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.
The UK reduced its food loss and waste by an impressive 21 percent. In a new podcast, WRI's Liz Goodwin explains what families, companies and governments around the world can learn from the UK's success.
Indonesia can address the “food gap” sustainably by shifting diets towards less resource-intensive foods.
What lessons from marketing can we apply to the problem of getting men to eat less meat? Better Buying Lab director Daniel Vennard discusses.
Initiative brings together Google, Sainsbury’s, Hilton Worldwide, Quorn and more to promote sustainable food consumption,
The latest food trend isn't a particular cuisine or exotic ingredient; it's sustainability, and the food industry has taken note. The new Better Buying Lab -- a partnership with major companies including Google, Sainsbury's, Hilton Worldwide and other industry leaders -- aims to help accelerate demand for more sustainable food options.
A new initiative to research and scale cutting-edge strategies that enable consumers to choose more sustainable foods
New WRI research shows that Americans can cut their diets' environmental footprints in half just by eating less meat and dairy. Janet Ranganathan and Richard Waite explain this and other findings in a new podcast.
PARIS and WASHINGTON, 21st June 2016 – The Consumer Goods Forum (CGF) has agreed to join Champions 12.3, a coalition of leaders from governments, businesses, farmer groups, and civil society organisations dedicated to inspire ambition, mobilise action, and accelerate progress toward achieving Sustainable Development Goal (SDG) Target 12.3 by 2030. The move follows the CGF’s 2015 resolution to halve food waste and reaffirms its commitment to help tackle food waste globally.
COPENHAGEN//WASHINGTON (June 6, 2016)—A partnership of leading international organizations is launching the Food Loss and Waste Accounting and Reporting Standard at the Global Green Growth Forum (3GF) 2016 Summit in Copenhagen. The FLW Standard is the first-ever set of global definitions and reporting requirements for companies, countries and others to consistently and credibly measure, report on and manage food loss and waste. The standard comes as a growing number of governments, companies and other entities are making commitments to reduce food loss and waste.
WRI released Shifting Diets for a Sustainable Food Future in April 2016, finding that for people who consume high amounts of meat and dairy, shifting to diets with a greater share of plant-based foods could significantly reduce agriculture’s pressure on the environment. Below, we respond to some queries about the methods and findings.
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.
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.
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.