Eating Insects: the New Frontier of Sustainability

52a6bf87bf710958b26f7ca7c2f80077The news is spreading about a future use of insects for human consumption and in agriculture. 9 billion people are expected to live on the earth in 2050, and climate change is forcing us to rethink the ways we eat and produce our food. But are we ready for that?
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Eating junk, getting sick: a look on new interventions to solve the issue

The connection between processed food and chronic disease; the rise in the costs of national healthcare systems; the necessity to revise our lifestyle and habits. Several streams of scientific research offer new insights on one of the most primordial human affairs: the relation between people and food. Continue reading

WHO vs. European Food Safety Authority: Battle on the Risks of Glyphosate

monsanto-roundupGlyphosate is one of the most commonly used herbicides in the world, and its residues are increasingly found in food and the environment. WHO stated that glyphosate is “probably carcinogenic“. The European Food Safety Authority responded it is “unlikely” to be carcinogenic. A story of missing data, disputes among institutions and scientists, and mostly trade secrets. Continue reading

Industrial Agriculture, a Deathly Deal for the Marine Ecosystem

Climate change events such as atmospheric warming, the warming of the oceans, sea level rise, ocean acidification, and the increase in the incidence of extreme weather events, are the results of the increase in greenhouse gas emissions. What and how is this happening? Continue reading..

Our Daily Food Poison

our-daily-poison-4-750x345.jpgThe science behind the use of pesticides, and the safety of consuming traces of them, has been largely produced by groups that have major conflicts of interests. In the book “Our Daily Poison” Marie-Monique Robin investigate the dangerous chemicals into everyday food products and the system in charge of the regulation. Continue reading

Food Waste: where and how much?

food-wasteFood is lost or wasted throughout the supply chain, from initial agricultural production down to final household consumption. Food loss and waste amount to a major waste of resources, including water, land, energy, generating unnecessary GHG emissions. As FAO reports, fruit and vegetables are the most wasted products accounting for up to 45% . Continue reading

Good for the Palate, Bad for the Environment

As consumers, we are increasingly alienated from the food on our tables. When we shop, we rarely wonder about the origins of the delicious steak or fish filet we are buying. However, our basic need for nutrition has now major ethical and political implications. Recent studies carried out by the international scientific community have shed light on the influence and damage to the environment that comes from the animal food industry. Continue reading

Industrial Agriculture: an Environmental Catastrophe

In the past decades, the food system has become one of the principal determinants behind climate change, because of the massive use of natural resources (i.e. water, land, forest), the dependence on fuel-based energy, and the emission of enormous quantities of pollutants into the atmosphere. Modern agricultural food production is genuinely an industrial model, oriented to a large-scale food production, requiring an indiscriminate use of natural resources, and where commodities are traded at the international level. The results are high rates of pollution, erosion of land, scarcity of resources, pollution of waters and loss of biodiversity. Continue reading