Food
The world is projected to hold nearly 10 billion people by 2050. Sustainably feeding this exploding population requires meeting three great needs simultaneously.
According to WRI research, the world will have to close a gap of 56 percent between the amount of food available today and that required by 2050. It must reduce agriculture’s impact on climate, ecosystems, and water. And it needs to ensure that agriculture supports inclusive economic and social development.
WRI works to meet these three needs. We develop analyses, partnerships, and strategies to secure a sustainable food future.
WRI’s World Resources Report project has identified a five-course menu of solutions to the world’s food production and consumption problems. We identify ways to reduce food loss and waste. We analyze strategies to sustainably increase food production, such as restoring degraded lands back into productivity, increasing pastureland yields, and improving land and water management. And we advance methods to reduce food production’s impact on the environment, such as climate-smart agriculture.
Top Food Outcomes
What's a top outcome?
Top outcomes are WRI's biggest success stories. They occur when our analysis, solutions, or partnerships result in significant change in the world.
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2020
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2019
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2018
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2017
Featured Expert
New in Food
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Food Projects
Food Program
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World Resources Report
The World Resources Report is the flagship publication of World Resources Institute.
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Champions 12.3
A coalition of executives dedicated to inspiring ambition, mobilizing action, and accelerating progress toward achieving SDG Target 12.3 by 2030
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Better Buying Lab
A new initiative to research and scale cutting-edge strategies that enable consumers to choose more sustainable foods
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Experts
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Craig Hanson
Vice President for Food, Forest, Water & the Ocean -
Liz Goodwin
Senior Fellow and Director, Food Loss and Waste -
Daniel Vennard
Director, Better Buying Lab -
Janet Ranganathan
Vice President for Research, Data, and Innovation -
Tim Searchinger
Senior Fellow and Technical Director, Food Program -
Jillian Holzer
Communications Manager, Food -
Brian Lipinski
Associate -
Richard Waite
Senior Research Associate, Food Program -
Chris Reij
Senior Fellow -
Sophie Attwood
Senior Behavioral Scientist, Better Buying Lab -
Beth Bahs-Ahern
Senior Operations Manager -
Stacy Blondin
Behavioral Science Associate -
Edward Davey
International Engagement Director, Food and Land Use Coalition; Co-Director, WRI UK -
Mollie Freeman
Digital Specialist, Food & Forests Programs -
Morgan Gillespy
Programme Director, Food and Land Use Coalition -
Norbert Henninger
Senior Associate -
Edwina Hughes
Head of Engagement, the Cool Food Pledge -
Nanno Kleiterp
Senior Fellow -
Esben Lunde Larsen
Fellow, Food Program -
Klara Nilsson
Communications Associate, Food and Land Use Coalition -
Tom Owen Edmunds
Senior Advisor, Food Program -
Liqing Peng
Food and Agriculture Modeler -
Gerard Pozzi
Research and Engagement Specialist, Food Program -
Sarah Stettner
Executive Assistant, Food, Forests, Water and Ocean Programs -
Kaitlyn Tykhonovska
Grants and Finance Specialist, Food Program -
Felicity Wade
Advisor, Food Program -
Jonathan Wise
Senior Research Associate, Better Buying Lab -
Jessica Zionts
Research Analyst, Food Program and Greenhouse Gas Protocol