Herrero, M, Thornton, PK, Mason-D’Croz, D et al. (45 more authors) (2020) Innovation can accelerate the transition towards a sustainable food system. Nature Food, 1 (5). pp. 266-272. ISSN 2662-1355
Abstract
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.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2020, Springer Nature. This is an author produced version of an article published in Nature Food. Uploaded in accordance with the publisher's self-archiving policy. |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 03 Aug 2020 15:04 |
Last Modified: | 19 Nov 2020 01:39 |
Status: | Published |
Publisher: | Nature Research |
Identification Number: | 10.1038/s43016-020-0074-1 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:163942 |