Campaign for Female Education’s Climate-Smart Agriculture Guides
Campaign for Female Education’s Climate-Smart Agriculture Guides

The United Nations has announced its Global Climate Action Awards for 2019. The award-winning projects range from an initiative to train sub-Saharan African women sustainable agriculture practices to a “climate positive” burger. The 2019 awards were selected by an international advisory panel as part of UN Climate Change’s Momentum for Change initiative, which operates in partnership with the World Economic Forum.

The 15 award-winning projects fall within four focus areas: Planetary Health, Climate Neutral Now, Women for Results, and Financing for Climate Friendly Investment. Of the 15 winners, the following four deal with climate change in the food industry:

  • Impossible Foods: Compared to industrial beef produced in the United States, the Impossible Burger requires 96% less land, 87% less fresh water, generates 89% less greenhouse gas emissions, and results in 92% less pollution to freshwater ecosystems. In 2018, Impossible Burger sales of beef spared the equivalent of 81,000 tons of greenhouse gas emissions, 3.4 billion L of water and 100 square kilometers of land.
  • MAX Burgers: A Swedish restaurant chain that launched the world’s first “climate positive” menu in June 2018. Climate positive is defined as “removing more climate gases than the value chain emits while at the same time reducing emissions in line with the 1.5℃ goal from Paris.” It takes into account all emissions from the “farmers land to the guest’s hand,” also including the customer’s journey back and forth to the restaurant.
  • Ghent en Garde: Ghent is a small city in northwest Belgium with around 250,000 residents—and was one of the first European cities to launch its own urban food policy. Launched in 2013, Ghent’s urban food policy demonstrates the potential to transform the food systems at the local urban level.
  • Campaign for Female Education’s Climate-Smart Agriculture Guides: An initiative to train young women from poor, marginalized farming communities across sub-Saharan Africa. Through this training, these young women become Agriculture Guides—champions of sustainable agriculture. These young women have improved the productivity, sustainability, and profitability of their own smallholdings as well as encouraged wide adoption of practical, affordable, and locally relevant climate-smart techniques.

“This year, we had over 670 applications from all over the world ranging from local governments, global companies, grassroots development initiatives, and multi-million dollar impact investment projects,” said Gabrielle Ginér, chair of the Momentum for Change advisory panel. “This year’s winning activities are amazing examples of innovative, scalable, and replicable climate action. We hope they will inspire others as we look to tackle one of society’s biggest challenges.”

More from IFTNEXT right arrow

Modifying corn gene increases yield up to 10%

Researchers at Corteva Agriscience have demonstrated that increasing and extending the expression of a maize gene, zmm28, alters vegetative and reproductive growth parameters and significantly enhances yield in large-scale field trials conducted over multiple years.

Exploring the role of the gut microbiome in Alzheimer’s

Research by scientists at Wake Forest School of Medicine suggests that diet has the potential to affect the gut microbiome in ways that could decrease the risk of Alzheimer’s disease.

Chardonnay grape genome reveals surprising findings

While deciphering the genome of the Chardonnay grape, researchers at the University of California uncovered something fascinating: grapes inherit different numbers of genes from their mothers and fathers.

Episode 14: Exploring Rapid Expansion in the Alternative Protein Market

This episode discusses plant-based, cell-based, and fermentation technologies and explore both the challenges and opportunities to bring new products to market for an increasingly diverse consumer base seeking new alternatives to their diets.

Latest News right arrow

Consumers seeks out ways to reduce their sugar intake

Sugar reduction remains a central topic in the media and among consumers and opportunities for reducing sugar intake are taking several directions as companies address evolving concerns and demands.

USDA awards $41 million in grants to encourage healthy food purchases

The U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) has announced $41.4 million in 23 competitive grants to support projects to increase the purchase of fruits and vegetables among low-income consumers participating in the Supplemental Nutrition Assistance Program (SNAP) by providing incentives at the point of purchase.

Meal kits found to be high in fat sodium

Meal kits are often touted as providing a healthier alternative to convenience foods, so the researchers from the University of Sydney compared five popular commercial meal kit subscription services available in Australia—Dinnerly, HelloFresh, MarleySpoon, Pepper Leaf, and Thomas Farms Kitchen—to find out.

Researchers offer data-driven definition of ‘hyper-palatable’ foods

Research published in the journal Obesity and presented at the Seventh Annual Obesity Journal Symposium at ObesityWeek offers specific metrics that might qualify foods as hyper-palatable.

How far kids live from unhealthy food sources may be tied to obesity

As measured in city blocks, proximity to fast-food restaurants and convenience stores can impact a student’s chances of becoming obese, according to a new study published in the journal Obesity.