Rami Zurayk says the Arab uprisings offer a unique chance to embrace food sovereignty.
In September, the parched Hawran plain in southern Syria feels more like a desert than the ‘Granary of Rome’ as it was once known. The red volcanic earth alongside the highway to Jordan is thirsty for the autumn rains.
Trucks zoom by at high speed, ferrying merchandise to the Gulf. They hold fruits from the mountains of Lebanon and Syria, and vegetables from the Gouta oasis around Damascus.
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