Publications
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Ensuring Crop Expansion is Limited to Lands with Low Environmental Opportunity Costs
Creating a Sustainable Food Future, Installment Ten
by and -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.
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Avoiding Bioenergy Competition for Food Crops and Land
Creating a Sustainable Food Future, Installment Nine
by and -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.
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Wetting and Drying: Reducing Greenhouse Gas Emissions and Saving Water from Rice Production
Creating a Sustainable Food Future, Installment Eight
by , , , and -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.
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Crop Breeding: Renewing the Global Commitment
Creating a Sustainable Food Future, Installment Seven
by , and -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.
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Indicators of Sustainable Agriculture: A Scoping Analysis
Creating a Sustainable Food Future, Installment Six
by , and -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.
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Improving Productivity and Environmental Performance of Aquaculture
Creating a Sustainable Food Future, Installment Five
by , , , , , , and -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.
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Creating a Sustainable Food Future: Interim Findings
A menu of solutions to sustainably feed more than 9 billion people by 2050
by , , , , , , and -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
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Improving Land and Water Management
Creating a Sustainable Food Future, Installment Four
by , , , , , and -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.
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Achieving Replacement Level Fertility
Creating a Sustainable Food Future, Installment Three
by , , , , and -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.
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Reducing Food Loss and Waste
Creating a Sustainable Food Future, Installment Two
by , , , , and -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.
