PRESS REVIEW - SEPTEMBER 29/OCTOBER 05, 2018

Al Jazeera

Shark risks extinction. Soup is to blame.

The increase in consumption of shark's fin soup and illegal fishing could lead to the extinction of a large number of species now at the head of the marine food chain. This is revealed by a report stating that over 100 million sharks are being killed every year, mainly for the Chinese and Vietnamese markets. A market that has doubled in just 15 years.

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IISD

Sustainable goals from Thomas the Tank Engine

Sustainable development goals are being promoted by children's cartoons thanks to an agreement between Mattel and the UN. The latest season of Thomas and Friends will discuss Goal 4 (quality education), Goal 5 (gender equality), Goal 11 (sustainable cities and communities), Goal 12 (responsible consumption and production), and Goal 15 (life on land).

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Local Government

Transparent food hygiene certifications

English local authorities are demanding changes to the law governing the display of food hygiene ratings in premises, following the example of Wales and Northern Ireland. In fact, one half of business are not displaying their food hygiene ratings.

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FAO

Breaking the vicious cycle between conflict and hunger

The director general of the FAO calls for the building of resilient livelihoods as the path to sustainable peace. He issued his appeal at the United Nations general assembly in New York.

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35° Nord – All Africa

A initiative to reclaim 100 million hectares of land in Africa

Launched in 2015, Afr100 (the African forest landscape restoration initiative) plans to reclaim 100 million hectares of degraded land in Africa. Signed by 27 African states, most recently Burkina Faso, Sudan, Tanzania and Togo, an additional 19.6 million hectares have now been added. A commitment which will help African countries to increase their resilience in relation to climate change. 

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Sky.com

A pilot project for reducing food waste in the United Kingdom

It was announced by Michael Gove, Secretary for the Environment in the British Government, who presented a proposal for reducing food waste in supermarkets while at the same time providing 250 million meals a year for the people most in need. The pilot project will be funded with 15 million pounds and will ensure that food that is still edible will be made available and eaten, rather than ending up in the rubbish.

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Thrive CGIAR

Accra leads the circular economy in Africa

The Ghanaian capital shows the way in waste reduction and processing. Thanks to collaboration with the CGIAR Research Program on Water, Land and Ecosystems (Wle) and the International Water Management Institute (IWMI), the municipal authority has entered into a public-private partnership to transform urban waste into quality compost. The waste management project has allowed the city's farmers to be supplied with nutrients, thus supporting local farms. 

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Reuters

New York chefs join the fight against food waste

Many big name chefs working in the Big Apple have adopted a new concept of cooking, which aims to reduce waste. They range from Sam Kass, former White House chef under Obama, to chef Pierre Thiam, of Senegalese origin, winner of an African cuisine competition. Not to mention Eric Ripert, Michelin star chef, who has launched a project to persuade restaurants and bistros to adopt a more sustainable cuisine. This is another way of reducing the 800 million tons of food that end up in the refuse every year. 

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IPS - AllAfrica

Giving women access to land increases food security

This is the message issued by the FAO to coincide with an African Union meeting. Focusing on emancipation and gender equality in farming could increase Africa's food security. Today, women provide 60 percent of labor, but only 32 percent of them own the land they work. So far, the FAO has helped at least 40,000 women with funding and training programs, to speed up the process and enable women to achieve economic independence.  

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Gov.uk

The British Government acts against waste

The Government announces actions to reduce food waste. Amongst these, a pilot project that will seek to reduce food waste amongst food producers and retailers. 

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