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Some estimates reveal that Americans waste as much as 60 million tons of food a year. Given the plight of world...
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The South Aegean Region, European Region of Gastronomy 2019 has launched a gastronomy competition on the Aegean...
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Under the title ‘Tourism and Future Energy: Unlocking low-carbon growth opportunities’, industry leaders and policy...
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Slow Food Turda and its leader, Marta Poszonyi, have started a new project, Edu-Kitchen, promoting food and taste...
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Last year alone, the island state home to just over 1.4 million full-time residents saw 8.9 million visitors — an...
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Australia’s first recycled supermarket is giving food destined for landfills a second chance, as the government...
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Combining contemporary arts and sensorial methods, Riga-Gauja has developed innovative foodie concepts that are...
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A Galway food syndication has further strengthened economic and tourism links with France following their attendance...
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Earlier this spring, the United States became the newest member of the International Treaty on Plant Genetic...
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On 22 May we celebrated the International Day for Biological Diversity with a focus on “Biological Diversity and...
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