Published: January 16, 2019

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
Prof Walter Willett, Prof Johan Rockström, Brent Loken, Marco Springmann, Prof Tim Lang, Sonja Vermeulen, et al. Show all authors

The recent EAT-Lancet review of the global food system has been widely welcomed. By connecting, for the first time, scientific targets for both global healthy diets and sustainable food production, the report outlines what a sustainable and healthy food system for 10 billion people, all within planetary boundaries, by the middle of the century, could look like.

Aligning such a complex system, driven by multiple interests from across the sectors, with both the UN Sustainable Development Goals and the Paris climate agreement, is a big task. Meeting such goals will require unprecedented collaboration and true transformation of an ill-equipped system.

The global agricultural sector occupies 40% of land, and the food system is responsible for up to 30% of global greenhouse gas emissions and 70% of freshwater withdrawals. Making things tougher is the ongoing, and very immediate, problems caused by climate change and the uncertainty it brings for farmers in many corners of the globe.

Background:

The EAT-Lancet Commission on Food, Planet, Health brings together more than 30 world-leading scientists from across the globe to reach a scientific consensus that defines a healthy and sustainable diet.

  • The Commission is delivering the first full scientific review of what constitutes a healthy diet from a sustainable food system, and which actions can support and speed up food system transformation.
  • To access the EAT–Lancet Commission Hub page at The Lancet, click here.
  • For the full report Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems (Walter Willett et al.), click here.
  • Learn how the EAT-Lancet Commission was funded here.

This post was originally published at PAEPARD by François Stepman. It has been republished here with permission.

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