Below are two key resources from the World Resources Institute (WRI) and a link to their approach to Food. WRI works to improve people’s lives, protect and restore nature, and stabilize the climate. As an independent research organization, we leverage our data, expertise, and global reach to influence policy and catalyze change across systems like food, land and water; energy; and cities. To enable progress at the pace and scale needed, we also work to shift the economic, finance, and governance structures that shape people’s decisions and behaviors.
Our Food Challenge
The world is projected to hold nearly 10 billion people by 2050. Sustainably feeding this exploding population requires simultaneously addressing challenges facing people, nature, and the climate. Around 800 million people face hunger globally, and research shows the world will have to close a gap of 56% between the amount of food available today and that required by 2050.
Meanwhile, unsustainable food production systems are largely responsible for destroying the world’s ecosystems and fueling climate change. Agriculture uses almost half the world’s vegetated land, consumes 70% of freshwater withdrawals, drives deforestation in tropical nations, and generates nearly one-quarter of global greenhouse gas emissions. And shifting diets in many parts of the world are only increasing the demand for resource-intensive foods.
- 25% of global greenhouse gas emissions come from agriculture
- 1/3 of all food produced is lost or wasted, approximately 1 billion tons every year
- 1/2 Cows and other ruminants contribute roughly half of all emissions from agriculture and land-use change
WRI aims to transform the way the world produces food to create a better future for people, nature, and the climate. We develop cutting-edge research and innovative partnerships to produce more food while protecting and restoring ecosystems and shifting toward lower-carbon consumption patterns. Our research identifies a menu of solutions to the world’s food production and consumption problems. We analyze strategies to sustainably increase food production, such as by increasing pasture yields and improving land and water management. We advance methods to reduce food production’s impact on the environment, such as by protecting primary forests and restoring degraded farmland back into productivity. We develop research, tools, and partnerships to help countries, cities, and businesses measure and reduce their food loss and waste. And we help dining facilities, and others shrink their climate footprints by shifting toward plant-rich foods.
2026: A playbook for food retailers to reduce consumer food waste
Over 60% of food waste occurs in households, costing families thousands each year. With food prices at record highs, helping shoppers waste less and get more value in store builds trust, loyalty, and real impact. Retailers want to help but need solutions that work at scale. Many retailer efforts to address food waste focus on operational waste, which is essential but not enough.
This Playbook shows what works – without asking customers to try harder. Grounded in behavioral science and real-world insights, it offers proven, retailer-ready strategies that make wasting less food easier, more intuitive, and more rewarding—creating shared value for retailers and shoppers alike. Importantly, it identifies 11 “no regret” strategies that retailers should adopt immediately and without hesitation.
2020: Playbook for Guiding Diners Toward Plant-Rich Dishes in Food Service
To help food service companies support diners in choosing more plant-rich meals, this playbook from WRI’s Better Buying Lab outlines the top 23 ‘behavior change’ strategies drawing on cutting-edge academic research into how people choose food, as well as insights from experts in the food service industry about what works and what doesn’t.
Producing beef emits 20 times more greenhouse gases than common plant-based proteins, which is why shifting diets toward containing less beef, and more plants, is an important climate action.
The playbook is designed to be used by anyone working in the food service sector wishing to make changes within their operations to encourage diners to choose more sustainable, plant-rich options — including chefs, food servers, managers, sales people, marketing and communications professionals, food operators, distributors, researchers, nutritionists, dietitians, and procurement teams.
updated 2026 February
Transparency | Diversity | Dynamism | Evidence-based |