(French) Le système de consigne sur les bouteilles fait partie du quotidien des Allemands depuis des décennies, un principe encore élargi en 2003 par le législateur à des écologiques.
Véronique Colucci, who made Restos du Coeur one of France’s leading providers of food aid after the death of her former husband Coluche, the association’s founder, passed away on Thursday night. (Article in French)
Anyone arguing that the polemic over meat consumption between vegans and their detractors is at all-time high, misunderstands the ability of both sides to fully exploit the situation. (Article in French)
To feed the world while protecting the planet from global warming, the UN is embracing agroecology. This is a historic shift after several decades of the organization’s push towards a ‘green revolution’ based on intensive agriculture, an approach which is now under fire. (Article in French)
Christian Huyghe, Deputy Director of the Institut National de la Recherche Agronomique (INRA), granted us a long interview. In Episode #1, we talk about France’s General Assembly on the State of Food and the power of consumers. (Article in French)
Help us at Alimentation Générale to develop our new look and design by becoming actively engaged readers! Support us on KissKissBankBank. (Article in French)
Could a plate of couscous warm up relations between wary North African nations? A drive to win coveted UNESCO status for the dish could at least get them talking around the same table.
Here’s the project: Irrigate people’s consciences and restore farmers’ confidence; Create the necessary networks and spaces for dialogue and training so that everyone can recognize the importance of protecting the land; Rediscover living soil. (Article in French)
In Nganda, a rural community in remote Senegal close to the Gambian border, restaurant owner Aissatou Tisse is carving out a reputation for tasty homemade, locally grown food. About 100 kilometres (60 miles) away in the village of Niakhar, handicapped Daba Dione feeds her family…
Massimo Bottura opened his first ‘refettorio’ in Milan during the 2015 Universal Expo: A canteen for the disadvantaged and homeless, where renowned chefs come to cook for free using leftover ingredients from restaurants and shops. (Article in French)