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Business
Euroviews. We can redesign global food systems to ensure climate resilience
By designing solutions that meet market needs as well as address societal issues such as climate and food security, companies have the chance to blend profit with purpose and find that sweet spot where they can be simultaneously doing well and doing good, Adolfo Orive writes.
The Star Ingredient
Podcast | Are edible insects the food of the future?
In his Parisian restaurant, chef Laurent Veyet is creating haute cuisine dishes with a few twists – insects. A colourful garden plate with mealworms and crickets is part of his eco-responsible culinary vision for a sustainable food future.
Economy
School meals in Europe: Which countries give free food to students?
A quarter of children are at risk of poverty or social exclusion in the EU. Some families have difficulties in feeding their kids. Five EU countries provide universal free school meals for at least some ages. Others mostly supply meals for the students whose families get income-related benefits.
The Star Ingredient
Fati Niang, the chef decolonising Senegalese street food
Niébé is an essential ingredient in Senegalese street food. Branded as ‘food for the poor’ by the colonists, the cowpea has long been neglected by African countries. But chef Fati Niang is determined to give niébé a comeback as a popular legume used to flavour fancy finger food recipes like accras.