March 2 2020

All the news about food, diet and sustainability - February 2020

Welcome to SU-EATABLE LIFE's monthly feed, where we share the stories from this month about food, diet and sustainability that made us stop and think. 

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BBC NEWS, 2 February 2020

What if we only ate food from local farms?

Eating only local produce would involve having more vegetables in our diets and significantly reducing the distance from farm to fork, according to industry professionals.

[READ THE ARTICLE]

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ANSA, 3 February 2020

L'acqua usata per il cibo sprecato riempirebbe 80 piscine al giorno

Gli italiani sprecano, in media, 65 chilogrammi all'anno a testa di alimenti. Lo afferma la Fondazione Barilla Center for Food & Nutrition in vista della giornata nazionale contro lo spreco alimentare che ricorre il 5 febbraio.

[READ THE ARTICLE]

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THE GUARDIAN, 3 February 2020

Veganuary signed up record 400,000 people, campaign reveals

Figure compares with 250,000 global participants in 2019, with hundreds of new vegan items launched in UK.

[READ THE ARTICLE]

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AVVENIRE, 4 February 2020

Meno allevamenti, più foreste per assorbire la CO2 in eccesso

Il possibile contenimento delle emissioni nelle strategie contro il riscaldamento climatico.

[READ THE ARTICLE]

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WIRED, 4 February 2020

Can carbon labels on food help save the planet? It's complicated

Food brands are starting to label products with their carbon footprints, but past attempts have faltered leaving big question marks over their effectiveness.

 [READ THE ARTICLE]

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VISUAL CAPITALIST, 10 February 2020

The Carbon Footprint of the food supply chain

The quantity of greenhouse gases (GHGs) generated by our food can vary considerably across the global food supply chain. In fact, the difference between specific food types can vary by orders of magnitude, meaning what we eat could be a significant factor impacting GHG emissions on the environment.

[READ THE ARTICLE]

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AGI, 11 February 2020

Sostenibilità e filiere agroalimentari, ridurre il loro impatto ambientale è possibile

La Fondazione Eni Enrico Mattei presenta il Food Impact Initiative per osservare gli impatti delle scelte alimentari. E con il Trade Impact Index aiutare a comunicare le migliori scelte per una spesa più sostenibile.

[READ THE ARTICLE]

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BBC, 13 February 2020

Why the vegan diet is not always green

The vegan diet is widely regarded to be better for the planet than those that include animal products, but not all plant-based foodstuffs have a small environmental footprint.

[READ THE ARTICLE]

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DATAROOM - CORRIERE DELLA SERA, 17 February 2020

Consumo di carne da dimezzare: che fine fa una filiera con milioni di addetti?

Gli allevamenti intensivi sono responsabili del 15% delle emissioni di gas serra riconducibili all’attività umana: anidride carbonica, metano, protossido di azoto. Vanno ridotti, ma di quanto? E qual è il punto di sostenibilità considerando anche l’aumento della popolazione mondiale?

[READ THE ARTICLE]

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ANSA, 18 February 2020

Alimentazione, il trend è sempre più verso diete sostenibili

Non contano le calorie, ma la qualità di ciò che mangiamo e quanto ci fa bene.

[READ THE ARTICLE]

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FOOD DIVE, 19 February 2020

Healthcare is food's next frontier

Although food cannot compensate for genetic disposition or poor lifestyle choices – such as lack of exercise, smoking or excessive alcohol, illnesses can be prevented, treated and cured through dietary choices.

[READ THE ARTICLE]

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THE CONVERSATION, 24 February 2020

How the Mediterranean diet became No. 1 - and why that’s a problem

Considered one of the healthiest ways to eat, the Mediterranean diet has evolved over hundreds of years, but ignoring other diets is a form of cultural superiority.

[READ THE ARTICLE]

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BBC NEWS, 26 February 2020

How cutting your food waste can help the climate

All food generates greenhouse gases to reach our plates, but when nearly a third of it is thrown away or wasted, does that mean we could be doing more to protect the climate?

[READ THE ARTICLE]

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THOMSON REUTERS FOUNDATION NEWS, 29 February 2020

Time to mend our relationship with food

Our food systems must change to achieve the goals of the 2030 Agenda for Sustainable Development.

[READ THE ARTICLE]

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