Innovative grass-based beef production systems based on agroecological principles of environmental, economic, and social sustainability can help address the challenges faced by the European beef sector and citizens' concerns about the sustainability of the current beef production and consumption levels. When managed correctly, grass-based beef production systems improve biodiversity, capture...

This contribution draws on original data relating to a land settlement case in Araponga, an administrative area in Minas Gerais, Brazil. The settlement of the land and subsequent building of robust, more self-dependent, land-based livelihoods have followed a joint experimentation trajectory in which the agro-ecologicalisation of agrarian production practices to...

This project will look at processes of ‘innovation’ in agroecology and food sovereignty – tackling questions such as what does it look like, is it different from other innovative approaches, and how do agroecological innovations spread around? The goal is to support farmers, communities and social movements in developing approaches...

The present document corresponds to the revised version of the Ten Elements of Agroecology approved by the 163th Session of the FAO Council in December 2019. The process of approval of the 10 elements of Agroecology included a submission to the Committee on Agriculture (COAG) at its 26th Session. The document has...

Academia is one of the pillars that contribute to building agroecology by providing scientific knowledge and by giving future research the opportunity to innovate and enhance the agroecological approach. The FAO Agroecology team believes in the future agroecology promoters and for this reason, we are creating an academic database in the Agroecology...

Este número recoge una variedad diversa de autores/as y entidades que trabajan en ganadería extensiva, dando espacio a artículos que analizan tanto los obstáculos como las oportunidades del sector. Entre ellos, destacan: el pastoreo racional y sus servicios ecosistémicos (de la Universidad de Extremadura), la diferenciación de los productos de...