Nearly a third of all food produced in the world goes uneaten each year, costing the global economy $940 billion and emitting 8% of planet-warming greenhouse gases. We can't afford for that to go on.
Blog Posts: Sustainable Development Goal 12
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by - The circular economy holds tons of promise, but it's not a silver bullet for employment, sustainability and prosperity. Companies and governments must carefully measure the anticipated and actual impact of these actions and ensure they take us in the right direction—not into a circular but even less sustainable future.
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by , and - More and more fast food restaurants are adding plant-based meals to menus. Behavioral science research reveals five quick, low-cost tips to boost sales.
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by and - The latest IPCC report finds that while land sequesters almost a third of human-caused carbon dioxide emissions, it will be impossible to limit temperature rise to safe levels without fundamentally changing the way the world produces food and manages land.
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by , , and - How can the world feed nearly 10 billion people by 2050 while also advancing economic development, protecting forests and stabilizing the climate? Technological innovations like plant-based "beef" and low-emissions rice can help.
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by - Daniel Vennard, director of the Better Buying Lab in WRI's Food Program, discusses the link between his work and social marketing, how your brain models taste while you're ordering and why "vegetarian" and "vegan" might not be the language that shifts the majority of the population to more sustainable diets.
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by - Here's some food for thought: We actually can feed almost ten billion people by 2050, but only if we start changing the way we grow and eat our food.
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For two years, World Resources Institute’s Better Buying Lab has taken an in-depth look at what works and what doesn’t when it comes to describing plant-rich foods in a way that appeals to broad swaths of the United States and British populations. Our early findings identify four kinds of language to avoid and three to embrace to help restaurants and the food industry boost sales of plant-rich menu items.