Sustainable food system webinars | SAPEA

SAPEA’s comprehensive review of the evidence on Europe’s food system finds that it is not enough simply to increase productivity in a sustainable way. We also need to change from linear mass consumption to a more circular economy — which will mean changing our norms, habits and routines.

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Portable device reveals heat of chilli peppers | E&T Magazine

Thai researchers have developed a portable device – whimsically shaped like a chilli pepper – that can assess how ‘hot’ a pepper will be by detecting how much capsaicin it contains.  Chilli peppers are a popular food ingredient around the world. But all types of chillis contain different levels of capsaicin. This is a compound that gives chilli peppers their kick and may give a palate-singeing burn to people not used to spicy foods.

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“Healthy eating and Sustainable Food Production and Consumption”, by Gara Villalba – ICTA – Institut de Ciència i Tecnologia Ambientals

Colloquium: “Healthy eating and Sustainable Food Production and Consumption” Speaker: Gara Villalba, ICTA-UAB researcher Date: Thursday, October 29th 2020 Time: 15.30 h  Venue: Live streaming here From 28 to 30 October, the UPF is organizing the virtual conference WeDiscover Days Barcelona, within the framework of the project Eutopia. 

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Sanna Kröger (Fredrikson) on LinkedIn: How sustainable business practice can improve profits

The history of science shows us over and over again that, in order for any species to survive, it needs to be able to adapt to changing environments. The same, of course goes for business. For me, in essence, this is what sustainable business means – how we adapt and position ourselves in order to survive when resources are becoming scarcer by the day and consumers more demanding by the minute.

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