Urban Tenure

Since the mid-2010s, progress in reducing food insecurity and improving diet quality has stalled. Multiple shocks, including the COVID-19 pandemic, climate change, and Russia’s invasion of Ukraine in 2022, have exacerbated the situation and put Sustainable Development Goal 2 on Zero Hunger further out of reach.

This detailed activity report outlines the comprehensive approach taken to construct drying racks. This technology can promote women’s fish processors’ participation in the fisheries value chain and their economic resilience to the economic impacts of climate change in the sector. The technology was selected based on a study on women’s fisherfolk’s resilience

This study investigates the dynamics of fish consumption in India from 2005 to 2021, using comprehensive, nationally representative surveys conducted by the Government of India. It reveals significant growth in fish consumption in India, driven by population growth, increased wealth and shifting consumption patterns.

Theoretically, the world produces enough food to nourish the growing world population. Although precise data remains scarce, according to most recent studies, globally each year possibly as much as 30 per cent of the food produced is being lost or wasted somewhere between farm and fork.

Theoretically, the world produces enough food to nourish the growing world population. Although precise data remains scarce, according to most recent studies, globally each year possibly as much as 30 per cent of the food produced is being lost or wasted somewhere between farm and fork.

Theoretically, the world produces enough food to nourish the growing world population. Although precise data remains scarce, according to most recent studies, globally each year possibly as much as 30 per cent of the food produced is being lost or wasted somewhere between farm and fork.

Theoretically, the world produces enough food to nourish the growing world population. Although precise data remains scarce, according to most recent studies, globally each year possibly as much as 30 per cent of the food produced is being lost or wasted somewhere between farm and fork.