Original author: FAO On the occasion of the fifth International Day of Awareness of Food Loss and Waste, FAO Director-General QU Dongyu emphasized the urgent need to tackle food loss and waste to improve food security, protect the environment, and reduce greenhouse gas emissions. Currently, over 13% of food is
IGCAT has officially announced the 7th edition of the European Young Chef Award that will take place in Hauts-de-France, European Region of Gastronomy awarded 2023, on 20-23 November 2023 at the Lycée hôtelier du Touquet. Under the theme Innovation on Tradition, the European Young Chef Award will gather finalists of
‘Gastronomy Tourism for People and Planet: Innovate, Empower and Preserve’ was the theme as national and international experts met in Nara for the 7th UNWTO Forum on Gastronomy Tourism. Organized by UNWTO and the Basque Culinary Center (BCC), the Forum provides a platform to advance the contribution of gastronomy tourism
FAO and UNEP issue call for action on International Day of Awareness of Food Loss and waste. Tackling the scourge of food loss and waste represents a triple win opportunity – for the climate, for food security, as well as for the sustainability of our agrifood systems – and cannot
The Director-General of the Food and Agriculture Organization of the United Nations (FAO), QU Dongyu, today [15 December 2020] launched the International Year of Fruits and Vegetables 2021 (IYFV) with an appeal to improve healthy and sustainable food production through innovation and technology and to reduce food loss and waste. Proclaimed at
IGCAT has started tracking new trends and collecting information from partners across the globe that offer in-depth knowledge, practical methodologies and tools to take action against food waste in a quest to help our awarded World and European Regions of Gastronomy meet the UN Sustainable Development Goals. Food Waste Prevention and
Last year, the UN General Assembly designated 29 September as the International Day of Awareness of Food Loss and Waste Reduction, recognizing the fundamental role that sustainable food production plays in promoting food security and nutrition and highlighting the essential need to reduce food loss and waste. In addition, with the COVID-19 pandemic underlining
The short film Table, Set Yourself from Aarhus-Central Denmark, European Region of Gastronomy awarded 2017, has been announced as winner of the Food and the United Nations Sustainable Development Goals category of the Food Film Menu 2020, organised by IGCAT. Directed by young Danish filmmaker Julie Kaja Prezebe, the film
Food Waste Monitoring is proven to reduce food waste by up to 25% in the first 4 weeks! This was one of the exciting messages provided by two international experts that addressed the World Regions of Gastronomy Platform in a webinar, held on 15 July 2020. The meeting also looked
A bio-plastic made of organic fish waste that would otherwise end up in landfill, with the potential to replace plastic in everyday packaging, has landed its UK graduate designer a James Dyson award. Lucy Hughes, 23, a recent graduate in product design from the University of Sussex, sought to tackle the
Food waste, that scourge that sends more than a third of our food supply to rot and is a major contributor to climate change, seems like it should be easy to address. Waste less food, advocates cry, and you can save money! You can save time! You can save farmland and fuel, and,
Italian chef Massimo Bottura opened his sixth Refettorio community kitchen in Paris last week. The concept? To provide a sumptuous feast to the most vulnerable of Paris while also battling food waste. Don’t talk to Bottura about charity. For the only chef in Italy to earn three Michelin stars, his
Some estimates reveal that Americans waste as much as 60 million tons of food a year. Given the plight of world hunger, this fact is shameful enough, but what many of us may not realize is that wasted food also has a harmful effect on the environment. So that we might be
When former chef Adam Smith opened a small cafe in Britain’s industrial north two years ago, serving up dishes with food destined for the scrap heap, he had big aspirations: To fight global food waste. “From day one I set out to feed the world and I intend to do that,”
Adi Robertson, The Verge In 2011, the runner peanut — used in peanut butter — had its worst harvest in three decades after a summer of severe heat and drought. Not long after, researchers suggested that the North Sea cod’s slow recovery from chronic overfishing is due partly to warmer
Eliza Barclay, GPB News Wednesday is World Food Day, an occasion food activists like to use to call attention to world hunger. With 842 million chronically undernourished people on Earth, it’s a problem that hasn’t gone away…READ MORE
