作者
Mario Herrero,Philip K. Thornton,Daniel Mason-D’Croz,Jeda Palmer,Tim G. Benton,Benjamin Leon Bodirsky,Jessica R. Bogard,Andy Hall,Bernice Lee,Karine Nyborg,Prajal Pradhan,G. D. Bonnett,Brett A. Bryan,Bruce M. Campbell,Svend Christensen,Michael Clark,Mathew T. Cook,I.J.M. de Boer,Chris Downs,Kanar Dizyee,Christian Folberth,Cécile Godde,James Gerber,M. J. Grundy,Petr Havlík,Andy Jarvis,Richard King,Ana María Loboguerrero,M. A. Lopes,C. Lynne McIntyre,Rosamond L. Naylor,Jose Emilio Jiménez-Beatty Navarro,Michael Obersteiner,Alejandro Parodi,Mark B. Peoples,Ilje Pikaar,Alexander Popp,Johan Rockström,Michael Robertson,Pete Smith,Elke Stehfest,Stephen M. Swain,Hugo Valin,Mark van Wijk,H.H.E. van Zanten,Sonja J. Vermeulen,Joost Vervoort,Paul West
摘要
Future technologies and systemic innovation are critical for the profound transformation the food system needs. These innovations range from food production, land use and emissions, all the way to improved diets and waste management. Here, we identify these technologies, assess their readiness and propose eight action points that could accelerate the transition towards a more sustainable food system. We argue that the speed of innovation could be significantly increased with the appropriate incentives, regulations and social licence. These, in turn, require constructive stakeholder dialogue and clear transition pathways. Technologies and systemic innovation are critical for the transformation of the food system. This Perspective identifies promising technologies, assesses their readiness and proposes eight action points to accelerate innovation.