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Brochure, flyer, fact-sheetBrochureBiomass from Reeds as a Substitute for Peat in Energy Production in Belarus
Lida district, Grodno region, Belarus (LPF: N 53.8283389, E 25.4227639)
2015Also available in:
No results found.More than half of the total peatland area of Belarus (over 1.5 million ha) has been drained for agriculture, forestry, and peat extraction. Out of this area, 122 200 ha are cutover peatlands that have been abandoned after peat excavation and 36 800 ha are still being exploited. During the last few years, about 50 000 ha of drained peatlands have been rewetted. Currently, another 500 000 ha are potentially available for hydrological restoration. -
Brochure, flyer, fact-sheetBrochureSphagnum Farming for Replacing Peat in Horticultural Substrates
Rastede, Lower Saxony, Germany (53° 15.80′ N, 08°16′ E)
2015Also available in:
No results found.Sphagnum (peat moss) biomass provides a GHG-neutral alternative to fossil peat in professional horticulture. So far however, it has only been collected in the wild. Small-scale land-based Sphagnum farming is currently practiced on degraded peatlands. Sphagnum farming has also been tested on specially constructed floating mats that guarantee a constant water supply. This water–based cultivation allows bog waters to be used as reservoirs to irrigate cultivated areas in dry periods. -
No Thumbnail AvailableBook (stand-alone)Technical bookINTEGRATED ENERGY SYSTEMS IN CHINA - THE COLD NORTHEASTERN REGION EXPERIENCE 1994
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Book (stand-alone)Technical bookGlobal Forest Resources Assessment 2020
Main report
2020FAO completed its first assessment of the world’s forest resources in 1948. At that time, its major objective was to collect information on available timber supply to satisfy post-war reconstruction demand. Since then, the Global Forest Resources Assessment (FRA) has evolved into a comprehensive evaluation of forest resources and their condition, management and uses, covering all the thematic elements of sustainable forest management. This, the latest of these assessments, examines the status of, and trends in, forest resources over the period 1990–2020, drawing on the efforts of hundreds of experts worldwide. The production of FRA 2020 also involved collaboration among many partner organizations, thereby reducing the reporting burden on countries, increasing synergies among reporting processes, and improving data consistency. The results of FRA 2020 are available in several formats, including this report and an online database containing the original inputs of countries and territories as well as desk studies and regional and global analyses prepared by FAO. I invite you to use these materials to support our common journey towards a more sustainable future with forests. -
Book (series)FlagshipThe State of Food Security and Nutrition in the World 2020
Transforming food systems for affordable healthy diets
2020Updates for many countries have made it possible to estimate hunger in the world with greater accuracy this year. In particular, newly accessible data enabled the revision of the entire series of undernourishment estimates for China back to 2000, resulting in a substantial downward shift of the series of the number of undernourished in the world. Nevertheless, the revision confirms the trend reported in past editions: the number of people affected by hunger globally has been slowly on the rise since 2014. The report also shows that the burden of malnutrition in all its forms continues to be a challenge. There has been some progress for child stunting, low birthweight and exclusive breastfeeding, but at a pace that is still too slow. Childhood overweight is not improving and adult obesity is on the rise in all regions.The report complements the usual assessment of food security and nutrition with projections of what the world may look like in 2030, if trends of the last decade continue. Projections show that the world is not on track to achieve Zero Hunger by 2030 and, despite some progress, most indicators are also not on track to meet global nutrition targets. The food security and nutritional status of the most vulnerable population groups is likely to deteriorate further due to the health and socio economic impacts of the COVID-19 pandemic.The report puts a spotlight on diet quality as a critical link between food security and nutrition. Meeting SDG 2 targets will only be possible if people have enough food to eat and if what they are eating is nutritious and affordable. The report also introduces new analysis of the cost and affordability of healthy diets around the world, by region and in different development contexts. It presents valuations of the health and climate-change costs associated with current food consumption patterns, as well as the potential cost savings if food consumption patterns were to shift towards healthy diets that include sustainability considerations. The report then concludes with a discussion of the policies and strategies to transform food systems to ensure affordable healthy diets, as part of the required efforts to end both hunger and all forms of malnutrition. -
Book (series)FlagshipThe State of Food and Agriculture 2019
Moving forward on food loss and waste reduction
2019The need to reduce food loss and waste is firmly embedded in the 2030 Agenda for Sustainable Development. Food loss and waste reduction is considered important for improving food security and nutrition, promoting environmental sustainability and lowering production costs. However, efforts to reduce food loss and waste will only be effective if informed by a solid understanding of the problem. This report provides new estimates of the percentage of the world’s food lost from production up to the retail level. The report also finds a vast diversity in existing estimates of losses, even for the same commodities and for the same stages in the supply chain. Clearly identifying and understanding critical loss points in specific supply chains – where considerable potential exists for reducing food losses – is crucial to deciding on appropriate measures. The report provides some guiding principles for interventions based on the objectives being pursued through food loss and waste reductions, be they in improved economic efficiency, food security and nutrition, or environmental sustainability.