Feeding today’s world produces a quarter of global greenhouse gas emissions. With the accelerating pace in which people are moving from...
MoreWhy we need to rethink how we produce food
The chef using 60,000-year-old recipes
A Scottish-born chef has won an international culinary prize by using ingredients and cooking techniques learned from indigenous Australian...
MoreGeorgia – a New Frontier in Gastronomic Tourism
Earlier this week, the Georgian National Tourism Administration (GNTA) announced a new strategy for increasing the number of tourists visiting...
MoreFAO: Hunger increases in the world for the third consecutive year
For the third consecutive year, the United Nations Food and Agriculture Organization (FAO) announced an increase in the number of people suffering...
MoreWhy it’s important to recognize multiple food systems in Africa
There are more than 815 million malnourished people in the world today. Almost 243 million of these are in Africa, where the problem is highest...
MoreFiji Successfully Hosts UNWTO Joint Commission Meeting
Fiji and the Pacific Region, for the first time hosted the United National World Tourism Organisation’s (UNWTO) 30th Joint Meeting of the...
MoreClimate change could heighten risk of global food production shocks
Climate change will heighten the risk of production shocks across the world’s biggest crop producers, a new study finds. The 1972-74 food price...
MoreThe future of agrifood; making crops that feed themselves?
By 2050, the world’s population is expected to reach 9.8 billion. With limited land, and intensive farming already causing irreversible...
MoreRecord Turnout as Thailand Hosts 4th UNWTO Global Forum on Gastronomy Tourism
IGCAT Experts Jacinta Dalton, Roberta Garibaldi and Jutamas Wisansing were among the 475 delegates from 52 countries in attendance for the 4th...
MoreEU agrees total ban on bee-harming pesticides
The world’s most widely used insecticides will be banned from all fields within six months, to protect both wild and honeybees that are vital to...
MoreJunk Food Dumping and Coca-Cola’s Mexico Invasion
Today, Mexicans come fourth in the world for the amount of highly processed food they eat per person, at 212 kilos per year. According to Kantar...
MoreMichelin-starred chef transforms food waste into fine dining for the disadvantaged in Paris
Italian chef Massimo Bottura opened his sixth Refettorio community kitchen in Paris last week. The concept? To provide a sumptuous feast to the...
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