This World Resources Institute Working Paper is the second instalment in a series that forms the foundation of the ‘World Resources Report 2013-14: Creating a Sustainable Food Future’. The document contains preliminary research, analysis, findings, and recommendations aimed at stimulating discussion and critical feedback to influence on-going debate on emerging issues. This study examines how approximately 24 per cent of all calories currently produced for human consumption are lost or wasted.
How can the world feed more than 9 billion people by 2050 in a manner that advances economic development and reduces pressure on the environment? This is the question addressed in the first instalment of the World Resources Institute’s blog series- ‘Creating a Sustainable Food Future’. The article describes how answering this question will require a ‘great balancing act’ of three needs—all of which must be met simultaneously. Firstly, the world needs to close the gap between the amount of food available today and the amount required in 2050.
Since 2007, the world has suffered three rounds of high food prices, caused by a variety of factors from extreme weather events to civil conflict. A recently-published study looked at policy responses to price crises in the United States, the European Union and 14 middle- and low-income countries throughout Asia, Latin America, and Africa south of the Sahara, and indicated that poor policy decisions were also a significant contributing factor.
There was no Annual Conference in 2011 as funding for the new phase of the Network was confirmed too late to allow sufficient time for conference organisation. However, an evening event was held in December 2011 to mark the launch of the new phase of the Network.
AIM: To transform local people’s lives by enabling engagement with, and productive use of, the immediate environment.
BACKGROUND: Back2Earth (B2E) began life in 2004 as a local community regeneration and environmental charity, developing a programme of environmental volunteering (particularly around local community food production) and green skills training projects, mainly for marginalised and disadvantaged residents.