The sustainable future of food must bring everyone to the table

How can we feed the world sustainably? Currently, 325 million people suffer from acute hunger. 35 million Americans don’t know where their next meal will come from. Global food systems are unequal, fragile and only becoming After fragile with the climate crisis.

“When we talk about farm to fork, we need to transform the food system in a way that, yesit supports our environment, yes, it supports our health, but also that it provides an economic return to all actors in the food system,” says Ertharin Cousin. Cousin is the CEO and Managing Director of Food systems of the future, a nutritional impact investment fund she founded. She has worked on solving global food insecurity and hunger for two decades.

She spoke to RE:WIRED Green on Wednesday about her work, the need for more innovation, and the opportunity to uplift historically marginalized food entrepreneurs. She also announced a new coalition of investment entities committed to minimizing world hunger through technological innovation. The newly launched Coalition of Investors in Food, Nutrition and Health (FNHIC) will be led by S2G Ventures, FSF and other partners. They plan to distribute $2.5 billion in new private investment over the next three years.

“We need to bring all governments together to make sure we address access to more nutritious food for all Americans,” she said. “Most importantly, we need to bring the whole society together to solve these problems.

Cousin was joined in the session by other experts inspiring action on food insecurity: Doria Robinson, Executive Director of Urban Tilth, who spoke on community agriculture; Kayla Abe, co-founder of a restaurant and natural wine bar fighting climate change in San Francisco called Shuggie’s Trash Pie + Natural Wine; Isha Datar, executive director of the nonprofit New Harvest for cell-based foods; Beth Zotter, co-founder and CEO of Umaro Foods, which uses offshore seaweed farms to grow bacon; and Magi Richani, founder and CEO of plant-based dairy company Nobel Foods.

Together, each has painted a picture of the future of food that prioritizes accessibility, innovation and collaboration.

Every year, natural disasters and human conflicts threaten populations with food insecurity and famine. “People will say, ‘These are all natural disasters, we had these events long before we tackled a climate crisis,'” Cousin said. “But the reality is this: they’re more erratic, the challenges are happening much more frequently, and they’re affecting our food system more, more people in their lives. because of the climate crisis.

Our food systems themselves also play a role, contributing about 25% of all greenhouse gases. And this feedback loop between climate change and food systems has motivated companies to grow food more sustainably and without relying on livestock. Abe explained that for her part, eaters won’t find premium cuts of meat at her restaurant and that the only meat products she uses are scraps like chicken livers, gizzards and feet. : things normally rejected from packaging and meat production. . Shuggieshis restaurant, uses recycled ingredients, by-products and scraps to minimize food waste and educate people about the connection between climate and food.

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