The challenges facing contemporary production and consumption patterns are reflected most clearly in the agri-food system, which accounts for one-third of global greenhouse gas emissions. Technological advances have led to homogenous agricultural landscapes and the standardisation of animal breeds, which places the expansion of farming at risk.

Agriculture-nutrition linkages in developing countries remain complex and continue evolving as weather and market risks intensify due to climate change and other geopolitical and socioeconomic factors. Knowledge gaps remain regarding the exact interrelationship among these dimensions of agriculture-nutrition linkages.

The COVID-19 pandemic has caused huge economic disruptions that affect food and nutrition security in many low- and middle-income countries (LMICs).

The world’s ability to nourish its burgeoning population is under threat and without broader socioeconomic and environmental change, sustainable agrifood systems will be impossible to achieve, according to this new report by the Food and Agriculture Organization of the United Nations (FAO).

An ideal food system is envisioned to provide healthy diets for people and be sustainable for the environment. Such a food system is required to deliver on these goals even as diets are increasingly and disproportionately comprised of high-fat and/or high-sugar foods vis-à-vis nutritious diets.

In its 2020 communiqué, the International Advisory Council on Global Bioeconomy has urged to strengthen good practices and policies to advance the global bioeconomy. The transition from a fossil-based economy to a bioeconomy happens at three levels: technological, organizational and social.

The Democratic Republic of the Congo (DRC) is perennially plagued by prolonged phases of poverty, conflict, and increased internal migration, as well as pandemic outbreaks such as Ebola and COVID-19, and limited livelihood opportunities.

There is an urgent need to assess the linkages between diet patterns and environmental sustainability in order to meet global targets for reducing premature mortality and improving sustainable management of natural resources.

The report presents, for the first time, the contribution of various food groups to the total energy, proteins, fats and carbohydrates from the dietary data of two large-scale surveys in India that used 24-hour recall method.

Around two-thirds of global GHG emissions are directly and indirectly linked to household consumption, with a global average of about 6 tCO2eq/cap. Changes in consumption patterns to low-carbon alternatives therefore present a great and urgently required potential for emission reductions. In this paper, we synthesize emission mitigation potentials across the consumption domains of food, housing, transport and other consumption.

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