The world urgently needs to change the way it produces (and consumes) food. Our current agricultural practices are major contributors to climate change, land degradation, and resource depletion. In fact, the global food system is responsible for a staggering one-third of all global emissions,[1][2][3] with animal-based foods accounting for up to 20% of human-made greenhouse gases.[4][5]
Even if we eliminated fossil fuels today, ignoring the food system would make it impossible to keep global warming below 1.5°C.[6]
Change needs to happen from the top down – with support from policymakers and policies that can empower and enable food industry stakeholders to build a more sustainable food system.
On September 4th, President of the European Commission Ursula von der Leyen received the Strategic Dialogue’s final report on the Future of EU Agriculture. After nine months of work, this report provides a shared vision for transforming Europe’s farming and food systems. It offers comprehensive recommendations to build more resilient, sustainable, and competitive agri-food systems while addressing the deep-rooted imbalances across the sector.
The dialogue’s report offers more than just policy recommendations; it presents a blueprint for revolutionising the food system in a way that aligns with both climate goals and societal needs. Key focus areas include reducing the environmental footprint of agriculture, supporting sustainable farming practices, and boosting innovation in the plant-based and alternative protein sectors. These shifts are critical for achieving climate targets and for ensuring food security in an increasingly resource-constrained world.
Why does this matter?
If you’re an organisation working in the plant-based sector, an interested individual, or part of the alternative protein industry, this report is relevant for you. Several of its recommendations will likely shape future policy and impact your work. Staying ahead of these changes is crucial for positioning your organisation for success.
How can you prepare?
In the latest New Food Hub article, ProVeg International has distilled the most important takeaways from the report. ProVeg has also provided actionable insights drawn from the dialogue’s report – so that you can get involved in the future of food.
Those who are proactive and adaptive will have the opportunity to lead the way in shaping a more sustainable future. Staying informed on upcoming policy shifts, engaging with stakeholders, and advocating for the integration of sustainable practices will be essential for staying competitive in this evolving landscape.
What can you do today?
Start by reading ProVeg International’s summary of the report to gain a deeper understanding of the recommendations and their potential impact. From there, explore ways to actively contribute to the ongoing conversation around sustainable food systems. This could mean collaborating with policymakers, participating in dialogues, or innovating new solutions within your organisation that align with the vision of a sustainable future.
The bottom line: The future of food is rapidly evolving, and the choices we make today will define our collective tomorrow. By staying informed and involved, you can play a crucial role in driving the shift toward a healthier, more sustainable food system.
For more details and actionable steps, check out ProVeg International’s latest article on the New Food Hub, or contact their experts at [email protected].
[1] Crippa, M., E. Solazzo, D. Guizzardi, et al. (2021): Food systems are responsible for a third of global anthropogenic GHG emissions. Nature Food 2(3), 198–209.
[2] Xu, X., P. Sharma, et al. (2021): Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods. Nature Food 2(9), 724–732.
[3] Babiker, M., G. Berndes, K. Blok et al. (2022): Cross-sectoral perspectives. In IPCC, 2022: Climate Change 2022: Mitigation of Climate Change. Contribution of Working Group III to the Sixth Assessment Report of the Intergovernmental Panel on Climate Change [P.R. Shukla, J. Skea, R. Slade, A. Al Khourdajie, R. van Diemen, D. McCollum, M. Pathak, S. Some, P. Vyas, R. Fradera, M. Belkacemi, A. Hasija, G. Lisboa, S. Luz, J. Malley, (eds.)]. Cambridge University Press, Cambridge, UK and New York, NY, USA.
[4] Xu, X., P. Sharma, et al. (2021): Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods. Nature Food 2(9), 724–732.*********
[5] The Breakthrough Institute (2023): Livestock Don’t Contribute 14.5% of Global Greenhouse Gas Emissions. Available at: https://thebreakthrough.org/issues/food-agriculture-environment/livestock-dont-contribute-14-5-of-global-greenhouse-gas-emissions [Accessed: 30.10.2023]
[6] Clark, M. A., N. G. G. Domingo, et al. (2020): Global food system emissions could preclude achieving the 1.5° and 2°C climate change targets. Science 370(6517), 705–708
