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A new initiative to research and scale cutting-edge strategies that enable consumers to choose more sustainable foods
food
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by Lawrence MacDonald - June 29, 2016New 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.
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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.
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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.
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by Craig Hanson, Brian Lipinski, Kai Robertson, Debora Dias, Ignacio Gavilan, Pascal Gréverath, Sabine Ritter, Jorge Fonseca, Robert VanOtterdijk, Toine Timmermans, James Lomax, Clementine O’Connor, Andy Dawe, Richard Swannell, Violaine Berger, Matthew Reddy, Dalma Somogyi, Bruno Tran, Barbara Leach and Tom Quested - June 2016 blog post
by Richard Waite, Janet Ranganathan and Tim Searchinger - May 20, 2016WRI 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.
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by Daniel Vennard - April 26, 2016A 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.
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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.
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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.
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This analysis shows how, among high-consuming populations, the three diet shifts could significantly reduce per person agricultural land use and greenhouse gas emissions.
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To help shift people’s diets, we propose a new framework based on proven private sector marketing tactics: the Shift Wheel.
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by Janet Ranganathan, Daniel Vennard, Richard Waite, Brian Lipinski, Tim Searchinger, Patrice Dumas, Agneta Forslund, Hervé Guyomard, Stéphane Manceron, Elodie Marajo-Petitzon, Chantal Le Mouël, Petr Havlik, Mario Herrero, Xin Zhang, Stefan Wirsenius, Fabien Ramos, Xiaoyuan Yan, Michael Phillips and Rattanawan Mungkung - April 2016 blog post
by Janet Ranganathan and Richard Waite - April 20, 2016When 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.
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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.
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by Richard Waite - April 20, 2016New 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.
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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
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by Craig Hanson - January 21, 2016Champions 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.
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by Craig Hanson and Tim Searchinger - October 2015Installment 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.
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by Craig Hanson - October 02, 2015New 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."