Our current food system is responsible for more than a quarter of all greenhouse gas emissions, cautions Dr Shenggen Fan, Director General of the International Food Policy Research Institute (IFPRI). So when it comes to food production, we need to create more with less: less water, less energy, less land and fewer carbon emissions.
Yet focussing on food quantity is not enough, he argues. It’s imperative to focus on quality too; which is why the world needs a sustainable system that protects the environment and produces enough healthy, nutritious food for everyone. “It’s not acceptable that we continue to have so many hungry and undernourished people in today’s world,” says Fan. “While we have to produce and consume food in a more sustainable way, nutrition and health must be part of the equation.”
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