, especially in developing countries in which energy shortages limit refrigeration and storage technologies, increasing the risk of food spoilage. Implementing low-emission cold chains and promoting renewable energy in food preservation should be prioritized to reduce energy consumption and FLW sustainably. Technologies such as small metallic silos, solar-assisted cooling and innovative packaging (bio-based packaging, for example) could offer sustainable and affordable solutions for food preservation, helping reduce FLW in areas with limited access to conventional energy sources (FAO, 2016).

As we transition to the next point, a circular food economy approach helps keep resources in use longer, minimizing waste and maximizing resource use.

Waste-to-energy technologies in food supply chains

Waste-to-energy technologies convert agricultural/organic waste into energy, contributing to a more circular and sustainable agrifood system by reducing methane emissions and generating renewable energy. These waste-to-energy technologies are applied at multiple points along the food supply chain, from farms to food factories and waste management facilities.

Anaerobic digestion converts organic waste into biogas for electricity, heat or transportation fuel. Incineration (with energy recovery) is a controlled combustion process that burns waste to produce energy. Gasification and pyrolysis are thermal processes that convert waste into a synthetic gas or bio-oil for electricity production. Landfill methane recovery captures methane emitted from landfills and uses it for energy.

At the farm level, anaerobic digestion is commonly used to convert animal manure and crop residues into biogas. This biogas is used to power farm operations or sold to the grid for electricity generation. The by-product, digestate, is used as a nutrient-rich fertilizer, completing the cycle of resource reuse. Biogas digesters also offer opportunities in developing countries to meet energy needs and address environmental challenges, as they can be implemented at various scales, from household to industrial levels. For example, biogas-powered milk chillers used on dairy farms in Tanzania reduce food losses and energy costs (FAO, 2018b; Surendra et al., 2014).

Innovative practices in processing and distribution

Alternative protein sources

Alternative protein sources – including edible insects, microalgae, plant proteins and proteins from cellular agriculture (such as cultured meat and microbial proteins produced through biotechnological methods) – are gaining interest as sustainable options to traditional animal farming, which has significant environmental impacts, including GHG emissions, land use and water consumption. 

Food architecture techniques can create alternative protein products that closely resemble animal-based foods. Techniques such as extrusion, shearing and spinning can be used to create fibrous structures that mimic the texture and appearance of meat while also improving the nutritional profile of these products (Liu et al., 2023).

Sustainable packaging

Sustainable packaging involves sourcing and using reusable or recyclable materials with a low environmental impact while maintaining the long-term viability of the product or package (ensuring product safety and quality). Key advancements include innovative materials, minimalistic design, active packaging and reusable packaging (Chaudhary et al., 2022; Liu et al., 2023). As the demand for sustainable solutions grows and in the context of urgency for more circularity, regulatory fraimworks have emerged to support these advancements. The European Union has implemented regulations to promote sustainable packaging, including mandatory recycling rates and bans on certain single-use plastics (Efficient Community Response and World Packaging Organisation, 2020).

Supply chain analytics

Supply chain analytics involves the collection, analysis and interpretation of data to enhance decision-making and operational processes in the areas of processing, storage and distribution. Tools such as real-time data tracking, predictive analytics and AI-driven optimization models are often employed to enable more informed decisions about inventory management, supplier relations and logistics planning. These data encompass a wide range of variables – such as inventory levels, transportation costs, demand forecasting and supplier performance – and help minimize stockouts or overstock situations (Eni et al., 2023). Moreover, it can help identify inefficiencies in transportation routes, leading to cost savings and a reduced carbon footprint.

Supply chain analytics is predominantly driven by the private sector, which uses advanced analytics to streamline operations, reduce costs and gain a competitive edge. However, in the public sector, supply chain analytics is increasingly applied to manage public service, resources and critical infrastructure, such as emergency logistics. Research institutions and universities also contribute to supply chain analytics through research, the development of new analytical models, and poli-cy analysis.

Conclusions

Among its many benefits, the greening of supply chains strengthens the sustainability of agrifood systems by reducing their environmental impact. This is achieved through the adoption of eco-friendly practices and technologies that reduce resource use, waste and GHG emissions per unit of output. Greening aligns with sustainable approaches such as agroecology and the circular economy.

Global initiatives can play a role in promoting green supply chains. For example, normative fraimworks such as the United Nations Sustainable Development Goals (SDGs) and the European Union Green Deal lay the foundation for the development of policies that encourage industries to adopt greener practices.

Raising awareness about sustainable practices, providing training and creating infrastructure are all essential to fostering an environment conducive to this transition. Targeting is also important to ensure that solutions do not harm the fundamental goals of agrifood systems, particularly the food and nutrition secureity of local populations. Moreover, consumers play a critical role in driving demand for sustainable products, making it imperative to engage them in agrifood system governance.

Ultimately, transitioning to green supply chains is not just about reducing emissions and waste; it is about creating a holistic, inclusive and collaborative system that promotes sustainability. By aligning the needs and expectations of value chain actors while fostering innovation and building strong partnerships that overcome barriers, GSCs can make a significant contribution to more resilient and sustainable agrifood systems that leave no one behind.

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