Bolivian Researcher Carla Colque-Little Throws Light on the Superfood-crop Quinoa
Carla Colque-Little specializes in diseases of one of the star crops from Bolivia – quinoa. A plant that many countries – for instance, Denmark – …
Danish Development Research Network
Carla Colque-Little specializes in diseases of one of the star crops from Bolivia – quinoa. A plant that many countries – for instance, Denmark – …
In front of ”Folkets Hus”, The People’s House, in Copenhagen’s Noerrebro neighbourhood, you will find two tall outdoor fridges. If you open the door to …
The scorching sun is unforgivingly baking the ground in Korogocho slums in Nairobi with the same intensity that pangs of hunger are hitting the bellies …
Due to the advance of COVID-19 – during 2020 – neighbors, friends and families from popular neighborhoods in Chile organized “common pots”, a form of …
Durante 2020, debido al avance del COVID-19, personas de barrios populares de Chile han estado organizando “ollas comunes” como una forma de asegurar alimentación a …
During 2020, due to the advance of COVID-19, people from popular neighborhoods in Chile have been organizing “Ollas Comunes” or “Soup Kitchen” as a way …
While we fight for the last grain to survive, the Higaonon tribe – a group of indigenous peoples in the remote mountain villages of Bukidnon, …
This article is about my master’s fieldwork experience in Ghana, where I looked into the contribution of an edible pest species to rural livelihoods in …
When Asaf Adebua in 2017 started to study for his PhD at Gulu University ‘The Contributions of Institutions of Higher Learning to Post-war Community Transformation: The Case of Gulu University in Gulu District’, he was investigating the relevance of his university to the community it targets to transform, going by the university’s motto, For Community Transformation.
It is becoming increasingly more evident that meat overconsumption is problematic due to various factors and there are direct consequences to the patterns of meat consumption in excess. I met with Ph.D. student Krishnachandra Sharma Hidangmayum, at University of Copenhagen Department of Food Science, to learn about his insights in the subject and the work he has done to advance sustainable solutions in food innovation.