With the global population expected to reach nine billion within the next 30 years, we face a daunting challenge in producing and distributing enough food. Reducing hunger will require a blend of strategies, and these 12 scientists from the University of Wisconsin’s College of Agriculture & Life Sciences offer their ideas.

You might not agree with all these strategies, but they certainly provide “food for thought” on this critical issue. Following are the titles of the 12 ideas outlined in the series of articles.

Agronomist Josh Posner: Start a new Green Revolution. We don't just need to grow more food. We need to grow it better.

Emeritus professor of Agricultural and Applied Economics Ed Jesse: Reform crop subsidies. Federal agricultural programs are beginning to reward farmers for more than just yield, but there's still more room to incentivize best practices.

Agronomist Erin Silva: Diversify crops regionally. Concentrating agricultural production is becoming expensive and risky. We need a broader array of foods grown closer to home.

Professor of soil science and environmental studies Steve Ventura: Preserve our farmland. 442 million acres of American soil grew crops in 2002, the lowest amount of land in farming since World War II.

Soil Scientist and Farmer Dick Cates: Teach more people to farm. Our food production depends on a shrinking number of farmers. Who will succeed them?

Professor of biological systems engineering Doug Reinemann: Go vertical. High-rise greenhouses and other indoor farming systems can get more food into cities that need it the most.

Horticulturist Jed Colquhoun: Reduce food waste. We could be doing better in the battle against hunger if we made fuller use of the food we grow.

Animal Scientist Andy Milkowski: Give processed foods a break. Don't believe the reputation: Processing extends the life, safety and quality of foods, and processed foods deserve a place on our shelves.

Food Scientist James Steele: Keep finding what makes food healthy. Exploring the science of how foods interact with our bodies will lead to healthier foods and lifestyles.

Associate Director of UW Food Research Institute Kathy Glass: Get creative about food safety. We'll never be 100 percent at spotting threats to our food. But what if the pathogens gave themselves up?

Biochemist James Ntambi: Eat less. Want to preserve the world's food supply? Start by limiting your own. It just might save your life.

Nutritionist Monica Theis: Get back in the kitchen. The skill to cook good food is rapidly disappearing in the average American family. Can we get it back? Yes--but not by watching food network.

The full series of articles is available online.

Source: University of Wisconsin-Madison