This report identifies the elements of what a transformation from today’s food systems to an inclusive, health-enhancing and environmentally sustainable global food system entails. It shows that such a transformation is not only biophysically and technically feasible; it offers immense economic benefits to societies across the world. The net benefits of achieving a food system transformation are worth 5 to 10 trillion USD a year, equivalent to between 4 and 8 percent of global GDP in 2020. Combined with transitions taking place outside the realm of food, notably to low-emission energy, a food system transformation can ensure that global warming stays well below 1.5°C at the end of this century.
The economic and planetary case for transforming our food systems is compelling. But negotiating change across a multitude of diverse stakeholders with unequal power and varying prospects from the transformation is an enormous challenge. The report confronts this challenge head on, highlighting practical ways to dismantle barriers to change and develop achievable transformation strategies. Evidence shows that embracing equity and inclusion is key to making a transformation politically viable and thus essential for success.
The report summarizes the findings of a four-year investigation by the Food System Economics Commission (FSEC), an independent commission expressly created to assess options for comprehensive food system transformation.