11sep5:00 pm7:00 pmMore Fruitful Food Systems: Production to Consumption in a Changing Climate5:00 pm - 7:00 pm Climate Corp Event Organized By: Alison Edwards and Dave Gustafson Event Type:FoodAudience:Open to the Public
Most people need to eat significantly more Fruit and Vegetables (F&V) to achieve a healthy, balanced diet. Moving towards more plant-based diets would also be expected to reduce GHG emissions.
Most people need to eat significantly more Fruit and Vegetables (F&V) to achieve a healthy, balanced diet. Moving towards more plant-based diets would also be expected to reduce GHG emissions. However, meeting increased demand for these highly nutritious but increasingly expensive foods will be challenging for many production regions, some of which are in climate- and water-stressed areas (e.g. California, Chile, Egypt, Israel, Mexico, Spain, S Africa), and which could also be impacted by disrupted trade patterns (e.g. post-Brexit, -TPP, etc.). Another unique aspect of nearly all fruit crops is that they are perennials with decadal-scale life-cycles, requiring unusually long planning cycles in the context of land stewardship and climate change. As for vegetable crops, growers often also produce staple crops, meaning those supply chains must also be explicitly considered.
But production is only one aspect of overall food system performance and the achievement of sustainable nutrition security. Access to such foods is urgently needed among the poor in lower & middle income mega-cities. Before reaching consumers, F&V pass through many steps that consume energy, water, and other resources as well as emitting the very GHGs that contribute to climate change. In addition, high amounts (>50%) of F&V are either lost (pre-consumer) or wasted (post-consumer), at high cost to producers, consumers, and the environment. Progress is urgently needed on all of these topics in order for human nutrition needs to be met in more sustainable ways.
The primary goal of the panel discussion is to showcase the outcomes of an Aspen Global Change Institute (AGCI) Workshop on this subject that took place in Colorado on July 30-August 3, 2018. A new “Community of Practice” formed there, with a shared mission to synthesize data and generate the knowledge needed to better inform actions and interventions leading to more diverse, equitable, nutritious, resilient, and sustainable global F&V food systems. AGCI workshop co-chairs and participants will present and discuss workshop outcomes, inviting audience members to provide input and learn about opportunities to directly participate in this important work:
-Identify challenges and opportunities for existing and future F&V food systems.
-Prioritize leverage points for change and knowledge gaps.
-Outline approaches (changes in the food system itself & research needs) to sustainably provide healthy, nutritious food to a growing, more urban world population, based on the principles of diversity, equity & inclusion.
- Dave Gustafson, Independent Scientist
- Alison Edwards, Stewardship Index for Specialty Crops, Director
- Dan Sonke, Campbells Soup Company, Director of Sustainable Agriculture
- Wei-Ting Chen, UC Cooperative Extension, Nutrition Family and Consumer Sciences Advisor
(Tuesday) 5:00 pm - 7:00 pm
201 3rd St #1100, San Francisco, CA 94103
Alison Edwards and Dave Gustafsonedwards@stewardshipindex.org, firstname.lastname@example.org