New WRI research shows that Americans can cut their diets' environmental footprints in half just by eating less meat and dairy. Janet Ranganathan and Richard Waite explain this and other findings in a new podcast.
Spreading good adaptation practices to achieve adaptation success at scale.
Preventing food loss and waste boosts food security, curbs climate change and creates economic benefits. A new global standard helps countries, cities and businesses curb their loss and waste by measuring how much they're producing.
The Food Loss and Waste Accounting and Reporting Standard (or FLW Standard) is a global standard that provides requirements and guidance for quantifying and reporting on the weight of food and/or associated inedible parts removed from the food supply chain—commonly referred to as “food...
Craig Hanson explains why governments, companies and others are combating food loss and waste for the sake of people and the planet.
WRI released Shifting Diets for a Sustainable Food Future in April 2016, finding that for people who consume high amounts of meat and dairy, shifting to diets with a greater share of plant-based foods could significantly reduce agriculture’s pressure on the environment. Below, we respond to some queries about the methods and findings.
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.
Drained peatland caused by agricultural expansion is an important but little-known source of emissions in tropical regions. New WRI research finds that the annual emissions from peat drainage in Indonesia and Malaysia equate to emissions from nearly 70 coal plants, or the total annual emissions of Vietnam.
Creating a Sustainable Food Future, Installment Eleven
Installment 11 of Creating a Sustainable Food Future shows that for people who consume high amounts of meat and dairy, shifting to diets with a greater share of plant-based foods could significantly reduce agriculture’s pressure on the environment....
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.