As family farming, nutrition and agrobiodiversity are increasingly put in the spotlight, Farming Matters focuses its attention on ‘underutilised’ crops. These are plant species that have been used for centuries or even millennia as food, fibre, fodder, oil or medicine, but are no longer very common. Many of these crops are of great value for […]
Recent research findings have shown that instead of relying on saved seeds for new crops, farmers in Africa are opting to buy seed from local markets or friends. Our work is significant because it indicates smallholder farmers are far more likely to purchase seed rather than rely on saved seed,” says Louise Sperling, a Senior Technical […]
This scientific program will cover all related aspects of wild medicinal and aromatic plants, wild edible plants (including herbs and fruits used for foods), edible wild mushrooms and edible insects. This international symposium will provide a platform biodiversity and foods, conservation of wild edible diversity, sustainable utilization, nutritional values, processing and post-harvest activities for food, […]
A new publication and video explore the meaning and politics of agroecology from social movement perspectives through the perspectives of food producers involved in the food sovereignty movement. Food producers say in their own words why agroecology is a key pathway towards better food systems and food sovereignty. •Download: Building, defending and strengthening agroecology. A […]
A New Strategy and a New Website for a New Challenge is the New dimension taken by EcoAgriculture Partners. From years of hard work in promoting and sustaining integrated landscape management around the world, the organisation has finally developed a new strategic plan. “With landscapes and integration both such a feature of the global […]
Bread, Wine, Chocolate –part memoir of a journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of agricultural biodiversity from soil to plate – tells the story of what we are losing, how we are losing it, and the inspiring and tireless people and places that are bringing back the foods we love.
Simran Sethi writes “The foods I selected – bread, wine, coffee, chocolate and beer – feed me in different ways. One wakes me up, another brings me down; one nourishes my heart, and the other tends to my soul. What ties them together is that they are my constants, woven into the fabric of my life. Through these five foods, and our five senses, we’ll look at stories of loss and interconnection, exploring what is disappearing and why, and learning how we can save agrobiodiversity through various forms of conservation and through the choices we make, with every sip and bite we take.”