The world is projected to hold 9.6 billion people by 2050. Sustainably feeding this exploding population requires meeting three great needs simultaneously.
According to WRI research, the world will have to close a gap of nearly 70 percent between the amount of food available today and that required by 2050. It must reduce agriculture’s impact on climate, ecosystems, and water. And it needs to ensure that agriculture supports inclusive economic and social development.
WRI works to meet these three needs. We develop analyses, partnerships, and strategies to secure a sustainable food future.
WRI’s World Resources Report project develops solutions to the world’s food production and consumption problems. We identify ways to reduce food loss and waste. We analyze strategies to sustainably increase food production, such as restoring degraded lands back into productivity, increasing pastureland yields, and improving land and water management. And we advance methods to reduce food production’s impact on the environment, such as climate-smart agriculture.
A significant share of food grown is not eaten. The Food and Agriculture Organization (FAO) estimates that 32 percent of all food produced in the world is lost or wasted. In this context, “food loss and waste” refers to the edible parts of plants and animals that are produced or harvested for...
One out of every four food calories intended for people is not ultimately consumed. The Protocol seeks to address the challenges of measuring food loss and waste.
Supporting low-cost innovations in tree, land and water management for improved food security, poverty reduction and climate resilience.
2013-2014 Report: Creating a Sustainable Food Future