Food can be produced in a way that works with nature, not against it. But, right now, it’s the biggest threat to nature, both on land and in rivers and oceans.
Already, it has been responsible for 70% of biodiversity loss. And, as the global population grows and the demand for food increases, agriculture expands and intensifies at an unsustainable pace.
We must improve our production, increasing efficiency, to prevent continued habitat conversion and reduce the threat of water scarcity, climate change and natural disasters
Food production is the main cause of deforestation and habitat destruction
Building a more productive future
A sustainable approach to food production means stopping forests and other habitats being destroyed to make way for crops and livestock, while bringing nature back into farming landscapes.
It means reducing the pressure on nature by improving the health of degraded soils, and helping small-scale farmers improve yields by adopting better farming practices.
And it means taking integrated planning approaches, bringing together communities, companies and governments, to make the most of our major landscapes.
Working with stakeholders across the food system to improve sustainable practices, restore degraded land and develop landscape-based approaches will ease the strain on nature. Improving traceability to increase transparency and accountability will also help, as will tackling the make-up of animal feed, because it’s not the just the food we grow for ourselves, but also the food animals eat, which impacts the planet.
We work where the need is greatest − on products that present the greatest threats to nature, and in places where food production has a critical impact on the environment. And we work with everyone from smallholders to supermarkets, governments to banks, to change things for the better.
In the coming decade, we want to see at least half of the area used for agriculture and aquaculture being sustainably managed, with no new areas being converted.