For centuries, different ways of prolonging the shelf life of foods were used, from salt to sun-drying pickles.
Can we improve the quality of life for everyone in the world without putting pressure on our natural resources?
Can you imagine if black beans, one of the main ingredients in the Brazilian dish feijoada, no longer existed?
For Willard, who has been fishing on the shores of Lake Malombe (Malawi) for more than 40 years, fishing is his way of life.
The Egyptians venerated them. They gave beans a place alongside the belongings of their deceased, to assure their peers of a most promising afterlife.
FAO’s “Green Cities” initiative is an ambitious project to improve the well-being of urban and peri-urban populations.
If there is one thing the pandemic has been successful at, it has been at showing us how vulnerable human beings are. In addition to the health threat, COVID-19 has brought to light many failures of structures that we once considered robust.
Eating is a matter of every day and every person. But only a few can be sure that their diet is healthy and conscious and that, when they can choose, they do so based on the teachings of science.
On 7th October, CEMAS held the event “Cultivate, Nourish, Preserve.
Did you know that one third of the food produced in the world is lost or wasted? This fact will surprise you even more: if we were to save only a quarter of the food that is wasted, we could feed 800 million people who are currently hungry.