Transforming the global food production system
There are multiple challenges facing the global food system, so how can we go about changing it to overcome them?
It is projected that the system will need to feed nearly 10 billion people by 2050, a big enough challenge in itself.
But when you combine that with protecting the planet and building more resilience, it becomes an even more daunting task.
In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in September 2023, we do our best to find some answers.
How must the global food system change to meet the challenges of a growing population, whilst simultaneously protecting the planet?
And how do we build more resilience into the system, making sure all of us have access to a healthy, affordable, and environmentally-friendly diet?
Jonathon Porritt, Environmental Campaigner
Jonathon Porritt is an eminent writer and campaigner on sustainable development. For 30 years, Jonathon has provided strategic advice to leading UK and international companies to deepen their understanding of today’s converging environmental and climate crises.
He is also focused on intergenerational justice, supporting young people in their activities around sustainable development issues as they face a future defined by the twin crises of the Climate Emergency and Biodiversity Emergency.
Marjolein Brasz, CEO, Foodvalley NL
Marjolein Brasz has been active in the field of ecosystem innovation since 2015. The transition from a linear to a circular economy was central when she was involved with the Economic Board Amsterdam from 2015 to 2019.
Since 2020, she has been leading Foodvalley. Vision: In 2050 the food system needs to offer food security to 10 billion people worldwide – tasty, affordable, healthy food produced with respect for animals and our planet.
Dr Helen Harwatt, Senior Research Fellow, Chatham House
Dr Helen Harwatt is a senior research fellow in the Environment and Society Centre at Chatham House.
Helen focuses on food system shifts to identify pathways towards creating food systems that minimise adverse environmental impacts, maximise public health benefits and address ethical issues.
Angela Francis, Chief Advisor Economics and Economic Development, WWF