Community members have food and nutrition security throughout the year, and are able to access to affordable, nutritious, healthy, and culturally appropriate foods for their sustenance. Many staple foods are produced or can be sourced locally and do not depend exclusively on vast global supply chains. Sustainably produced local options are available. Community members have access to foods that are safe and healthy, and can trust that food safety has been ensured including in production, handling, distribution, and storage.
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This report from the EAT-Lancet Commission on Food, Planet, Health explains the transformative changes that we must pursue as a global society to provide a healthy diet to a near-future population of 10 billion people. It highlights the shifts in eating habits and the advancements in food production and waste reduction that must be achieved to provide a healthy diet for all, and all within planetary boundaries. This report is the first full scientific review of what constitutes a healthy diet from a sustainable food system, and is a good source of information for helping you to understand the actions that can support and accelerate food system transformation.
This comprehensive guide from the Food and Agriculture Organization of the United Nations presents the first global assessment of biodiversity for food and agriculture worldwide. The report draws on information from 91 country reports to provide a description of the roles and importance of biodiversity for food and agriculture, the drivers of change affecting it, and its current status and trends. It describes the state of efforts to promote the sustainable use and conservation of biodiversity for food and agriculture, including through the development of supporting policies, legal frameworks, institutions and capacities. It also explains the needs and challenges of future management of biodiversity for food and agriculture. This resource is an excellent starting point for change agents to build their awareness and understanding of the vital importance of biodiversity to global food systems.
Developed by the Economist Impact and Fondazione Barilla, the Food Sustainability Index (FSI) can help you understand the sustainability challenges of food systems at a national level. The FSI accounts for 78 countries, covering 92% of the global population, and focuses on three main topics: food loss and waste, sustainable agriculture, and nutritional challenges. The FSI also features a set of policy-based actions for improving food systems around the world. The focus on governmental policy makes this report especially relevant to public affairs departments that can help advocate for aligning policy with relevant governments.
This article from the Guardian explains how many of our favourite foods - and the systems which allow them to flourish - are increasingly threatened by the climate crisis. It highlights how agriculture, forestry, fisheries, and aquaculture are all buckling under the stress of rising temperatures, wildfires, droughts, and floods, and how resilient food systems depend on cultivating and consuming a wide variety of genetically diverse foods. This compelling resource can help you to understand the recent trends in global diets and food species selection, and how communities and industry need to advance the diversity of our crops to prevent near-future food systems collapse.
This resource from Second Harvest explains how nearly 9 million metric tonnes of food is lost or wasted by the food industry in Canada each year. The report uses field-to-fork life cycle analysis to show how - and why - food loss and waste occur. This is a good starting point for building awareness around the magnitude of food waste, regardless of geographic context; for understanding the differences between avoidable and unavoidable waste; and for understanding the kinds of immediate and long-term solutions that should be pursued to reduce food loss and food waste.
This report from Second Harvest explores food loss and waste across the industrial spectrum in Canada. It can help you to understand the causes and scale of the problem, the implications and opportunities for communities and business, and solutions for positive change that can be amplified.
Although the information here is centred around the Canadian context, many of the recommendations and insights are applicable regardless of geography.
Billions of people benefit daily from the use of wild species for food, energy, materials, medicine, recreation, inspiration, and more. 50,000 wild species meet the needs of billions of people worldwide, and more than 10,000 wild species are directly harvested for food. This report by the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services (IPBES) can help you to understand how the global biodiversity crisis threatens the contributions of these species to humanity, and provides insights, analysis, and tools to establish more sustainable use of wild species of plants, animals, fungi and algae around the world.
This report identifies five broad categories of ‘practices’ in the use of wild species: fishing; gathering; logging; terrestrial animal harvesting (including hunting); and non-extractive practices, such as observing. For each practice, it then examines specific ‘uses’ for these materials; identifies trends and drivers of change; explores policies, practices, and tools to effect positive change; and examines a range of possible future scenarios for the use of wild species.
This report from EAT can help you understand what is needed to transition the global food system from a net source to a net sink of GHG emissions. It highlights the important role food systems play in aligning with planetary boundaries; the need for G20 countries to drastically change their food consumption patterns; the dual benefits of more sustainable foods also being healthier; and the opportunity to rethink dietary guidelines as a lever for change. This report will be especially useful to public affairs and communications teams, as well as decision-makers and change agents working in food value chains.
This white paper from the World Wildlife Fund can help you understand how the production and consumption of animal-sourced foods can be reformed to increase agricultural and community resilience and align with a 1.5°C future. It encourages collective action across four solutions areas: responsible sourcing, regenerative agriculture, circular ingredients, and feeding innovations. The insights presented will be especially useful to supply chain managers and business development teams working in the agriculture sector.