Sentences with phrase «of local food producers»

Having the input of local food producers added value and enhanced the discussion course experience.

In a study of the cost and benefits of purchasing local foods in restaurants, managers and chefs indicated that certain actions of local food producers stand out as reasons why they continue to buy local foods.

«However, what was more important to these managers was the response time of a local food producer.»

Not exact matches

Plenty of these spaces have opened up in different cities in the US and around the world, and we expect to see more pop up, as more and more people have a preference towards local producers and artisan food products.

CARE believes not only that food aid monetization may harm local producers, but also that it is an extremely inefficient means of raising money.

For the past couple of years I have been working with the Calgary Food Community, local charities and producers, and either organizing or creating events.

«We actively sought out local producers who were making the types of specialty foods that we felt fit with our other premium and high - end offerings our customers wanted.»

The application centre is established with the aim of introducing innovative and customised flavours to the Indian market by closely working with local food producers.

At the same time, accumulated experience from many producers does, in our view, make a powerful case of the need for a simplified and coherent regulatory framework that enables the emerging local and fair food system to flourish.

Despite the opportunity lost with the cancellation of the forum, AFSA and the VFMA will continue our efforts to engage regulators in a constructive dialogue of how they might work within the existing regulatory framework to best support and enable the producers and communities who are building local, transparent and fair food systems.

This lively market features local growers and specialty food producers, Be ready to find a wide variety of organic, and pesticide free produce.

Reducing Food Miles — We work with an extensive network of local farmers and producers.

«We pack, bottle and box organic foods such as salt, chilli sauce, olive oils, truffle oil, chia seeds, tea, psyllium husk and quinoa for a number of local producers in WA.

Its annual Good Food EXPO — America's longest - running sustainable and local food trade show — brings together key stakeholders to be inspired, do business, and learn the many ways in which producers, entrepreneurs, industry leaders, investors, advocates and members of the general public can work, individually or in concert, to build a better food sysFood EXPO — America's longest - running sustainable and local food trade show — brings together key stakeholders to be inspired, do business, and learn the many ways in which producers, entrepreneurs, industry leaders, investors, advocates and members of the general public can work, individually or in concert, to build a better food sysfood trade show — brings together key stakeholders to be inspired, do business, and learn the many ways in which producers, entrepreneurs, industry leaders, investors, advocates and members of the general public can work, individually or in concert, to build a better food sysfood system.

Australia's proximity to the Asian market and its reputation as a clean, green producer of quality food gives local companies a big advantage.

Thirdly, they are calling for decentralised food distribution networks and «diversified markets based on solidarity and fair prices», with «intensified relations between producers and consumers in local food webs to counter the expansion and power of supermarkets».

She is a graduate of the Natural Gourmet Institute in New York City, and apprenticed under the worker - ownership of Three Stone Hearth in Berkeley, California, the first community supported kitchen (CSK) of its kind and has experience managing farmer's markets, working with a variety of artisan food producers, in restaurants, business management and organizations promoting urban food sustainability, local food economies and seasonality.

The wineries were joined by a delicious selection of restaurants from across Christchurch and Canterbury, as well as a huge selection of gourmet food vendors — all plating their tastiest culinary dishes throughout the day, made with the freshest ingredients sourced from the best local producers.

GRAIN believes that the solution to reducing GHGs is an industry - wide transition from «factory farming and agribusiness» to small - scale producers and local food systems that provide moderate production level of meat and «do so in a way that regenerates soils, provides livelihoods to rural and urban communities and makes crops and animals resilient to the vagaries of an unpredictable climate.»

Throughout the beautifully photographed 180 - page coffee table book, Sclafani shares the philosophy that drives each of his restaurants: «Serve great food from local producers that tells an amazing story.»

«The Scottish Government is doing all we can to support the growth of food and drink exports: working with key sectors to develop new and existing markets, boosting innovation and skills, and supporting Scotland's local producers via business rates exemptions and grants for example.

From June 2010 — December 2015, I was the National Coordinator of the Australian Food Sovereignty Alliance, (AFSA) which is Australia's first national alliance of producers, local food businesses, community gardeners, farmers market coordinators, food social enterprises, local governments, health professionals and many others who share a vision of a food system based on the values of fairness to all, health and well - being, and ecosystem integrFood Sovereignty Alliance, (AFSA) which is Australia's first national alliance of producers, local food businesses, community gardeners, farmers market coordinators, food social enterprises, local governments, health professionals and many others who share a vision of a food system based on the values of fairness to all, health and well - being, and ecosystem integrfood businesses, community gardeners, farmers market coordinators, food social enterprises, local governments, health professionals and many others who share a vision of a food system based on the values of fairness to all, health and well - being, and ecosystem integrfood social enterprises, local governments, health professionals and many others who share a vision of a food system based on the values of fairness to all, health and well - being, and ecosystem integrfood system based on the values of fairness to all, health and well - being, and ecosystem integrity.

Through increased awareness and accessibility, food consumers can also choose to support local food producers, increasing the resilience of Sydney's food system and simultaneously reducing the environmental footprint of our food.

The loans are designed to assist a diverse range of farming operations, including small and mid-sized businesses, new farmers, operations supplying local food and farmers markets, non-traditional farm products, and underserved producers.

Imperial's Garden, Yakima Alvarez Farms (w / Spanish language interpreters), Yakima Williams Hudson Bay Farm, Walla Walla Viva Farms (w / Spanish language interpreters), Mt. Vernon Local Roots Farm, Duvall Pheasant Fields Farm, Silverdale Skagit Flats Farm, Mt. Vernon Cedarville Farms, Bellingham WSU Research Farm, Puyallup Classroom Workshops and Meetings: Spokane, WA Moses Lake, WA Puget Sound Food Hub meetings, LaConner Tilth Producers of Washington Conference If you are interested in your school or farm being a host site for an event, please contact: [email protected] or call 206-256-1874.

«We are excited to see Chicago Public Schools continue to be a leader by using procurement dollars to improve the freshness, quality and nutrition in their meals for students while growing opportunities for local, sustainable and fair producers and processors,» stated Rodger Cooley, Executive Director of the Chicago Food Policy Action Council.

School meal providers are also required to source 30 % of the food they serve from small - scale local producers, so each region's economy also benefits.

Her vision of a healthy and vibrant food - based ecosystem in the Southern Tier and beyond is truly inspiring, as is her ability to see past the short - term challenges to the real opportunities ahead for our local farmers and food producers.

The study will include the economic assessment of the existing local food producers and systems, data development, an economic impact analysis and the identification of barriers and opportunities within the food system of Oneida County.

My standards for a «healthy restaurant» include a combination of where they get their food (i.e. do they support local producers), how they prepare it, if they're open to gluten - free, dairy - free, food allergy and sensitivity issues, standards of service and cleanliness of atmosphere.

Also, a lot of local food today may be as good or better than organic but not labeled organic because the producer can't afford the expense.

To this end, in addition to the pantry rehab, dietary consultations, and private cooking classes that are the mainstays of her practice, she's added bespoke food tours with a strong educational component, introducing clients to local environmentally - minded farmers, chefs, and food producers.

Assurance schemes For school caterers it is the ideal opportunity to work with local farmers, producers and suppliers of home grown foods.

Year 4 Science Assessments Objectives covered: Recognise that living things can be grouped in a variety of ways Explore and use classification keys to help group, identify and name a variety of living things in their local and wider environment Recognise that environments can change and that this can sometimes pose dangers to living things Describe the simple functions of the basic parts of the digestive system in humans Identify the different types of teeth in humans and their simple functions Construct and interpret a variety of food chains, identifying producers, predators and prey Compare and group materials together, according to whether they are solids, liquids or gases Observe that some materials change state when they are heated or cooled, and measure or research the temperature at which this happens in degrees Celsius (°C) Identify the part played by evaporation and condensation in the water cycle and associate the rate of evaporation with temperature Identify how sounds are made, associating some of them with something vibrating Recognise that vibrations from sounds travel through a medium to the ear Find patterns between the pitch of a sound and features of the object that produced it Find patterns between the volume of a sound and the strength of the vibrations that produced it Recognise that sounds get fainter as the distance from the sound source increases Identify common appliances that run on electricity Construct a simple series electrical circuit, identifying and naming its basic parts, including cells, wires, bulbs, switches and buzzers Identify whether or not a lamp will light in a simple series circuit, based on whether or not the lamp is part of a complete loop with a battery Recognise that a switch opens and closes a circuit and associate this with whether or not a lamp lights in a simple series circuit Recognise some common conductors and insulators, and associate metals with being good conductors

Our local offerings include seasonal produce picked fresh from Oklahoma farms; a variety of meats raised the old - fashioned way including certified - organic beef, black - angus beef, pork, chicken, buffalo, and lamb; locally roasted coffee; honey; mustards; jams and jellies; pickled vegetables and relishes; fresh baked bread; hormone - free dairy; salsas; and much more representing over 70 artisan food producers from across our state.

Meet the producers of local foods and wines and taste what they have on offer, visit local farms and vineyards, and enjoy many meals with small production wines (and sometimes craft beers).

Hawai`i Food & Wine Festival: During the first week of September, internationally - renowned master chefs, culinary personalities, and wine and spirit producers gather to showcase wine tastings, cooking demonstrations, one - of - a-kind excursions, and exclusive dining opportunities with dishes highlighting Hawai`i's local produce, seafood, beef and poultry.

With over 500 producers based in the region, there's a stunning array of foods and beverages to try within the abundance of local restaurants, cafés, markets and food festivals.

We joined local foodie Heather Jarman on one of her Sapori e Saperi tours where she introduced us to food producers who care passionately about what they do.

«This is a travel show that uses food and local producers to tell the story of a nation and its culture.»

Sample some of the fine foods of the Barossa when we call in on the local producers.

The Barossa Valley has a rich history and a tradition of exemplary red wines, in more recent times the region has become a haven for foodies as well as wine buffs, with several fantastic restaurants and local gourmet food producers, including the legendary Maggie Beer — a visit to Maggie's Farm is a must for visiting conference delegates.

Or if that all sounds a bit energetic then dive into the food and drink section and find out about the island's world - class gin and cheese producers and where to eat the local speciality dish of «caldereta de llagosta» or lobster stew.

«Home is Where the Heart Is» is part of the 100 Mile Diet Society Vancouver website which has plenty of resources for area residents, including a map identifying local food producers.

We wanted a food producer of some kind (farmer, fisherman, cheese maker) in each group to inform the discussion from within as to what it meant to be a part of our food procurement web, and to have one's income depend on local support for that local food.

RUAF collaborates with local authorities, research organisations, urban producers and other stakeholders in the assessment of the urban food system and the design of adequate urban agriculture and food policies and - programmes, applying a multi-stakeholder approach.

Market and consumer analysis, development of local (quality) food labels, development of processing activities and innovative consumer relations (for example through local procurement, direct sales in supermarkets and restaurants or consumer organic food boxes) are important elements of RUAF's approach to short food chain development with urban producers.

RUAF contributes by enhancing the capacities of local authorities and other stakeholders and facilitating the integration of (intra - and peri --RRB- urban agriculture and city - region food measures in the policies and action programmes of local, regional and national governments, civic society organisations and private enterprises, with active involvement of the urban producers and other relevant stakeholders.

WINNIPEG - April 19, 2018 - A local producer of hemp food products is the first food manufacturer in Canada to completely offset their carbon footprint and be certified as 100 % carbon neutral by Carbonzero, a Toronto - based company.

As part of the RUAF `' From Seed to Table» (FStT) programme, RUAF realised 5 regional 2 - week «train the trainers» courses and 18 local staff training courses, including modules on participatory market analysis; development of short food chains; small scale enterprise development; business planning, management and administration; marketing social and green labels and certification; local financing of urban agriculture; and the design and organisation of Urban Producer Fields Schools.