Feeding Nine Billion: The Ultimate Global Challenge. A Debate in Queen s University Belfast Wednesday 20 September 2017

Transcription

1 Feeding Nine Billion: The Ultimate Global Challenge A Debate in Queen s University Belfast Wednesday 20 September 2017

2 Professor Richard English Pro-Vice-Chancellor for Internationalisation and Engagement

3 Feeding Our 9 Billion: With Integrity Professor Chris Elliott Institute for Global Food Security, Queen s University, Belfast

4 We must produce more food over the next 50 years than we did in the past /09/

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12 Agricultural biotechnology Agricultural biotechnology: The use of scientific tools such as genetic engineering & molecular diagnostics to modify living organisms: plants, animals, & microorganisms. 22/09/

13 Our Global Food System Hugely inefficient Massive Waste Lacks Integrity 22/09/

14 Defining Food Integrity Food security: when all people, at all times, have physical, social and economic access to sufficient, safe & nutritious food that meets their dietary needs and food preferences for an active and healthy life. Food integrity: when all people, at all times, have physical and economic access to food which is safe authentic & nutritious and those producing the food have their human rights protected. 22/09/

15 The Integrity Issues: Nutrition Much of our food is being produced without any thought for its nutritional value (especially micronutrients) 22/09/

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18 Human Exploitation 22/09/

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23 From a local tip off to an international scandal 22/09/

24 Commonly found in kitchens at home

25 A Global Issue Global Average: 25% 22/09/

26 Report from 2017 International Spice Conference OREGANO: Turkish production data YEAR PRODUCTION (MT) EXPORTS (MT) AREA OF CULTIVATION (x10 Da) ,953 12,200 7, ,598 12,212 9, ,358 13,023 8, ,752 14,131 9, ,992 13,839 10, ,000 15,390 11, (est) 15,000 15,000 13,000 35% more oregano exported than produced 40% increase in area under cultivation.. Prof Elliott (Queens University of Belfast) is testing your production! 22/09/

27 Rice Fraud 22/09/ /09/

28 The Global Food Integrity Hub 22/09/

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31 Implementation of innovations in agricultural technology and biotechnology Drive efficiencies in agriculture practice and simplify food chains Maximise the use of the food we already produce Develop a global food system based on integrity Be prepared in the Developed World to pay more for the food we eat 22/09/

32 Michelle Grant Executive Director of the World Food System Centre, Swiss Federal Institute of Technology (ETH Zurich)

33 Feeding 9 Billion Debate An Overview of Food System Challenges and the Role of ETH Zurich Queens University Belfast 20 September 2017 Michelle Grant

34 Activities / Inputs / Outputs Where does your food come from? Interactions and Feedbacks With Socio/Economic and GEC Drivers Outcomes: Food and Nutrition Security (Availability, Access, Use, Resilience) Environmental Sustainability Social Wellbeing (WFSC 2013, GCAFS 2010, FAO 2009)

35 Double Health Burden of Malnutrition Triple 1.9 Billion are Overweight or Obese 815 Million are Chronically Undernourished 2 Billion* suffer from Hidden Hunger Sources: FAO, 2015 WHO, 2017 WHO, 2012

36 Prevalence of Overweight and Obesity 64% 69% 67% 74% 82% 66% 53% 85% Source: Institute for Health Metrics and Evaluation (IHME). Overweight and Obesity Viz. Seattle, WA: IHME, University of Washington, 2014

37 Obesity System Influence Diagram

38 Double Health Burden of Malnutrition Triple 1.9 Billion are Overweight or Obese 815 Million are Chronically Undernourished 2 Billion* suffer from Hidden Hunger Sources: FAO, 2015 WHO, 2017 WHO, 2012

39 Lancet 2008: Intergenerational implications of the 1000 day window

40 Food and Nutrition Security Ability to deliver in the face of shocks Stability Across Scales: International Amount, type, quality of food an individual, household or nation has at its disposal, available through production, distribution, exchange Availability Use Access Ability to gain access (physical and economic) to the type, quality and quantity of food required and accepted Individual Ability to prepare, consume and benefit from food diet, nutritional value, food safety care and feeding, health and sanitation

41 Sustainable Livelihoods in the Food System?

42 The Costs and Benefits of the Green Revolution 56%

43 Greater Quantity of Staple Foods.. But crop diversity decreased and dietary diversity became more expensive 150 Number of Plant Species Cultivated Today Source: Bioversity, 2017, Kew, 2016, FAO, 1997, Gruissem, 2014

44 30-50% of Food is Lost or Wasted, Along with the Resources Used to Produce it Source: UNCTAD Global Commodities Forum,

45 Converging + Interacting Drivers of Change Changing Consumption Patterns Population Growth Urbanization Biodiversity Loss and Ecoystem Change Climate Change Resource Scarcity and Competing Uses Michelle Grant

46 World Food System Center: 39 Groups, 8 Departments Aquatic Sciences Executive Office Agricultural Sciences Environmental Sciences Research Biology Food Sciences Nutrition and Health Education Engineering Architecture Economics Outreach Management + A Partnership Approach Michelle Grant

47 Three Activity Areas Research Education Outreach WFS Grants Program (27 PhD,PD Project) Flagship Projects (3 Projects) Professorships (3 new research groups) Summer Schools Study Tours Alumni Network (130 Students, 7 Programs, Held in Switzerland, India, South Africa, USA) Public and Specialist Events Dialogue and Dissemination (30 Events, 3000 Participants) Michelle Grant

48 Research: WFS Grants Platform 1.4 million annually for interdisciplinary projects : How can we ensure soil fertility in production of biofortified OFSP? How can we increase the bioavailable Zinc content in organically farmed Wheat in India? How can we improve packaging and cold storage to reduce food losses and wastes? How can we improve potential of neglected crops for new applications in healthy food? >> Stakeholder engagement, dialogue, outreach, education Michelle Grant

49 Research: Flagship Research Projects Three Flagship Projects Started Large Scale, System Oriented, Interdisciplinary Resilience in Food Systems AgroFood Digitalization Novel Proteins Michelle Grant

50 Education: Opportunities for Future Decision Makers Summer Schools Campus Catering Living Lab Digitalization Study Tour California Excursions and Courses ETH Week Design Labs

51 Outreach: Public Events Food Start Up Awards Science on your Plate Public Lectures Film Premier 10 Billion Zurich Isst Michelle Grant

52 Outreach: Flagship Project Outreach and Engagement Ethiopia Stakeholder Workshop Public Workshop High Level Advisory Board Michelle Grant

53 More Information Michelle Grant

54 Discussion Chaired by Professor Nigel Scollan Director of the Institute for Global Food Security,

55 Feeding Nine Billion: The Ultimate Global Challenge A Debate in Queen s University Belfast Wednesday 20 September 2017