Tutte le news su cibo, dieta e sostenibilità - gennaio 2020
Benvenuti nel feed mensile di SU-EATABLE LIFE, dove condividiamo ogni mese le storie su cibo, dieta e sostenibilità che ci hanno fatto fermare e riflettere.
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FOOD TANK, gennaio 2020
Balancing diets, carbon, and nutrition takes more than changing the menu
New research from Johns Hopkins Center for a Livable Future shows that no single diet can cut greenhouse gas (GHG) emissions and that policymakers should support diets that fall in line with national nutrition requirements, culture, and trade.
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DAILY EXPRESS, 7 gennaio 2020
How to live longer: The ‘gold standard’ diet proven to increase life expectancy
Genetics play a huge part in life longevity but lifestyle plays a far more significant role. In order to live a longer and healthier life, what is the best diet to follow?
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WORLD ECONOMIC FORUM, 17 gennaio 2020
How to incentivize food systems to meet the realities of the 21st century
Food systems are currently not fit for purpose. They do not meet the food and nutrition security needs of a growing global population and create significant environmental and health costs. As such, a comprehensive transformation is required in the way our food is produced - including the practices of more than 500 million smallholder farmers - and the consumption patterns of 7.7 billion people.
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DAILY MAIL, 20 gennaio 2020
Meat of the matter
New online tool that calculates how our eating habits impact the environment reveals that if everyone had the same diet as the US we'd need another Planet.
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MOTHER JONES, 20 gennaio 2020
Waiter, there's a climate surcharge in my soup
A new initiative in US will use haute cuisine to fund carbon sequestration.
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NEW SCIENTIST, 20 gennaio 2020
Our current food system can feed only 3.4 billion people sustainably
Our current food system can feed only 3.4 billion people without transgressing key planetary limits, according to an analysis of the global farming system. However, reorganising what is farmed where – along with some changes in diets – would enable us to feed 10 billion people on a sustainable basis, a new study found.
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FOOD BUSINESS NEWS, 23 gennaio 2020
Interest in sustainable food choices increases 23%
Compared to a year ago, 23% more consumers in the United States are prioritizing sustainable food choices, according to a study released Jan. 22 by Tastewise, a food intelligence start-up powered by artificial intelligence (A.I.).
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NOMISMA, 24 gennaio 2020
Le abitudini degli italiani in pausa pranzo: la ricerca per CIRFOOD
Pratica, gustosa, salutare: sono questi alcuni aspetti che caratterizzano la pausa pranzo degli italiani, rilevati dalla ricerca condotta da Nomisma per l’Osservatorio Buona Pausa Pranzo di CIRFOOD.
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LA REPUBBLICA, 28 gennaio 2020
Al mondo siamo 7.7 miliardi di persone e produciamo cibo per nutrirne solo 3.4 in modo sostenibile
I danni: perdita di biodiversità, stress idrico e degradazione dell’ecosistema. Gli impatti della filiera del cibo in un nuovo studio su "Nature Sustainability" che ne identifica anche le soluzioni. Tra queste, spostare parte delle attività agricole e di allevamento da zone sottoposte a "stress ambientale" elevato.
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LA REPUBBLICA, 28 gennaio 2020
Vegani ma solo part-time, la moda che fa bene alla salute
Seguono diete senza alimenti animali solo per un mese o una settimana. Una soluzione che può diminuire l’apporto calorico giornaliero, il consumo di grassi, in particolare saturi, e fa bene anche all'ambiente.
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