Nature

Ideas sprouting up all over the world

Published on February 5, 2021

The Sustainability MAG has completed a world tour of the ideas that inspire the future of our food. Alternative ways of growing and consuming are emerging. Initiatives are multiplying, let's talk about it!

To be read also in the dossier "The Food To Come":

The Fall of Hyper-standardisation

Depleted soil

Birgit Cameron: "There is a Revolution Brewing"

Svalbard, The World's Food Diversity Vault

Local is Back

Some Reflections on the Resilience of Luxembourg's Food System

DOSSIER / The Food To Come

The Fall of Hyper-standardisation

Degraded ecosystems, stressed professions, nutritious desert...The world food system has reached its limits. And after our XXL-way of cultivating and consuming, what solutions for tomorrow?

Almost a third of the soil is now degraded by intensive agriculture. Faced with this ecological disaster, regenerative methods are trying to restore the fertility of agricultural land.

Birgit Cameron : "There is a Revolution Brewing"

The activist brand Patagonia has embarked on the sustainable food. Meet Birgit Cameron, the woman who orchestrates this branch of activity with a resolutely green hand.

Svalbard, The World's Food Diversity Vault

If you had to store the world's agriculture heritage in a safe place, where would you go? The solution lies above the Artic Circle, at -18°C...

Consumers are concerned about the mileage on their plates... and the impact of globalization. Tomorrow, all locavores?

Some Reflections on the Resilience of Luxembourg's Food System

Rachel Reckinger, anthropologist and food sociologist at the University of Luxembourg, outlines the paths to a resilient food future for the Grand Duchy.