CASE STUDY 07Today’s Solutions for the Future of Food
Executive Summary
A 2019 landmark report presents the need for food system change as an opportunity and an urgent call to action. The time for change is now: the food system produces a quarter of all global greenhouse gas emissions, and the world’s population is projected to grow to 10 billion by 2050.
This case study focuses on a trio of strategies for redesigning the food system: the need to sustainably intensify production; promote a shift towards healthier plant-based diets; and reduce global food loss and waste. Building on scientific evidence, this case study highlights real-world examples of how individuals, organizations, and companies are putting these planetary health strategies into action.
This case study focuses on a trio of strategies for redesigning the food system: the need to sustainably intensify production; promote a shift towards healthier plant-based diets; and reduce global food loss and waste. Building on scientific evidence, this case study highlights real-world examples of how individuals, organizations, and companies are putting these planetary health strategies into action.
This case study is based on interviews conducted in Candeleria (Guatemala), Madrid, Berlin, and London (UK) between November 2018 and May 2019.
This case study was written by Hilary Duff
All case studies are licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives
4.0 International License.
Creative Commons Attribution-NonCommercial-NoDerivatives
4.0 International License.