of 47 /47
Opportunities and challenges in feeding 9 billion people a healthy and sustainable diet BRENT LOKEN SCIENCE LIAISON OFFICER

Brent Loken

Embed Size (px)

Citation preview

Page 1: Brent Loken

Opportunities and challenges in feeding 9 billion people a healthy and sustainable diet

BRENT LOKENSCIENCE LIAISON OFFICER

Page 2: Brent Loken
Page 3: Brent Loken
Page 4: Brent Loken

SUSTAINABILIT

FOO HEALT

BUSINESS

SCIENCE POLITICS

Page 5: Brent Loken

HOW TO FEED 9 BILLION PEOPLE A

HEALTHY AND SUSTAINABLE DIETWITHIN PLANETARY

BOUNDARIES

Page 6: Brent Loken

THE PROBLEM

Page 7: Brent Loken
Page 8: Brent Loken
Page 9: Brent Loken

Planetary Boundaries A safe operating space for humanity

Steffen et al Science 16 January 2015

Page 10: Brent Loken
Page 11: Brent Loken

Unprecedented scale and pace of global change

Paris

BAU2080-2100

2280-2300

Page 12: Brent Loken

Will Steffen et al., submitted AWG 2016

Tipping out of the Holocene…

Page 13: Brent Loken

So what does food have to do with this?

Page 14: Brent Loken

25% GHG EMISSIONS COMES

FROM AGRICULTURE

Page 15: Brent Loken

15

Tilman & Clark 2014

Page 16: Brent Loken

40% GLOBAL LAND SURFACE USED FOR FOOD

Page 17: Brent Loken

80% GLOBAL BIODIVERSITY

FOUND IN FORESTS

Page 18: Brent Loken
Page 19: Brent Loken
Page 20: Brent Loken

90% FISH STOCKS MAY BE

OVERFISHED

Page 21: Brent Loken

Marine fish capture and trajectory

Page 22: Brent Loken

70% GHG EMISSIONS FROM AGRICULTURE BY 2050

Page 23: Brent Loken

60% GLOBAL DEATHS FROM NON COMMUNICABLE DISEASES

(NCDS)

Page 24: Brent Loken
Page 25: Brent Loken

1/3 FOOD IS WASTED

Page 26: Brent Loken

ANIMAL FATS

BEFF PORK

PALM OIL

REFINE GRAINS & SUGAR

MAIZE

WHEATRICE

POULTRY

EGGS & DAIRY

FRUITS, LEGUMES & VEGETAB-

LES

OLIVE OIL

NUTS & SEEDS

AQUA- CULTURE

&CAPTURE

SOYBE-AN

MORE SUSTAINABLE

MORE HEALTHY

LESS SUSTAINABLE

LESS HEALTHY

WHOLE GRAINS

HEALTHY FOOD CAN ALSO BE SUSTAINABLE

Page 27: Brent Loken

27

Tilman & Clark 2014

Page 28: Brent Loken

28

100% of Global needRed Meat

+468%

Nuts and Seeds (-68%)Fish

+48%

Fruit (-44%)

Whole Grains +54%

Vegetables (-11%)

Milk (-49%)

Adapted from Murray 2014

Page 29: Brent Loken

Health, climate change and diets Springmann, M., Charles, H., Godfray, J., Rayner, M., & Scarborough, P. (2016). Analysis and valuation of the health and climate change co-

benefits of dietary change. PNAS , 113 (15).

Reduced meat consumption could reduce global mortality by 6–10% and food-related greenhouse gas emissions by 29–70% by 2050

Page 30: Brent Loken

THE SOLUTION

Page 31: Brent Loken

Food connects all the SDGs together

Page 32: Brent Loken
Page 33: Brent Loken

This is the biggest opportunity for humanity – It is also the biggest puzzle… How do we achieve it?

Page 34: Brent Loken
Page 35: Brent Loken

TEEBAgFood, 2015

Page 36: Brent Loken

36TEEBAgFood, 2015

Page 37: Brent Loken
Page 38: Brent Loken
Page 39: Brent Loken
Page 40: Brent Loken
Page 41: Brent Loken
Page 42: Brent Loken

FOUNDATION

RESEARCH

EVENTS

PROGRAMS

Page 43: Brent Loken

FOUNDATION

RESEARCH

EVENTS

PROGRAMS

Page 44: Brent Loken

FOUNDATIO

RESEARCH

EVENTS

PROGRAMS

Metrics for healthy and sustainable diets

Multifunctional landscapes and seascape

Consumer behavior

Page 45: Brent Loken

FOUNDATIO

RESEARCH

EVENTS

PROGRAMS

EAT Stockholm Food Forum

General Assembly of the United Nations

EATx : Arendalsuka, Abu Dhabi

Page 46: Brent Loken

URBAN

BUSINESS

KNOWLEDGE

CONSUMER ADVOCACY

FOUNDATIO

RESEARCH

EVENTS

PROGRAMS

C40Nordic cities initiative

Action 2020 Food - WBCSD

Lancet commissionDatabase and reportChatham house commission

Eat, Move, SleepChefs NetworkMatagentene

Page 47: Brent Loken

Thank you www.eatforum.org

“The wonderful thing about food is you get three votes a day. Every one of them has the potential to change the world.”

Michael Pollan

Vote with Your Fork