When it comes to eating, the most profound, elementary impulses and istincts of our soul, as well as of our social constraints, come into play. Throughout the human history, the primordial gesture of eating has taken on new meanings. Besides mere sustenance, eating has become an essential moment for society. It reflects national traditions, regional
La Giornata mondiale dell’alimentazione 2016 è dedicata al terribile impatto dei cambiamenti climatici sulla nostra sicurezza alimentare.
Orange peels and avocado skins have been used to create a cheap, natural and super-absorbent material. Kiara Nirghin, 16-year-old South African girl of Indian origin, has developed a polymer made of polysaccharides from food scraps that can hold water more than 100 times their weight. https://www.youtube.com/watch?v=FFrdZjIDwAU Combatting drought in South Africa In 2016 South Africa
The Balinese massage is the perfect treatment to regain harmony between body and mind. Let’s discover the technique, its benefits and characteristics.
Ethanol, the biofuel made from corn and other plant materials, was once acclaimed as the solution to the United States’ dependence on foreign oil. Yet growing evidence, including a recent study from the University of Michigan, shows how the fuel is not reducing CO2 emissions as previously thought, but is instead contributing to the environmental demise of the American Great Plains,
The recipe to prepare oatmeal porridge with fresh fruit, a traditional breakfast of Northern Europe.
Il monsone annuale è stato particolarmente violento e ha devastato il centro-nord del Paese, colpendo soprattutto gli stati più poveri.
Un rapporto della Fao mostra i casi virtuosi di alcuni paesi che sono riusciti a lottare contro la fame salvaguardando al contempo le foreste.
From Muhammad Yunus’ Grameen Bank in Bangladesh to Europe, microfinance is already a reality that supports entrepreneurs and social inclusion.
At Pappadavada, a famous food joint in Kochi, in the southwest Indian state of Kerala, everybody can bring food for those in need. Its manager, 28-year old Minu Pauline, kicked the initiative off with food provided by the restaurant. She installed a free-standing fridge outside its premises, packing it with fifty meals a day destined for homeless people, available
