Food, Environment and Energy Challenges: how lawyers can help find solutions for individuals and businesses

The United Nations estimates that the food industry is responsible for 30% of global energy consumption and 22% of the gases that cause global warming. Livestock alone accounts for 14% of these global emissions. The Food and Agriculture Organization calculated that by 2050 there will be over 9 billion human beings on the planet and that we will need to produce 60% more food. We have to change our ways of production, because climate change has caused problems in growing traditional products in traditional sites, along with the contents, in terms of recourse to novel foods. As lawyers, we need to help clients and institutions in finding a balance, in a way that is compatible with our professional obligations and the administration of justice. And that may be done by: (i) engaging with legislative and policymaking efforts to mitigate risks and protect human rights; (ii) providing competent advice to clients, by explaining how they can achieve their objectives while mitigating the effects of food scarcity and climate change; (iii) outlining the benefits of disclosing the relevant risks and opportunities related to their business operation as a whole, including supply chains; (iv) identifying potential legal risks and liabilities that may arise from action or inaction; (v) engaging in dispute resolution that ensures affordable access to justice for those negatively affected.