WWF for SCP

The WWF “One Planet Perspective” outlines better choices for governing, using and sharing natural resources within the Earth’s ecological boundaries. Sustainable consumption and production are essential components in this integrated approach. © WWF Living Planet Report 2016

Producing enough food – in addition to other agricultural commodities – for 9 billion people within planetary boundaries is only possible if there is stability in its access, availability and utilisation. In order to provide sufficient sustainably produced food in a scenario of a rapidly increasing world population, WWF works on three key intervention areas: reducing food loss and waste along the entire value chain; increasing the area under agriculture (and aquaculture) that is sustainably managed; and shifting consumption patterns to diets that are healthier and more sustainable. Existing challenges and opportunities have led WWF to champion the concept of SCP as a key driver in achieving a worldwide balance between the socio-economic growth of countries as well as the protection of our natural resources and food security.

 

Transitioning toward an adaptive and resilient food system that provides nutritious food for all within the boundaries of a single planet is a daunting but essential goal. Agricultural production is highly influenced by consumption choices, lifestyles, waste and distribution. WWF follows both the supply-chain and integrated landscape approach. © WWF Living Planet Report 2016

WWF has vast expertise working on the different elements and with different actors within the food system. However, this project is novel in that it intervenes from consumption to production at the country level, in three different countries, and with three different context-specific interventions. WWF’s expertise in this field includes:

  • working on sustainable agriculture
  • working with smallholders
  • working along the food value chain
  • working with retailers
  • working on market-based approaches such as standards and certification
  • working with consumers on food waste
  • working on sustainable diets with producers and consumers
  • working on awareness for environmental degradation, climate change, planetary boundaries, the ecological footprint, biodiversity