The Green Food Project takes sustainable intensification – the need to increase production while also protecting the environment – as its starting point.
The Food Ethics Council questions this narrow focus on food production. We believe that tackling hunger requires getting to grips with supply, demand, waste, efficiency and population too. The more successful we are in these areas, the less we will need to increase yields.
Sue Dibb, The Food Ethics Council’s executive director says:
“What’s clear is that a focus on food production alone isn’t enough. What we’re eating, how much we waste, how we feed people fairly and treat animals humanely all need to be part of the picture. Business as usual – even with a green tinge – is not the answer.
“The Food Ethics Council believes there is an urgent need to transform our food system to meet the challenges ahead.”
The Food Ethics Council also wants to see government departments and organisations from across the food, farming, environmental and consumer sectors closely involved in developing a sustainable food policy for the UK.
The summer edition of Food Ethics magazine takes an in-depth look at this subject. Sustainable intensification: Unravelling the rhetoric assesses how we can build a sustainable, resilient and fair food system fit for a predicted global population of nine billion by 2050.
Among those sharing their views on how we can feed the world sustainably are:
Notes to editors