According to the United Nations, if food waste were a country, it would be the third largest emitter of CO2 emissions in the world, after the United States and China.
Interview with Edward Rubin: “What we see today is a small taste of what may be coming in the next decade and beyond”
Less than ten years away from the deadline for achieving UN Sustainable Development Goals, we are still far from having food systems that are in complete harmony with ecological needs.
Every morning, Valencian fishermen and fisherwomen set out to catch fresh, quality fish. These boats are pushed by a thousand years of knowledge and, as they progress, they navigate the fishing trails in the Mediterranean Sea.
For centuries, different ways of prolonging the shelf life of foods were used, from salt to sun-drying pickles.
Our food systems need a major overhaul. Revising, transforming and adapting them to the needs of today and our future will define our survival and that of our planet.
The Food and Agriculture Organization of the United Nations (FAO) and the World Food Programme (WFP) have already warned of widespread famine.
Entering the impressive Príncipe Felipe Research Center is an invitation to see the problems that concern us all through the eyes of science.
Can we improve the quality of life for everyone in the world without putting pressure on our natural resources?
When we talk about food and food insecurity, we overlook those agricultural areas that could be productive and valuable to the community, but do not have farming families to care for them and put them into production.
Wasting food is serious. But wasting it in a hungry world is even worse. Breaking out of this cycle of waste depends on citizens and food management at home, as well as on the commitment of each and every one of the agents in the food chain.