From the plate to the planet 🍽️🌱🌎 Food security in times of climate change
In this episode, Letícia Lopes, Catarina Barata and Marta Albuquerque, Young Reporters for the Environment of the Lisbon School of Health, of the Polytechnic University of Lisbon, are going to talk about something that is present every day in our lives but that we rarely think deeply about: the food on our plate.
Where does it come from? How is it produced? And, most importantly… is the current food system sustainable?
In this episode, they will explore the link between food security and climate change, two of the biggest global challenges today and which are actually deeply intertwined.
Vítor Manteigas
JRA
A New Life for Waste
Composting takes between three and six months, resulting in a dark brown material with the smell of wet earth. To avoid any problems during composting, we should take precautions such as not adding meat scraps, fish, bones, fish bones, or dairy products; inorganic materials; or diseased plants, plants with seeds, or plant debris treated with chemicals. Composting improves soil structure, reduces greenhouse gas emissions, and increases moisture, contributing to greater resilience in the face of climate change.
A bank on the fringes of sustainability
Seated on a green plastic chair, with a dark scarf covering her graying hair and weathered hands, the vendor watches closely as people approach her stall. Her serene yet resolute face reflects the experience of a life devoted to the land. Surrounded by plastic crates brimming with fresh vegetables and fruits, she keeps alive an essential tradition in the town of Apúlia. The setting is simple, but the vendor’s presence – a sturdy figure, dressed in black, a symbol of resilience – transforms the stall into a true bastion of the local economy, environmental sustainability, and the resistance of rural communities to the homogenization imposed by globalization.
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