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
A collaborative, open-innovation initiative aiming to shift the edible fats and oils sector onto a sustainable footing. Explore its work so far.
Protein is a keystone issue for the food system, and the way we produce and consume have significant impacts on climate, biodiversity and human health. It’s also a powerful lens to see the wider food system. The need to act is clear.
A new Forum report reveals 16 systemic barriers to scaling regenerative agriculture and a seven-point-plan to overcome them.
What is the future of protein in Southeast Asia? And how can financial actors enable transformative change to a just and regenerative protein system in a rapidly changing region?
Our latest report, The Future of Food, explores this question and reviews the current state of the market.