A monthly round-up of recent articles, blog postings and tweets about livestock, aid and other topics that may be of interest to ILRI staff, compiled by David Aronson. Continue reading
The Economist reports that the future of food lies in Africa. And why that’s a good thing. As Africans get richer, they will eat more meat and live longer, healthier lives. Continue reading
As reported this week by Andrew Jacobs and Matt Richtel in the New York Times, ‘Kibera residents are prodigious consumers of antibiotics’. Kibera area, one of Africa’s largest urban slums, is located in Nairobi, Kenya, with a population of around one million. Most people in the sl um lack access to running water, electricity … Continue reading
A monthly round-up of recent articles, blog postings and tweets about livestock, aid and other topics that may be of interest to ILRI staff, compiled by David Aronson. Bill Gates writes that in poor communities in India, goats are helping empower women, “thanks to a new team of health workers who are training rural women … Continue reading
Lawrence Haddad, executive director of the Global Alliance for Improved Nutrition (GAIN) and this year’s co-winner of the World Food Prize (along with David Nabarro), has published his reaction to the recent EAT Lancet report calling for a ‘Great Food Transformation’. Continue reading
a group of scientists recently published a paper on the importance of distinguishing—and treating differently—two of the most common greenhouse gases. Carbon dioxide is a long-lived emission and methane a short-lived one. The paper outlined a better way to think about how much, and how long, carbon dioxide and methane gases contribute to greenhouse gas emissions budgets. Continue reading
FAO has set the record straight regarding not just the level of greenhouse gas that livestock emit (see yesterday’s posting on this blog) but also incorrect information about how much food (crops eatable by humans) livestock consume, the regular reporting of which is commonly used to bolster arguments for the world to go vegetarian. Continue reading
