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World Resources Report: Creating a Sustainable Food Future

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By 2050, nearly 10 billion people will live on the planet. Can we produce enough food sustainably? The synthesis report of the 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. Learn more at http://www.wri.org/sustfoodfuture

Published in: Environment
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World Resources Report: Creating a Sustainable Food Future

  1. 1. #SUSTFOODFUTURE WRI.ORG/SUSTFOODFUTURE WORLD RESOURCES REPORT CREATING A SUSTAINABLE FOOD FUTURE
  2. 2. wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future PARTNERS
  3. 3. wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future MANY THANKS TO OUR SUPPORTERS • The Norwegian Ministry of Foreign Affairs • The Netherlands Ministry of Foreign Affairs • The Danish International Development Agency • The Swedish International Development Agency
  4. 4. wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  5. 5. WORLD NEEDS TO CLOSE A FOOD GAP OF 56 PERCENT BY 2050 wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  6. 6. WORLD NEEDS TO CLOSE AN EMISSIONS MITIGATION GAP OF 11 GT BY 2050 wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  7. 7. WORLD NEEDS TO CLOSE A LAND GAP OF 593 MILLION HECTARES TO AVOID FURTHER AGRICULTURAL EXPANSION wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  8. 8. AGRICULTURE EMISSIONS LIKELY TO BE 70 PERCENT OF TOTAL ALLOWABLE EMISSIONS FOR ALL SECTORS BY 2050 wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  9. 9. wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future Course 1: Reduce Growth in Demand for Food and Other Agricultural Products • Reduce food loss and waste • Shift to healthier and more sustainable diets • Avoid competition from bioenergy for food crops and land • Achieve replacement-level fertility rates Course 2: Increase food production without expanding agricultural land • Increase livestock and pasture productivity • Improve crop breeding to boost yields • Improve soil and water management • Plant existing cropland more frequently • Adapt to climate change Course 3: Protect and restore natural ecosystems and limit agricultural land-shifting • Link productivity gains with protection of natural ecosystems • Limit inevitable cropland expansion to lands with low environmental opportunity costs • Reforest abandoned, unproductive, and liberated agricultural lands • Conserve and restore peatlands Course 4: Increase fish supply • Improve wild fisheries management • Improve productivity and environmental performance of aquaculture Course 5: Reduce greenhouse gas emissions from agricultural production • Reduce enteric fermentation through new technologies • Reduce emissions through improved manure management • Reduce emissions from manure left on pasture • Reduce emissions from fertilizers by increasing nitrogen use efficiency • Adopt emissions-reducing rice management and varieties • Increase agricultural energy efficiency and shift to nonfossil energy sources • Focus on realistic options to sequester carbon in soils
  10. 10. 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
  11. 11. ANIMAL-BASED FOODS ARE MORE RESOURCE-INTENSIVE THAN PLANT-BASED FOODS wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  12. 12. LIMITING CONSUMPTION OF RUMINANT MEAT TO 52 CALORIES PER PERSON PER DAY IN ALL REGIONS REDUCES GHG GAP BY HALF AND NEARLY CLOSES THE LAND GAP wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  13. 13. IF WORLD’S ENTIRE HARVEST OF CROPS, CROP RESIDUES, GRASSES AND WOOD IN 2000 WERE USED FOR BIOENERGY, IT WOULD PROVIDE ONLY 20 PERCENT OF ENERGY NEEDS IN 2050 wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  14. 14. SUB-SAHARAN AFRICA HAS WORLD’S LOWEST PERFORMANCE IN KEY INDICATORS OF TOTAL FERTILITY RATE, WOMEN’S EDUCATION AND CHILD MORTALITY wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  15. 15. IMPROVEMENTS IN CROP AND LIVESTOCK PRODUCTIVITY ALREADY BUILT INTO 2050 BASELINE CLOSE MAJORITY OF THE LAND & GHG GAPS THAT WOULD OTHERWISE EXIST WITHOUT PRODUCTIVITY GAINS AFTER 2010 wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  16. 16. INEFFICIENT BEEF PRODUCTION RESULTS IN FAR HIGHER GHG EMISSIONS PER UNIT OF MEAT OUTPUT wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  17. 17. CLIMATE CHANGE COULD SHORTEN GROWING SEASONS IN MUCH OF SUB-SAHARAN AFRICA BY MORE THAN 20 PERCENT BY 2100 wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  18. 18. GROSS FOREST LOSSES ARE FAR GREATER THAN NET FOREST LOSSES BECAUSE AGRICULTURE LANDS ARE SHIFTING wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  19. 19. SCREENING OUT LANDS THAT DO NOT MEET ENVIRONMENTAL, ECONOMIC AND LEGAL CRITERIA REDUCES THE AREA OF LAND SUITABLE FOR OIL PALM EXPANSION IN KALIMANTAN, INDONESIA wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  20. 20. GHG EMISSIONS FROM DRAINED PEATLANDS ARE ONGOING IN INDONESIA AND MALAYSIA wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  21. 21. PERCENTAGE OF OVERFISHED STOCKS HAS RISEN OVER PAST 40 YEARS wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  22. 22. AQUACULTURE PRODUCTION MUST CONTINUE TO GROW TO MEET WORLD FISH DEMAND wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  23. 23. ANNUAL AGRICULTURAL PRODUCTION EMISSIONS REACH 9 GIGATONS IN 2050 BASELINE PROJECTION wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  24. 24. MORE EFFICIENT MILK PRODUCTION REDUCES GHG EMISSIONS DRAMATICALLY wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  25. 25. PERCENTAGE OF APPLIED NITROGEN THAT IS ABSORBED BY CROPS VARIES WIDELY ACROSS THE WORLD wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  26. 26. SOILS IN AFRICA ARE RELATIVELY LOW IN ORGANIC CARBON wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  27. 27. UNDER ‘BREAKTHROUGH TECHNOLOGIES’ SCENARIO, AMOUNT OF ADDITIONAL FOOD NEEDED IN 2050 COULD BE CUT BY HALF wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  28. 28. UNDER ‘BREAKTHROUGH TECHNOLOGIES’ SCENARIO, AREA OF LAND NEEDED FOR AGRICULTURE COULD SHRINK BY 800 MILLION HECTARES wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  29. 29. UNDER THE BREAKTHROUGH TECHNOLOGIES SCENARIO, AGRICULTURAL GREENHOUSE GAS EMISSIONS WOULD FALL DRAMATICALLY BUT REFORESTATION AND PEATLAND RESTORATION WOULD BE NECESSARY TO MEET THE TARGET OF 4 GIGATONS PER YEAR wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  30. 30. WORLD’S LEADING AGRICULTURE PRODUCERS PROVIDED NEARLY $600B IN PUBLIC FUNDING TO SUPPORT FARMS IN 2015 wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  31. 31. WHY GREENHOUSE GAS REDUCTIONS FROM BIOENERGY REQUIRE ADDITIONAL BIOMASS wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future
  32. 32. FIND OUT MORE wri.org/sustfoodfuture | World Resources Report: Creating a Sustainable Food Future WORLD RESOURCES REPORT Creating a Sustainable Food Future www.wri.org/sustfoodfuture

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