Sustainable food production is crucial to reducing poverty in the developing world. Yet, its success is threatened by trends beyond global hunger and malnutrition, such as resource scarcity, threats to biodiversity, and climate change.
The challenge is daunting. During the next four decades, food production will need to increase substantially to meet growing demand: meat by 78 percent, cereals by 57 percent, and roots and tubers by 36 percent.
IFPRI’s research on this strategic area looks at policies, institutions, innovations and emerging food and agricultural technologies that can advance food and nutrition security. A new integrated research approach improves the development of scientific knowledge, technology products, and best practices. It also fosters innovative approaches to:
- improving gender equity;
- protecting biodiversity;
- reducing greenhouse gas emissions;
- promoting efficient water, energy, and land use;
- reducing food waste and improving provision of services in poor urban areas; and
- improving food, animal, and fishery production and productivity.
We know that ensuring sustainable food production can not only lead to lower and more stable global food prices, but also protect our environment better through reduced land degradation as well as improved water and overall natural resource use efficiency.
Land-based resources generate most of the income and subsistence goods for the poor in developing countries.
As the world contends with swelling populations and an unpredictable, changing climate, the pressures on scarce natural