A major study, ‘Options for keeping the food system within environmental limits’, was published in the journal Nature in October 2018, exploring whether we can bring the food system within the bounds of sustainability. It suggests three levers of change – improving agricultural technology and management, moving toward more plant-based diets, and reducing food loss and waste – need to be activated at the same time to mitigate the projected increase in environmental pressures on the global food system.
The core findings of the study align with Nestlé’s viewpoint and what we are doing, along with other members of the WBCSD project. Although it doesn’t address issues such as market influences, nature-based solutions, product innovation and health outcomes, the study does lay out the key points about what needs to change. And we are already making progress on many of these issues.