Brent Loken

Global Food Lead Scientist, Global Science

Brent Loken
Media inquiries: News And Press Page

Brent Loken is the Global Food Lead Scientist for WWF. In his role, Brent provides thought leadership through forward-looking research, science direction for goal setting, scientific analysis in support of strategy development, and the management of internal and external science talent to support the Global Food Practice team in advancing an ambitious agenda.

Previously, Brent worked for EAT, the science-based global platform for food system transformation, where he was a lead author on the EAT-Lancet report on Food, Planet, Health. His past research includes a variety of publications ranging from subjects on food and health to orangutan terrestriality and tropical forest governance.

His current work includes a report on food consumption patterns in G20 countries and the potential for reducing greenhouse gas emissions, a series of papers that develop national level roadmaps on GHG mitigation potential from changes in food and agriculture, and an analysis on how sustainable logging in a tropical forest impacts biodiversity.

In addition, Brent co-founded and helped lead a progressive international school and co-founded a conservation NGO that focused on protecting rainforests and biodiversity by empowering indigenous peoples. Rarely patient, Brent believes to achieve the SDGs and Paris Agreement in the short time that is available it will be because of fast moving and innovative organizations and people that disrupt the status quo and actively show the world a more healthy and sustainable way of living in harmony with nature.

As part of Global Science, Brent is bridging the technical and conservation practice worlds, synthesizing information from a wide range of food, agriculture, nutrition, and environment disciplines for their creative application to the global nature agenda.

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Media inquiries: News And Press Page


Global Food Lead Scientist


Ph.D in Resource and Environmental Management from Simon Fraser University

Areas of Expertise

  • Food
  • Agriculture
  • Nutrition