QU Dongyu: Science and innovation are at the core of FAO's efforts to fight hunger
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At the eighth edition of the United Nations World Tourism Organisation’s (UNWTO) World Forum on Gastronomy Tourism, co-organised with Basque Culinary Center (BCC), stakeholders chart a path forward to strengthen the links between product, gastronomy and tourism.
To bridge the energy gap and promote climate-friendly sustainable development, increasing renewable energy and energy efficiency are imperative.
This year we pass the halfway mark both on our journey towards implementing the 2030 Agenda for Sustainable...
The promotion and preservation of local products, the contribution of tourism to sustainable development, innovation and food waste all took center stage as UNWTO and BCC, also welcomed more than 300 online participants from 50 countries.