Improving food production. Reducing food loss and waste. Consuming healthy and sustainable diets. Feeding the world’s population and creating a sustainable food future for all will require significant shifts in the way we produce and consume food.
We know that food-related emissions alone are projected to exceed targets to limit warming to 1.5°C without changes to the current global food system. Transforming food and agriculture will involve a combination of supply- and demand-side shifts to equitably and nutritiously feed 10 billion people on fewer hectares of land, with fewer GHG emissions, and without harming biodiversity.
Systems Change Lab's event at New York Climate Week highlighted the opportunities of bringing a systemic approach to food system transformations.
Experts discussed how companies, NGOs, and investors can work together to break down silos and develop food and agricultural solutions within and across sectors. Such cross-cutting shifts must address both production and consumption, climate and biodiversity impacts, health and equity concerns, and beyond.
Co-hosted by the Bezos Earth Fund and World Resources Institute, this conversation was informed by forthcoming insights from Systems Change Lab on the shifts needed to transform food and agriculture:
- Increase productivity sustainably, resiliently, and without expanding into ecosystems
- Reduce food loss and waste
- Shift to healthier, more sustainable diets for all
Moderator
- Andy Jarvis, Director of Future of Food, the Bezos Earth Fund
Opening Remarks
- Raychel Santo, Senior Food and Climate Research Associate, World Resources Institute
Panelists
- Dana Gunders, President, ReFED
- Facundo Etchebehere, Senior Vice President of Sustainability Strategy & Partnerships, Danone
- Jonathan Kung, Author, Chef and Content Creator
- Kate MacKenzie, Executive Director, NYC Mayor’s Office of Food Policy