A good home gives families a base to build the foundations of society, but in urbanizing areas, good housing can be difficult to find. People like Jussara and her family in Porte Alegre, Brazil, face a trio of critical challenges to locating affordable housing that apply in many growing cities worldwide.
Once every 20 years, the world's urban leaders gather to determine the best course of action for the world's cities. This year, at Habitat III, the 21st century challenges for cities are clear. WRI's World Resources Report examines whether providing equitable access to services can make cities more economically productive and environmentally sustainable.
The world needs to add about a billion homes to meet the demand for urban housing. An "incremental" approach, where the urban poor work with the government in constructing their own homes slowly over time, can help.
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.
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.
New WRI research shows that diets high in meat and dairy strain land and water resources and fuel climate change. Paper author Richard Waite explains how he cut his diet's environmental footprint in half, even without going vegetarian or vegan.
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.