Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Tuesday, October 3, 2023

The Need to GROW

 Source: https://grow.foodrevolution.org/





This is a story of CUTTING-EDGE

SOLUTIONS to climate change.

With the planet on the brink of ecological disaster, with chronic disease rates skyrocketing, many are wondering...

“What can I do?”

Start by watching The Need To GROW.

An environmental film that gives the world hope.

Change happens when people know the truth.

THE ENVIRONMENTAL FILM THE WORLD HAS BEEN WAITING FOR

“No human being on the planet should miss this film.”

— Society of Voice Arts and Sciences


“Perhaps the best film on sustainability I have ever seen.”

— Teddy Grouya, Founding Director - American Documentary Film Festival


“I loved this movie...it was one of those environmental movies that gave me hope.”

— Todd James, Global News


It will make you laugh, make you cry, give you chills, and inspire you to participate in the restoration of this beautiful Earth.

The Need To GROW takes you inside the hearts and innovations of three very different leaders.

An 8-year-old girl challenges the ethics of a global organization.


A renegade farmer struggles to keep his land as he revolutionizes resource-efficient agriculture.

A visionary inventor faces catastrophe in the midst of developing a game-changing technology.

Monday, May 25, 2020

Fragile vs. Resilient Food Systems

Source: Films for Action



"Covid is shining the spotlight on the fragility of the linear systems that we have come to rely on.

In many countries, particularly in the US, the food system has been thrown into chaos. The industrial food system is inherently fragile. One missing link in the chain means the entire process grinds to a halt.

There are alternatives. 70% of the world's food is produced by smallholders (5 acres or less) and distributed to their local communities. Where I live in Central Victoria, we have created a thriving food network similar to the food systems that existed worldwide before industrialisation changed the way we eat. In our world, if one element of the network fails, there are many more to pick up the slack. A network like this can respond to change. It can adapt. It has humans at its source, so a bad year for one small farm provides an opportunity for the community to help out. In a system of people and not corporations you will never see millions of litres of milk thrown away or abattoir workers being forced to work when they're sick. You will not see the overt disregard for animal rights and the destruction of planet, climate and indigenous lands. You will never see millions on tonnes of food rotting in the fields while supermarket prices rise.

Creating resilient food networks is an exciting space, and many local councils, farmers and groups are bringing about positive and lasting change in this field. Check out what's going on in your area, find and meet your farmers, and plant food everywhere." - Brenna Quinlan

Friday, June 7, 2019

Sustainable Diet and Sustainable Finance E-courses


Sustainable DietE-Course Registration
You have two homes: Earth and your body. Your daily food choices affect both of them! Learn how to lead a climate-friendly and sustainable lifestyle. Watch the video preview below and enroll today https://bit.ly/2VIlByb
Sustainable Diet E-course Video
 
Investments we make today will affect our world tomorrow!
What are the opportunities, challenges, and enabling conditions for countries to benefit
from growing sustainable investment opportunities? Find out more by taking our free e-
course on Sustainable Finance
 https://bit.ly/2JuBTaZ

Saturday, April 21, 2018

Food and Climate Change - A Systems Perspective - Online Interactive Guide

UNDERSTANDING FOOD AND CLIMATE CHANGE: A SYSTEMS PERSPECTIVE

Link: https://www.ecoliteracy.org/download/understanding-food-and-climate-change-interactive-guide

Exploring the links between food systems and our changing climate from a systems thinking perspective.
Understanding Food and Climate Change: A Systems Perspective
Understanding Food and Climate Change: A Systems Perspective explores the links between food systems and our changing climate with an emphasis on systems thinking. A systems approach helps to illuminate how seemingly disconnected phenomena are often dynamically linked and can be understood best when viewed in a larger context. This collection of essays contains an extensive bibliography that provides resources for further investigation.
Available as a free iBook for Mac and iPad users.

Get it on Ibooks


A web version is available for all computers and tablets:
Understanding Food and Climate Change: A Systems Perspective

WHAT'S INSIDE: A SAMPLE PAGE

Food and Climate Change Guide: Systems Perspective Page 

WHAT PEOPLE ARE SAYING

"Engaging. Smart. Comprehensive. Understanding Food and Climate Change is what our nation’s youth need to face the challenges of our changing planet."
Pam Koch, EdD, RD
Executive Director, Laurie M. Tisch Center for Food, Education & Policy, Teachers College, Columbia University

"The food and wellness movement and the movement to foster awareness and understanding of climate change are among the most powerful social movements in today’s global civil society. And yet, there is hardly any connection between the two, either conceptually or organizationally, even though a thorough understanding of the multiple links between agriculture and climate change seems critical for the survival and well-being of humanity. Understanding Food and Climate Change promotes such understanding in a lively, multicultural way. It will be an invaluable tool for food and climate educators and change advocates, and I highly recommend it."
Fritjof Capra, Ph.D.
Physicist, Systems Theorist, and Author

"I have spent the last year educating myself about the critical and complex connections between agriculture and climate change. How I wish I had started with this guide!
Whitney Cohen
Education Director, Life Lab and Lecturer, UC Santa Cruz

"Agriculture has a huge impact on the environment—greenhouse gases as well as pollution of air, water, and soil. The Center for Ecoliteracy’s Understanding Food and Climate Change is essential for finding out how this happens and what we can do about it."
Marion Nestle, PhD, MPH
Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, emerita, New York University

"Understanding Food and Climate Change is a much-needed resource for educators everywhere that brings the food system “home" in a lucid and informed publication. The food sector, which includes farming, silvopasture, agroforestry, grazing, food waste, and dietary choices—is one of the two largest contributors to global warming, the other being transport. As a solution, it has the potential to be the largest sector in terms of its contribution because it can not only reduce and stop emissions, but it can also bring carbon back home through regenerative land use practices. "
Paul Hawken
Editor of Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming

Wednesday, May 20, 2015

New toolkits to help students love food, hate waste

students in lecture hall
Food waste is a complex environmental, social and economic problem. In NSW alone, households are throwing away $2.5 billion worth of edible food each year and businesses in NSW send a staggering amount of food waste to landfill. In Sydney 300,000 tonnes of food waste is thrown away each year. Most of this food could have been sold and eaten.
The problem with food waste going to landfill is that when organic waste (including food waste) breaks down it results in the production of methane – a greenhouse gas 25 times more potent than carbon dioxide. Wasting food also wastes the energy, water and natural resources used to grow, package, transport and market that food.
Food waste is not only a big burden on the environment – the 300,000 tonnes of food waste disposed of at Sydney’s landfills in 2007–2008 cost business approximately $36 million in disposal fees alone.
ISF researchers have been involved with several projects for the Love Food Hate Waste program managed by the NSW Environment Protection Authority (EPA). These include theLove Food Hate Waste short film competition and last year’s Zero food waste masterclass and cook-off.
This month, researchers and lecturers from ISF and the UTS Business School have developed three teaching toolkits to introduce food sustainability into the higher education curriculum.
The teaching toolkits contain all that is required for the development of tutorials/workshops focusing on commercial responses to food waste, food waste as a household issue and global food waste.
“It’s about getting the idea of not wasting food front-and-centre for students,” says ISF senior researcher Jade Herriman.
The teaching toolkits contain: learning objectives; suggested lesson format; some quick statistics; reports; infographics; multimedia; responses to the issue; class discussion questions and interactive activities; assessment questions and other possible assessment tasks; and a suggested reading list for students.
The Business School began a process four years ago to integrate sustainability into every subject, rather than treating the subject as an optional extra so UTS Business School students focus on environmental and social dilemmas as an integral part of their studies. The Business School coordinates the  Learning & Teaching Sustainability website,www.sustainability.edu.au where these new toolkits are located.

Tuesday, April 1, 2014

A Call for Compassion for the Defenseless

By Leo Babauta
We don’t like to think that our way of living is wrong, that our beliefs are untrue, that we participate in cruelty or injustice.

We want to think of ourselves as good people.

I know because I reacted with anger and defensiveness the first time I heard criticisms of the sweatshop clothing I owned, of the consumerism I participated in, of the sexism and homophobic culture I’d grown up in. I know because I ridiculed vegetarians and vegans when I first heard about their ridiculous abstaining from meat and animal products.

And yet, we can be good people … and close our eyes to wrongdoing.

This is when those who see the wrongdoing have a duty: to speak up, and call for conscience, and call for change. And call for compassion.

Today I am calling for compassion for animals: defenseless, suffering, feeling animals.


Our Food System

I grew up in the modern world, with food brought to me already prepared, ready to eat. Microwave dinners, chicken nuggets, cans of chips, packs of beef jerky and candy: it was all the same to me. It was just Food.

I knew nothing of where that food came from. If I ever thought of animals, it was animals on peaceful farms, living happy lives. But mostly I just thought of the food, the delicious, nourishing, yummy food. It wasn’t living beings, just food.

Of course, if we really open our eyes, these are fellow sentient, feeling beings that we’re eating. And they’re not happy or peaceful: they’re suffering, in mass factories of hormone injections, daily beatings, lives of living hell, and murder.

We rightly feel compassion when humans are subjected to mass murder and genocide, under the Nazis and Pol Pot, of the Kurds, in Rwanda, and other incidences of horrible suffering and injustice. And yet, we participate in the mass torture and murder of other beings, simply for our pleasure.
And sure, I will concede that human and animal lives are not equal. But that doesn’t mean they are worthless or unworthy of our compassion. It doesn’t mean we can treat them like unfeeling objects.
Many people reading this love animals — you love dogs, or cats, or bunnies, or dolphins. You would never whip a dog. You would never slash the throat of your pets after giving them a thorough beating. You feel their suffering and believe them to be worthy of your compassion.

And yet, we ignore the extreme suffering of animals. Done for us. For our pleasure.


No Justification

I am convinced that there is no justification for the torture and murder of the animals we raise for our food.

I’d probably kill an animal in self-defense, or to save my children, or to save other human lives. But we’re not talking about the choice between killing humans or killing animals.

We’re talking about the choice between killing animals, and not killing them.

There is no justification for killing these animals. A few reasons commonly given in justification:
  • Health: Some people believe that eating meat/chicken/fish or dairy/eggs is necessary for health. This is demonstrably false: vegans are (on average) healthier than non-vegans. Sure, they might have to pay special attention to a few vitamins (B12, for example), but that’s actually really easy and not a worry. I have been vegetarian/vegan for years, and I am healthier than I’ve ever been, and regularly check out as extremely healthy on all tests. I’m only one case, but there’s a large body of scientific literature on the great health of vegans (with exceptions, of course — not everyone pays attention to their health, and some people follow crazy vegan diets like fruitarianism, etc.). But anyway, it’s entirely possible, and not very difficult, to be healthy on a vegan diet. It’s possible to be healthy on a non-vegan diet, but my point is that you can be healthy either way — so animal products aren’t required for health.
  • It’s natural. Many people use this as justification — it’s natural for us to kill animals, it’s in our nature. And while historically this was probably true, that early humans killed and ate animals, it certainly wasn’t to the extent that we kill and eat animals today. The way we raise meat and the rate at which we kill it is certainly not “natural”. And what people think our ancestors ate is generally wrong. And as I said above, today many people eat a vegan diet and are shown to be very healthy, so what is “natural” does not equal what is healthy.
  • The animals couldn’t live without our help. This is another argument I’ve heard — that if we stopped eating animals, they wouldn’t be able to survive without us. This is incredible to me, that we could use our making food animals helpless as justification for continuing to kill them, as if we’re killing them for their own good. By the way, this argument (that animals wouldn’t survive without our help) is the same argument that was used to justify slavery and continuing to oppress women.
  • Can’t give up meat. Lots of people think they can’t give up meat (or cheese, or whatever). This is also false. They obviously don’t want to give up meat, which is understandable, but it’s not true that you can’t give up meat. Lots of people have done it, happily, even when they thought they couldn’t. There are ex-vegans who got less healthy on a vegan diet, but that’s usually because they don’t understand how to ensure that they get enough B12 or iron or protein. Honestly, it’s not hard. The best source for this is Vegan Health.
  • Everyone else does it. Being in a society where everyone else participates in a system … you might feel it’s easier to go along with the system. And that’s definitely true. But easy shouldn’t justify a horrible system, should it? Should we go with everyone else if they’re killing innocent beings, just because it’s easier? Should we shut our eyes because it’s too unpleasant to hear about what happens to the animals we eat? Should we not do what’s right, just because our friends and family wouldn’t understand? I definitely live a life that’s at odds with my friends and family, and they often don’t understand. I still do it, because I believe it’s the compassionate thing to do. And I’m not better than you, just willing to listen to what’s happening.
  • Raise animals in ethical way. Other people want to be compassionate but still eat meat, so they buy grass-fed or free-range meat. Unfortunately, it’s a fairy tale. There is no such thing as happy meat. But in any case, eating compassionate meat is not a justification for it — you’re eating it because you enjoy eating it, not because you need to.
  • Eggs & dairy OK. Vegetarians often will eat eggs & dairy, because those don’t require killing animals to produce. But actually, they do require killing those animals. Most people don’t understand the suffering & killing that occurs in the egg & dairy industries. Read more here and here, to start with.
What it boils down to is this: the only reason to eat meat or other animal products is because you like it. For your pleasure. And to me, killing for pleasure is not justified.
This is not an indictment of you as a person. You’re a good person, as am I. It’s an indictment of the food system we grew up in.


A Call for Change

It’s possible to change the system.

We can try veganism. It’s not hard, it’s actually enjoyable once you get used to it, and it can be very healthy.

You can join me in feeling compassion for our fellow sentient beings. Don’t close your eyes. Don’t act out of defensiveness. Don’t participate in mass torture and murder.

Withdraw from the horrors of the current food system, advocate for a plant diet, push for change.
Now that you’re awake to the suffering of animals, you too have a duty to help others see what’s happening. Desperate situations call for those who are aware to speak up, or they are complicit in the deed.
Stand ye calm and resolute,
Like a forest close and mute,
With folded arms and looks which are
Weapons of unvanquished war.
And if then the tyrants dare,
Let them ride among you there,
Slash, and stab, and maim and hew,
What they like, that let them do.
With folded arms and steady eyes,
And little fear, and less surprise
Look upon them as they slay
Till their rage has died away
~Percy Bysshe Shelley

Source: http://zenhabits.net/vegan/

Wednesday, March 19, 2014

Full Planet, Empty Plates: The New Geopolitics of Food Scarcity

Full Planet, Empty Plates Slideshow Presentation from Earth Policy Institute

 

With food scarcity driven by falling water tables, eroding soils, and rising temperatures, control of arable land and water resources is moving to center stage in the global struggle for food security. “In this era of tightening world food supplies, the ability to grow food is fast becoming a new form of geopolitical leverage. Food is the new oil,” Lester R. Brown writes.

What will the geopolitics of food look like in a new era dominated by scarcity and food nationalism? Brown outlines the political implications of land acquisitions by grain-importing countries in Africa and elsewhere as well as the world’s shrinking buffers against poor harvests. With wisdom accumulated over decades of tracking agricultural issues, Brown exposes the increasingly volatile food situation the world is facing.

Table of Contents (Chapters available in PDF and html)

Free Download of Book (PDF)

Complete Data Sets
Full Planet Slideshow Presentations
Full Planet, Empty Plates Team
(People who have purchased five or more copies.)
International Publishers
Fact Sheet (PDF)
10 Things to Know About Food on World Food Day (PDF) (Persian)
Press Release

10 Things to Know About Food on World Food Day


October 16 is World Food Day. It offers the opportunity to strengthen national and international solidarity in the fight to end hunger, malnutrition, and poverty. With falling water tables, eroding soils, and rising temperatures making it difficult to feed growing populations, control of arable land and water resources is moving to center stage in the global struggle for food security. Here are some facts to consider:

1. There will be 219,000 people at the dinner table tonight who were not there last night—many of them with empty plates.
Ensuring adequate food supplies was once a rather simple matter, the sole responsibility of the ministry of agriculture. When governments wanted to accelerate growth in the grain harvest, they simply raised the support price paid to farmers. Now that is changing. Securing future food supplies has become incredibly complex. It may now depend more on policies in the ministry of health and family planning or of energy than in the ministry of agriculture itself.

2. Today, with incomes rising fast in emerging economies, there are at least 3 billion people moving up the food chain, consuming more grain-intensive livestock and poultry products.
Today, the growth in world grain consumption is concentrated in China. It is adding over 8 million people per year, but the big driver is the rising affluence of its nearly 1.4 billion people. As incomes go up, people tend to eat more meat. China’s meat consumption per person is still only half that of the United States, leaving a huge potential for future demand growth.

3. In India some 190 million people are being fed with grain produced by overpumping groundwater. For China, there are 130 million in the same boat.
Aquifer depletion now threatens harvests in the big three grain producers—China, India, and the United States—that together produce half of the world’s grain. The question is not whether water shortages will affect future harvests in these countries, but rather when they will do so.

4. In Nigeria, 27 percent of families experience foodless days. In India it is 24 percent, in Peru 14 percent.
The world is in transition from an era dominated by surpluses to one defined by scarcity. Not eating at all on some days is how the world’s poorest are coping with the doubling of world grain prices since 2006. But even as we face new constraints on future production, the world population is growing by 80 million people each year.

5. Water supply is now the principal constraint on efforts to expand world food production.
During the last half of the twentieth century, the world’s irrigated area expanded from some 250 million acres in 1950 to roughly 700 million in 2000. This near tripling of world irrigation within 50 years was historically unique. Since then the growth in irrigation has come to a near standstill, expanding only 10 percent between 2000 and 2010.

6. Nearly a third of the world’s cropland is losing topsoil faster than new soil is forming, reducing the land’s inherent fertility.
Future food production is also threatened by soil erosion. The thin layer of topsoil that covers the earth’s land surface was formed over long stretches of geological time as new soil formation exceeded the natural rate of erosion. Sometime within the last century, the situation was reversed as soil erosion began to exceed new soil formation. Now, nearly a third of the world’s cropland is losing topsoil faster than new soil is forming, reducing the land’s inherent fertility. Soil that was formed on a geological time scale is being lost on a human time scale. Peak soil is now history.

7. The generation of farmers now on the land is the first to face manmade climate change.
In addition to wells going dry and soils eroding, both at an unprecedented pace, the generation of farmers now on the land is the first to face manmade climate change. Agriculture as it exists today developed over 11,000 years of rather remarkable climate stability. It has evolved to maximize production within that climate system. Now, suddenly, the climate is changing. With each passing year, the agricultural system is more and more out of sync with the climate system.

8. At no time since agriculture began has the world faced such a predictably massive threat to food production as that posed by the melting mountain glaciers of Asia.
Mountain glaciers are melting in the Andes, the Rocky Mountains, the Alps, and elsewhere, but nowhere does melting threaten world food security more than in the glaciers of the Himalayas and on the Tibetan Plateau that feed the major rivers of India and China. Ice melt helps sustain these rivers during the dry season. In the Indus, Ganges, Yellow, and Yangtze river basins, where irrigated agriculture depends heavily on rivers, the loss of glacial-fed, dry-season flow will shrink harvests and could create potentially unmanageable food shortages.

9. After several decades of raising grain yields, farmers in the more agriculturally advanced countries have recently hit a glass ceiling, one imposed by the limits of photosynthesis itself.
In Japan, the longtime leader in raising cropland productivity, the rise in the yield of rice that began in the 1880s essentially came to a halt in 1996. Having maximized productivity, farmers ran into the inherent limits of photosynthesis and could no longer increase the amount they could harvest from a given plot. In China, rice yields are now just 4 percent below Japan’s. Unless China can raise its yields above those in Japan, which seems unlikely, it, too, is facing a plateauing of rice yields. Yields of wheat, the world’s other food staple, are also plateauing in the more agriculturally advanced countries. For example, France, Germany, and the United Kingdom—Europe’s leading wheat producers—had been raising wheat yields for several decades, but roughly a decade ago, all three hit plateaus. Corn yields in the United States, which accounts for nearly 40 percent of the world corn harvest, are starting to level off. Yields in some other corn-growing countries such as Argentina, France, and Italy also appear to be stagnating.

10. To state the obvious, we are in a situation both difficult and dangerous.
The world today desperately needs leadership on the food security issue to help the world understand both the enormity of the challenge we face and the extraordinary scope of a response, one that, among other things, requires a total restructuring of the energy economy. The scale of this economic restructuring is matched only by the urgency of doing so. Political leaders talk about cutting carbon emissions 80 percent by 2050, but if we stay on the current trajectory the game will be over long before then. If we want to stabilize climate, we need to cut carbon emissions far more rapidly. President Obama needs to understand both the gravity and urgency of the tightening food situation and the consequences of leaving it unattended. We are not looking at 2030 or 2050. We are looking at an abrupt disruption in the world food supply that could be just one poor harvest away.

What makes Lester Brown an expert on the global food situation? Check out his new memoir Breaking New Ground: A Personal History to find out. To learn more about global food security see Full Planet, Empty Plates: The New Geopolitics of Food Scarcity (W.W. Norton, 2012) by Lester R. Brown.

Monday, January 13, 2014

EcoMind

--by Center for Ecoliteracy, syndicated from ecoliteracy.org, Jan 13, 2014

Frances Moore Lappe and Fritjof Capra in Conversation

Center for Ecoliteracy

”If the nature of life is that we're all connected and that change is continuous, then we are all co-creators.” ~ Frances Moore Lappe

Link to EcoMind workshop:
http://smallplanet.org/resources/developing-your-ecomind-workshop-materials

“EcoMind Workshop/Seminar is designed to engage participants in Frances Moore Lappé's core idea of “changing the way we think to create the world we want.” To help us examine our core assumptions about community, democracy, hope, fear and courage in the context of today’s global challenges, as well as within ourselves and our communities, the workshop uses a range of media tools and participatory activities.

All of us at the Small Planet Institute are delighted by your interest in piloting our newest EcoMind project, and in sharing EcoMind’s powerful messages with those within your sphere of influence.

Developing Your EcoMind How-To Guide

EcoMind Workshop/Seminar Materials Download Page

Enjoy! Please contact us with any comments or questions, or to share your experiences with the EcoMind Workshop.

Sincerely,”

Frances Moore Lappé & the Small Planet Team

FRITJOF CAPRA: In your latest book, EcoMind, you pose the question, "Is there a way of perceiving the environmental challenge that is at once hardheaded, evidence based, and invigorating?" And then you write, "I believe it is possible that we can turn today's breakdown into a planetary breakthrough on one condition. We can do it if we can break free of a set of dominant but misleading ideas that are taking us down." When did it occur to you that we could have an invigorating approach to solving environmental problems?

FRANCES MOORE LAPPÉ: It was a totally unplanned book, and it has changed my life. It started when I walked out of a conference in Washington, D.C. in 2008. I had just heard the most knowledgeable environmental leaders and the most amazing speeches over several days, but I noticed that, as the hours went by, the crowds were shrinking in these brilliant lectures. I walked out, and I felt deflated, like the proverbial ton of bricks had just hit me.

As I went home to Boston, I said, "Wait a minute. This can't work." I was reacting to the framing of the messages. They seemed still locked in the mechanical, quantitative frame, and thus not really reflecting ecological truths, which for me means focusing on the quality of relationships. It occurred to me that a lot of today's dominant messages — some that are part of the environmental movement and others that seem to just float through our culture — are creating obstacles and standing in the way. So I asked whether we could break through to more of an ecological way of seeing and feeling.

FC: Do you remember the first example that came to your mind?

FML: One message has to do with the fundamental notion, which you hear everywhere, that "We've hit the limits of the finite Earth." Gradually I realized that this is a mechanical metaphor — it's quantitative, not ecological.

This message confirms the dominant belief system characterized by the premise that there's not enough of anything: not enough goods, not enough goodness — meaning that there are not enough material things, nor enough good qualities of human character.

I love to quote the dear, now deceased, Hermann Scheer, the great German environmental leader, who reminded people that the sun provides us 15,000 times the daily dose of energy compared to what we're currently using in fossil fuel. Hit the limits of the Earth? No. Of human violation of nature’s rules? Yes!

FC: That really relates to your early work about food. You said then that it's not the quantity of food that's not enough, but it's the distribution and unbalance of power and so on.

FML: The premise of scarcity creates a culture driven by fear. That puts us in a perpetual state of feeling we're in competition over crumbs — creating a spiral that intensifies, as everyone feels that they have to get theirs before it all runs out. The message of "hitting the limits" is especially scary for people who are just at the edge of survival themselves, which is the case for most people on Earth.

I'm very sensitive to messages that make people feel more fearful. That's one reason why I love the Center for Ecoliteracy and the work you do. You know that beauty opens people up and reduces fear and that people learn to trust themselves through working with the Earth itself and exploratory learning.

I also don't like saying that growth is the problem, because for most people, growth is really positive. You love it when your grandchildren grow, your love grows, your flowers grow. We should not bless what we're doing now with the term "growth." We should call it what it is, an economy of waste and destruction.

So the reframe I'm asking all to consider, which you're living at the Center for Ecoliteracy, is a shift from assuming that the problem is that we've hit the limits to recognizing this: the global crisis is that our human-made systems are perversely misaligned, both with human nature and the wider nature. The challenge is not, "How do we pull back?" but, "How do we remake our human-made systems to  align positively with what we know creates sustainable and resilient communities?"

FC: In the book, you say that there are three S's: scarcity, separateness, and stasis. Can you talk about them?

FML: My fundamental realization when I wrote Diet for a Small Planet at age twenty-six — though I didn't have the language then — was that we create the world according to the mental maps we hold. We hear the cliché "Seeing is believing," but we should realize that "Believing is seeing." I'll quote Albert Einstein: "It is theory which decides what we can observe."

So today we see through a lens of scarcity. We see lack everywhere, including with food. We see it with love. We see it with energy. We see it with, you name it, parking places —all things, but also we see a scarcity of the qualities we need, including basic goodness.

Stasis is the idea that things are relatively fixed, and even human nature is fixed: "We are what we are. We don't have the capacity to change."

And finally there is the premise that we are all separate, from one another and from all earthly creatures.

Those are the three “S’s” of the scarcity mind that blocks us from solutions right in front of our noses.

FC: How does the EcoMind overcome these pitfalls?

FML: EcoMind focuses on the three C's, the opposite of the S's. Instead of separateness, there's connectedness. Instead of stasis, reality is continuous change, and instead of scarcity is co-creation. If the nature of life is that we're all connected and that change is continuous, then we are all co-creators.

As I was saying in the car driving over, it dawned on me that from this perspective, "If we're all connected, then we're all implicated." So we can stop pointing fingers. And the good news is, with this worldview, we see that we all have power, and that's changed my whole concept of how I can change myself.

It reminds me of the motto of the organization my daughter and I founded, the Small Planet Institute. These are the words you'll see on our website, capturing what we learned traveling the world together and meeting people facing the greatest obstacles: "Hope is not what we find in evidence; it's what we become in action." Really, it should say, "Hope is what we become in action together in community."

FC: That brings to mind something you said in a lecture, maybe 30 years or so ago, which I still remember: "If I have relationships to many people rather than competitively to only a few, that enriches me, and because I am enriched, it also enriches all my relationships."

Over the last five years or so, I've thought a lot about networks, because I wrote a textbook about the systems view of life, which is all about networks. And then I came to think about what is power in the social network.

I arrived at the idea that there are two kinds of power. There's power as domination over others, and for that, the ideal structure is the hierarchy, as we know from the military, the Catholic Church, and other hierarchies. But power in a network empowers others through connecting them.

At the same time, while we are writing our books and having these inspiring conversations, there are massive forces like Monsanto and the oil companies and the pharmaceutical industry and all these corporate powers who own the media and the politicians and get their tax breaks and their subsidies and everything, and totally distort the playing field.

How do we deal with them? How do we turn this reality into an invigorating approach? When I get depressed, that's what I get depressed about.

FML: Me, too. I think it starts with the ecological worldview in which we grasp that we humans, too, are products of the contexts that we create together.

History and lab experiments and personal experience show us that human beings do not do well under three conditions: when power is concentrated, when there is no transparency, and when blaming is the cultural norm.

So, one of the most important messages of EcoMind to me is to think of ourselves as a social ecology in which we can identify the characteristics that bring out the worse or the best in us. For the best, I would start with three conditions: the continual dispersion of power, transparency in human relationships, and society's cultivating mutual accountability instead of blame, blame, blame.

I think that “growing up as a species” means that we must step up and say, "True democracy is possible. Democracy is not just elections and a market economy, because we can have both and still have power that's so concentrated that it will bring out the very worst in human beings, including greed and callousness."

Right now we are experiencing the scarcity of a vision of democracy that works. That's one scarcity that I believe truly exists. And yet we know there are societies that do much better than ours. I was just in Germany, where they don't allow political advertising. Can you imagine? Their campaign seasons are just a fraction of ours in length, and most of the election costs are covered publicly or with small donations rather than corporate funded. So Germany is able to pass laws encouraging citizens to invest in green energy and to become the world's leader in solar energy by 2020, even though Germany is a small, cloudy country.

FC: You talk about "living democracy." What do you mean by that?

FML: I mean both meanings of "living": that it's a daily practice, and that it's a living organism, ever evolving. I love to quote the first African American federal judge, who said, "Democracy is not being. It is becoming. It is easily lost, but never finally won. Its essence is eternal struggle." I used to always drop that last line, thinking it would scare people, but now I'm thinking, "Okay, we know it's a struggle. So let's make it a good struggle."

A living democracy to me starts with what we teach our children at the earliest age about their relationships to nature and understanding what makes our social ecology work: How do we accept differences in our peers? How do we learn to create inclusive groups instead of bullying and "othering"? We know now that human beings are soft-wired to see others unlike themselves as threatening. But we also now know the kind of teaching and coaching that takes us beyond that reaction.

Many of the best schools today are enabling children to be real decision makers and doers. Once you have children with that experience of knowing they have a voice, you cannot put that genie back in the bottle. Are they then going to just turn over their fates to the president or the political party? No, of course not. They're going to ask, why can’t we solve our problems? What can I do? They are going to be engaged.


The Center for Ecoliteracy supports and advances education for sustainable living. You can follow its work at www.twitter.com/ecoliteracy

Source: http://www.dailygood.org/story/610/hope-is-what-we-become-in-action-center-for-ecoliteracy/

Monday, September 30, 2013

A World of Waste: Hunger, Carbon, and Consumption

By Suzanne York 6degreesofpopulation.org

If you want to have an impact on reducing carbon emissions and the effects of climate change, look no further than your kitchen.

According to the Food and Agriculture Organization (FAO), every year the world wastes a third of all food for human consumption – nearly 1.3 billion tons – equal to 3.3 billion tons of carbon dioxide.  To put it another way, if food waste were a country, it would account for more carbon emissions than any country except China and the United States.


Image credit: UN Environment Programme

It comes down to overconsumption and inefficiency.  In “The Food Wastage Footprint,” the FAO states that in the industrialized world, unsurprisingly, most waste is the result of consumers buying too much and throwing out what they don’t eat or want.  In developing countries, it is primarily the result of inefficient farming and lack of proper storage facilities.

It is estimated that the cost of all that wasted food is $750 billion a year.

José Graziano da Silva, Director-General of the FAO, said, “We simply cannot allow one-third of all the food we produce to go to waste or be lost because of inappropriate practices, when 870 million people go hungry every day.”

Poverty, population growth, and rising consumption are all parts of food insecurity. The report’s authors note the following:

Food security is a major concern in large parts of the developing world. Food production must clearly increase significantly to meet the future demands of an increasing and more affluent world population. … In a world with limited natural resources (land, water, energy, fertilizer), and where cost-effective solutions are to be found to produce enough safe and nutritious food for all, reducing food losses should not be a forgotten priority.

One of the report’s key findings is that food that is produced but not eaten each year uses up a volume of water equivalent to the annual flow of Russia’s Volga River.

The FAO addressed some of what it calls world food wastage “hot-spots”:

  • Wastage of cereals in Asia is a significant problem, with major impacts on carbon emissions and water and land use. Rice’s profile is particularly noticeable, given its high methane emissions combined with a large level of wastage.
  • While meat wastage volumes in all world regions is comparatively low, the meat sector generates a substantial impact on the environment in terms of land occupation and carbon footprint, especially in high-income countries and Latin America, which in combination account for 80 percent of all meat wastage.

In industrialized countries, food waste can be reduced by raising awareness among food industries, retailers, and consumers. One example of a successful voluntary initiative is Denmark’s Stop Wasting Food. This project “provides guidance to consumers on how to avoid wasting food by shopping according to daily needs of households, and promotes better household planning and shopping patterns in order to encourage a movement away from impulsive to rational food shopping and consumption patterns.”

The FAO also released a toolkit called “Reducing the Food Wastage Footprint,” which includes numerous ways to stop wasting so much food.

Sometimes it is the small and unglamorous efforts people can take that will make a difference. Just like choosing to go with a meatless diet one or two days a week can reduce carbon footprints, so can simply eating smaller portions, at least in wealthier nations.

It seems our parents and/or grandparents were right when many said: “be sure to clean off your plate, as there are starving people in [insert developing country].” Only this time, the fate of the planet hangs in the balance if we don’t clean our dinner plates, or put less on the plate.

You can also read and comment on the article on the Wiser.org collaborative network for sustainability!

Suzanne York is a senior writer with the Institute for Population Studies. Connect with her on Wiser.org!

Sunday, September 15, 2013

The Scarecrow

"Fiona Apple covered “Pure Imagination” for a Chipotle ad campaign criticizing factory farming. The video features a scarecrow witnessing the horrors of factory farming and animals undergoing hormone therapy, and in the end he starts his own business selling sustainable vegetarian food." ~ Carl Williott 


Friday, August 9, 2013

Sustainable Agriculture Curriculum


Source: http://thefoodproject.org/sustainable-agriculture-curriculum
Back to Toolbox || Books & Manuals || Activities

Learning to Plant Seeds
Learning to Plant SeedsDuring our summer programs, we use a series of workshops to introduce youth participants and their youth leaders to the principles of sustainable agriculture and the food system. Here is the eight-part series that we have developed through the years.

Workshop 1: Introduction to Sustainable Agriculture and Food Systems (click here for PDF)
Introduction to sustainable agriculture principles and how they are used on the farm

Workshop 2: Soil Sleuths (click here for PDF)
Introduction to soil function, components, and its impact on sustainable farming

Workshop 3: Compost Happens (click here for PDF)
Compost 101: the importance, and how to create it

Workshop 4: Wayward Weeds (this curriculum is itself wayward, i.e. missing)
Introduction to weeds and weed management

Workshop 5: Insects-ploration (click here for PDF)
Introduction to insects and their role in agriculture

Workshop 6: Trace The French Fry (click here for PDF)
Discussion of two types of food systems: global/industrial and local/sustainable

Workshops 7-8: Food Systems Debate (click here for PDF)
Debate and discussion of the merits of different types of food systems

 
Manuals

The Food Project's manual series captures the nuts and bolts of each of our acclaimed programs. Written for our staff but accessible to other organizations, these guides address the fundamental principles, structures, and philosophies vital to the success of any youth-based program. Each manual describes in detail all of the steps necessary to implement and manage a specific area of The Food Project. This series is meant to assist those who want to do similar work in their own community.

Summer Youth Program Manuals, Volumes I, II, and III ($22.95 each / free downloads)


The Food Project’s Summer Youth Program employs over 100 youth from greater Boston and the North Shore of eastern Massachusetts to work on the land, grow organic produce, serve the community, and grow together. Behind the scenes, this program is complex to run and execute. These three manuals will provide readers with an entire picture of how to recruit young people, how to train them, how to set up the program, and how to run it once the summer begins. The three volumes together form a complete guidebook for running a successful and dynamic summer youth program.

Volume I:  Recruitment  Download (PDF)

Volume II:  Set-Up  Download (PDF)

Volume III:  Implementation Download (PDF)

Academic Year Program Manual (free download)


Annually, this program employs young people who have completed our Summer Youth Program to work on community-based projects during the school year. Members of the D.I.R.T. Crew (Dynamic, Intelligent, Responsible Teenagers) dedicate Saturdays and after-school hours to lead over 1700 volunteers on our rural and urban farm sites, work in shelters, and attend conferences to speak about their experience working for The Food Project. This manual discusses every aspect of this program and is a great resource for those looking for ways to engage young people throughout the year.

Download (PDF)

Rural Agriculture Manual (free download)


The Food Project manages a over 40 acres of farmland in eastern Massachusetts and distributes over 250,000 pounds of produce annually. This manual explains how to run a sustainable production farm while integrating thousands of youth and volunteers throughout the season. You will learn how to set up a farm to accommodate, celebrate, and utilize the labor of people who are walking onto a farm for the first time and will be forever changed by their experience. Included in this manual are tools for crop planning, labor management, and produce distribution, as well as tips for an abundant harvest.

Download (PDF)

Urban Agriculture Manual (free download)


The Food Project grows produce on urban farms in Boston and Lynn, Mass.  This manual details how we created healthy soil, how we intersect with the community, how to work with the young people involved in The Food Project’s programs, and how to plan urban food lots. This manual specifically addresses the trials and successes of agriculture in an urban arena.

Download (PDF)

Farmers’ Market Manual (free download)


The Food Project runs farmers’ markets Boston, Lynn, and Beverly, Mass. These markets bring local, fresh produce to customers who do not have easy access to this type of food. Our manual discusses setting up the market, selecting produce, training workers and young people, marketing, and keeping business records.

Download (PDF)

Volunteer Manual (free download)


This manual is a thorough introduction to The Food Project’s Serve and Grow farm work volunteer program. The Food Project depends on over 3,000 youth and adults to assist us in growing food, keeping our city food lots beautiful, and reclaiming urban land. This manual outlines recruitment, scheduling, and designing programs for volunteers.

Download (PDF)

http://thefoodproject.org/books-manuals

Tuesday, June 18, 2013

10 Ways to Cut Global Food Loss and Waste

This post is the third installment of WRI’s blog series, “Creating a Sustainable Food Future.” The series explores strategies to sustainably feed 9 billion people by 2050. All pieces are based on research being conducted for the 2013-2014 World Resources Report.

An amazing 24 percent of all food calories produced today go uneaten. Reducing this loss and waste is a critical step toward generating enough food for a population set to reach more than 9 billion by 2050.

Fortunately, there are low-cost methods that can begin saving food immediately in both the developing and the developed world. WRI’s new working paper, Reducing Food Loss and Waste, identifies a number of these strategies. Some methods cut loss “close to the farm,” while others reduce waste “close to the fork.”

Reducing Food Loss Close to the Farm
Improved storage methods

Simple, low-cost storage methods can drastically cut food loss, especially for small-scale farmers in the developing world, who frequently lose food to factors like pests, spoilage, and transportation damage. For example, a system developed by researchers at Purdue University in which grain is stored in three interlocking plastic bags locks out pests and keeps grain fresh for months. The Food and Agriculture Organization has built more than 45,000 small, metal storage silos—just big enough for use by a single farmer—in 16 different countries. These silos have cut food loss during the storage phase to almost zero. Even using a plastic crate instead of a plastic sack during transport can cut loss dramatically by preventing bruising and squashing.

Redistribute food

Some perfectly good food just never gets eaten. It might be because a farmer can’t afford to harvest an entire field, or because a grocer has ordered too much of an item and can’t sell it all. One way to reduce this type of food loss and waste is to simply redistribute food by giving it to food banks and similar outreach groups. An Australian organization called SecondBite, for example, redirected to community food banks 3,000 metric tons worth of food in 2012 that would otherwise have been thrown away.

Reducing Food Waste Close to the Fork
Better food date labels

Confusion around “use-by,” “sell-by,” “best-before,” and other date labels can lead people to throw out food that is still perfectly good to eat. For example, one survey conducted by the Waste and Resources Action Programme (WRAP) in the United Kingdom found that one-fifth of food thrown out by households was incorrectly perceived as being out of date due to confusing labels.

Retailers can alleviate confusion by removing certain date labels, such as “sell-by” dates in the United States, which only convey information to the retailer. Tesco, for example, has piloted a program in which “display until” dates are removed from packages, leaving only a “use by” date. The grocer found that this change has been well-received by customers and also leads to less waste at the store level.

Reduce portion sizes

Huge portion sizes at restaurants and buffets can lead to large amounts of food waste, as people are unable to finish the meals they order. Restaurants can reduce this type of waste—and their own operating costs—by offering smaller sizes of menu items.

There are also some more creative ways to cut this type of waste. For example, Michigan’s Grand Valley State University introduced a tray-less system in its cafeterias. Because students could no longer load up trays with food, the University found that over the course of a year, each student was wasting about 56 pounds of food fewer than the year before, or about 28,000 fewer pounds overall.

Launch consumer awareness campaigns

Consumer awareness campaigns reveal how much food people actually waste and provide simple solutions for cutting down on that waste. Grocers can play a part in these initiatives. For example, stores run by The Co-operative Group in the UK print storage tips for fruits and vegetables directly on their plastic produce bags. Initiatives such as cooking classes and information displays sponsored by local governments and community groups can also provide consumers with information that helps reduce waste.

5 Cross-cutting Ways to Prevent Food Loss and Waste

Although these initiatives can all help reduce food loss and waste immediately and cost-effectively, the global community will also need to take some bigger, cross-cutting steps to tackle this issue. WRI’s new working paper identifies five key recommendations:

  1. Develop a food loss and waste measurement protocol: What gets measured gets managed. A global “food loss and waste protocol” could provide companies and countries with a standardized way to measure and monitor food loss and waste.

  2. Set food loss and waste reduction targets: Setting time-bound targets inspires action by raising awareness, focusing attention, and mobilizing resources. Targets at the global, national, sub-national, and business levels will help spur action on reducing food loss and waste. For example, the European Union has announced a target of reducing food loss and waste by 50 percent by 2050.

  3. Increase investment in reducing post-harvest losses in developing countries: A great deal of food loss in developing countries happens “close to the farm,” but only about 5 percent of agricultural research funding goes toward minimizing post-harvest losses. Doubling this amount of funding would be a huge step in the right direction.

  4. Create entities devoted to reducing food waste in developed countries: WRAP is a good model of this sort of entity. The organization is independent of the national government, but works closely with business and governments on waste reduction. For example, it works with manufacturers to minimize waste during factory processes, convenes voluntary agreements with grocery retailers to reduce in-store waste, and conducts consumer awareness campaigns to educate the public about household food waste.

  5. Accelerate and support collaborative initiatives to reduce food loss and waste: International initiatives such as SAVE FOOD and Think.Eat.Save bring together a wide range of actors like private businesses, governments, and intergovernmental organizations to tackle food loss and waste. These initiatives provide a space for inspiring action, effective collaboration, and sharing of best practices.

A War on Food Waste and Loss

By 2050, the world will need about 60 percent more calories per year in order to feed 9 billion people. Cutting current food loss and waste levels in half would shrink the size of this food gap by 22 percent.

The world faced an analogous situation in the 1970s with the energy crisis. In the face of record oil prices and growing demand, several industrialized nations essentially declared war on energy wastefulness, significantly improving their energy efficiency. A “war on waste” has yet to be waged when it comes to food. Given that food prices have hit historic highs and global demand continues to rise, now is the time to start slashing food waste and loss.

  • Installment 2: Reducing Food Loss and Waste

    About 24 percent of all calories currently produced for human consumption are lost or wasted. This paper examines the implications of this amount of loss and waste, profiles a number of approaches for reducing it, and puts forth five recommendations for how to move forward on this issue.

    Download the report PDF, 1.1MB

     

Wednesday, June 5, 2013

Celebrating World Environment Day with a Focus on Food


by Jane Lee

June 5th is World Environment Day! Tell us about one thing you would do to make our planet a better place. For inspiration, read below to find out what the UN is focusing on in 2013…

In 1972, the UN organized the first World Environment Day with the purpose of encouraging individuals all over the world to take action on behalf of our environment. This year, the UN Environment Programme has chosen to spotlight the theme “Think.Eat.Save.”

A focus on food couldn’t be timelier. As global debates about climate change, population growth, biodiversity loss, and natural resource depletion intensify, it’s important to think about how the basic human act of eating affects all of these vital issues.

Fresh vegetables

Photo credit: Lars P.

According to the UN Food and Agriculture Organization (FAO), one third of global food production is either wasted or lost. 30 percent of the world’s energy goes toward food production and distribution, but of that 30 percent, up to 40 percent is wasted when food is thrown away or goes uneaten. These are alarming numbers, especially given the fact that 925 million people across the world go hungry.

Wasted food isn’t the only problem. Inefficiencies in production and distribution methods cause even further losses of natural resources and energy. For instance, meat and dairy products are some of the most resource-intensive and environmentally harmful foods to produce. The meat industry requires vast quantities of water, land, feed, and labor while at the same time it is responsible for an estimated 18 to has much as 51 percent of the world’s greenhouse gas emissions. Crops grown in industrial-scale monocultures require large amounts of fossil fuel-based fertilizers, pesticides, and herbicides. And produce that is shipped from halfway around the world or processed foods that are double-wrapped in plastic packaging are just two examples of how energy and resources are expended even after a crop has been harvested.

Beef Cattle Factory FarmPhoto credit: Socially Responsible Agricultural Project

Liquid fertilizer applicationPhoto credit: eutrophication&hypoxia

But despite the fact that food waste and the environmental costs of food production continue to pose serious problems, the good news is that there are numerous ways for individuals and communities to make an impact for the better. People all over the world are working tirelessly to transform our food system into one that is sustainable and nourishing for everyone along the food chain. Whether through political activism, community organizing, research, education, or simply changing your own day-to-day habits, there are countless ways to make a difference. Here are just a few of the many ways you can reduce waste and your environmental footprint when you eat:

    • Learn more about the global food supply chain. Check out these resources on Wiser.org!
    • Buy only what you need. Come up with a list before heading to the market to save time and money as well as prevent unnecessary food waste.
    • At meals, eat multiple servings of small portions instead loading your plate with food all at once.
    • Composting is a great way give new purpose to food scraps and food waste. Find out if your local community has a composting program, or try making compost on your own!
    • Buy food that is seasonal and locally produced. It’s fresher and took less energy to get to your kitchen.
    • Choose foods lower down on the production chain. Cut down on meat and dairy as well as processed foods!
    • Plant seeds. Whether you cultivate a small window box or your entire yard, it’s empowering and eye-opening to grow your own food!

To learn more about global food issues, check out the Permaculture Supporter and Sustainable Farmers and Gardeners groups on Wiser.org!


Source: http://blog.wiser.org/celebrating-world-environment-day-with-a-focus-on-food/

Tuesday, June 4, 2013

Creating a Sustainable Food Future, Installment 1: The Great Balancing Act

How can the world adequately feed more than 9 billion people by 2050 in a manner that advances economic development and reduces pressure on the environment? This is one of the paramount questions the world faces over the next four decades. “The Great Balancing Act” seeks to start answering this question by exploring the scope of the challenge and proposing a menu of potential solutions. This working paper is the first in a series that forms the foundation of the “World Resources Report 2013-14: Creating a Sustainable Food Future.”

WRI working papers contain preliminary research, analysis, findings, and recommendations. They are circulated to stimulate timely discussion and critical feedback and to influence ongoing debate on emerging issues. Most working papers are eventually published in another form and their content may be revised.

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Licensed under Creative Commons (more info).

Summary

How can the world feed more than 9 billion people by 2050 in a manner that advances economic development and reduces pressure on the environment? This is one of the paramount questions the world faces over the next four decades.

Answering it requires a “great balancing act” of three needs—each of which must be met simultaneously.

  • First, the world needs to close the gap between the amount of food available today and the amount required in 2050. According to new WRI analysis, we’ll need about 60 percent more food calories in 2050 than in 2006 if global demand continues on its current trajectory. This gap is in part a function of increasing population and wealth. The United Nations projects that the global population will likely grow from 7 billion in 2012 to 9.3 billion by 2050. At least 3 billion more people are likely to enter the global middle class by 2030, and they will almost certainly demand more resource-intensive foods like meat and vegetable oils. At the same time, approximately 870 million of the world’s poorest people remain undernourished even today.

  • Second, the world needs agriculture to contribute to inclusive economic and social development. Agriculture employs more than 2 billion people around the world—more than 28 percent of the global population. And according to the World Bank, growth in the agricultural sector can reduce poverty more effectively than growth arising from other economic sectors. We need a strong agricultural sector if the world is to develop in a way that reduces poverty, alleviates hunger, generates revenue and jobs, and benefits women.

  • Third, the world needs to reduce agriculture’s impact on the environment. For instance, agriculture was responsible for approximately 24 percent of global greenhouse gas emissions in 2010 and therefore contributes to climate change. Agriculture is the dominant driver of tropical deforestation. Furthermore, agriculture accounts for about 70 percent of all the freshwater withdrawn from rivers, lakes, and aquifers.

There is no silver bullet to accomplishing the great balancing act. But there are potential solutions. When combined effectively, these solutions could close the food gap, contribute to global development, and reduce food’s environmental impact.

In The Great Balancing Act, we propose a “menu” of these potential solutions. Some menu items reduce projected growth in consumption, such as decreasing food loss and waste. Other menu items increase food production, such as restoring degraded lands back into agricultural productivity. No item on the menu can achieve a sustainable food future by itself, and the relevance of items will vary between countries and food chains. But the combination of solutions should help feed the world while contributing to poverty reduction, gender equity, ecosystem conservation, greenhouse gas emission reductions, and sustainable freshwater management.

The Great Balancing Act is the first in a series of working papers that we’ll roll out over the course of a year. Each subsequent paper will take a detailed look at a potential solution that could help achieve a sustainable food future. These installments will set the foundation for and culminate in the World Resources Report 2013-2014: Creating a Sustainable Food Future. To learn more about the series and sign up to receive updates, visit the World Resources Report website.

http://www.wri.org/publication/the-great-balancing-act