Food systems are at the cross-roads of human, animal, economic and environmental health. On land and at sea our food and freshwater systems depend on natural resources, but population growth, dietary changes due to growing wealth and agriculture-related pollution are degrading natural resources faster than they can reproduce. Our food system is also responsible for a quarter of all man-made greenhouse gas emissions.

The global population is projected to reach 10 billion by 2050. To ensure there is enough safe, healthy and affordable food, we need to make significant changes to how we grow, produce and transport our food.

The world spends about 1 million dollars per minute on agricultural subsidies. Redirecting subsidies, investment and incentives into sustainable and regenerative land and ocean food production can meet the nutritional needs of existing and future generations.

Sustainable agriculture is farming that ensures profitability, environmental health and social and economic equity. It is ecosystem-friendly and supports greater levels of biodiversity by restoring vital natural habitats. Sustainable agriculture is also climate smart. It uses 56 per cent less energy per unit of crops produced, and reduces greenhouse gas emissions by over 60 per cent per hectare than conventional farming.

Sustainable food production improves food security and supports the achievement of global objectives, like the Sustainable Development Goals and Zero Hunger.