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Food and climate change

Food is perhaps the most complex climate issue of all. While there is general agreement that we need to halve the global environmental footprint of food production, collective action has been slow in coming. Despite these obstacles, solutions are still within reach. By thinking creatively, working collaboratively, and sharing information freely, we can accelerate the pace and scope of change, helping to reduce both food-related GHG emissions and habitat conversion.

Jason Clay, Executive Director of The Markets Institute at WWF, explored these topics in a series of 17 articles (below) written during COP 28. Each piece focuses on a key issue or trend and how we might think differently about making the global food system more resilient. Taken together, his work suggests how we can anticipate change, while seeking new and innovative solutions. To learn more or discuss these ideas, feel free to get in touch with Jason Clay.