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Fighting hunger, helping planet health go hand in hand

Jeff Mitchell/UCANR WFP-UC-world-hunger.jpg
Strip till processing tomato transplanting into cover crop residue in Hollister, Calilf., is an example of the regenerative agricultural practices that boost soil health.
University leaders are working together to tackle a complex set of challenges related to food availability.

University leaders, faculty and students from across the U.S. and around the world are working together to tackle a complex set of challenges that prevent millions of people from getting enough of the right foods.

In March, University of California, Davis, the UC Global Food Initiative and the UC Agriculture and Natural Resources Nutrition Policy Institute, in partnership with the Hunger Solutions Institute at Auburn University, hosted a summit for members of Universities Fighting World Hunger, where more than 500 attendees from 22 countries sought solutions to the tragedy of world hunger, food insecurity and malnutrition that results in chronic diseases and obesity.

The 16th annual summit, held virtually for the second time, introduced a new way to address hunger by focusing on its connections to global climate change and the catastrophic COVID-19 pandemic.

Opening keynote speaker Bill Dietz, director of the Redstone Global Center for Prevention and Wellness at George Washington University, called the multiple threats to human well-being a “syndemic” driven by political power, capitalism, social norms and structural racism.

He suggested triple-duty solutions to the syndemic. For example, for U.S. populations, increasing plant-based foods and reducing beef consumption leads to (1) healthier diets that reduce obesity, diabetes and cancer; (2) improves nutritional quality and food security; and (3) lowers greenhouse gas emissions from agriculture and cattle production.

“I don't mean to say we eliminate beef,” Dietz said. “Beef can be healthy if grass fed and contains micronutrients. We need to reduce it. I don't pretend that's an easy lift. There is resistance at the highest levels of government. But we need to generate the political will to turn that around.”

Dietz recommended the development of local and regional food systems for food resilience, health, equity and environmental sustainability. Regional systems are more agile and not devoted to monoculture, such as that found in the U.S. Midwest where great swaths of land are managed exclusively for corn production.

 “The question is not what we need to do, but how to do it,” Dietz said. “We need to act now. We need to build political will. We need to hold leaders accountable.”

A new Green Revolution

On the world stage, increasing access to food must address poverty, inequality, wars and politics, said Rattan Lal, distinguished professor of soil science at Ohio State University.

The projections that the earth will have 2 billion more residents by 2050 means there's a need for a new “Green Revolution,” Lal said. In the 1950s, fears that food production was lagging behind population growth were rampant. The fears were not realized due to the mid-century Green Revolution, in which research and technology boosted agricultural production worldwide with advances in variety selection, irrigation, synthetic fertilizers and pesticides. Yields rose exponentially.

“This miracle saved hundreds of millions from starvation,” Lal said. “Despite all that progress, there is still hunger.”

To meet food demand anticipated in 2050, the new Green Revolution must be different.

“Rather than input based, it must be natural resources based,” Lal said. “The strategy is to produce more food from less land, less water, less fertilizers and less energy.”

Managing agricultural land with regenerative principles – such as maintaining year-round soil cover, eliminating tillage and applying integrated nutrient management – leads to healthy, sustainable and productive soils that lock up carbon and minimize greenhouse gas emissions to the atmosphere.

“Something I hope to see protected in the new Farm Bill – the rights of soil,” Lal said. “Soil is a living entity. It has rights. We have a Clean Air Act, a Clean Water Act. It is time for a Healthy Soil Act. I hope it will be in 2022 or 2023. That involves policy translating science to action.”

The benefits of soil health are research-proven, but not yet widely implemented on farmland around the world, an example of a dichotomy shared by summit keynote speaker Jeffrey Sachs, an economist with the Center for Sustainable Development. He quoted the well-known observation of science fiction writer William Gibson, “The future is already here – it's just not evenly distributed.”

“There are solutions. I call them pathways. They are not gimmicks,” Sachs said. “Our work is to build the public understanding and awareness of the importance of these pathways.”

Sachs encouraged summit attendees to advocate locally and at the state and federal levels to promote new food systems approaches.

“Write blogs, op-eds and suggestions. What can corporations commit to? What should governments commit to? What can the food industry commit to?” Sachs said. “A lot of agricultural policies promoted by large commercial interests neglect environmental objectives. What we need is a one-world approach to move beyond the narrow view of a powerful corporate lobby and move to ecosystem sustainability in agriculture, carbon storage, healthful diets and a culture of appreciation of agriculture and healthful food.”

A role for land grant universities

Lorrene Ritchie, director of UC's Nutrition Policy Institute, said she believes UC Agriculture and Natural Resources and other land grant institutions can help direct humanity along a pathway of human and planet health.

“We have nutrition programs, dairy and beef research, irrigation, pest control, production, and natural resources expertise, and are well positioned to work together,” Ritchie said. “As a nutrition researcher, I can bring expertise on human dietary needs, while others can identify the crops that are most environmentally sustainable in different ecosystems. How we can get the best nutrition with the smallest environmental impact is the key question to address.”

Consumers can also help protect the planet's health with information to make educated decisions about their food choices.

“I would like to see food labeling not only for nutrition, but also on the product's sustainability,” she said.

Impacts from food on the planet's health involve production, water use, transportation, packaging and other factors.

“It kind of makes you dizzy to think about balancing impacts to human health and planet health. At UC ANR, we have the expertise and we can contribute to making progress in California and beyond in that regard. Complex problems will require multiple solutions – the time to act is now,” Ritchie said.

Source: University of California Division of Agriculture and Natural Resources, which is solely responsible for the information provided and is wholly owned by the source. Informa Business Media and all its subsidiaries are not responsible for any of the content contained in this information asset. 
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