December 31 2018

All the news published in 2018 about food, diet and sustainability

Food, diet and sustainability described through the lens of Italian and international newspapers in 2018.

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THE GUARDIAN, 5 March 2018

Why what we eat is crucial to the climate change question

Our food - from what we eat to how it is grown - accounts for more carbon emissions than transport and yet staple crops will be hit hard by global warming.

[READ THE ARTICLE]

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THE GUARDIAN, 7 May 2018

What is the true cost of eating meat?

As concerns over the huge impact on the environment, human health and animal welfare grow, what future is there for the meat industry?

[READ THE ARTICLE]

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EUROPEAN SCIENTIST, 13 June 2018

Climate change could reduce vegetable production by a third

Eating a healthy diet could become more challenging and expensive due to climate change, according to a new study. Scientists found that environmental changes such as temperature rise and water scarcity could reduce average vegetable yields by more than a third by 2050.

[READ THE ARTICLE]

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THE GUARDIAN, 27 August 2018

Climate change will make hundreds of millions more people nutrient deficient

Crops grown in a high CO2 atmosphere are less nutritious, containing less protein, zinc and iron.

[READ THE ARTICLE]

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NATIONAL PUBLIC RADIO, 23 September 2018

Do healthy diets protect the Planet?

There's a lot of talk about how to make our food supply more sustainable. And, increasingly, eaters connect the dots between a healthy diet and a healthy planet.

[READ THE ARTICLE]

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THE GUARDIAN, 10 October 2018

We label fridges to show their environmental impact - why not food?

Mandatory environmental labels would change how we produce and consume in three far-reaching ways.

[READ THE ARTICLE]

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THE GUARDIAN, 10 October 2018

Huge reduction in meat-eating ‘essential’ to avoid climate breakdown

Major study also finds huge changes to farming are needed to avoid destroying Earth’s ability to feed its population.

[READ THE ARTICLE]

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THE CONVERSATION, 10 October 2018

Our food system is at risk of crossing 'environmental limits'  - here's how to ease the pressure

Staying within planetary environmental limits will require a global shift towards healthy and more plant-based diets, halving food loss and waste, and improving farming practices and technologies. That’s what a team of international researchers found in a new study published in the journal Nature.

[READ THE ARTICLE]

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LA STAMPA TUTTOGREEN, 26 October 2018

Quanto inquiniamo per nutrirci?

Un cittadino europeo ogni anno per nutrirsi produce oltre una tonnellata di biossido di carbonio, ossia CO2. È all’incirca la stessa quantità che si può attribuire a una persona che viaggi in auto per 6.000 chilometri. Il calcolo è stato effettuato da una gruppo di ricercatori di istituti finlandesi, austriaci, tedeschi e australiani in uno studio pubblicato con il quale hanno trasformato tutte le componenti della produzione di alimenti, dal consumo di suolo all’uso di fertilizzanti, in termini di emissioni di anidride carbonica.

[READ THE ARTICLE]

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CORRIERE ECONOMIA, 26 October 2018

Cibo e sostenibilità. La nuova tavola (a impatto zero)

Nutrire in modo sostenibile i 10 miliardi di persone che popoleranno la Terra nel 2050, senza danneggiare o sfruttare in modo eccessivo il pianeta, è possibile, ma a patto di cambiare cosa mangiamo e come lo produciamo.

[READ THE ARTICLE]

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WEFORUM.ORG, 26 November 2018

The unbelievably simple way to cut greenhouse gas emissions from the food sector in half

If we all swapped beef burgers and bacon sandwiches for vegetarian alternatives most of the week, we could cut greenhouse gas emissions from the food sector by more than half.

[READ THE ARTICLE]

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WEFORUM.ORG, 7 December 2018

This is how to sustainably feed 10 billion people by 2050

There is a big shortfall between the amount of food we produce today and the amount needed to feed everyone in 2050. There will be nearly 10 billion people on Earth by 2050—about 3 billion more mouths to feed than there were in 2010. As incomes rise, people will increasingly consume more resource-intensive, animal-based foods. At the same time, we urgently need to cut greenhouse gas (GHG) emissions from agricultural production and stop conversion of remaining forests to agricultural land.

[READ THE ARTICLE]

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GREENREPORT.IT, 27 December 2018

Etichette con l’impronta di carbonio del cibo per fare scelte alimentari rispettose dell’ambiente

I consumatori sottovalutano le emissioni di gas serra legate a quel che mangiamo.

[READ THE ARTICLE]

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