NEWS & UPDATES

The inaugural Food Loves Tech Expo, June 10–12, invites guests to see how technology is transforming the food system. Hosted by Edible Holdings and VanyerMedia, the exhibition in New York City’s West Chelsea neighborhood aims to showcase technology for sustainability, development, healthy eating, and more with a diverse audience of chefs, restaurateurs, authors, and entrepreneurs

Sea Gastronomy: Fish and Shellfish of the North Atlantic was awarded the top prize at the Gourmand World Cookery Book Awards in Yantai, China, on Sunday May 29. This ceremony is often referred to as the ‘Oscars’ of the food industry, and represents the most illustrious award available to culinary

This spring, a dozen students from Buncombe County Early College participated in The Cookbook Project, an eight-week food literacy pilot program organized by local nonprofit organization Bounty and Soul. With Bounty and Soul’s mission already focused on providing fresh produce and wellness resources to the community, The Cookbook Project was a natural fit.

The three pillars of agricultural sustainability include environmental, economic and social impacts. According to Bruce Knight, people in the agricultural sector have done a good job of calculating environmental impacts with life cycle analyses and other measures. Increasingly, people are finding the balance between achieving environmental objectives and boosting productivity.

Nearly one in six people in Southeast Asia is a smallholder farmer, often working tiny, inefficient plots of just one or two hectares. They are among these countries´ poorest people. Grow Asia, formed a year ago by the World Economic Forum and ASEAN, is aiming to change that. It has

South Africa is fast becoming a culinary hotspot. Not only do we boast world-class tourism products but we are also firmly establishing their selves with their diverse lifestyle offerings. Culinary tourism is a subset of Cultural tourism and contributes significantly to the tourism experience which promotes cultural diversity and social

A survey has found that people in Luxembourg generate on average 123 kilos of food waste each year, 56 kilos of which could be avoided. Households generated the highest proportion of food waste, followed by the catering industry and business. The study suggested that consumers surveyed in Luxembourg were concerned

Tucson’s title as a UNESCO World City of Gastronomy, the first in this country to receive the label — isn’t just about food. It’s about their food system, and the honor came because Tucson has a local, interconnected and ancient one. Historic preservation officer Jonathan Mabry compiled the 16-page application

According to Defne Karaosmanoglu, a research associate at the Centre for Migration and Diaspora Studies at the University of London, “food cultures of a particular community help us to understand how that community connects to the past, lives in the present and imagines its future.” At a time when there are more

Gastronomy can capture the imagination in times of revolution or indeed in times of severe hunger. The third biennial Dublin Gastronomy Symposium will take place in DIT Cathal Brugha Street on May 31st and June 1st around the theme of revolution. The most downloaded paper from the archives of the

According to data collected by the International Service for the Acquisition of Agri-biotech Applications (ISAA), in 2014 there were 29.1 million hectares of transgenic soybean crops—a sizable portion of the 42.2 million hectares given over to GM crops (besides soybeans, 12.5 million hectares of corn and 0.6 million hectares of

FAO Director-General José Graziano da Silva praised Petrini’s contribution to increasing public awareness on the need to improve agriculture in Europe and ensure a sustainable food supply chain. According to Silva “These include numerous activities drawing attention to the necessity to reintroduce local crops that smallholders and subsistence farmers can

OpenAG, an open-source agricultural research lab at the Massachusetts Institute of Technology (MIT) Media Lab, advocates for an open-source, computerized food system that would account for the environmental and socio-economic effects of food production. Here a team of engineers, architects, urban planners, economists, and scientists are on the mission to

  Traditionally, many tribal members grew lima beans, squash, corn, and other vegetables; used mesquite trees for food, medicine, and other practical purposes; and relied on wild game for food. Today, about 12,000 acres of their reservation are used for industrial farming—cotton, alfalfa, potatoes, and other commercial crops—but, in the