Jornada de Turismo Responsble en el Día del Turismo

Español: Secretaria de turismo Guadalajara

Español: Secretaria de turismo Guadalajara (Photo credit: Wikipedia)

Desde el CETR y la AEPT queremos aportar nuestro granito de arena en este día tan especial, celebrando una jornada sobre turismo responsable donde poder reflexionar sobre el impacto y la responsabilidad que tienen los viajeros a la hora de elegir los viajes y su modelo de consumo. No podemos olvidar el papel tan importante que tienen las entidades que se encuentran en destino a la hora de gestionar los recursos hídricos, como las empresas de turismo que desarrollan su actividad en el medio acuático, así como la importancia de las infraestructuras que utilizan y gestionan el agua.

Más información:

Forth Valley Food Links

English: Fish frying at a local food joint.

English: Fish frying at a local food joint. (Photo credit: Wikipedia)

Forth Valley Food Links came into being in June 2002 with its mission to help develop the local food sector in Forth Valley and realise the concept of local food for local people.
Of particular concern is increasing the availability of locally grown produce, but until the longer-term (but on-going) efforts to encourage more local growing and supply ‘bear fruit’, the project must supplement the currently limited local production with produce from farm shops and wholesalers in the area. However the project continues to encourage farmers to look at ways of supplying more of their existing meat, fish, eggs, dairy and processed farm products to markets and outlets within Forth Valley rather than further afield.
In partnership with a variety of local food producers, suppliers, retailers, community groups, agencies and other organisations throughout Forth Valley the project aims to develop sustainable, community-oriented food growing, distribution and consumption.
The emphasis is on increasing the availability of locally-grown fruit, vegetables, meats and other fresh produce, by encouraging greater diversity of production and seeking ways of channelling more of it directly to local markets and outlets.
A Key part of Forth Valley Food Links work concerns the concept of sustainable food production, distribution and consumption. The remit includes a commitment to try to reduce ‘food miles’ through the projects’ activities.

For more information, please visit FOOD VISION

Manchester Food Futures

A diet rich in soy and whey protein, found in ...

A diet rich in soy and whey protein, found in products such as soy milk and low-fat yogurt, has been shown to reduce breast cancer incidence in rats. (Photo credit: Wikipedia)

Manchester Food Futures is a partnership that embraces a wide range of individuals and organisations with an interest in improving food in the city.
Its ambitious goal is to create a culture of good food in the city, based on the belief that good food is enjoyable, safe, nutritious, environmentally sustainable, and produced ethically and fairly; and that everyone in Manchester has a right to good food – no-one should have this right denied because of where they live, their income or their background.
The link between diet and health is undisputed. It has been estimated that dietary factors account for up to a third of deaths from coronary heart disease and a quarter of cancer deaths. This equates to approximately 900 deaths in Manchester every year that could be attributable to diet related cancer and coronary heart disease. Dietary changes could prevent up to a third of all cancers from occurring in the first place. Within the city, only 23% of adults are eating the recommended minimum of 5 portions of fruit and vegetables a day. Obesity is an increasing problem and recent statistics show approximately 15% of school children in Manchester are obese.
The Food Futures strategy embraces the whole food agenda for the city – from improving health, tackling health inequalities and reducing the environmental impact of food, to building sustainable communities and strengthening the local economy.

To know more, please visit FOOD VISION

Developing Sustainable Food Chains Project

P Food

P Food (Photo credit: Wikipedia)

Around 1,000 food and drink supply chain businesses are getting involved with SWFD to make local produce more available in South West England’s major towns and cities.
The Project will create 20 new supply chains and develop seven toolkits to support future activity by SMEs by providing learning and information for local sustainable food and drink projects.
The Project is run for SW RDA, which is investing a total of £695,000 (£400,000 directly on delivery work and £295,000 on strategic added value, monitoring, evaluation & management and developing associated case studies, toolkits and replicable business models). The individual projects will collectively generate a further £1.7 million in direct, match and aligned funding.
The Project runs from August 2010 to December 2011 and is the culmination of the SW RDA’s framework programme of targeted intervention for the food and drink sector in South West England. Since 2008 the SW RDA has invested approximately £1.7 million in the food and drink sector.
To find out more and to get involved, click here