Food systems transformation from fork to farm: a qualitative study of householder perceptions of food systems challenges and solutions in Ireland

Background Reorientating the perspective of food systems transformation, from ‘fork to farm’, may broaden the solution space for mitigating the negative impacts of contemporary food systems on human and planetary health. We explore features of sustainable food systems and mechanisms for transformative action at the food practice, food environment and food systems levels, perceived and presented by householders in Ireland. Methods Thirty adults (73% female; 67% White Irish) residing in urban and rural settings in Galway (50% resident in Galway City) participated in in-person or online focus groups. Audio recordings of focus groups were transcribed and verified, and transcripts were thematically analysed using Nvivo 15.0 following Clarke Braun’s six-step process. Results Participants envisioned sustainable food systems as those that prioritise local and ethical production; avoid waste; support individuals living sustainable, healthy lifestyles; and are held together by a connected, collaborative food community. Imported food, excessive waste and packaging, corporate power concentrations, and a number of information systems were described as among unsustainable features of contemporary food systems, associated with disconnect, distrust and disempowerment. A wide range of pragmatic enablers (actions including education, community food growing and sharing, deregulation in food procurement; and actors including community members, local food producers, retailers and government) of sustainability were identified by participants at the food practice, food environment and food system levels, and these are tabulated to illustrate the breadth of the solution space perceived by the householder. Conclusion Our study provides insights into householder perceptions of sustainable food systems. The ‘fork to farm’ perspective has potential to expand the playbook of transformative actions that are acceptable, feasible and affordable for householders, aligned to their lived experiences of food systems.