This is an interesting take on the interplay between food production and climate change. The video defines a ‘safe space’ defined by the boundaries on how much food we need, how much food we can produce at given levels of climate change, and how that increased food production will further affect climate change.
Yesterday I went to a really inspiring event put on by the GIZ under the topic of “Gender, Climate Change and Food Security”, which highlighted different aspects of how gender (in)equality can be highlighted in climate change negotiations and how women are affected by the challenges of adapting rural self-sufficient farming communities to the future … Continue reading A Genius Idea for Gender, Climate Change Resilience and Food Security
It is always fascinating to see how closely our study topics are related to current policy discussions. In one of our classes, we talked in-depth about fishing quotas and their adverse effects, including discards – this is the part of a fishing vessel’s haul that is a) not profitable enough (being too small and young, … Continue reading Fishy: EU Ministers and Parliament Fight over Discard Ban Policy
In preparation for my exam on Ethics in Food Consumption, I read a fascinating expose by New York-based marketing firm BBMG which characterize a ‘new consumer’ (download it here). While their report is mainly aimed at firms who want to market their products to these new consumers, it is really enlightening to explore what they … Continue reading Are You A 'New Consumer'?
The European Union is known for its extensive bureaucracy and intricate policies – we talked about the cucumber-straightness regulations before -, but it is also pretty good at trying to gather public opinions on its policies before reforming them. Its newest project: A consultation for the review of the European policy on organic agriculture! It’s … Continue reading The EU wants to know – Organic Agriculture Yay or Nay?
Over at NPR’s The Salt blog, they published an awesome infographic to visualize how much is needed until a typical quarter-pound hamburger (apparently in France they call it a Royale with Cheese ;)) – just the patty – can land on your plate. Head on over to their site for a great overview, or check out the stats below … Continue reading What are a hamburger’s real ingredients?