Archive for March 2016

Philippine Government and FAO take to the sky with drones in disaster risk reduction efforts for the agriculture sector

In an effort to stay ahead of the negative impacts of climate change, floods and typhoons on its food security, the Philippine Department of Agriculture and the UN’s Food and Agriculture Organization (FAO) have launched drones to more accurately predict where agricultural damage will be worst and quickly assess damages […] Source: FAO.org

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Combating illegal fishing and strengthening seafood traceability

Seafood products are among the most widely traded food commodities in the world, with estimates for 2015 placing the value of international fish trade at US$ 130 billion, but illegal, unreported and unregulated fishing (IUU) – estimated at some US$ 10 – 23 billion annually – is undermining the industry, […] Source: FAO.org

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Alimentaria Showcases the Connection Between Food and Gastronomy for the World

Alimentaria 2016 will be more gourmet- and experience-driven than ever to highlight and promote the quality, variety and wealth of Spanish food and drink products. The event organised by Fira de Barcelona and Alimentaria Exhibitions-which takes place on 25-28 April-will show how to take advantage of the bond between the food industry, gastronomy and tourism to carve…

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Nepal pledges to end hunger by 2025

The Government of Nepal, in collaboration with the Food and Agriculture Organization of the United Nations (FAO), has today launched a National Action Plan to eradicate hunger from the country by 2025. The National Action Plan on the Zero Hunger Initiative in Nepal (2016 – 2025) was launched jointly by Nepalese […] Source: FAO.org

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Grace Kennedy signs MOU to develop new products from Jamaican produce

The Scientific Research Council (SRC) is partnering with food manufacturing giant, Grace Kennedy on the development of new food items from local agricultural produce. Under a three-year Memorandum of Understanding (MOU) signed this week, the entities will collaborate to improve the quantity and quality of food products on the market through the application of science…

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