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Book (stand-alone)Manual / guideRecarbonizing global soils – A technical manual of recommended management practices
Volume 1 - Introduction and methodology
2021Also available in:
No results found.During the last decades, soil organic carbon (SOC) attracted the attention of a much wider array of specialists beyond agriculture and soil science, as it was proven to be one of the most crucial components of the earth’s climate system, which has a great potential to be managed by humans. Soils as a carbon pool are one of the key factors in several Sustainable Development Goals, in particular Goal 15, “Protect, restore and promote sustainable use of terrestrial ecosystems, sustainably manage forests, combat desertification and halt and reverse land degradation and halt biodiversity loss” with the SOC stock being explicitly cited in Indicator 15.3.1. This technical manual is the first attempt to gather, in a standardized format, the existing data on the impacts of the main soil management practices on SOC content in a wide array of environments, including the advantages, drawbacks, and constraints. This manual presents different sustainable soil management (SSM) practices at different scales and in different contexts, supported by case studies that have been shown with quantitative data to have a positive effect on SOC stocks and successful experiences of SOC sequestration in practical field applications. Volume 1 is an introduction to the full collection and presents the detailed methodology and structure of the following volumes. -
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Book (stand-alone)General interest bookHealth, Knowledge and Flavours
Recovering the traditional culinary knowledge of women in Latin America and the Caribbean for food biodiversity management and enhancement
2018This document reflects the integrated vision of agrobiodiversity with the role of women as guardians and protectors of foods of high nutritional value. Rural women in the region recover knowledge and practices to prepare healthy and nutritious foods. These practices improve the sustainability of the agricultural sector. The objective of this publication is to recognize and value the knowledge of women in the culinary field and the important significance that it has for the conservation of biodiversity. Through a selection of recipes of dishes prepared by women from different countries of Latin America and the Caribbean, it seeks to promote the consumption of foods with high nutritional value as well as contribute to the enrichment and recovery of traditional knowledge of food resources produced by women.