In the final Frontiers of the semester, Gary Paoli, director of research and program development with Daemeter Consulting, joined Frontiers to talk about the role of sustainability commitments within a supply chain. With a specific focus on palm oil in Indonesia, this lively talk looked at the needs, challenges and successes of such programs in improving corporate responsibility. Here are five things we learned. Continue reading
Can we feed the world without destroying it? Good question — one that students in the University of Minnesota’s Grand Challenge Curriculum (GCC) 3001 course will tackle this fall.
The University and the Institute on the Environment are committed to finding solutions to the global grand challenges facing us now and in the years ahead. One of the grandest of all is how to build a more resilient food system that can provide food security for a growing population while preserving the environment we rely on. Continue reading
What impact will future climate change have on food supply? That depends in part on the extent to which variations in crop yield are attributable to variations in climate. A new report from researchers at IonE’s Gobal Landscapes Initiative has found that climate variability historically accounts for one-third of yield variability for maize, rice, wheat and soybeans worldwide — the equivalent of 36 million metric tons of food each year. This provides valuable information planners and policy makers can use to target efforts to stabilize farmer income and food supply and so boost food security in a warming world. Continue reading
Did you know that nearly half the American food supply gets neglected or outright rejected?
Love Letter to Food, the latest video from MinuteEarth, laments the myriad abuses suffered by food because the convenience of wasting it outweighs the cost. Continue reading
Institute on the Environment director Jonathan Foley today served up the first article in an eight-month National Geographic series on feeding the world without destroying the planet.
“When we think about threats to the environment, we tend to picture cars and smokestacks, not dinner,” writes Foley in the opening paragraph. “But the truth is, our need for food poses one of the biggest dangers to the planet.” Continue reading
Many of us do our best to make healthy food choices, but replacing that burger and fries with fruits and vegetables isn’t just good for your body, it’s good for the environment.
Emily Cassidy, an Institute on the Environment graduate research assistant, discussed the impact of global diet preferences on agricultural productivity and greenhouse gas emissions in last week’s Frontiers in the Environment presentation, “Redefining Agricultural Productivity: From Stuff Produced to People Fed.”
Feeding the world’s growing population is shaping up to be the challenge of the century, but where does conservation fit into the equation?
Joe Fargione, senior director for The Nature Conservancy – North America Region, attempted to answer just that in last Wednesday’s Frontiers in the Environment presentation, “Peak Cropland: Saving Room for Nature While Feeding Humanity this Century.”