Taking too many fish out of the water is not sustainable. Alternatives are needed, and one startup in San Francisco is growing salmon in the lab —it's efficient and tasty.
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Small-scale farmers can play a crucial role in creating sustainable food systems. But more investment is needed, writes Sabrina Elba, UN Goodwill Ambassador for the International Fund for Agricultural Development.
As the Amalfi coast awaits the return of foreigners, not everybody wants to go back to how things were. Residents and businesses are urging to steer tourism in a more socially and environmentally sustainable direction.
After a 15-month hiatus during the coronavirus pandemic, those returning from a night out were once again able to enjoy a Fischbrötchen while early-risers got the freshest fish on offer.
A Berlin museum presents more than 90 unusual foods and drinks from around the world — and visitors can even have a taste of some of them. Whether something is a delicacy or disgusting is a matter of culture and habit.
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