Global experts are urging governments worldwide to take immediate action to transform food systems into models of health and sustainability. Growing concerns over the environmental impact of current food production practices and rising rates of diet-related diseases fuel this call to action. A recent international conference hosted scientists, policymakers, and advocates to discuss the urgent need for a radical overhaul of how food is produced and consumed.

“Our food systems are failing us—they are degrading our environment, fueling climate change, and contributing to an epidemic of diet-related diseases,” said Dr. Maria Neira, Director of the Department of Environment, Climate Change, and Health at the World Health Organization (WHO). Neira and other experts warned that without swift and decisive action, the consequences could be catastrophic for both people and the planet.

Experts are advocating for comprehensive reforms to reduce the environmental footprint of food systems while improving public health outcomes. They discussed the deleterious impact of current agricultural practices, noting that agriculture accounts for nearly one-quarter of global greenhouse gas emissions, with livestock production being a major contributor. If these emissions are not curbed, experts say, it will be impossible to meet international climate goals, including those set by the Paris Agreement.

In addition to greenhouse gas emissions, food production is a leading cause of deforestation, water scarcity, and biodiversity loss. Professor Tim Benton, Research Director at Chatham House, highlighted the necessity of transitioning to sustainable farming practices. “We need to rethink how we produce food and move towards methods that work with nature, not against it,” Benton said.

Dietary changes are also crucial for improving public health and reducing the environmental impact of food systems. Experts noted that diets, particularly in high-income countries, are heavily reliant on animal products and processed foods, which contribute to both environmental degradation and poor health outcomes. Dr. Walter Willett, Professor of Epidemiology and Nutrition at Harvard T.H. Chan School of Public Health, advocated for a shift towards diets higher in plant-based foods and lower in meat and dairy. “This means increasing our intake of fruits, vegetables, nuts, and legumes, while reducing our consumption of red meat and processed foods,” Willett said.

The issue of food waste was another critical concern. Up to one-third of all food produced globally is wasted, contributing to unnecessary greenhouse gas emissions and resource use. Dr. Liz Goodwin, Senior Fellow and Director of Food Loss and Waste at the World Resources Institute, called for stronger policies to reduce food waste at every stage of the supply chain. “Reducing food waste is one of the most effective ways we can lower the environmental impact of our food systems,” Goodwin said.

Public bodies also play a pivotal role in shaping local food initiatives like community gardens, food pantries, and food partnerships. Researchers from the University of Surrey emphasize that these entities can make or break such initiatives and should use their power to support and nurture them. A study conducted by the University of Surrey, which examined 34 food initiatives in East London, revealed how these projects were significantly influenced by their interactions with councils, funders, and housing associations. The findings suggest that with supportive policies and engagement from public bodies, local food initiatives can flourish and contribute meaningfully to both community resilience and environmental sustainability.

Throughout the conference, experts stressed the vital role of governments in driving the transition to healthier and greener food systems. They called for the implementation of robust policies that incentivize sustainable farming practices, promote healthy diets, and reduce food waste. Dr. Neira underscored the urgency of government action: “We need policies that prioritize public health and environmental sustainability, and we need them now.”

The experts also emphasized the importance of international cooperation, urging governments, international organizations, and civil society to work together to share best practices and align policies. “Global problems require global solutions,” said Benton. “By working together, we can create food systems that are equitable, sustainable, and resilient.”

As the conference concluded, experts expressed hope that their call to action would inspire governments to take bold steps towards creating healthier, greener food systems. “We have the knowledge and the tools to transform our food systems,” said Willett. “Now it’s up to governments to lead the way and make the necessary changes to protect our health and our planet.”

The push for healthier and more sustainable food systems is gaining momentum, and the experts’ message, bolstered by findings from local studies, serves as a powerful reminder of the urgent need for change. The hope is that governments and public bodies will rise to the challenge, seize the opportunity to support local initiatives, and create a better future for both people and the planet.