This is a repository copy of Innovation can accelerate the transition towards a sustainable food system. White Rose Research Online URL for this paper: http://eprints.whiterose.ac.uk/163942/ Version: Supplemental Material Article: Herrero, M, Thornton, PK, Mason-D’Croz, D et al. (45 more authors) (2020) Innovation can accelerate the transition towards a sustainable food system. Nature Food, 1 (5). pp. 266- 272. ISSN 2662-1355 https://doi.org/10.1038/s43016-020-0074-1 Reuse Items deposited in White Rose Research Online are protected by copyright, with all rights reserved unless indicated otherwise. They may be downloaded and/or printed for private study, or other acts as permitted by national copyright laws. The publisher or other rights holders may allow further reproduction and re-use of the full text version. This is indicated by the licence information on the White Rose Research Online record for the item. Takedown If you consider content in White Rose Research Online to be in breach of UK law, please notify us by emailing
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[email protected] https://eprints.whiterose.ac.uk/ Innovation can accelerate the transition towards a sustainable food system. Mario Herrero1*, Philip K. Thornton2, Daniel Mason-D’Croz1, Jeda Palmer1, Tim G. Benton3, Benjamin L. Bodirsky4, Jessica Bogard1, Andrew Hall1, Bernice Lee3, Karine Nyborg5, Prajal Pradhan4, Graham Bonnett1, Brett A. Bryan6, Bruce M. Campbell2,7, Svend Christensen7, Michael Clark8, Mat Cook1, Imke J.M. de Boer9, Chris Downs1, Kanar Dizyee1, Christian Folberth10, Cecile Godde1, James Gerber11, Michael Grundy1, Petr Havlik10, Andrew Jarvis2,12, Richard King3, Ana Maria Loboguerrero2,12, Mauricio A.