Sentences with phrase «sustainable food center»

Not exact matches

«So in many cases,» says Doug Gurian - Sherman, a plant pathologist and director of sustainable agriculture at the Center for Food Safety, «the particular genes used will only work well in certain genetic backgrounds and environments.»

Arguing against the motion is Charles Benbrook, a research professor at the Center for Sustaining Agriculture and Natural Resources at Washington State University and program leader of Measure to Manage: Farm and Food Diagnostics for Sustainability and Health, and Margaret Mellon, a science policy consultant in the areas of antibiotics, genetic engineering and sustainable agriculture.

«Barilla Center for Food & Nutrition has created this food sustainability index that is a research instrument to measure how communities and food systems are doing in terms of reaching food sustainable goals,» Bahador sFood & Nutrition has created this food sustainability index that is a research instrument to measure how communities and food systems are doing in terms of reaching food sustainable goals,» Bahador sfood sustainability index that is a research instrument to measure how communities and food systems are doing in terms of reaching food sustainable goals,» Bahador sfood systems are doing in terms of reaching food sustainable goals,» Bahador sfood sustainable goals,» Bahador said.

Arguing against the motion was Charles Benbrook, a research professor at the Center for Sustaining Agriculture and Natural Resources at Washington State University and program leader of Measure to Manage: Farm and Food Diagnostics for Sustainability and Health, and Margaret Mellon, a science policy consultant in the areas of antibiotics, genetic engineering and sustainable agriculture.

He is the host of the National Geographic web series Cook-Wise and the director of the healthy and sustainable food program at the Center for Health and Global Environment at Harvard.

Agri - TNCs Network - Philippines, MASIPAG (Magsasaka at Siyentipiko para sa Pag - unlad ng Agrikultura), KMP (Kilusang Mangbubukid ng Pilipinas), PNSFP (Philippine Network for Food Security Programs), SIBAT (Sibol ng Agham at Teknolohiya), HEAD (Health action for Democracy), PAN Phils (Pesticide Action Network - Phils, TFIP (Philippine Task Force for Indigenous Peoples Rights), CENDI (Community Entrepreneur Development Institute), SRD (Center for Sustainable Rural Development), Vietnam, SPFT (Southern Peasants Federation of Thailand), AGRA (Alliance of Agrarian Reform Movement), SERUNI National Women's Alliance, Indonesia, NWFA (National Women Farmers and Workers Association), BAFLF (Bangladesh Agricultural Farm Labour Federation), SHISUK (Shikha Shastha Unnayan Karzakram), Bangladesh, APVUU (Andhra Pradesh Vyavasaya Vruthidarula Union), ORRISSA (Organization for Rural Reconstruction and Integrated Social Services Activities), CREATE, India THANAL, India, Save Our Rice Network, India, PAN-INDIA (Pesticide Action Network - India), India, GRAIN, PAN-AP (Pesticide Action Network - Asia Pacific), APC (Asian Peasants Coalition), Consumers Union of Japan, Women's Development Federation WELIGEPOLA, MONLAR, Sri Lanka

The 2014 program schedule included: culinary demonstrations centered around adventurous flavors and new menu trends; presentations and panel discussions focused on sustainable agricultural practices, the role of wheat in our diet vs. seekers of gluten - free options, and water issues affecting food production; discussions on how American menus are often shaped by millennials, health and nutrition concerns, and global cuisines; a Friday field trip to the CIA Farm in St. Helena and through Marin and Sonoma Counties to visit Pozzi Ranch, Dutton Ranch (where Valley Ford Cheese Company joined), and Gourmet Mushrooms with tastings and presentations by the farmers as well as farm bureau and land trust experts; and the exciting and interactive Saturday Market Basket Exercise, where attendees were divided into six teams to develop menu concepts using sponsor products for the following categories:

They include: Karen Block, Industrial Relations Manager, Viticulture & Enology, UC Davis; Hunter Francis, Director / Founder, Center for Sustainability in the College of Agriculture, Food and Environmental Sciences at Cal Poly San Luis Obispo; Allison Jordan, Executive Director, California Sustainable Winegrowing Alliance; Camron King, President, Lodi Winegrape Commission; Karissa Kruse, President, Sonoma County Winegrowers; Kelli McCune, Senior Project Manager, Sustainable Conservation; Michelle Novi, Industry Relations Manager, Napa Valley Vintners; Cyril Penn, Editor in Chief, Wine Business Monthly; and Beth Vukmanic Lopez, SIP Certification Manager, The Vineyard Team.

With the help of companies like Tyson, there is hope in shifting our broken food system away from industrial animal agriculture and towards a more sustainable one centered around plant - based proteins instead.

Arash Derambarsh City Councillor of Courbevoie, France Hélène Lanctuit, Senior specialist Sustainability and Novel Packaging, Nestlé Research Center Selina Juul, Founder of the «Stop Wasting Food» Movement Denmark James Lomax, Sustainable Food Systems and Agriculture Programme Officer, UN Environment's Economy Division Thomas Pocher, Entrepreur, E.Leclerc

The Sylvia Center is a farm - to - table culinary program that teaches kids about whole - food cooking and sustainable agriculture.

As a non-profit research and education organization, The Center covers up - to - date studies on sustainable agriculture and health, and collaborates with academic and governmental institutions to fill gaps in the current knowledge base about the many benefits of organic food and farming.

The Organic Center Bringing the Science Behind Organic Eco-Farm Association Facilitating Continued Development of Ecological and Just Foods Rodale Institute Improving Health and Wellbeing Through Organic Leadership Sustainable Trade Association Building the Capacity of Sustainable Food Trade

Over lunch at Skagit Food Coop, the group heard about NW Agriculture Business Center's Puget Sound Food Network, Washington Sustainable Food & Farming Network's Fresh Food in Schools project and Ecotrust's FoodHub.

AAAS Assesses New Catalysis Joint Research Center At the request of the University of Puerto Rico — Mayagüez (UPRM), AAAS mobilized an expert panel this past February for an on - site assessment of UPRM's new Center for Sustainable Water, Energy, and Food Nexus (SusWEF), created jointly with the University of South Carolina.

«Sustainable food systems and environmental protection may be important, but these issues don't belong in discussions of healthy eating,» wrote Jeff Stier of the National Center for Public Policy Research, a conservative think tank in Washington, D.C., in an op - ed in The Des Moines Register today.

The Food and Agriculture Organization (FAO) of the World Bank and the Davao Research Center affirm tapping coconut trees for sap as an age - old and highly sustainable practice.

Pam Hess, the Executive director of Arcadia Center for Sustainable Food and Agriculture, discusses what we can do as individuals and organizations to make whole, real foods available in cities and rural areas where choices are limited.

CUpS brings you unique documentary stories, talks, interviews, and leading edge agricultural information from farmers and ranchers, food artisans, and others whose lives center around sustainable food and agriculture.

Linking Healthful Eating to Sustainable Living Educating young people about how their eating habits affect not just their own health, but other people's too, as well as the health of the environment, can help improve student food choices and cut obesity rates, according to the Center for Ecoliteracy.

Last week, the Institute at the Golden Gate, in partnership with the Rockefeller Brothers Fund and Stone Barns Center for Food and Agriculture, brought together food service executives from across the nation to share best practices and address common challenges in expanding healthy and sustainable food servFood and Agriculture, brought together food service executives from across the nation to share best practices and address common challenges in expanding healthy and sustainable food servfood service executives from across the nation to share best practices and address common challenges in expanding healthy and sustainable food servfood service.

Participants actively participated in lab workshops centered on four universal themes in sustainable food service: Customer Choice & Educational Opportunities, Pricing & Cost, Sourcing & Seasonality, and Retraining & Retooling.

Longtime collaborators Lindsay Lochman and Barbara Ciurej mounted a solo exhibition of work that addresses sustainable food policy at the Colorado Photographic Arts Center in Denver.

Fred Kirschenmann, a farmer and president of the Stone Barns Center for Food and Agriculture and distinguished fellow, the Leopold Center for Sustainable Agriculture at the University of Iowa:

By October 15, the DoubleTree aims to replace prepackaged food items currently offered in our Executive Meeting Center with more sustainable alternatives.

ActionAid USA African Services Committee AIDS Foundation of Chicago AIDS Taskforce of Greater Cleveland Alliance for a Just Society BAART Programs California NOW Center for Biological Diversity Center for Economic and Social Rights Center of Concern Chicago Political Economy Group Conference of Major Superiors of Men Corporate Accountability International DYNS Services EcoEquity EG Justice Food & Water Watch Foundation Earth Franciscan Action Network Friends of the Earth U.S. Gender Action Global Alliance for Incinerator Alternatives Grassroots Global Justice Alliance Grassroots International Greenpeace USA Health Global Access Project (GAP) HIV Prevention Justice Alliance (HIV PJA) HIV / AIDS Law Project Holy Cross International Justice Office Institute for Agriculture and Trade Policy International HIV / AIDS Alliance USA International Rivers Jobs with Justice Jubilee Oregon Jubilee USA Network Labor Campaign for Single Payer Labor Network for Sustainability Lifelong AIDS Alliance Main Street Alliance Marin Interfaith Task Force on the Americas, USA Maryknoll Office for Global Concerns National Nurses United National Organization for Women (NOW) NETWORK New Rules for Global Finance Nicaragua Center for Community Action Oxfam America PeterCares House PR CoNCRA Progressive Democrats of America (PDA) Raging Grannies Rainforest Action Network RESULTS Right to the City Alliance Sustainable Energy and Economy Network / Institute for Policy Studies Sisters of the Holy Cross — Congregation Justice Committee START at Westminster SustainUS Tax Justice Network USA Voices Of Community Activists & Leaders (VOCAL - NY) Wealth for the Common Good Women Together for Change, Inc. 350.

Cornell's Atkinson Center for a Sustainable Future and National Institute for Food & Agriculture Hatch Act funds supported the chikungunya modeling project.

FRESH begins to suggest what at least part of our future food system might look like...» - Frederick Kirschenmann, Distinguished Fellow, Leopold Center for Sustainable Agriculture

Based upon a 2000 study by the Center for Sustainable Systems at University of Michigan, the average item of food in the U.S. travels around 1,500 miles to your table.

Posted in EcoChallenge Tagged foraging, Impact NW, Oregon National Primate Research Center, recycling, sustainable food, taking action Comments closed

Stone Barns Center is transforming the way America eats and farms by creating a healthy, sustainable food system.

Wednesday, January 16th, 7 pm, Downstairs, Kimball Library, Randolph Talk by Andy Simon of 350.org on How BIG OIL Threatens Vermont Sponsored by the Randolph Area Justice and Peace Coalition and the Sustainable Living Network Winter Farmers» Markets Bradford, Grace United Methodist Church, [email protected] Enfield Community Center, Route 4, 2nd Saturday, 10 - 1 pm Lebanon, Lebanon United Methodist Church, 3rd Saturday, 10 - 1 pm Norwich, Tracy Hall, Saturdays, 10 - 1 pm, Jan. 12, Feb. 9, March 9, April 13 Sharon, Between The Sharon Academy Middle School and the Town Offices, Saturdays, 10 - 1 pm Sharon Sprouts food and activities at the Sharon Elementary School Windsor, Windsor Welcome Center, 1st and 3rd Sundays, noon - 3

Via AlterNet More on Will Allen & Urban Agriculture Growing Power: Urban Aquaponics, Vermiculture and Sustainable Agriculture Urban Agriculture Leader, Will Allen, Named MacArthur Genius Urban Agriculture Grows in the City Urban - Edge Communities Can Retain Agricultural Benefits The Urban Aquaculture Center: Aquaponics Goes Big Agriculture Needs a Fundamental Rethink in the 21st Century Five Dire Green Myths Causing the Greatest Global Harm 25 % Reduction in Global Food Production by 2050: Organic Agriculture Part of the Solution, UN Says Organic vs Local?

Fred Kirschenmann: organic farmer; Distinguished Fellow, Leopold Center for Sustainable Agriculture, Ames, IA; President, Stone Barns Center for Food and Agriculture, Pocantico Hills, New York.

A key element of the Barber team's sustainable food compound in the Hudson Valley also is the Stone Barns Center for Food & Agriculture, which offers programs and activities for people to participate in and learn more about sustainable agriculture and eatfood compound in the Hudson Valley also is the Stone Barns Center for Food & Agriculture, which offers programs and activities for people to participate in and learn more about sustainable agriculture and eatFood & Agriculture, which offers programs and activities for people to participate in and learn more about sustainable agriculture and eating.

- We added a «Sustainability Center» to tell the story about a sustainable future — local food, green energy, green building.

CUpS brings you unique documentary stories, talks, interviews, and leading edge agricultural information from farmers and ranchers, food artisans, and others whose lives center around sustainable food and agriculture.