This document discusses individuals who have a passion for healthier eating through sustainable agricultural practices. A team has embarked on a program growing various tree crops using best practices as proven by the quality of what is produced. The success of this effort relies on developing a chain of supply and demand between the farmers and customers, with the customers playing an integral role through their support which is greatly appreciated. Contact information is provided for Ian who is involved in this initiative.
Eat Well @ Work: A Healthy Break Room Campaign for Larimer CountyKathryn Cicerchi
Worked with Larimer County to plan, implement and evaluate a workplace wellness campaign for +1,600 employees as a service-learning project for Advanced Community Nutrition class at the Colorado School of Public Health through CSU.
Stille IC's, VOS naar MOS, kritische berichten sturen naar een mobiele telefoon. Mag dat? Ja! Axon Lawyers onderzocht dit voor ons. Lees in deze whitepaper alle spelregels.
Eat Well @ Work: A Healthy Break Room Campaign for Larimer CountyKathryn Cicerchi
Worked with Larimer County to plan, implement and evaluate a workplace wellness campaign for +1,600 employees as a service-learning project for Advanced Community Nutrition class at the Colorado School of Public Health through CSU.
Stille IC's, VOS naar MOS, kritische berichten sturen naar een mobiele telefoon. Mag dat? Ja! Axon Lawyers onderzocht dit voor ons. Lees in deze whitepaper alle spelregels.
Feed & Seed is a company located in Greenville, South Carolina. It's a collaborative effort from farmers, educators, policy makers, health experts, and many more to connect food from the farms to our tables.
Food and Beverages Sustainability
Concept
According to the Worldwatch Institute(2009) the major problem in the global food production system is in the unsustainable inputs that are sued.
As a result, many forms of environmental degradation occur; falling water tables, deterioration of pasture, soil erosion.
The Western diet, with its high consumption of fish, meat and dairy products is endangering the environment; croplands are diminishing and the ocean’s fish stocks are in decline.
These grim warning signs are matched with some positive signs of awareness in society for health, environmental stewardship and animal welfare.
As a response to the problems being caused by conventional farming techniques the term sustainable food is now used to describe food production that does not take more natural resources than it gives back.
Sustainable food producers see nature as an ally rather than as an obstacle, they are able to produce wholesome food in symbiosis with nature and the surrounding community.
Uk government Sustainable Development Commission, Sustainable food is:
Safe, healthy and nutritious, for consumers in shops, restaurants, schools, hospitals, etc. And can meet the needs of the less well-off people.
Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the United Kingdom or overseas.
Respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment; it also respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society.
Supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum.
The term sustainable food may not sound exciting as a description but catering businesses who develop processes to improve the sustainability of the food they offer stand a better chance of meeting the growing demands of individual consumers.
Once the domain of students and hippies the movement has moved into mainstream society and is represented by some very prominent industry players
example
Starbucks, has started selling four categories of what it calls “sustainable coffees”.
The nature of sustainable food often means that they are more expensive than other types of food.
Inevitably, there is a danger that restaurant operations seeking to provide clients with sustainable food choices may increase prices.
There is limited evidence that individual restaurant consumers are prepared to both purchase and pay a premium for sustainable food products.
Consumer attitudes toward sustainable food
Although consumer awareness of sustainability is growing, it is not yet making a huge difference to what customers choose to buy when they shop for food or sit down to eat in a restaurant.
While the fami
Design Master's Thesis: Designing for the Grocery Storescalandro
The thesis documentation is a detailed explanation of my thesis design process. It describes the research methods I used, the questions asked, and the findings discovered along the way. It also includes images of the process, the prototypes I created, and my reflection on the project as a whole.
Creation of family gardens and school gardens can contribute to the extenuation of child malnutrition. Container gardening is an inexpensive way to alleviate hunger and poverty.
Since 2015, Aramark and the American Heart Association (AHA) have collaborated to create Healthy for Life®, an industry-leading health impact initiative that empowers Americans to make healthy food, nutrition and lifestyle choices. This report highlights our shared vision and achievements from the multi-year collaboration.
Empowering women to provide healthy diets for infants and young children, Enh...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 3.3: Empowering women as key drivers of food system change"
Future of food - Insights from Discussions Building on an initial perspecti...Future Agenda
Insights from Discussions Building on an Initial Perspective by an initial perspective on the future of food by Prof. Wayne Bryden, Foundation Chair in Animal Science at the University of Queensland. This includes insights from events already completed adding to the starting point for the global future agenda discussions taking place through 2015 as part of the the futureagenda2.0 programme. www.futureagenda.org
The goal of this white paper is to tell the story of the Food Transformation Initiative at Stanford Health Care and describe how Sodexo has been a key partner in fostering and sustaining positive change for patients, staff, visitors, and the organization as a whole.
Consumers are continuing to educate themselves about ecologically sound foods and to look for new trustworthy partners in their pursuit to eat in ways that are kinder to the planet. This eco-eating takes many forms, typically starting with organic dairy and produce and moving on to plant-based proteins such as chef herve recipes. In the past, it may have been sufficient to stop there and call it an eco-progressive meal plan.
Feed & Seed is a company located in Greenville, South Carolina. It's a collaborative effort from farmers, educators, policy makers, health experts, and many more to connect food from the farms to our tables.
Food and Beverages Sustainability
Concept
According to the Worldwatch Institute(2009) the major problem in the global food production system is in the unsustainable inputs that are sued.
As a result, many forms of environmental degradation occur; falling water tables, deterioration of pasture, soil erosion.
The Western diet, with its high consumption of fish, meat and dairy products is endangering the environment; croplands are diminishing and the ocean’s fish stocks are in decline.
These grim warning signs are matched with some positive signs of awareness in society for health, environmental stewardship and animal welfare.
As a response to the problems being caused by conventional farming techniques the term sustainable food is now used to describe food production that does not take more natural resources than it gives back.
Sustainable food producers see nature as an ally rather than as an obstacle, they are able to produce wholesome food in symbiosis with nature and the surrounding community.
Uk government Sustainable Development Commission, Sustainable food is:
Safe, healthy and nutritious, for consumers in shops, restaurants, schools, hospitals, etc. And can meet the needs of the less well-off people.
Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the United Kingdom or overseas.
Respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment; it also respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society.
Supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum.
The term sustainable food may not sound exciting as a description but catering businesses who develop processes to improve the sustainability of the food they offer stand a better chance of meeting the growing demands of individual consumers.
Once the domain of students and hippies the movement has moved into mainstream society and is represented by some very prominent industry players
example
Starbucks, has started selling four categories of what it calls “sustainable coffees”.
The nature of sustainable food often means that they are more expensive than other types of food.
Inevitably, there is a danger that restaurant operations seeking to provide clients with sustainable food choices may increase prices.
There is limited evidence that individual restaurant consumers are prepared to both purchase and pay a premium for sustainable food products.
Consumer attitudes toward sustainable food
Although consumer awareness of sustainability is growing, it is not yet making a huge difference to what customers choose to buy when they shop for food or sit down to eat in a restaurant.
While the fami
Design Master's Thesis: Designing for the Grocery Storescalandro
The thesis documentation is a detailed explanation of my thesis design process. It describes the research methods I used, the questions asked, and the findings discovered along the way. It also includes images of the process, the prototypes I created, and my reflection on the project as a whole.
Creation of family gardens and school gardens can contribute to the extenuation of child malnutrition. Container gardening is an inexpensive way to alleviate hunger and poverty.
Since 2015, Aramark and the American Heart Association (AHA) have collaborated to create Healthy for Life®, an industry-leading health impact initiative that empowers Americans to make healthy food, nutrition and lifestyle choices. This report highlights our shared vision and achievements from the multi-year collaboration.
Empowering women to provide healthy diets for infants and young children, Enh...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 3.3: Empowering women as key drivers of food system change"
Future of food - Insights from Discussions Building on an initial perspecti...Future Agenda
Insights from Discussions Building on an Initial Perspective by an initial perspective on the future of food by Prof. Wayne Bryden, Foundation Chair in Animal Science at the University of Queensland. This includes insights from events already completed adding to the starting point for the global future agenda discussions taking place through 2015 as part of the the futureagenda2.0 programme. www.futureagenda.org
The goal of this white paper is to tell the story of the Food Transformation Initiative at Stanford Health Care and describe how Sodexo has been a key partner in fostering and sustaining positive change for patients, staff, visitors, and the organization as a whole.
Consumers are continuing to educate themselves about ecologically sound foods and to look for new trustworthy partners in their pursuit to eat in ways that are kinder to the planet. This eco-eating takes many forms, typically starting with organic dairy and produce and moving on to plant-based proteins such as chef herve recipes. In the past, it may have been sufficient to stop there and call it an eco-progressive meal plan.
1. Individuals with Aspiration for healthier Eating
Historically, what was consumed was fettered by traditional
planting methods, where the variety, quality and abundance
were coupled with attractive pricing, today; the expression”
Organic Principles” is common place.
Reliving our past remains elusive, if not impossible, but by
embracing the present the future can be conditioned.
Here, a team of dedicated individuals have embarked on a
program of sustainability through the adoption of
agricultural best practices, succinctly espoused by the idiom
“the proof is in the pudding (is in the eating)”.
Please find enclosed the names of tree crops under
cultivation; in due course additional supplemental
information relevant to healthy synergies will be forth
coming.
An integral part of any success is PASSION;in agriculture this
transcends the customer, who invariably becomes a
significant part of the equation, therefore your support is
greatly sought, encouraged and appreciated to complete this
chain of supply and demand.
Thank you!
IAN
678 9708
Email: ianlogie2012@gmail.com
