By Blake Jackson
Food systems are responsible for roughly 30% of global greenhouse gas emissions but transforming them could cut these emissions by more than half, according to a report released on October 3 by the EAT-Lancet Commission, which includes experts from over 35 countries across six continents.
A team of Cornell researchers led the modeling section of the Report on Healthy, Sustainable and Just Food Systems, the most comprehensive global scientific assessment to date of how food systems impact climate change. The Cornell team ran simulations projecting potential food system scenarios through 2050.
The research highlights that food systems exert the greatest negative impact on five of nine critical global processes, known as “planetary boundaries,” which are key to maintaining the Earth’s stability and resilience.
“Collaborations like EAT-Lancet are vital to imagining and advancing a more sustainable future,” said Mario Herrero, professor of global development in the College of Agriculture and Life Sciences (CALS) and a Cornell Atkinson Scholar.
“Playing a leadership role in this international network allows Cornell researchers to both contribute to and learn from the diverse expertise driving food systems transformation.”
The study also reveals that over half the world’s population lacks access to healthy diets, while dietary shifts could prevent up to 15 million premature deaths per year.
The wealthiest 30% of people account for more than 70% of food-related environmental impacts, and despite sufficient global food supply, more than 1 billion people remain undernourished.
To address these challenges, the report identifies eight potential solutions, including reducing food loss and waste, adopting sustainable agricultural practices, preserving traditional healthy diets, and halting the conversion of intact ecosystems into farmland.
Daniel Mason-D’Croz, senior research associate in CALS and lead of the modeling team, explained, “But if dietary change is not accompanied by improvements such as increased agricultural productivity and reduced food loss, it won’t get us environmentally sustainable food systems.”
The report demonstrates that transforming food production and consumption can improve global health, food security, environmental sustainability, and equity in food systems by 2050.
“This research provides crucial insights that help policymakers, governments, and corporations make informed decisions, while also enabling individuals to understand the implications of their diets and our food systems,” said Patrick Beary, Senior Director of Strategic Partnerships at the Cornell Atkinson Center for Sustainability.
Photo Credit: pexels-denise-nys
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