After a long wait, the Swedish Government, the Left Party and the Alliance parties have agreed on long-term objectives in the field of food. The Government has recently presented its long-awaited food strategy.
Do you want to pursue a career in international development, but are unsure of how and where to start? SLU Global recently published a pamphlet on international careers, explaining which organisations and pathways there are for graduates that want to work globally.
Till hösten 2017 erbjuder IM 16 helt finansierade utlandspraktikplatser i Guatemala, Indien, Jordanien, Malawi, Moldavien, Nepal eller Zimbabwe.
Africa’s lack of agricultural youth adds on to other sustainability challenges such as climate change, rural poverty and food insecurity. However, being the youngest continent, Africa could potentially turn this challenge into opportunities and rejuvenate its agricultural sector.
Young people are central to the implementation of the 2030 Agenda; many are already working on creating a more sustainable future, shaking and moving the existing state of order with innovative thinking, creativity and passion.
Food production is essential to tackle global issues such as nutrition and food insecurity and to improve livelihoods of the world’s poor people. Education, information exchange and knowledge about the food system and about sustainable development in general, will play a central role in the transition towards global sustainability.
Food waste is increasingly recognised as a major problem, and several initiatives and projects are working to reduce it. Here is a quick guide to what Sweden is doing, followed by highlights of initiatives around the world.
NIRAS is again looking for talented and highly motivated graduates with relevant first working experiences and the passion for pursuing an international career within development consulting for NIRAS’ Young Professional Academy (NYPA). The NYPA is a fast-track on the job training and learning programme.
Did you know that during the last few years, Swedish restaurants and grocery stores reduced food loss and waste by 15-35%?