Category Archives: food

Biodiversità Puglia

In occasione della settimana della biodiversità pugliese, il Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente dell’Università degli studi di Fooggia organizza un workshop dal titolo. “L’agrobiodiversità: tra conservazione on farm ed opportunità per il territorio”

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Animal rights group sounds alarm over 40m livestock deaths on UK farms


Animal rights group sounds alarm over 40m livestock deaths on UK


Livestock suffer ‘traumatic’ deaths caused by fires, floods, road collisions, disease and neglect

The Observer


Saturday 29 November 2014


More than 40 million farm animals are estimated to die each year in the

UK before they reach the slaughterhouse, according to a report to be

published this week which urges the government to introduce measures

that would compel farmers to disclose the numbers.

The report, The Uncounted Dead: Farming’s unofficial victims, by

Animal Aid, an organisation opposed to meat eating, is the first to put a

figure on the number of animals that die before slaughter.

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Todmorden the Veg Town

Carrots in the car park. Radishes on the roundabout. The deliciously eccentric story of the town growing ALL its own veg

By Vincent Graff
UPDATED: 16:31, 10 December 2011

Admittedly, it sounds like the most foolhardy of criminal capers, and one of the cheekiest, too.

Outside the police station in the small Victorian mill town of Todmorden, West Yorkshire, there are three large raised flower beds.

If you’d visited a few months ago, you’d have found them overflowing with curly kale, carrot plants, lettuces, spring onions — all manner of vegetables and salad leaves.

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Talking about food

Why worrying about food miles is missing the point

Getting your lamb from New Zealand isn’t hurting the planet and buying your potatoes from the other end of the country is fine. Jay Rayner says food miles are not the problem and, below, visits an abattoir

The Observer,


In November 2009, I lost my temper in front of a bank of television cameras in a way I have never done before or since. I was in Los Angeles working as a judge on the second season of the American TV series, Top Chef Masters. For the final, the three remaining competitors had been asked to cook a series of dishes that told their story: their first food experiences, where they are now, where they are going and the like. For the dish that defined where he was going, the famed Las Vegas-based chef Rick Moonen had cooked a venison dish, using meat imported from New Zealand.

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