Max Burger, la principal cadena de comida rápida de Suecia, lleva más de dos años estimando las emisiones de CO2 que genera su actividad; de hecho en su web ofrecen información detallada sobre las toneladas de CO2 cuya emisión se asocia a cada producto del menú, incluyendo bebidas y acompañamientos. Al igual que las las calorías o los ingredientes, en sus restaurantes se hace visible dicha información; en cierto modo, se podría decir que la propia empresa esta transmitiendo a sus clientes que se debe comer menos carne, tal y como reconocía uno de los responsables en declaraciones a BBC.
Más información: Iván de Torres
Con la industrialización, el desarrollo de los sistemas de transporte y la globalización se ha perdido la relación entre la economía basada en la alimentación y el caracter regional, espacial y social de la misma.
El aumento de movilidad ha traido consigo que nuestras constumbres alimenticias se hayan modificado enormemente durante el último siglo. Si antes se comían las verduras que se cultivaban en cada estación del año, la carne de los animales que pastaban en la región (cordero en Aragón, ternera en Argentina, etc) y sólamente la alta cocina disponía de ingredientes que venían de más allá de “las fronteras”, actualmente conseguimos en el supermercado casi cualquier ingrediente que se nos ocurra y nos apetezca porque “nos gustó tanto aquella vez que estuvimos en Italia o cuando fuimos a China, o durante aquel congreso en Brasil”. Los productos, como los sabores, se han globalizado. Hoy sin embargo entramos en la cuenta que estos “lujos alimentarios” son responsables en parte del 30 y un 40% de la emisión de CO2 a nuestra atmósfera, debidos a la producción, transporte y consumo (y desecho) de alimentos.
Más información: La Ciudad Viva
Irish TD, Shane McEntee, Minister of State at the Department of Agriculture, Food and the Marine, has stated that “one of the main drivers for the Irish economy over the next five years will come from rural Ireland“.
Speaking in Nenagh at a Bank of Ireland Agri Seminar, the Minister referred in particular to the hundreds of indigenous food companies across the country.
Minister McEntee went on to state that the Government intends to drive a very aggressive growth agenda for the agri-food sector and to increase the value of exports from the sector to €12 billion by 2020. He recognised the ambitiousness of this target saying how he was “consistently struck and encouraged by the tremendous positivity around agriculture and the agri-food sector. There is a welcome and increasing realisation that the agri-food sector is one of those that will play a critical role in our economic recovery. We have not alone a terrific story to tell, but we have an exciting story to tell – one full of enormous potential and ambition right across the various sectors”.
The Minister also highlighted the Bank’s role in developing the Agri-food industry through investment and urged everyone present to take advantage of the opportunity to hear what services are available.
Source: Rural Network Northern Ireland
Farmers’ incomes are falling while food prices are rising and more and more food is being bought and then thrown away. On 19 January, MEPs looked at food from two different angles: on one hand they propose helping farmers earn a decent income and preventing them from being squeezed between high raw material prices and low farm gate prices and on the other called for a stop to the enormous food wastage in the EU.
Raw material costs for EU farmers climbed an average of almost 40% between 2000 and 2010, while farm gate prices increased on average by less than 25%. Farmers are being “squeezed” between low farm gate prices due to the strong position of processors and retailers, and high raw material prices due to an increased concentration among producers of things like fertilizer, fuel and farm machinery.
Improving negotiating power
MEPs suggest that farmers should get together to improve their bargaining power and call on competition authorities to tackle abuses by dominant agribusiness traders, retailers and raw material producers.
They also want the European Commission to evaluate what impact EU legislation on food safety and environmental protection, which can increase the cost of food production, is having on the sustainability and competitiveness of European agriculture.
Learn More: European Parliament
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The workshop is addressed to people from Italy, Denmark, Switzerland and Germany, who are interested in reflecting their habits of eating. We will start an exchange about the theoretical background of food production as well as our own role in maintaining it and possible alternatives.
We would like to initiate intercultural and cross-generational learning and hope to invite a group that is as diverse as possible regarding their social and cultural backgrounds, their ages and their living and eating habits.The foundation of the workshop is to learn about diet and nutrition and their effects on both the health of the consumers and producers. Theoretical and practical learning will come together throughout the course. To introduce one another the workshop will begin with a cooking activity. Everybody will create a specialty from their home country and share about their cultural cooking and eating habits. After this we will focus on a theoretical exploration of food related social topics (i.e. food scandals, additives, Genetic Engineering, factors of production within the EU, basic principles of organic farming). Equipped with this knowledge we will start an exchange with “experts“ from Berlin and the surrounding countryside. The program includes a visit to an organic farm and a Community Supported Agriculture project as well as a meeting with the NGO “foodwatch“ and a field trip with a medicinal herb specialist. You will also learn practical skills in the community garden that belongs to the KuBiZ-center and is used for organic cultivation of fruits, vegetables and herbs. The culinary recipes (like all other outcomes from the workshop) will be recorded on a CD and continue to inspire you back home. Additionally there will be sufficient space during the week for the exchange of individual experience and knowledge about food.
Date of the Workshop: 21/04/2012 – 29/04/2012
Workshop Organiser: solar e.V.
Contact details: Bernkasteler Str. 78 13088 Berlin DE-GERMANY
Tel.: 0049 (0) 30 96201345 // Fax: 0049 (0) 30 9251295
E-mail: email@example.com // http://www.kubiz-wallenberg.de