In the 25 years since Clayton Christensen coined the term “disruptive innovation,” much has been written about the benefits of shaking up established business practices. Even before the current pandemic, there was a growing recognition that our food systems, too, needed to be reimagined.
Today’s food systems must feed 7.8 billion people without compromising future productivity or the health of our planet. Yet they must also fairly reward and recognize the work of the millions of people at their base, in particular small-scale producers.
