Sustainable Diets: Transforming Global Food Systems
Who: Michael Clark, University of Oxford, and Jessica Fanzo, Johns Hopkins University
When: June 13, 2019 at 4:30 pm, Reception to follow
Where: WWF’s Washington, D.C. Headquarters (1250 24th St. NW, Washington, DC 20037)
About the Seminar:
It is estimated that by 2050, overall demand for food will double, if current dietary trends continue. While food systems are capable of supporting both environmental sustainability and human health, most current global food production and management practices instead threaten the stability of nature and the planet. Expanding agriculture is degrading local ecosystems and habitats, an estimated 1 out of every 3 calories produced is lost or wasted, while more than 800 million people still face malnourishment. Unhealthy diets also increase morbidity and mortality. How do we, then, address the demands of growing global populations while also ensuring healthy and equitable diets and sustainable food systems?
Urgent action is needed to transform our global food system. Scientific evidence shows the relationship between environmental sustainability and human health. In this seminar, a panel of experts will discuss food system evolution, current and projected environmental impacts from food production, and how we can better provide access to equitable, sustainable, and nutritious food for all people while maintaining a healthy planet.
About the Speakers:
Michael Clark, Oxford Martin School and Nuffield Department of Population Health, University of Oxford. Dr. Michael Clark is part of the Livestock, Environment, and People (LEAP) project at the University of Oxford. His research focuses on the impact that the global food system has on human health and environmental sustainability. He develops and uses models to understand how the food system is likely to change in the future, what these changes mean for human health and environmental sustainability, and how we might change the food system so that it can provide healthier diets in a more environmentally sustainable way. His previous work has examined these issues at a global scale, for example linking the food system to health and environmental sustainability targets, as well as by examining the multiple (and often synergistic) health and environmental impacts of different foods.
Jessica Fanzo, Bloomberg Distinguished Associate Professor, Johns Hopkins University. Dr. Jessica Fanzo is the Bloomberg Distinguished Associate Professor of Global Food and Agriculture Policy and Ethics at the Berman Institute of Bioethics, the Bloomberg School of Public Health, and the Nitze School of Advanced International Studies (SAIS) at the Johns Hopkins University in the USA. From 2017 to 2019, Jessica served as the Co-Chair of the Global Nutrition Report and the UN High Level Panel of Experts on Food Systems and Nutrition. Before coming to Hopkins, she also held positions at Columbia University, the Earth Institute, Food and Agriculture Organization of the United Nations, the World Food Programme, Biodiversity International, and the Millennium Development Goal Centre at the World Agroforestry Center in Kenya. Jessica has a PhD in nutrition from University of Arizona.
Moderated by Karen Luz, Vice President, Freshwater and Food, WWF. Karen Luz is Vice President, Freshwater and Food, at WWF, and Director of the CARE-WWF Alliance. She joined WWF in 2007 as Deputy Director for Market Transformation. From 2010-2012, she served as Senior Advisor to WWF’s Eastern and Southern Africa Regional Program and the Mozambique Country Office, based in Maputo. She has led the CARE-WWF Alliance since 2013 and served simultaneously as Deputy Director for Oceans from 2014-2016. Prior to joining WWF, Karen worked for eight years as Country Director for Nicaragua and Honduras at The Nature Conservancy. She also worked at the World Bank as Senior Biodiversity Specialist from 2004-2007 and as Community Development Specialist in the Pilot Program to Conserve the Brazilian Rain Forest from 1992-95. She has a B.A. in History from Yale University and an M.S. in Agricultural Economics from the University of Wisconsin-Madison.