The COVID-19 pandemic is having a devastating impact on food supply chains. In Africa, restoration entrepreneurs are adapting their businesses to provide essential services while preventing food waste and promoting sustainable food production .
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.
The fragility of the food system and its impact on food supply is already being significantly disrupted due to measures put in place to control the spread of COVID-19. The number of people suffering from chronic hunger could rise dramatically. Getting the food system right is central to a resilient recovery across the world, creating the potential for millions of new jobs, less hunger, greater food security and better management of key natural resources like soil, water, forests and the ocean.
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.
With the novel coronavirus wreaking havoc around the globe, just about every nation faces major issues with its food supply. While a potentially devastating food security crisis looms, a food loss crisis has already taken hold.
This webinar series, jointly organized by Ceres, WBCSD and WRI, will bring together leading food-sector companies, investors and other stakeholders in the food and agriculture sector to explore how companies are managing water-related risks, discuss what investors can do to drive change and highlight new methods and tools available for risk management.
Like many sectors, COVID-19 has disrupted the "blue economy." Though left out of many recovery conversations, there is abundant potential to build back a stronger, more resilient ocean economy that will benefit the millions of people who rely on it.
Everyone from policymakers to food companies to farmers tout the widespread climate benefits of regenerative agriculture. Our research finds otherwise.
Economic recovery after COVID-19 must include efforts to bring about a fairer, more nutritious, more sustainable and more resilient global food system.
In this webinar, experts from the Climate and Clean Air Coalition, FAO and Oxfam will share their latest research on supporting low-carbon transformation in the agriculture sector through enhancing 2020 NDCs.
As more people stay home to prevent further spread of the coronavirus, many are finding time for home cooking. Here are 7 tips to reduce waste and make food last.
Please join us on for the U.S. launch of two new “Blue Papers” about the ocean’s relationship with humanity.
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 paper discusses practical options for incorporating more ambitious, explicit, and directed actions in the agriculture sector in enhanced NDCs.
Data on Aqueduct Food reveals that one-third of the world's irrigated crops are grown in areas facing extremely high water stress.
"If you want to change the world, it’s not a little bit like Archimedes said: ‘Give me a lever and I can tilt the world,’” says Paul Polman, chair of the Food and Land Use Coalition (FOLU). “Here you need a few levers to tilt the food system.” Polman and FOLU's Ed Davey explain how those levers can work, following a high-level meeting organized by WRI and WWF and attended by His Royal Highness the Prince of Wales.
This working paper is a contribution to the FOLU 2019 report, Growing Better: Ten Critical Transitions to Transform Food and Land Use. The paper answers four questions:
The Cool Food Pledge is a global initiative that helps food providers sell delicious dishes with smaller climate footprints. This technical note, and the accompanying Cool Food Calculator, help Cool Food Pledge signatories and other food providers set targets and track climate impacts over time.
Several of the world’s largest food retailers and providers have signed on to a new initiative, 10x20x30, to engage their supply chains in the fight against food loss and waste.
Too much food is lost or wasted, and the lack of efficiency is very bad for the climate. A progress report suggests that governments and businesses need to do more if they're going to meet Sustainable Development Goal 12.3, which calls for the world to halve food loss and waste by 2030.