The document describes the Marketplace for Nutritious Foods initiative, which has four core initiatives to address malnutrition: large-scale food fortification, interventions to improve micronutrient deficiencies, interventions to improve nutrition of children under 2 and pregnant/lactating women, and interventions to improve the nutritional quality of agriculture. It discusses supporting local food businesses through a Community of Practice, Innovation Accelerator grants and technical assistance, and linking businesses to investors. Examples are provided of businesses in Mozambique, Tanzania and Kenya that received support to produce and sell fortified foods and increase access to nutritious options.
Bonnie Mc Clafferty_Investing in the middle of the chain to diversify dietsGlo_PAN
Bonnie McClafferty, Director, Agriculture and Nutrition, Global Alliance for Improved Nutrition (GAIN), at the side event, "Global Panel on Agriculture and Food Systems for Nutrition: Resilient Policies for Nutritional Security." IFPRI 2020 conference on Building Resilience for Food and Nutrition Security, May 15-17, 2014, Addis Ababa, Ethiopia.
Southern SAWG - Food Hub Lessons: Early Decisionsbarhamjg
Presentation given at the Southern Sustainable Agriculture Working Group (SSAWG) Conference in Mobile AL - Jan 2015. Covers food hub definition, national trends, lessons learned and best practices from food hub managers, and USDA resources to support food hub growth and development
Presenation given at the Southern Sustainable Agriculture Working Group (SSAWG) conference in Mobile, AL in Jan 2015. Presentation includes information on types of capital resources available to finance food hubs and related local food enterprises.
Food Co-ops: Making Healthy, Local Food More Accessible, NOFA SC, 8.11.13NFCACoops
Bonnie Hudspeth, Outreach Coordinator for the Neighboring Food Co-op Association & Micha Josephy, Program Manager for the Cooperative Fund of New England, share how twenty-nine New England food co-ops are collaborating to make wholesome, nutritious food more accessible to all community members. This presentation explores the capacity of food co-ops to increase access to healthy food for individuals/families with limited food budgets, and strategies to increase collaboration among food co-ops for a larger collective impact.
Thirty New England food co-ops are collaborating to make wholesome, nutritious food more accessible to all community members. This workshop explores the barriers to healthy food access and the capacity of food co-ops to address these barriers and increase access to healthy food for individuals/families with limited food budgets. Learn about the “Food Co-ops and Healthy Food Access” project, its goals and challenges, and specific stories of programs that co-ops have created to make their food more accessible.
Co-operatives: Resiliency in Action, NOFA NH Winter Conference 2013NFCACoops
The co-operative business model is, by definition, resilient. Co-ops have fared well during the economic downturn. Why? Because they are developed for and accountable to the needs of members rather than outside investors. We’ll share stories of how food co-ops in New Hampshire and throughout New England are meeting the needs of their communities, and a specific example of how food co-ops have used their unique structure to respond to changing community needs through the Food Co-ops & Healthy Food Access Project. Learn how neighboring New England food co-ops are making wholesome, nutritious food more accessible to families with limited food budgets.
A brief aiming to stimulate governments and other stakeholders to help build strategies to incentivise the private sector to influence food systems in ways that will improve the food environment, and enable better dietary choices.
Healthy Food Access: Lessons From The Field, CCMA 2013NFCACoops
Get the latest on what New England food co-ops are doing to make healthy food more accessible and affordable through the “Food Co-ops and Healthy Food Access” project, a collaboration between the Neighboring
Food Co-op Association and the Cooperative Fund of New England. This presentation shares the lessons learned to date, plans for future development, and resources so other food co-ops can more easily start healthy food access
programs at their co-ops.
Bonnie Mc Clafferty_Investing in the middle of the chain to diversify dietsGlo_PAN
Bonnie McClafferty, Director, Agriculture and Nutrition, Global Alliance for Improved Nutrition (GAIN), at the side event, "Global Panel on Agriculture and Food Systems for Nutrition: Resilient Policies for Nutritional Security." IFPRI 2020 conference on Building Resilience for Food and Nutrition Security, May 15-17, 2014, Addis Ababa, Ethiopia.
Southern SAWG - Food Hub Lessons: Early Decisionsbarhamjg
Presentation given at the Southern Sustainable Agriculture Working Group (SSAWG) Conference in Mobile AL - Jan 2015. Covers food hub definition, national trends, lessons learned and best practices from food hub managers, and USDA resources to support food hub growth and development
Presenation given at the Southern Sustainable Agriculture Working Group (SSAWG) conference in Mobile, AL in Jan 2015. Presentation includes information on types of capital resources available to finance food hubs and related local food enterprises.
Food Co-ops: Making Healthy, Local Food More Accessible, NOFA SC, 8.11.13NFCACoops
Bonnie Hudspeth, Outreach Coordinator for the Neighboring Food Co-op Association & Micha Josephy, Program Manager for the Cooperative Fund of New England, share how twenty-nine New England food co-ops are collaborating to make wholesome, nutritious food more accessible to all community members. This presentation explores the capacity of food co-ops to increase access to healthy food for individuals/families with limited food budgets, and strategies to increase collaboration among food co-ops for a larger collective impact.
Thirty New England food co-ops are collaborating to make wholesome, nutritious food more accessible to all community members. This workshop explores the barriers to healthy food access and the capacity of food co-ops to address these barriers and increase access to healthy food for individuals/families with limited food budgets. Learn about the “Food Co-ops and Healthy Food Access” project, its goals and challenges, and specific stories of programs that co-ops have created to make their food more accessible.
Co-operatives: Resiliency in Action, NOFA NH Winter Conference 2013NFCACoops
The co-operative business model is, by definition, resilient. Co-ops have fared well during the economic downturn. Why? Because they are developed for and accountable to the needs of members rather than outside investors. We’ll share stories of how food co-ops in New Hampshire and throughout New England are meeting the needs of their communities, and a specific example of how food co-ops have used their unique structure to respond to changing community needs through the Food Co-ops & Healthy Food Access Project. Learn how neighboring New England food co-ops are making wholesome, nutritious food more accessible to families with limited food budgets.
A brief aiming to stimulate governments and other stakeholders to help build strategies to incentivise the private sector to influence food systems in ways that will improve the food environment, and enable better dietary choices.
Healthy Food Access: Lessons From The Field, CCMA 2013NFCACoops
Get the latest on what New England food co-ops are doing to make healthy food more accessible and affordable through the “Food Co-ops and Healthy Food Access” project, a collaboration between the Neighboring
Food Co-op Association and the Cooperative Fund of New England. This presentation shares the lessons learned to date, plans for future development, and resources so other food co-ops can more easily start healthy food access
programs at their co-ops.
Breaking down walls and building participationNFCACoops
For more than 170 years, food co-ops have worked to achieve the ideals of democracy, empowerment and inclusion—ideals we continue to strive toward today. How can co-ops continue to work to ensure our doors are open to all people, "without gender, social, racial, political or religious discrimination," in keeping with the 7 Cooperative Principles? This starts by identifying who we’re excluding and then taking action to be more welcoming, recognizing that we are better—and more successful and relevant—when we are more inclusive, when we lift one another up, and when we work together to remove barriers to participation. Join us to explore how the Neighboring Food Co-op Association (NCFA) is working with its 35 member food co-ops, startups and partners across New England to address this question through our Food Co-ops & Healthy Food Access work.
During this interactive workshop, IMPACT participants will learn how NCFA’s structure as a federation of food co-ops is supporting innovation and learning among member food co-ops about sourcing, healthy food access, economic inclusion and peer collaboration. Participants will learn techniques and tools to evaluate and improve programs to engage and better serve low-income and marginalized community members and expand co-op membership and participation. You’ll leave with the tools necessary to help differentiate your co-ops in the marketplace and use community feedback to improve your co-op’s image and relevance—particularly among people who don’t see themselves reflected at your store.
Presenters: Erbin Crowell, Executive Director, Neighboring Food Co-op Association & Bonnie Hudspeth, Member Programs Manager, Neighboring Food Co-op Association
The Co-operative Difference in Challenging Times: Why Co-operatives MatterNFCACoops
How is the co-operative model resilient in times of change, conflict and transition? This presentation gives an overview of how the co-operative difference can deliver success and make the world a better place. Over the past forty years, J. Tom Webb has been a co-operative board member, senior manager, consultant and educator. He is a co-founder of the Co-operative Management Education program at Saint Mary’s University (mmccu.coop), the co-editor of a book on co-operative economics and author of numerous papers and articles on co-operative business.
What is a Co-op? Our Co-op and the Wider Co-operative MovementNFCACoops
An orientation on the co-op model and the larger co-operative movement for food co-op staff, board members, member-owners, and organizers of food co-ops. Customize this presentation to share the story of your co-op and how it ties to the wider regional, national, and global social and economic impact of the co-operative movement.
Advancing Healthy Food Access Through Regional PartnershipsNFCACoops
The NFCA, Cooperative Fund of New England, and Hunger Free Vermont have worked with NFCA members to implement programs addressing food access and community ownership. Since 2014 seven NE food co-ops have implemented new “Food For All” programs, making healthy food and co-op ownership more accessible to people with limited incomes. This presentation covers how regional co-op collaboration and strategic partnerships helped neighboring food co-ops across New England address food access, enhance community identity, increase the collective impact of co-ops on food security, and how working with USDA helps ensure this model is sustainable and replicable across the country.
Row Covers & Kaolin Clay as Insect Barriers & Pest Control, a Massachusetts Gardening Guidebook & Manual for Starting a Multi-Farm Community Supported Agriculture Farm in any Country ~ World Peas Marketing Improvement Project, New Entry Sustainable Farming Project, Massachusetts Department of Agricultural Resources ~ For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Huerto Ecológico, Tecnologías Sostenibles, Agricultura Organica
http://scribd.com/doc/239850233
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110
Module one, Creating Possibilities explores the concept of food incubators and identifying them in youtregion and the appetite and demand for food incubation facilities. It also examines certain research tools needed to establish a food hub and methodologies to harness support. the module explores how you can identify suitable premises for your food hub and how to technically assess and SWOT each building.
Negotiation skills to acquire the building at preferential rates
CTA's director Michael Hailu gave a presentation at the P3a Conference (22-24 March 2016) in Aruba. " Through support to sustainable value chains, CTA is closely collaborating with farmers groups, private sector actors, knowledge institutions and policy makers across several SIDS targeting the domestic tourism industry, export markets and offsetting of the large food import bills in these countries.", says Michael Hailu, CTA Director.
In the last decade, Leitrim has transformed itself as a food production hub and food tourism destination with enormous appeal to locals, visitors, and investors. Through this, the first Leitrim Food Strategy 2017- 2021, we look towards the future to embrace new and innovative ways to think and act, so that together, our businesses, institutions and residents can reinforce and grow Leitrim’s position as leader for food, as a food county we can all be proud of.
This Food Strategy has been careful to play to the strengths of County Leitrim. The focus is on being locally relevant, pragmatic, scalable and implementable. #tasteletitrim
Breaking down walls and building participationNFCACoops
For more than 170 years, food co-ops have worked to achieve the ideals of democracy, empowerment and inclusion—ideals we continue to strive toward today. How can co-ops continue to work to ensure our doors are open to all people, "without gender, social, racial, political or religious discrimination," in keeping with the 7 Cooperative Principles? This starts by identifying who we’re excluding and then taking action to be more welcoming, recognizing that we are better—and more successful and relevant—when we are more inclusive, when we lift one another up, and when we work together to remove barriers to participation. Join us to explore how the Neighboring Food Co-op Association (NCFA) is working with its 35 member food co-ops, startups and partners across New England to address this question through our Food Co-ops & Healthy Food Access work.
During this interactive workshop, IMPACT participants will learn how NCFA’s structure as a federation of food co-ops is supporting innovation and learning among member food co-ops about sourcing, healthy food access, economic inclusion and peer collaboration. Participants will learn techniques and tools to evaluate and improve programs to engage and better serve low-income and marginalized community members and expand co-op membership and participation. You’ll leave with the tools necessary to help differentiate your co-ops in the marketplace and use community feedback to improve your co-op’s image and relevance—particularly among people who don’t see themselves reflected at your store.
Presenters: Erbin Crowell, Executive Director, Neighboring Food Co-op Association & Bonnie Hudspeth, Member Programs Manager, Neighboring Food Co-op Association
The Co-operative Difference in Challenging Times: Why Co-operatives MatterNFCACoops
How is the co-operative model resilient in times of change, conflict and transition? This presentation gives an overview of how the co-operative difference can deliver success and make the world a better place. Over the past forty years, J. Tom Webb has been a co-operative board member, senior manager, consultant and educator. He is a co-founder of the Co-operative Management Education program at Saint Mary’s University (mmccu.coop), the co-editor of a book on co-operative economics and author of numerous papers and articles on co-operative business.
What is a Co-op? Our Co-op and the Wider Co-operative MovementNFCACoops
An orientation on the co-op model and the larger co-operative movement for food co-op staff, board members, member-owners, and organizers of food co-ops. Customize this presentation to share the story of your co-op and how it ties to the wider regional, national, and global social and economic impact of the co-operative movement.
Advancing Healthy Food Access Through Regional PartnershipsNFCACoops
The NFCA, Cooperative Fund of New England, and Hunger Free Vermont have worked with NFCA members to implement programs addressing food access and community ownership. Since 2014 seven NE food co-ops have implemented new “Food For All” programs, making healthy food and co-op ownership more accessible to people with limited incomes. This presentation covers how regional co-op collaboration and strategic partnerships helped neighboring food co-ops across New England address food access, enhance community identity, increase the collective impact of co-ops on food security, and how working with USDA helps ensure this model is sustainable and replicable across the country.
Row Covers & Kaolin Clay as Insect Barriers & Pest Control, a Massachusetts Gardening Guidebook & Manual for Starting a Multi-Farm Community Supported Agriculture Farm in any Country ~ World Peas Marketing Improvement Project, New Entry Sustainable Farming Project, Massachusetts Department of Agricultural Resources ~ For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Huerto Ecológico, Tecnologías Sostenibles, Agricultura Organica
http://scribd.com/doc/239850233
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110
Module one, Creating Possibilities explores the concept of food incubators and identifying them in youtregion and the appetite and demand for food incubation facilities. It also examines certain research tools needed to establish a food hub and methodologies to harness support. the module explores how you can identify suitable premises for your food hub and how to technically assess and SWOT each building.
Negotiation skills to acquire the building at preferential rates
CTA's director Michael Hailu gave a presentation at the P3a Conference (22-24 March 2016) in Aruba. " Through support to sustainable value chains, CTA is closely collaborating with farmers groups, private sector actors, knowledge institutions and policy makers across several SIDS targeting the domestic tourism industry, export markets and offsetting of the large food import bills in these countries.", says Michael Hailu, CTA Director.
In the last decade, Leitrim has transformed itself as a food production hub and food tourism destination with enormous appeal to locals, visitors, and investors. Through this, the first Leitrim Food Strategy 2017- 2021, we look towards the future to embrace new and innovative ways to think and act, so that together, our businesses, institutions and residents can reinforce and grow Leitrim’s position as leader for food, as a food county we can all be proud of.
This Food Strategy has been careful to play to the strengths of County Leitrim. The focus is on being locally relevant, pragmatic, scalable and implementable. #tasteletitrim
Integrating Nutrition in Agriculture in SenegalTeresa Borelli
The project aims to reduce malnutrition by adopting a multi-pronged approach that addresses sustainable agricultural production, access to safe drinking water and improving markets and food governance
Successes, lessons and challenges from grain legume sourcing, processing and ...ILRI
Poster prepared by Engidu Legesse and Mulugeta Enki (Guts Agro Industry PLC, Addis Ababa, Ethiopia) for the ILRI-N2Africa Annual Partners Review and Planning Workshop, ILRI, Addis Ababa, 16-17 March 2017
Expositor: Anthony Hehir – Director Programa Mejoramiento de la Nutrición de DSM
Seminario Internacional sobre Experiencia exitosas en Nutrición, organizado por el Programa Mundial de Alimentos de las Naciones Unidas (PMA) en Colombia y DSM.
14 y el 15 de mayo de 2015.
Bogotá, Colombia.
In February 2014, TCi convened a two day workshop in Hyderabad, India with ICRISAT looking at how new aggregation models could help supply and deliver micronutrient and protien-dense food for the malnourished in India. Check out a blog post about the event here:
5yr program designed to transform the livelihoods of 136,000 resource poor farming communities through a “competitive” and “inclusive” dairy value chain
and additional 400,000 secondary beneficiaries
Phase-I - funded by the Bill & Melinda Gates Foundation,
Phase II major part ($25.5 m)
opportunity for other players to co-fund the balance for long term sustainably and ownership
Implemented by Heifer, TNS, ILRI, ICRAF and ABS
Inception of an Organic Food Company - Horizon 'Spot The Case' Final RoundMd Abrar Jahin
Horizon 'Spot The Case' Final Round
Team Name: Rolling Stone
Team Leader: Md. Abrar Jahin
Team Member: Anik Kumar Saha
Institution: Khulna University of Engineering and Technology, Khulna, Bangladesh
Department: Industrial Engineering and Management
Investment choices for healthy food systemsExternalEvents
http://www.fao.org/cfs/home/events/nutrition-events/en/
This event is part of a series of events to “develop common understanding of issues and lay the basis for informed CFS policy convergence work” on nutrition and food systems, called for by the strategy “CFS engagement in advancing nutrition”. In line with this strategy, this event aims to increase common understanding about how policies and investment opportunities can improve nutrition through healthier food systems. The theme was proposed by the CFS Open Ended Working Group on Nutrition, based on the UNSCN Discussion Paper on the topic and can help build learning in advance of CFS policy convergence on nutrition and food systems, anticipated after CFS 44. This event will highlight the opportunities and constraints that different food systems offer for interventions for good nutrition and human health. It will share examples of different food systems and investments, and learn about their implications for other sectors by discussing linkages, tensions and trade-offs
This is the presentation provided by Rachel Nugent, Vice President, Chronic Noncommunicable Diseases Global Initiative, Research Triangle Institute International and Author of the background paper for this event (UNSCN Discussion Paper on Investments for Healthy Food Systems)
"Engaging effectively with private sector in the food systems for healthy die...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 1.3: Leveraging market opportunities for promoting healthy diets"
FeedSeed - A PPP innovation platform approach to scaling up forage seed systems ILRI
Presented by Barry I. Shapiro, Alexandra Jorge and Jean Hanson at the Workshop on the Innovation System of Demand-Driven Agricultural Research – Bridging the Implementation Gap, Feldafing, Germany, 19-22 November 2013
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
Professional air quality monitoring systems provide immediate, on-site data for analysis, compliance, and decision-making.
Monitor common gases, weather parameters, particulates.
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
A brief information about the SCOP protein database used in bioinformatics.
The Structural Classification of Proteins (SCOP) database is a comprehensive and authoritative resource for the structural and evolutionary relationships of proteins. It provides a detailed and curated classification of protein structures, grouping them into families, superfamilies, and folds based on their structural and sequence similarities.
The increased availability of biomedical data, particularly in the public domain, offers the opportunity to better understand human health and to develop effective therapeutics for a wide range of unmet medical needs. However, data scientists remain stymied by the fact that data remain hard to find and to productively reuse because data and their metadata i) are wholly inaccessible, ii) are in non-standard or incompatible representations, iii) do not conform to community standards, and iv) have unclear or highly restricted terms and conditions that preclude legitimate reuse. These limitations require a rethink on data can be made machine and AI-ready - the key motivation behind the FAIR Guiding Principles. Concurrently, while recent efforts have explored the use of deep learning to fuse disparate data into predictive models for a wide range of biomedical applications, these models often fail even when the correct answer is already known, and fail to explain individual predictions in terms that data scientists can appreciate. These limitations suggest that new methods to produce practical artificial intelligence are still needed.
In this talk, I will discuss our work in (1) building an integrative knowledge infrastructure to prepare FAIR and "AI-ready" data and services along with (2) neurosymbolic AI methods to improve the quality of predictions and to generate plausible explanations. Attention is given to standards, platforms, and methods to wrangle knowledge into simple, but effective semantic and latent representations, and to make these available into standards-compliant and discoverable interfaces that can be used in model building, validation, and explanation. Our work, and those of others in the field, creates a baseline for building trustworthy and easy to deploy AI models in biomedicine.
Bio
Dr. Michel Dumontier is the Distinguished Professor of Data Science at Maastricht University, founder and executive director of the Institute of Data Science, and co-founder of the FAIR (Findable, Accessible, Interoperable and Reusable) data principles. His research explores socio-technological approaches for responsible discovery science, which includes collaborative multi-modal knowledge graphs, privacy-preserving distributed data mining, and AI methods for drug discovery and personalized medicine. His work is supported through the Dutch National Research Agenda, the Netherlands Organisation for Scientific Research, Horizon Europe, the European Open Science Cloud, the US National Institutes of Health, and a Marie-Curie Innovative Training Network. He is the editor-in-chief for the journal Data Science and is internationally recognized for his contributions in bioinformatics, biomedical informatics, and semantic technologies including ontologies and linked data.
Seminar of U.V. Spectroscopy by SAMIR PANDASAMIR PANDA
Spectroscopy is a branch of science dealing the study of interaction of electromagnetic radiation with matter.
Ultraviolet-visible spectroscopy refers to absorption spectroscopy or reflect spectroscopy in the UV-VIS spectral region.
Ultraviolet-visible spectroscopy is an analytical method that can measure the amount of light received by the analyte.
Nutraceutical market, scope and growth: Herbal drug technologyLokesh Patil
As consumer awareness of health and wellness rises, the nutraceutical market—which includes goods like functional meals, drinks, and dietary supplements that provide health advantages beyond basic nutrition—is growing significantly. As healthcare expenses rise, the population ages, and people want natural and preventative health solutions more and more, this industry is increasing quickly. Further driving market expansion are product formulation innovations and the use of cutting-edge technology for customized nutrition. With its worldwide reach, the nutraceutical industry is expected to keep growing and provide significant chances for research and investment in a number of categories, including vitamins, minerals, probiotics, and herbal supplements.
Multi-source connectivity as the driver of solar wind variability in the heli...Sérgio Sacani
The ambient solar wind that flls the heliosphere originates from multiple
sources in the solar corona and is highly structured. It is often described
as high-speed, relatively homogeneous, plasma streams from coronal
holes and slow-speed, highly variable, streams whose source regions are
under debate. A key goal of ESA/NASA’s Solar Orbiter mission is to identify
solar wind sources and understand what drives the complexity seen in the
heliosphere. By combining magnetic feld modelling and spectroscopic
techniques with high-resolution observations and measurements, we show
that the solar wind variability detected in situ by Solar Orbiter in March
2022 is driven by spatio-temporal changes in the magnetic connectivity to
multiple sources in the solar atmosphere. The magnetic feld footpoints
connected to the spacecraft moved from the boundaries of a coronal hole
to one active region (12961) and then across to another region (12957). This
is refected in the in situ measurements, which show the transition from fast
to highly Alfvénic then to slow solar wind that is disrupted by the arrival of
a coronal mass ejection. Our results describe solar wind variability at 0.5 au
but are applicable to near-Earth observatories.
1. 1
Marketplace for Nutritious Foods
Bonnie McClafferty, Director, Agriculture and Nutrition, GAIN
2. Four Core Initiatives
Large-scale food fortification
Interventions to increase access to adequately fortified staple foods and condiments through sustainable methods Project example:
•Developing Ghana’s salt banks for iodized salt production
Interventions to improve micro- nutrient deficiencies among young children and other vulnerable groups Project example:
•Distributing Sprinkles in Kenya to improve nutrition of infants
Interventions to improve the nutritional status of children under 2 and pregnant and lactating women (PLW) Project example:
•Supporting women’s groups to produce nutritious foods
Interventions to improve nutritional quality of agricultural products through market-based interventions along the agricultural value chain Project example:
•Strengthening links between agriculture and nutrition in Kenya
Nutritious Foods through Agriculture
Multinutrient supplements
Tex
Nutritious foods for mothers and children
Four Core Initiatives Defined to Fulfill Vision
3. 3
The malnutrition problem
•Malnutrition remains a serious problem despite decades of attention.
•Current efforts are largely therapeutic in nature rather than preventative and are not easily sustained nor do they address the root causes of malnutrition.
•While the quantity of food available remains an issue, the nutritional quality of food eaten is widely missing. The poor eat largely staples but diverse quality diets are essential
•To date, few interventions have demonstrated sustainable impact at scale. Markets must play a role. Even farmers are net purchasers of food
4. 4
Inputs into Food Production
Food Production
Food Storage and Home processing
Industrial Food Processing
Distribution Transport & Trade
Food Retailing, Marketing & Promotion
Food Preparation & Catering
Seeds, fertilizer, pesticide, irrigation, equipment, crop selection
Farming practices, harvest and post- harvest techniques
At or near the farm: home or warehouse storage & processing
Industrial: food storage & manufacturing
Bulk packaging and transport to market
Point of purchase
Point of consumption
Farmers , fertilizers, diverse horticultural seeds, biofortification
Storage and handling at the farm gate. Prevention of loss and food safety
Commodity storage to reduce degradation
Reduced milling & polishing time Cold chain & storage systems
Fortification
Reduced milling & polishing time
Nutrition-sensitive bulk packaging & transport (e.g. cold chain, storage systems)
Nutrition-sensitive retail packaging & branding
Promoting importance of good nutrition
Promoting importance of good nutrition. At home fortification
Private Enterprise Drives Agricultural Value Chains
5. Addressing Challenges in the Marketplace will Help Diversify Diets
By addressing
these challenges
With these solutions
Then we can
achieve
Improved dietary diversity and consump- tion of nutritious foods
and demonstrate
this impact
Limited access to affordable nutritionally diverse diets for BoP consumers Few markets for farmers and SMEs seeking to produce nutritious foods
•Invest in models that could go to scale delivering diversified nutritious diets by reducing constraints to produce, store, process, transport and market nutritious foods for urban and rural populations (e.g. Marketplace for Nutritious Foods).
•Stronger markets and increased availability of diverse nutritious foods
•Increased access to diverse diets
•Improved income for farmers producing nutritious foods.
6. 6
The Marketplace for Nutritious Foods
Innovation Accelerator
Community of Practice
Innovative Finance
7. 7
Community of Practice
Marketplace Community of Practice
Investors & Banks bring business development services & investment capital get investment & business opportunities
Research brings technical knowledge gets increased outreach, leveraged outputs
Government brings industry knowledge & network gets increased outreach
NGOs
bring industry knowledge, experience & network get increased outreach
Companies & Entrepreneurs
bring industry knowledge, participation get links to investment, technical & business planning support
8. 8
A Community of Practice of Local Enterprises
“The Community of Practice gives us the opportunity to learn more about how to improve and make our business grow. This initiative is very important for us because by participating in its convenings, we learn about new approaches to position our product. We are learning more about nutrition and its importance and how we can contribute to improve the nutrition of Mozambicans.” Octávio Muchanga, Managing Director, Xikhaba, Mozambique
As of September 2014
Country
Membership
Convenings
Mozambique
70
12
Kenya
90
6
Tanzania
58
4
•Training and seminars
•Dialog with Policy
•Networking
•Communication Platforms for Engagement
•Business Mentoring
•Investor Interface
9. 9
Enterprises apply to the Innovation Accelerator, which provides advanced services to scale their innovative businesses for nutrition impact
Innovation Accelerator: Stimulating and surfacing local innovation
Enterprises from the Community of Practice, apply to the Innovation Accelerator
Decision/action points
Technical Advisory Committee at the Secretariat reviews applications; prepares an assessment report & ranking to award business planning.
External investors assess enterprises and make investments via Loans, Equity, Guarantees etc.
Investment Committee at Geneva reviews the awarded business plans to provide de-risking grant (financial + technical assistance).
Concept review
Business planning
Investment and leverage
Technical Advisory Committee assessment:
• Nutrition contribution
• Business viability
• Agricultural product feasibility
• Legal & ethical compliance
Specialized technical support to selected high impact Ag-Nut enterprises in business planning, capacity building, policy support.
De-risking grant and external investor interface.
Business and nutrition delivery scale up via investments
2 cycles per year
10. 10
The Marketplace for Nutritious Foods
Conduct landscape review of: national nutritional needs, actors along value chain, investors, and policy environment
Establish a community of practice of locally owned business that will lead the development of nutritious foods markets
Support and screen locally developed nutritious food business concepts along the agricultural value chain
Provide technical assistance and small grants and links to investors for nutritious food innovations
Improve access and availability of nutritious foods to malnourished populations
11. 11
Catalyzing Investment for Local Nutritious Food Enterprises
Support incubated and investment-ready businesses in accessing capital through:
•Links to local banks, angel investors, venture capital funds, and other business partnerships and investors
•Existing GAIN partnerships and potential new investment funds, such as:
•Root Capital
•IFC
•GAIN Food and Nutrition Security Fund
•GAIN-created funds under development:
•Nutrition Credit Facility
•Food and Nutrition Security Fund
12. 12
GAIN – IFC Nutrition Trust Fund
LGT Venture Philanthropy
Description
•Grants to incentivize private sector companies to tap market opportunities for nutritious foods for low-income consumers; IFC provides investment capital
•Grants, debt and equity to businesses that are meeting a broad range of nutrition needs
Root Capital Innovation Fund
•General Mills and Rockefeller Foundation are partners in a wide variety of nutrition initiatives through loans to organizations in Africa and Latin America
Investment size (USD)
2 million +
250,000 – 2 million
50,000
– 500,000
Other investment institutions (if needed)
•Provide capital to companies/projects where current partners are not present or do not have appetite (e.g., IADB – Ancalmo in El Salvador; Bio – PKL in Cote d’Ivoire; Fanisi, Pearl Capital, Soros)
500,000
– 5,000,000
Food and Nutrition Security Fund
•Debt and equity to support GAIN-led projects throughout global network
500,000 – 5,000,000
Nutrition Credit Facility
•Short-term debt to private companies looking to invest in nutritional quality of operations
10,000 – 500,000
In development
Investment Vehicles and Partners
13. 13
Investment vehicles and potential partners by country
Debt
•AgDevCo
•Bamboo Finance
Mozambique
•Banco Terra
•GAPI
•OikoCredit
•BOM
•Standard Bank
Kenya
Tanzania
Equity
Debt/ Equity
•FNSF
•FNSF
•LGT VP
•Acumen Fund
•Grassroots Business Fund
•FNSF
•Grassroots Business Fund
•AgDevCo
•Bamboo Finance
•Root Capital
•Equity Bank
•EcoBank
•NMB
•National Bank of Commerce
•Root Capital
•Equity Bank
•EcoBank
•K-Rep Bank
•Opportunity Bank
•Kenya Commercial Bank
•OikoCredit
•Bamboo Finance
•Jacana Partners
14. 14
Call for nutrition- enhancing innovations
Proposals evaluated
Business planning support
Grants and technical assistance
Investments in a more nutritious agricultural value chain
80 proposals submitted
A Working Marketplace: Mozambique
13 innovative concepts received business planning support
MIC selected 5 enterprises to receive grants and technical assistance
15. 15
Marketplace Small Grants – Mozambique Funded
Enterprise
Product
Need
Value
AgroPecuaria de Manica LDA (APM)
Soya and maize based high energy protein supplement with added flavorings and vitamins, Manna Meal
TA on product formulation and marketing and sales
54K
Vegman
Vegetable production and marketing company. Wholesale and retail of diverse vegetables in Chimoio, Beira and Tete.
Cold storage
110k
Vunduzi Investmentos Lda (Vunduzi)
Catfish Farm
TA marketing and then capital for fish pond development will be considered.
50K
Empresa de Comercialização Agricola (ECA)
Commercial processor of groundnuts. Will produce peanut butter, ground peanuts, LNS and peanut sprinkles.
TA market research, product formulation, Aflatoxin mitigation techniques
150K
16. 16
Call for nutrition- enhancing innovations
Proposals evaluated
Business planning support
Grants and technical assistance
Investments in a more nutritious agricultural value chain
105 proposals submitted
A Working Marketplace: Tanzania
15 proposals selected for site visits and interviews; 9 submitted to TAC
5 concepts received business planning support
1 company receiving grant and technical assistance; 3 others will receive technical assistance
17. 17
Tanzania– Concepts for TAC
Enterprise
Product
Need
Value
Mkuza Chicks
Poultry processing, eggs, day old chicks. Innovation: Micro retail outlets in low-income settlements. Offering affordably packaged products.
Business planning TA and distribution, marketing and sales, possible capital.
$100k
Power Foods
Commercial processor of blended flours and complimentary foods. Focus on complimentary foods.
TA for market research, code compliant marketing and distribution to BoP
Morogoro Centre for Food Processing Training and Consultancy Services (MCFPTCS)
Extruded amaranth and orange-fleshed sweet potatoes based dry vegetable soup/comp/sup food.
Some capital equipment, nutrition TA on formulation, code compliant marketing and distribution to BoP
NatureRipe
Mango and Cashew based fortified supplementary food.
Nutrition TA on formulation, TA for marketing to BoP
18. 18
Tanzania– Concepts for TAC
Enterprise
Product
Need
Value
OFA Organic Food Associates
Commercial processor of blended flours and complimentary foods. Focus on complimentary foods.
TA for market research, business planning, aflotoxin mitigation and fortification
Shambani Milk
fruit based yogurt and skimmed fresh milk packed in various sizes to suit individual and household package.
Business planning TA, yogurt production TA, branding/packaging TA, some equipment.
Vonkavy Agro
Increasing modern egg production, launch new line of farmed tilapia
Capital for expansion of egg production and tilapia. Aquaculture TA.
19. 19
Call for nutrition- enhancing innovations
Proposals evaluated
Business planning support
Grants and technical assistance
Investments in a more nutritious agricultural value chain
257 proposals submitted
A Working Marketplace: Kenya
20 proposals selected for site visits and interviews; 20 submitted to TAC
6 companies selected for business planning support
MIC selected 3 business plans for grants and technical assistance
20. 20
Marketplace Grants – Kenya Examples
Enterprise
Product
Need
Estimated value
Annico Enterprises
Amaranth-based products
Equipment and TA in out grower management
221K
ThinQubator Aquaculture Consultants
Nile Tilapia and catfish fingerlings
Increase breeder stock and out grower ponds and TA for financial management, marketing, and other business needs
100k
Maziwa King
Pasturized milk from dispensing machines. Coin operated
Cold chain management and additional machines and TA for financial management, marketing, and other business needs
150k
Chicken Choice
Chicken parts at low prices
Refrigeration truck, coop feeders and drinking machines and TA for financial management, marketing, and other business needs
100K
21. 21
A Working Marketplace: Kenya
Chicken Choice
•Sells chicken and offal in small, affordable quantities
•Makes chicken products more accessible to a large segment of consumers
•Operates 10 retail outlets and 2 farms
•Most urgent need: refrigerated truck to supply its outlets
•With Marketplace support, projected to sell chicken products to 775,000 people by 2016
22. 22
A Working Marketplace: Kenya
With Marketplace support, projected to sell 3,206,250 liters of safe milk to 1,359,450 people through 2016.
23. 23
Marketplace for Nutritious Foods Logic Model
Increased consumption of nutritious foods
Increased availability of nutritious foods
Increased affordability of nutritious foods
Increased consumer demand for micronutrient- rich foods
Improved nutritional status
Increased purchase of more nutritious foods
Improved capacity of businesses to produce, store, process, transport and market nutritious foods
Activities/Outputs
Outcomes
Impacts
Improved income for business stakeholders (workers and farmers) participating in value chains
Community of Practice – events, newsletter, virtual connections
Innovation Accelerator – business planning, financial grants, technical assistance
Increased marketing of nutritious products
Reduced costs of nutritious foods
Increased production of more nutritious foods
Increased nutritional quality of foods
Awardees equipped with viable business plan
Increased financial investment in businesses producing nutritious foods
Networks for businesses, investors and institutions associated with nutrition-sensitive agricultural value chains
Awardees equipped with technical assistance
24. 24
Performance measurement
Key indicators for measuring progress:
Business performance among businesses supported by Marketplace:
•Growth revenue: the amount of monetary value generated from normal business activities
•Amount of external funds invested in business supported by Marketplace: External private funds include investments by the business itself for its own operations
•Number of Micro, Small or Medium size producers/suppliers with less than 100 employees that Accelerator Awardees source production inputs
Production/sales of nutritious foods:
•Estimated number of individuals consuming nutritious foods produced/sold by businesses supported by Marketplace
•Cost per 100 grams of food product
25. 25
Measuring Success in Nutrition: Case study approach
Key indicators for measuring nutrition outcomes:
Populations living in the geographic boundaries of the market area of a food product supported by Marketplace:
•Intake of the food product by women of reproductive age, girls, and children (contribution to nutrient adequacy of the diet)
•Women of reproductive age dietary diversity
•Children 6-23 months with minimum dietary diversity
Populations living in households supplying food inputs (e.g. farming households) or labor to the businesses supported by Marketplace:
•Women of reproductive age dietary diversity
•Children 6-23 months with minimum dietary diversity
•Household dietary diversity (HDDS)
•Household hunger as measured by the Household Hunger Scale (HHS)