In the introduction to his latest book, How to Feed the World, Vaclav Smil writes that “numbers are the antidote to wishful thinking.” That one line captures why I’ve been such a devoted reader of this curmudgeonly Canada-based Czech academic for so many years. Across his decades of research and writing, Vaclav has tackled some of the biggest questions in energy, agriculture, and public health—not by making grand predictions, but by breaking down complex problems into measurable data.

Now, in How to Feed the World, Vaclav applies that same approach to one of the most pressing issues of our time: ensuring that everyone has enough nutritious food to eat. Many discussions about feeding the world focus on increasing agricultural productivity through improved seeds, healthier soils, better farming practices, and more productive livestock (all priorities for the Gates Foundation). Vaclav, however, insists we already produce more than enough food to feed the world. The real challenge, he says, is what happens after the food is grown.

This kind of argument is classic Vaclav—questioning assumptions, forcing us to rethink the way we frame problems, and turning conventional wisdom on its head. His analysis is never about the best- or worst-case scenarios; it’s about what the numbers actually tell us.

And the numbers tell a striking story: Some of the world’s biggest food producers have the highest rates of undernourishment. Globally, we produce around 3,000 calories per person per day—more than enough to feed everyone—but a staggering one-third of all food is wasted. (In some rich countries, that figure climbs to 45 percent.) Distribution systems fail, economic policies backfire, and food doesn’t always go where it’s needed.

I’ve seen this firsthand through the Gates Foundation’s work in sub-Saharan Africa, where food insecurity is driven by low agricultural productivity and weak infrastructure. Yields in the region remain far lower than in Asia or Latin America, in part because farmers rely on rain-fed agriculture rather than irrigation and have limited access to fertilizers, quality seeds, and digital farming tools. But even when food is grown, getting it to market is another challenge. Poor roads drive up transport costs, inadequate storage leads to food going bad, and weak trade networks make nutritious food unaffordable for many families.

And access is only part of the problem. Even when people get enough calories, they’re often missing the right nutrients. Malnutrition remains one of the most critical challenges the foundation works on—and it’s more complex than eating enough food. While severe hunger has declined globally, micronutrient deficiencies remain stubbornly common, even in wealthy countries. One of the most effective solutions has been around for nearly a century: food fortification. In the U.S., flour has been fortified with iron and vitamin B since the 1940s. This simple step has helped prevent conditions like anemia and neural tube defects and improve public health at scale—close to vaccines in terms of lives improved per dollar spent.

One of the most interesting parts of the book is Vaclav’s exploration of how human diets evolved. Across civilizations, people independently discovered that pairing grains with legumes created complete protein profiles—whether it was rice and soybeans in Asia, wheat and lentils in India, or corn and beans in the Americas. These solutions emerged from practical experience long before modern science could explain why they worked so well.

But just as past generations adapted their diets to available resources, we’re now facing new challenges that require us to adapt in different ways. Technology and innovation can help. They’ve already transformed the way we produce food, and they’ll continue to play a role. Take aquaculture: Once a tiny industry, it’s grown over the past 40 years to supply more seafood for the world than traditional fishing—a scalable way to meet global protein demands. The Green Revolution is another example. Beginning in the 1960s, innovations in higher-yielding crops, more effective fertilizers, and modern irrigation prevented widespread famine in India and Mexico. These changes were once seen as unlikely, too.

New breakthroughs could drive even more progress. CRISPR gene editing, for instance, could help develop crops that are more resilient to drought, disease, and pests—critical for farmers facing the pressures of climate change. Vaclav warns that we can’t count on technological miracles alone, and I agree. But I also believe that breakthroughs like CRISPR could be game-changing, just as the Green Revolution once was. The key is balancing long-term innovation with practical solutions we can implement immediately.

And some of these solutions aren’t about producing more food at all—they’re about wasting less of what we already have. Better storage and packaging, smarter supply chains, and flexible pricing models could significantly reduce spoilage and excess inventory. In a conversation we had about the book, Vaclav pointed out that Costco (which might seem like the pinnacle of U.S. consumption) stocks fewer than 4,000 items, compared to 40,000-plus in a typical North American supermarket.

That kind of efficiency—focusing on fewer, high-turnover products—reduces waste, lowers costs, and ultimately eases pressure on global food supply, helping make food more affordable where it is needed most.

How to Feed the World had a lot to teach me—and I’m sure it will teach you a lot, too. Like all of Vaclav’s best books, it challenges readers to think differently about a problem we thought we understood. Growing more and better food remains crucial—especially in places like sub-Saharan Africa, where there simply isn’t enough. But as the world’s population approaches 10 billion, increasing agricultural productivity alone won’t solve hunger and malnutrition. We also need to ensure that food is more accessible and affordable, less wasted, and just as nutritious as it is abundant.

After all, the goal isn’t to make more food for its own sake—it’s to feed more people.