The new Fire Risk Map on Global Forest Watch shows where dry conditions increase fire risk in Indonesia and Malaysia. The tool can help decision-makers take action to prevent forest fires before they ignite.
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.
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.
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.
New research from World Resources Institute finds the average American could cut their diet-related environmental impacts nearly in half just by eating less meat and dairy. Shifting Diets for a Sustainable Food Future presents solutions to the challenge of feeding a growing population by reducing animal protein consumption, especially beef, and helping shift billions of people to more sustainable diets.
Overconsumption of protein occurs in all of the world’s regions, and it is rising in developing and emerging economies. In 2009, the average person in more than 90 percent of the world’s countries and territories consumed more protein than estimated requirements.
Like overconsumption of calories, overconsumption of protein widens the food gap. Furthermore, animal-based foods are typically more resource-intensive and environmentally impactful to produce than plant-based foods.
This analysis shows how, among high-consuming populations, the three diet shifts could significantly reduce per person agricultural land use and greenhouse gas emissions.
To help shift people’s diets, we propose a new framework based on proven private sector marketing tactics: the Shift Wheel.
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.
Food loss and waste costs the world about $940 billion a year. But if countries and companies set reduction goals, accurately measured their waste, and took action, we could significantly cut these losses.
While droughts, floods and increasingly rapid groundwater depletion are cause for concern, this year presents unprecedented opportunities to pursue better water management. Director of WRI's Global Water program Betsy Otto explains.
Companies, especially those with consumer-facing brands, have become increasingly concerned about the reputational, operational and legal risks posed by deforestation. So some are seeking out ways to root it out of their supply chains.
For better or for worse, plantation forests are here to stay. But through sustainable management and a "landscape approach," plantations can actually help contribute to the global restoration movement. Researcher Jared Messinger explains.
The cut-flower industry takes a heavy toll on the land, water and climate. Researcher Kathleen Buckingham explains.