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.
Accelerating momentum across the animal feed system to act on sustainability. The goal of Feed Compass is to enable the scaling up of sustainable animal feed innovation to meet current and future demand for animal protein.
We envisage a future in which everyone in our growing global population has access to healthy, affordable, tasty nutrition, where sustainable animal protein is well-balanced in our diets with plant-based and alternative proteins, and all of it has been produced within environmental limits.
Piloting a new mainstream culinary curriculum to build sustainability knowledge and skills.
The Protein Challenge 2040 is the first global coalition of its kind, aiming to tackle the question: How do we provide up to 10 billion people with enough protein in a way that is healthy, affordable and good for the planet?
Our latest report, The Future of Food, explores this question and reviews the current state of the market.