By Leah Baines
Across the globe, the food system is broken. Worldwide, 30 percent of food is wasted, 1 billion people go to bed hungry each night, while another 1 billion suffer from health problems related to obesity and agriculture contributes roughly one-third of global greenhouse gas emissions, according to the UN Food and Agriculture Organization (FAO). Meanwhile, people are increasingly disconnected from how their food reaches their plate, making solutions to the global agricultural system seem even more difficult to attain.
The Barilla Center for Food & Nutrition, in collaboration with Nourishing the Planet, is releasing its book, Eating Planet, today. (Image credit: Barilla Center for Food & Nutrition).
The Barilla Center for Food & Nutrition (BCFN) is collaborating with the Worldwatch Institute’s Nourishing the Planet project to release their report, Eating Planet, today, April 22, (Earth Day). Eating Planet will highlight the challenges facing the food and agricultural system, as well as the numerous benefits that reform could bring.
The book incorporates findings from the report with contributions from many renowned experts and activists worldwide. “The study’s conclusions represent a major step toward ensuring that agriculture contributes to health, environmental sustainability, income generation, and food security,” said Nourishing the Planet project director Danielle Nierenberg. “The ingredients will vary by country and region, but there are some key components that will lead to healthier food systems everywhere.”
The report is divided into four sections: Food for All, Food for Sustainable Growth, Food for Health, and Food for Culture. Each section describes the challenges we face in providing safe, healthy, and environmentally sustainable food and offers concrete recommendations, proposals, and actions to help solve the global food crisis. The book also draws upon experts’ specific suggestions for food and agricultural reform, including healthy eating and lifestyles, fair food prices, and transparent and responsible food trade.
“Access to food is one of the first and most fundamental of all human rights,” said Guido Barilla, Chairman of the Barilla Group. “Where food is lacking, it becomes impossible to live with dignity, and the rights to a healthy life and peaceful coexistence are undermined.”
Authors contributing to the book include Nourishing the Planet project director, Danielle Nierenberg; founder of Slow Food International, Carlo Petrini; award-winning food writer, activist and academic, Raj Patel; and nutrition, food studies and public health professor, Marion Nestle; among many others.
Leah Baines is a research intern with Nourishing the Planet.