So, how do you feed 300 million people, using production methods that are sustainable and eco-friendly? How do you implement ecological agriculture on a very large scale? To answer these questions, we head to California, the birthplace of sustainable agriculture

On the Caribbean island of Martinique, the difficult climate and frequent natural disasters have often imposed a high use of pesticides and slowed down the growth of sustainable agriculture. These producers advocate the return of biodiversity to their farms.

Even after the terrible times the kingdom has lived through, with Pol Pot and the regime of the Khmer Rouge, this land of smiles is still full of unsuspected riches.

Oscillating between modernity and tradition, the country perpetuates ancestral know-how and produces exceptional dishes.

Little known for its gastronomy, the country is yet rich in agricultural traditions and gradually awakens to more sustainable modes of production.

We journey to the heart of rural France, in the mountain region of Aubrac. Meet different regional producers: Daniel Raymond, a yellow-legged chicken breeder, an old breed of poultry raised in the open; The Jeune Montagne cooperative, which unites 75 dairy farmers and produces the Laguiole PDO ch...

In this ancestral land with a lot of character and a strong cultural identity, agriculture relies predominantly on livestock and dairy production. But recently, small-scale farms are emerging, campaigning for more peasant biodiversity and more environmentally friendly methods.

Characterized by mountainous landscapes but enjoying favorable natural conditions, the Peninsula lists among the main agricultural countries of Europe with small family farms. In Italy, Gastronomy is above all an art of living, inscribed in the Unesco World Heritage.