Food | WWF
© Hoang Nhiem / PIXERF / WWF

Food

Today, Food production (including crops, livestock, and aquaculture) is the biggest threat to environmental conservation.

Food production has resulted in a loss of 70% of biodiversity, according to the Convention on Biological Diversity. It uses 34% of land and 69% of freshwater, accounts for 24-30% of greenhouse emissions (LPR 2016), is the lead cause of deforestation, and has resulted in over-fishing of 31.4% of fish stocks globally with another 58% fished to maximum capacity (FAO, 2016). It also threatens wildlife through pressure on protected areas and habitats. The food production system is also under threats from climate change such as extreme weather, sea-level rise, salinization and etc. Food production needs to demonstrate that it can produce products in a sustainable way.

© WWF / Greg Funnell

WWF-Viet Nam has put significant effort to engage the food sector and drive it for sustainable production through:

  • Promoting better production: aquaculture (shrimp and pangasius) comply with international certification schemes (ASC) contributing to socio-economic and environmental sustainability in priority landscapes,
  • Creating sustainable supply chains from increased transparency and improved performance of companies which are established at sufficient scale on priority commodities,
  • Strengthened investment policies, regulations, and better planning are implemented at the local, regional and national level to promote sustainable production,
  • Accelerating domestic demand for certified products where positive progress is made to shift the green sourcing, procurement, and local consumption of certified priority commodity products (aquaculture, fisheries)
  • Influencing financial flows where key financial institutions by incentivizing, supporting and demanding to improve industry practices on priority commodities and supply chains.
© Martin Harvey / WWF