It is almost impossible to buy traditional locally produced foods in Swedish grocery stores. This way Sweden risks to lose a significant part of its cultural heritage, according to Kålrotsakademien.
Promoting traditional food cultures like the Sámi one is not about putting them into some outdoor museum or treating them like mere folklore. It is about learning from creativity, which grew from the need of self-sufficiency and subsistence in a harsh climate, it is about making the best use of the richness of knowledge and ideas for new-old trends, like nose-to-tail cooking or foraging.
Endless repetition gets very boring and even depressing, at least it gets for me. And who doesn’t like to try something new every once in a while? In fact, our brain develops better in a diverse and dynamic environment. Leveraging diversity enables us to accomplish great things together, doing it with excitement and fascination. So why then have we been persistently getting rid of diversity in our food?
During World Water Week, young Kenyan Environmental Scientist Hudson Shiraku tells Farming First how farmers in Kenya are overcoming water scarcity in a variety of ways.
Diversified agricultural systems along with sustainable and efficient management of resources and soil fertility are essential in order to improve and maintain land productivity. To reduce starvation and malnutrition, the Swedish University of Agricultural Sciences (SLU) and partners in Africa have dedicated funding for food security related research projects.
Agriculture is at the core of many of humankind’s greatest challenges:how to feed a population fast rising to 10 billion, how tomitigate and adapt to climate change, and how to protect and...
On Thursday November 4th, 2010 SIANI convened a public seminar to discuss the complex issue of climate change and the linkage between the process behind the Convention on Biodiversity (CBD) and...