According to a new report, the $65 billion U.S. corn industry faces a range of water-related risks that could disrupt production. Other countries face similar threats. In fact, one-third of the world’s corn production occurs in highly or extremely highly water-stressed regions.
Report Presents New Findings and Recommendations for Sustainable Aquaculture
As the global wild fish catch peaked in the 1990s, aquaculture—or fish farming—has grown rapidly to meet world fish demand, more than doubling production between 2000 and 2012. New research shows that aquaculture production will need to more than double again between now and 2050 to meet the demands of a growing population.
The question is: Can aquaculture grow sustainably?
Fish—including finfish and shellfish—are an important item in the human food basket, contributing 17 percent of the global animal-based protein supply in 2010. They are an especially valuable food source in developing countries, where more than 75 percent of the world’s fish consumption occurs.
Improving Productivity and Environmental Performance of Aquaculture, Installment 5 of Creating a Sustainable Food Future, explores the potential role of fish farming, i.e., aquaculture in meeting global fish demand in 2050. This chart reveals aquaculture’s growth from 1950-2050, globally, and projects that aquaculture production will need to more than double by midcentury.
Rapidly declining natural systems are bad news for business. There is a two-way street between the economy and the environment: Businesses damage the environment, and the damaged environment then creates risks to the bottom lines of businesses.
Three reasons explain why investors should include sustainability considerations in their decisions, and why doing so is compatible with fiduciary responsibility.
In an article originally published in Project Syndicate, the authors discuss the changing landscape of forest management and how corporations are making stronger sustainable business commitments.
Governments, businesses, development agencies, and NGOs are increasingly turning to economic valuation as a way to protect coral reefs and mangroves. This process makes the economic case for protection and sustainable use of natural resources by showing the monetary, employment, and infrastructure benefits ecosystems provide—metrics that are easily understood by decision-makers.
But not all economic valuations are created equal. WRI's new guidebook shows how NGOs and other stakeholders can conduct economic valuations in ways that lead to real change on the ground.
Tropical coastal ecosystems—including coral reefs, mangroves, beaches, and seagrasses—provide a range of valuable goods and services to people and economies across the Caribbean. These ecosystems contribute to tourism, fisheries, shoreline protection, and more.
Experts recently said that 20 million people in Africa's Sahel will face hunger this year, requiring $2 billion in food aid. The question is: Can the Sahel cost-effectively and sustainably increase food production?
Palm oil is Indonesia’s top exported commodity and has become a key economic drivers for the country. However, it has also been often associated with the loss of Indonesia's valuable forests.
The world is projected to hold a whopping 9.6 billion people by 2050. Figuring out how to feed all these people—while also advancing rural development, reducing greenhouse gas emissions, and protecting valuable ecosystems—is one of the greatest challenges of our era.
So what’s causing the global food challenge, and how can the world solve it? We begin to answer these questions through a series of graphics below. For more information, check out the interim findings of Creating a Sustainable Food Future, a report produced by WRI, U.N. Environment Programme, U.N. Development Programme, and the World Bank.
Actions Needed to Improve Food Production and Consumption to Close the Projected 70 Percent Gap by 2050
The world’s agricultural system faces a great balancing act. To meet different human needs, by 2050 it must simultaneously produce far more food for a population expected to reach about 9.6 billion, provide economic opportunities for the hundreds of millions of rural poor who
Recent analysis from the World Resources Institute finds that nearly one-quarter of all food (measured by calorie) produced for people globally is lost due to spoilage or waste. In the U.S., the number is even higher, with a whopping 42 percent of all calories not reaching people’s mouths. Of that, about 20 percent of meat is lost or wasted. That means come Thanksgiving Day, of the approximately 46 million turkeys likely to be purchased, over 9 million will go uneaten.
The unexpected rise in food prices in 2008 had a complex causality, with climate variability acting as an important trigger. This was followed by the financial meltdown in 2009 and high food prices again in 2011-12. These complex crises,
A new interactive map from WRI’s Aqueduct project reveals that more than 25 percent of the world’s agriculture is grown in areas of high water stress. This figure doubles when looking at irrigated cropland, which produces 40 percent of global food supply.
This analysis highlights the tension between water availability and agricultural production. Finding a balance between these two critical resources will be essential—especially as the global population expands.
Earlier this year, WRI analysis found that one in four food calories produced go uneaten. Yesterday a group of experts took the first step toward helping to curb this massive amount of food loss and waste.
At the Global Green Growth Forum in Copenhagen, WRI announced the launch of a process to develop a global standard for measuring food loss and waste. This standard, known as the “Global Food Loss and Waste Protocol,” will enable countries and companies to measure and monitor the food loss and waste that occur within their boundaries and value chains in a credible, practical, and consistent manner.
COPENHAGEN//WASHINGTON — The World Resources Institute (WRI) today announced the first step in designing a global standard for measuring food loss and waste.
Addressing the challenges of quantifying food loss and waste