Not exact matches
Investing in efficient, low -
cost and
sustainable processing technologies, adequate storage and packaging solutions, road infrastructure and market linkages as well as providing training and education to chain actors, including consumers, are among the tried and proven interventions which increase the efficiency of the chain and therefore lead to a reduction in
food loss and waste.
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 car
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 car
food or animal feed, or for storing carbon.
Earth Day
Food & Wine: Farm to Fork Dinner April 11, 2014 Time: 5:30 pm — 10 pm
Cost: $ 175 per person The Restaurant at JUSTIN, Paso Robles 805/466 -2288 Learn about JUSTIN's biodynamic and
sustainable winery practices and help pick fresh vegetables and herbs for dinner.
Alongside
sustainable credentials, the industry has also sought to promote the health benefits of frozen
food such as frozen vegetables, which offer increased nutritional content for a lower
cost.
There is a clear trend due to the need for
sustainable packaging as well as
cost efficiency to optimise packaging materials without compromising
food and beverage products.
Prelude to Passport Dry Creek Valley April 24, 2015 Time: Varies
Cost: $ 75 Venues throughout Dry Creek Valley, Sonoma County
[email protected] Enjoy carefully selected wine and
food pairings from Dry Creek Valley, featuring a number of
sustainable, organic, or biodynamic producers.
Central Coast Earth Day
Food & Wine Main Event April 18, 2015 Time: 1:00 pm - 5:00 pm Cost: $ 50 - $ 115 Castoro Cellars, San Luis Obispo County 805/466 -2288,
[email protected] The Earth Day Food and Wine Main event delivers a top quality food and wine experience paired with a casual, low - key atmosphere, all while celebrating the passionate people behind a sustainable food movem
Food & Wine Main Event April 18, 2015 Time: 1:00 pm - 5:00 pm
Cost: $ 50 - $ 115 Castoro Cellars, San Luis Obispo County 805/466 -2288,
[email protected] The Earth Day
Food and Wine Main event delivers a top quality food and wine experience paired with a casual, low - key atmosphere, all while celebrating the passionate people behind a sustainable food movem
Food and Wine Main event delivers a top quality
food and wine experience paired with a casual, low - key atmosphere, all while celebrating the passionate people behind a sustainable food movem
food and wine experience paired with a casual, low - key atmosphere, all while celebrating the passionate people behind a
sustainable food movem
food movement.
Central Coast Earth Day
Food & Wine Weekend April 17 - 19, 2015 Time: Varies Cost: Varies Various locations throughout Paso Robles
[email protected] The Earth Day Food & Wine Weekend celebrates the Paso Robles region's sustainable food and wine cult
Food & Wine Weekend April 17 - 19, 2015 Time: Varies
Cost: Varies Various locations throughout Paso Robles
[email protected] The Earth Day
Food & Wine Weekend celebrates the Paso Robles region's sustainable food and wine cult
Food & Wine Weekend celebrates the Paso Robles region's
sustainable food and wine cult
food and wine culture.
Lack of the utilization of
sustainable,
cost effective postharvest practices, leading to high levels of
food loss on the farm, and in wholesale and retail markets.
This has been a natural response to my growing interest in plant based nutrition and whole
foods whilst also doubling as a
cost - saving measure (my preferred dairy brands aren't cheap and neither is ethical,
sustainable meat, so we avoided both whilst my income was awry).
Combining their passion for seafood with a 144
food & drink • july / august 2011 • www.fooddrink-magazine.com << The Fish Market thrives by promoting the healthiness and
cost value of its meals, as well as sourcing its inventory from
sustainable suppliers.
As schools continue to join this initiative, a growing network will allow
costs of implementing local and
sustainable foods to decrease.
For a long time now, I've wanted to tell you about Midd Foods, an innovative, low -
cost and
sustainable community - based
food system run by college students at Middlebury in Vermont.
Whether you are concerned about improving maternal and infant health outcomes, preventing chronic disease and obesity, reducing health - related
costs, or developing more
sustainable food systems, you have a role in supporting breastfeeding.
As transportation
costs may become a large part of future
food price increases, this aspect of city life, an underexploited resource at present, may assume an important place in the
sustainable urban experience of tomorrow.
Tracing the history of
food production in the United States, the film charts how farming has gone from local and
sustainable to a corporate Frankenstein monster that offers cheap eggs, meat, and dairy at a steep
cost: the exploitation of animals; the risky use of antibiotics and hormones; and the pollution of our air, soil, and water.
Last year, Walmart announced a commitment to create a more
sustainable food system, with a focus on improving the affordability of
food by lowering the «true
cost» of
food for both customers and the environment, increasing access to
food, making healthier eating easier, and improving the safety and transparency of the
food chain.
In October of 2014, Walmart announced a commitment to create a more
sustainable food system, with a focus on improving affordability by lowering the «true
cost» of
food for both customers and the environment, increasing access to
food, making healthier eating easier, and improving the safety and transparency of the
food chain.
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.
In the end, to achieve
sustainable food security we will probably need many different techniques — including organic, conventional, and possible «hybrid» systems — to produce more
food at affordable prices, ensure livelihoods for farmers, and reduce the environmental
costs of agriculture....
One Planet Living principle Masdar Target ZERO CARBON 100 per cent of energy supplied by renewable energy — Photovoltaics, concentrated solar power, wind, waste to energy and other technologies ZERO WASTE 99 per cent diversion of waste from landfill (includes waste reduction measures, re-use of waste wherever possible, recycling, composting, waste to energy)
SUSTAINABLE TRANSPORT Zero carbon emissions from transport within the city; implementation of measures to reduce the carbon cost of journeys to the city boundaries (through facilitating and encouraging the use of public transport, vehicle sharing, supporting low emissions vehicle initiatives) SUSTAINABLE MATERIALS Specifying high recycled materials content within building products; tracking and encouraging the reduction of embodied energy within material sand throughout the construction process; specifying the use of sustainable materials such as Forest Stewardship Council certified timber, bamboo and other products SUSTAINABLE FOOD Retail outlets to meet targets for supplying organic food and sustainable and or fair trade products SUSTAINABLE WATER Per capita water consumption to be at least 50 per cent less than the national average; all waste water to be re-used HABITATS AND WILDLIFE All valuable species to be conserved or relocated with positive mitigation targets CULTURE AND HERITAGE Architecture to integrate lo
SUSTAINABLE TRANSPORT Zero carbon emissions from transport within the city; implementation of measures to reduce the carbon
cost of journeys to the city boundaries (through facilitating and encouraging the use of public transport, vehicle sharing, supporting low emissions vehicle initiatives)
SUSTAINABLE MATERIALS Specifying high recycled materials content within building products; tracking and encouraging the reduction of embodied energy within material sand throughout the construction process; specifying the use of sustainable materials such as Forest Stewardship Council certified timber, bamboo and other products SUSTAINABLE FOOD Retail outlets to meet targets for supplying organic food and sustainable and or fair trade products SUSTAINABLE WATER Per capita water consumption to be at least 50 per cent less than the national average; all waste water to be re-used HABITATS AND WILDLIFE All valuable species to be conserved or relocated with positive mitigation targets CULTURE AND HERITAGE Architecture to integrate lo
SUSTAINABLE MATERIALS Specifying high recycled materials content within building products; tracking and encouraging the reduction of embodied energy within material sand throughout the construction process; specifying the use of
sustainable materials such as Forest Stewardship Council certified timber, bamboo and other products SUSTAINABLE FOOD Retail outlets to meet targets for supplying organic food and sustainable and or fair trade products SUSTAINABLE WATER Per capita water consumption to be at least 50 per cent less than the national average; all waste water to be re-used HABITATS AND WILDLIFE All valuable species to be conserved or relocated with positive mitigation targets CULTURE AND HERITAGE Architecture to integrate lo
sustainable materials such as Forest Stewardship Council certified timber, bamboo and other products
SUSTAINABLE FOOD Retail outlets to meet targets for supplying organic food and sustainable and or fair trade products SUSTAINABLE WATER Per capita water consumption to be at least 50 per cent less than the national average; all waste water to be re-used HABITATS AND WILDLIFE All valuable species to be conserved or relocated with positive mitigation targets CULTURE AND HERITAGE Architecture to integrate lo
SUSTAINABLE FOOD Retail outlets to meet targets for supplying organic food and sustainable and or fair trade products SUSTAINABLE WATER Per capita water consumption to be at least 50 per cent less than the national average; all waste water to be re-used HABITATS AND WILDLIFE All valuable species to be conserved or relocated with positive mitigation targets CULTURE AND HERITAGE Architecture to integrate local val
FOOD Retail outlets to meet targets for supplying organic
food and sustainable and or fair trade products SUSTAINABLE WATER Per capita water consumption to be at least 50 per cent less than the national average; all waste water to be re-used HABITATS AND WILDLIFE All valuable species to be conserved or relocated with positive mitigation targets CULTURE AND HERITAGE Architecture to integrate local val
food and
sustainable and or fair trade products SUSTAINABLE WATER Per capita water consumption to be at least 50 per cent less than the national average; all waste water to be re-used HABITATS AND WILDLIFE All valuable species to be conserved or relocated with positive mitigation targets CULTURE AND HERITAGE Architecture to integrate lo
sustainable and or fair trade products
SUSTAINABLE WATER Per capita water consumption to be at least 50 per cent less than the national average; all waste water to be re-used HABITATS AND WILDLIFE All valuable species to be conserved or relocated with positive mitigation targets CULTURE AND HERITAGE Architecture to integrate lo
SUSTAINABLE WATER Per capita water consumption to be at least 50 per cent less than the national average; all waste water to be re-used HABITATS AND WILDLIFE All valuable species to be conserved or relocated with positive mitigation targets CULTURE AND HERITAGE Architecture to integrate local values.
The scope of this chapter, with a focus on
food crops, pastures and livestock, industrial crops and biofuels, forestry (commercial forests), aquaculture and fisheries, and small - holder and subsistence agriculturalists and artisanal fishers, is to: examine current climate sensitivities / vulnerabilities; consider future trends in climate, global and regional
food security, forestry and fisheries production; review key future impacts of climate change in
food crops pasture and livestock production, industrial crops and biofuels, forestry, fisheries, and small - holder and subsistence agriculture; assess the effectiveness of adaptation in offsetting damages and identify adaptation options, including planned adaptation to climate change; examine the social and economic
costs of climate change in those sectors; and, explore the implications of responding to climate change for
sustainable development.
Every issue is an invaluable guide to leading a more
sustainable life, covering ideas from fighting rising energy
costs and protecting the environment to avoiding unnecessary spending on processed
food.
AIA lists the ambitions set for the building: «1) to create the best possible learning environment by providing exceptional daylighting, views, indoor air quality, and thermal comfort; 2) to make the
sustainable design strategies a visible part of the students» education by developing the site as a teaching tool with natural drainage and native and
food - producing plants; 3) to inspire and excite the community about the possibilities of
sustainable design and in turn generate support and private funding; 4) to reach net - zero electricity use through exceptional efficiency and adding photovoltaic (PV) capacity to meet the remaining electrical demand; and 5) to reach these goals with only a modest
cost premium.»
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.
About Blog One Yard Revolution is all about growing a lot of
food on a little land using
sustainable organic methods, while keeping
costs and labor at a minimum.