PRODUCING SUSTAINABLE, NUTRITIOUS FOOD

Advances in agricultural science and technology have contributed to remarkable increases in food production since the mid-twentieth century and helped food production keep pace with growing populations. However, to keep up with further population growth and shifts in diet, agricultural production may need to increase by up to 70% globally and by 100% in developing countries.

The challenge for agriculture is to increase production, especially of nutrient-rich foods; to do so in ways which reduce inequality and are economically efficient; and to reverse and prevent further resource degradation and environmental impact. Thus, sustainable food production means more than expanding the food supply, it also encompasses social, economic and ecological considerations, such as infrastructure, storage, waste reduction and improving and preserving water quality—all of which are critical to achieving global food security. 

 

Sustainable intensification: Same field more food

https://www.youtube.com/embed/UdaqI0x1v9I

Professor Charles Godfray discusses: Sustainable Intensification: Same field, more food, 2018

Based on the paper 'Global Assessment of Agricultural System Redesign for Sustainable Intensification' in Nature Sustainability

 

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