CEMAS Meetings: now available on our YouTube channel!
For CEMAS, 2022 has been a year of great encounters and new connections.
Questioning our food systems – also from an ethical and moral perspective
Through a series of events open to the public, we have had the pleasure of convening extraordinary specialists who have brought the major challenges facing our food systems closer to the public.
How these projects fight food loss and waste
Getting lost in the numbers is easy when it comes to food loss and waste. The social, environmental and economic impacts of this waste are so shocking that we have difficulty putting the magnitude of the problem into concrete numbers.
Six innovative strategies to stop throwing food away
For centuries, different ways of prolonging the shelf life of foods were used, from salt to sun-drying pickles.
The new enablers of food sustainability
Can we improve the quality of life for everyone in the world without putting pressure on our natural resources?
18th June: Sustainable Gastronomy Day
Can you imagine if black beans, one of the main ingredients in the Brazilian dish feijoada, no longer existed?
Artisanal fisheries and aquaculture: an international year to review their value
For Willard, who has been fishing on the shores of Lake Malombe (Malawi) for more than 40 years, fishing is his way of life.
Legumes: ultimate weapons against climate change in 7 combats
The Egyptians venerated them. They gave beans a place alongside the belongings of their deceased, to assure their peers of a most promising afterlife.
Green Cities: a plan to rethink cities
FAO’s “Green Cities” initiative is an ambitious project to improve the well-being of urban and peri-urban populations.
Hand in Hand: digital technology for prosperous rural societies
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.