2017 WWF Virtual Food Lab
impacts the planet . This group agreed that we must understand the complexity of human diets when attempting to create more sustainable systems of food production .
The second topic group had an engaging , action-oriented discussion around strategies , structures and ideas for building collaboration across practices to address global goals . It was determined that as a network , we need to focus our cross-practice efforts around issues where the interest and energy for collaboration exists and provide support there . The group strongly articulated that we need to change network incentive structures to reward collaboration , rather than siloed-thinking and behaviour , and simultaneously equip people across the network with the tools , skills and mindsets needed to facilitate , host and collaborate across practices
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SESSION 1 . A
CUMULATIVE IMPACT OF FOOD PRODUCTION ON WATER
Hosted by Richard Perkins , WWF-UK
Three examples of cumulative impacts of food / fibre production on water were presented and discussed - the discussions implied heavily that water and the cumulative impacts on
10 vital resources necessitates the need for joint working of several practices and other sectors - economics / social / business .
“ Implement Good Agricultural Practices and improve quality protocols , including more water criteria .”
“ Ecosystem services mapping that allows one to target these activities better across the watershed , for example the Great Barrier Reef .”
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SESSION 1 . B
MEAT GUIDES AS A SUSTAINABILITY TOOL
Hosted by Anna Richert , WWF-Sweden and Stella Höynälänmaa , WWF-Finland Environmental impacts from food consumption are dominated by the