The true cost of food: measuring and mediating the externalities of the food system by Sheryl HENDRIKS

Professor Hendriks studies transdisciplinary solutions to the complex global challenges of the food system. ​

She is particularly interested in the tensions, trade-offs and opportunities determined by eight elements: 3 Cs (climate change, COVID and conflict) and 5Fs (food, fodder, fuel, fertiliser and finance) – each a crisis and yet interconnected. ​

In this presentation, Sheryl will summarize some of her research into the 'True Cost' of food, the role of smallholder agriculture and fisheries, and the potential for food system transformation to improve health, nutrition, affordability, inequality, and environmental outcomes.