November 21st marks World Fisheries Day. Total world fish production is expected to reach 201m tonnes by 2030—a growth of 18% from 2016. Yet one third of global fish stocks are being exploited at unsustainable levels, according to the Food and Agriculture Organisation.
I presented The Economist Intelligence Unit's Food Sustainability Index, of which I was the lead editor for several years, at the Sustainable Food Summit in Istanbul. Organised by the Sustainability Academy and the Turkey Food Industry Employers' Association, the event discussed policy, civil society and corporate action to boost food sustainability in Turkey and beyond.
In August I presented recent progress on sustainability-related projects at the Green Economics Institute 14th Annual Conference at Said Business School, University of Oxford. The conference was attended by leading academics in areas such as environmental economics, finance and sustainable development.
On April 8th and 9th I attended the Cambridge Global Food Security Symposium 2019, which focused on generating practical solutions for India and Africa. I presented the Food Sustainability Index on day 2 of the conference.
Food Sustainability Index 2018: France leads developed world in food sustainability; Rwanda is top performer in developing world
Sustainable food systems are vital for achieving the SDGs by 2030. There are strong connections between the SDGs and the three core dimensions of food systems: economic, social and environmental.