Short film series for Desertification and Drought Day 2020
The series of films aims to celebrate the global observance of the Desertification and Drought Day on 17 June 2020 and raise awareness on the theme this year: Food, Feed and Fibre.
Film 1: The chef on a sustainability mission
Chef Megha Kohli is a trailblazing chef who runs the only Armenian restaurant Lavaash by Saby in New Delhi, India. The restaurant’s entire menu is created from local vegetables and fruit farmed responsibly. She follows a zero-food waste regime by keeping a spoilage register, providing sensible portions and using every part of each ingredient. Chef Megha is a part of the Chefs’ Manifesto movement, a community of 640+ chefs from 77 countries, leading action on sustainable food issues relevant to SDG2 Advocacy Hub. Follow Chef Megha on Instagram and Twitter.
Film 2: Making Farm to Table truly sustainable
The growing demand for food is a leading driver of land degradation. Creating awareness about the value chain of a produce enables consumers to trace the source of food, ensure the wellbeing of the producers and support good land stewardship. An example of this is Hansalim, the largest community supported initiative on agriculture in the Republic of Korea, that offers consumers and farmers the possibility to establish a connection and understand each other. It advocates the benefits of organic agriculture, the importance of food sufficiency, locally produced food and integrated farming systems with animal husbandry and the cycling of natural resources as a way of preserving Korean agriculture and promoting sustainability.
Film 3: Setting the table for circular economy
Chefs around the world awaken our senses and fire up our imagination with creative ideas. Now many of them are joining the Chefs' Manifesto, taking responsibility for the land on which our food grows and educating us on the ingredients and stories behind the treats we eat. In this film, chefs take steps toward circular economy to deal with waste and pollution, make best use of products and regenerate nature. Our food choices determine the future of our planet, our health, food systems and livelihoods. Check out these chefs' creations – they are good for the palate and for the planet. Bon appetit!
Film 4: Making the king of fibre more sustainable
Grasslands are among the ecosystems most threatened by human use. Mongolia, whose steppe is one of the largest remaining grasslands, is also also the largest producer of cashmere wool. Goat and sheep herding have grown to keep up with the increasing global demand for cashmere. As a result, overgrazing is now the leading cause of land degradation. lé cashmere, a fashion brand in the Republic of Korea, is working with herders from the Mongolian Plateau to make the wool supply chain sustainable. Herders learn long-term preventive measures, such as pasture management, reforestation and regeneration of wastelands, and each product has an identification number that traces the source of the cashmere wool back to the farm. Consumers not only get to know the source of their cashmere, they are welcomed to participate in tree-planting activities and meet the people who produce the wool. lé cashmere is collaborating with all stakeholders to restore grasslands, ensure animal welfare and secure livelihoods. The company, which is a member of the Sustainable Fibre Alliance, has established a successful business model that connects suppliers, producers and consumers for a sustainable planet.
Film 5: Making the fashion industry circular
Who doesn't like new clothes? But the fact is that the fast fashion industry is a major land polluter. About 87% of the fibre used for production is incinerated or ends up the landfills, and microplastics from fibre end up in the ocean. Transforming fashion into a circular economy means creating products that can be reused and recycled, halting disposal of used clothes and surplus fabric in landfills and zero disposal of dyes in rivers or lakes. Stephanie Benedetto, a New York entrepreneur, launched an online platform to move fabric and sustainable raw materials destined for landfills into the circular economy, which have already helped to save one billion gallons of water. In 2017, the Ellen MacArthur Foundation launched the “Make Fashion Circular” initiative. Under the initiative, 64 leading fashion brands have committed to 140 action targets to make fashion sustainable by ensuring clothes are made from safe and renewable material. Consumers could accelerate change by making wise fashion choices and innovations in the repair, redesign and upcycling of clothes. Sustainability is in style these days.
Film 6: Making animal feed industry sustainable
As economies grow along with consumers’ demand for more meat and dairy products, the demand for animal feed also increases, adding more pressure on land. Today, production of animal feed takes up 50% of all agricultural land and 33% of the planet’s freshwater resources. Land conversion for agricultural purposes often leads to biodiversity loss, high water usage and pollution. Switching to sustainable practices in animal husbandry can cut livestock emissions by up to 30%. To become circular, animal feed industry needs more transparency and traceability along the supply chain, better standards for animal welfare and recycling of agricultural by-products into animal feed. As UNCCD Executive Secretary Ibrahim Thiaw explains, “We also can reduce our diet, in terms of meat, whenever it is possible. But we have to find a balance and produce more sustainably and consume more sustainably both meat and animal byproducts because they are part of our economy.” The path to sustainability in the livestock industry starts with what we choose to put on our plates.