The global food system accounts for 30% of carbon emissions. Yet a third of food is lost or wasted yearly. How can we redesign food products and food systems in line with a circular economy? Find out in the latest episode of Economist Impact's "Inside the Circle" podcast, hosted by me.

I am pleased to announce the publication of the latest Food Sustainability Index (FSI), a project that I have directed since 2017. Developed by Economist Impact with the support of the Barilla Foundation, the FSI examines how food systems are performing across three pillars: food loss and waste, sustainable agriculture, and nutritional challenges.

I will moderate a webinar to discuss the results of the Food Sustainability Index (FSI), developed by Economist Impact with the support of the Barilla Foundation. The session will highlight common lessons on how best to tackle key food-systems challenges faced by countries around the world.

I am honoured to be a faculty member of the Food & Sustainability course of the European Institute of Innovation for Sustainability (EIIS) again this year. The Food Sustainability Index, developed by Economist Impact with the support of the Barilla Foundation, is the main educational tool used during the course.

On November 21st I addressed the Dubai International Food Safety Conference 2021 via video message. I focused on the Food Sustainability Index, developed by Economist Impact with the support of the Barilla Center for Food & Nutrition Foundation (BCFN).

I presented the European regional findings of the Global Food Security Index (GFSI) during a BBC Follow the Food webinar. The GFSI considers the issues of food affordability, availability, quality and safety, and natural resources and resilience across a set of 113 countries.

I will be presenting about "Food sustainability: changing trends, benchmarking and the latest solutions" at the World Green Economy Summit, programmed by Economist Impact Events, on October 6th.

It's Global Goals Week, the UN General Assembly and the week of the UN Food Systems Summit. So I am delighted to speak about sustainable food systems at REIMAGINE!, a one-day virtual global summit on Friday September 24th, in support of the Girl Up campaign by the United Nations Foundation.

As project director of the Food Sustainability Index, developed by Economist Impact with the Barilla Foundation, I spoke about "Nature-Based Solutions, Finance & Regenerative Agriculture" at the World Climate Foundation's World Biodiversity Summit during Climate Week NYC.

To find out more about how G20 countries are performing on the latest Food Sustainability Index, read a new report and watch the launch webinar that I moderated.

I will be a faculty member for the Food & Sustainability Certificate Programme provided by the European Institute for Innovation and Sustainability and starting in May 2021.

On November 26th 2020 I presented The Economist Intelligence Unit's Food Sustainability Index as part of a panel discussion on the science of characterising and assessing the transition towards more sustainable food systems.

On September 10th I presented the Food Sustainability Index during a webinar on teaching the complexity of food sustainability. The webinar explored how to introduce the FSI EDU toolkit in university curricula.

On Thursday May 28th I moderated a fantastic webinar on the future of seafood. The panel discussed the most important sustainability challenges facing fisheries and aquaculture.

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.

For two years I have been the lead editor of The Economist Intelligence Unit’s food sustainability programme. As I bow out, I am reminiscing about the great impact the FSI is having on stimulating policy dialogue and progress.

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.

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.