open_resource magazine n°7

Sustainable food, sustainable planet

By 2050, there will be nearly 10 billion people on Earth. Numerous challenges are already being faced to guarantee them healthy and sustainable food: rational management of water and energy resources, implementation of sustainable and profitable agriculture, the fight against food waste, diversification of protein sources, reduction of the environmental footprint of the entire chain, reduction of waste...


On the five continents, small, medium and large-scale initiatives are emerging that are converging towards the same goal : building more resilient and environmentally friendly food systems in order to sustainably feed a constantly growing population while preserving the planet.


From manufacturers to consumers, discover the solutions of those who are committed to meeting this challenge.


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