Feeding the global population as it heads towards 10 billion while also protecting the environment is one of the great challenges of our time. The world’s food sector is a huge contributor to global heating, emitting about 30% of the greenhouse gases created by human activities. But at the same time there is a crisis in food availability as undernutrition and dietary deficiencies coexist with obesity and excessive consumption.
Creating a rational food system that minimises environmental damage while providing a healthy diet for all requires a coordinated approach, says Prof Aedín Cassidy, an expert in nutrition and preventive medicine who is director of interdisciplinary research at the Institute for Global Food Security, at Queen’s University Belfast. “Food production, what we eat, and the environment are all very closely interconnected, and they are key for optimising human health. So how do we transition to a healthy diet from sustainable food systems?” she asks.
