Tatiana is joined on this episode by Paul Newnham, Chair of the Public Engagement Task Force for the UN Food Systems Summit and Vice Chair of the Food System Champion Network. He is also Director of the SDG2 Advocacy Hub Secretariat and the Chefs’ Manifesto Coordinator. Paul heads up the
Tatiana Antonelli Abella
In this episode, Tatiana is joined by Tarek Al Khoury, Regional Coordinator for Resource Efficiency and Sustainable Consumption and Production at the West Asia Office of the United Nations Environment Program (UNEP). They talk about UNEP initiatives to promote the UN Agenda 2030 and the Sustainable Development Goals, more precisely
This week, digging into the National Pavilion of the UAE for the Biennale Architettura 2021 Wetland, which is curated by Wael Al Awar and Kenichi Teramoto. The prototype is created from recycled industrial waste brine, handcast into organic shapes to recall the UAE’s traditional coral-built houses and spans 7m
This week, we’re talking to Rasmus Astrup, a partner at SLA Architects, the company behind the Al Fay Park in Abu Dhabi. Al Fay Park is a game-changer in how to design and implement city nature in the dense megacities of the Middle East. The park [https://goumbook.com/
This week, we’re sharing a conversation from a few months ago when we attended (and had a live podcast station) the Global Forum on Innovations for Marginal Envionrments held by ICBA in Dubai; the opening address by Her Excellency Mariam Bint Mohammed Almheiri, the Minister of State for Food
This week, we're joined by Abdulaziz AlMulla, the founder & CEO of Madar Farms about the realities of water consumption and its effect on food security, how they’re handling this imbalance as well as helping educate the masses about the problem. The realities of just 1% of our land being
This week, we’re talking with Luca Gagliardi, General Manager at PierChic, one of Dubai’s most iconic restaurants, on how he started out as a sommerlier in Italy, and how PierChic’s incorporates sustainability into their operations.
This week, we chat with Elena Kinane, founder of Greenheart Farms on the importance of ‘clean food’ and how to grow it. She also shares their expansion plans into other sustainable initiatives around their makeup and cleaning products.
1.3 billion tonnes of food is wasted every single year. For every person who is malnourished, there are two who are overweight or obese. How do you go about dealing with the growing food needs of the world and balancing that out with the continuing amount of waste generated?