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.
Momentum on food loss and waste gaining, but action must accelerate to meet global target of 50% reduction, finds new report.
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.
As deforestation and land use issues get more global attention, leaders shouldn't forget the people living on these lands. A new report from the Food and Land Use Coalition outlines solutions that help rural and forest communities thrive.
New research from top food and agriculture experts suggests the world is at a critical moment in the fight against food loss and waste.
Nearly a third of all food produced in the world goes uneaten each year, costing the global economy $940 billion and emitting 8% of planet-warming greenhouse gases. We can't afford for that to go on.
More and more fast food restaurants are adding plant-based meals to menus. Behavioral science research reveals five quick, low-cost tips to boost sales.
The latest IPCC report finds that while land sequesters almost a third of human-caused carbon dioxide emissions, it will be impossible to limit temperature rise to safe levels without fundamentally changing the way the world produces food and manages land.
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.
How can the world feed nearly 10 billion people by 2050 while also advancing economic development, protecting forests and stabilizing the climate? Technological innovations like plant-based "beef" and low-emissions rice can help.
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.
Deforestation rates in the Congo Basin — historically lower than in the Amazon and southeast Asia — are on the rise. It's not just a problem for the 80 million people who rely on the forests for food and livelihoods; research shows the world's second-largest rainforest regulates weather patterns across Africa.
Fewer than a dozen national climate plans include measures to reduce food loss and waste. That's a problem—if food loss and waste were its own country, it would be world's third-largest emitter.
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.
Hilton has become the world’s first hotel group to commit to serving more climate-friendly foods to help reduce food-related greenhouse gas emissions.
While the average person drinks 2 to 4 liters of water a day, it requires an astonishing 2,000 to 5,000 liters of water to produce the food that the average person eats each day! Here are five ways companies, farmers and consumers can lessen the food system’s impact on water.
Join WRI for a free 60-minute webinar exploring what the research says about beef's impact on climate change. Our experts will walk through key questions, and conclude with an audience Q&A.
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.