Circular design for food: six short stories
This collection of six short stories will take you on a regenerative production journey, from...
The current food system doesn’t work for everyone, and it certainly doesn’t work for the environment. Industrial farming has turned agriculture into a leading source of greenhouse gas emissions and pollution, and is driving the extinction of species.
Not only do we produce food in a way that won’t work in the long term, but we also waste almost a third of it while nearly 10% of the world’s population go hungry.
Transitioning to a means moving towards a food system that builds natural capital and allows nature to thrive.
Regenerative food production means growing food in ways that generate positive outcomes for nature such as healthy and stable soils, improved local biodiversity, improved air and water quality.
It is implemented through practices tailored to local contexts such as using diverse crop varieties and cover crops, rotational grazing, and agroforestry (growing trees around or among crops or pasture) and results in agricultural land that more closely resembles natural ecosystems like forest and native grassland, providing habitat for a wide range of organisms.
With the circular economy, we can build a food system that ensures our food never creates waste.
It prevents food waste, surplus edible food to people who need it and inedible food by-products and human waste become inputs for new products.