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The need for a sustainable food system that meets individuals's wants now and sooner or later is urgent. By 2050, the world's inhabitants will have grown to nine billion, however with increases in flooding globally and more frequent, lengthy lasting droughts, the ecosystem is changing into increasingly strained. How can the world adapt to create a more sustainable and safe meals system utilizing much less sources? In line with Discussion board for the future, 30% to 50% of all food grown worldwide may be misplaced or wasted before or after it reaches the consumer. Addressing this disconnect between the meals on folks's forks and its origins is essential.

What is going to change individuals's attitudes in order that they worth what they eat in a approach that is useful to your complete food system? As Oliver Balch writes in his latest weblog, brands have a job to play in shifting consumer behaviour. Initiatives from corporations akin to Max Burger, who cite the carbon emissions of some meals on its menus, are a superb starting point for creating shifts in behaviour.

There can be the debate over selection modifying, the place retailers remove merchandise that are harmful to the environment from their shelves. Could simply removing environmentally or socially dangerous products, or together with externalised dangers resembling resource depletion or loss of biodiversity within the price of the product, encourage shoppers to make better decisions? As Professor Ian Roberts, director of the Clinical Trials Unit at London School of Hygiene and Tropical Medication, highlighted on BBC Radio 4's As we speak programme, obesity is also enjoying a task in the current meals crisis.

Roberts argues that because of the obesity problem in developed international locations such because the US, body mass should be thought-about in the talk. So rather than simply taking a look at population measurement, should we be contemplating the amount of flesh there is on the planet as effectively? Alongside a shift in consumption, the world should be extra environment friendly in producing meals. While demand is growing, the availability of key resources, corresponding to water and productive land, is decreasing. There are numerous ways of creating more practical and efficient farming techniques. Technology could have its part to play with "local weather resistant" crops being developed albeit to much contention.

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Sharing greatest apply, particularly amongst producers in the creating world, helps reduce out inefficiencies whilst better communication of the newest seed sorts and irrigation techniques has also improve in yields. But how can scale and pace be reached in these efforts? From manufacturing via to consumption, things should change. How can we make sure the world's inhabitants can have enough to eat in 2050? Join us for a live dialogue on Wednesday 27 June, 2-4pm (BST).

Pre-discussion questions are welcome beneath or send us a question via Twitter. Richard Perkins is senior commodities adviser at WWF. His job is to inspire companies that depend on agricultural uncooked materials to measurably enhance their key environmental impacts. His current work focuses on dairy. Up to now he has worked with the sugar cane and cotton sectors, as well as a range of other agri-environmental points.

Dawn Rittenhouse is director, sustainabilty for the DuPont Company. Daybreak assists in integrating sustainability into technique and enterprise management processes in DuPont businesses. Daybreak has held positions in technical service, gross sales, marketing, and product management within the packaging and industrial polymers enterprise and crop protection businesses. Louise Fresco is a professor on the University of Amsterdam, specialising in international improvement, agriculture and food.