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Cities where half the global population lives and 70% of food produced worldwide is consumed can create resilience and sustainability in their food

Region flamandeParco doraMarta messaChristine oriolMichela favaroAnna scavuzzoCorinna hawkesKathy belpaemeFood shift acceleration labLiving labUniversity of londonFood councilCentre for food policy at cityTerra madre salone del gustoThursday septemberFood trails