Poster prepared by Victoria Namulawa (NARO) for the Agrifood chain toolkit conference: Livestock and fish value chains in East Africa, Kampala, 9-11 September 2013.
Oуѕtеrѕ can bе served сооkеd or еаtеn rаw in Singapore best restaurants. If you are looking for elite food Singapore as well as quality New Zealand oysters then Taste Singapore is where you will find them.
https://www.swissbutchery.com.sg/
Since opening as one of Singapore’s pioneering premium butchers in 1994, Swiss Butchery has become known not only for the freshness and variety of gourmet delicacies we bring in from around the world, but also for the thoughtful, heartfelt advice of our highly experienced and passionate team of butchers.
Oуѕtеrѕ can bе served сооkеd or еаtеn rаw in Singapore best restaurants. If you are looking for elite food Singapore as well as quality New Zealand oysters then Taste Singapore is where you will find them.
Poster prepared by Victoria Namulawa (NARO) for the Agrifood chain toolkit conference: Livestock and fish value chains in East Africa, Kampala, 9-11 September 2013.
Oуѕtеrѕ can bе served сооkеd or еаtеn rаw in Singapore best restaurants. If you are looking for elite food Singapore as well as quality New Zealand oysters then Taste Singapore is where you will find them.
https://www.swissbutchery.com.sg/
Since opening as one of Singapore’s pioneering premium butchers in 1994, Swiss Butchery has become known not only for the freshness and variety of gourmet delicacies we bring in from around the world, but also for the thoughtful, heartfelt advice of our highly experienced and passionate team of butchers.
Oуѕtеrѕ can bе served сооkеd or еаtеn rаw in Singapore best restaurants. If you are looking for elite food Singapore as well as quality New Zealand oysters then Taste Singapore is where you will find them.
A presentation by Green Essentials on why should you go organic. Discover some startling facts about what you are 'Really' eating today & why organic is the way to go. For you & for people you care about.
A Big Step Towards Zero-Waste in the PhilippinesZed Avecilla
A group of members of the Philippine Alliance for Recycling and Materials Sustainability (PARMS) have committed to financing the recovery and diversion of plastic packaging leaking into nature and working towards a circular economy for the Philippines.
Introduction to VLEPL, sustainable agriculture input research company. Pioneer in phosphate rich organic manure (PROM) and other organic manures such as fertilizers for silica, sulphur and soil conditioners.
We have also developed cutting edge organic agri inputs for crop proteciton and crop nutrition.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.
MDIA The role of FOOD in quality of life Peter Burgess
The role of FOOD in quality of life is important and complex. The most important dimension of food is the impact it has on quality of life, but at the same time there are other dimensions of which the profit dimension has been very important. Financial metrics give measures of profit, but there are no easy measures for the impact that food is having on the many dimensions of natural capital.
Sustainable food: how to eat more healthy at home and an eventGuy Bigwood
MCI webinar about sustainable food. what is it? Why? And how to incorporate into an event. Some case studies, stories and great pictures.
Updated July 2015
A presentation by Green Essentials on why should you go organic. Discover some startling facts about what you are 'Really' eating today & why organic is the way to go. For you & for people you care about.
A Big Step Towards Zero-Waste in the PhilippinesZed Avecilla
A group of members of the Philippine Alliance for Recycling and Materials Sustainability (PARMS) have committed to financing the recovery and diversion of plastic packaging leaking into nature and working towards a circular economy for the Philippines.
Introduction to VLEPL, sustainable agriculture input research company. Pioneer in phosphate rich organic manure (PROM) and other organic manures such as fertilizers for silica, sulphur and soil conditioners.
We have also developed cutting edge organic agri inputs for crop proteciton and crop nutrition.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.
MDIA The role of FOOD in quality of life Peter Burgess
The role of FOOD in quality of life is important and complex. The most important dimension of food is the impact it has on quality of life, but at the same time there are other dimensions of which the profit dimension has been very important. Financial metrics give measures of profit, but there are no easy measures for the impact that food is having on the many dimensions of natural capital.
Sustainable food: how to eat more healthy at home and an eventGuy Bigwood
MCI webinar about sustainable food. what is it? Why? And how to incorporate into an event. Some case studies, stories and great pictures.
Updated July 2015
Biomelioration: Harnessing Biomethanation for Energy; Recycling Water and Dis...Taimur Hyat-Khan
Most of the World's Public water has become undrinkable due to sewage infiltration into ground water. Unless something is done now to restore the environment and curb pollution, the future will be challenged in terms of meeting the World's water demands, especially in the light of Climate Change!
Using Biological means to ameliorate the pollution spread by Solid & Liquid Waste and gain energy plus soil amendment in a Clean Development Mechanism (CDM).
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
6. SO HOW DO WE COMPOST ON
FARM?
INDENTIFY WASTE RESOURCES
DEVELOP RECIPE
FORM INTO LONG ROWS
TURN, MEASURE, WATER, TURN & TURN
MATURE!!!
7. MAKING COMPOST ON FARM
IDENTIFY WASTE RESOURCES
DEVELOP RECIPE TO MAKE COMPOST
DELIVER RESOURCES TO FARM
ROW UP
TURN & TURN & TURN
TURN & WATER
MATURE – CRITICAL!!!
VIDEO WILL EXPLAIN…
8. WHY IS THIS IMPORTANT?
DIVERSION FROM LANDFILL
Reduce reliance on chemicals
Improves soil healthWATER HOLDING CAPACITY
NUTRIENT HOLDING CAPACITY
STRUCTURAL IMPROVEMENT
BUGS & FOOD FOR BUGS FOR A NATURAL SYSTEM…NOT A QUICK FIX MILKSHAKE
AVOID PRACTICES THAT DECIMATE AND DO MORE ENHANCING
NUTRIENT DENSE FOOD
9.
10.
11.
12.
13.
14. THE PROOF IS IN THE SOIL
BRIX TEST
WORMS
ROOT DEPTH & DENSITY
SOIL COLOUR &
STRUCTURE
PASTURE HEALTH
runoff
???
15. FUTURE DIRECTIONS
CARBON INTO SOIL
1% INCREASE
WE MUST RETAIN MORE WATER THAT FALLS
LOOK AFTER SOIL
BIOLOGY
CHANGE OUR MINDSET
ABOUT WASTE
CARE ABOUT NUTRIENT
DENSITY OF OUR FOOD