19 search results for “food” in the Public website
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The language of food: documentation and representation of food preparation and culinary culture in Africa and its diasporas
Unlike the predominant and excessive focus on the problems of food production and food insecurity in Africa, this project views African culinary tradition as a vibrant and rich cultural heritage, intertwined with language use.
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Wasted: Exploring Food Citizenship as a Form of Urban Resilience. A case study of food waste perceptions and practices in The Hague.
How do different communities of residents in The Hague perceive and manage food waste in relation to citizenship (rights and responsibilities)?
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Laura Scherer -
New minor Sustainability, Climate Change and Food ‘A full spectrum analysis of global society’
In September 2023 the new minor Sustainability, Climate Change and Food starts. This minor critically examines the complexities of food sustainability through ecological, socio-economic, political, and cultural systems.
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Misato OkaneyaFaculty of Social and Behavioural Sciences
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Vincent WalstraFaculty of Social and Behavioural Sciences
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National Meat Free Week: the main reasons to switch to a plant-based diet
National Meat Free Week (Nationale Week Zonder Vlees, 7–13 March) is an initiative to reduce meat consumption. Assistant professor Paul Behrens is studying what impact a change in our food consumption would have on the world. What, according to him, are the main reasons to switch to a (mainly) plant-based…
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Linking global crop and livestock consumption to local production hotspots
International trade plays a critical role in global food security, with global consumption having highly localized environmental impacts.
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Simay CetinFaculty of Social and Behavioural Sciences
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Mari MiyamotoFaculty of Social and Behavioural Sciences
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Federico De MussoFaculty of Social and Behavioural Sciences
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Diana SuhardimanFaculty of Social and Behavioural Sciences
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How plant-based diets not only reduce our carbon footprint, but also increase carbon capture
Almost 100 billion tons of CO₂ could be pulled out of the atmosphere by the end of the century. That is, if high-income countries switch to a plant-based diet. The double carbon profit of returning farmland to its natural state would equal about 14 years’ worth of agricultural emissions, researchers…
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Tessa MinterFaculty of Social and Behavioural Sciences
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Sustainability prize for research into the effects of a plant-based diet
Paul Behrens and his team have won the Frontiers Planet Prize of half a million euros for their research into the effects of switching to a plant-based diet.
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How the eating habits of a limited group of Americans determine sustainability
Masses of hamburgers, steaks, cheese and a lot of eggs: Americans love their animal products. But researcher Oliver Taherzadeh discovered that only a relatively small group of high-volume consumers need to modify their diet to achieve an enormous environmental gain.
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Lecture series Sustainability & Law popular with students
The sixth edition of the lecture series Duurzaamheid & Recht was held during the last semester. Once again, it attracted many students.
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Three LUF grants for talented Leiden Science researchers
Fighting against cancer, antibiotic resistance and disposable plastics: Ahmed Ali, Fredj Ben Bdira, and Valerio Barbarossa receive a LUF grant for their innovative and socially relevant research. These grants for academic talent are often an important step towards grants by NWO and other grant insti…
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Ditching meat could release vital land to produce energy and remove carbon from the atmosphere
A radical reduction in the amount of meat, dairy and other products sourced from animals is possible in the coming decades, as people turn to an increasing variety of alternatives. This would unlock vast amounts of land that we could use to produce energy and remove carbon from the atmosphere. Leiden…