Feeding the world sustainably after Covid: how will we do it?

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When the president of China scolds his nation of 1.4 billion people about food waste, it’s safe to rank food security as a global concern. The Covid pandemic has stress-tested food supply chains as never before. Border restrictions mean slower harvests and longer journeys to market. Farmers are having to dump milk and bury perishable crops. Shortages loom for 1.6 billion people by the end of 2020 and global food supply will have to grow by 70 per cent by mid-century. In these circumstances food systems become critical infrastructure; their breakdown risks the breakdown of public health and public order. How do we get food to those who need it at a price they can afford in a time of protectionism, climate change and social distance?


James Harding
Co-founder and Editor

Charles Brand
President of Europe and Central Asia, Tetra Pak

Ertharin Cousin
Visiting Scholar at Stanford University’s Center on Food Security and the Environment and formerly Executive Director of the World Food Programme

Hanneke Faber
President, Food & Refreshments at Unilever

Justin King
Non-Exec Director at Marks & Spencer plc and former CEO of Sainsbury’s (2004–14)