This document discusses creating an alternative for consumers to purchase beef directly from local hobby farmers in a responsible way. It begins by outlining the problems and lack of awareness consumers face when deciding what meat to buy. Research included a survey of consumers and industry members. The document then examines how consumers currently make decisions and identifies four consumer typologies. It argues that beef should be the initial focus. The concept aims to connect consumers directly to farmers through a platform called BEEFRIEND that allows group purchasing for reduced prices and support of smaller farms. Early concepts and wireframes are presented, as well as a validation process including a farm visit. Service model options and a blueprint are proposed.
This document summarizes a platform that allows consumers to purchase meat directly from local farmers. It allows users to select the size of their purchasing group, choose which cuts of meat they want, and pick up or delivery options. The summary provides billing and shipping information, an order summary, and highlights environmental and health benefits of the platform.
BEEFriend is a cooperative that allows individuals to purchase beef directly from local farmers in bulk to receive higher quality meat at a reduced cost. Members place orders for various cuts of beef and the cooperative groups orders together to purchase entire cows. This supports sustainable agriculture by reducing demand on commercial farms while providing access to pasture-raised meat with fewer antibiotics. The cooperative has over 70 members and sources from 12 family farms, selling over 45 cows to date.
This document discusses a platform that allows consumers to purchase meat directly from local farmers in bulk, supporting humane and sustainable farming practices. It explains how this arrangement benefits both consumers through reduced costs and higher quality meat, and farmers by facilitating larger group purchases. Customers can use the platform to place meat orders and learn about the farmers' practices for raising and processing animals.
This document provides details about the operations of a local meat packing house and slaughterhouse. It describes the facility's analog ordering system with no internet or delivery. It then gives a graphic overview of the slaughter and processing steps, including keeping cows in pens, using a gun to paralyze them, hanging them upside down to bleed out, skinning and disposing of unused parts. Hides are preserved on site until being shipped to Japan.
This document summarizes interviews and surveys conducted at grocery stores to understand consumer considerations when purchasing meat. It finds that cost and what ingredients are needed for recipes are primary factors. Production techniques like organic and hormone-free are also valued. The document then discusses how to make more socially responsible meat choices and proposes interventions like informational cards, vouchers, and meal planning cards to encourage sustainable options.
This document summarizes a platform that allows consumers to purchase meat directly from local farmers. It allows users to select the size of their purchasing group, choose which cuts of meat they want, and whether they want to pick up their order directly from the slaughterhouse or have it delivered to a local depot. The summary provides billing and shipping information, an order summary, and discusses reducing one's carbon footprint by purchasing meat through this platform and limiting meat consumption.
The document discusses the benefits of buying natural, local beef for your family. Natural beef is defined as having no added hormones or antibiotics, unlike beef that has added hormones given to increase weight rapidly or antibiotics used when animals become ill. Benefits of natural beef include eating in a natural way without additives and delicious taste. Benefits of buying local include supporting the local economy, knowing where your food comes from, and eating healthy, nutritious food. The document recommends buying local, natural beef at farmers markets, through the county extension, or by visiting a neighboring farm.
This document summarizes a platform that allows consumers to purchase meat directly from local farmers. It allows users to select the size of their purchasing group, choose which cuts of meat they want, and pick up or delivery options. The summary provides billing and shipping information, an order summary, and highlights environmental and health benefits of the platform.
BEEFriend is a cooperative that allows individuals to purchase beef directly from local farmers in bulk to receive higher quality meat at a reduced cost. Members place orders for various cuts of beef and the cooperative groups orders together to purchase entire cows. This supports sustainable agriculture by reducing demand on commercial farms while providing access to pasture-raised meat with fewer antibiotics. The cooperative has over 70 members and sources from 12 family farms, selling over 45 cows to date.
This document discusses a platform that allows consumers to purchase meat directly from local farmers in bulk, supporting humane and sustainable farming practices. It explains how this arrangement benefits both consumers through reduced costs and higher quality meat, and farmers by facilitating larger group purchases. Customers can use the platform to place meat orders and learn about the farmers' practices for raising and processing animals.
This document provides details about the operations of a local meat packing house and slaughterhouse. It describes the facility's analog ordering system with no internet or delivery. It then gives a graphic overview of the slaughter and processing steps, including keeping cows in pens, using a gun to paralyze them, hanging them upside down to bleed out, skinning and disposing of unused parts. Hides are preserved on site until being shipped to Japan.
This document summarizes interviews and surveys conducted at grocery stores to understand consumer considerations when purchasing meat. It finds that cost and what ingredients are needed for recipes are primary factors. Production techniques like organic and hormone-free are also valued. The document then discusses how to make more socially responsible meat choices and proposes interventions like informational cards, vouchers, and meal planning cards to encourage sustainable options.
This document summarizes a platform that allows consumers to purchase meat directly from local farmers. It allows users to select the size of their purchasing group, choose which cuts of meat they want, and whether they want to pick up their order directly from the slaughterhouse or have it delivered to a local depot. The summary provides billing and shipping information, an order summary, and discusses reducing one's carbon footprint by purchasing meat through this platform and limiting meat consumption.
The document discusses the benefits of buying natural, local beef for your family. Natural beef is defined as having no added hormones or antibiotics, unlike beef that has added hormones given to increase weight rapidly or antibiotics used when animals become ill. Benefits of natural beef include eating in a natural way without additives and delicious taste. Benefits of buying local include supporting the local economy, knowing where your food comes from, and eating healthy, nutritious food. The document recommends buying local, natural beef at farmers markets, through the county extension, or by visiting a neighboring farm.
The document discusses the important role of farmers and the beef industry in Australia. It notes that farmers are the first step in supplying communities with food and materials. Farmers must fulfill many roles like scientist and land caretaker. The beef industry is also working towards more sustainable and innovative practices to keep farming viable long-term while protecting the environment. Local butchers also play an important role by sourcing beef from suppliers and providing meat to the community.
Over The Moon Ventures, Inc Brief OverviewWallaceHite
Over the Moon Ventures is seeking capital to launch a new beef product called Better Beef. Better Beef uses a proprietary pelletized feed and farming process that results in cattle with 15% better feed efficiency, higher weight gains, and more tender meat compared to conventionally raised cattle. The company aims to sell Better Beef to major restaurant chains, projecting over $700 million in potential annual beef sales.
"Animals on the landscape - sustainable meat on the plate" presented by Abra Brynne during "Role of Livestock in the Agricultural Ecosystem" session at Bring Food Home 2015.
Buying local and organic food makes sense for both health and environmental reasons. Producing processed foods requires significant fossil fuel usage to transport and manufacture, estimated at 10 calories of fossil fuel for every 1 calorie of processed food. In contrast, local foods have lower transportation costs and emissions. Choosing local organic options also supports the local economy and farmers. While organic options from large corporations can be a start, it is best to buy from local producers to fully support the community.
The document provides an overview of sustainable goat production, covering feeding, health, and pasture management. Goats are ruminants that thrive on pasture, utilizing brush and vegetation inaccessible to cattle. Integrating goats into grazing systems improves land quality and income. Proper fencing and rotational grazing are necessary to prevent overgrazing and allow forage regrowth. Management intensive grazing maximizes forage quality and grazing capacity.
This document provides a business plan and market analysis for Stormy Creek Grass Fed Beef, a proposed startup business that would produce and sell high-quality, grass-fed beef. The plan recommends taking a phased approach, starting with direct-to-consumer sales and partnerships with local businesses. It analyzes competitors and the grass-fed beef market, and identifies target customers. Strategic partnerships and marketing through organizations like the Minnesota Grown program are suggested to build the brand and reach new customers.
Whole hog sustainability chefs collaborativeMichael Scott
This document summarizes information about heritage pig breeds and discusses options for chefs seeking more sustainable sources of pork. It discusses how chefs can ask suppliers questions about how the pigs were raised to determine if they were raised sustainably. Specifically, it suggests asking about the type of farm the pigs were raised on, their diet, use of antibiotics, and waste handling practices. It then profiles some heritage pig breeds like Tamworth, Ossabaw, and Large Black. It discusses challenges small farms face in processing and distributing pork and suggests aggregation models as a solution. It also discusses chefs who buy whole pigs and use all parts to turn a profit through various cuts and charcuterie items. In the end, it asserts that
This document is a letter from Jack Gray of Winter Green Farm informing customers about their upcoming fall beef season. It provides details on ordering organic grass-fed beef, including cut options and prices. Recent rains have benefited the grass and cattle weights are up, indicating the fall season is approaching. Customers are encouraged to place orders early to receive their preferred dates and cuts. The farm raises cattle humanely and sells portions to customers to fill their freezers.
This document summarizes the key findings from focus groups discussing grass-fed foods. Some key findings include: consumers care most about healthy, high quality food for their families; they see benefits of pasture-raised products but have concerns about taste and cost; and messaging should focus on direct benefits like being healthier, tastier, and better for animals/environment. The implications are to promote these benefits using simple language, address concerns like taste and cost, emphasize food safety, and consider certification to build trust. Convenience in accessing products is also important to address.
Livestock farming in developing countries: An essential resourceILRI
This document discusses livestock farming in developing countries. It notes that over 600 million of the world's poor depend on livestock, with about 95% living in extreme poverty. Livestock provide essential resources like protein, micronutrients, and income. Demand for livestock is increasing in developing countries, with the poor willing to pay more for quality and safety attributes. Knowledge generation and use can help derive more value from livestock, through market-driven innovation, improved productivity, and better human health and nutrition outcomes. Knowledge is seen as key to helping the poor achieve better lives through livestock.
The document discusses the differences between plant-based and vegan diets and products. A plant-based diet focuses on fruits, vegetables, grains and legumes, while veganism excludes all animal products including meat, eggs and dairy. Some plant-based meat alternatives use animal-derived ingredients like calves' blood which are not vegan. True vegan products avoid animal cruelty and do not contain animal products or by-products. As more plant-based options emerge, it is important for consumers to understand how the products are made and whether they align with a vegan philosophy.
This document discusses organizing a meat share group to purchase whole animals from local, sustainable farms. Some key points:
- Meatshares allow people to access high-quality, pasture-raised meat at a lower cost by buying in bulk directly from farmers.
- Finding other people to share a whole animal with and splitting the meat is more affordable than buying retail cuts. Chest freezers allow storing large quantities.
- Popular animals to share include goats, lambs, pigs, and occasionally cattle. Farms are found through websites, meetup groups, or word of mouth.
- Organizing includes researching farms, coordinating payments, dividing the meat, and distributing shares. Good planning makes the process
This document discusses animal welfare in farming and promotes more humane treatment of farm animals. It contains the following summaries:
1) There is a growing movement to reform farm animal welfare practices driven by increased consumer demand for more humane and transparent farming standards. Major companies are committing to higher welfare practices like cage-free eggs in response to this demand.
2) Experts discuss how improved transparency from companies and clearer labeling of animal product can help consumers make more informed choices to support humane farming practices. Certifications like Animal Welfare Approved provide assurances that animals were treated according to clear welfare standards.
3) Renowned expert Temple Grandin's work designing facilities to reduce farm animal stress and fear has greatly
Presentation to Long Beach, CA Sustainable City Commission December 1, 2010Long Beach Grows
The document discusses allowing backyard urban agriculture in Long Beach by permitting chickens and goats. It provides reasons why residents may want chickens or goats, such as for fresh eggs and milk. It notes that other cities like San Francisco and Seattle allow small livestock and that Long Beach's laws are more restrictive. The document argues that concerns about noise, smell, messiness are unfounded and that chickens and goats can provide educational and economic benefits if permitted in the city.
The document discusses meat departments in cooperative grocery stores. It notes that while vegetarianism makes up a small percentage of the population, meat remains an important part of most people's diets. As such, cooperative grocers should recognize the importance of running successful meat departments to attract customers. The document outlines the benefits and considerations of two approaches for meat departments: retail-ready programs that involve pre-packaged meats requiring less labor, and primal-boxed programs that allow for more cut flexibility but require greater investment and labor. It emphasizes that meat departments can be profitable and help set co-ops apart from competitors when properly supported.
This document compares the anatomy and nutrition of carnivores, herbivores, and humans. It finds that humans are anatomically more similar to herbivores, with traits like flat teeth for grinding plants, long intestines for digesting cellulose, and alkaline saliva. However, the standard Western diet relies heavily on meat consumption. A vegetarian diet can provide complete nutrition and has various health and environmental benefits over a meat-centric diet. The meat industry also involves massive cruelty and waste of resources.
This document provides information about Rustler Ridge organic grass-fed ground beef. It discusses the benefits of organic grass-fed beef over conventional corn-fed beef. It also details how the cattle are raised according to organic standards, without antibiotics, hormones, or animal byproducts in their feed. The document emphasizes that Rustler Ridge uses the entire carcass for ground beef rather than just trimmings and low-quality cuts. It provides details on the Angus cattle breed used and the specific sub-primal cuts processed into the ground beef.
Organic Rascals is launching a new organic pet food business. They will offer customized pet meals delivered fresh to customers' homes. Their target customers see their pets as family members and care deeply about their nutrition. Organic Rascals sees opportunities in the growing natural and organic pet food market. They will test their concept in New York City initially through online sales and partnerships with pet-focused retailers.
The Restaurant Associates at Harvard Business School wants to develop environmental best practices for its dining locations. It will be working with sustainability consultants over the next two months to review current practices and identify ways to reduce its carbon footprint, such as assessing the sustainability of its supply chain and implementing best practices for addressing environmental impacts. Some initiatives being highlighted include using local and organic ingredients, fair trade certified coffee, seafood approved by the Monterey Bay Aquarium, and compostable disposables.
This report analyzes the economics of the U.S. grassfed beef sector. It presents the reasons people choose to
eat grassfed beef and explores the market dynamics that shape production and consumption and the supply chain in between. It assesses whether grassfed beef is destined to remain a niche product for affluent consumers, or whether it can become a mainstream food.
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
The document discusses the important role of farmers and the beef industry in Australia. It notes that farmers are the first step in supplying communities with food and materials. Farmers must fulfill many roles like scientist and land caretaker. The beef industry is also working towards more sustainable and innovative practices to keep farming viable long-term while protecting the environment. Local butchers also play an important role by sourcing beef from suppliers and providing meat to the community.
Over The Moon Ventures, Inc Brief OverviewWallaceHite
Over the Moon Ventures is seeking capital to launch a new beef product called Better Beef. Better Beef uses a proprietary pelletized feed and farming process that results in cattle with 15% better feed efficiency, higher weight gains, and more tender meat compared to conventionally raised cattle. The company aims to sell Better Beef to major restaurant chains, projecting over $700 million in potential annual beef sales.
"Animals on the landscape - sustainable meat on the plate" presented by Abra Brynne during "Role of Livestock in the Agricultural Ecosystem" session at Bring Food Home 2015.
Buying local and organic food makes sense for both health and environmental reasons. Producing processed foods requires significant fossil fuel usage to transport and manufacture, estimated at 10 calories of fossil fuel for every 1 calorie of processed food. In contrast, local foods have lower transportation costs and emissions. Choosing local organic options also supports the local economy and farmers. While organic options from large corporations can be a start, it is best to buy from local producers to fully support the community.
The document provides an overview of sustainable goat production, covering feeding, health, and pasture management. Goats are ruminants that thrive on pasture, utilizing brush and vegetation inaccessible to cattle. Integrating goats into grazing systems improves land quality and income. Proper fencing and rotational grazing are necessary to prevent overgrazing and allow forage regrowth. Management intensive grazing maximizes forage quality and grazing capacity.
This document provides a business plan and market analysis for Stormy Creek Grass Fed Beef, a proposed startup business that would produce and sell high-quality, grass-fed beef. The plan recommends taking a phased approach, starting with direct-to-consumer sales and partnerships with local businesses. It analyzes competitors and the grass-fed beef market, and identifies target customers. Strategic partnerships and marketing through organizations like the Minnesota Grown program are suggested to build the brand and reach new customers.
Whole hog sustainability chefs collaborativeMichael Scott
This document summarizes information about heritage pig breeds and discusses options for chefs seeking more sustainable sources of pork. It discusses how chefs can ask suppliers questions about how the pigs were raised to determine if they were raised sustainably. Specifically, it suggests asking about the type of farm the pigs were raised on, their diet, use of antibiotics, and waste handling practices. It then profiles some heritage pig breeds like Tamworth, Ossabaw, and Large Black. It discusses challenges small farms face in processing and distributing pork and suggests aggregation models as a solution. It also discusses chefs who buy whole pigs and use all parts to turn a profit through various cuts and charcuterie items. In the end, it asserts that
This document is a letter from Jack Gray of Winter Green Farm informing customers about their upcoming fall beef season. It provides details on ordering organic grass-fed beef, including cut options and prices. Recent rains have benefited the grass and cattle weights are up, indicating the fall season is approaching. Customers are encouraged to place orders early to receive their preferred dates and cuts. The farm raises cattle humanely and sells portions to customers to fill their freezers.
This document summarizes the key findings from focus groups discussing grass-fed foods. Some key findings include: consumers care most about healthy, high quality food for their families; they see benefits of pasture-raised products but have concerns about taste and cost; and messaging should focus on direct benefits like being healthier, tastier, and better for animals/environment. The implications are to promote these benefits using simple language, address concerns like taste and cost, emphasize food safety, and consider certification to build trust. Convenience in accessing products is also important to address.
Livestock farming in developing countries: An essential resourceILRI
This document discusses livestock farming in developing countries. It notes that over 600 million of the world's poor depend on livestock, with about 95% living in extreme poverty. Livestock provide essential resources like protein, micronutrients, and income. Demand for livestock is increasing in developing countries, with the poor willing to pay more for quality and safety attributes. Knowledge generation and use can help derive more value from livestock, through market-driven innovation, improved productivity, and better human health and nutrition outcomes. Knowledge is seen as key to helping the poor achieve better lives through livestock.
The document discusses the differences between plant-based and vegan diets and products. A plant-based diet focuses on fruits, vegetables, grains and legumes, while veganism excludes all animal products including meat, eggs and dairy. Some plant-based meat alternatives use animal-derived ingredients like calves' blood which are not vegan. True vegan products avoid animal cruelty and do not contain animal products or by-products. As more plant-based options emerge, it is important for consumers to understand how the products are made and whether they align with a vegan philosophy.
This document discusses organizing a meat share group to purchase whole animals from local, sustainable farms. Some key points:
- Meatshares allow people to access high-quality, pasture-raised meat at a lower cost by buying in bulk directly from farmers.
- Finding other people to share a whole animal with and splitting the meat is more affordable than buying retail cuts. Chest freezers allow storing large quantities.
- Popular animals to share include goats, lambs, pigs, and occasionally cattle. Farms are found through websites, meetup groups, or word of mouth.
- Organizing includes researching farms, coordinating payments, dividing the meat, and distributing shares. Good planning makes the process
This document discusses animal welfare in farming and promotes more humane treatment of farm animals. It contains the following summaries:
1) There is a growing movement to reform farm animal welfare practices driven by increased consumer demand for more humane and transparent farming standards. Major companies are committing to higher welfare practices like cage-free eggs in response to this demand.
2) Experts discuss how improved transparency from companies and clearer labeling of animal product can help consumers make more informed choices to support humane farming practices. Certifications like Animal Welfare Approved provide assurances that animals were treated according to clear welfare standards.
3) Renowned expert Temple Grandin's work designing facilities to reduce farm animal stress and fear has greatly
Presentation to Long Beach, CA Sustainable City Commission December 1, 2010Long Beach Grows
The document discusses allowing backyard urban agriculture in Long Beach by permitting chickens and goats. It provides reasons why residents may want chickens or goats, such as for fresh eggs and milk. It notes that other cities like San Francisco and Seattle allow small livestock and that Long Beach's laws are more restrictive. The document argues that concerns about noise, smell, messiness are unfounded and that chickens and goats can provide educational and economic benefits if permitted in the city.
The document discusses meat departments in cooperative grocery stores. It notes that while vegetarianism makes up a small percentage of the population, meat remains an important part of most people's diets. As such, cooperative grocers should recognize the importance of running successful meat departments to attract customers. The document outlines the benefits and considerations of two approaches for meat departments: retail-ready programs that involve pre-packaged meats requiring less labor, and primal-boxed programs that allow for more cut flexibility but require greater investment and labor. It emphasizes that meat departments can be profitable and help set co-ops apart from competitors when properly supported.
This document compares the anatomy and nutrition of carnivores, herbivores, and humans. It finds that humans are anatomically more similar to herbivores, with traits like flat teeth for grinding plants, long intestines for digesting cellulose, and alkaline saliva. However, the standard Western diet relies heavily on meat consumption. A vegetarian diet can provide complete nutrition and has various health and environmental benefits over a meat-centric diet. The meat industry also involves massive cruelty and waste of resources.
This document provides information about Rustler Ridge organic grass-fed ground beef. It discusses the benefits of organic grass-fed beef over conventional corn-fed beef. It also details how the cattle are raised according to organic standards, without antibiotics, hormones, or animal byproducts in their feed. The document emphasizes that Rustler Ridge uses the entire carcass for ground beef rather than just trimmings and low-quality cuts. It provides details on the Angus cattle breed used and the specific sub-primal cuts processed into the ground beef.
Organic Rascals is launching a new organic pet food business. They will offer customized pet meals delivered fresh to customers' homes. Their target customers see their pets as family members and care deeply about their nutrition. Organic Rascals sees opportunities in the growing natural and organic pet food market. They will test their concept in New York City initially through online sales and partnerships with pet-focused retailers.
The Restaurant Associates at Harvard Business School wants to develop environmental best practices for its dining locations. It will be working with sustainability consultants over the next two months to review current practices and identify ways to reduce its carbon footprint, such as assessing the sustainability of its supply chain and implementing best practices for addressing environmental impacts. Some initiatives being highlighted include using local and organic ingredients, fair trade certified coffee, seafood approved by the Monterey Bay Aquarium, and compostable disposables.
This report analyzes the economics of the U.S. grassfed beef sector. It presents the reasons people choose to
eat grassfed beef and explores the market dynamics that shape production and consumption and the supply chain in between. It assesses whether grassfed beef is destined to remain a niche product for affluent consumers, or whether it can become a mainstream food.
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
Reimagining Your Library Space: How to Increase the Vibes in Your Library No ...Diana Rendina
Librarians are leading the way in creating future-ready citizens – now we need to update our spaces to match. In this session, attendees will get inspiration for transforming their library spaces. You’ll learn how to survey students and patrons, create a focus group, and use design thinking to brainstorm ideas for your space. We’ll discuss budget friendly ways to change your space as well as how to find funding. No matter where you’re at, you’ll find ideas for reimagining your space in this session.
Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
2. H U N T S TA T E M E N T
How do we decide what
meat to buy at the grocery?
3. THE PROBLEM
many different terms and labels
local, sustainably raised meat is expensive
conflicting information released in the media about what
we should look for, for example: corn fed vs. grass fed
difficult to find and access responsibly-raised meat
overall lack of awareness
general impression that eating meat is an isolated issue
5. H O W W E C U R R E N T LY D E C I D E
cost organic
local farm raised
grade/quality
fat content
other
cage free kosher
wild caught
grass fed
sell by date
brand
air chilled
hormone free
6. C O N S U M E R S & B E H AV I O R S
CONSUMER T YPOLOGY
UNCONCERNED CONSCIOUS CONSCIENTIOUS ACTIVIST
considers only price and ambient understanding considers source, restricts food choices
recipe need of hormone free, cage treatment of animals, due to animal rights, the
free, organic; seeks processing methods; environment, religion, or
these terms when follows personal stand- the support of major
making purchase ards for each purchase corporations
target consumers
future
eats meat
increase quality >
decrease quantity >
vegetarian
7. M E AT
fish ≠ beef ≠ poultry ≠ pork
focus on beef going forward
9. GROWING BEEF
Hobby farmers may keep 8–10 cattle, and 1 bull of their own. They will sell
their calves to a local big buyer. A local big buyer may have 300–400 of their
own cows, with as many as 200 calves each season. Big buyers/CAFOs will
sometimes call a local big buyer for a “shipment” of calves. Local big buy-
ers will buy calves from as many hobby farmers as possible in the region,
which they turn around and sell to the big buyers. The big buyers complete
the growing process and beef ends up in our supermarkets.
*Concentrated Animal Feeding Operations
HOBBY LOCAL BIG BUYERS
FARMERS BIG BUYERS CAFOs *
10. C R E A T I N G A N A LT E R A T I V E
In order for an alternative to exist for conscious and conscientious con-
sumers to move toward activist consumers, they must have the opportunity
to engage directly with hobby farmers.
BEEFRIEND offers consumers an opportunity to buy beef directly from a lo-
cal hobby farmer in small groups. Consumers use their collective purchas-
ing power to decrease the demand on mass-produced beef, supporting
smaller operations and socially responsible meat consumption.
CONSUMER FARMER
11. E A R LY C O N C E P T
ABOUT FARM E RS FOO D FO R TH OUG HT O RD E R ABOUT FARM E RS FOO D FO R TH OUG HT O RD E R
How does this work? How does this work?
Welcome! This is a purchasing platform aimed at supporting the responsible and
How much meat? What parts?
healthy consumtion of animals. This protal allows you to leverage the power of
groups to purchase your meat directly from local farmers. By using B E E F R I EN D,
Pick up or deliver? How much meat? What cuts? Pick up or deliver?
you support farmers in your local region that care for each cow they raise. The
Select how large you want benefits are simple: Everyone receives a variety Learn more about your Select how large you want Everyone receives a variety Learn more about your
your purchasing group. reduced carbon footprint
of cuts, but there are a few beef by picking up directly your purchasing group. of cuts, but there are a few beef by picking up directly
animals raised and processed naturally and humanely
More people, less meat. simple selections to make.
decreased cost of higher quality meat by buying in bulk from the slaughterhouse. More people, less meat. simple selections to make. from the meat packing
You may also choose to house. You may also
have your meat delivered choose to have your meat
to a local depot for pickup. delivered to a local depot
for pickup.
START MY ORDER START MY ORDER
ABOUT FARM E RS FOO D FO R TH OUG HT O RD E R ABOUT FARM E RS FOO D FO R TH OUG HT O RD E R
How much meat? What cuts?
Based on a 600 lb steer
14. SERVICE MODEL OP T IONS
OPTION ONE:
BEEFriend orders are sent to a middleman who then calls the farmers to
fulfill the orders; the middleman establishes the relationships with the par-
ticipating farmers.
15. SERVICE MODEL OP T IONS
OPTION TWO:
BEEFriend orders are sent directly to a label printer which prints each or-
der on an individual label. The farmer takes these labels and uses them to
fulfill each order, package and ship each order in their own shipping boxes.
17. CONCEP T V2 WIREFRAMES
A B O UT FA RM E RS FO O D FO R TH O U G HT O RD E R ABOUT FARM E RS FOO D FO R TH OUG HT O RD E R
76 PL AC E MY ORDER
Welcome! This is a purchasing platform aimed at supporting the responsible
and healthy consumtion of animals. This protal allows you to leverage the
power of groups to purchase your meat directly from local farmers. By using
B E E F R I EN D, you support farmers in your local region that care for each cow
they raise. The benefits are simple: consumers
reduced carbon footprint
animals raised and processed naturally and humanely
decreased cost of higher quality meat by buying in bulk
37
steaks
ground beef roasts flank steak
cows
5 prime rib stew meat short ribs round steak
Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusantium
doloremque laudantium, totam rem aperiam, eaque ipsa quae ab illo
inventore veritatis et quasi architecto beatae vitae dicta sunt explicabo. Nemo
enim ipsam voluptatem quia voluptas sit aspernatur aut odit aut fugit, sed
quia consequuntur magni dolores eos qui ratione voluptatem sequi nesciunt. farmers
Neque porro quisquam est, qui dolorem ipsum quia dolor sit amet,
consectetur, adipisci velit, sed quia non numquam eius modi tempora
incidunt ut labore et dolore magnam aliquam quaerat voluptatem. Ut enim ad soup bones ox tail liver heart
minima veniam, quis nostrum exercitationem ullam corporis suscipit
laboriosam, nisi ut aliquid ex ea commodi consequatur? Quis autem vel eum.
A B O UT FA RM E RS FO O D FO R TH O U G HT O RD E R ABOUT FARM E RS FOO D FO R TH OUG HT O RD E R
PL AC E MY ORDER MY ORDER
5
lbs.
1” thick
steaks
STEAKS
Sed ut perspiciatis unde omnis
ground
recipes
Neque roasts
beef porro quisquam est, flank steak
9 more orders need to be placed that are similar to
yours before we ship!
iste natus error sit voluptatem Qui dolorem ipsum quia dolor
accusantium doloremque laudan- Consectetur, adipisci velit, sed quia non
tium, totam rem aperiam, eaque Tempora incidunt ut labore et dolore
ipsa quae ab illo inventore Ut enim ad minima veniam, quis nostrum
veritatis et quasi architecto PL AC E M Y O RD ER
beatae vitae dicta sunt explicabo.
prime rib stew meat
thickness short ribs round steak
3
/4” 1” 1 1 /4”
QTY ADD steaks
ground beef roasts flank steak
soup bones ox tail liver heart
prime rib stew meat short ribs round steak
18. C O N C E P T V 2 W I R E F R A M E S , T E S T I N G R E S U LT S
• purchase sequence screens were confusing, show all three sections in
one view, the three sections being:
• what I can buy (pictures of meat)
• what I have selected to buy (my order)
• information about what I can buy (recipes, meat info)
• Use conventional looking buttons
• Include login place/info
• Show sequence of user getting pushed information upon re-login
• Take out any comparison to other meats
• Do not compare against other meats, which is basically a comparison
against other farmers
• instead focus on good things about beef and farmers participating
• Best entry point of site is by the kind of meat I want, not how large of a
group i want to purchase my meat with