NON-SUSTAINABLE PRODUCTION OF FOOD
In 2009 as many as 800 million people suffer from hunger. Thus far, attempts to solve this situation have failed.
It is predicted that we have to double our food production over the next 25 to 30 years to be able to feed a global population of more than 9 billion people in 2050 (1).
The challenge is that our present system of food production will face difficulties in supporting such an increase in a sustainable manner.
As arable land faces threats from land degradation, deficits in freshwater supply and climate changes, our potential food output will increasingly be put under pressure. At best it is uncertain whether increases in crop yield can match those of the past. At the same time, limited amounts of new land will be available for sustainable agriculture.
A portion of the required increase in food production can be achieved through better distribution, stricter policies and improved agricultural practices, but clearly not all.
A transformation of our agricultural system is needed. This transformation has to be based on sustainable principles.
Sustainability was defined by the Brundtland Commission as: "development that meets the needs of the present without compromising the ability of future generations to meet their own needs"(2). This criterion must be at the core of any evaluation of the options we have for securing the future food supply.
References:
1) IFPRI (2001): Sustainable Food Security for All by 2020 - Proceedings of an International Conference
2) World Commission on Environment and Developement. (1987): Our Common Future