Exploring Sustainable Solutions for Increasing Global Food Supplies Report of a Workshop (2011) / Chapter Skim
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A WORKSHOP AGENDA
A WORKSHOP AGENDA
Pages 81-86
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From page 81... ...
However, availability of sufficient food for current and future generations is critical and must be based on sustainable methods of production and distribution that is, using resources available now in such a way that their availability for production and distribution in the future is not compromised or precluded. Recent and current debate surrounding recent food price volatility and the impact of climate change on the future food supplies make the topic very timely and important.
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From page 82... ...
The second day of this second workshop will then explore several of the policy, market, and governance approaches currently thought to be needed to resolve the constraints posed by natural resources to food availability at various scales: global, regional, and local. The third day will engage participants in consideration of what changes (in public policy and regulatory institutions, markets and other economic institutions dominated by the private sector, and social and cultural institutions)
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From page 83... ...
Water David Molden, IWMI Land and Forests Paul Vlek, University of Bonn Marine Fisheries and Aquaculture Jason Clay, World Wildlife Fund 12:20 PM LUNCH 1:20 PM Biodiversity and the Future Food Supplies Tim Benton, Leeds University Soil Quality of Tropical Africa: An Essential Element of Improved Agricultural Productivity Uzo Mokwunye, Development Strategy Consultant 2:50 PM Q&A and Discussion with the Audience 3:20 PM BREAK 3:40 PM Dealing with Climate Change Moderator: Bert Drake, Smithsonian Environmental Research Center (ret.) Climate Change Projection and Potential Impact on the Food System Jerry Nelson, IFPRI Risks and Vulnerabilities David Lobell, Stanford University 83
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From page 84... ...
9:30 AM Food Value Chains Leading to Sustainable Intensification Maximo Torero, IFPRI Enable smallholder farmers to link into markets through commodity value chains, institutional innovations, incentives and credit to achieve sustainable intensification. 10:00 AM Ecosystem Management Jeffrey Milder, EcoAgriculture Partners Taking an ecosystem conservation approach focused on conserving stored carbon in plants, encouraging more carbon sequestration and assuring sustainable management of natural resources while expanding food production, through agricultural and environmental regulation and best practices for sustainably intensified production.
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From page 85... ...
2:30 PM Q&A and Discussion with the Audience 3:00 PM BREAK 3:20 PM Global Public Goods: Natural Resources Nancy McCarthy, FAO Managing natural resources for sustainable food availability and food security must go beyond national boundaries. River basin organizations, organizations like the Congo Basin Initiative, provide some regional governance.
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From page 86... ...
9:30 AM Incentives and Limitations to Action by Civil Society Brian Greenberg, InterAction 10:00 AM Incentives and Limitations to Action by the Private Sector Dennis Treacy, Smithfield Foods 10:30 AM BREAK 10:50 AM Panel: Confront Trade-Offs, Remove National and International Externalities, Seek Multiple Wins, and Establish Coalitions and Partnerships Moderator: Laurian Unnevehr, U.S. Department of Agriculture o Panelist 1: Carol Kramer-LeBlanc, U.S.
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