02865naa a2200853 a 450000100080000000500110000800800410001902200140006002400510007410000160012524501030014126000090024452006330025365000320088665000210091865000180093965000170095765000200097465000130099465000290100765000150103665000220105165000290107365000310110265000170113370000200115070000210117070000150119170000180120670000200122470000180124470000130126270000120127570000150128770000160130270000190131870000170133770000200135470000200137470000140139470000160140870000220142470000140144670000150146070000170147570000170149270000180150970000150152770000150154270000150155770000130157270000240158570000170160970000200162670000150164670000160166170000200167770000150169770000190171270000150173170000130174670000180175970000210177770000140179870000170181270000170182970000140184670000170186070000250187770000180190270000170192070000160193777300580195321238142020-07-13       2020    bl uuuu     u00u1 u    #d  a2662-13557 ahttps://doi.org/10.1038/s43016-020-0074-12DOI1 aHERRERO, M.  aInnovation can accelerate the transition towards a sustainable food system.h[electronic resource]  c2020  aFuture technologies and systemic innovation are critical for the profound transformation the food system needs. These innovations range from food production, land use and emissions, all the way to improved diets and waste management. Here, we identify these technologies, assess their readiness and propose eight action points that could accelerate the transition towards a more sustainable food system. We argue that the speed of innovation could be significantly increased with the appropriate incentives, regulations and social licence. These, in turn, require constructive stakeholder dialogue and clear transition pathways.  aFood and nutrition programs  aFood consumption  aFood industry  aFood service  aHuman nutrition  aLand use  aAgricultura de Precisão  aInovação  aNutrição Humana  aSistema de Alimentação  aTecnologia da Informação  aUso da Terra1 aTHORNTON, P. K.1 aMASON-D'CROZ, D.1 aPALMER, J.1 aBENTON, T. G.1 aBODIRSKY, B. L.1 aBOGARD, J. R.1 aHALL, A.1 aLEE, B.1 aNYBORG, K.1 aPRADHAN, P.1 aBONNETT, G. D.1 aBRYAN, B. A.1 aCAMPBELL, B. M.1 aCHRISTENSEN, S.1 aCLARK, M.1 aCOOK, M. T.1 aBOER, I. J. M. de1 aDOWNS, C.1 aDIZYEE, K.1 aFOLBERTH, C.1 aGODDE, C. M.1 aGERBER, J. S.1 aGRUNDY, M.1 aHAVLIK, P.1 aJARVIS, A.1 aKING, R.1 aLOBOGUERRERO, A. M.1 aLOPES, M. A.1 aMCLNTYRE, C. L.1 aNAYLOR, R.1 aNAVARRO, J.1 aOBERSTEINER, M.1 aPARODI, A.1 aPEOPLES, M. B.1 aPIKAAR, I.1 aPOPP, A.1 aROCKSTROM, J.1 aROBERTSON, M. J.1 aSMITH, P.1 aSTEHFEST, E.1 aSWAIN, S. M.1 aVALIN, H.1 aVAN WIJK, M.1 aVAN ZANTEN, H. H. E.1 aVERMEULEN, S.1 aVERVOORT, J.1 aWEST, P. C.  tNature Foodgv. 1, p. 266-272, May 2020. Perspective.