The 7-star award further reinforces its position as a global reference in sustainable education and provides inspiration and ...

The exhibition is now open to the public at the Bangkok Children’s Discovery Museum (Chatuchak) and reflects UNESCO’s ongoing commitment to advancing Education for Sustainable Development and ...

“Climate and sustainability education is embedded not only in the school curriculum but also in the Early Years Learning ...

My Algoma Manitoulin Now delivers the latest local news, events, contests, and radio features for the Algoma and Manitoulin ...

As the sole industry representative from China, Si Da, Vice President and Chief Brand Officer of BOE, spoke at the Futures Workshop themed "Shaping the Futures of Science: The role of the ...

In November, 47 Maltese schools were awarded the internationally recognised Eco Schools Green Flag. The ceremony, presided over by President Myriam Spiteri Debono, celebrated students who are not just ...

Mouth-watering kebabs, fragrant biryani and whipped cloud-like desserts. The northern Indian city of Lucknow has always been a food lovers' paradise, with locals and visitors swearing by its cuisine.

With the stakes higher than ever, UNESCO continued throughout the year to protect learning, support teachers and learners, and ensure that education remains high on the global political agenda. From ...

The designation highlights Italy’s long-standing communal foodways, from regional harvest traditions to daily cooking practices passed down through generations. Gina Pace is a journalist and editorial ...

Each year, UNESCO recognizes culturally significant practices, traditions and customs. 2025's list includes weaving, handmade paper craftsmanship, yurt making, a genre of Cuban music and yodeling. You ...

It’s time to uncork the prosecco and maybe order a plate of tagliatelle al ragù for the table. Italy has a very tasty reason to celebrate: Its national cuisine has become the first entire gastronomic ...

The sun rises quickly in the Sonoran desert. By 6 a.m., the air is already scorched and smoky, infused with mesquite from a baker’s wood-fired oven. The loaves rise slowly, made from heritage wheat ...