Arshiya Bose spent ten years researching the coffee plantations in the Western Ghats before launching a specialty roastery in Bangalore. Now, she collaborates with 394 smallholders, integrating agroforestry techniques to safeguard biodiversity and wildlife while preserving one of the world’s top eight environmental hotspots. The Black Baza is a small, elusive bird that moves through … …read more
I ate a tortoise caught by a 76-year-old man in the Amazon forest. I tried a spoonful of milk collected from the trunk of a tree he had planted 30 years earlier. I savored one of the best fish I ever had, baked on banana leaves he skillfully cut and tied with his hands. I … …read more
On a crisp morning at Porta Palazzo, the chatter of vendors and the vibrant colors of fresh produce set the stage for a truly practical class. Among the bustling market stalls, UNISG students and Està staff gathered to uncover how a local initiative, the RePOPP project, is tackling food waste and inequality. This was just … …read more
Agroecology is about connection—or better yet, reconnection. It’s about re-establishing our bond with nature and realizing that we are all part of the same whole. It’s about reconnecting communities by fostering a new economy rooted in care, and reconnecting people in a fast-paced society, encouraging us to appreciate and preserve the simple things before they … …read more
It was the very early 1970s when, as a young adult, I began to immerse myself in the world of wine. It is said that the fruit never falls too far from the tree. Indeed, in the hills around my hometown everything was about wine. And while the impulse came naturally, it was through curiosity … …read more
Attending the FAO’s World Food Forum 2024 was an inspiring experience. This annual gathering of thought leaders, innovators, and youth changemakers showcases ideas to shape the future of food systems for the United Nations. The topics addressed, from science and innovation to food justice and indigenous rights, highlighted the challenges we face, as well as … …read more
Words by Mattia Gridelli Molinari Photos by Xiangling Li There is a slow-rising loaf of bread that is building a community and, with its sound of crunchiness and the smell of baked goods, it gathers people around. They come to see how a simple mix of water, yeast, and flour can lead to awareness for … …read more
Since beginning my Master’s in Agroecology and Food Sovereignty in 2020, I quickly realized that the community of professors and fellow classmates would be one of the most enriching aspects of the program. I still remember the joy and excitement of those first three weeks, feeling connected to such a diverse and vibrant group. But … …read more
Italian gastronomic culture, rich in history and diverse traditions, creates a transforming tableau of flavors. With its regional variety and rich tastes, Charcuterie symbolizes a heritage that is continuously evolving with the times. The Art of Norcini and its Origins The craft of the norcini, which is a craft of artisans specializing in pork processing … …read more
Rice, alongside wheat, olive, and grapevine, is a critical pillar of human food history. It has fed Asian populations for millennia before gradually spreading across the Mediterranean basin, shaping culinary cultures. In Piedmont, Northwestern Italy, rice cultivation traces back to the sixteenth century. Initially consumed mainly by the lower classes, it was used in soups, … …read more
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