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.