Innovation can accelerate the transition towards a sustainable food system
- Herrero, Mario
- Thornton, Philip K.
- Mason-d’Croz, Daniel
- Palmer, Jeda
- Benton, Tim G.
- Bodirsky, Benjamin L.
- Bogard, Jessica R.
- Hall, Andrew
- Lee, Bernice
- Nyborg, Karine
- Pradhan, Prajal
- Bonnett, Graham D.
- Bryan, Brett A.
- Campbell, Bruce M.
- Christensen, Svend
- Clark, Michael
- Cook, Mathew T.
- Boer, De, Imke J.M.
- Downs, Chris
- Dizyee, Kanar
- Folberth, Christian
- Godde, Cecile M.
- Gerber, James S.
- Grundy, Michael
- Havlik, Petr
- Jarvis, Andrew
- King, Richard
- Loboguerrero, Ana Maria
- Lopes, Mauricio A.
- Mcintyre, C.L.
- Naylor, Rosamond
- Navarro, Javier
- Obersteiner, Michael
- Parodi, Alejandro
- Peoples, Mark B.
- Pikaar, Ilje
- Popp, Alexander
- Rockström, Johan
- Robertson, Michael J.
- Smith, Pete
- Stehfest, Elke
- Swain, Steve M.
- Valin, Hugo
- Wijk, Van, Mark
- Zanten, Van, Hannah H.E.
- Vermeulen, Sonja
- Vervoort, Joost
- West, Paul C.
Publication date
January 2020
DOI Publisher
Springer Science and Business Media LLCAbstract
Future technologies and systemic innovation are critical for the profound transformation the food system needs. These innovations range from food production, land use and emissions, all the way to improved diets and waste management. Here, we identify these technologies, assess their readiness and propose eight action points that could accelerate the transition towards a more sustainable food system. We argue that the speed of innovation could be significantly increased with the appropriate incentives, regulations and social licence. These, in turn, require constructive stakeholder dialogue and clear transition pathways
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