Priorities for Public Sector Research on Food Security and Climate Change, Review 2 by Melinda Sundell


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Priorities for Public Sector Research on Food Security and Climate Change, Review 2, Melinda Sundell, Stockholm Environment Institute. Presented at the Food Security Futures Conference in Dublin, Ireland on 12 April 2013.

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Priorities for Public Sector Research on Food Security and Climate Change, Review 2 by Melinda Sundell

  1. 1. Stockholm Environment Institute Bridging science and policy Johan Kuylenstierna Executive Director
  2. 2. agriculture matters SIANI Swedish International Agricultural Network InitiativeFood Security Futures: Research Priorities for the 21st Century 11-12 April 2013 Dublin, Ireland
  3. 3. Global forces underlying food insecurity• Poverty amidst abundance (effective demand for food)• Increased pressure on natural resources (planetary boundaries)• Climate Change (extreme weather events and global warming)• Population pressure (more & older)
  4. 4. Reshape food access and consumption patterns to ensure basic nutritional needs are met and to foster healthy and sustainable eating patterns worldwide• Calories are available• Some/most calories are from carbohydrates• People are (or are not) being nourished• They do NOT tell us who is accessing food, how and why?• How expensive is food in relation to total income?• How much food is being wasted?
  5. 5. Already existing calorie deficits are compoundedby water stress and climate-related falls inproductivity
  6. 6. Reduce loss and waste in food systems, targetinginfrastructure, farming practices, processing,distribution and household habitsPerhaps the most important area for several reasons:• No major breakthroughs in technology required, more a question of management and organization• No more production resources (land & water) required• Individual and local action is possible and significant
  7. 7. Food Waste and Consumers:50 Percent of Food is Wasted Causing Water,Food and Hunger Crisis ( meet the challenge of feeding growing populations and the global hungry, massive reductions in the amount of food wasted after production are needed.The Stockholm International Water Institute (SIWI), the Food and Agriculture Organization of the United Nations (FAO) and the International Water Management Institute (IWMI) released on Thursday, August 21, a policy brief “Saving Water: From Field to Fork – Curbing Losses and Wastage in the Food Chain,” that calls on governments to reduce by half, by 2025, the amount of food that is wasted after it is grown and outlines attainable steps for this be achieved.
  8. 8. Differences between Rich and PoorCountries
  9. 9. THANK YOU