A third of the food harvested globally is wasted. Meanwhile, it is becoming increasingly clear how the industry creating such waste abuses our soils, waterways and energy resources, and is largely indifferent to its broader impact on ecosystems. Our task has then to be rethinking the way we produce food – from the techniques and materials used, to the way it is packed, transported and sold -, to ensure not only that we surpass this ecological crisis, but also guarantee food safety and health for everyone, as well as the economic wellbeing of the farmers and their communities. We want to talk about practices such as syntropic agriculture and permaculture, as well as the economical and structural boundaries constraining the limits of their application.
Ana Firmino (Researcher in Geography: environmental and socioeconomic dynamics, FCSH-NOVA; president of APEP)
Ana Fonseca (Research fellow at ECOMONTADO XXI, involved in projects Km0 Alentejo and SALSA)