Food and sustainability

Internet of Things, clouds and trends in agriculture

From automation to food safety, from adaptive irrigation to supply-chain management systems, and from big-data aggregators to food recovery, the main technological impacts in agriculture hit the top of the chain, with in-field systems, post-harvest monitoring and efficiency boosters.

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Food and sustainability

Eco-Sustainable Gardens: from food insecurity to an agriculture with a low ecological footprint

A project to help the Mbororo women farmers from Cameroon to provide enough food for their families to fight malnutrition with a low ecological footprint and to sell the overproduction won the BCFN Yes competition in 2015. After more than one year of field work, the local stakeholders have been involved and the project is starting to run and will grow with the help of new partners and new funding organizations.

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Food and society

A case study competion for a new agriculture

In search of innovation and creativity, BCFN will promote, together with other institutions, a competition involving young scholars and professionals in the field of sustainable agri-food systems. Save the date of the next European Association of Agricultural Economists congress in Parma, from August 28th to September 1st2017.

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Food and society

BCFN Forum 2016: eat better, eat less, food for all

A string of discussions, scientific data and innovative ideas. All this and much more at the 7th BCFN Forum on Food and Nutrition held in Milan on the 1st December.
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Food and sustainability

Successes and Challenges in Global Food Systems

On November 16, 2016 the Food Tank, in partnership with the Chicago Council on Global Affairs and University of Chicago Booth School of Business, held the 1st annual Chicago Food Tank Summit. With two previous 2016 Summits in Sacramento, California and Washington, D.C., the Chicago Summit was the third in a series of events bringing together leaders of change and sustainability in food systems to highlight challenges and innovative solutions on environmental, social, and economic issues in global food systems.
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food for all

BCFN 7th International Forum on Food and Nutrition

An arena where international experts debate together the well-being of our Planet, in one big event on December 1st in Milan.
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Food and sustainability

The BCFN YES! Winner selection and next steps

The 2016 edition has been BCFN YES!‘s first time as a research grant competition, a step forward for the Foundation to tackle the major problems of the global food system, favoring once again high-level education with a multidisciplinary and international approach. Anne-Teresa Birthwright and Shaneica Lester are this year’s winners, with a project to develop farming livelihoods and maximize yields in Jamaica, through education, improved irrigation methods and social capital.
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food for all

The lifesaving power of agriculture

After the earthquake that devastated the country last year, life in remote hills of Nepal confirms the role of agriculture: a shield against post-disaster food insecurity.
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Food and society

BCFN YES! 2016

Ten research projects for a sustainable food system will be revealed at the International Forum on Food and Nutrition. The winner will receive a €20,000 scholarship for their research project.
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food for all

Year of the Pulse to a Lifetime of Benefits

At the end of the Year of Pulse promoted by FAO, we outline the benefit of legumes both for our diet and for the environment.
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Food and society

A survey for food education

There are many examples of successful food education projects around the world but a unified movement is still missing. The BCFN Alumni group has repetitively called out the urgent need for national standards in order to provide children with food skills and knowledge since an early age. The following are some insights from a small survey recently conducted among them.
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Food and sustainability

Transforming cities for a more sustainable future

A focus on transportation and energy sources is no longer enough: cities need better food policies to become more environmentally sustainable.
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food and health

From winning the YES! prize to the marketplace

This young researcher’s story is one of success. And all thanks to the BCFN YES! Competition, which gave her the tools to develop her idea: an app rewarding physical activity with healthy food.
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Food and sustainability

Everyone is invited to send their contribution

The first Stakeholder Workshop concluded that it is crucial to involve representatives of civil society and the general public, so that they can have their say on what strategies are necessary to develop a sustainable food production system able to respond to the challenges of climate change.
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Food and society

Special award for the Youth Manifesto

On 8th April 2016, in the Salone dei Cinquecento at the Palazzo Vecchio in Florence, the 263° Academic Year of the Georgofili Academy was inaugurated. During the ceremony, Special Recognition was given to the Youth Manifesto.
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Food and sustainability

From agriculture to energy production, everyone demands water

The visible consumption of water is not the only form of consumption. To live, eat and produce, we consume massive amounts of water, at a rate our planet will not be able to sustain for much longer.
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Food and sustainability

The project “Analog forestry: productive conservation to fight deforestation”

Winner of the 2015 edition of the BCFN YES! competition proposes productive conservation to tackle the phenomenon of deforestation in the Amazon and achieve a harmonious and sustainable coexistence between man and the forest.
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Food and sustainability

Ten trends in food sustainability

The Sustainable Development Goals in terms of food, directly mentioned four main objectives: ending hunger, achieving food security, improving food nutrition and promoting sustainable production. Seeds&Chips - an the International Summit dedicated to food innovation from farm to fork – heped to spot ten trends that are driving the food-tech industry towards this aimed more sustainable foodscape.
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Food and society

Building a better Planet in the Big Apple

February 2016, New York City played host to the spirited launch of the new book by BCFN Foundation: "Eating Planet. Food and Sustainability: Building our Future".

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food for all

Young Earth Solutions research grant competition

The reckless use of resources, food waste, half of the global population characterised by an unbalanced relationship with food – either an excess or deficiency of – are problems requiring concrete and immediate interventions right across the food supply chain.
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Food and sustainability

Clear goals and flexible means

Little I knew when I sent my project idea to BCFN back in 2014 that I would now be based in Timor-Leste doing a PhD about such project. Life takes it’s course, that is for sure, and many times in completely unexpected ways. This is the story of the journey since I took that plane from my home town at that time, Sydney, to Dili, a land of new beginnings.
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Food and society

Disgusting? It's a question of culture

Disgust is an emotion defined by physiological and cognitive factors but also by relational, social and cultural aspects. This is why our food choices are to a large extent determined by our upbringing and the context in which we live.
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Food and sustainability

Sustainability on a plate

Carlo Petrini, founder of Slow Food and member of the BCFN advisory board, recently reissued “Good, clean and fair”, the text which introduced the “Slow Food philosophy” to the world 10 years ago. To celebrate its re-release, we are publishing an extract of the text which Petrini wrote for the 2016 edition of Eating Planet – BCFN’s book on food, the environment, agriculture, sustainability and the fight against food waste. He speaks of a fundamental principle: the cost of food should not be limited to its economic value, but must also take into account a collection of other values regarding society as a whole and its evolution

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Food and society

Insects foods in Indonesia

While FAO advises to rethink our aversion to insects as foods, some countries like Indonesia offer a wide range of dishes that use insects as the main ingredient. The report from Zul Astri, from Indinesia, member of BCFN Alumni.
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