The COVID-19 pandemic has disrupted lives around the world, not the least the ones of forest and Indigenous communities. How did the pandemic impact their livelihoods and environments and how did...
Two new cookbooks integrate traditional African culinary knowledge of cooking with insects into contemporary recipes.
Food companies have a unique opportunity to reduce hidden hunger by choosing whole grains and hydrothermal processing.
Read the transcript from an online dialogue about wild foods, customary tenure rights, traditional food systems and knowledge.
Get to know our new Expert Group addressing wild foods, biodiversity and livelihood in Asia.
Climate change, volatile prices, changing consumption patterns, and increasing competition for agricultural land makes the hard business of farming even more challenging. How do we make our farming systems sustainable and resilient? In search for the answer to this question, we tend to focus on inputs and outputs, forgetting about the people who are at the center of the issue.
Food sustains us; it gives us energy to live and feel alive. We love it; we hate it. It makes us laugh; it makes us cry (especially when slicing onions). Whatever the reason, food is highly emotive.
Presented as part of the seminar: South at the Steering Wheel - Improving sustainability in land investment for bioenergy in sub-Saharan Africa 29th May 2012, 08:00 - 17:30