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WWF's mission is to conserve nature and reduce the most pressing threats to the diversity of life on Earth.
Our vision is to build a future in which people live in harmony with nature.
Source: Living Planet Report 2014. WWF in collaboration with Global Footprint Network, Water Footprint Network and ZSL Living Conservation. FAO.
uses 30% of global energyuses 40% of land area
generates 20% of GHGsexploits 85% of fisheries to limits or beyond
uses 70% of fresh water
Source: Global Footprint Network
52%Decline in
Biodiversitysince 1970
Source: Living Planet Report 2014. WWF in collaboration with Global Footprint Network, Water Footprint Network and ZSL Living Conservation
Source: Living Planet Report 2014. WWF in collaboration with Global Footprint Network, Water Footprint Network and ZSL Living Conservation
Source: Aiguo Dai, Drought under global warming: a review, Wiley Interdisciplinary Reviews: Climate Change, Volume 2, Issue 1, pages 45–65, January/February 2011
DROUGHT SEVERITY INDEX
-20%
0%
20%
40%
60%
80%
100%
120%AFRICA
ASIA
EUROPE
Projected Population Growth Rate Compared to 2015
Africa Asia Europe Americas-40.0%
-20.0%
0.0%
20.0%
40.0%
60.0%
80.0%
100.0%
Calorie Surpluses/Deficits from Global Average
Population Change, 2015 to 2030
Sources: Global Insight Demand Analysis to 2050; Bauman and Capper (2011) Southwest Nutrition and Management Conference, Tempe, AZ
0
100
200
300
400
1980 1990 2000 2010 2020 2030 2040 2050
7.2
Source: Living Planet Report 2014. WWF in collaboration with Global Footprint Network, Water Footprint Network and ZSL Living Conservation
© ADRIANO GAMBARINI / WWF Brazil
Feed conversion(kg feed/kg
edible weight)
Protein efficiency
(%)
N emissions (kg/ton protein
produced)
P emissions (kg/ton protein
produced)
Land (tons edible product/ha)
Consumptive freshwater
use (m³/ton)
Beef 31.7 5 1200 180 0.24 - 0.37 15497
Chicken 4.2 25 300 40 1.0 – 1.2 3918
Pork 10.7 13 800 120 0.83 – 1.10 4856
Finfish (avg) 2.3 30 360 148 0.15 – 3.70 5000
Bivalves not fed not fed -27 -29 0.28 – 20.0 0
Source: World Bank. Adapted from Phillips et al. 1991, FAO 2003, Hall et al. 2011
red meat
dairy products
cereals/carbs
fruits/vegetables
chicken/fish/eggs
other misc.
beverages
oils/sweets/condiments
Climate impact (metric tons CO₂e/household-yr)0 0.5 1.0 1.5 2.0 2.5
“The Problem of What to Eat” Conservation. Natasha Loder, Elizabeth Finkel,Craig Meisner, and Pamela Ronald. July-September 2008 9(3):31
transport
production
wholesale/retail
Source: A 50-Year Comparison of the Carbon Footprint and Resource Use of the US Swine Herd: 1959 – 2009
Broilers – improvement evolution
1925 1945 1965 1985 2005 2045*
Conversion – kg feed/kg live 4.7 4.0 2.4 2.0 1.7 1.6
Mortality % 18% 10% 6% 5% 4% 3%
Age (days) 112 84 63 49 42 40
Live commercial weight - kg 1.0 1.4 1.6 1.9 2.4 3.2
Source: Dr. Paul Aho, Novus Poultry Roundtable: Feeding the World and the Role of Poultry, January 2010
*projected
Source: A Comparative Lifecycle Assessment of US Broiler Production for Years 1965 and 2010. Greg Thoma, Marty Matlock, Ben Putman.University of Arkansas
Source: http://www.aeb.org/food-manufacturers/eggs-product-overview/98-cwhite-papers/469-bthe-egg-sustainability
Source: http://www2.sustainableeggcoalition.org/
Producers Commerce & Processing
Retail Civil Society Roundtable Constituency
… and 50 additional members.
Source: Environmental Impacts of Cultured Meat Production (Environmental Science & Technology, 2011)
www.pork.org
We need to do MORE with LESS
Source: Dong Well by Doing Good Report, Nielsen, June 2014
The Protein Challenge 2040 is an international innovation partnership to explore how we balance supply and demand of protein for a growing population, in a way that is affordable,
healthy, and good for people and the environment.
This is the first time that the animal, plant, and novel protein industries are working together on a global level to tackle the
issue of sustainable protein.
The Protein Challenge 2040
Photo: © Brent Stirton / Getty Images / WWF-UK
