event
January 16, 2020
Please join us on for the U.S. launch of two new “Blue Papers” about the ocean’s relationship with humanity.
food
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by Sophie Attwood - January 07, 2020For 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.
publication
by Katherine Ross, Kristen Hite, Richard Waite, Rebecca Carter, Laurel Pegorsch, Thomas Damassa and Rebecca Gasper - December 2019This paper discusses practical options for incorporating more ambitious, explicit, and directed actions in the agriculture sector in enhanced NDCs.
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by Sara Walker, Rutger Willem Hofste and Leah Schleifer - November 25, 2019Data on Aqueduct Food reveals that one-third of the world's irrigated crops are grown in areas facing extremely high water stress.
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by Nicholas Walton - November 15, 2019"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.
publication
by Rohini Chaturvedi, Craig Hanson, Helen Ding and Frances Seymour - November 2019This 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:
- Why are forests critical to economic development and human well-being?
- What public sector measures could conserve and restore forests?
- Why haven’t these public measures sufficiently worked at scale yet?
- How can one overcome the economic and political economy barriers to these measures?
publication
by Richard Waite, Daniel Vennard and Gerard Pozzi - September 2019The 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.
news item
Momentum on food loss and waste gaining, but action must accelerate to meet global target of 50% reduction, finds new report.
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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.
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by Katie Flanagan - September 23, 2019Too 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.
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by Edward Davey - September 16, 2019As 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.
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New research from top food and agriculture experts suggests the world is at a critical moment in the fight against food loss and waste.
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by Katie Flanagan - August 28, 2019Nearly 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.
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by Sophie Attwood, Jillian Holzer and Daniel Vennard - August 26, 2019More and more fast food restaurants are adding plant-based meals to menus. Behavioral science research reveals five quick, low-cost tips to boost sales.
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by Kelly Levin and Sarah Parsons - August 08, 2019The 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.
publication
by Tim Searchinger, Richard Waite, Craig Hanson, Janet Ranganathan and Emily Matthews - July 2019By 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.
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by Tim Searchinger, Craig Hanson, Richard Waite and Janet Ranganathan - July 17, 2019How 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.
news item
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.
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by Molly Bergen - July 09, 2019Deforestation 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.
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by Craig Hanson - July 03, 2019Fewer 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.