World Food Day is a day to take a close look at our global food system and see what's working, what's not, and what needs to change. Much of the emphasis around feeding the world tends to focus around increasing food production.
But just as important—and often left out of the conversation—is how we treat what’s already been produced.
In an article originally published for Devex, Tim Searchinger and Craig Hanson discuss a new World Resources Report publication, which finds that using the modern advances of genetics—such as DNA mapping—offers a great opportunity to increase crop yields while also protecting the environment.
The world is on a path to need almost 70 percent more crops in 2050 than those it produced in 2006. To close that crop gap without large price increases or clearing more valuable forests and savannas, yields are going to have to grow 33 percent more in the next 44 years than they did in the last 44.
How does the world feed more than 9 billion people in the year 2050 in a manner that not only advances economic development but also reduces agriculture’s impact on the environment? How will we know if we’re on the right path?
WRI recently reviewed a number of existing indicators on the environmental sustainability of agriculture and identified gaps. Our analysis uncovers a need for improvements in indicators as well as the data underlying them—in particular, what we call the “3Ps, 5 themes, and 7 criteria.”
by Richard Waite, Michael Phillips (WorldFish) and Randall Brummett (World Bank) - June 04, 2014
As the global wild fish catch peaked in the 1990s, aquaculture—or fish farming—has grown rapidly to meet world fish demand, more than doubling production between 2000 and 2012. New research shows that aquaculture production will need to more than double again between now and 2050 to meet the demands of a growing population.
The question is: Can aquaculture grow sustainably?
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.
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.
The United Nations’ new population growth projections show that the world is set to reach nearly 9.6 billion by 2050. This growth holds serious implications for global food security. Absent other effective measures to control dietary shifts and reduce food loss and waste, the world will need to produce about 70 percent more food annually by 2050 to meet global demands. That is a big task, and even harder to do without converting millions more hectares of forests into farmland, contributing to climate change.