The task of providing sufficient and healthy food for eight billion people worldwide, while at the same time preserving the ecology of our planet, especially biodiversity, poses enormous challenges for all of humanity. Our food systems are central to their solution, as they have the greatest leverage in terms of environmental and social/health aspects.
Today, our food systems are highly complex, globally organized and, unfortunately, often inefficient: food production already accounts for about 40 percent of usable land area and 70 percent of global freshwater consumption, is a major factor in pressures on biodiversity and causes more than one-third of global greenhouse gas emissions. At the same time, inefficient production and processing methods, long global supply chains cause an enormous amount of food waste: about one third of the food produced is not consumed but lost along the value chain. All this seems all the more dramatic given that demand for food is currently expected to increase by up to 60 percent by 2050 due to demographic developments, the growth of the world’s population and changes in dietary habits.
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