Eating local and seasonal food
Eating is an essential part of our daily lives but not everyone is fortunate enough to have access to a healthy diet without restrictions. Local and seasonal are two basic elements that must be taken into account for sustainable food consumption. This information has been compiled as part of Right to Food Week, held from 26 November to 2 December.
A series of resources looking at culinary traditions from various regions around the world. Traditional cuisines are the basis of healthy and sustainable nutrition.
Also known as seasonal food consumption. A seasonal variation of several factors as a result of the variability in temperature, rainfall and pasture growth. There follows a compilation of resources that deal with this subject.
Also known as zero kilometre (km 0) consumption. We normally talk about local produce when there is at most 100 km between the place of production and the place of consumption. There follows a compilation of resources that deal with this subject.
Publications on food biodiversity, containing information ranging from nutritional indicators to details such as the origin of certain produce.
Summary of publications on the recommended habits for a healthy diet, during both childhood and adulthood.
Summary of resources and publications advising consumers on good consumption of food, reducing and preventing waste.
Summary of publications and actions and programmes being implemented concerning sustainable food production.
For identifying and determining a food product's origin and history (harvesting, production, preparation, storage, distribution, etc.). A collection of resources and articles about food traceability.
A compilation of the leading entities and associations that work in the field of food consumption.