{"id":866,"date":"2022-10-03T12:18:30","date_gmt":"2022-10-03T12:18:30","guid":{"rendered":"https:\/\/www.tedda.eu\/una-transicion-y-unos-buenos-platos-para-tu-asociacion\/"},"modified":"2022-10-03T13:26:16","modified_gmt":"2022-10-03T13:26:16","slug":"una-transicion-y-unos-buenos-platos-para-tu-asociacion","status":"publish","type":"post","link":"https:\/\/www.tedda.eu\/en\/una-transicion-y-unos-buenos-platos-para-tu-asociacion\/","title":{"rendered":"A transition and good meals for your association"},"content":{"rendered":"

After the eco-responsible events, let’s focus on the issue of food, a central theme of the ecological transition.<\/span><\/p>\n

We know that it is largely involved in climate change. In Europe, about 10% of greenhouse gas (GHG) emissions are caused by agriculture (1). But there are differences between the member countries. In Spain (2) and France, for example, around 24% of greenhouse gas (GHG) emissions come from agriculture, followed by transport, and up to 34% in France, if we consider the entire food chain from field to table (3). But where do they come from? What actions can your small or medium-sized association take, for your events, your meals at work or at the restaurant?<\/span><\/p>\n

Food weighs heavily on the global warming scale<\/span><\/h2>\n

It is important to remember: not all ingredients have the same weight in the food, just as it is essential to look at the life cycle of the food. Thus, there are clear disparities according to seasonality (direct sales vs. cold storage), cultivation methods (conventional vs. agro-ecology), breeding (intensive vs. extensive), origin (local vs. global), or the number of intermediaries that were necessary to prepare and distribute our food and processed products (home cooking vs. processed products)<\/span><\/p>\n

Let’s take a few points of reference to get a better idea:<\/span><\/p>\n