The development of edible insects as a food industry has been very slow, despite its many potential benefits. What needs to change?
Hunting has a bad reputation and is rarely considered in forest governance and conservation strategies. But what if, instead, we tried to learn from it?
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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.