Sentences with phrase «food resources on»

Wrangel Island equally illustrates Rode (2015)'s alternative explanation for finding healthy polar bears on land: bears can find sufficient food resources on land to supplement their diet after ringed seals leave the ice.»

Effects of food resources on the social system of Gunnison's prairie dogs.

When one begins to apply this procedure to the problems of allocating scarce food resources on a global scale, the size differential — and accordingly, the lack of control of the situation) the unpredictability of the results, and the resulting uncertainty of the final outcome — render inaccurate any comparisons of this with the medical situation.

«We imagined that the food resource on the landscape could have a couple different effects on relationships between nest predators and their prey.»

Rising CO2 emissions, and the increasing acidity of seawater over the next century, has the potential to devastate some marine ecosystems, a food resource on which we rely, and so careful monitoring of changes in ocean acidity is crucial.

Not exact matches

Higher demand for food is also putting pressure on water resources, says Angelo Katsoras, a geopolitical analyst at National Bank and co-author of the report.

Nearly 50 years later, problems like rising global temperatures, melting Arctic sea ice, and the demographics putting pressure on food production and resources like forests, can make you want to scream or bury your head in the sand.

Commenting on the continuing improved trade between Canada and the Philippines, the Philippine Ambassador to Canada, Francisco Benedicto, said the main industry sectors of opportunity for Canadian businesses are advanced technology products and services, energy and natural resources, and agriculture and food products.

These amounts include cuts to Environment Canada, and those imposed on environment related programs at Agriculture and Agri - Food Canada, Parks Canada, Fisheries and Oceans Canada, Natural Resources Canada and Transport Canada.

Mr. Hemmer served on many of GTCR's portfolio companies boards, including Prestige Brands, listed on the NYSE, Synagro Technologies, which was listed on NASDAQ, and numerous private boards including Alliant Resources Group, Coinmach, Health!Quest, Wilton Brands, Student Transportation of America and Fairmount Food Group.

The only times you should even think about doing it if you've absolutely exhausted every other resource and can't put a roof over your head or food on your family's table.

«All of the harmful effects on the environment and on health needs to be priced into food products,» said Hajer, who is a member of U.N.'s International Resource Panel, which comprises 34 top scientists and 30 governments.

APF Canada is dedicated to strengthening ties between Canada and Asia with a focus on expanding economic relations through trade, investment and innovation; promoting Canada's expertise in offering solutions to Asia's climate change, energy, food security and natural resource management challenges; building Asia skills and competencies among Canadians, including young Canadians; and, improving Canadians» general understanding of Asia and its growing global influence.

Another's that I feel some inclination to care for the creation and not use the resources it takes to bathe all the time and to produce, ship, package food and so on.

This man, on his own and not representing church benevolences, with his own resources took boxes of food, oranges, etc to people from our church, members or not, who were home or bed - bound sick with flu.

Many modern people are detaching themselves, consciously or unconsciously, from their primal roots, from the origins of their existence: the earth and its natural resources, self - renewing sources of food, raw materials, energy, and so on.

It means celebrating parenthood by making America the most generous country in the developed world when it comes to maternity and paternity leave, not the least generous, and it means working together on efforts to reduce the costs of food, diapers, childcare, pediatrician visits, college tuition, adoption, and resources for special needs children.

We can make sure their habitats are protected, that they are given adequate food and resources to grow and reproduce, that they are not hunted and killed into extinction, and that they are not taken advantage of or overworked as we tame them and train them to work alongside us on earth.

Q.: Other critics of lifeboat imagery have questioned the legitimacy of shortages, have attacked the injustice inherent in current practices of distribution of food and resources, and have argued that it is possible to feed from 38 to 45 billion people on this planet.

If it came to light that decisions of the triage / lifeboat variety were being made in the distribution of our excess food resources, not for the sake of long - range survival and well - being of the greatest number based upon utilitarian calculation, but rather for the rawest, most crass and most selfish political reasons, would this not indeed have a devastating effect on the American moral consciousness?

by listening to them, encouraging them, helping them with some basics needs, use your discernment on this, have a list ready of addresses, phone numbers of places that have resources available for them, ie; shelter, food, clothing and all the rest.

The need to provide food, water, minerals, fuel and other necessities for such increasing numbers of people will place pressures on virtually all areas of the earth and demand the most careful planning and management of natural resources.

Gluttony, the over-consumption of food, leads to waste and bloated - ness and misuse of resources on a personal level, yes.

Even if we can not know the answer to all of society's ills, even if we can not pretend to know how to solve the problems of crime and drugs and inflation and poverty, we can still proclaim that it is obviously and unquestionably a moral wrong to maintain a penal system based on vengeance instead of rehabilitation; to allow human rights violations to go unchallenged (on either side of the iron curtain); to waste vast quantities of food and resources while others are malnourished and sick and poor; or to allow so many children in our own midst to go through childhood unwanted and unloved and even abused.

If the problem on which we focus is food production, we will not have the resources to deal with crises in energy production.

At least seven immense, interdependent threats to the quality of life on spaceship earth continue to escalate: the population explosion; the widening gulf between rich and poor nations; massive malnutrition (caused mainly by economic injustice, which produces maldistribution of available food); environmental pollution and degradation; the depletion of the irreplaceable resources of our finite planet; the growing threat of nuclear terrorism and eventual holocaust (with the equivalent of one and a half million Hiroshima - sized bombs in the arsenals of the world); and the worldwide tendency for the fruits of science and technology to be used without ethical responsibility.

At this point on Earth with 7 billion people, coupled with a lack of food and resources to provide for everybody therein, perhaps it's not such a bad idea to let people submit to their respective desires rather than chastise them.

I refer to the large spectrum of challenges that we now associate with ecology — world population, food supply, pollution, dwindling supplies of nonrenewable natural resources, and so on.

Is this not as legitimate a claim on world resources as that of extra mouths born in countries where population is outstripping food?

The letter comes just a day before Labour MP Frank Field tables his School Holidays (Meals and Activities) Bill, which calls on the Government to give all councils the duty and resources to provide food and activities during the school holidays, for children who would otherwise go hungry.

Some forty years hence, eight or more billion human beings will have to co-exist on this small planet and will have to find energy, food and other resources to maintain their societies.

However, it began a new phase of environmental deterioration with its great and increasing dependence upon non-renewable resources such as fossil fuels and on renewable resources such as timber and food.

Huge dams are affecting water cycle and bio-regions, pursseine trawlers are affecting marine food chains, both are destroying livelihood of people based on community control of resources.

Rockström went on to say, «Increased human pressure threatens the natural resources that humanity depends upon, increasing the risk of water and food insecurity and competition over natural resources.»

For example, the preservation of the human beings and the biosphere (Objectives C and D) depends upon a mutual web of causal interconnections between different species on earth — e.g., the nature of the food chain, material resources, energy fluxes, ecosystem dynamics, etc..

Ever since the late Carl Scharffenberger and his wife, Mary Ellen, established Food Sales West in 1974, the Costa Mesa, Calif. - based foodservice brokerage firm has consistently grown and attained its goal of being the most sought - after foodservice sales resource to top - tier manufacturers on the West Coast, President Dave Lyons says.

These webinars will create a valuable resource to assist in understanding food allergens, why they should be considered and how to ensure that they are identified, managed, controlled and labelled on food products.

The Bureau of Chemical Safety in Health Canada's Food Directorate and the Food Allergy Research and Resource Program (FARRP) are sponsoring the Tenth Workshop on Food Allergen Methodologies to take place in Toronto, ON, Canada on May 7 — 9, 201on Food Allergen Methodologies to take place in Toronto, ON, Canada on May 7 — 9, 201ON, Canada on May 7 — 9, 201on May 7 — 9, 2018.

CHAMPIONS INCLUDE: Dave Lewis, Group Chief Executive, Tesco (Chair) Erik Solheim, Executive Director, United Nations Environment (Co-Chair) Vytenis Andriukaitis, European Commissioner for Health and Food Safety Peter Bakker, President, World Business Council for Sustainable Development John Bryant, Chairman of the Board and Chief Executive Officer, Kellogg Company Paul Bulcke, Chairman of the Board of Directors, Nestlé Nguyen Xuan Cuong, Minister of Agriculture and Rural Development, Vietnam Michael La Cour, Managing Director, IKEA Food Services AB Wiebe Draijer, Chairman of the Executive Board, Rabobank Shenggen Fan, Director General, International Food Policy Research Institute Peter Freedman, Managing Director, The Consumer Goods Forum Louise Fresco, President of the Executive Board, Wageningen University & Research Liz Goodwin, Senior Fellow and Director, Food Loss and Waste, World Resources Institute Marcus Gover, Chief Executive Officer, Waste and Resources Action Programme Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture Gilbert Houngbo, President, International Fund for Agricultural Development Selina Juul, Chairman of the Board and Founder, Stop Wasting Food Movement in Denmark Yolanda Kakabadse, President, WWF International Sam Kass, Former White House Chef, Founder of TROVE and Venture Partner, Acre Venture Partners Michel Landel, Chief Executive Officer and Chairman of the Executive Committee, Sodexo Esben Lunde Larsen, Minister of Environment and Food, Denmark José Antonio Meade, Minister of Finance, Mexico Gina McCarthy, Former Administrator, U.S. Environmental Protection Agency Denise Morrison, President and Chief Executive Officer, Campbell Soup Company Kanayo Nwanze, Former President, International Fund for Agricultural Development Rafael Pacchiano, Minister of the Environment and Natural Resources, Mexico Paul Polman, Chief Executive Officer, Unilever Juan Lucas Restrepo Ibiza, Chairman, Global Forum on Agricultural Research Judith Rodin, Former President, The Rockefeller Foundation Oyun Sanjaasuren, Chair, Global Water Partnership Lindiwe Majele Sibanda, Vice President for Country Support, Policy and Delivery, Alliance for a Green Revolution in Africa Feike Sijbesma, Chief Executive Officer and Chairman of the Managing Board, Royal DSM Rajiv Shah, President, The Rockefeller Foundation Andrew Steer, President and Chief Executive Officer, World Resources Institute Achim Steiner, Administrator, United Nations Development Programme Tristram Stuart, Founder, Feedback Rhea Suh, President, Natural Resources Defense Council Rhoda Peace Tumusiime, Former Commissioner for Rural Economy and Agriculture, The African Union Sunny Verghese, Co-Founder, Group Managing Director & Chief Executive Officer, Olam International Tom Vilsack, Former Secretary, U.S. Department of Agriculture Senzeni Zokwana, Minister of Agriculture, Forestry and Fisheries, Republic of South Africa

Get resources on international travel, healthy brand name foods that taste great and eating out guides (specifically for non-celiac family members too!).

A wide range of resources will be made available on the website including food waste, food for redistribution, industrial organic by - products, agricultural wastes, biodiesel and bioethanol residues, sewage and industrial sludge and wood.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Brian is an Associate in the Food Program, working on both the World Resources Report: Creating a Sustainable Food Future and the Food Loss and Waste Protocol.

Tags: press release, spending review, biomethane, RHI, market report, forecast, carbon abatement, energy security, jobs, DECC, natural gas, indigenous gas, municipal waste, food waste, farming resilience, food production, resource management, HGVs, FIT, waste treatment, fifth carbon budget, committee on climate change, CCC, greenhouse gas emissions, agriculture, fossil fuel emissions, renewable energy, manure, landfill, digestate

Before joining the Food Program, Brian previously worked at WRI on the 2010 - 2011 edition of the World Resources Report, titled Decision Making in a Changing Climate.

«Because of my family's own immigration story — having started out very small with very little resources and growing into this giant in Asian foods — we've decided to let people in on the history and the story behind our company, and the fact that in the United States, you really can achieve your dream,» Quesada says.

The company has already invested more resources into R&D and brought on more personnel, including Head of Research and Development Joe Trummer, a 20 - year veteran of the food industry who joined Mi Rancho last December.

The amount of time, effort and resources that go into making food that is simply thrown away due to spoilage or staleness is a larger waste than packaging, she says, and as such the company's efforts have been focused on optimization of packaging rather than simply reducing the amount of packaging used.

«We pride ourselves on spending resources on properly training all of our production staff on being cognizant of food safety and quality issue,» he adds.

Read a case study by the Global Knowledge Initiative on the PTSC concept: Rockefeller Foundation Global Knowledge Initiative (2014) «Reducing Food Waste and Spoilage: Assessing resources needed and available to reduce post harvest food loss in Africa.&raFood Waste and Spoilage: Assessing resources needed and available to reduce post harvest food loss in Africa.&rafood loss in Africa.»