UN Demands Action on Extreme Heat as World Registers Warmest Day

 A child cools off nearby sprinklers at Retiro Park during the second day of the heatwave, in Madrid, Spain July 25, 2024. (Reuters)
A child cools off nearby sprinklers at Retiro Park during the second day of the heatwave, in Madrid, Spain July 25, 2024. (Reuters)
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UN Demands Action on Extreme Heat as World Registers Warmest Day

 A child cools off nearby sprinklers at Retiro Park during the second day of the heatwave, in Madrid, Spain July 25, 2024. (Reuters)
A child cools off nearby sprinklers at Retiro Park during the second day of the heatwave, in Madrid, Spain July 25, 2024. (Reuters)

UN Secretary General Antonio Guterres called on Thursday for countries to address the urgency of the extreme heat epidemic, fueled by climate change - days after the world registered its hottest day on record.

"Extreme heat is the new abnormal," Guterres said. "The world must rise to the challenge of rising temperatures," he said.

Climate change is making heatwaves more frequent, more intense and longer lasting across the world.

Already this year, scorching conditions have killed 1,300 hajj pilgrims, closed schools for some 80 million children in Africa and Asia, and led to a spike in hospitalizations and deaths in the Sahel.

Every month since June 2023 has now ranked as the planet's warmest since records began in 1940, compared with the corresponding month in previous years, according the European Union's Copernicus Climate Change Service.

The UN called on governments to not only tamp down fossil fuel emissions - the driver of climate change - but to bolster protections for the most vulnerable, including the elderly, pregnant women and children, and step up safeguards for workers.

Over 70 percent of the global workforce - 2.4 billion people - are now at high risk of extreme heat, according to a report from the International Labour Organization (ILO) published Thursday.

In Africa, nearly 93 percent of the workforce is exposed to excessive heat, and 84 percent of the Arab States' workforce, the ILO report found.

Excessive heat has been blamed for causing almost 23 million workplace injuries worldwide, and some 19,000 deaths annually.

"We need measures to protect workers, grounded in human rights," Guterres said.

He also called for governments to "heatproof" their economies, critical sectors such as healthcare, and the built environment.

Cities are warming at twice the worldwide average rate due to rapid urbanization and the urban heat island effect.

By 2050, some researchers estimate a 700 percent global increase in the number of urban poor living in extreme heat conditions.

This is the first time the UN has put out a global call for action on extreme heat.

"We need a policy signal and this is it," said Kathy Baughman Mcleod, CEO of Climate Resilience for All, a nonprofit focused on extreme heat.

"It's recognition of how big it is and how urgent it is. It's also recognition that everybody doesn't feel in the same way and pay the same price for it."



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.