Ensuring a sustainable supply of food for the world's fast
growing population is a major challenge. Food production is
one of the key areas that require action, alongside issues of food consumption, nutrition and
food security.
It is estimated that by 2050 the world's population will reach 9.1
billion (34% higher than today). Food production will need to increase by 70%
to feed the larger and most likely more urban population.1 More
food will have to be produced using less land. In addition water and energy
will become limiting factors.
Added to the challenge is that sustainable food products need to be nutrient-dense to allow people to have a diverse diet that contains a balanced and adequate combination of energy and nutrients to support good health.
What is sustainable food
production?
Sustainable food production is “a method of production using processes and systems that are non-polluting, conserve non-renewable energy and natural resources, are economically efficient, are safe for workers, communities and consumers, and do not compromise the needs of future generations”.
