At WBCSD, “Improving Food Systems” has been the mission of the FReSH project since its inception in 2017. In discussions with members and partners over the years, protein has been at the center of debate, firstly because it is the food element with the highest environmental impact per calorie of food produced, and also because discussions about protein between companies, scientists and civil society tend to end up in entrenched positions.
Therefore, to identify priority areas for action, the FReSH project teamed up with scientific partners (EAT and FABLE) to combine its modelling with quantified industry insights to produce a Protein Pathways White Paper to guide the transformation of the protein field.
This whitepaper identifies the most promising solution spaces for the protein sector, and indeed for the food system as a whole. These can help significantly reduce greenhouse gas emissions and degradation of the natural environment, and go even further than the commonly agreed 2030 “holy grail” for climate and nature. It demonstrates how business solution spaces can have an impact on:
- Reduce agricultural greenhouse gas emissions from 8.8 GtCO2e (based on IPCC and FAO projected business as usual emissions scenarios) to 1.6 GtCO2e by 2030.
- Increase the land area that can support biodiversity conservation by at least 20% by 2030.
In parallel with the protein pathways whitepaper, we published a report on plant-based proteins, which explores and shares the best solutions for scaling diverse plant proteins globally, promoting a sustainable and healthy balance between plant and animal proteins.
So what's next? WBCSD's Food and Agriculture Program Area, through FReSH and the new Scaling Positive Agriculture project, is prioritizing joint action with members on and beyond protein using impact assessments in the business solutions space. We expect to publish a Protein Impact Measurement Framework and Scaling Positive Agriculture goal statement in June 2020, and a Roadmap for Sustainable Healthy Diets at the end of 2020.
