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Blog Posts: food

  • The Changing Landscape of Forest Management

    In an article originally published in Project Syndicate, the authors discuss the changing landscape of forest management and how corporations are making stronger sustainable business commitments.

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  • Making Economic Valuation Count for Coastal Ecosystems in the Caribbean

    Governments, businesses, development agencies, and NGOs are increasingly turning to economic valuation as a way to protect coral reefs and mangroves. This process makes the economic case for protection and sustainable use of natural resources by showing the monetary, employment, and infrastructure benefits ecosystems provide—metrics that are easily understood by decision-makers.

    But not all economic valuations are created equal. WRI's new guidebook shows how NGOs and other stakeholders can conduct economic valuations in ways that lead to real change on the ground.

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  • Improving Food Security in the Sahel Is Difficult, but Achievable

    Experts recently said that 20 million people in Africa's Sahel will face hunger this year, requiring $2 billion in food aid. The question is: Can the Sahel cost-effectively and sustainably increase food production?

    The answer is yes—and we’re already learning from some farmer innovators on how to do so.

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  • The Global Food Challenge Explained in 18 Graphics

    The world is projected to hold a whopping 9.6 billion people by 2050. Figuring out how to feed all these people—while also advancing rural development, reducing greenhouse gas emissions, and protecting valuable ecosystems—is one of the greatest challenges of our era.

    So what’s causing the global food challenge, and how can the world solve it? We begin to answer these questions through a series of graphics below. For more information, check out the interim findings of Creating a Sustainable Food Future, a report produced by WRI, U.N. Environment Programme, U.N. Development Programme, and the World Bank.

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  • 3 Things To Think About Before Buying Your Thanksgiving Turkey

    Recent analysis from the World Resources Institute finds that nearly one-quarter of all food (measured by calorie) produced for people globally is lost due to spoilage or waste. In the U.S., the number is even higher, with a whopping 42 percent of all calories not reaching people’s mouths. Of that, about 20 percent of meat is lost or wasted. That means come Thanksgiving Day, of the approximately 46 million turkeys likely to be purchased, over 9 million will go uneaten.

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  • Complex Disasters in a Globalized World: A Look at the 2008 Food Crisis

    Globalization means that we are all connected—for good or for bad. Systems are connected across countries and sectors. For instance, food production is intimately connected to energy, water, and finance, and drought in the United States can raise food prices for people all around the world. Changes in one or a few factors in interlinked systems may trigger crises that cascade across time and space in unpredictable ways.

    A new WRI issue brief, Weaving the Net, explores how complex, global crises can have profound impacts on low-income, vulnerable households. In many cases, climate change can exacerbate these impacts. The world experienced this fact—to dramatic effect—when the food crisis unexpectedly erupted in 2008.

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  • One-Quarter of World’s Agriculture Grows in Highly Water-Stressed Areas

    A new interactive map from WRI’s Aqueduct project reveals that more than 25 percent of the world’s agriculture is grown in areas of high water stress. This figure doubles when looking at irrigated cropland, which produces 40 percent of global food supply.

    This analysis highlights the tension between water availability and agricultural production. Finding a balance between these two critical resources will be essential—especially as the global population expands.

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  • New Protocol Will Take a Bite Out of Global Food Loss and Waste

    Earlier this year, WRI analysis found that one in four food calories produced go uneaten. Yesterday a group of experts took the first step toward helping to curb this massive amount of food loss and waste.

    At the Global Green Growth Forum in Copenhagen, WRI announced the launch of a process to develop a global standard for measuring food loss and waste. This standard, known as the “Global Food Loss and Waste Protocol,” will enable countries and companies to measure and monitor the food loss and waste that occur within their boundaries and value chains in a credible, practical, and consistent manner.

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  • Farmer Innovation: Improving Africa’s Food Security through Land and Water Management

    Innovative farmers are beginning to demonstrate how agroforestry and other relatively simple practices can significantly boost food production in Africa’s drylands. In fact, according to a new WRI working paper, improving land and water management on just 25 percent of sub-Saharan Africa’s 300 million hectares of prime cropland would result in an additional 22 million tons of food. This strategy could go a long way towards sustainably feeding Africa—and the world.

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  • Burkina Faso Farmers Lead the Way on Food Security and Climate Change Resilience

    If you want to know how to grow crops in the face of climate change, drought, and land degradation, ask Ousséni Kindo, Ousséni Zoromé, or Yacouba Sawadogo—three farmers in Burkina Faso’s Yatenga region.

    Policy makers, researchers, and NGO representatives gathered earlier this year at a workshop in Ouagadougou, Burkina Faso to discuss strategies on combating food insecurity and adapting to climate change. Attendees at the event—organized by the group Network for Participatory Approaches to Research and Planning (Réseau MARP Burkina)—heard from several of Burkina Faso’s farmers on how they produce food on degraded lands. The farmers and participants provided interesting insights into climate-smart agriculture methods—including how to scale up these practices throughout the nation.

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