The population of the globe reached eight billion in November 2023. According to UN estimates, that number will rise even further to 9.7 billion by 2050.

To adequately feed almost 10 billion people, we will require the resources of not one, but three planet Earths if we carry on with the current methods of producing, supplying, and consuming food.
It goes without saying that neither Planet B nor Planet C exist. The food sector must play a crucial role in finding innovative sustainable nutrition solutions that meet people's nutritional needs while minimizing their negative effects on the environment. This will help us address the challenge of feeding everyone on our one and only planet.

In this post, I'll talk about the problems with the world food system and look at how advances in sustainable nutrition might help the food business affect change.

Issues facing the world food system
The health of people and the environment are being impacted by the intricate and interconnected problems facing the global food system.

Since 1975, the prevalence of sedentary lifestyles and bad diets has contributed to an almost threefold increase in obesity worldwide. Presently, two billion males, Cutting back on sugar consumption

Diets heavy in sugar and refined carbs are a factor in obesity and overweight. For instance, 53% of adult women and 45% of adult males in the WHO's Eastern Mediterranean Region are overweight or obese. With about 14% of the population suffering from diabetes, the area also has the highest diabetes rate.

The WHO has set a 35 percent reduction in childhood and adult obesity as the MENAT region's goal. Governments should regulate the food environment for nutritional quality, pricing, and marketing strategies, and they should enact nutrition labeling that encourages healthy choices.

The region's food products are only labeled with traffic light in a small number of countries. Sugar, salt, and fat content are listed on the label to assist customers. Reformulation and optimization of nutrition

Dietary habits are becoming more and more important to consumers. For the purpose of combating obesity and preventing non-communicable diseases, governments are enacting levies and regulations on goods that are heavy in fat, sugar, and salt.

Thus, there is pressure on the food business to reformulate its current line of products. The good news is that producers can now successfully lower sugar and salt content in their products to comply with dietary criteria while maintaining an enticing taste by utilizing readily available taste modulation technology, such as Kerry's Tastesense.

Food producers can also forecast how alterations to materials or recipes will impact the nutritional profiles of their products by using commercially available digital tools like the Kerry NutriGuide.

Avoiding food waste

Creating goods with integrated food waste management is one strategy to combat the problem.