How to Produce More Food with Less Damage to Soil, Water, Forests

How to Produce More Food with Less Damage to Soil, Water, Forests.
To achieve sustainable development we must transform current agriculture and food systems, including by supporting smallholders and family farmers, reducing pesticide and chemical use, and improving land conservation practices, the UN Food and Agriculture Organization (FAO) director-general on May 30 said in Brussels addressing European lawmakers.
José Graziano da Silva stressed that while high-input and resource intensive farming systems have substantially increased food production, this has come at a high cost to the environment.
“Today, it is fundamental not only to increase production, but to do it in a way that does not damage the environment.
Among the 15 trends described in the report, are the impacts of climate change, conflicts and migration.
The report also foresees 10 challenges for achieving food security, improving nutrition and promoting sustainable agriculture worldwide.
Climate Change He underscored that no sector is more sensitive to climate change than agriculture – especially for smallholders and family farmers from developing countries – while at the same time, agriculture and food systems account for around 30 per cent of total greenhouse emissions.
There is no trade-off between the two,” the FAO chief said, while pointing to the need to reduce greenhouse gas emissions while at the same time building the resilience and to promote the adaptation of farmers to the impacts of climate change.
To this end, FAO supports countries through different initiatives and approaches, including climate-smart agriculture, agro-ecology and agro-forestry.
“Today the world produces enough to feed the global population, but about one third of this food is either lost or wasted, while at the same time there is also a waste of natural resources such as land and water.” The UN agency currently supports about 50 countries in the area of food losses and waste, including through the SAVE FOOD initiative, a unique partnership –with more than 850 members from industry, associations, research institutes and non-governmental organizations– that addresses these issues “across the entire value chain from field to fork,” Graziano da Silva told the European parliamentarians.

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