AGRICULTURE TRANSITION
The sustainable Agriculture transition
The sustainable Agriculture transition 161 of natural enemies, predators or parasites),
replacement of pesticides with non-toxic alterna-tives, eliminating or reducing the use of pesticides and antibiotics.
enhAnce mAnAgement of lAnd And wAter by promoting soil biodiversity through minimal tillage, avoiding pesticides and excess fertilizers including through conservation agriculture or organic agriculture,21 promoting efficient use of fertilizers,22 and promoting efficient irrigation water management.
integrAte systems of crops, livestock, fish And/or tree production for productivity and ecological benefits, for example through mixed crop and forage systems, improved grazing management, and aquaculture integrated into farming systems;
and ensuring animal health and welfare.
mAintAin biodiversity in agricultural ecosystems by promoting diversity within and
among crop plants, livestock, fish and trees on farms23 and through conservation and breeding programmes, protect pollinators24 and natural enemies of pests, enhance soil biodiversity.
promote on-fArm leArning And reseArch, through farmer networks, farmer field schools, participatory plant breeding and research,
supported by investment in research and extension services.
improve connections between fArmers And consumers, through local markets, information and transparency of supply chains, including certification.
provide An enAbling environment by taking into account the environmental, health and social externalities of agriculture and food systems (both positive and negative), promoting policies and redirect subsidies and incentives to support sustainable agricultural practices that enhance biodiversity.
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Progress towards the transition
Globally, areas of cropland continue to grow, as do the use of pesticides and other agrochemicals;
although the rate of use per area of these inputs has stabilized in most regions, rates remain high (see Aichi Target 8). Biodiversity in farmed landscapes continues to decline (see Aichi Biodiversity Target 7). A number of ‘lock-ins’ to industrialized agricul-tural models have been identified.25
Nevertheless, there are many initiatives, led by farmers, scientists, businesses, governments, inter-governmental organizations, and public interest groups, separately and in combination, seeking to achieve a sustainable interaction between agriculture and biodiversity.26 These variously emphasize the role of technologies, management, enabling conditions, agency and equity.27 For example, as noted in the summary of progress towards Aichi Biodiversity Target 7, a 2018 study estimated that 29 per cent of all farms worldwide, covering nine per cent of agricultural land in more than 100 countries, had substituted or redesigned some part of their agricultural production in ways that could be defined as sustainable intensifi-cation.28 While still involving a minority of farm enterprises and a small portion of land under cultivation, this suggests a critical mass of global agriculture is already moving in a direction that can significantly improve outcomes for biodiversity, as well as supporting broader goals for sustainable development.
Some linkages with other transitions food systems: contributes to more diverse and nutritious diets; depends on reduced production needs due to lower demand for meat and avoided waste
lAnd And forests: contributes to reducing land pressure on ecosystems through avoiding expansion of cropland;
depends on ecological processes essential for agriculture
freshwAter: contributes to reduced water abstraction and pollution
climAte Action: contributes to reduced greenhouse gas emissions through reduced tillage, improved manure management and other measures
one heAlth: contributes to reduced negative health impacts from pesticide pollution and overuse of antibiotics in livestock, among other unsustainable practices
The sustainable Agriculture transition 163
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Summary of the transition
Enabling sustainable and healthy diets with a greater emphasis on a diversity of foods, mostly plant-based, and more moderate consumption of meat and fish, as well as dramatic cuts in the waste involved in food supply and consumption. This transition recognizes the potential nutritional benefits from diverse foods and food systems, and the need to reduce demand-driven pressures globally while ensuring food security in all its dimensions.
Rationale and Benefits
The global food system is associated with many drivers of biodiversity loss, in particular through land-use change, the impacts of excess nutrients and the generation of greenhouse gases (see Climate Action transition).1 At the same time, close to 750 million people – nearly one in ten people in the world – suffer severe levels of food insecurity and many more are malnourished. Levels of food insecurity and malnourishment, as well as obesity, are projected to continue to increase if current trends are maintained.2 Shifting to diets that are healthier and more sustainable3 could simulta-neously help to improve human health, reducing diet-related premature mortality by over 90%, and reduce and help reverse the drivers of biodiversity loss (see Pathways).4
More specifically, a dietary pattern higher in plant-based foods (for example vegetables, fruits, legumes, seeds, nuts and whole grains) and lower in animal-based foods (especially red meat) is both healthier (see One Health transition) and gives rise to lower greenhouse gas emissions and land-use change compared to existing diets (see Climate Action and Land and Forests transitions).5 It should be noted, however, that the shift would not apply equally in all regions, for example reductions in meat consumption in a number of countries in the Americas, and increases in some countries in Africa, may both help to improve health and nutrition.6 Additionally, for each type of food there are large variations in the environmental impacts of production according to geography and production
methods.7 While limiting total meat production globally is necessary to reduce and reverse biodi-versity loss, livestock production may be sustainable and appropriate in some ecosystems (see
Agriculture transition).8 Impacts on biodiversity are largely affected by the spatial distribution of production, and thus spatial planning and patterns of trade could help to optimize production to reduce negative impacts.9 A final consideration is that not all healthy diets are sustainable, and not all diets designed for sustainability are always healthy.10
Healthy diets are underpinned by biodiversity:
a diversity of species, varieties and breeds, as well as wild sources (fish, plants, bushmeat, insects and fungi) provide a range of nutrients.11 For example, variety-specific differences within staple crops can often be the difference between nutrient adequacy and nutrient deficiency in populations and individuals.12 Wildlife, from aquatic and terrestrial ecosystems, is a critical source of calories, protein and micronutrients such as iron and zinc for more than a billion people. Fish provides more than three billion people with important sources of protein, vitamins and minerals.13 In addition, biodiversity is essential in food production systems.14 Pollinator-dependent food products, encompassing many fruit, vegetable, seed, nut and oil crops, supply major proportions of micronutrients, vitamins and minerals, and are thus important contributors to healthy human diets and nutrition.15
A number of traditional diets can be important models of healthy and sustainable diets – for example the Mediterranean diet, the traditional