Blog Posts: food security

Craig Hanson explains why governments, companies and others are combating food loss and waste for the sake of people and the planet.

A disappointing experience in forest conservation laid the groundwork for marketing expert Daniel Vennard to lead WRI's Better Buying Lab. The initiative will bring together leading food service companies, manufacturers and restaurant chains to shift consumers towards more environmentally friendly plant-based proteins.

New WRI research shows that diets high in meat and dairy strain land and water resources and fuel climate change. Paper author Richard Waite explains how he cut his diet's environmental footprint in half, even without going vegetarian or vegan.

When people think about food and sustainability, they typically focus on how the food is produced—is it locally sourced, pasture-fed or organic? New WRI research shows that the question of what is eaten is just as important.

Food loss and waste costs the world about $940 billion a year. But if countries and companies set reduction goals, accurately measured their waste, and took action, we could significantly cut these losses.

Champions 12.3, a voluntary coalition of executives from government, business, farmer groups and more, aims to help halve global food waste by 2030 while also reducing food loss.

WRI President and CEO Andrew Steer revealed 2016's top stories to watch when it comes to the environment, economy and sustainability.

New WRI research finds that in order to help secure a sustainable food future, cropland expansion should be limited to lands with "low environmental opportunity costs."

A new documentary tells the story of how Ethiopia’s people restored vast areas of degraded land to productivity.

Twenty-three percent of the food available in sub-Saharan Africa is lost or wasted. At the same time, one in every four people is undernourished.