issues and experts
Healthy food consumption must double to sustainably feed world’s population – report
Results to be presented by SFU alumnus and industry leading experts at March 5 colloquium on sustainable consumption and how psychology can help get us there
Link to report: http://i.sfu.ca/UdTUaE
Brent Loken photo: http://i.sfu.ca/xqVUVj
Brent Loken, EAT, +46 738285503, firstname.lastname@example.org
Tammara Soma, School of Resource and Environmental Management, 604-655-5434, email@example.com
Clifford Atleo, School of Resource and Environmental Management, 236-863-4311, firstname.lastname@example.org
Wendy Thornton, Department of Psychology, 604-614-8828, email@example.com
Braden McMillan, University Communications, 778.782.3210, firstname.lastname@example.org
SFU alumnus Brent Loken, a former Trudeau and Vanier Scholar, is a lead author and one of 37 international researchers who have completed a ground-breaking new report aimed at developing the first set of scientific targets to transform the global food system to sustainably feed nearly 10 billion people by 2050.
In their report, “Food in the Anthropocene: the EAT- Lancet Commission on Healthy Diets From Sustainable Food Systems,” the researchers present the first ever global scientific targets for healthy diets and sustainable food production. The proposed targets outline a “planetary health diet” that is healthy for people and the planet and can be achieved for 10 billion people by 2050. The Commission recommends three actions which are needed to sustainably feed a global population. These include a diet that incorporates substantially more plant-based foods and fewer animal-sourced foods, major improvements in food production practices, and large reductions in food losses and waste.
The report, which proposes five strategies to achieve “a great food transformation,” says the world’s population will have to double its consumption of healthy foods such as fruits, vegetables, legumes and nuts, and reduce its consumption of less healthy food, such as sugars and red meat, by more than 50 per cent. Such a shift from current diets to healthy diets is likely to result in major health benefits that would prevent approximately 11 million deaths per year.
Loken, an SFU PhD graduate from the School for Resource and Environmental Management (REM), is the director of science translation for EAT. The Oslo-based consortium is striving to transform the global food system to sustainably feed the world population.
After traveling around the world sharing his research and recommendations, Loken is returning to SFU on March 5 to participate in The Psychology of Change: Achieving a Transformation of The Global Food System. Loken will present the report’s findings at the colloquium followed by a panel discussion with industry leading professionals, including SFU experts in psychology and resource and environmental management.
The panel will discuss the findings from a range of different perspectives and examine links to climate change, the new Canadian Food Guide recommendations and how recent work in areas such as psychology can be used to motivate people toward more sustainable consumption.
WHAT: The Psychology of Change: Achieving a Transformation of The Global Food System
WHEN: Tuesday, March 5, 2019; 5 p.m. – 7 p.m.
WHERE: Morris J Wosk Centre for Dialogue, 580 West Hastings Street, Vancouver
The colloquium is free and open to members of the public and media. For more details and to RSVP please click here.
Brent Loken and SFU experts are available for interviews by request or in-person following the colloquium.
Brent Loken, SFU alumnus, director of science translation at EAT and a lead author on the report, can discuss findings from the recently published EAT-Lancet report and what it means for the future of local and global sustainable food systems, business, and policy makers.
+46 738285503, email@example.com
Tammara Soma, School of Resource and Environmental Management, can speak to issues pertaining to food system planning, community-based research, food waste and waste management, the circular economy and the ways in which food systems consideration can improve urban planning decision-making.
Clifford Atleo, School of Resource and Environmental Management, can speak to his research on food security and sovereignty as it relates to Indigenous peoples, governance and economic development. He can also speak to Indigenous diets and concerns over poverty, privilege and access to healthy and traditional foods that are threatened by climate change and food toxicity.
Wendy Thornton, Department of Psychology, can speak to the role that psychology can play in helping mobilize the change required to shift into more sustainable food systems.