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08.09. 17:00 — 17:40

Chiara Cecchini

The Future of Food Treatment & Nutrition as Crucial Factors for the Future of the Planet

Agriculture caused atmospheric carbon dioxide to rise from 260 ppm (parts per million) some 7,000 years ago to 280 ppm by the beginning of the Industrial Revolution in the 18th century. A rise of 0.003 ppm per year. CO2 level reached then 310 ppm by the outbreak of the Second World War: a rise of 0.3 ppm per year, 100 times faster than in the previous 5,000 years.

In 2020 its level rose to over 412 ppm in 2020. A rise of 1.3 ppm per year, 4 times faster than in the previous 100 years and 400 times faster than in the last 5,000 years. Carbon dioxide levels in the atmosphere are now higher than they have ever been in the last 3 million years.


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What does it have to do with food? Much more than we think. The food, agriculture, and land use sector contributes 24 percent of anthropogenic greenhouse gas emissions. 75% of the world’s food is generated from only 12 plants and 5 animal species, which are depleting the soil. We produce enough food to feed 11 billion people, while being “just” 7.8 billion people in the world today, there are 825 million of us who go to bed hungry.

Such complex problems need a net of solutions to work together: addressing waste and diets, shifting agricultural practices and bring them to scale, decoupling food production from land, are just some of the possibilities worth analyzing.