Presentation delivered at Illinois Valley Community Libraries - Cave Junction branch on April 8, 2015. We are facing a food crisis where every 3 seconds a person dies of hunger, meanwhile 1 in 3 Americans are now Obese, including 6 million children. The solution is simple and growing already! We can plant fruit trees, and forests of food, in civic space to bring communities together and ensure a healthy abundant future. This presentation introduces 5 inspiring stories of the pioneers of the civic fruit movement.
Presentation delivered at Illinois Valley Community Libraries - Cave Junction branch on April 8, 2015. We are facing a food crisis where every 3 seconds a person dies of hunger, meanwhile 1 in 3 Americans are now Obese, including 6 million children. The solution is simple and growing already! We can plant fruit trees, and forests of food, in civic space to bring communities together and ensure a healthy abundant future. This presentation introduces 5 inspiring stories of the pioneers of the civic fruit movement.
Food Waste Recycling - Zero Waste ScotlandAlison Clyde
Zero Waste Scotland can show the world another way, that means we will lead Scotland to use products and resources responsibly. Making Scotland a pioneer of the Circular Economy, just as we were a pioneer of the industrial revolution. Zero Waste Scotland will focus on where, as a society, we can have the greatest impact on climate change
This is a blog written by Richard Battista about how America wastes so much food. This happens mainly in restaurants. Chefs create portions for one individual that could feed at least two. The extra food usually gets thrown out. It is such a shame that there are people starving in other countries AND in our own. The extra food should be distributed to the hungry. Richard Battista stresses the importance of Chefs and Restaurants being aware of portion sizes and preserving excess food for those who actuallty need it.
Get Wasted, Session 4: The Low Hanging Fruit = Food WasteGA Circular
This is the slide deck presented at our 4th event of a pressing Series on 'Circular Economy & Waste Management' in Asia.
Globally, about 1/3 of the total amount of food produced in the world never reaches our plates - that's equivalent to $1 trillion dollars! Meanwhile, just a quarter of this is enough to feed 780 million hungry people.
Worst still, if food waste were a country, it would be the world’s third largest emitter of greenhouse gases, with an economic cost of up to US$680 billion.
This session aims to shed light on the current food waste situation, especially in Asia and throughout the food value chain, to look at innovative business solutions, to both reduce food waste & to ensure that unavoidable food waste goes to something useful - i.e. compost to grow our next harvest of nutritious food.
We look forward to stimulating discussions on how to reduce food waste and to turn it into an opportunity for business!
Plant Based Recipe Cookbook - Over 100 Mouth Watering Vegan RecipesMichealGhandour
There’s JUST ONE REASON you might be struggling as a Vegan and it has everything to do with your ability to make delicious high protein food, FAST.
With this stunningly simple cookbook I’ll show you how to cook savory, mouth-watering meals in minutes for some of the busiest Vegan eaters in the world.
The 2018 Hult Prize is an invitation to student teams around the world to find and develop energy innovations that can be scaled to improve the lives of millions.
John Blue - Building Community Is Not a Project, It Is a ProcessJohn Blue
Building Community Is Not a Project, It Is a Process - John Blue.
The AgChat Foundation (AgChat.org ) is focused on empowering farmers and ranchers to connect communities through social media platforms. The process of building and sustaining a community is not a project but a process, one that must evolve and adapt. In this session you will learn what engagement approaches have been tried, why partnerships are key, and how to utilize seasonal themes to support community involvement. You will also learn about specific tools (Like DataSift, ThinkUp, and APIs ) to help discover information of value for the community and how the AgChat Foundation evaluates what to use next.
From the 2014 National eXtension Conference in Sacramento, California.
This presentation describes how a marketing plan is designed for pineapple juice. This will really help the marketing students who want to develop a marketing plan for launching a new product like any juice that is less common in Bangladeshi Market.
Presentation of Antonio Bonomi for the "Workshop Virtual Sugarcane Biorefinery"
Apresentação de Antonio Bonomi realizada no "Workshop Virtual Sugarcane Biorefinery "
Date / Data : Aug 13 - 14th 2009/
13 e 14 de agosto de 2009
Place / Local: ABTLus, Campinas, Brazil
Event Website / Website do evento: http://www.bioetanol.org.br/workshop4
Business plan on orange juice (New Business Plan ) 6th SemesterMd. Noor Imran
The size of the Juice Industry in Bangladesh is huge. This sector is also providing 90% of the total Juice requirement of the local market. Local firms manufacture about 150 brands of Juice in different types. One of the major segments of this market is the market of Orange juice. In foreign market this types of juice is available but in our local market the Orange Juice is not wide. We focus on the potential sector of this segment. Our company Warriors Corporation launches a Orange Juice which name is ‘Crash Orange’ on March 10, 2014.
WCLs product strength are--Potential Product Idea (Orange Juice), Good Product Quality, Reasonable Price for all classes of consumer, Attracting Packaging Design, Large Area Coverage within 5 Years, Huge Promotion (use Magazine, Newspaper, television, and so on), Strange Distribution Channel, This kind of products sold quickly at relatively in low price.
Though the absolute profit will make on these products is relatively small, they are sold generally in large quantities. The market of these products is quite priced sensitive.
We form our business as a “partnership” business. The types of our business are Manufacturing Juices, Distributor, / Retailer. There will be 5 partners in WCL respective posts.
In the beginning time WCL will cover maximum district level by distributing their ‘Crush Orange’. WCL will distribute their product through 22 depots. After one year WCL will cover the upazila level.
Initial financing requested of the company is 21, 75, 24,000 taka loan to be paid off over five years from Islami Bank Bangladesh Ltd. This debt will cover office space, office equipment, and for supplies 8 TATA and 2 HINO truck, advertising and selling cost. The partners provided 42727928 taka jointly. So, the total cost of the project estimated at 759050000 taka.
It will promote its product through TVC, print media, Radio, and other promotion strategies.
So CL is wanted to get no. 1 position in Bangladeshi juice market and it will try its best to get its goal.
Food Waste Recycling - Zero Waste ScotlandAlison Clyde
Zero Waste Scotland can show the world another way, that means we will lead Scotland to use products and resources responsibly. Making Scotland a pioneer of the Circular Economy, just as we were a pioneer of the industrial revolution. Zero Waste Scotland will focus on where, as a society, we can have the greatest impact on climate change
This is a blog written by Richard Battista about how America wastes so much food. This happens mainly in restaurants. Chefs create portions for one individual that could feed at least two. The extra food usually gets thrown out. It is such a shame that there are people starving in other countries AND in our own. The extra food should be distributed to the hungry. Richard Battista stresses the importance of Chefs and Restaurants being aware of portion sizes and preserving excess food for those who actuallty need it.
Get Wasted, Session 4: The Low Hanging Fruit = Food WasteGA Circular
This is the slide deck presented at our 4th event of a pressing Series on 'Circular Economy & Waste Management' in Asia.
Globally, about 1/3 of the total amount of food produced in the world never reaches our plates - that's equivalent to $1 trillion dollars! Meanwhile, just a quarter of this is enough to feed 780 million hungry people.
Worst still, if food waste were a country, it would be the world’s third largest emitter of greenhouse gases, with an economic cost of up to US$680 billion.
This session aims to shed light on the current food waste situation, especially in Asia and throughout the food value chain, to look at innovative business solutions, to both reduce food waste & to ensure that unavoidable food waste goes to something useful - i.e. compost to grow our next harvest of nutritious food.
We look forward to stimulating discussions on how to reduce food waste and to turn it into an opportunity for business!
Plant Based Recipe Cookbook - Over 100 Mouth Watering Vegan RecipesMichealGhandour
There’s JUST ONE REASON you might be struggling as a Vegan and it has everything to do with your ability to make delicious high protein food, FAST.
With this stunningly simple cookbook I’ll show you how to cook savory, mouth-watering meals in minutes for some of the busiest Vegan eaters in the world.
The 2018 Hult Prize is an invitation to student teams around the world to find and develop energy innovations that can be scaled to improve the lives of millions.
John Blue - Building Community Is Not a Project, It Is a ProcessJohn Blue
Building Community Is Not a Project, It Is a Process - John Blue.
The AgChat Foundation (AgChat.org ) is focused on empowering farmers and ranchers to connect communities through social media platforms. The process of building and sustaining a community is not a project but a process, one that must evolve and adapt. In this session you will learn what engagement approaches have been tried, why partnerships are key, and how to utilize seasonal themes to support community involvement. You will also learn about specific tools (Like DataSift, ThinkUp, and APIs ) to help discover information of value for the community and how the AgChat Foundation evaluates what to use next.
From the 2014 National eXtension Conference in Sacramento, California.
This presentation describes how a marketing plan is designed for pineapple juice. This will really help the marketing students who want to develop a marketing plan for launching a new product like any juice that is less common in Bangladeshi Market.
Presentation of Antonio Bonomi for the "Workshop Virtual Sugarcane Biorefinery"
Apresentação de Antonio Bonomi realizada no "Workshop Virtual Sugarcane Biorefinery "
Date / Data : Aug 13 - 14th 2009/
13 e 14 de agosto de 2009
Place / Local: ABTLus, Campinas, Brazil
Event Website / Website do evento: http://www.bioetanol.org.br/workshop4
Business plan on orange juice (New Business Plan ) 6th SemesterMd. Noor Imran
The size of the Juice Industry in Bangladesh is huge. This sector is also providing 90% of the total Juice requirement of the local market. Local firms manufacture about 150 brands of Juice in different types. One of the major segments of this market is the market of Orange juice. In foreign market this types of juice is available but in our local market the Orange Juice is not wide. We focus on the potential sector of this segment. Our company Warriors Corporation launches a Orange Juice which name is ‘Crash Orange’ on March 10, 2014.
WCLs product strength are--Potential Product Idea (Orange Juice), Good Product Quality, Reasonable Price for all classes of consumer, Attracting Packaging Design, Large Area Coverage within 5 Years, Huge Promotion (use Magazine, Newspaper, television, and so on), Strange Distribution Channel, This kind of products sold quickly at relatively in low price.
Though the absolute profit will make on these products is relatively small, they are sold generally in large quantities. The market of these products is quite priced sensitive.
We form our business as a “partnership” business. The types of our business are Manufacturing Juices, Distributor, / Retailer. There will be 5 partners in WCL respective posts.
In the beginning time WCL will cover maximum district level by distributing their ‘Crush Orange’. WCL will distribute their product through 22 depots. After one year WCL will cover the upazila level.
Initial financing requested of the company is 21, 75, 24,000 taka loan to be paid off over five years from Islami Bank Bangladesh Ltd. This debt will cover office space, office equipment, and for supplies 8 TATA and 2 HINO truck, advertising and selling cost. The partners provided 42727928 taka jointly. So, the total cost of the project estimated at 759050000 taka.
It will promote its product through TVC, print media, Radio, and other promotion strategies.
So CL is wanted to get no. 1 position in Bangladeshi juice market and it will try its best to get its goal.
How to Start Organic Farming Business (Cultivation of Mushroom, Crop, Cotton,...Ajjay Kumar Gupta
India is an agro based country. So organic farming plays an important role in agro field. The popularity of organic farming is gradually increasing and now organic agriculture is practiced in almost all countries of the world, and its share of agricultural land and farms is growing. As the organic food market continues to expand, so do the opportunities for small farmers.
Organic farming has emerged as the only answer to bring sustainability to agriculture and environment.
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This presentation is done by 2010/2011 batch of Export Agriculture students of Uva Wellassa University of Sri Lanka as a requirement for the subject which is “Fruit & Vegetable Cultivation”. Note that the information included here is relevant to Sri Lankan condition.
Climate Change and Health: Is Food a Major Player?Emily Rushton
A scientific presentation, inspired by personal experience and on behalf of Ora Taiao: New Zealand Climate and Health Council. Climate change, health and our diets cross section on many levels. This presentation is on how detrimental animal products and for our health but also the huge part they are playing in causing climate change. This gives us a powerful way to help ourselves and the wider world through increasing plant-based foods into our diet.
"The Future of Food," a trends report by Hong Kong based communications firm CatchOn, has identified macro movements, hot spots, personalities, ingredients, design trends and the buzzwords shaping the food scene today.
Although this is 2 years old - The most slideshare downloads i have had are related to Food Security and Sustainable nutrition , this pdf eloquently describes the situation to be faced by the next generations ,and its our duty to take actions to ensure we have enough food to go around , and in particular the supply of sustainable protein - action now to increase the yied performance from plant proteins and to increase a wider use of non animal proteins in the diet will help with future food supply and if the evidence keeps mounting - improved societal health through lowering the consumption of red meat
Keeping a close eye on how our society becomes more conscientious about food waste and taking a look at the various solutions startups work out to hack the flawed system gives us an early glimpse into how positive shifts happen in the world. Food waste is a fascinating topic, and only partly because the current numbers and existing processes are outrageous.
Until 2009, there was not much deep information to be found about the exact scale and nature of the food loss and waste in the world. Published that same year, Tristam Stuart’s book, Waste: Uncovering the Global Food Scandal provides a sobering trip to the reality of food. It also highlights an incredibly important fact: with small, common sense tweaks in habits and processes, the current grave situation can be turned on its head and solve the problem of the 842 million people living in hunger around the world too.
Solar cooking Benefits - Messages to StakeholdersPaul Arveson
Solar thermal cooking has benefits not only for the cook but in general for women, environmentalists, health workers, engineers, economic developers, and country leaders. Billions still cook over open fires, but on sunny days a solar cooker can replace fire and provide clean, safe cooking energy with no fuel cost -- the cheapest way to cook food. Solar cookers can thereby also eliminate much of the labor of foraging for wood, chopping and preparing fires, and thus it can liberate time for women to devote to child care, education and employment. This in turn can lead to multiple economic, health and environmental benefits, such as reduced deforestation, reduced injuries, reduced habitat loss, reduced pollution, and hence help to develop countries in an innovative way. This is one of a series of slide presentations developed by Paul Arveson, a director of Solar Household Energy, Inc., a nonprofit organization based in Washington, DC.
By the year 2050, the world’s population is projected to swell to 9 billion. 80% of us will be urban-dwellers. Demand from developing countries for a wider range of foods is on the rise. Experts estimate that we will need new farmland larger than the size of Brazil to produce enough to meet the demands of growing populations.
Food security therefore represents one of the single biggest challenges of our future, with environmental, economic, political, and lifestyle implications.
How will we fix our broken and unsustainable systems of industrial food production to serve the needs of an ever-growing planet? In what ways will we rethink food via new practices and new technologies? This latest report from the Institute for Customer Experience considers how we are re-imagining our food practices in order to project anew our collective, global future.
Understanding Sustainable Food Shopping: Sustainably Minded Shoppers and the ...Adrian Friday
My talk about sustainability in food shopping to SIRACH Network Innovation in Heating and Cooling Seminar, Wed 22nd Oct 2014, i.e. about what drives the need for heating and refrigeration in the first place and why might we want to influence this to reduce our carbon footprint. Starting with the proposition that food is a surprisingly high part of the UK domestic carbon footprint, the talk first showed a fine-grained analysis of typical student diet with measured direct energy impact and estimates of its embodied carbon footprint: to illustrate how the foods chosen are the most significant contributor to diets' carbon footprint, and how typical diets might be limited and repetitive. Second, we reported on how mainstream food increasingly relies on convenience foods and how these foods, and societal conventions (e.g. what is a 'proper' meal anyway) encourage and limit what we repeatedly eat. We then talked about our sustainably minded participants, what they care about, how they evaluate what they eat, and how they develop new capabilities and knowledge for acquiring and preparing sustainable food. We finished by looking at why these choices are complex and why I believe it's important we (and specifically supermarkets) help making these choices more transparent to the consumer and in the supply chain to help promote a more sustainable diet, and why we must act now!
Published work relating to this talk:
A. Clear, M. Hazas, J. Morley, A. Friday, and O. Bates, “Domestic food and sustainable design: A study of university student cooking and its impacts,” in Proceedings of the SIGCHI Conference on Human Factors in Computing Systems, pp. 2447–2456, 2013.
http://wp.lancs.ac.uk/sds/files/2013/05/clear_hobcam_20131.pdf
More about our work:
http://wp.lancs.ac.uk/sds
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
pg 1818 06.14 • www.ift.org[ N E W P R O D U C T S ][ I.docxrandymartin91030
pg 1818 06.14 • www.ift.org
[ N E W P R O D U C T S ][ I F T 7 5 T H A N N I V E R S A R Y ]
Can GMOs and organic coexist?
Genetic engineering and ecologically responsible growing practices, such as organic, needn’t be strange bedfel-
lows, said plant geneticist Pamela Ronald in
an article “Sowing seeds for more abundant
rice crops” authored by Jennifer Weeks.
The article, which is part of a recent series
on “Women in Science,” is posted on the
website futurefood2050.com—a publishing
venture from IF T that offers solutions for
sustainably feeding an estimated 9+ billion
people by 2050.
“In a way, the organic vs. genetic engi-
neering debate is a false fight. They both
have the same goal, which is ecologically
based agriculture,” explained Ronald, who
is married to an organic farmer. “Organic
agriculture has been an important advocate
for more sustainable practices, but it also
has limitations. There are pests and dis-
eases that organic farming practices can’t
control.”
Ronald, a professor in the Department of
Plant Pathology and the Genome Center at
the University of California–Davis, believes
that you can’t generalize about an approach
or a seed that will solve all of our problems.
She is widely known for her work that
makes it easier to grow rice, one of the
world’s most important staple foods. The
role that genes play in a plant’s response to
the environment is the focus of Ronald’s
research at the university.
“Our laboratory has isolated and char-
acterized the Xa21 gene, which confers
resistance to a common rice pathogen,”
stated Ronald. “We also have identified a
gene called Sub1 that helps rice plants
resist flooding, which ruins 4 million tons of
rice every year in Bangladesh and India. My
collaborators at the International Rice
Research Institute introduced the Sub1
gene into varieties that are favored by farm-
ers in India, Bangladesh, and other
flood-prone countries. As farmers in that
region have adopted the new rice varieties
carrying the Sub1 flood-tolerant gene, they
have been able to produce more rice
because Sub1 rice produces threefold to
fourfold more grain compared to conven-
tional varieties when flooded. Last year 4
million farmers grew this type of rice.”
Ronald explained that her research is
very important for farmers in less-devel-
oped countries, such as eastern India and
Bangladesh. Many of them live on less than
$1 per day, and in Bangladesh two-thirds of
daily calories come from rice. Thus, it’s crit-
ical for families to achieve good yields.
Unlike many other genetically modified
crops, the rice with the Sub1 flood-tolerant
gene has not met resistance from the gen-
eral public or consumer activists. “Sub1 rice
was developed by marker-assisted breed-
ing, which is not a target for activists,”
noted Ronald. “About 50 years ago scien-
tists identified a very unusual rice plant that
could withstand two weeks of flooding. My
collaborators and I isola.
Ang Chong Yi's opinion on the recent growth of Plant-Based foodsAng Chong Yi
The food and beverage industry has seen a lot of new developments in recent years, and one of these is the rise in popularity of plant-based foods. Although there are a number of other variables that have led to the rise of plant-based diets, the pandemic has had a lasting effect on people's perceptions of their dietary options.
Presentation about how regenerative agriculture sinks carbon in soil and helps reverse global warming. Plant photosynthesis uses CO2 in the atmosphere and microbes sequester carbon in soil by eating plant exudates at roots which are sugars. Protecting microbes is critical to drawing down atmospheric CO2 and sinking it in soil. Conventional agriculture kills the microbes in the soil and adds CO2 to the atmosphere. Regenerative agriculture is carbon negative.
Smartfood- Good for you - the planet - the farmer by Joanna Kane-Potaka, Assi...ICRISAT
This was brought together in a holistic approach with a recommended focus on Smart Food – food that is defined as good for you (nutritious and healthy), good for the planet (environmentally sustainable) and good for the farmer. It was highly recommended to learn from all the interventions suggested but to not implement these in silos. Instead to find solutions that fulfil all the criteria of Smart Food. This was presented by Joanna Kane-Potaka, Assistant Director General, External Relations, ICRISAT. She explained how development had focused on food security when stopping mass starvation was needed, later with the recognition of hidden hunger, nutrition security was added and now the UN talks about sustainable diets – diets sustainable on the environment. The recommendation is that the focus now needs to be on Smart Food – food that fulfils all criteria of being good for you, the plant and the farmer.
Similar to RMIT Social Change Studio - Luna Hao (20)
White wonder, Work developed by Eva TschoppMansi Shah
White Wonder by Eva Tschopp
A tale about our culture around the use of fertilizers and pesticides visiting small farms around Ahmedabad in Matar and Shilaj.
Between Filth and Fortune- Urban Cattle Foraging Realities by Devi S Nair, An...Mansi Shah
This study examines cattle rearing in urban and rural settings, focusing on milk production and consumption. By exploring a case in Ahmedabad, it highlights the challenges and processes in dairy farming across different environments, emphasising the need for sustainable practices and the essential role of milk in daily consumption.
You could be a professional graphic designer and still make mistakes. There is always the possibility of human error. On the other hand if you’re not a designer, the chances of making some common graphic design mistakes are even higher. Because you don’t know what you don’t know. That’s where this blog comes in. To make your job easier and help you create better designs, we have put together a list of common graphic design mistakes that you need to avoid.
Expert Accessory Dwelling Unit (ADU) Drafting ServicesResDraft
Whether you’re looking to create a guest house, a rental unit, or a private retreat, our experienced team will design a space that complements your existing home and maximizes your investment. We provide personalized, comprehensive expert accessory dwelling unit (ADU)drafting solutions tailored to your needs, ensuring a seamless process from concept to completion.
2. Hungry planet:
1 in 8 of the
world starving everyday.
Which means 900 million of
us are starving.
Poisoning the earth:
Industrial-scale agriculture now dominates the
western livestock and poultry industries, and a single
farm can now generate as much waste as a city.
- a challenge of feeding the world
Critical world issue:
For the first time in human
history, food production will be
limited on a global scale by the
availability of land, water and
energy.
Overheating the planet:
humans eat about 230m tonnes of animals a year,
twice as much as we did 30 years ago. We mostly
breed four species – chickens, cows, sheep and pigs
– all of which need vast amounts of food and water.
research interview evidence
previous
proposal
new
proposal
outcome develope
what most uni students think:What’s actually happening:
“not my concern”
“climate change has nothing
to do with me”
“I’m financially tight myself”
“it won’t happen to me
anyway”
“there’s nothing I can do”
“I have no time to consider
about these stuff”
“maybe I do care, but not that
much”
3. “less meat for
reducing waste”
#raised free range
#nature loving
#tree hugger
#never grow up
I chose to be a vegan cause I found eating raw vegeta-
bles and fruit makes me happy. Also it's healthier and keeps me
fit. Although I wasn't a vegetarian until the age 18. The reason
was simple, to eat healthy and to lose weight. Then I found
myself grow on this lifestyle.
It's easy to be a vegan but hard to stick with the diet. The
first couple of months were difficult but my weight result
became the biggest motivation for me. I tried to persuade my
friends to be vegetarian as well but they think it's either high
cost or hard to give up eating meat. Also some of my uni friends
said that they wouldn't care too much about environment
cause this world is full of bigger issues and there's nothing they
can do about to change this global fact.
JUDIE
research interview evidence
previous
proposal
new
proposal
outcome develope
vegan
diet
challenge
“eating sustainably”“why would you care”
“cooking wisely”
5. POTENTIAL DEVELOPMENT
Social network competition
Hosting competition on social network such as Twitter and Insta-
gram. Marking criterions includes creativity, photograhy, flexibility
and environmental friendly.
Application development
Interactive events
Both digital and physical forms such as cooking books, iPad applica-
tion, alternative posters and stationary.
Field trip, camping or horticultural workshop.
research interview evidence previous
proposal
new
proposal
outcome develope
POTENTIAL SOLUTIONS
#greenoxfam
By using social networks such as Intergram and Twitter to let people
post their own creative organic food. Let audience embrace this “eat
clean” lifestyle.
#happyvegan #withlove
6. S M T W T F S
1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31
research interview evidence
previous
proposal
new
proposal
outcome develope
- to pull non converted people into this...
THE VEGAN DAY PLANNER
Food in the season
apple
banana
cumquat
pear
lemon
mango
melon
fig
plum
grapes
Food in the season
avocado
beetroot
pea
pumpkin
carrot
celery
leek
capsicum
tomato
sweet potato
sweet corn
JUL
advised
recipes
seasonal
guidelines
organic
artwork
7. research interview evidence
previous
proposal
new
proposal
outcome develope
S M T W T F S
1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31
S M T W T F S
1 2 3 4 5 6 7
8 9 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30
S M T W T F S
1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30 31
Food in the season
apple
banana
cumquat
pear
lemon
mango
melon
fig
plum
grapes
Food in the season
avocado
beetroot
pea
pumpkin
carrot
celery
leek
capsicum
tomato
sweet potato
sweet corn
MAY JUL JUN
Food in the season
apple
banana
cumquat
pear
lemon
mango
melon
fig
plum
grapes
Food in the season
avocado
beetroot
pea
pumpkin
carrot
celery
leek
capsicum
tomato
sweet potato
sweet corn
Food in the season
apple
banana
cumquat
pear
lemon
mango
melon
fig
plum
grapes
Food in the season
avocado
beetroot
pea
pumpkin
carrot
celery
leek
capsicum
tomato
sweet potato
sweet corn
8. research interview evidence
previous
proposal
new
proposal
outcome develope
web
handout
/prints
social
network
word of
mouth
Introduce Use
appealing
affordable
easy to
use
challenging
Develope
digital app
interaction
reward
system
introduce
to others
Make a change
motivation
education
become a
lifestyle
greater
planet
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MAY
Recipe of the day:
-Crêpes, Apple & Chickpeas
-Blueberry Glögg
-Raw Sprouted Granola
-Baked Saffron Pancakes
-Fresh Summer Rolls
-Vegan Apple & Oat Tartlets
