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.
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.