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Showing items 1 through 9 of 258.
Chaque année, ce rapport de la FAO, le plus consulté, présente le nombre de personnes sous-alimentées dans le monde et préconise des stratégies pour combattre la faim et la malnutrition. Suite à la publication du rapport mondial, de nombreuses statistiques sont désagrégées en rapport régionaux.
This study contributes to the observed reduction of arable lands discourse by examining the shift in land use patterns as well as factors influencing farmers' shift from crop production to mining activities.
Achieving Sustainable Development Goal 2 (SDG 2), Zero Hunger, by 2030 is in jeopardy due to slowing and unequal economic growth, climate shocks, the COVID-19 pandemic, conflict, lackluster efforts toward investing in food system sustainability and agricultural productivity growth, and persistent
Maize is a critical staple cereal across Sub-Saharan Africa but attempts to improve its productivity in small-scale farming systems often prove disappointing.
This study contributes to the observed reduction of arable lands discourse by examining the shift in land use patterns as well as factors influencing farmers' shift from crop production to mining activities.
A range of studies have highlighted the negative impacts of Covid-19 disruptions on incomes, food and nutrition security among rural agricultural communities in developing countries.
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.