Creating a Sustainable Food Future: A Menu of Solutions | World Resources Institute
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Report
Creating a Sustainable Food Future
A Menu of Solutions to Feed Nearly 10 Billion People by 2050
Launch Digital Report
ISBN
978-1-56973-963-1
Topic
Food
July 19, 2019
556
Pages
Authors
Tim Searchinger
Richard Waite
Craig Hanson
Janet Ranganathan
and Emily Matthews
Primary Contacts
Jillian Holzer
License
Creative Commons
In This Series
Creating a Sustainable Food Future
Shifting Diets for a Sustainable Food Future: Creating a Sustainable Food Future, Installment Eleven
Ensuring Crop Expansion is Limited to Lands with Low Environmental Opportunity Costs
Avoiding Bioenergy Competition for Food Crops and Land
Wetting and Drying: Reducing Greenhouse Gas Emissions and Saving Water from Rice Production
Crop Breeding: Renewing the Global Commitment
Indicators of Sustainable Agriculture: A Scoping Analysis
Improving Productivity and Environmental Performance of Aquaculture
Creating a Sustainable Food Future: Interim Findings
Improving Land and Water Management
Achieving Replacement Level Fertility
Synopsis
By 2050, nearly 10 billion people will live on the planet. Can we produce enough food sustainably?
World Resources Report: Creating a Sustainable Food Future
shows that it is possible – but there is no silver bullet. This report offers a five-course menu of solutions to ensure we can feed everyone without increasing emissions, fueling deforestation or exacerbating poverty. Intensive research and modeling examining the nexus of the food system, economic development, and the environment show why each of the 22 items on the menu is important and quantifies how far each solution can get us.
WRI produced the report in partnership with the World Bank, UN Environment, UN Development Programme, and the French agricultural research agencies CIRAD and INRA.
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Primary Contacts
Jillian Holzer
Communications Manager, Food