Sustainable Agriculture became a recurrent topic among rural producers and businessmen involved in the agri-food trade. For the National Research Council (CNR), sustainable agriculture is not just a set of practices, but rather a goal to get a food production system. The goals are:
- Increase the productivity of natural resources and agricultural system, enabling the producers to meet the levels of demand created by population growth and economic development
- Produce healthy, whole, nutritious foods, that satisfy human and earth well-being
- Provide farmers with a sufficient net income to get a fair standard of living and a profit to invest in their land
- Increase the productivity of soil, water and other resources.
For a long time, there’s been a misinterpretation of the concept of “sustainability” in agriculture, mainly influenced by political and personal ideologies of its main proponents; thinking of sustainable farming as synonymous with “ecology” is a simplistic view of something broader and complex.
Therefore, to understand sustainable agriculture, and how to realize it, we will explain the concept of sustainability and its relationship with the agri-business.
Continue reading “Sustainable Agriculture for our Future and for the Earth”
Surely you may have read or heard something about sustainable livestock farming; its most common meaning is applied to the environmental context, where production processes are based on techniques and technologies with the least possible impact for the earth.
It is a much-discussed topic in our society, because it becomes a criterion for consumers’ choice in animal protein decision-making.
However, now let’s step back for a moment to understand the different spheres that the concept of sustainability touches.
Continue reading “Sustainable Livestock Farming: Types & Benefits”
Gastronomy is sometimes called the art of food. It can also refer to a style of cooking from a particular region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (e.g. agriculture, fishing or even preparation of food) is done in a way that is not wasteful of our natural resources and can be continued into the future without being detrimental to our environment or health.
Sustainable gastronomy, therefore, means cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates.
Continue reading “Promoting Sustainable Gastronomy”
The theme of World Water Day 2021 is valuing water.
Economic development and a growing global population means agriculture and industry are getting thirstier and water-intensive energy generation is rising to meet demand. Climate change is making water more erratic and contributing to pollution.
As societies balance the demands on water resources, many people’s interests are not being taken into account.
How we value water determines how water is managed and shared. The value of water is about much more than its price – water has enormous and complex value for our households, culture, health, education, economics and the integrity of our natural environment.
If we overlook any of these values, we risk mismanaging this finite, irreplaceable resource.
Continue reading “Valuing Water 💧: 5 Different Perspectives”