14 Jun '11, 2pm

Framing the Food Sustainability Challenge

The consumption-side efficiencies involve finding ways to meet nutritional, taste and aesthetic needs at the lowest possible level of resource use and cost to consumers. We know that food consumption is going to increase dramatically in the coming decades and some of the key drivers – such as the general population trajectory, higher per-capita consumption and the need to provide basic food security to everyone – are already well established. However, there are areas where consumption could be made much more efficient and thereby relieve some of the immense pressure on the supply side.

Full article: http://www.environmentalleader.com/2011/06/14/framing-the...

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