نانجينغ - وقعت منظمة الأغذية والزراعة للأمم المتحدة (الفاو) وأكاديمية جيانغسو للعلوم الزراعية اتفاقية شراكة لتنظيم جهودهما المشتركة لدعم صغار المزارعين من خلال الابتكار التكنولوجي.  وسيركز التعاون على تطوير نظم غذائية مستدامة وفعالة وقادرة على الصمود في المناطق الحضرية والريفية، وتوفير المعارف والتكنولوجيات للبلدان النامية من خلال برنامج 

روما – تتوفر أدوات مكافحة دودة الحشد الخريفية وهي نوع من الآفات الغازية الشرسة التي تلحق أضرارا جسيمة بالمحاصيل في أفريقيا وآسيا والشرق الأدنى، ولذلك فمن الضروري تكثيف التنسيق للحد من انتشارها.  وبهذا الصدد قال شو دونيو المدير...

Rome - The 6th High-Level Strategic Dialogue between FAO and France was held from the 5 to 6 of February at FAO Headquarters. Maria Helena Semedo, Assistant Director-General for Climate and Natural Resources, welcomed a French delegation led by Philippe Lacoste, Director of Sustainable Development at the Ministry of Europe and Foreign Affairs. Semedo heralded this latest “meeting of friends” and praised France for its continued commitment to the Organization, which was underscored once more in 2019 by a promised contribution of EUR 2 million to the Africa Solidarity Trust Fund (ASTF). The first day of the event was dedicated to...

Rome - The Food and Agriculture Organization of the United Nations (FAO) and Roma Tre University showcased findings from a joint study on producer organizations, highlighting strategies that can be used to ensure the inclusion of poor family farmers in cooperatives and producer organizations (POs). The study, which ran from 2018-2019, contributes both to FAO Strategic Objective 3 – Reduce rural poverty, and Pillar 4 of the United Nations Decade of Family Farming, Strengthen family farmers’ organizations and capacities to generate knowledge, represent farmers and provide inclusive services in the urban-rural continuum. Masters students from Roma Tre undertook fieldwork...

A pilot project implemented by Kyoto University (KU) in 2019, aimed at raising awareness on food waste in canteens on the campus, and enhancing the knowledge and engagement of students in reducing food loss and waste, determined that approximately 20 per cent of food is wasted in canteens on campus. Research findings under the pilot highlighted that the most wasted foods on the campus include side vegetables, rice and noodles, and parts of fish.