Regenerative agriculture has become the darling of many policymakers, food companies and farmers. But can it deliver on climate change mitigation? This webinar will explore WRI’s view that these practices can improve soil health and yield some valuable environmental benefits, but are unlikely to achieve large-scale emissions reductions.
creating a sustainable food future
This paper compares the lifecycle greenhouse gas (GHG) costs of dairy production across 13 countries and pork production across 10 countries to obtain insights about what causes higher or lower emissions.
For restaurants and food service businesses, one way to cut greenhouse gas emissions is to nudge diners to eat their vegetables. New research shows there's a whole host of strategies the food service industry can borrow from behavioral science.
This playbook details 23 behavior change strategies to help food service companies support diners in choosing more sustainable, plant-rich dishes when shopping or dining out – action that’s important for meeting global emissions goals and achieving the Paris Agreement on climate change.
By 2050, nearly 10 billion people will live on the planet. Can we produce enough food sustainably? World Resources Report: Creating a Sustainable Food Future shows that it is possible – but there is no silver bullet. This report offers a five-course menu of solutions to ensure we can feed everyone without increasing emissions, fueling deforestation or exacerbating poverty. Intensive research and modeling examining the nexus of the food system, economic development, and the environment show why each of the 22 items on the menu is important and quantifies how far each solution can get us.
Follow this recipe: With the world’s population expected to reach nearly 10 billion by 2050, a major new report shows the global food system must undergo urgent change to ensure there is adequate food for everyone without destroying the planet.
Can we feed 10 billion people without destroying the planet? Find the answer at the interactive worldwide launch of the complete World Resources Report: Creating a Sustainable Food Future.
Daniel Vennard, director of the Better Buying Lab in WRI's Food Program, discusses the link between his work and social marketing, how your brain models taste while you're ordering and why "vegetarian" and "vegan" might not be the language that shifts the majority of the population to more sustainable diets.
Food and energy systems are behind most of the world's environmental problems. Achieving sustainability in these fields should be the focus of the environmental movement.
Here's some food for thought: We actually can feed almost ten billion people by 2050, but only if we start changing the way we grow and eat our food.
There are a lot of misconceptions swirling about beef—its environmental impacts, how it's produced and whether or how much to eat. We examined the latest research to separate myth from fact.
Can we feed the world without destroying it? New research reveals 22 steps to a sustainable food future.
The result of multiple years of research and modeling, the synthesis report of World Resources Report: Creating a Sustainable Food Future shows there is no silver bullet to sustainably feeding 10 billion people by 2050. How we produce and eat food will need an overhaul.
How can we feed the world without destroying it? On a press call November 29, experts will preview the findings of a new WRI report on the future of food and agriculture.
While 2017 was a banner year for plant-based eating, the U.S. Department of Agriculture predicts 2018 will be a year when Americans eat a record amount of meat. There's more to the story: the mix of meats in the U.S. diet has been shifting away from beef and toward chicken for decades.
In a world that expects to welcome another 3 billion people to the middle class in the new few decades, eating more sustainably will be key. Two simple rules of thumb: eat fewer animal-based foods and waste less.
As profits for food and beverage companies stall, studies find consumers prefer products with positive social impacts. Companies can capitalize on this trend—and save money—by reducing food loss and waste.
Today, World Resources Institute and 11 partners announced the launch of Further With Food: Center for Food Loss and Waste Solutions an online hub to exchange information and solutions that can help realize the United States’ goal of cutting food waste 50 percent by 2030.
Welcome to the Anthropocene, an era built on centuries of economic growth, In the 50 years before this new age, the human economic footprint grew faster in terms of GDP than at any time in recorded history. By the year 2100, it could grow to Bigfoot proportions, severely straining the global commons we all depend upon. Now it's time to tame Bigfoot. Andrew Steer explains.
Indonesia can address the “food gap” sustainably by shifting diets towards less resource-intensive foods.