Craig Hanson explains why governments, companies and others are combating food loss and waste for the sake of people and the planet.
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.
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.
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.
New WRI research shows that diets high in meat and dairy strain land and water resources and fuel climate change. Paper author Richard Waite explains how he cut his diet's environmental footprint in half, even without going vegetarian or vegan.
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.
30 CEOs, government ministers, global institution executives, and civil society leaders will increase political and social momentum to achieve Target 12.3 of the UN Sustainable Development Goals
Champions 12.3, a voluntary coalition of executives from government, business, farmer groups and more, aims to help halve global food waste by 2030 while also reducing food loss.
WRI President and CEO Andrew Steer revealed 2016's top stories to watch when it comes to the environment, economy and sustainability.
Installment 10 of Creating a Sustainable Food Future proposes a definition for lands with low environmental opportunity cost. From there, it offers recommendations for how new cropland expansion can be directed toward these low opportunity cost lands.
New WRI research finds that in order to help secure a sustainable food future, cropland expansion should be limited to lands with "low environmental opportunity costs."
Today, the United States Department of Agriculture and U.S. Environmental Protection Agency announced the country’s first-ever goal for reducing food waste.
A new documentary tells the story of how Ethiopia’s people restored vast areas of degraded land to productivity.