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Food

Produce enough food to nourish everyone in the world while reducing the environmental footprint of food systems

Overview

9 Billion

By 2050, the world’s population will reach 9 billion and the demand for food will double.

It’s time to reconsider food.

Around the globe, food production, distribution, management, and waste threaten wildlife, wild places, and the planet itself.

Today, 7.3 billion people consume 1.6 times what the earth’s natural resources can supply. By 2050, the world’s population will reach 9 billion and the demand for food will double.

So how do we produce more food for more people without expanding the land and water already in use? We can’t double the amount of food. Fortunately, we don’t have to—we have to double the amount of food available instead. In short, we must freeze the footprint of food.

In the near-term, food production is sufficient to provide for all, but it doesn’t reach everyone who needs it. About 1.3 billion tons of food are wasted each year—four times the amount needed to feed the more than 800+ million people who are malnourished.

By improving efficiency and productivity while reducing waste and shifting consumption patterns, we can produce enough food for everyone by 2050 on roughly the same amount of land we use now. Feeding all sustainably and protecting our natural resources.

WWF works to secure a living planet that will sustain a more affluent population. From refining production and distribution to combating waste and environmental impacts, we want to improve how the world grows, transports and consumes this precious fuel.

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Priority Commodities

Busting myths about food waste

Did you know that up to 40% of all food produced is lost or wasted globally? The food we lose on farms alone could feed the world’s undernourished population almost four times over.

Reducing food waste is a huge challenge, but also an opportunity. We have proven solutions that can help tackle the food waste crisis. However, a number of myths pose barriers to adopting them.

Here are seven myths about food waste, and why they’re not true.

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Blog Posts

Why It Matters

In the next 40 years, increased demand for food will put pressure on agricultural, aquaculture and fishing resources that are already strained. The strain to produce crops and sell food at affordable levels will impact the planet and the world’s poor. Local communities, industry leaders, governments, and non-governmental organizations must work together to produce better and consume more wisely.

What WWF Is Doing

WWF works with partners to feed the world while conserving the Earth’s precious natural resources.

From bait to plate

Preventing illegally caught seafood from entering our food chain

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Certification Standards

One of the biggest threats to biodiversity and ecosystems is where and how we produce food. WWF is working with retailers, buyers and producers responsible for key food commodities to establish credible, certification standards. These standards—including those already established for aquaculture, beef, soy, cotton, sugar and palm oil—measurably reduce key environmental impacts.

Increase Supply of More Sustainably Sourced Food

WWF is dedicated to building innovations for sustainability. We support producer improvement projects for priority food crops and promote sustainable supply chain solutions for food companies. These business solutions help companies reduce environmental impacts, become more profitable and provide cases to shape the way we think about becoming more sustainable in the future.

Increase Demand of More Sustainably Sourced Food

WWF is engages companies, platforms, sectors and governments to reduce key impacts of food production. This includes convincing priority companies and sectors to use purchases and investments to drive more sustainable food production.

Education and Action

Produce better and consume more wisely. That’s the message but it will take entire sectors, platforms or even countries to move the needle on sustainability. WWF encourages enabling conditions and enforcement of policies that encourage more sustainable and efficient food production and consumption. We help businesses understand how they can contribute to a more sustainable brand. And we create awareness of the issue for US consumers, from shopping wisely to reducing food waste.

Reducing Food Waste

An effective food strategy must address the issue of food loss and waste. In order to meet global food security needs, as well as the food demands of an increasingly affluent global population, we will need to both increase productivity and efficiency as well as reduce food waste.

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Press Releases

New Program Could Put an End to Global Environmental Destruction for Food Production September 24, 2024
WWF Statement on the House Agriculture Committee Passage of the 2024 Farm Bill May 24, 2024
WWF collaborates with The Consumer Goods Forum to launch new Global Farm Loss Tool to tackle upstream food loss along global supply chains April 16, 2024

Projects

The Journey to Sustainable Sugar Begins Here

As one of the world’s thirstiest crops, sugarcane has a significant environmental impact—particularly when it comes to water use and quality—on many critical regions, from Southeast Asia’s Mekong River Delta to Central America’s Mesoamerican Reef. Yet it can be produced in environmentally, socially and economically sustainable ways.
Ensuring Sustainable Plates

The food system is the single greatest driver of environmental degradation. Transforming how the world produces and consumes food, from land and the sea, is essential to stabilizing the climate and protecting nature and its services. As one critical area of research, WWF scientists are identifying and developing the science required to fill knowledge gaps on the dietary shifts needed within each country to achieve nutrition guidelines for all people. These take into account each country’s commitments to global targets to understand how food system transformation pathways will take shape at the local scale to simultaneously achieve global health, climate, and biodiversity goals.

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