Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Michelle Obama’s organic garden wins America’s hearts
In the US, 72 percent more organic food on our tables. California ranks first in the top ten organic States, but the market is booming all across the country.
Finally, Michelle made it. The American first lady, with her organic garden at the White House and several campaigns against obesity, junk food and in favour of organic food, succeeded in changing the Americans’ food habits.
Actually, in the US, organic farming is seeing unprecedented increase: there are over 14,000 organic farming companies across the States in a market that, according to the figures of the USDA, United States Department of Agriculture, was worth 5.5 billion dollars only in 2014, with an increase of 72 percent compared to 2008.
The list of the US best-selling food items includes milk, eggs, chicken, lettuce and apples. Among the top ten States passionate for organic agriculture, California ranks first, with a trade of 2.2 billion dollars; to follow Washington (515 million dollars) and Pennsylvania (313), Oregon (237), Wisconsin (201), Texas (199), New York (164), Colorado (147), Michigan (125) e Iowa (103).
The study conducted by the USDA reveals that almost half of the organic crops grown in the US (46 percent) are sold within 100 miles (about 160 Km), so, in relatively near areas. Only 2 percent of the American organic products are sold in international markets.
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The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
by Jeffrey Y. Campbell, Manager of the Forest and Farm Facility at FAO In the Ecuadorian Amazon, Kichwa farmers grow dozens of products on tiny parcels of land. Their lands hum with biodiversity, yielding nutritious foods that have sustained families for generations. Wandering among fruit and nut trees and crops, these indigenous agroforesters fill their baskets
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?