A team of 37 world-leading scientists from 16 countries have just released the world’s first ever scientific eating plan. The diet sounds like a silver bullet, but we have found it to be slightly problematic. It doesn’t recognise the enormous differences across the world when it comes to food consumption and production systems.
Over the past two years, 37 experts from around the world have battled to develop a diet that is both sustainable and healthy. They integrated existing knowledge on the impact of diet on diseases, including cardiovascular disease, diabetes and cancer, with the impact of current food production systems on the environment.
World hunger has risen for a third consecutive year, according to the United Nations’ annual food security report. The total number of people who face chronic food deprivation has increased by 15 million since 2016. Some 821 million people now face food insecurity, raising numbers to the same level as almost a decade ago.
Video: is the future of fish and chips plastic?
Our food is eating up the world’s tropical forests, thanks to growing global trade in agricultural commodities from tropical countries. Land for agricultural production comes at the cost of natural habitats, and habitat destruction affects the climate, water cycles and the species that live in them.
Our ocean is central to our livelihoods, our identities, our culture and the future of our planet. From the cold Arctic to the warm waters of the Coral Triangle to the dark depths of the Pacific, it shapes our lives, feeds our people, provides jobs, and supports a global family of over 7.5 billion people.
However, it will take action by us all to sustain this source of life. Current trends point to diminishing ocean health and wealth: declining fisheries, a warmer, more acidic, and increasingly polluted ocean. This is a future no one wants, and not one to pass on to our children.
A small boy hauls enthusiastically on his fishing rod. The line flies up and a needle-spined fish strikes him in the eye. Desperate to stay outdoors, he ignores the pain, but his sight deteriorates over the following months. He continues to pursue his love of nature but, now blind in one eye, he is confined to studying creatures that are easy to see: insects. He grows to become the global authority on ants, and in later life is given the moniker ‘the father of biodiversity’.
The summer here in Burgundy has been hot, and dry. We have had no significant rain since May, and even now, as September winds down towards October, there is not a cloud in the sky and the daytime temperatures reach 30ºc.
Ruminating on cattle, grazing systems, methane, nitrous oxide, the soil carbon sequestration question – and what it all means for greenhouse gas emissions.
At the back of the house there is a room that originally would have been the ‘summer kitchen’. It would have had a sink, a dirt floor, a fire or oven, little else. It would have been used for cooking in the hot, dry summer months as a way of keeping the main house cool.
As a young commis chef I was confident in my attitude to meat. Cheerfully elbow-deep in minced lambs’ hearts and livers, or distractedly picking fish scales from my eyebrows after a session of cleaning mackerel, I knew where these soft,…
After a twenty-year period in which famine had become all but a distant memory, starving people in several countries around the world began making headlines again over the last year. As reported in Political Geography, if political action doesn’t alter this course the world could be headed into a ‘fifth period’ of famine, warns Elsevier Atlas Award winner Alex de Waal, Executive Director at the World Peace Foundation in Somerville, MA, US. He warns that famine almost always has multiple causes; political factors are chief among them.
To really do something about our massive overconsumption of water, we should limit the strain we put on rivers and freshwater basins. Information on the water use of our products should be transparent and clear. And in the end, individual citizens would have to change their lifestyle fundamentally. Taking shorter showers simply is not enough.
Cab Davidson is a trained microbiologist, a maker of holograms, and a self-confessed cheapskate. He forages, grows vegetables and fruits, makes soaps and jams, all in an attempt to avoid shopping. In a guest article, he explores how many of us have become the new peasant class, how we may escape little-by-little, and gardening as civil disobedience. How do the things we talk about in Locavore translate to everyday life?
In a guest column for Locavore, Tracy Worcester, founder of Farms Not Factories, explains why she started campaigning for high welfare pig farming and how by using the power of the purse we can close down inhumane and dangerous factory farms.