Innovation can accelerate the transition towards a sustainable food system

@inproceedings{Herrero2020InnovationCA,
  title={Innovation can accelerate the transition towards a sustainable food system},
  author={Mario Herrero and Philip K. Thornton and Daniel Mason-D’Croz and Jeda Palmer and Tim G. Benton and Benjamin Leon Bodirsky and Jessica R. Bogard and Andrew Hall and Bernice Lee and Karine Nyborg and Prajal Pradhan and Graham D. Bonnett and Brett A. Bryan and Bruce M. Campbell and Svend Christensen and Michael A. Clark and Mathew T. Cook and Imke J. M. de Boer and Chris Downs and Kanar Dizyee and Christian Folberth and C{\'e}cile M. Godde and James S. Gerber and Mike Grundy and Petr Havl{\'i}k and Andrew Jarvis and Richard King and Ana Maria Loboguerrero and Maur{\'i}cio Ant{\^o}nio Lopes and C. Lynne McIntyre and Rosamond L. Naylor and Javi Navarro and Michael Obersteiner and Alejandro Parodi and Mark B. Peoples and Ilje Pikaar and Alexander Popp and Johan Rockstr{\"o}m and Michael J. Robertson and Pete Smith and Elke Stehfest and Steve M. Swain and Hugo Valin and Mark T. van Wijk and Hannah H. E. van Zanten and Sonja J. Vermeulen and Joost Vervoort and Paul C. West},
  year={2020}
}
Future technologies and systemic innovation are critical for the profound transformation the food system needs. These innovations range from food production, land use and emissions, all the way to improved diets and waste management. Here, we identify these technologies, assess their readiness and propose eight action points that could accelerate the transition towards a more sustainable food system. We argue that the speed of innovation could be significantly increased with the appropriate… Expand

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