Artificial intelligence, systemic risks, and sustainability

Despite world food production keeping pace with population growth because of the Green Revolution, the United Nations (UN) State of Food Security and Nutrition in the World 2022 Report indicates that the number of people affected by hunger has increased to 828 million with 29.3% of the global population food insecure, and 22% of children under five years of age stunted. Many more have low-quality, unhealthy diets and micronutrient deficiencies leading to obesity, diabetes, and other diet-related non-communicable diseases. Additionally, current agro-food systems significantly impact the environment and the climate, including soil and water resources. Frequent natural disasters resulting from climate change, pandemics, and conflicts weaken food systems and exacerbate food insecurity worldwide. In this review, we outline the current knowledge in alternative agricultural practices for achieving sustainability as well as policies and practices that need to be implemented for an equitable distribution of resources and food for achieving several goals in the UN 2030 Agenda for Sustainable Development. According to the UN Intergovernmental Panel on Climate Change, animal husbandry, particularly ruminant meat and dairy, accounts for a significant proportion of agricultural greenhouse gas (GHG) emissions and land use but contributes only 18% of food energy. In contrast, plant-based foods, particularly perennial crops, have the lowest environmental impacts. Therefore, expanding the cultivation of perennials, particularly herbaceous perennials, to replace annual crops, fostering climate-smart food choices, implementing policies and subsidies favoring efficient production systems with low environmental impact, empowering women, and adopting modern biotechnological and digital solutions can help to transform global agro-food systems toward sustainability. There is growing evidence that food security and adequate nutrition for the global population can be achieved using climate-smart, sustainable agricultural practices, while reducing negative environmental impacts of agriculture, including GHG emissions.

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Sustainable Agro-Food Systems for Addressing Climate Change and Food Security

Effects of agricultural activities on energy-carbon-water nexus of the Qinghai-Tibet Plateau

Abstract Civilization is dependent upon plants for survival. Plants permeate our every moment and our relationship with them will dictate how we will manage the threats of climate change and ecological collapse defining the Anthropocene. Yet, despite the significance of plants and the critical role they have played in shaping ecosystems, civilizations, and human cultures, many people are now disconnected from the botanical world. Students are presented with little plant content, particularly identification, compared with animal content. Consequently, we are producing few plant scientists and educating fewer scientists about plants. This drives a self‐accelerating cycle we term the extinction of botanical education. A process of knowledge erosion, that in this instance contributes to our separation from the natural world, makes us blind to the biodiversity crisis and inhibits our ability to restore it. We argue that neglecting the importance of plants within education threatens the foundations of industries and professions that rely on this knowledge. Furthermore, this extinction of botanical education creates an existential threat: Without the skills to fully comprehend the scale of and solutions to human‐induced global change, how do we as a society combat it? We present key research agendas that will enable us to reverse the extinction of botanical education and highlight the critical role plants play on the global stage.

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The botanical education extinction and the fall of plant awareness

Bread as a staple food has been predominantly prepared from refined wheat flour. The world's demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science. 

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Sustainable plant-based ingredients as wheat flour substitutes in bread making

Reversing the alarming trend of rising food insecurity requires transformations towards just, sustainable and healthy food systems with an explicit focus on the most vulnerable and fragile regions.

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Constance Okollet

Papers

Investment in resilient food systems in the most vulnerable and fragile regions is critical