The Food System will face unprecedented challenges in this century. It will need to meet the nutritional needs of a growing population, feed an expanding demand for proteins and provide sources of renewable materials. This is against a backdrop of the need to improve the environmental footprint of agriculture and climate change that will strain productivity in many parts of the world and put more pressure on water and land use.
How can farming systems adapt to become more sustainable whilst having the productive capacity to match consumer demand for healthy and sustainable diets? What are the challenges in rural areas compared with cities and how can these be addressed through multi-sectoral collaboration?