Food is at the heart of many of the world’s environmental, social and economic challenges. The issues – from soil health to public health – are complex and cannot be solved in isolation. As it stands, the way we produce and consume food is pushing the planet and its systems to the limit.
So how do we ensure enough safe, nutritious food for everyone, and food that’s produced sustainably and affordably? We call this sustainable nutrition - an approach that optimises health and nutritional outcomes whilst restoring the key ecosystems and farming livelihoods on which we depend.
Our vision? Simply put, by 2030 we want to have catalysed a new system in which food is produced and consumed in a way that is affordable, healthy and good for the planet.
Talk to Lesley Mitchell, our Associate Director of Sustainable Nutrition or see more about our work in food below:
We're tracking this challenge live on the Futures Centre, head over to see what #signalsofchange we're spotting
Animal feed is an unseen yet vital input in the food industry that has significant impacts on environmental health and food security. Nearly half of global agricultural land is used for livestock feed production and more than a fifth of wild caught fish is fed to animals. Feed contributes to 45% of greenhouse gas emissions from livestock production, and much of it comprises high-value foods rich in nutrition, such as soy and maize.Read more
As part of the Protein Challenge 2040, we are working to rebalancing consumption of animal, plant and alternative proteins amongst consumers, to help minimise the environmental, social and health impacts of our current protein system.Read more
Protein is fundamental to human health, but the way we currently produce and eat it has significant impacts on both human and environmental health, and is fundamentally unsupportable in the long run.Read more