United Nations Food Systems Summit 2021
Scientific Grouphttps://sc‐fss2021.org/

A paper from the Scientific Group of the UN Food Systems Summit
July 18th 2021

BOOST NATURE POSITIVE PRO‐DUCTION
A PAPER ON ACTION TRACK 3
byElizabeth Hodson, Urs Niggli, Kaoru Kitajima, Rattan Lal, Claudia Sadoff

The Scientific Group for the UN Food Systems Summit is an independent group of leading researchers andscientists from around the world. Its members are responsible for ensuring the robustness, breadth and inde‐
pendence of the science thatunderpins the Summit and its outcomes.
Joachim von Braun (Germany) Chair of the Scientific Group. Director of the Center for Development Research(ZEF), Bonn University, and Professor for economic and technological change.
Kaosar Afsana (Bangladesh) Vice Chair of the Scientific Group. Professor Public Health, BRAC University.
Louise Fresco (Netherlands) Vice Chair of the Scientific Group. President of the Executive Board, Wageningen Uni‐
versity & Research.
Mohamed Hassan (Sudan) Vice Chair of the Scientific Group. President of The World Academy of Sciences forthe advance‐ ment of science in developing countries (TWAS).
Mario Herrero Acosta (Costa Rica) Chief Research Scientist of Agriculture and Food, The Commonwealth Scientificand Indus‐ trial Research Organisation (CSIRO).
Ousmane Badiane (Senegal) Chairperson of Akademiya2063, former Africa Director for the International Food
Policy Research Institute (IFPRI).
Patrick Caron (France) Vice President of the University of Montpellier, President of Agropolis International and
Director of the Montpellier Advanced Knowledge Institute on Transitions
Martin Cole (Australia) is Professor for Agriculture and Food within the Commonwealth Science and Industrial
Research Orga‐nisation (CSIRO). Chairperson of the HLPE Steering Committee of CFS.
Ismahane Elouafi (Morocco) Chief Scientist, Food and Agriculture Organization of the United Nations (FAO).
Frank A. Ewert (Germany) Scientific Director, Leibniz Centre for Agricultural Landscape Research (ZALF).
Sheryl L. Hendriks (South Africa) Professor of Food Security & Director, Institute for Food, Nutrition and Well‐being, University of Pretoria.
Thomas W. Hertel (USA) Professor of Agricultural Economics at Purdue University and Executive Director of the
Global Trade Analysis Project (GTAP).
Jikun Huang (China) Professor at School of Advanced Agricultural Sciences and Director of China Center for Agri‐cultural Policy (CCAP), Peking University.
Marta Hugas (Spain) Chief Scientist at European Food Safety Authority (EFSA).
Elizabeth Hodson de Jaramillo (Colombia) Professor Em. School of Sciences of the Pontificia Universidad Jave‐
riana, and mem‐ ber of Inter American Network of Academies of Sciences (IANAS).
Andrew Kambugu (Uganda) Executive Director Infectious Diseases Institute (IDI), College of Health Sciences,
Makerere Uni‐ versity. Co‐founder of the Researchers for Global Health (R4GH) initiative.
Kaoru Kitajima (Japan) Professor at Kyoto University Graduate School of Agriculture; a forest ecologist, especiallyin tropical America and Asia.
Rattan Lal (USA)Distinguished University Professor of Soil Science, Director CFAES Rattan Lal Center for Carbon
Management and Sequestration at the Ohio State University. World Food Prize Laureate 2020.
Hoesung Lee (South Korea) Chair, Intergovernmental Panel on Climate Change (IPCC), Professor at Korea Univer‐sity Graduate School of Energy and Environment, Seoul.
Uma Lele (India) is President of the International Association of Agricultural Economists (IAAE).
Lynnette M. Neufeld (Canada) incoming President of the International Union of Nutrition Scientists (IUNS), Di‐
rector Know‐ ledge Leadership, Global Alliance for Improved Nutrition (GAIN).
Urs Niggli (Switzerland) Scientist focusing on sustainable farming systems, from 1990 to 2020 he led the ResearchInstitute of Organic Agriculture (FiBL)
Claudia Sadoff (USA) Executive Management Team Convener and Managing Director, Research Delivery and Im‐
pact, of theConsultative Group on International Agricultural Research
Lisa Sennerby Forsse (Sweden) past President, Royal Swedish Academy of Agriculture and Forestry (KSLA) andwas the vice‐chancellor of the Swedish University of Agricultural Sciences 2006‐2015.
Jean‐François Soussana (France) is Vice‐President for international at the French national research institute for
agriculture, food and environment (INRAE).
Morakot Tanticharoen (Thailand) Professor and Senior Advisor to the President of the National Science and Tech‐
nology Deve‐ lopment Agency (NSTDA), research in microbiology and biotechnology.
Maximo Torero (Peru) ex‐officio Member Chief Economist, Food and Agriculture Organization of the United Na‐
tions (FAO).
Aman Wirakartakusumah (Indonesia) Professor Em. at Department of Food Science and Technology and Senior
Scientist at SEAFAST Center, Bogor Agricultural University (IPB), President‐Elect, International Union ofFood Science and Technology.

David Zilberman (Israel, USA) Professor in the Department of Agricultural and Resource Economics, University ofCalifornia at Berkeley. One of the Founders of the International Consortium of Applied Bio‐economy
Research (ICABR).

Abstract
Transforming food systems involves five action tracks: i) access to safe and nutritious
food, ii) sustain‐able consumption, iii) nature‐positive production, iv) equitable livelihood,and v) resilience to shocksand stress. The overall goal of Action Track 3 is to reconcile theneed for the production system to meet the demands from growing populations and risingprosperity with the necessity of restoring the environment, improving the quality of soil, con‐serving biodiversity, and sustainably managing land, water and other natural resources. The
strategy is to protect, manage and restore ecosystems: to “produce more from less” and set
aside some land and water for nature. In this context, action at the landscape scale is key,
extending beyond individual production fields to the watershed, entire river basin, and to thecoastal area influenced by the change on land‐use and river discharges (IPCC 2019). Nature‐
positive landscape‐level interventions include system‐based conservation agriculture, agro‐
forestry, river basin management, bio‐inputs, integrated soil fertility management, soil andwater conservation and nutrient recycling. In particular, maintaining trees in landscapes,
avoiding deforestation and promoting landscape restoration are critically important for pre‐venting soil erosion, regulating water resources, and protecting environmental services es‐
sentialfor sustaining production at multiple scales from regional to global. Such nature‐
positive approaches are best based on bottom‐up and territorial processes, strengthened byscientific innovations and enabling policy environments. Translating science into transforma‐tive action also requires system‐level governance and policy interventions that enable andprovide incentives for farmers and land managers to adopt nature‐positive practices. Greaterpublic and private sector investment in research and innovation is needed, if we are to develop
solutions and adequately scale the adoption of nature‐positive production systems. Further‐more, a realignment toward nature‐positive food systems requires awareness and empower‐
ment on the part of producers and consumers. These concepts must be introducedto farm‐ers through robust extension programs, with special attention paid to woman farmers.
They must be taught in schools and broadcast to consumers. Ultimately, the aim should be tofoster a five‐ way dialogue between academic institutions, farmer and citizen groups, industry
and policy makers to translate scientific knowledge into viable action.

Definition
Nature‐positive food systems are characterized by a regenerative, non‐depleting andnon‐destructive use of natural resources. It is based on stewardship of the environmentand biodiversity as the foundation of critical ecosystem services, in‐ cluding carbon se‐questration and soil, water, and climate regulation. Nature Posi‐ tive Food Systems referto protection, sustainable management and restoration of productive system. Finally, na‐ture positive food systems cover the growing demandfor food in a sufficient way andinclude sustainable and healthy nutrition.

1.

Introduction

This paper provides a high‐level overview of evidence in favour of nature‐positive food sys‐tems, discussing opportunities and challenges associated with sustainable, efficient agricultural
production witha view to concrete policy suggestions. The aim is to present these complex issues
comprehensibly and impartially, so that proposed actions are science‐based, solution‐oriented, ap‐
plicable, and restorative; balancing trade‐offs and optimizing available synergies.

1. WHAT DO WE WANT TO ACHIEVE?
The primary objective of the Food Systems Summit 2021 (FSS 2021) is to achieve multiple
SustainableDevelopment Goals (SDGs) by internationally coordinated actions across the food sys‐
tem chain (production, distribution, and consumption). More concretely, the overall goal is to pro‐vide healthy and nutritious food to all people, while creating livelihood opportunities and reducing
the negative environmental, climate, and health impacts associated with food systems. The Five
Action Tracks of UNFSS‐2021will explore achievable means to: 1) ensure access to safe and nutri‐
tious food; 2) shift to sustainable consumption; 3) boost nature‐positive production; 4) advanceequitable livelihoods; and 5) build resilience to shocks and stress. Here, as a brief paper for the
Action Track 3 of the Food Systems Summit 2021, the focus is on food production systems, primarily
on land. Food systems in water, whether at sea or in aquaculture, are equally important, since fishand seafood help to assure healthy diets. This part of food systems is dealt with in a planned
separate evidence‐based Brief for the Scientific Group for the Food Systems Summit. 1
The current global food production system is the result of 100 years of successful scientificand technical innovation. Yields of agricultural crops have increased more than ever before in hu‐
man history, with sharp increases in production efficiency per area and per labor unit. Resultantly,
the 20th Century has seen an increase in the production of food greater than the growth of the
global population. However, this development entails considerable trade‐offs. It negatively impacts
climate stability and ecosystem resilience. Scientific assessments by IPCC (2019) and IPBES (2019)
have concluded that many aspects of current food production systems drive degradation of land
productivity, water resources and soil health, as well as biodiversity loss at multiple spatial scales,
ultimately compromising the sustainability of food production systems. The IPCC Special Report on
Climate Change and Land (IPCC, 2019) has comprehensively laid‐out the ways in which food sys‐tems, as they currently function, undermine our ability to feed the projected 10 billion global pop‐
ulation by 2050. Another report, from IPBES (2019), shows that one million species are threatenedwith extinction, which impacts human wellbeing associated with biodiversity, indicating that agri‐
culture, as a key driver of deforestation and the depletion of ocean resources, is responsible for asignificant part of this biodiversity crisis. Similarly, the latest Living Planet Report (WWF 2020) re‐vealed that the most important direct driver of biodiversity loss in terrestrial systems in the last
several decades has been land‐use change – primarily the conversion of pristine native habitats(forests, grasslands and mangroves) into agricultural systems – while much of the oceans havebeen subject to overfishing. Meanwhile, in freshwater ecosystems, biodiversity loss as a result offood production has increased by 50%. Agriculture accounts for some 70 percent of freshwater
withdrawals worldwide and contributes to water pollution from agrochemicals, organic matter,drug residues, sediments and saline drainage into water bodies (Mateo‐Sagasta et al., 2018)1

Researchers who are part of the Blue Food Assessment (BFA; https://www.bluefood.earth/).

The degradation and fragmentation of natural and semi‐natural ecosystems is known to in‐crease the risk of emergence and spread of zoonotic diseases such as Ebola, HIV, SARS and COVID‐
19. Habitat loss of wild animals, overall loss of biodiversity, in addition to contact possibilities of wild
animals with large livestock populations, are become greater, risks of zoonosis increases (Keesing
and Ostfeld 2021). Humans depend on the stable and adaptive interaction between plants, micro‐organisms and life‐support systems such as water and soil. Hence, we need a radical transformationof current food systems tending to disrupt these beneficial interactions. Such transformation mustencompass all of relevant environmental and socioeconomic elements: affecting the environment,
people, inputs, processes, infrastructures, institutions and all activities that relate to the production,
processing, distribution, preparation, consumption, and waste‐disposal of food (see Action Track 1,
Bortoletti & Lomax, 2019; HLPE, 2014).
The need for a comprehensive approach in nature‐positive food systems is also recognizedthrough the development and promotion of various interconnected and complementary elements
such as the 10 elements of agroecology (FAO 2018a):














Diversification and resource use efficiency, including local varieties to protect food security;in‐ creasing productivity and improving nutritional balance through the consumption of di‐verse kind of cereals, pulses, fruits, vegetables and animal source proteins; intercroppingand crop rotation practices for resource efficiency.
Increased resource efficiency through innovative practices to produce more with less ex‐
ternal re‐ sources and create synergies between the system components; recycling bio‐
mass, nutrients and water to reduce external resources; reducing costs and negative ex‐
ternalities.
Fostering synergies and promoting multiple ecosystem services to increase resilience: e.g.
bio‐ logical nitrogen fixation in intercropping or rotations reduce the need of external fer‐
tilizer and contributes to soil health and climate change mitigation.
Recycling of nutrients, biomass, and water: minimizing waste and pollution with lower
economic and environmental costs.
Improving resilience through crop‐system diversification: maintaining a functional balanceso thatproduction systems can tolerate pests and diseases or reduce the magnitudes ofpest outbreaks. With diversification, producers reduce their vulnerability because they will
have several options in case any product fails.
Promoting the acceptance and implementation of innovations through the promotion ofpartici‐ patory processes to share knowledge and co‐create solutions to local challenges.
Protecting human and social values and improving rural livelihoods, where dignity, equity,
inclu‐ sion, and justice are an integral part of sustainable food systems, trade, and employ‐ment. Since culture and food traditions play a central role in society and in shaping humanbehavior, they are closely tied to landscapes and food system.
Fostering responsible and effective governance at local, national and global levels, main‐tainingthe transformation processes for sustainable FS. These include incentives for eco‐systems services.
Supporting innovation for circular and solidarity economies within the planetary bounda‐
ries and reconnecting producers and consumers as the basis for inclusive and sustainable
development. Here, local markets and local economic development are key, while circular
economies can helpto tackle the global food waste challenge, making food value chains
more resource efficient at every level.

The global community of policy makers as well as actors along the entire food chain, sup‐ported by citizens, must jointly transform the current “net‐nature‐negative” into “nature‐posi‐tive” situations atthe global scale, by developing and applying effective and efficient incentives.

This means fostering and enhancing positive practices in existence, while reducing impacts fromnegative practices at the land‐ scape level. Such practices are innovations in soil and water man‐agement,land use planning, biodiversity conservation, circular economy approaches, new scienceand technologies in molecular biology and plant breeding, alternative protein sources, and digital
tools for the management of agriculture, and land and natural resources. In doing so, boosting
nature‐positive food systems will put the global society on a pathway to a more resilient futureand sustainable well‐being in line with the Building Back Better Initiative of the United Nations(Mannakkara et al., 2019). Food, feed and fibre production must support biodiversity, restore soils,
protect freshwater supplies, increase water security, withdraw carbon from the atmosphere andstore it in the terrestrial biosphere (i.e., soils, trees and wetlands), create employment, increase
food security, and enhance climate resilience and social stability. In response to the Covid‐19 pan‐demic, the necessity of changing the production systems more sustainable and circular is all themore urgent. Simultaneously, the current crisis provides a unique opportunity to challenge the per‐ceived dilemma between economic growth and environmental stability.

2. WHAT DO WE MEAN BY NATURE‐POSITIVE FOOD SYSTEMS?
Nature‐positive food systems globally meet the fundamental human right to healthy food,
while op‐ erating within boundaries that limit the natural resources available for a sustainable ex‐ploitation (Steffen et al., 2015). Using the concept of a safe operating space for food systems, the
EAT‐Lancet Commission has prepared an outline of human health and environmental sustainability
for global food systems with clear scientific targets (Willet et al., 2019). They described six central
environmental dimensions for planetary health using the planetary boundaries concept for foodproduction to ensure a stable Earth system (Table 1). These dimensions take into account the envi‐
ronmental limits within which food systems should jointly operate, ensuring that a broad set ofuniversal human health and environmental sustainability goals are achieved (Willet et al., 2019).

Table 1: Scientific targets for six key Earth system processes and the control variables used toquantifythe planetary boundaries. Source: Willet et al., 2019.
Earth system process

Control variable

Boundary (uncertainty
range)

Climate change

Greenhouse‐gas (CH4 and5 Pg of carbon dioxide
N2O)emissions
equiva‐lent per year (4∙7–5∙4)

Nitrogen cycling

Nitrogen application

Phosphorus cycling

Phosphorus application

Freshwater use

Consumptive water use

Biodiversity loss

Extinction rate

Land‐system cha

Cropland use

90 Tg of nitrogen
per year(65–90;* 90–
130†)
8 Tg of phosphorus
per year(6–12;* 8–16†)
2500 km³ per year (1000–
4000)
Ten extinctions per mil‐lion spe‐cies‐years (1–80)
13 million km² (11–15)

Figure 1: The three pillars of nature‐positive food systems

Cohen‐Shacham et al. (2016) have defined the term Nature‐based Solutions (NbS), an overall con‐
cept that we use for nature‐positive food systems accordingly. It is based on three pillars: “protect”,“sustainably manage” and “restore” (agro)ecosystems.

3.1 FIRST PILLAR: PROTECT NATURAL SYSTEMS AND PROTECTED AREAS
FROM NEW CONVERSIONS FOR FOOD PRODUCTION AND SAVE AND SET
ASIDE SOME LAND AND WATER BACK TO NATURE.
Any further conversion of natural ecosystems and undisturbed habitats should be halted.
Land‐use change, especially the loss of forests and trees in the landscape through farming and the
expansion of intensive agriculture and large livestock populations, are critical drivers of risks related
to the exposure to emerging infectious diseases (Shaw et al., 2020) and destabilize the safe operat‐
ing space of humanity (Steffen et al., 2015). Exploiting natural land for agriculture can lead to dras‐
tically increased emissions ofgreenhouse gases (GHGs) and to losses of biodiversity (Kiew et al.,2020; Dargie et al., 2017). Important drivers are high‐income countries, which import large amounts
of food and feed from unsustainable farming systems in low‐ and middle‐income countries. As thisgenerates a significant incentive for such unsustainable activities, importing countries should also
take responsibility for protecting lands elsewhere – in a globalized world, these constitute part oftheir food system as well.
Likewise, agriculturally marginal lands that are areas of high biodiversity (e.g., steep lands,
shallow soils, wetlands, peatland) must be protected. As poverty and lack of knowledge are sig‐
nificant drivers of habitat destruction, protection of such natural systems requires actions thatchange radically societies and economies. Many smallholder farmers are locked into low yields
and highly degrading livestock practices (Garrett et al., 2017). These practices persist because ofhistorical legacies, political instability, market failures, cultural lock‐in and fire risks. However,very importantly, the preservation of natural ecosystems depends on how successfully humanity
can manage existing production systemsin a productive and sustainable way. The three pillars in‐teract directly and indirectly, sometimes with actions in one place with intended and unintended
consequences in remote places (Garrett and Rueda 2019, Eaking et al., 2014): Getting more foodfrom less land (see pillar 2) enables restoring degraded farmland (see pillar 3), and safeguarding
natural ecosystems and returning some land back to nature (pillar 1). Setting aside land and water
is made possible by more efficient production on existing agricultural land. Extensification measurescompromising yield on productive land export negative externalities by importing food.

3.2 SECOND PILLAR: SUSTAINABLY MANAGE EXISTING FOOD PRODUCTIONSYSTEMS
Nature‐positive food systems characterized by a regenerative, non‐depleting, and non‐destructiveuse of natural resources (Lal, 2020). It is based on biodiversity as the foundation of
ecosystem services– particularly soil, water, and climate regulation – that farmers manipulate with external
inputs andwith human or mechanical forces. For terrestrial food production, healthy soil and cleanwater are the essential means by which we produce healthy food (Lal, 2017). Equally essential
are pollinators, onwhich 70 % of the crops depend (Reilly et al. 2020). These will be the mostcritical indicators of successin producing nature‐positive outcomes. Here, as always, the need is towork towards food systems that deliver net‐positive ecosystem benefits.

Nature‐positive production hinges upon circular bioeconomy, in which local and regional in‐
tegration of production, consumption and the use of all residues are integrated and balanced. It
aims for strong innovation, but balances different types of innovation – the social, environmental
and technological –in an equal manner. Production systems are driven by the pure food needs of a
growing population, which means that society needs to focus on sustainable dietary patterns (re‐duced food waste and reduced reliance on cereal‐based meat and dairy products) and reduced pro‐duction of energy crops on arable land. As a consequence, the efficiency narrative ("produce morefrom less") must be complemented by the sufficiency narrative ("consume moderately") in order toavoid rebound effects (Müller & Huppenbauer, 2016). The nature‐positive food system recognizes
the fact that health of soil, plants, animals, people, ecosystems, and, ultimately, the planet is one
and undividable (Lal, 2020). A transformation of agriculture towards nature‐positive food systems
depends, first of all, on actions at the landscape scale, as defined by the Organization for Economic
Co‐operation and Development (OECD 2001, 2007). Here, ethical and political framing of issues,
financial and infra‐ structural incentives, and the general innovation strategies and the degree ofparticipation of stakeholders and actors are designed and decided upon. Dietary behavior of the
population at large, and the way food is handled, is also an issue that shapes the landscape. The
second level is the management practice and production technology of the entire value chain thatmust be linked to the objectives of improving and maintaining non‐commodity ecosystems services
in productive agriculture. In nature‐positive production systems, the technologies used are con‐sistent with the salient and contextual territorial, cultural and socio‐economic conditions, and arecompatible with natural processes. Currently, a significant share of food production fails to meetthese criteria. Nonetheless, some farming systems and technologies already perform better in thisrespect than others. These approaches include agroecological practices, regenerative conservation
agriculture, integrated nutrient and pest management, river basin management, sustainablegroundwater management, agroforestry and agro‐silvo‐pastoral systems and sustainable pastoral‐
ism in the rangelands. The development and use of bio‐inputs such as bio‐fertilizers and bio‐pro‐tectants is another environmentally‐friendly approach, combined with integrated crop manage‐
ment, intercropping and cover cropping. Some strategies include precision agriculture and climate‐smart agriculture. Several specific programs for farmers target individual improvements, such as
introducing semi‐natural habitats on the farm, applying no‐till arable cropping, or strictly reducing
the use of pesticides and nitrogen fertilizers.
Many examples of traditional food production systems involving landscape‐level manage‐
ment exist. Many rural settlements in Asia and Africa have sustained their productive landscapesfor centuries: for example, “satoyama” in Japan (Kobori & Primack 2003; JSSA 2010; Indrawan et al.
2014).
Likewise,sustainable socioecological landscapes involving a variety of traditional approaches have been con‐tinuously fine‐tuned by people in response to the climate and soil characteristics of their lands.
These provide hints for low‐cost and sustainable watershed management, which could be scaled up
with modern technologies involving optimal and sustainable land use design.

3.3 THIRD PILLAR: RESTORE AND REHABILITATE DEGRADED SYSTEMS FORSUSTAINABLE FOOD PRODUCTION AND ECOSYSTEM SERVICES
One‐third of global land area is degraded (FAO, 2015b), comprising of 47% of forest and 18%
of cropland (Bai et al. 2008). There are approximately 2 billion hectares of degraded and degrading
landsin the world. Resultantly, the potential for restoration or rehabilitation is huge, and as such, it
is key to avoiding new conversion of natural habitats and ecosystems. Here, specific technicalmeasures must be taken depending on the site, socio‐economic and cultural conditions.
One option is targeted at rewilding natural ecosystems at the landscape level in order torestore soil health, enhance biodiversity, and ecosystem services. Such activities often haveadditional benefits,as they could increase resilience. Another option involves rehabilitating ofagricultural productivity,and this is equally important. Both of these forms of land restoration canhelp sequester carbon (IPCC 2019). In this context ideal results typically occur when scientific infor‐
mation and traditional, local knowledge cooperates in finding solutions. The potential offered bysuch partnerships in helping to avoid new conversion of natural habitats and ecosystems and inreverting some agriculturally marginal land back to nature is enormous (Lal, 2021). Specificmeasures must be taken depending on the local bio‐physical, socio‐economic and cultural condi‐
tions (including pillar 1 measures). In addition, intensive cooperation and benefit sharing with allactors and stakeholders involved in a region or site must be ensured. The development and use of
adequate financial mechanisms and public policies must be based on their social, environmental
and economic returns. And research must focus on new knowledge and technologies to restore landand soils, in collaboration with food producers and other actors in the landscape.

3. CHALLENGES OF NATURE‐POSITIVE FOOD SYSTEMSThe transition to nature‐positive food systems is slowed or made impossible by numerous
agronomic, economic and social challenges, which are compounded by deficits in knowledge sys‐tems.

4.1 AGRONOMIC CHALLENGES
Yield reductions related with nature‐positive production
Replacing conventional systems or subsistence farming in marginalized conditions with di‐versified nature‐positive production can increase the overall output of farms (Pretty et al. 2018).
However, on average, and particularly in temperate zones with highly intensive agriculture, conver‐sion to nature‐positive systems typically results in a reduction of yields that must be compensatedby cost savings, higher product prices, or other support measures, as to ensure the economic via‐
bility of the farms. This is particularly true in the case of organic farming (Knapp & van der Heijden
2018; Seufert et al. 2012), but much less distinctive for integrated production systems with re‐strictions on plant protection and nitrogen fertilization (Morris and Winter 1999). The trade‐off be‐
tween high yields and biodiversity‐rich, non‐commodity ecosystems services such as soil nutrient
cycling, soil carbon sequestration, pollination and indirect pest control, is the greatest challenge ofthe present.

4.2 ECONOMIC CHALLENGES
Higher labor demand
Nature‐positive food systems have a high initial demand for labor and can be more labor
intensive in general. This can be a serious constraint when manual labor cannot be substituted bymechanized labor. In situations where mechanization is possible, the investment required can also
bea hurdle. However, provided that work conditions are decent, this can also be an opportunity forjob creation.
Higher transaction costs
As nature‐positive food systems are more diverse, they tend to yield a greater number ofcrop or live‐stock products with a smaller volume of each product. This can limit market and pro‐cessing opportunities and requires high levels of knowledge and risk taking/experimentation. Fur‐thermore, farmers may have to carry the financial and knowledge burden of identifying and applying
alternative inputs. A number of nature‐positive practices depend on collective action across a land‐
scape scale, involving multiple farms and a range of actors. This requires higher levels of coordina‐tion and increases transaction costs.
Failed valorization of sustainability throughout the value chain
Healthy, safe and sustainably produced raw materials and food are desired by policy makers
and citizens worldwide. However, these additional services are not rewarded in the value chain,neither at the farm level, nor at the level of processing, trade and consumption. Cheap food contin‐
ues to be purchased predominantly because consumers have other priorities in their household
budgets or because they cannot afford it.
A major challenge is that monocropping of calorydense food commodities offers large scale‐economies and lower unit‐costs, as opposed to the more diversified production of a portfolio offood commodities needed for a healthy diet.

4.3 POLITICAL CHALLENGES
Policy incoherence
Current agricultural and trade policies, including subsidy schemes, still favor intensive, exportoriented production of a few crops and there are still incentives for the use of fossil fuel and chem‐
ical inputs in place (Eyhorn et al., 2019). Furthermore different governmental policies are contra‐
dicting and conflicting, especially agriculture, environmental, health, trade and science/education
policies. Finally, the transition towards nature positive farming is decelerated by past decisions offarmers such as the investment in large machines, skills, and retail relationships (HLPE 2019, IPES‐
Food 2016). A return on those investments is more difficult when farmers shift their strategy to‐wards nature‐positive food systems. Therefore, reorientations of governments towards more eco‐logical and social sustainable goalsare always retarded.

4.4 DEFICITS ALONG THE AGRICULTURAL KNOWLEDGE SYSTEMS
Weak knowledge and advisory systems
Public and private investment in research on nature‐positive food systems has been substan‐tially lower in comparison to other innovative approaches, which results in significant and persistentknowledge gaps (HLPE, 2019). A systems‐oriented, transdisciplinary, and long‐term field research
approach is clearly lacking (Edwards & Roy 2017). Therefore, there is a disconnect in the knowledge
and advisory systems required to support nature‐positive food systems and build the capacity ofactors.
There is also a shortage of inter‐ and trans‐disciplinary research on nature positive food sys‐
tems that takes into account the context specificity of the approaches. Nature‐positive system think‐ing and solutions are not sufficiently well integrated into the curricula of universities and farmer
schools.

4. CALL FOR ACTIONS TO SUCCESSFULLY COPE WITH TRADE‐OFFS AND TOSCALING UP NATURE‐POSITIVE FOOD SYSTEMS
There are several structural lock‐ins that keep the current unsustainable food production
system in place. These create a set of feedback loops that reinforce this system and include invest‐
ments and poli‐ cies that create path dependency (such as purchasing of expensive equipment or
subsidies for chemical pesticides); export orientation; the expectation of cheap food; compart‐
mentalized and sectoral, shortterm thinking; certain discourses about feeding the world, focusedsolely on production volumes and measures of success (looking at single crops) (IPES Food 2016).
Other typical lock‐ins that reinforcethe current system are the concentration of power in the foodchain and institutional, agricultural re‐ search and technological lock‐ins (WWF, 2016). Therefore, asystematic change towards nature‐positive food systems requires a fundamental reorientation ofmany societal actors and a realignment of the cooperation between them. The inclusion of local
actors, particularly of the most vulnerable voices, in decision‐making will lead to more effective
solutions. The nine actions can provide guidance to ensure an integrated, systemic approach.
Action 1: Increase policy coherence and strengthen adequate governance
Nature‐positive food systems require a different type of government support that goes be‐yond incentives such as income‐oriented subsidies or those for particular inputs or unspecific mar‐keting actions. Further research is therefore needed to better understand which government poli‐cies can support nature‐positive food systems and multi‐ functionality of agriculture more generally.
Importantly, more information is needed on the public and private costs of sectoral approaches that
result in contradicting and conflicting policies.
The decisive level in fostering transition is the landscape. This is the level where actors andinnova‐ tions come together and where food producers’ strategies interact with other users of thelandscape, with governance policies and with natural systems. Sustainability at the landscape levelis essential for water and soil management. The health of upland watersheds, for example, can becritical to water regulation and recharge, and to the stabilization of soils. For this reason, the land‐
scape approach has been promoted by agencies such as the Organization for Economic Co‐opera‐tion and Development (OECD 2001, 2007) and the European Union (European Commission,2006) as the scale at which it is most meaningful to align polices and incentives toward nature‐
positive outcomes. Landscape level regulations and incentives, as well as infrastructure planningand other intervention strategies shouldbe designed and decided at this level, preferably throughinclusive, participatory processes and institutions. An important element in these interventions istherefore not just the creation and sharing of knowledge, technologies and practices that better linkto the objectives of improving and maintaining non‐commodity ecosystems services, but im‐
portantly the governance systems that are driving certain technologies, processes or behaviors.
Landscape level governance is critical. Governance frameworks – including, for example, reg‐ulations, incentives and extension programs – influence farmers everywhere and play a crucial rolein the adoption of good farming practices. In some countries, these governance systems are quite
sophisticated cascading systems that are clearly targeted to promote sustainability. Laws and regu‐
lations on environ‐ mental, human and animal health, animal welfare or land management are ef‐
fectively implemented so that farmers who are found to be in violation can be fined or excluded
from related government supportand services. Farmers receiving income support have to respect
additional environmental standards such as maintaining soil quality or protecting groundwater,
landscape and biodiversity (cross‐compliance). A powerful incentive for the adoption of sustainableagricultural practices and especially nature‐positive production are payments for ecosystem ser‐vices (Pineiro et al., 2020).
In other countries, however, governance institutions may not administratively align withlandscape levels or may not be adequately empowered or well‐resourced to implement similar ef‐
forts. In these cases, in parallel to broader governance strengthening, nature‐positive practices canbe more imme‐ diately advanced through mechanisms including support for relevant applied re‐search and extension activities, land conservation and restoration efforts, education and training,facilitation of access to credit and insurance, and legal and administrative reforms to secure land
tenure and enhance farmers’ willingness to invest in sustainability.
Unfortunately, the transition towards nature‐positive farming can be decelerated by in‐centives for food producers to invest in large machines, skills, and retail relationships that are eco‐nomically at‐ tractive only if applied in unsustainable farming systems (HLPE 2019, IPES‐Food 2016).
Similarly, large subsidies on agricultural water promote unsustainable water usage while subsidies
on pesticides and fertilizers can encourage overuse resulting in degraded water quality. These lock‐ins make it difficult for producers to shift their strategy towards more nature‐ positive food systems.
Additional to the efforts and advances of several agencies connected with UN and CGIARs, it
is essential to coordinate and integrate several relevant initiatives ongoing globally such as: Water,
Land and Ecosystems (https://wle.cgiar.org), EarthBioGenome (https://www.earthbiogenome.org),
Future Food Systems, Australia (https://www.futurefoodsystems.com.au), Next Generation Food
Systems (https:// www.ucdavis.edu/news), DivSeek International Network (https://divseekintl.org),

CropBooster‐P (https://www.cropbooster‐p.eu), EMPHASIS –ESFRI‐ (https://emphasis.plant‐phe‐notyping.eu), Living Soils of the Americas initiative (https://iica.int) among others.
Action 2: Improve sustainable soil management
Soil degradation, being exacerbated by the climate change along with land misuse and soil
mismanagement, is worsening the malnutrition already affecting more than 2 billion people globally(Lal,2009). Restoration and sustainable management of soil are also critical to enhancing and main‐taining ecosystem services, identifying and implementing nature‐positive agriculture, producing
more food from less land, and advancing Sustainable Development Goals of the United Nations(e.g.,
SDG#2 ,Zero Hunger, SDG #13,Climate Action, SDG #15,Life on Land) (Lal et al., 2018). Developing
resilient food production systems for local consumers is especially important during the COVID19
Pandemic which promotes food production by urban agriculture and home gardening (Lal, 2020).
Achieving the targets of land degradation neutrality, adopted by the United Nations Convention to
Combat Desertification, will also improve nutritional quality of the food. Translating into action theconcept “health of soil, plants, animals, peopleand environment is one and indivisible” by restora‐tion of degraded soils and adoption of nutrition sensitive agriculture will also improve humanhealth and wellbeing (Lal, 2020). Soil health and its capacityto generate ecosystem services must
be enhanced through sequestration of soil organic matter content by adopting a system‐based con‐servation agriculture, enriching the soil by planting nitrogen‐fixating plants or adding N fixating mi‐croorganisms, mycorrhizae, growing cover and inter‐crops, diversified crop sequences, and integrat‐
ing crops with trees and livestock in agro‐silvopastoral systems (Jensen et al., 2020; Smith et al.,2012). Adoption of nature‐positive practices that enhance soil organic matter content can reduce
dependence on chemicals, irrigation, tillage and other energy‐intensive inputs, and would reduce
losses of nutrients and water, enhance eco‐efficiency and sustain productivity. Sequestration of soilorganic carbon has been recommended by several international initiatives such as 4p1000 adopted
by COP21 in Paris in 2015, Adapting African Agriculture by COP22 in Marrakech in 2016 (Lal, 2019),
Plat‐ form on Climate Action in Agriculture by COP25 in Madrid/Santiago and the international ini‐
tiative for the Conservation and Sustainable Use of Soil Biodiversity under the Convention on Bio‐logical Diversity.
Nature positive production implies adaptation to climate change, protection and en‐hancement ofsoil health and food security. This can be achieved through bioeconomy strategies
with the approach of integrated cycles in whole value chains in order to increase efficiencies byrecycling resources through diverse products and coproducts in animal, plant, and microbial sys‐tems. The goal is to promote resource efficiency while enhancing productivity, and to increase re‐silience in crop systems able to cope with biotic and abiotic stresses.
Action 3: Boost knowledge and innovation for nature‐positive food systems
The dramatic increase in food demand projected for 2050 requires a broad‐based environ‐mental, social and technological innovation strategy; one that is supported by farmers, scientists,food value chain actors and citizens. Innovations must not be hindered if they serve the goals ofnature‐positive food systems. Ecological innovations or optimizations are driven by biodiversity andecosystem functions. Most fundamentally, soil fertility is vital to plant growth factors, such as min‐eralization of nutrient elements, water supply, aeration and loosening of the root zone and rooting
depth. Social innovations include those in the socio‐economic space, such as new ideas for the gov‐
ernance of landscape‐level networks, innovation of institutions, novel approaches to building farm‐ers organizations, creative use of finance to support these transitions, co‐operations in marketingand food distribution such as Community Supported Agriculture (CSA), as well as new modes oflearning and capacity building. Technological innovations encompass digitalization, the smart useof data for prediction and prevention, various breeding techniques, production of bio‐inputs or the
separation, processing and recycling of organic waste.
Innovations across all of these categories can be mutually reinforcing, particularly when they
are embedded in the systems approach of nature‐positive food systems. Therefore, strict criteria
for the choice of technological innovation must be applied consistent with this paradigm. Centrally,
these include requirements for the protection of biodiversity, reduction of greenhouse gas
emissions, improvementof biological and physical soil quality, human well‐being, equitable accessregardless of farm size and gender, and compatibility with traditional knowledge. In light of this,technological innovations must always be sensitively integrated with local cultural and affiliatedknowledge contexts, under the aegis of an overarching systems approach.
Already, global agriculture is undergoing major transformations through this kind of technol‐ogy convergence, such as new digital technologies and the use of artificial intelligence to optimize
agricultural production processes. Drones and advanced analysis of image data can identify pests
and diseases inreal time and provide a powerful toolbox for all farmers regardless of farm size.
With improved accessto biotic (pests and diseases) or physical (meteorological, SAT early warning
systems) information and remote sensing, producers can use their mobile phones to strengthen
their practices, making the best use of resources and inputs. Digitalization has been developed on
and for broad‐acre farms. The technology can work flexibly and on a small scale. It can intervenewith pinpoint accuracy and the devices become smaller, lighter and work in coordinated networks.
The software makes it possible to carry out operations in small spatial and temporal structures inan efficient, labor‐saving and energy‐saving way. Depending on how the algorithms are pro‐grammed, networking and diversity emerge. Further developments promise to make such technol‐ogies affordable for small and medium‐sized farmers as well.
Parallel to digital technologies, novel bio‐inputs provide a valuable supplement to nature‐
based solutions (Syed Ab Rahman et al., 2018; Liu et al. 2018; Kavino & Manoranjitham, 2017). It is
crucial to pro‐ mote and strengthen studies in plant microbiome which comprises all micro‐ andmacro‐organisms liv‐ ing in, on, or around the plant, including bacteria, archaea, fungi, and protists
for food security (d’Hondt et al., 2021). We recommend that greater emphasis be given to the de‐velopment of green technologies that deploy indigenous perennial species, tapping into the symbi‐
otic relationships that naturally exist between microbes and plant species (Hohmann et al., 2020).
In the African context, for example, it has already been established that the combined use of manydifferent beneficial microorganisms (producing multi‐strain or multi‐bacterial inoculants) cangreatly boost nature‐positive production (Adedeji et al., 2020).

A similar role can be played by bio‐stimulants from land and marine/ocean resources (e.g.
Kelpak from seaweeds, molecules such as lumichrome, riboflavin, and nodulation factors fromsoil rhizobiaand other mutualistic microbes), which replace chemical fertilizers in promoting crop
plant growth and increasing yields. Plant protectants, such as botanicals (plant extracts) are cur‐rently under‐exploited, but we can look to future scientific and technological developments to in‐crease the portfolio of bioproducts developed from the local biodiversity, in keeping with a circular
economy approach.
Maintaining and increasing biodiversity in agricultural settings is key to fostering and expand‐ing na‐ ture‐positive food systems, and can yield additional benefits for consumers. For example,
local cultivars that are often more nutritious than common staples and better adapted to local cli‐mate and soil condi‐ tions (Leclère et al., 2020). Subjecting these to conventional and molecular
breeding programs, including gene editing, capitalizes on their inherent advantages, improving
productivity and/or tolerance to adverse biotic or abiotic conditions. In the context of climatechange, these methods may be critical for maintaining beneficial agrobiodiversity in the face of
new environmental pressures. This underlines the need for advanced knowledge in plant genetic
diversity, microbial diversity and interactions, taking into account local climate variability, soils, nu‐
trients, water and contextual environmental impacts.
To conclude, the key to successful innovation in support of nature‐positive food systems liesin developing these technologies with the active participation of farmers, consumers, and citizens.
This ensures that measures adopted locally are the most suited to their specific conditions and cul‐tures. In the future, the target system, which we have defined as nature‐positive, will guide thedevelopment of technologies and their use, and not vice versa. At the same time, interdisciplinary
approaches are requiredto make the best use of advances in molecular, sensor, and modelling sci‐
ences, which can be used to understand and predict production patterns. The use of multiple
phytobiomes will be needed alongwith integration of molecular, ecological, and evolutionary in‐formation to obtain significant models. The outcome of this transformation in research practices
should be made accessible to food producers on the ground, building on knowledge and resourcesthat are already locally available. In this way, international and collaborative research and local,
contextual knowledge systems are harnessed together in support of the overarching aim to savecosts and reduce environmental impact: producing more food and fewer negative externalities(WRI, 2018).
Action 4: Adapt and intensify the knowledge sharing of farmers, farm advisors and farm teach‐ers.
As immediate actions, the better understanding of nature‐positive production within its com‐
plexity can be considerably improved. The scientific knowledge is tremendous, but its integration
with the knowledge of farmers, consumers and citizen remains vastly unsatisfactory. The promiseof traditional knowledge practiced by indigenous peoples and local communities is still underesti‐
mated compared to modern scientific knowledge. This in part reflects the fact that the former re‐mains critically under‐doc‐ umented. In order to stimulate interactions between traditional
knowledge and science‐driven innovation, greater cooperative work in the context of local farms,

including the joint design of experiments, are an effective approach. To interest farmers in long‐term solutions, the time lag between action and results and the risk related to it, could be compen‐sated with financial support during the first few years of transition. For farmers, co‐learning activi‐
ties that prominently include farmers and consumers, are important. Scientists and farm advisors
should learn to use the power of peer‐to‐peer learning and collaborative action among and with
farmers. These are attractive, fruitful, and satisfying alternatives to providing top‐down advice.
Here, a complete overhaul of agricultural extension services in terms of capacity issues, incentives
and accountability to farmers will accelerate transition. Additionally, innovative approaches, likeusing vouchers for advisory services should be promoted. These can be given directlyto farmergroup associations to source extension services from private providers. A combination of publicfunding and private delivery, based on the farmers satisfaction with services provided and the pro‐motion of nature positive food systems, can be combined with entrepreneurial proficiency. Like‐
wise, ICTuse for information and advisory services, in partnership with private providers, should
be scaled up.
In light of these proposals, a real revival of agricultural education at Universities and farmschools is needed. The complex interdisciplinary concept of nature‐positive food systems has tobecome gradable content in teaching, adaptive experimentation, and locally relevant informationexchange. So reformed, the mutual permeability of educational institutions would promote under‐
standing for the transformation of agriculture and its actors. Most of all, public investment in re‐search on nature‐positive production should be considerably increased. As nature‐positive produc‐tion requires complex decisions, coping with uncertainties and trade‐offs, as well as taking higher
risks of failures, inter‐ and transdisciplinary research is a prerequisite.

Action 5: Strengthen information for citizen on sustainable nutrition and food diets.
The development and scaling‐up of nature positive production is dependent on the transi‐tion to sustainable consumption and more plant‐based diets. In many countries, market forces
determine accessto healthy, sustainable and nutritious food (Action Track 1). One aspect of sus‐
tainable nutrition meansa higher degree of sufficiency or consumer moderation, characterized bya reduction of food wastage. Food wastage varies in considerably across different contexts and is
influenced by socio‐economic and cultural factors. In addition, a significant part of the unavoidable
food losses should be reused via a circular economy of feed and food. Furthermore, competition forthe scarce resources of arable land and water between food, feed and energy production must be
reduced. Global food mass flow models show that by using arable land primarily for direct humannutrition while maintaining grassland‐based dairy and meat production with ruminants, the goalsof preserving biodiversity and environmental integrity and securing human energy and protein sup‐ply by 2050, could be achieved together (Schader et al., 2015, Müller et al., 2017). Such changes inhuman nutrition and eating habits influence and change land use, ultimately reversing the loss of
biodiversity (Leclerc et al., 2020), decreasing GHG emissions (Bajželj et al., 2014; Tilmann & Clark,2014) and improving the ecological footprint (Westhoek et al., 2014).

Yet, how can arable land primarily used for human nutrition? Energy production on arable
land canbe reduced by ending state subsidies for the cultivation of these crops and for the produc‐tion of biogas. Here, more energy‐efficient and economically‐viable alternatives to fossil fuel al‐
ready exist in the formof solar and wind energy (Blankenship et al., 2011). The collective change
of individual consumptionand eating patterns presents a more difficult challenge. In the first place,
it requires better information, dissemination and integration of sustainable nutrition into the cur‐riculum of schools. Therefore, it will be a multi‐generation effort. Further activities can include thedevelopment of personalized shopping guidance and all kind of nudging campaigns. Furthermore,levies and taxes on the transport of concentrated feeds or on the consumption of meat could lead
to behavioral changes and make plant proteins more attractive. Meat substitutes based on plantcomponents or on animal cells grown in the laboratory are already technically possible, but cur‐rently remain prohibitively expensive (Furuhashi et al., 2021). Less drastic solutions, however, arestill open for exploration and adoption. For example, replacing plant protein in animal feed with
insects grown on organic waste materials can also be much more climate‐friendly than conventional
methods van Huis et al., 2013). More ambitiously, raw materials for processed foods that are still
underused, such as algae, would be almost inexhaustible and ecologically less burdensome for hu‐
man nutrition (Ścieszka & Klewicka, 2019).
Action 6: Empower rural areas by cross‐farm co‐operations and through high local value creation
Any activities that strengthen rural societies, including through local and regional markets,
Participatory Guarantee Systems (PGS), certification systems for remote markets such as Voluntary
Sustainability Standards (VSS), or organic farming, can considerably improve farm incomes and live‐
lihoods. There are many successful examples of how this kind of social innovation help boost
nature‐positive production.To strengthen territorial development, the value addition to products
must take place at the local and regional levels, and so related regional networks must be strength‐ened.
Nature‐positive farming systems usually give rise to a larger number of farm activities andmore products that need to be marketed. This is especially true for agroforestry systems, for exam‐
ple, where several layers of food crops and energy plants are grown (Ajayi et al., 2009). Currently,
there is a lack of adequate market and processing facilities for smaller volumes, which sometimes
also require high levels of knowledge and experimentation. Greater emphasis should therefore beplaced on supporting local processing facilities, as well as investment in local training in technolog‐
ically simpler food processing, quality assurance, and, ultimately, improvement in storage andtransport routes.
Nature‐positive production systems have a high initial demand for labor and can be morelabor‐ intensive in general, especially for women. This can be a serious constraint when manuallabor entails onerous and low‐skill work that cannot easily be substituted by mechanized labor. At
the same time though, it offers opportunities for employment, and to revitalize rural areas, par‐ticularly when labor conditions are decent and financial incentives are re‐shaped (Schuh et al.,2019). Cooperative models ofproductive relations must therefore be supported so as to mitigate
increases in work load.

Action 7: Improve access to land, water and biodiversity especially for womenInadequate and insecure access and tenure rights for various elements of natural ecosystems(unfortunately a reality in the global North as well as the South) increase vulnerability and under‐
mine nature positive production. Insecure access provides little incentive for food producers to in‐vest in long‐term nature positive production. Land fragmentation, soil degradation, climate change,
large scale water and land acquisition all block the possibilities for nature‐positive production, thusincreasing the likelihoodof environmental degradation.
Women are actively involved in food systems in several fundamental functions, growing andmanaging crops, livestock, agribusinesses and food retailing and additionally, in preparing food fortheir families. Women and women´s groups have been shown to be a critical partner in water andsoil sustainable management (https://www.wri.org/blog/2018/10/women‐are‐secret‐weapon‐bet‐
ter‐water‐manage‐ ment). However, very often, they face restrictions that prevent them fromparticipating on equitableand fair terms. The role of women in the transition towards sustainable
food systems centrally includes increasing efficiency, changing diets, and improving integrated value
chains. Inclusion means not only ensuring their participation and access to benefits, but more im‐portantly guaranteeing their empowerment in order to make strategic life choices (Malapit et al.,2020). Thus, supporting sustainable and efficient food systems requires technologies, practices andpolicies that ensure women’s participation and enhance their resilience.

5. CONCLUSIONSThe Calls to Action in this paper provide an integrated, systemic approach to realigning ourfood systems for a sustainable, resilient, ‘nature‐positive’ future.
Today’s food systems are “net nature‐negative”. They can, and must, become “nature‐posi‐
tive.” Foodsystems across the world are driving habitat and biodiversity loss, land and water degra‐
dation, and greenhouse gas emissions. These phenomena, in turn, undermine the productivity, sus‐
tainability and resilience of food systems. This vicious circle can be broken if we take several funda‐
mental steps to realign our food, feed and fiber production to achieve nature‐positive agricultural
production at scale. We must strive to: (i) protect natural ecosystems from degradation and conver‐sion, (ii) manage existing production systems more sustainably in support of ecosystem health,and landscape‐level resilience,and (iii) restore degraded ecosystems.
This realignment builds on innovations at landscape‐level, including soil and water man‐agement,land use planning, biodiversity conservation, principles of agroecology and circular econ‐
omy approaches, new science and technologies in molecular biology and plant breeding, alternative
protein sources, and digital tools for the management of agriculture, and land and natural re‐sources.
Importantly, shifting food systems from net nature‐negative to nature‐positive will require
not only innovation in technologies and practices, but changes in food systems governance. Thisentails radical change in policies, investments, incentives, and subsidies that today fail to promotethese practices. Nature‐positive approaches will need to be integrated into agricultural extension

programs, school and college curricula, and vocational educational programs. And they will need tobuild on broad, inclusive and empowered partnerships – with women, small‐farmers, and the pri‐vate sector among others – to co‐create, promote, and entrench nature‐positive innovation.

6. LITERATURE
Adedeji AA, Häggblom MM, Babalola OO (2020) Sustainable agriculture in Africa: Plant growth‐pro‐moting rhizo‐ bacteria (PGPR) to the rescue. Scientific African Volume 9, https://www.scien‐
cedirect.com/science/article/pii/ S2468227620302301
Ajayi OC, Akinnifesi FK, Sileshi G, and Kanjipite W (2009) Labour inputs and financial profitability of
conventional and agroforestry‐based soil fertility management practices in Zambia. Agrekon,
Vol 48, No 3. https://www. econbiz.de/Record/labour‐inputs‐and‐financial‐profitability‐of‐conventional‐and‐agroforestry‐based‐soil‐fer‐ tility‐management‐practices‐in‐zambia‐ajayi‐
olu‐clifford/10009446486
Bai, Z.G., D.L.Dent, L.Olsson and M.E.Schaepman (2008). Proxy global assessment of land degra‐
dation.Soil Useand Management 24(3);223‐234.
Bajželj B, Richards K, Allwood J et al. (2014) Importance of food‐demand management for climate
mitigation.
Nature Clim Change 4, 924–929. https://doi.org/10.1038/nclimate2353
Benavides, R., Douglas, G.B., and Osoro, K. 2009. Silvopastoralism in New Zealand: Review of effectsof evergreen and deciduous trees on pasture dynamics. Agroforestry Systems 76:327–350.
Blankenship RE, Tiede DM, Barber J et al. (2011) Comparing Photosynthetic and Photovoltaic Efficien‐
cies and Recognizing the Potential for Improvement. Science Vol 332, Issue 6031, pp 805‐809.
Bortoletti M and J Lomax (2019). Collaborative Framework for Food Systems Transformation. A multi‐
stakeholder pathway for sustainable food systems. UN environment. ISBN: 978‐92‐807‐37‐3753‐0. 58 pages.
Bowerman, P. (1993) ‘Sequels to the Boxworth Project ‐ studies of environmental, agronomic andeconomic ef‐ fects of reduced crop inputs’. In: Journal of the Royal Agricultural Society ofEngland 54: 45‐59.
Braungart, M., McDonough, W. & Bollinger, A. (2007). Cradle‐to‐cradle design: creating healthy emis‐
sion‐ a strat‐ egy for eco‐effective product and system design. Journal of Cleaner Production,
15, 1337‐1348.
D’Hondt K, Kostic T, McDowell R et al. (2021) Microbiome innovations for a sustainable future. Nat
Microbiol 6, 138–142. https://www.nature.com/articles/s41564‐020‐00857‐w.
Dargie, G., Lewis, S., Lawson, I. et al. K (2017). Age, extent and carbon storage of the central Congo
Basin peatlandcomplex. Nature 542, 86‐90. https://doi.org/10.1038/nature21048
Del Barrio‐Duque A, Samad A, Nybroe O, Antonielli L, Sessitsch A and Compant S (2020) Interaction
between en‐ dophytic Proteobacteria strains and Serendipita indica enhances biocontrol acti‐
vity against fungal pathogens. Plant and Soil volume 451, pages 277–305.
Edwards MA & Roy S. (2017). Academic research in the 21st century: maintaining scientific integrityin a climateof perverse incentives and hypercompetition. Environmental Engineering Science34: 51‐61.
Eyhorn F, Müller A, Reganold JP, Frison E, Herren HR, Luttikholt L, Mueller A, Sanders J, El‐Hage Scia‐
labba N, Seu‐ fert V. and Smith P. (2019). Sustainability in global agriculture driven by organic
farming. Nature Sustainability. VOL 2, 253–255.
FAO (2015a). Global guidelines for the restoration of degraded forests and landscapes in drylands:
building resil‐ ience and benefiting livelihoods, by Berrahmouni N, Regato P and Parfondry M.

Forestry Paper No. 175. Rome, Food and Agriculture Organization of the United Nations. Avai‐
lable at: http://www.fao.org/3/a‐i5036e.pdf.
FAO (2015b). Status of World Soil Resources (SWSR). Food and Agriculture Organization of theUnited Nations and Inter‐Government Technical Panel on Soils, Rome, Italy Available at:
http://www.fao.org/3/a‐i5199e.pdf.
FAO (2018a). The 10 elements of agroecology guiding the transition to sustainable food and agricul‐
tural systems.
Available at: http://www.fao.org/3/i9037en/I9037EN.pdf.
FAO (2018b). Transforming food and agriculture to achieve the SDGs: 20 interconnected actions
to guide deci‐sion‐makers. Available at: http://www.fao.org/3/I9900EN/i9900en.pdf.
Furuhashi, M., Morimoto, Y., Shima, A. et al. (2021) Formation of contractile 3D bovine muscle
tissue for con‐ struction of millimetre‐thick cultured steak. npj Sci Food 5, 6.
https://doi.org/10.1038/s41538‐021‐00090‐7.
Garrett RD, Niles MT, Gil JDB, Gaudin A, Chaplin‐Kramer R, Assmann A, Assmann TS, Brewer Ke, deFaccio Carvalhom PC, Cortner O, Dynes R, Garbach K, Kebreab E, Mueller N, Peterson C, Reis JC,
Snow V and Valentim J (2017) Social and ecological analysis of commercial integrated crop li‐
vestock systems: Current knowledge and remaining uncertainty, Agricultural Systems 155(2017) 136–146
HLPE. (2014). Food losses and waste in the context of sustainable food systems. A report by the HighLevel Panel of Experts on Food Security and Nutrition of the Committee on World Food Secu‐
rity, Rome 2014. http://www. fao.org/3/a‐i3901e.pdf.
HLPE. (2019). Agroecological and other innovative approaches for sustainable agriculture and foodsystems that enhance food security and nutrition. A report by the High Level Panel of Experts
on Food Security and Nutrition of the Committee on World Food Security, Rome.
Hohmann P, Schlaeppi K and Sessitsch A (2020) miCROPe 2019 – emerging research priorities towards
microbe‐as‐ sisted
crop
production.
FEMS
Microbiology
Ecology,96.
https://doi.org/10.1093/femsec/fiaa177.
Indrawn M, Yabe M, Momura H and Harrison R (2014) Deconstructing satoyama – the socio‐ecologi‐
cal landscape in Japan. Ecological Engineering 64: 77‐84
IPBES (2019): Summary for policymakers of the global assessment report on biodiversity and eco‐system servicesof the Intergovernmental Science‐Policy Platform on Biodiversity and Eco‐system Services. S. Díaz, J. Settele,
E. S. Brondízio E.S., H. T. Ngo, M. Guèze, J. Agard, A. Arneth, P. Balvanera, K. A. Brauman, S. H. M.
Butchart, K.
M. A. Chan, L. A. Garibaldi, K. Ichii, J. Liu, S. M. Subramanian, G. F. Midgley, P. Miloslavich, Z. Molnár,
D. Obura,
A. Pfaff, S. Polasky, A. Purvis, J. Razzaque, B. Reyers, R. Roy Chowdhury, Y. J. Shin, I. J. Visseren‐
Hamakers, K.
J.

Willis, and C. N. Zayas (eds.). IPBES
https://doi.org/10.5281/zeno‐do.3553579.

secretariat,

Bonn,

Germany.

56

pages.

IPCC (2019): Summary for Policymakers. In: Climate Change and Land: an IPCC special report on cli‐mate change, desertification, land degradation, sustainable land management, food security,2and greenhouse gas fluxes in terrestrial ecosystems [P.R. Shukla, J. Skea, E. Calvo Buendia, V.
Masson‐Delmotte, H.‐ O. Pörtner, D. C. Roberts,
P. Zhai, R. Slade, S. Connors, R. van Diemen, M. Ferrat, E. Haughey, S. Luz, S. Neogi, M. Pathak, J.
Petzold, J. Portugal Pereira, P. Vyas, E. Huntley, K. Kissick, M, Belkacemi, J. Malley, (eds.)].
IPES‐Food (2016). From Uniformity to Diversity, http://www.ipes‐food.org/_img/upload/files/Unifor‐
mityToDiver‐ sity_FULL.pdf.
Jensen ES, Carlsson G and Hauggaard‐Nielsen H (2020) Intercropping of grain legumes and cereals
improves the use of soil N resources and reduces the requirement for synthetic fertilizer N: A
global‐scale analysis. Agrono‐ my for Sustainable Development volume 40, Article number: 5,
Springer Link. Available at: https://link.spring‐ er.com/article/10.1007/s13593‐020‐0607‐x.
Jordan, V.W.L. and Hutcheon, J.A. (1994) ‘Economic viability of less‐intensive farming systems de‐signed to meet current and future policy requirements: 5‐year summary of the LIFE project’.
In: Aspects of Applied Biology 40, pp 61‐67.
Jose, S. 2009. Agroforestry for ecosystem services and environmental benefits: An overview. Agrofo‐
restry Sys‐ tems 76:1–10.
Kavino M, and Manoranjitham SK (2017) In vitro bacterization of banana (Musa spp.) with native
endophytic and rhizospheric bacterial isolates: novel ways to combat Fusarium wilt. Eur. J.
Plant Pathol. 151, 371–387. doi: 10.1007/s10658‐017‐1379‐2
Keesing F, & Ostfeld RS (2021). Impacts of biodiversity and biodiversity loss on zoonotic diseases. Proceedings of the National Academy of Sciences, 118 (17)Kiew F, Hirata R, Hirano T, Xhuan W G, Aries E B, Kemudang K, Wenceslaus J, San LK and Melling L(2020). Carbon dioxide balance of an oil palm plantation established on tropical peat. Agricul‐
tural and Forest Meteorology, Volume 295.
Kissick K., M. Belkacemi, J. Malley, (eds.). (2020). Climate Change and Land. An IPCC Special Reporton climate change, desertification, land degradation, sustainable land management, food se‐curity,andgreenhousegas
fluxesinterrestrial
ecosystems.
https://www.ipcc.ch/site/assets/uploads/sites/4/2020/02/SPM_Updated‐ Jan20.pdf.
Knapp, S., van der Heijden, M.G.A. (2018). A global meta‐analysis of yield stability in organic and con‐servation agriculture. Nature Communication 3632.https://doi.org/10.1038/s41467‐018‐
05956‐1
Lal R (2020) Home gardening and urban agriculture for advancing food and nutritional security inresponse to the COVID‐19 pandemic. Food Security volume 12, Springer Link, pages 871–876,
Available at: https://link.spring‐ er.com/article/10.1007/s12571‐020‐01058‐3. (2017). Impro‐
ving soil health and human protein nutrition by pulse‐based cropping systems. Advances inAgronomy 145:167‐204.
Lal,R.(2009).Soil degradation as a cause for human malnutrition. Food Security 1:45‐57.J.Soil and Wa‐
ter Consev.76:69A‐72A.
Lal R. (2018). Saving global land resources by enhancing eco‐efficiency of agro‐ecosystems. J. Soil andWater Con‐ servation 73(4):100A‐106A.
Lal R. (2019). Promoting “ 4 per 1000” and “ Adapting African Agriculture” by south ‐south coopera‐
tion: con‐ servation agriculture and sustainable intensification .Soil Tillage Researchhttps://doi.org/10.1016/j. still.2017.12.015.
Lal,R.2021.Feeding the world and returning half of the agricultural land back to nature.

3

Leclère D., Obersteiner M., Barrett M. et al. (2020). Bending the curve of terrestrial biodiversity needs
an integrat‐ ed strategy. Nature 585, 551–556 (2020). https://doi.org/10.1038/s41586‐020‐
2705‐
Liu K, McInroy, JA, Hu CH and Kloepper JW (2018) Mixtures of plant‐growth‐promoting rhizobacteriaenhance biological control of multiple plant diseases and plant‐growth promotion in the pre‐sence of pathogens. Plant Dis. 102, 67–72. doi: 10.1094/PDIS‐04‐17‐0478‐RE
Malapit, H.J.; Meinzen‐Dick, R.S.; Quisumbing, A.R.; & Zseleczky, L. (2020). Women: Transforming
food systemsfor empowerment and equity. In: 2020 Global Food Policy Report. Chapter 4, Pp.
36‐45. Washington, DC: Inter‐ national Food Policy Research Institute (IFPRI).
https://doi.org/10.2499/9780896293670_04.
Mannakkara S, Wilkinson, S, Potangaroa, R, Resilient Post‐Disaster Recovery Through Building Back
Better, Rout‐ ledge, 2019.
Mateo‐Sagasta, J.; Marjani Zadeh, S.; Turral, H. 2018. More people, more food, worse water? A global
review of water pollution from agriculture. Rome, Italy: FAO. 225p.
Morris C. and Winter M. (1999). Integrated farming systems: the third way for European agricul‐
ture? In: Landuse policy 16 (1999). pp. 193‐205.
Müller A, Schader C, Scialabba NEH, Bruggemann J, Isensee A, Erb KH, Smith P, Klocke P, Leiber F,
Stolze M and NiggliU (2017). Strategies for feeding the world more sustainably with organic
agriculture. Nature Communications8: 1290.
Müller A. and Huppenbauer M (2016). Sufficiency, Liberal Societies and Environmental Policy in theFace of Planetary Boundaries. Gaia ‐ Ecological Perspectives for Science and Society 25(2): 105–109. doi:10.14512/gaia.25.2.10
Perfecto, I., Vandermeer J. and Wright A. (2009). Nature’s Matrix: Linking Agriculture, Conservation
and Food Sovereignty. Earthscan, London. 257 p.
Piñeiro V, Arias J, Dürr J, Elverdin P, Ibáñez AM, Kinengyere A, Opazo CM, Owoo N, Page JR, Prager
SD and Torero M (2020) A scoping review on incentives for adoption of sustainable agricultural
practices and their outcomes. Nature Sustainability volume 3, pages 809–820
Pretty J et al. (2018) Global assessment of agricultural system redesign for sustainable intensification.
Nature Sustainability, 1 (8). pp. 441‐446. ISSN 2398‐9629.
Reilly J, Artz D, Biddinger D, Bobiwash K, Boyle N, Brittain C, Brokaw J, Campbell J, Daniels J, Elle E,
Ellis J, Fleischer S, Gibbs J, Gillespie R, Gundersen K, Gut L, Hoffman G, Joshi N, Lundin O,
Winfree R (2020) Crop production in the USA is frequently limited by a lack of pollinators.
Proceedings of the Royal Society B: Biological Sciences. 10.1098/rspb.2020.0922.
Schader C, Müller A, Scialabba NE, Hecht J, Isensee A, Erb KH, Smith P, Makkar HPS, Klocke P, Leiber
F, Schwegler P, Stolze M & Niggli U. (2015). Impacts of feeding less food competing feedstuffs
to livestock on global food system sustainability. Journal of the Royal Society Interface 12(113):
20150891.
Schuh, B et al. 2019, Research for AGRI Committee ‐ The EU farming employment: current challenges
and future prospects, European Parliament, Policy Department for Structural and Cohesion
Policies, Brussels, 2019.
Seufert V., Ramankutty N. and Foley J.A. (2012). Comparing the yields of organic and conventional
agriculture.
Nature 485: 229.

4

Shaw, R., Chr. Anderson, Chr. Fabricius, L. Glew, B. Loken, Sh. Mahajan, N. Olwero, J. Opperman, P.
Pacheco, L. Pendleton, D, Thau, and Chr. Weber (2020). Beyond Boundaries: Insights into emer‐
ging zoonotic diseases, na‐ ture and human well‐being. WWF Global Science. Internal Science
Brief. Unpublished. WWF‐Science‐Brief‐Be‐ yond‐Boundaries‐Insights‐into‐Emerging‐Zoono‐
tic‐Diseases.pdf.
Smith, J., Pearce, B., and Wolfe, M.S. 2012. A European perspective for developing modern multifunc‐
tional agroforestry systems for sustainable intensification. Renewable Agriculture and Food
Systems, Volume 27, Issue 4: 323–332. DOI: https://doi.org/10.1017/S1742170511000597.
Steffen W, Richardson K, Rockstrom J, Cornell SE, Fetzer I, Bennett EM, Biggs R, Carpenter SR, de Vries
W, de Wit CA, Folke C, Gerten D, Heinke J, Mace GM, Persson LM, Ramanathan V, Reyers B &Sorlin S (2015): Planetary boundaries: Guiding human development on a changing planet.
Science. Vol. 347, Issue 6223, 1259855. DOI: https://doi.org/10.1126/science.1259855.
Syed Ab Rahman S F, Singh E, Pieterse CMJ and Schenk PM (2018) Emerging microbial biocontrol
strategies
for
plant
pathogens.
Plant
Sci.
267,
102–111.
doi:
https://doi.org/10.1016/j.plantsci.2017.11.012.
Tilman D, Clark M (2014) Global diets link environmental sustainability and human health. Nature
515, 518–522. https://doi.org/10.1038/nature13959.
van der Ploeg, J.D., et al. (2019). The Economic Potential of Agroecology : Empirical Evidence from
Europe. JOUR‐ NAL OF RURAL STUDIES, vol. 71, 2019, pp. 46‐61.
van Huis A, Van Itterbeeck J, Klunder H, Mertens E, Halloran A, Muir G and Vantomme P (2013) Edible
insects: fu‐ ture prospects for food and feed security. FAO Forestry Paper 171
http://www.fao.org/3/i3253e/i3253e00.pdf.
Westhoek H, Lesschen JP, Rood, T, Wagner S, De Marco A, Murphy‐Bokern D, Leip A, van Grinsven H,
Sutton MA, Oenema O (2014) Food choices, health and environment: Effects of cutting Eu‐
rope’s meat and dairy intake. Global Environmental Change Vol 26, pp 196‐205.
https://doi.org/10.1016/j.gloenvcha.2014.02.004.
Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., Garnett, T., Tilman, D.,
DeClerck, F., Wood, A., Jonell, M., Clark, M., Gordon, L., Fanzo, J., Hawkes, C., Zurayk, R., Rivera,
J. A., Vries, W. De, Sibanda, L., … Murray, C. (2019). Food in the Anthropocene: the EAT–Lancet
Commission on healthy diets from sustain‐ able food systems. The Lancet, 393, 447–492.
https://doi.org/10.1016/S0140‐6736(18)31788‐4.
WRI (2018) World Resources Report. Creating a sustainable food future. A menu of solutions
to feed nearly 10 billion people by 2050. Available at: https://research.wri.org/sites/de‐fault/files/2019‐ 07/creating‐sustain‐ able‐food‐future_2_5.pdf.
WWF (2016) Living Planet Report 2016. Risk and resilience in a new era. Available at: Living Planet
Report 2016
| Pages | WWF (worldwildlife.org)Kobori, H., Primack, R. B. (2003) Participatory conservation ap‐
proaches for satoyama. The traditional forest and agricultural landscape of Japan. Ambio 32:
307‐311JSSA (Japan Satoyama Satoumi Assessment) (2010) Satoyama – Satoumi Ecosystems
and Human Well‐Being: Socio‐Ecological Land‐ scapes of Japan – Summary for Decision Ma‐
kers. UNU, Tokyo, Japan.
WWF (2020) Living Planet report. Bending the curve of biodiversity loss. Living Planet Report 2020:
Bending the curve of biodiversity loss – ICRI (icriforum.org)

5Papers like this one from the Scientific Group for the UN Food Systems Summit are sharedwith the aim of providing information and facilitating discussion for transparent and evi‐
dence‐based Summit preparations. This paper was revised by the authors after intensive ex‐
ternal peer review. It remains under the responsibility of the authors. The views pre‐sented
may not be attributed to the organisations with which the authors are affiliated.
Helpful comments on an earlier draft by five external peer reviewers, by colleagues in the
Scientific Group are gratefully acknowledged.
For further information about the Scientific Group,
visit https://sc‐fss2021.org
or contact info@sc‐fss2021.org
or follow @sc_fss2021 on twitter6