ACADEMIC PERSPECTIVE CREATING A SUSTAINABLE FOOD … · The Netherlands Ministry of Foreign Affairs...
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ACADEMIC PERSPECTIVE CREATING A SUSTAINABLE FOOD FUTURE Manish Bapna Executive Vice President and Managing Director, WRI @ManishBapnaWRI
Transcript of ACADEMIC PERSPECTIVE CREATING A SUSTAINABLE FOOD … · The Netherlands Ministry of Foreign Affairs...
ACADEMIC PERSPECTIVE
CREATING A SUSTAINABLE
FOOD FUTURE
Manish Bapna Executive Vice President and Managing Director, WRI@ManishBapnaWRI
How can the world nutritiously feed nearly 10 billion people by 2050
in a manner that advances economic development
while reducing pressure on climate, water, and ecosystems?
THE EXAM QUESTION
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
PARTNERS
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
With technical contributions from
MANY THANKS TO OUR SUPPORTERS
The Norwegian Ministry of Foreign Affairs
The Netherlands Ministry of Foreign Affairs
Royal Danish Ministry of Foreign Affairs
The Swedish International Development Cooperation Agency
United Nations Development Programme
United Nations Environment Programme
The World Bank
The Bill & Melinda Gates Foundation
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
1. THE FOOD GAP: 56% MORE FOOD NEEDED BY 2050
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
2. THE LAND GAP: AVOID NEARLY 600 MILLION
HECTARES OF AGRICULTURAL EXPANSION
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
3. THE GREENHOUSE GAS EMISSIONS GAP
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
3. THE GREENHOUSE GAS EMISSIONS GAP
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
3. THE GREENHOUSE GAS EMISSIONS GAP
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
MENU FOR A SUSTAINABLE
FOOD FUTURE
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
< 2.0° C
< 1.5° C
ANIMAL-BASED FOODS ARE MORE RESOURCE-INTENSIVE THAN
PLANT-BASED FOODS
FOOD LOSS AND WASTE OCCURS CLOSER TO THE CONSUMER
IN DEVELOPED REGIONS AND TO THE FARM IN DEVELOPING
wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
MORE EFFICIENT MILK PRODUCTION REDUCES GHG EMISSIONS
DRAMATICALLY
wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
FIND OUT MORE
SustainableFoodFuture.org
SustainableFoodFuture.org | World Resources Report: Creating a Sustainable Food Future
ACADEMIC PERSPECTIVE
CREATING A SUSTAINABLE
FOOD FUTURE
Manish Bapna Executive Vice President and Managing Director, WRI@ManishBapnaWRI
