December 1 2020

All the news about food, diet and sustainability - November 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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IL SOLE 24ORE, 4 November 2020

Il benefit aziendale più apprezzato dai lavoratori? Cibo e pasti di qualità

Qualità, comodità, convenienza: avere la disponibilità di un pasto sano ed equilibrato, già pronto e confezionato, è considerato preferibile rispetto a un buono pasto.

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ANSA, 4 November 2020

Aumenta nei bambini il consumo di frutta, in calo i dolci

E' quanto emerge con la seconda edizione del progetto ViviSmart di ABCD, alleanza che vede unite Barilla, Coop Italia, Danone, Fondazione Barilla Center for Food & Nutrition, Associazione Nazionale Cooperative di Consumatori-Coop e Fondazione Istituto Danone.

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INDEPENDENT, 5 November 2020

World cannot meet toughest climate targets without eating less meat, study says

A global switch to a ‘plant-rich diet’ would offer the largest reduction in emissions from food production, according to the research.

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LIVESTOCK, ENVIRONMENT AND PEOPLE, 5 November 2020

We need to talk about food when we talk about climate

If we were to immediately stop all greenhouse gas (GHG) emissions from fossil fuel combustion but continue to eat the way we do, would we meet the climate targets that aim to avoid global temperature increases of 1.5C and 2C?

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THE CONVERSATION, 5 November 2020

Global food system emissions alone threaten warming beyond 1.5°C – but we can act now to stop it

Greenhouse gas emissions from the global food system are growing. Unless there are significant changes in the way we produce and deliver food from fields to tables, the world will miss the climate targets of the Paris Agreement, even if we immediately phase out fossil fuel use. How people grow food and the way we use the land is an important, though often overlooked, contributor to climate change. While most people recognise the role of burning fossil fuels in heating the atmosphere, there has been less discussion about the necessary changes for bringing agriculture in line with a “net-zero” world.

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THE GUARDIAN, 5 November 2020

Global food production emissions 'would put Paris agreement out of reach'

Our diets and agricultural production around the world are so carbon-intensive that emissions from the global food system alone would be enough to put the Paris climate goals out of reach, even if all the other major sources of emissions were closed down, research has shown.

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THE NEW YORK TIMES, 5 November 2020

Cutting greenhouse gases from food production is urgent, scientists say

Efforts to limit global warming often focus on emissions from fossil fuels, but food is crucial, too, according to new research.

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L'ECONOMIA DEL CORRIERE DELLA SERA, 6 November 2020

Così si può nutrire un pianeta anti-spreco

Il Covid ha influito anche sulla filiera alimentare e su quello che portiamo in tavola. Ridurre il meccanismo che perde un terzo degli alimenti disponibili lungo la catena di produzione oggi è più importante che mai. Ma c'è una buona notizia: si mangia sempre meno carne bovina, quella che inquina di più.

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CORRIERE DELLA SERA, 14 November 2020

Le città sostenibili si vedono a tavola e si organizzano così

Abbattimento degli sprechi, riduzione delle emissioni nelle mense scolastiche e tavoli sull'agricoltura: le amministrazioni investono su nuove frontiere. Uno studio di ASviS con Fondazione Barilla per favorire il cambiamento culturale.

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FINANCIAL TIMES, 19 November 2020

Zero-waste restaurants tap growing appetite for sustainability

Their cost-effective business model may also help them weather the pandemic.

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THE COUNTER, 20 November 2020

Covid-19 made our food system more vulnerable. Turns out it also generated massive amounts of waste.

The pandemic has shown that the food system is really fragile, and we have to think of ways that it can become more resilient.

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FOODPRINT.ORG, 30 November 2020

On restaurant menus, environmental metrics are the new calorie counts

Last month Chipotle introduced Real Foodprint, a tracker customers can use to calculate how the ingredients in their burritos stack up against a “conventional” burrito on factors like emissions, water use and antibiotics. They joined other popular chain restaurants like Just Salad — which lists carbon calculations and low-footprint selections on its menu — and Panera, which offers “Cool Food Meals” that fall below a certain emissions threshold. How accurate are labels like these and how effective are they at directing customers to make choices that are better for the planet? And do any of these labels look beyond the planet towards animal or worker welfare? To what degree are they looking at the true cost of these foods?

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IL SOLE 24ORE, 30 November 2020

Spreco alimentare, le app che aiutano il pianeta e consentono di risparmiare

La lotta allo spreco alimentare è tra gli obiettivi dell’Agenda Onu 2030: ecco una lista di applicazioni che consento di recuperare il cibo, permettendo anche risparmi sugli acquisti.

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