Can we feed the world without destroying it? New research reveals 22 steps to a sustainable food future.
A Menu of Solutions to Feed Nearly 10 Billion People by 2050
By 2050, nearly 10 billion people will live on the planet. Can we produce enough food sustainably? The synthesis report of the 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...
This report shares 2015-16 greenhouse gas (GHG) emissions for WRI’s operations, compares the data to WRI’s historic results (link to historical reports), and specific cases, called stories, from the Sustainability Initiative’s efforts to reduce these emissions. Additional analysis and data of...
Global meat and dairy consumption is set to increase nearly 70 percent by 2050. The resulting agricultural emissions would make it impossible to keep temperature rise below 1.5°C (2.7°F), the level scientists say is necessary for staving off climate disasters.
Transforming the way the world eats is the forgotten solution for achieving major economic and climate gains.
A Summary of Expert Perspectives on How Research into the Language of Plant-based Food Can Change Consumption
Food production significantly impacts the environment, but different types of food have different effects. Generally, producing meat, especially from ruminants (cattle, sheep, and goats), uses more land and water and emits more greenhouse gases than producing plant-based foods. Therefore, in...
Blending mushrooms into burgers improves their taste while lowering emissions, saving water and reducing land demand.
While 2017 was a banner year for plant-based eating, the U.S. Department of Agriculture predicts 2018 will be a year when Americans eat a record amount of meat. There's more to the story: the mix of meats in the U.S. diet has been shifting away from beef and toward chicken for decades.
Americans wasted about 6 million turkeys last Thanksgiving. Researcher Brian Lipinski explains how we can all do better while still enjoying the holiday meals we love.
Linda Bacon, a researcher and former Mars, Inc. strategist, looked at how restaurants can increase sales of vegetarian dishes through better menu placement. Her findings could help shift diets toward more sustainable options.