Creating a Sustainable Food Future, Installment Tenby Craig Hanson and Tim Searchinger - October 2015
Installment 10 of Creating a Sustainable Food Future proposes a definition for lands with low environmental opportunity cost. From there, it offers recommendations for how new cropland expansion can be directed toward these low opportunity cost lands.
Creating a Sustainable Food Future, Installment Nineby Tim Searchinger and Ralph Heimlich - January 2015
What is the role of bioenergy in a sustainable food future? The answer must recognize the intense global competition for land, and that any dedicated use of land for bioenergy inherently comes at the cost of not using that land for food, feed, or sustained carbon storage.
Creating a Sustainable Food Future, Installment Eightby Tim Searchinger, Tapan K. Adhya, Bruce Linquist, Reiner Wassmann and Xiaoyuan Yan - December 2014
A sustainable food future will require reductions in greenhouse gas emissions from agriculture even as the world produces substantially more food. The production of rice, the staple crop for the majority of the world’s population, emits large quantities of methane, a potent greenhouse gas.
Creating a Sustainable Food Future, Installment Sevenby Tim Searchinger, Craig Hanson and Jean-Marc Lacape, Le Centre de Cooperation Internationale en Recherche Agronomique pour le Développement (CIRAD) - July 2014
The world needs to close a 69 percent gap between the crops produced in 2006 and the crops the world is on a course to need by 2050.
Creating a Sustainable Food Future, Installment Sixby Katie Reytar, Craig Hanson and Norbert Henninger - June 2014
Quantifiable indicators of the environmental sustainability of agriculture—by which we mean minimizing the environmental impacts of agriculture—are an important tool for helping move the world toward a sustainable food future.
Creating a Sustainable Food Future, Installment Fiveby Richard Waite, Malcolm Beveridge, Randall Brummett, Nuttapon Chaiyawannakarn, Sadasivam Kaushik, Rattanawan Mungkung, Supawat Nawapakpilai and Michael Phillips - June 2014
Fish—including finfish and shellfish—are an important item in the human food basket, contributing 17 percent of the global animal-based protein supply in 2010. They are an especially valuable food source in developing countries, where more than 75 percent of the world’s fish consumption occurs.
A menu of solutions to sustainably feed more than 9 billion people by 2050by Tim Searchinger, Craig Hanson, Janet Ranganathan, Brian Lipinski, Richard Waite, Robert Winterbottom, Ayesha Dinshaw and Ralph Heimlich - December 2013
The world’s agricultural system faces a great balancing act. To meet different human needs, by 2050 it must simultaneously produce far more food for a population expected to reach about 9.6 billion, provide economic opportunities for the hundreds of millions of rural poor who
Creating a Sustainable Food Future, Installment Fourby Robert Winterbottom, Chris Reij, Dennis Garrity, Jerry Glover, Debbie Hellums, Mike McGahuey and Sara Scherr - October 2013
The world’s food production systems face enormous challenges. Millions of farmers in developing countries are struggling to feed their families as they contend with land degradation, land use pressures, and climate change.
Creating a Sustainable Food Future, Installment Threeby Tim Searchinger, Craig Hanson, Richard Waite, Brian Lipinski, George Leeson and Sarah Harper - August 2013
The world’s population will rise from just over 7 billion in 2012 to nearly 9.6 billion by 2050. Most of the world’s regions have already achieved or are close to achieving replacement level fertility.
Creating a Sustainable Food Future, Installment Twoby Brian Lipinski, Craig Hanson, Richard Waite, Tim Searchinger, James Lomax and Lisa Kitinoja - June 2013
The Food and Agriculture Organization of the United Nations (FAO) estimates that 32 percent of all food produced in the world was lost or wasted in 2009. This estimate is based on weight.