It is possible to produce more food within Britain’s borders without negative impact on the environment, according to a new agricultural study unveiled by the U.K.’s Farming Minister Jim Paice today. Working together with farmers, manufacturers, retailers, caterers, environmentalists and scientists, collaborative effort hopes to illuminate sustainable farming methods that will allow the country to increase its yields, and thus help the global food supply keep up with rapidly increasing demands.

“If we are to meet the predicted increase in the demand for food with diminishing areas of land available for production and increasing strain on natural resources, we need to avoid repeating the mistakes of the past that created higher yields by sacrificing the environment” said Campaign to Protect Rural England campaigner Ian Woodhurst.

According to the Department for Environment, Food, and Rural Affairs (DEFRA), using less energy and water in food production; increasing crop yields; introducing more innovative technology; improving conservation management; and boosting numbers of talented, entrepreneurial young people making careers in the food industry are all foundational steps to creating a sustainable food system in Britain.

Dubbed the “Green Food Project,” this research examined five different sectors of the UK food industry — wheat, dairy, bread, curry, and geographical areas — to identify areas where improvements could save time, money, and reduce environmental impact, while also using land more efficiently.

When it comes to bread, for example, experts suggest significant amounts of energy could be saved if new more energy efficient toasters are invented. To help meet demand for curry, experts suggested that Britain’s farmers could grow more herbs and spices as the UK’s climate changes, or chickpeas for roti-bread flour.

Still, there are some who feel that the Green Food Project must be more specific with its recommendations if the initiative is to make a significant difference. The WWF environmental group said that the project’s recommendations — for improvements in areas such as research and technology, investment, land management, waste and consumption — were too vague. “WWF felt some of the project’s recommendations were woolly in places and lacked specific targets and milestones,” it said in a statement.

Supporters of the Project say they’re not trying to fix the broken food system, but rather embrace a new methodology in which the whole food chain pulls together to work in harmony. In an effort to provide clearer goals and to develop policy jointly with industry and civil society at a much earlier stage, the Green Food Project steering group says it will now meet regularly to bring about change.

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