1. Anthony Kleanthous 25 November, 2010 Eating Earth

2. Agenda The Challenge Food impacts Responses and priorities

3. Agenda The Challenge

4. Source: Global Footprint Network Global Ecological Footprint

5. 30% decline since 1970 Source: Zoological Society of London Global Living Planet Index

6. If everyone consumed natural resources at the same rate as people in the UK we would need almost 3 planets to support us

7. Overall Strategy

8. Agenda The Global Challenge Food impacts Responses and priorities

9. Food accounts for a quarter of our eco footprint Source: WWF 2010

10. Sustainable agriculture is key Source: WWF/FCRN 2010

12. Meat and dairy are of greatest concern 60-80% of direct agricultural Impacts Around ¾ of land use change impacts 1Kg beef takes 15,500 litres of water 80% of soya is consumed by animals

13. Cerrado – The Brazilian Savannah Richest savannah in the world and home for 5% of global biodiversity

14. Presentation title can go here Secondary information XX-XX Month, Year Additional information can run Underneath if neccessary Topic can go here A basketball court full of soy for every consumer On average each European consumer eats 87 kg of meat and 250 eggs per year. To produce this an “agricultural footprint” of 400 square meters is needed.

15. The Cerrado: as it was Source: Machado et al 2004

16. The Cerrado: 2002 Source: Machado et al 2004

17. On a US diet, we could feed 2.5bn people

18. Source: Global Footprint Network, 2010 Eating as usual

19. Source: Global Footprint Network, FAO, 2006 95% renewables + Malaysian diet

20. Consumption changes are essential Source: FCRN, 2010

21. Agenda The Global Challenge Food impacts Responses and priorities

22. Sustainable Consumption Eliminate waste Reduce meat and dairy consumption (“less but better”) –Intensively produced –Imported –Processed Locally in season fruit and vegetables Certified sustainable commodities –Round Table on Responsible Soy (RTRS) –Roundtable on Responsible Palm Oil (RSPO) –Fish (Marine Stewardship Council, Aquaculture SC) –(soon)…Beef?

23. Helping consumers The right products Responsibly produced Clearly labelled Appropriately priced Guidance on choosing, buying, storing, cooking Political leadership

24. Choice Editing Remove “unsustainable” Provide “sustainable” Innovation Product features Products Services Business models Choice Influencing Marketing Advertising Guidance Sustainable Business Practice Helping consumers

25. What we need from government Dietary guidance and education Fiscal reform to reflect true cost –Green taxes (carbon, water, biodiversity) –Shift subsidies (CAP reform!) Responsible public purchasing Work with retailers and producers

26. One Planet Food Tasting the Future

28. Summary We are eating the fabric of our planet Sustainable Food is critical to survival We must change the way we eat Business and government must help change the system Change must start NOW!