Climate change affects all countries, especially those with high agricultural production and equally those with lower production. The ingenuity of the producers of the first countries could not oppose any remedy to this phenomenon. Without wanting to be disillusioned because of this, everyone knows that only a global movement of all the world’s populations could turn this upside down or the other way around.
So, the question would be how to proceed to ensure that the people of the world act the same and at the same time, for a fairly long period. For many specialists, this period would be forever.
The United Nations has already been working on this with its sustainable development agenda with a program based on 17 clearly defined goals.
These goals would be to transform our world from sustainable development through the action of all countries – poor, rich, and middle-income – to protect the planet while promoting prosperity.
They recognize that ending poverty must go hand in hand with strategies that develop economic growth and address a range of social needs, including education, health, social protection, and employment opportunities while addressing climate change and environmental protection.
The problem is that the planet does not expect its inhabitants to start from a common agreement to push in the same direction.
More virulent phenomena such as desertification, and scarcity of groundwater that mainly due to reductions in precipitation in all climatic areas of the globe. Paradoxically, there is the fact that seawater levels tend to rise above their normal level as known in recent centuries.
Apart from what is said above, there is a much greater impact. This is kept away from direct attention.
It is the one that affects those important agricultural producing countries that with this global warming would tend to lose their level of production at the expense of those other countries whose lands froze for centuries and who would see them suddenly turn into arable land. Conversely, countries whose subsistence production enabled these to go through millennia might be likely to face up to survival of the fittest span of time.
Are we being on the verge of yet another phenomenon consequent from climate change? It would be that of a new swing in the hierarchy of food producers of the world? The question that has not been asked so far still deserves attention. That of each and every one.
An international research group has analyzed the visual impact of PV facades on buildings which include crop cultivation. Architects, PV specialists and farmers were surveyed and the results showed broad acceptance of such projects. The ‘vertical farming’ survey generated suggestions for the design of productive facades. So here is Raising crops in PV facades of buildings by Emiliano Bellini.
The researchers conducted anonymous 10-minute, multiple-choice web surveys in English with 15 questions. The group also provided images of four variants of productive facade, with respondents asked to rate their architectural quality on a scale of one to five.
The questions addressed topics including the visual impact of PV modules and crops, preferences about the arrangement of PV modules and ease of operation for owners and workers. Around 80% of the 97 respondents were architects with the remainder engineers, PV specialists, productive facade experts, horticulturalists, solar facade professionals, consultants and other professionals.
The results indicated architects and designers gave low ratings to all four of the designs presented and rated the design of PV installation poor. However, respondents with experience in horticulture, farming and PV facades showed stronger acceptance of building-integrated productive facades. “All groups of experts agree that PFs have the most positive effect on the exterior facade design and have accordingly graded them with higher marks than the designs without PV and VF [vertical farming] systems,” the paper noted.
Concerns were expressed by almost all respondents about the logistics of crop cultivation and irrigation near electronic devices such as the vertical solar modules.
“Several comments recommended exploring more creative designs,” the researchers added.
The lowest rating – 2.84 – was given to a productive facade with only PV modules visible from the inside. The highest mark – 3.9 – was scored by the image in which only plants were visible.
Tips for developers
The study also generated recommendations for the improvement of productive facade prototypes. “It should be noted that the selection of elements for practical application cannot be made based on a single isolated PF element – the entire building should be considered, especially the aesthetic elements of the building envelope, such as composition, proportion, rhythm, transparency, scale, colors and materials,” the researchers stated.
The study’s authors recommended the installation of the PV systems on north and south-facing facades, with ceiling level a preferable location.
Tilt angles of less than 20 degrees were suggested as a better aesthetic solution which would also avoid reflection onto neighboring buildings. “However, a well-designed integration of the PV modules with the planter of the above storey provides additional advantages – it improves the quality of indoor daylight and obstructs the view from inside to a lesser degree,” the study stated.
The researchers added copper indium gallium selenide (CIGS) panels were preferred to crystalline silicon modules, due to their more homogeneous structure.
Emiliano joined pv magazine in March 2017. He has been reporting on solar and renewable energy since 2009.
“When I was carried through the hospital doors last June, nobody thought I would live to tell this story,” remembers Adba Saleh Mubarak. “The nurses took one look at me and motioned my daughter to take me away. They thought I was dead,” she recalls. Her daughter, however, insisted that the nurses take a closer look, and thanks to medical treatment, Adba recovered from an acute case of cholera.
While the disease is endemic in Yemen, the last few years have seen infections spike to a scale not witnessed in living memory. The destruction of water infrastructure due to the conflict, plus aquifer depletion, are largely to blame. With freshwater extremely scarce and sewage disposal systems in disrepair, more and more people are using water of dubious quality.
A still visibly frail Adba suspects she contracted cholera from water from Sana’a’s wastewater treatment plant. The overwhelmed plant is spewing poorly treated wastewater into the canal that runs through the Bani Al Harith District, where Adba lives with her daughter and three grandchildren. Many people here – mainly women and children – use this unsafe water to grow vegetables for their own consumption and to sell in the capital’s markets.
“This area used to be our own little Garden of Eden. We grew all sorts of vegetables,” Adba remembers. She learned the hard way about the risks of bacterial-laden water or food and now avoids contact with it. Yet, even though farmers and families have been warned about the dangers of using water from the canal, the supplies of this precious resource are too hard to come by – and the need for food too great – so these warnings often go ignored.
Seeing this problem, FAO partnered with Japan to install small-scale wastewater treatment facilities that can produce safe water for irrigation.
The treatment plants use the power of gravity to cycle the water through the various stages of cleaning; this means that the facilities are both cost effective and easy to manage. The rigorous 26-day treatment process involves sedimentation, filtration and aeration that utilizes direct sunlight to kill the microbes and ensure treated water meets the standards required for use in agriculture. At optimum working capacity, each plant can treat 150 cubic meters of wastewater per day.
The vast majority of water in Yemen – as much as 90 percent – goes towards irrigation. To improve water use efficiency, the FAO-Japan project is also rolling out modern drip irrigation systems on an estimated 75 hectares of cultivated land. This system ensures the sustainable and responsible use of treated water for farming.
Through already established Water Users’ Associations, the project is also intensifying public awareness campaigns regarding safe water use in agriculture, food processing and preparation. Farmers are being educated on the perils of untreated wastewater on human and animal health. The campaigns also focus on the environmental dangers that contaminated water poses to the soil and ecology.
Rania Ahmad Handhal, head of the Women Sector in Ahdaq Water Users’ Association and a participant in the awareness raising effort, says women are particularly at risk. She herself also contracted and recovered from cholera last year. “Getting cholera, however, strengthened my resolve to continue raising awareness among women in our village because they are the ones who farm and use water more extensively than the men,” she says.
Every day Rania tirelessly goes from door to door talking to women about cholera and how to avoid it. “I do my best in trying to save the lives of my people. I am very optimistic and hopeful that with better information and projects such as this one, we can beat cholera and women can earn much more from growing and selling vegetables,” she concludes with a smile.
The FAO-Japan project will save thousands of families living in Sana’a who rely on vegetables from this region. While this project has done a lot to mitigate the spread cholera, it is, however, not enough to cover the irrigation demands of the population. FAO is thus proposing to scale up interventions through a new phase, which will see new plants constructed covering the remaining 320 hectares available. This will allow farmers to expand their vegetable production while ensuring that untreated water is not used to irrigate vegetables in Bani Al-Hareth.
Water, food, health: the basics that everyone should have. FAO and its Member countries are working toward the Sustainable Development Goals, with this project particularly focusing on Zero Hunger (SDG 2), Good Health (SDG 3) and Clean Water (SDG 6), to ensure that people worldwide have access to these basic human rights.
The word “climate” makes most of us look up to the sky – however, the IPCC’s new special report on climate change and land should make us all look under our feet. This is how Anna Krzywoszynska, Research Fellow and Associate Director of the Institute for Sustainable Food, University of Sheffield introduced her article published on The Conversation of last week before adding that ‘Land, the report shows, is intimately linked to the climate. Changes in land use result in changes to the climate and vice versa. In other words, what we do to our soils, we do to our climate – and ourselves.’ So, keeping Global Warming to well below 2°C is the hurdle that all humans need to get over in order to achieve the Paris Agreement requirements.
Land is already under growing human pressure and climate change is adding to these pressures. At the same time, keeping global warming to well below 2C can be achieved only by reducing greenhouse gas emissions from all sectors including land and food, the Intergovernmental Panel on Climate Change (IPCC) said in its latest report.
“Governments challenged the IPCC to take the first ever comprehensive look at the whole land-climate system. We did this through many contributions from experts and governments worldwide. This is the first time in IPCC report history that a majority of authors – 53 per cent – are from developing countries,” said Hoesung Lee, chair of the IPCC.
This report shows that better land management can contribute to tackling climate change, but is not the only solution. Reducing greenhouse gas emissions from all sectors is essential if global warming is to be kept to well below 2C, if not 1.5C.
In 2015, governments backed the Paris Agreement goal of strengthening the global response to climate change by holding the increase in the global average temperature to well below 2C above pre-industrial levels and to pursue efforts to limit the increase to 1.5C.
Land must remain productive to maintain food security as the population increases and the negative impacts of climate change on vegetation increase. This means there are limits to the contribution of land to addressing climate change, for instance through the cultivation of energy crops and afforestation. It also takes time for trees and soils to store carbon effectively.
Bioenergy needs to be carefully managed to avoid risks to food security, biodiversity and land degradation. Desirable outcomes will depend on locally appropriate policies and governance systems.
Climate Change and Land finds that the world is best placed to tackle climate change when there is an overall focus on sustainability. “Land plays an important role in the climate system,” said Jim Skea, Co-Chair of IPCC Working Group III.
“Agriculture, forestry and other types of land use account for 23 per cent of human greenhouse gas emissions. At the same time natural land processes absorb carbon dioxide equivalent to almost a third of carbon dioxide emissions from fossil fuels and industry,” he said.
The report shows how managing land resources sustainably can help address climate change, said Hans-Otto Pörtner, co-chair of IPCC Working Group II.
“Land already in use could feed the world in a changing climate and provide biomass for renewable energy, but early, far-reaching action across several areas is required. Also for the conservation and restoration of ecosystems and biodiversity,” he added.
Desertification and land degradation
When land is degraded, it becomes less productive, restricting what can be grown and reducing the soil’s ability to absorb carbon. This exacerbates climate change, while climate change, in turn, exacerbates land degradation in many different ways.
“The choices we make about sustainable land management can help reduce and in some cases reverse these adverse impacts,” said Kiyoto Tanabe, co-chair of the Task Force on National Greenhouse Gas Inventories.
“In a future with more intensive rainfall the risk of soil erosion on croplands increases, and sustainable land management is a way to protect communities from the detrimental impacts of this soil erosion and landslides. However there are limits to what can be done, so in other cases degradation might be irreversible,” he said.
Roughly 500 million people live in areas that experience desertification. Drylands and areas that experience desertification are also more vulnerable to climate change and extreme events including drought, heatwaves, and dust storms, with an increasing global population providing further pressure.
The report sets out options to tackle land degradation and prevent or adapt to further climate change. It also examines potential impacts from different levels of global warming. “New knowledge shows an increase in risks from dryland water scarcity, fire damage, permafrost degradation and food system instability, even for global warming of around 1.5C,” said Valérie Masson-Delmotte, co-chair of IPCC Working Group I.
“Very high risks related to permafrost degradation and food system instability are identified at 2°C of global warming,” she said.
We did query back in February 2019 Where does the MENA region’s food come from? We did, however, imply that the region’s countries, especially those with thick piles of cash, have to do their best to aim locally. In any case here is the latest on the issue that is applicable worldwide. Be adventurous in your tastes, local in your choices per the Food and Agriculture Organisation of the United Nations.
Every year, June 18 marks Sustainable Gastronomy Day. This begs the questions:
1) What in the world is sustainable gastronomy?
2) Why is it important enough to have a “day” dedicated to it? and
3) Even so, why should I care?
What is Sustainable Gastronomy?
Gastronomy is sometimes called the art of food. It can also refer to a style of cooking from a particular region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (e.g. agriculture, fishing or even preparation of food) is done in a way that is not wasteful of our natural resources and can be continued into the future without being detrimental to our environment or health.
Sustainable gastronomy, therefore, means cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates.
Why does it have a “day”?
Because eating local foods that have been produced sustainably makes a difference to people’s livelihoods, to the environment and to economies. By 2050, the world will have over 9 billion mouths to feed. Yet, 1/3 of all food produced is lost or wasted. As it stands now, we are using our oceans, forests and soils in largely unsustainable ways. We need to be more careful about how we use our natural resources as producers and we need to be pickier about how we choose our food as consumers.
Eating locally-grown products helps to boost an area’s economy, support its farmers and reduce the greenhouse gases and resources used in transporting food. Buying locally grown products means that there is demand for them and this helps farmers maintain their livelihoods.
Why should I care?
Most of us care about food. Some of us REALLY care about food (We are talking to you foodies out there!). Caring about our local foods and markets means that we can help to preserve our culinary roots: the traditional crops, recipes and cultures from which these cuisines originate. It means that we are mindful of the resources that have gone into growing the food that we cherish and that we are helping to keep culinary traditions alive.
By being open to locally grown foods and eating what is in season, you can help shift the buying patterns of local businesses, like restaurants and hotels, and support the area’s fishers and farmers. You can also expand your diet to include other traditional crops, like quinoa or cactus pear, that are full of vitamins and minerals.
What can I do?
1. Support your farmers: Go to local food markets. By buying from small producers or family farmers, you are supporting their livelihoods and strengthening communities.
2. Try local foods in your travels: whether trying types of fish you have never heard of or fruits that you have never seen before, eating local products helps to give you a better insight into the culture of a place and supports local economies.
3. Keep culinary traditions alive! Culinary traditions are generally sustainable by nature and remind us of our ancestral roots. Try cooking recipes that use ingredients native to your region. Pulses, for example, are easy to grow and extremely nutritious.
4. Avoid food waste: While cooking, and even after your meal, be conscious to use all of your ingredients wisely and to save your leftovers. Being careful about portion size, expiration dates and reuse of meals is one of the easiest ways to save natural resources.
As overweight and obesity rates soar worldwide, it is that much more important to ensure that healthy and sustainable diets are available and affordable to everyone. We can all take action to achieve healthy diets and #ZeroHunger by 2030.
*This story is an update of one first published on 28 June 2017.
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