In collaboration with Bain and Company, the World Economic Forum published this month an in-depth report highlighting among several messages then impending need to transform today’s food systems (Food, Nature and Health Transitions – Repeatable Country Models, January 2023).
The report reminds us of the impact of the worldwide food supply in our daily lives, of our combined responsibility to feed all of us and of the importance of modifying systems to adapt to new realities. Consider, for instance, that the global food and agribusiness industry represents 35% of all jobs and 10% of global GDP (Transforming Food Systems with Farmers: A Pathway for the EU, April 2022). Every time we make an improvement in the food and agriculture industry we plant a seed for a better, more prosperous world with sufficient food to feed everyone, everywhere. The topic of Greenhouse Gas emissions is one of constant discussions in board rooms across the world, as part of net zero commitments as well as ESG goals company’s set for themselves. The search for GHG reduction solutions will require concerted efforts from all stakeholders, from producers to technology providers, from retailers to consumers. Food waste is a major contributor to GHG emissions. According to the UN, 17% of total food production is wasted, and 11% (or 64% of the 17%) is in households, 5% in food service and 2% in retail. Everyone is a stakeholder in this massive undertaking we call reducing food waste and GHG emissions. Consider that lost and wasted food represents 38% of total energy usage in the global food system (un.org)
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