This (meso-level) solution direction consists of signals that relate to the following strategies:
- Lower consumption of animal products (meat, dair and eggs)
- Wasting & Losing less food -> prevents unnecessary environmental pressure
- Alternative Protein sources -> can replace (remaining need for) animal products
Implications:
Considerably adapting diets has great leverage power to make the food system more (environmentally) sustainable.
Links to EEa's GMTs:
Influenced by GMTs 1-2, 4 to 6
Influences GMTs 7 to 10
(edited by Igor S.)
Louise Fresco: the incomplete truth about food production and food security. How will this diverse sustainable food landscape look like in the future?
“Cities will interweave agriculture with an urban landscape: rooftop gardens, livestock breeding in open places, greenhouses that provide residential areas of food and green energy in the same time, … In large scale agriculture further innovative models of production will we implemented while minimizing and mitigating impact on environment: smart irrigation, the use of bio pesticides or cover crops for healthier soils, the use of insects as animal fed and so on. In the end, ecosystems should be closed.” Fresco sees a large potential for further research on algae and biogenetics.
"Algae is a food of the future. Besides the positive health effect of algae consumption (full of omega 3 and proteins), it is also a source of natural oils and enzyms, applicable in chemical industry. The largest production improvements should however be seen in regions where population growth will explode: Sub-Saharan Africa. Four shifts to a more desirable (and delicious) food future. This year, the competitors in Bocuse d’Or, which bills itself as the most prestigious gastronomic competition in the world, had to compete with a vegan dish – “composed exclusively of fruits, vegetables, cereals, seeds, or legumes” for the first time.
The Swedish Chef of the Year competition required chefs to create a vegetarian appetizer, also for the first time. These food superstars are not the only ones inventing culinary creations with an eye towards their ecological footprint. As master chefs, they are in the spotlight, and have the opportunity to educate a broad audience. But such inventiveness with food goes beyond fine dining experiences and is evident in well-established food practices in less glamourous settings, in cafes, school kitchens, government-run cafeterias, and the homes of not only fishers and farmers but everybody else too.
People all over the world are looking for creative ways to make good food, for themselves and for the planet. The protein shift Aquaculture. Sustainable diet, poprasus. + Show information - Hide information Person in charge Eeva Furman & Minna Kaljonen Other persons Annukka Berg, Marja Salo, Ari Nissinen, Satu Laakso.
The water footprint of food - PCC Community Markets. “It takes a gallon of water to grow an almond.”
You may have seen that headline as drought worsens in California, where most almonds are grown. It’s true almonds are a thirsty crop — but they’re far from the only food with a hefty water footprint. Globally, agriculture accounts for 92 percent of the global freshwater footprint; 29 percent of the water in agriculture is directly or indirectly used by livestock. Keep in mind that if you’re buying organic, you’re helping to reduce your food water footprint. Organic methods help farms use water more effectively by retaining moisture in soil, reducing runoff and erosion, and increasing water filtration. Beef: 460 gallons/.25 lb Pork: 180 gallons/.25 lb Chicken: 129 gallons/.25 lb.
Fao. Sustainable Diets and Biodiversity - Directions and solutions for policy, research and actions. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request.
Feeding 1.64 billion by 2050. Ci:grasp 2.0: Global Dietary Patterns. Food consumption patterns are changing globally in terms of both quantity and composition.
These lifestyle-related changes will increase global food demand significantly, causing environmental stresses accounted for by the external inputs required for food production. Figure 1 shows the typical dietary patterns observed globally during the period of 1961-2007, and also projections up until 2050. Global food consumption patterns from 1961 to 2007 can be represented by sixteen systematically derived dietary patterns (See Figure 1). The patterns differ in regard to the food composition and calories content. The quantities of total calories, animal products, sugar-sweeteners, vegetable oils and vegetables consumed have a positive and exponential relationship with Human Development, using HDI as an indicator. Are more environmentally sustainable diets with less meat and dairy nutritionally adequate? - PubMed - NCBI. Shifting Diets for a Sustainable Food Future 0.