FT Food Revolution
Shrimp: a sustainable catch?
The world’s multibillion-dollar shrimp and prawn industry continues to grow, yet questions remain over its environmental impact. As the FT’s Emiliya Mychasuk reports, only 10 per cent of global shrimp output was certified as sustainable in 2020, and aquaculture operations in tidal zones have damaged precious mangrove forests. But what can be done about it?
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After being shot in the gut, a young pepper farmer lies still and silent in a rickety hospital bed in the farming town of Miango in Plateau State, central Nigeria.
For many across the world who eat Nutella, it is simply a tasty hazelnut cocoa spread that can be enjoyed on toast or sometimes straight out of the jar.
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Emissions are likely to rise in the short term — but there is also a chance to build a more resilient food system.
FT Food Revolution
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FT Food Revolution is a video channel looking at the people and businesses working to create a more sustainable food system - from tackling food waste and environmental health, to sustainable farming and food security. The channel alternates between independent reporting from FT journalists and expert posts from Rabobank.