Rome/Nanjing - L'Organisation des Nations Unies pour l'alimentation et l'agriculture (FAO) et l'Académie des sciences agricoles de Jiangsu (JAAS) ont signé un accord de partenariat qui prévoit des efforts conjoints en vue de soutenir les petits agriculteurs et ce, grâce à l'innovation technologique. La collaboration se focalisera sur les efforts visant à développer des systèmes alimentaires durables, résilients et efficaces dans les...

Rome - De nombreux moyens existent pour lutter contre la chenille légionnaire d'automne, une espèce vorace invasive qui ravage les cultures en Afrique, en Asie et au Proche-Orient et une plus grande coordination est nécessaire afin de réduire la propagation de cet insecte. « Nous devons intensifier la cohésion entre les partenaires clés de tous les secteurs concernés à l'échelle mondiale », a indiqué...

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.