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Published on October 02, 2023
Nutritious food is one of our most basic human needs, and yet access to it is wildly unequal. At the same time, food production is one of the most significant drivers of global environmental degradation.
Our latest briefing paper on Agriculture in a Wellbeing Economy discusses three critical shifts that are needed to move towards wellbeing-focused food systems, illustrating each of them with case studies from around the world. Read the full paper here.
The world’s existing agricultural systems account for approximately 70% of global freshwater use, an estimated quarter of global greenhouse gas emissions and almost 90% of deforestation.
In a Wellbeing Economy, all people would have secure access to nutritious food that is grown in a fair and regenerative way. To get there we’ll need to redesign the way our food is produced and distributed.
Agriculture in a Wellbeing Economy author, Milo Costanza-van den Belt will join alternative food systems expert, Ferne Edwards to present the paper to our network on 19th of October 2pm UTC. Register to join us.
Milo Costanza-van den Belt is a master’s student at Wageningen University with a land and water management background. He has previously worked as a researcher at the Australian National University, analysing the implications of environmental water allocations in Australia’s Murray-Darling Basin. He is passionate about shifting towards a Wellbeing Economy, especially by developing food and land-use systems that are secure, sustainable and just.
Ferne Edwards has conducted research on just and sustainable cities across Australia, Venezuela, Ireland, Spain, Norway and the UK. Her books include the edited volumes Food for Degrowth: Perspectives and Practices, Food, Senses and the City (both Routledge, 2021), Urban Natures: Living the More-than-Human City (Berghahn Books, forthcoming), and the monograph Food Resistance Movements: A Journey into Alternative Food Networks (Palgrave, 2023). She has contributed to the EU projects, SHARECITY, EdiCitNet and FoodCLIC. Ferne is based at the University of Surrey, UK.
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