Thought leadership on how we can support agriculture to adapt to the world:
now, next and beyond.
About
Global food production is in a race to keep pace with the world’s expanding population. Farmers need to grow more from less while safeguarding their soil and the environment. To meet the challenge, agriculture is undergoing a fourth revolution, and Views on Agriculture, launched with a print edition at The World Food Prize in October 2023, convenes leaders shaping this journey.
Read on to discover insights, innovations, and cutting-edge research that will help advance food, farming and agriculture in the year ahead, and far beyond.
Innovating a sustainable food system
It’s a pivotal time in agriculture. The future of food production hinges on delivering new tools and technologies to farmers that help solve farm- and field-level challenges while improving overall sustainability.
My View on Agriculture is that sustainable innovation is the only path forward. When we think about the world’s increasing needs not only for food, but also to protect our natural resources and transition to renewable fuels – going into 2024 and beyond – we must innovate.
Executive Vice President, Chief Technology and Digital Officer of Corteva Agriscience
Views on Agriculture is showcasing the positive steps agriscience is making towards our goal of elevating innovation and inspiring action to sustainably increase the quality,
quantity, and availability of food for all.”
Ambassador Terry Branstad
President of the World Food Prize Foundation
Harnessing change
By Ambassador Terry Branstad
My family and I have been involved in agriculture for 140 years. Since my ancestors began tilling the soil in Winnebago county, we have seen incredible advancements and constant challenges to meeting the needs of a growing domestic and global population.
During my first term as Governor of Iowa, we successfully managed the farm crisis of the 1980s. We worked tirelessly to diversify, invest in new technologies, and bring additional value to our crops. We understood the implications of our work: we were not just fighting for the future of the family farm but for the ability to feed the world.
As the first gene-edited foods appear on supermarket shelves, we go on a quest to find out how this relatively new technology works, why it has garnered interest among scientists, farmers, and food security experts, and why a restaurateur who was previously outspoken about genetic modification is finding comfort in new precision editing technologies.
