Innovation can accelerate the transition towards a sustainable food system

Herrero , M., Thornton, P.K., Mason-D’Croz , D., Palmer, J., Benton , T.G., Bodirsky , B.L., Bogard, J.R., Hall , A., Lee, B., Nyborg , K., Pradhan, P., Bonnett, G.D., Bryan, B.A., Campbell, B.M., Christensen , S., Clark , M., Cook, M.T., de Boer, I.J.M., Downs, C., Dizyee, K., Folberth, C., Godde. C.M., Gerber , J.S., Grundy, M., Havlik, P., Jarvis, A., King, R., Loboguerrero, A.M., Lopes, M.A., McIntyre, C.L., Naylor, R., Navarro, J., Obersteiner , M., Parodi , A., Peoples, M.B., Pikaar , I., Popp, A., Rockström, J., Robertson, M.J., Smith, P., Stehfest, E., Swain , S.M., Valin , H., Wijk, M. van, Zanten, H.H.E. van, Vermeulen, S., Vervoort, J. and West , P.C. 2020. Innovation can accelerate the transition towards a sustainable food system. Nature Food 1:266–272.