How to Feed the World

Food production is a fundamental pillar of human civilization, but it is also one of the greatest challenges of our time. The world faces complex questions: how to feed a growing population without depleting the planet's resources? Václav Smil's How to Feed the World offers a comprehensive look at the history, present and future of the global food system. Smil explores how our dependence on a limited number of crops, food waste, and the environmental impacts of mass production intersect with cultural and historical aspects. The book asks fundamental questions: can humanity transform the way it produces and consumes food to achieve a sustainable balance between nature and the needs of the population?

The beginning of the 21st century has brought an extraordinary moment in human history - the planet's population has passed the 7 billion mark. But this enormous demographic increase means more than just a higher number on paper. It poses an urgent challenge to food security, which is essential for the survival and development of civilisation. However, not everyone knows what it takes to be able to enjoy a bowl of cereal or bread and butter in the morning. Modern agriculture is facing pressure not only in terms of quantity but also in terms of the quality of production. If we go back to the 18th century, when the world was inhabited by only about 1 billion people, growing cereals or breeding animals was done with simple methods. Today, however, it is necessary to feed billions of people with industrial agriculture, which often leaves behind depleted land and devastated ecosystems. For example, the cultivation of rice, one of the world's most important crops, requires an enormous amount of water - up to 2 500 litres per kilogram of rice. The inequitable distribution of food is becoming a significant problem. In 2023, it was estimated that more than 800 million people were suffering from hunger, while in other parts of the world, food was being wasted in unimaginable quantities. China and India, which together account for a third of the world's population, are examples of countries where the issue of food security is intertwined with economic and political development. Their ability to provide enough food for their own citizens will be crucial not only for themselves, but also for global stability. Increasing demands on agricultural production require innovative solutions. Technologies such as precision farming or genetically modified crops have the potential to increase efficiency, but they also raise ethical and environmental issues. An example is the success in breeding more resistant wheat varieties in Africa, where new breeding techniques have succeeded in increasing yields in drought-affected regions. The future of food security will depend on humanity's ability to combine its knowledge, resources and technology to ensure sustainable ways of producing and distributing food. This challenge is not only technological, but also social - it requires global cooperation and responsibility on everyone's part.

The modern world faces a strange paradox: on the one hand, we produce enough food to feed the entire population, while on the other hand hundreds of millions of people suffer from malnutrition or even hunger. This contradiction reflects deep structural problems that go beyond the simple question of quantity. The problem lies not only in the scarcity of food, but also in its inequitable distribution and inefficient use. Developing countries are often the largest producers of staple crops such as rice, wheat and maize, but it is there that malnutrition is most widespread. For example, India, the world's second largest rice producer, still has more than 190 million people suffering from chronic hunger. This irony stems from a system that favours food exports to richer countries at the expense of local food security. A further complication is the economic imbalance that leads to richer countries wasting food in huge quantities, while poorer nations struggle for basic subsistence. It is estimated that up to one-third of the world's food production is wasted each year - enough to feed all the world's hungry. Wastage happens at every level, from losses during the harvest to the throwing away of uneaten food in households. The imbalance is also reflected in the quality of food. In developed countries, the problem is the overconsumption of cheap, calorie-dense but nutritionally poor foods, leading to obesity and health problems. Conversely, in many poor regions, the problem is the opposite - deficiencies in essential nutrients such as iron or vitamin A cause malnutrition and serious health complications, especially in children. In sub-Saharan Africa, for example, nearly 40% of children under five are stunted as a result of inadequate nutrition. The solutions to this paradox lie in systemic changes. We need more efficient distribution methods that ensure that food gets to where it is needed most. Food banks are an example of this, as they have worked successfully in some developed countries and could be implemented on a global scale. At the same time, it would be essential to invest in local agricultural capacities in developing countries so that they can be self-sufficient. This paradox is not just about numbers and statistics - it is a question of ethics and human responsibility. As long as there is a starving child in the world next to a container full of food, we must look for solutions that will bring justice to the food system and change this deep imbalance.

Food waste is one of the biggest environmental, economic and ethical problems of our time. Around 1.3 billion tonnes of food are wasted annually around the world, representing around a third of total production. This phenomenon not only threatens our environment, but also the billions of people who suffer from a lack of essential nutrients. It is a contrast that reflects the inefficiency of the global food system. It is wasted at every step of the food chain. In developing countries, losses occur primarily during harvesting, storage and distribution. Lack of infrastructure, such as refrigerated warehouses or efficient transport networks, means that a significant proportion of the harvest spoils before it reaches the market. In sub-Saharan Africa, for example, more than 30% of fruit and vegetables produced are lost each year. In developed countries, the problem moves to the end of the chain - to supermarkets, restaurants and households. Supermarkets are throwing away huge quantities of food that does not meet aesthetic standards or is approaching its use-by date, even though it is still safe to eat. In households, wastage is mainly due to improper planning of purchases, leftover food and poor storage. The consequences of wastage are alarming. The production of food that is never consumed consumes huge amounts of resources - water, energy, land and labour. It takes approximately 15 000 litres of water to produce one kilogram of beef. When such food is thrown away, it wastes not only the food itself, but also all the resources that went into its production. In addition, food waste contributes to climate change by producing methane, one of the most aggressive greenhouse gases, in landfills. Tackling this problem requires both individual behavioural change and systemic action. Countries such as France have introduced laws that prohibit supermarkets from throwing away unsold food - it must be donated to charities or recycled. Another example is apps that help restaurants and shops offer surplus food at reduced prices. At household level, easier planning of purchases, proper storage and creative use of leftovers can help. For example, three pieces of old bread can be used to make tasty croutons or a spread. These are small steps, but they can have a big impact if enough people follow them. Food waste is a problem that cannot be ignored. It is a reflection of injustice and inefficiency, but it also provides an opportunity for change. If we as a society can take a more responsible approach to food, we can save not only resources but also lives.

Going vegan is one of the most debated topics when it comes to the future of the food system and sustainability. This way of eating, which eliminates all animal products, is often presented as a solution to environmental problems, improved health and a more ethical approach to animals. However, the question is not just about individual choices, but about whether a worldwide transition to a vegan diet would be realistic and sustainable. Animal production is one of the biggest polluters of the environment. The production of meat and dairy products consumes huge amounts of water, land and energy. Raising cattle, for example, requires far more resources than growing cereals or pulses - it takes 25 kilograms of feed and a lot of carbon dioxide emissions to produce one kilogram of meat. This inefficient system contributes significantly to climate change, deforestation and land degradation. On the other hand, cultural and economic factors must be taken into account. In many parts of the world, livestock production is a key part of both the economy and traditional meals. In Mongolia, for example, where the climate is unsuitable for growing crops, dairy products and meat are the main sources of nutrition. A global transition to veganism would therefore require not only technological innovation but also profound social and cultural changes. There is no doubt that a vegan diet has the potential to improve health, but its implementation on a global scale also brings challenges. A plant-based diet needs to be carefully formulated to ensure sufficient intake of key nutrients such as vitamin B12, iron or omega-3 fatty acids. In developing countries, where the availability of a variety of foods is limited, a vegan diet could lead to further nutritional problems if not properly implemented. However, in many countries there are already initiatives to promote plant-based diets. Startups developing meat alternatives, such as lab-grown meat or plant-based substitutes, are gaining more and more attention. For example, companies such as Beyond Meat or Impossible Foods have brought out products that are similar in taste and texture to traditional meat, but their production has a lower environmental impact. The issue of going vegan is not black and white. It is a complex issue involving environmental, health, economic and cultural aspects. It may not be realistic to expect the whole world to adopt a vegan diet, but a gradual reduction in the consumption of animal products and a greater emphasis on plant-based sources may be key steps towards a more sustainable future. This process will require not only individual changes, but also global cooperation and systemic solutions.

Raising animals for food is one of the oldest activities that have shaped the development of human civilisation. Since the Neolithic period, when the domestication of animals began, this process has played a key role in providing food, clothing and labour. However, the history of animal husbandry is not only shaped by technical and economic aspects, but also by deep cultural and religious contexts that still influence what we eat today. Early humans began breeding animals around 10 000 years ago in the Middle East, where wild species such as goats and sheep became domesticated animals. These animals not only provided food but also stability - man was no longer dependent on hunting alone. This change formed the basis for the emergence of agricultural societies and urban civilizations. Ancient civilizations in Mesopotamia, for example, built their economies on cattle and sheep breeding, which allowed them to prosper and expand. Despite globalisation, cultures around the world have retained their specific approaches to animal husbandry and meat consumption. In India, for example, the sacredness of cows is deeply rooted in Hindu tradition and therefore the majority of the population avoids eating beef. In Asia, on the other hand, pig farming is an important source of food, and pork is a staple of many traditional dishes. These differences reflect not only cultural preferences but also the geographical and climatic conditions that have shaped dietary habits. In modern times, however, intensive animal husbandry has changed the way we look at these practices. Factory farms, which emerged particularly in the 20th century, brought mass production of meat and milk, but also raised questions about ethics and environmental impact. The historical ideal of the animal as a human partner, helping in the fields or serving as a family asset, has been replaced by the image of the animal as a raw material in the production chain. At the same time, however, there is also a world-wide movement towards a return to more traditional and sustainable practices. Farms that focus on free-range farming, or initiatives that support smaller local farms, are drawing inspiration from the past. In Scandinavian countries, for example, traditional reindeer husbandry has become an example of symbiosis between man and nature, while respecting ecological constraints. The historical and cultural aspects of animal husbandry remind us that our food habits are not only the result of biological needs, but also a reflection of our values, traditions and interactions with the environment. This perspective is important in finding solutions for a sustainable future that combines respect for animals with responsible use of natural resources.

The global food system today relies on a surprisingly narrow selection of crops. Wheat, rice and maize, also known as the 'Big Three', provide more than half of all calories consumed by people around the world. This phenomenon, known as the dominance of a few crops, reflects not only historical practices but also the evolution of agriculture, globalisation and economic pressures. At the same time, however, it poses a serious risk to food security and biodiversity. This dominance has its roots in history. Ancient civilisations such as Mesopotamia, Egypt and China already relied on the cultivation of cereals, which were easy to store and energy-rich. Rice, for example, which began to be cultivated in China more than 10 000 years ago, has gradually spread throughout Asia and has become a staple in the diet of more than half the world's population. Wheat, domesticated in the Euphrates valley, was a mainstay of European civilisations, while maize, native to the Americas, underpinned the development of Aztec and Mayan cultures. Modern agriculture, however, has reinforced this trend. Industrial methods such as monocultures have brought higher yields, but at the expense of biodiversity. Fields full of a single crop are more susceptible to disease and pests. Historical disasters such as the great Irish potato famine of the 19th century, when a fungal disease destroyed a major food source for millions of people, highlight the dangers of dependence on a single crop. At the same time, this uniformity impoverishes our diet. Before the advent of industrial agriculture, people subsisted on thousands of species of plants that were nutrient-rich and adapted to local conditions. Today, however, most crops are bred for high yields, often at the expense of nutritional value. For example, modern wheat varieties contain less protein than their predecessors. The solution may lie in diversifying agriculture and returning to the cultivation of local crops that are more resilient to climate change and better adapted to local ecosystems. In Africa, for example, there is renewed interest in ancient crops such as millet and teff, which were once staples of the diet. These crops are not only drought-resistant but also nutrient-rich, making them an important part of the fight against malnutrition. The dominance of a few crops is forcing us to rethink not only the way we produce food, but also what we choose to put on our plates. Diversity in farming and diet is not just a matter of taste, but the key to a sustainable future that can meet environmental, economic and health challenges.

The future of food production stands at the crossroads between the growing demands of the world's population, environmental challenges and technological innovation. By 2050, the population is expected to grow to around 10 billion people, which will mean up to 60% higher food demands. This enormous pressure requires a change of approach to food production, distribution and consumption. One of the main solutions is the intensive use of technology in agriculture. Precision agriculture, which includes sensors, GPS and data analysis, makes it possible to optimise irrigation, fertilisation and crop cultivation. Farms equipped with these technologies are able to reduce costs while minimising the negative impact on the environment. An example is vertical farms in cities, where food is grown in a controlled environment in a minimal space with low water consumption. Alternative food sources also play an important role. Lab-grown meat is one of the most progressive innovations that could replace traditional livestock farming. The process requires fewer resources, emits fewer greenhouse gases and eliminates the need for extensive grazing land. There is also increasing interest in proteins from insects such as crickets or mealworms, which are nutritious, organic and less demanding to produce. However, climate change also brings challenges for which food production must prepare. Rising temperatures, droughts and extreme weather events threaten traditional farming methods. Breeding climate-resilient crops, such as drought-tolerant varieties of wheat and rice, may be the solution. These innovations have already successfully demonstrated their effectiveness in areas facing extreme conditions, such as the Sahel. Sustainable consumption is also an important part of the future. Experts agree that reducing food waste could make a significant contribution to alleviating the food crisis. Campaigns and legislation are already being implemented in richer countries to encourage food donation or more efficient management of food surpluses. Consumers have an important role to play as their choices shape demand for more sustainable products. The future of food production is complex but full of opportunities. A combination of innovation, education and collaboration at a global level can lead to a sustainable system that ensures enough food for all. Our ability to adapt to new challenges will be crucial to creating a balance between the planet's ecological limits and the needs of humanity.

The book "How to Feed the World" presents an important challenge to each of us. Václav Smil offers insights into the inefficiencies and paradoxes of the global food system, highlighting the need for innovation, diversification and responsibility in both food production and consumption. The changes that are necessary are not only technical, but also social and cultural. The future of food production depends on humanity's ability to combine its knowledge, technology and values into a sustainable model that not only provides enough food for all, but also protects the environment and preserves biodiversity. Smilo's message is clear: our choices today will affect whether our planet will be able to feed future generations. Do you have feedback for us? We'd love it if you let us know your opinion on our content! Just send an email to feedback@rewio.app with the title of this book in the subject line and share your impressions!