Sentences with phrase «sustainable food comes»

My primary motivation for teaching my students about the importance of sustainable food comes from my love of flavor rather than innovation.

Not exact matches

«I'm tremendously proud of the impact that my company has had, both in increasing cultural awareness of food and in offering millions of American more options when it comes to making health, sustainable food choices,» he wrote in his new book, The Whole Foods Diet, released on Tuesday.

Friedberg says the vast majority of people claim that they want healthy and sustainable food, but when it comes time to pick a restaurant or a meal, consumers will always prioritize taste, price, and speed — in that order.

«We are also seeing in general that restaurants are more interested in where their food is coming from and if it's sustainable or not, and wanting to support sustainable fisheries,» Risk continues.

Installment 9 of Creating a Sustainable Food Future shows that any dedicated use of land for growing bioenergy inherently comes at the cost of not using that land for growing food or animal feed, or for storing carFood Future shows that any dedicated use of land for growing bioenergy inherently comes at the cost of not using that land for growing food or animal feed, or for storing carfood or animal feed, or for storing carbon.

For example, several ISEAL members have come together to form the Global Living Wage Coalition, and ISEAL is working in partnership with The Sustainable Food Lab and GIZ on the Living Income Community of Practice.

«GM technology can ultimately help us provide a safer and more sustainable food supply, especially when it comes to proteins, but we are committed to transparency about what our products are, and how they are made.»

At this workshop you will: — Discover why a meat - free diet has the potential to eliminate a myriad of disease symptoms and is a sustainable way of living on the planet — Learn about the various food groups, and which super-foods and supplements are essential for the maintenance of good health — Come to understand the importance of eating in harmony with the seasons and why spring is the ideal time to detoxify

Members of Wine Institute and CAWG are the primary funders of the California Sustainable Winegrowing Program, with support coming not only from American Farmland Trust and NRCS, but also the California Department of Food and Agriculture, Pacific Gas and Electric Company, and the National Fish and Wildlife Foundation.

Further, Australian food businesses are already global - facing with established trading partners and a widely held understanding that sustainable future growth needs to come from the export market.

The Oregon Wine Board, for example, introduced Oregon Certified Sustainable Wine in 2009, but chose to recognize organic, biodynamic, Low Input Viticulture and Enology (LIVE) sustainable and Food Alliance certification under its umbrella, while requiring that 97 percent of the grapes come from certifiSustainable Wine in 2009, but chose to recognize organic, biodynamic, Low Input Viticulture and Enology (LIVE) sustainable and Food Alliance certification under its umbrella, while requiring that 97 percent of the grapes come from certifisustainable and Food Alliance certification under its umbrella, while requiring that 97 percent of the grapes come from certified sources.

Leaders in R&D, marketing and business strategy who are passionate about innovation and growth come together at Food Vision in Cannes to debate the sources of sustainable growth and profitability in today's global nutrition, food and drink markFood Vision in Cannes to debate the sources of sustainable growth and profitability in today's global nutrition, food and drink markfood and drink markets.

We believe sustainable organic farming practices are imperative to ensure the health of farming for generations to come and to sustain a thriving relationship among farms, food, people, and the earth.

A concern however is that as more fraud cases come to light, a casualty may be consumer trust in sustainable foods.

Food manufacturers, from the very small to just about as large as they come, have found themselves drawn to the B Corp ideals of sustainable business.

School Food Matters aims to ensure that every child enjoys fresh, sustainable food at school and understands where their food comes fFood Matters aims to ensure that every child enjoys fresh, sustainable food at school and understands where their food comes ffood at school and understands where their food comes ffood comes from.

«The report could not have come at a more opportune time as we in Sub-Saharan Africa seek to find sustainable ways and mechanisms for our food and nutrition security.

«When it comes to making sustainable choices, what we're hearing from consumers is that they want more information about how their food is produced,» says Ms Hughes.

Working with Slow Food in early 2000, and then subsequently, various food companies and non-profits in the emerging sustainable food space, the «aha» moment came somewhere in the early naughts, when his understanding of systems - thinking linked all of the numerous food and health issues, and brought to bear his passion for fixing our fFood in early 2000, and then subsequently, various food companies and non-profits in the emerging sustainable food space, the «aha» moment came somewhere in the early naughts, when his understanding of systems - thinking linked all of the numerous food and health issues, and brought to bear his passion for fixing our ffood companies and non-profits in the emerging sustainable food space, the «aha» moment came somewhere in the early naughts, when his understanding of systems - thinking linked all of the numerous food and health issues, and brought to bear his passion for fixing our ffood space, the «aha» moment came somewhere in the early naughts, when his understanding of systems - thinking linked all of the numerous food and health issues, and brought to bear his passion for fixing our ffood and health issues, and brought to bear his passion for fixing our foodfood.

Our Community Supported Agriculture (CSA) programs give Mass Audubon members a chance to have a deeper connection with their food and where it comes from, while enjoying fresher, tastier, and more sustainable fruits and vegetables.

There is no end to the benefits chemistry will bring to us all in the coming years: plastic electronics, self - cleaning clothes, sustainable food, clean water and renewable energy, to name a few.

Camels are specialists when it comes to adapting to the environment and have been characterized as sustainable food producers.

The new study comes as the debate about the role of livestock in sustainable global food production intensifies.

When it comes to long - term sustainable weight - loss, aim for balanced meals with all three macronutrients, based on nutrient - dense foods filled with vitamins, minerals, fiber, antioxidants, and omega - 3s.

Eating French - style is completely sustainable in the long run because you eat a bit of everything, even though the emphasis is on whole foods that come from nature.

My food inspirations come from taking the complexities of cooking vegan out of the kitchen through the creation of simple, quick, sustainable and healthy recipes that the whole family will love.

Sustainable energy and endurance comes from whole food nutrients like those you find in TeeChia.

Thrive ® Culinary Algae Oil launched in 2015 and is a consumer brand under Corbion N.V., a Netherlands - based global leader in food ingredients that is committed to developing sustainable solutions to improve the quality of life for people today and generations to come.

Keep at it and the body will continue to utilize, or metabolize, food efficiently and then you will visibly see and feel sustainable weight loss for the years to come.

That means saying goodbye to food that comes from factory farms (if you eat animal products), conventional produce that is laced with pesticides, herbicides, insecticides and other harmful chemicals like Glyphosate, and choosing food that is grown and raised in a healthy, happy, sustainable way.

You see, I've spent the past decade plumbing the depths of how to make eco-friendly living attractive and accessible to the mainstream, to crush the crunchy and difficult stereotype of being a tree - hugger, and one of the many things I've found is that, when it comes to groceries and our food budgets, more sustainable behaviors can result in big - time money savings (and often even better health and well - being).

«I look forward to hearing more in the coming year about how both staff and pupils have responded positively to the award and their new ethical, sustainable and School Food Standards - based meals.

In the coming years, the Institute will host regional food forums and develop new tools and resources to make healthy and sustainable food options available at the 10,000 local, state, and national parks across America (and for the 35 million meals served annually in our national parks!).

A United Nations report has once again stressed that the key to increasing food production so that the world's coming nine billion people can be fed without increasing climate change and further reducing biodiversity, is small - scale sustainable

For those who've been following, NWEI just came off of its bi-annual North American Gathering in Port Townsend, WA, where for 3 and half days over 90 of us convened to share ideas and plan new actions around creating healthier communities and more sustainable food systems.

The future of sustainable public transport could come through fueling buses with gas made from two of the things that we seem to have a lot of, human waste and food waste.

The need for advocates for all aspects of creating a sustainable regional food system — whether achieving greater food justice, creating efficient distribution networks or ensuring that farmers» markets have a level playing field to compete in the marketplace — come together in support of each other's efforts.

We are working to create a healthy future for our families and for generations to come — a world where all people have the resources they need, including wholesome food, clean water and sustainable energy.

Her family was featured on HGTV's Tiny House Big Living Season 2; The Birch House, where they share their love for sustainable living to ensure generations to come have clean air to breath, water to drink and food to eat.

• TimeOutNY: 101 Things To Do in NYC in Spring 2012, February 29, 2012 • New York Times: In New York Dining, the Appeal of Exclusive..., May 25, 2012 • PaperMag: Eight Items or Less, April 18, 2012 • Racked: Here's the Opening Day Lineup for the Hester Street Fair, April 18, 2012 • DNA Info: Bacon - Filled Macarons Coming to St. Mark's Place, February 29, 2012 • The Fashion Spot: An Interview with Matthew Levine, February 8, 2012 • The Fashion Spot: Style Expert SuChin Pak, February 20, 2012 • The Sydney Morning Herald: Then things you didn't know about New York, February 28, 2012 • The Stuff Travel: Ten Surprises about New York City, January 2012 • Midtown Lunch: Snap Food Truck Coming Soon, February 29, 2012 • The Local East Village: The Day Occupy Returns to Union Square, February 29, 2012 • BoozyBurbs: Foodie Trends in NJ, March 1, 2012 • The LoDown: LES Bites, March 5, 2012 • Accessories for WP7: SuChin Pak & the Hester Street Fair, March 3, 2012 • EV Grive: The newest concept for St. Mark's Place: bacon - filled macarons, February 29, 2012 • NYMag Grub Street: Gefilteria Will Peddle Sustainable Gefilte Fish, Borsch..., March 8, 2012 • FM News New York: Victoria's Favorite Finds: Macaron Parlour, March 7, 2012 • Beers and Beans: 3 Free Things To Do in NYC in Spring 2012, March 12, 2012 • NYMag Shopping: Critics» Pick • CBS News: NYC's 7 Best Springtime Street Fairs, March 20, 2012 • NYUNews: Top 5 open - air markets welcoming spring shoppers, March 25, 2012 • Serious Eats: Food Artisans: Macaron Parlour, March 27, 2012 • The LoDown: Hester Street Alum Macaron Parlour Opening LES Store, April 2, 2012 • New York Times Diner's Journal: What We're Reading, April 3, 2012 • NYMag: Opening Day for Foodies, April 1, 2012 • NYRacked: It's Flea Season: Outdoor Markets Return This Weekend, April 3, 2012 • New York Street Food: Food Festival Season Starts This Weekend, April 6, 2012 • Serious Eats: Heart of the House: Julian Plyter, Melt Bakery, April 5, 2012 • The LoDown: LES Bites: Life After Pulino's, Melt Bakery, Passover Nosh, April 6, 2012 • NYMag: SuChin Pak Wants to Fund Education With Dog Poo, April 4, 2012 • Bowerie Boogie: An Update on Melt Bakery at 132 Orchard Street, April 10, 2012 • Greenepoint Gazette: Lucky Ant Helps Local Biz Get Its Piece of the Pie, April 11, 2012 • Makers Profile: SuChin Pak, Journalist, April 12, 2012 • Court and Hudson: Five on Foot: What To Do in Nolita, April 13, 2012 • Christa in New York: Leap: Compass Yoga Joins Forces with The Hester Street, April 16, 2012 • The LoDown: Hester Street Fair Returns April 28, April 17, 2012 • Inagist: Hester Street Fair Returns April 28, April 17, 2012 • NYCGO: Hester Street Fair • DNA Info: New Food Vendors Launch Hester Street Fair's Third Season, April 18, 2012 • Travel and Tour World: Hester Street Fair Returns For Third Season, April 18, 2012 • Bright Lights, My City: The Hester Street Fair Opens for Third Season in LES, April 29, 2012 • East Village Eats: Hester Street Fair Arrives on Saturday, April 21, 2012 • Yoga Dork: Bringing Yoga to the Streets, April 24, 2012 • I Love New York: The Beat: Hester Street Fair Returns for Third Season, April 17, 2012 • Downtown Magazine: Some of City's Best Food, Art, and Clothing, April 19, 2012 • New York Nearsay: Hester Street Fair Coming to LES Every Saturday, April 19, 2012 • Julib: Trend Setter: Matt Levine, April 2012 • Serious Eats: Food Artisans: La Sonrisa Empanadas, April 24, 2012 • Time Out NY: Sample Sales and Shopping Events (April 26 - May 2, 2012), April 23 • NY Racked: T by Alexander Wang; Hester Street Fair; Embellished Clutches, April 26, 2012 • Daily Candy: The Weekend Guide, April 26, 2012 • Urban Daddy: The Weekend, April 26, 2012 • Eating in Translation: Food Friendly Events, April 26 - May 3 • NYMag Grub Street: Come Hungry: Hester Street Fair Returns on Saturday • ChowHound: Markets & Street Fairs, April 24, 2012 • AMNY: Weekend Picks: Hester Street Fair, Jack White, Boylesque, and More, April 26, 2012 • New York Times Diner's Journal: Weekend Fare, April 27, 2012 • New York Writes Itself: The Return of the Hester Street Fair, April 27, 2012 • Bowerie Boogie: Hester Street Fair Returns to the Lower East Side, April 27, 2012 • Serious Eats: NYC Food Events for the Weekend and Beyond, April 26, 2012 • Eater: Food Fests, April 27, 2012 • Inagist: Hester Street Fair Kicks off Tomorrow, April 27, 2012 • City Beams: The Hester Street Fair Will be Open Every Saturday in the Lower East Side • Coffee Meets Bagel: April's Last Weekend, April 26, 2012 • We Don't Do Much: Hester Street Fair, April 27, 2012 • Ice Cream Forum: Julian and Kareem Sell Their Wares at Hester St Fair, April 28, 2012 • Village Voice: A First Look at the Hester Street Fair, April 28, 2012 • Topix: A First Look at the Hester Street Fair, April 28, 2012 • Dessert Buzz NYC: Local sweet vendors draws crowds, April 30, 2012 • Serious Eats: Opening Day at the Hester Street Fair, April 30, 2012 • Paper and String: Hester Street Fair, April 30, 2012 • Plancast: Hester Street Fair Opening Day 2012 • Examiner: The Hester Street Fair's Sweet and Stylist Attractions, April 30, 2012 • Chaos Mag: A Fair To Remember: Hester Street Fair, April 29, 2012 • Dare You To: Hester Street Fair, April 29, 2012 • The Byrne Notice: What's At Hester Street Fair This Summer?

With so much cargo in products, food, and materials coming into the city every day, can we prevent the excess of waste and make it sustainable?

With other waste - to - energy plants competing for feedstocks, a shift to more sustainable agriculture requiring more biomass returned to the soil, and (yeah, I am an optimist) an increasing realization that we can't keep wasting food anyway, there will inevitably come a time when organic «waste» will be seen as an expensive, valuable resource.

Leadership here would come in the form of the presidential family sitting down together to meals as regularly as possible, cooked by a chef dedicated to sustainable food and ingredients sourced from a White House farm.

A debate is going on over at Mother Jones about our food systems, sparked by a piece written Paul Roberts pointing out that sustainable food systems aren't all that easy to obtain when it comes to feeding

Of course, the biggest obvious benefit would come through more local food production and the transition away from growing the (mostly) useless crop of grass in yards and toward a more sustainable model of homegrown food and DIY living.

Sustainable, healthy eating has much to do with understanding where your food comes from — something not usually pretty.

While I was pondering all this, I came across a video by OrganicNation, in which they take a visit to Organic Valley's headquarters, and ask Ken Cook, the President of Environmental Working Group (EWG), whether Big Organic is the enemy, or whether it has a role to play in mainstreaming more sustainable food and farming.

More on sustainable food in NYC Farm Camp Teaches NYC Chefs Where Their Food Comes From Fighting Obesity, NYC Looks to Regulate the Use of Food Stamps NYC to Require Biodiesel Heat, and 3 Other Ways the Big Apple is Going Green Otarian Opens - Vegetarian Fast Food, Carbon Labeled, in New York City and Lofood in NYC Farm Camp Teaches NYC Chefs Where Their Food Comes From Fighting Obesity, NYC Looks to Regulate the Use of Food Stamps NYC to Require Biodiesel Heat, and 3 Other Ways the Big Apple is Going Green Otarian Opens - Vegetarian Fast Food, Carbon Labeled, in New York City and LoFood Comes From Fighting Obesity, NYC Looks to Regulate the Use of Food Stamps NYC to Require Biodiesel Heat, and 3 Other Ways the Big Apple is Going Green Otarian Opens - Vegetarian Fast Food, Carbon Labeled, in New York City and LoFood Stamps NYC to Require Biodiesel Heat, and 3 Other Ways the Big Apple is Going Green Otarian Opens - Vegetarian Fast Food, Carbon Labeled, in New York City and LoFood, Carbon Labeled, in New York City and London

The effort is funded by the USDA's Risk Management Agency and comes at a critical time in which local, sustainable food sources must be more heavily emphasized across the country in light of growing challenges such as global warming and carbon footprint, water supply, food transportation costs, and food quality.