18 Global Food Pathways: UN, Food and Land Use Coalition, Etc.
Three major reports lay out pathways for the global food system after 2020:
Food and Land Use Coalition, Growing Better (2019)
- An additional 12% increase in agricultural productivity by 2050 due to technological advancements.
- By 2050, food loss and waste can be reduced by 25 percent.
- Enough food will be produced in 2030 to deliver on the ambitions of SDG2 – to end hunger, achieve food security, improve nutrition and promote sustainable agriculture.
- The world will converge towards “human and planetary health” diets by 2050.
- The ocean will deliver 40% more sustainable proteins over the next 30 years.
- Significant investment in human capital, rural infrastructure, new productive safety nets, technology diffusion, and the digital revolution will support the emergence of a new generation of young rural entrepreneurs.
The Lancet, Food in the Anthropocene (2019)
- Converge around predominantly plant-based diets, though with still significant room for consumption of animal, oceanic and alternative proteins.
- Include more protective foods like fruits, vegetables, whole grains, legumes, and nuts.
- Limit unhealthy food consumption, such as salt, sugar, and saturated fats.
- Moderate red meat consumption – meaning a reduction for those currently consuming beyond their fair share but increasing where consumption is below dietary recommendations.
- Transition to increased consumption of whole, rather than refined, grains.
- Include little, preferably no, ultra-processed foods high in saturated fats, salt, and sugar.
RethinkX, Rethinking Food and Agriculture (2019)
- By 2030, demand for cow products will have fallen by 70%.
- Production volumes of the US beef and dairy industries and their suppliers will decline by more than 50% by 2030, and by nearly 90% by 2035. Crop farming volumes, such as soy, corn, and alfalfa, will fall by more than 50%.
- The current industrialized, animal-agriculture system will be replaced with a food-as-software model, where foods are engineered by scientists at a molecular level and uploaded to databases that can be accessed by food designers anywhere in the world.
- By 2035, about 60% of the land currently being used for livestock and feed production will be freed for other uses.
- The cost of modern food products will be half that of animal products and they will be superior in every functional attribute – more nutritious, tastier, and more convenient, with much greater variety.
- Net greenhouse gas emissions from the sector will fall by 45% by 2030. By 2035, lands previously used to produce animal foods in the US could become a major carbon sink.