Sentences with phrase «sustainable food program»

Keep an eye out for our upcoming feature on the hotel's sustainable food program.

The new healthy and sustainable food program piloted at Muir Woods in the Golden Gate National Recreation Area is one of the first examples of how park concessions can effectively support healthy food choices.

This exciting Healthy & Sustainable Food Program was shaped and influenced by the work of the Institute at the Golden Gate's Food for the Parks initiative.

A key component of the Institute at the Golden Gate's continuing Food for the Parks initiative is its close collaboration with the National Park Service to develop the NPS» Healthy and Sustainable Food Program (HSFP).

The Institute and Golden Gate National Parks Superintendent Frank Dean are helping develop the National Park Service's ground - breaking Healthy and Sustainable Food Program.

Sports venues and concessionaires across the country are moving toward environmentally preferable food service to help build a healthier and more sustainable food program.

One part of this effort was the NPS Healthy and Sustainable Food Program.

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.

The Healthy and Sustainable Food Program has been «very exciting» for the agency, Rausch adds, because it is yet another place to make the connection for visitors to the park and region.

John Turenne, the president and founder of Sustainable Food Systems LLC, which works with schools to create healthier, sustainable food programs, nicely summed up this past week's collective anger: «Agribusiness is corrupting society with processed garbage,» said Turenne.

Join us for an evening of music and inspiration, as we raise critical funds for sustainable food programs that nourish victims and survivors of the earthquake in Haiti.

In fact, until a couple of years ago, she knew nothing about developing sustainable food programs and eco-design.

Not exact matches

In 2013 the challenge involved sustainable food, and the winning team, from McGill University's Desautels MBA program, offered up a plan to promote better insect farming practices for insect consumption in developing countries.

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.

Wine Institute supports the industry with international market development, media relations, sustainable winegrowing and education programs, and has a partnership with Visit California to showcase California's wine and food offerings and the state as a top travel destination.

Speakers included Nat from Rubbish Eat Rubbish Grow, who spoke on the Singapore blogging scene, and Australian organic food pioneer Brenda Fawdon, who shared her food philosophy on ethical eating, sustainable food and food wastage — the full program of the day is here.

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.

Douglas brings more than 13 years of experience to his new role, where he will guide the hotel's unique culinary programming and lead menu development that focuses on incorporating locally - sourced, sustainable foods.

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.

Kurt Rausch, branch chief for contract management within NPS» commercial services program, helped foster the program's six healthy and sustainable standards — healthy foods, healthy recreation, healthy habits, healthy people, healthy partnerships and healthy science — with the NPS's more than 400 concession contracts.

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

Registration Open for Online Summer Courses in UMass Sustainable Food and Farming Program Related ATTRA Resource: Links to Sustainable Agriculture Educational... ATTRA

Barilla is one of many food companies developing its own sustainable sourcing programs.

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: Peter Granoff, MS, Owner / Partner, Ferry Plaza Wine Merchant; Matthew Hoffman, PhD, Grower Program Coordinator, Lodi Winegrape Commission; Allison Jordan, Executive Director, California Sustainable Winegrowing Alliance; Cyril Penn, Editor in Chief, Wine Business Monthly; Rhonda Smith, Viticulture Farm Advisor, UC Cooperative Extension; Ann Thrupp, PhD, Executive Director, Berkeley Food Institute; Beth Vukmanic Lopez, SIP Certification Manager, Vineyard Team; and Steve Lederer, Napa County Green Business Program and Napa County Director of Public Works.

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.

A sustainable program only works with proper food preparation!

Since then the program has grown to include all things Sustainable from resource conservation to the reduction of food waste.

To promote more sustainable production, in 2012 Bord Bia launched Origin Green, a national program that brings together government, the private sector and food producers to set and achieve measurable sustainability targets.

CA Department of Food and Agriculture awards CSWA a $ 125,000 grant for a two - year project to develop a voluntary certification for the Sustainable Winegrowing Program to speed adoption of sustainable practSustainable Winegrowing Program to speed adoption of sustainable practsustainable practices (2008)

With nearly 20 years of experience in the hospitality industry, Originario will oversee operations for W San Francisco's acclaimed beverage and food program, including the hotel's signature TRACE restaurant, dedicated to socially responsible food created from locally sourced and sustainable ingredients, Upstairs Bar & Lounge, a dynamic lounge fuses signature cocktails with vibrant design, and The Living Room Bar, a chic hangout that couples craft cocktails with dynamic décor and electric beats spun by a live DJ.

The Website solely is intended to provide information and educate the public about various topics relating to genetically modified organisms (GMOs), including, without limitation, GMOs in our food supply, the Non-GMO Project's «Non-GMO Verification» program (the «Program»), the Non-GMO Project Standard (available at https://www.nongmoproject.org/product-verification/the-standard/)(the «Standard»), participants in the Program, and food products that have been verified through the Program and provide a resource for creating and nourishing a sustainable, non-GMO lifestyle by sharing resources, recipes, articles and inprogram (the «Program»), the Non-GMO Project Standard (available at https://www.nongmoproject.org/product-verification/the-standard/)(the «Standard»), participants in the Program, and food products that have been verified through the Program and provide a resource for creating and nourishing a sustainable, non-GMO lifestyle by sharing resources, recipes, articles and inProgram»), the Non-GMO Project Standard (available at https://www.nongmoproject.org/product-verification/the-standard/)(the «Standard»), participants in the Program, and food products that have been verified through the Program and provide a resource for creating and nourishing a sustainable, non-GMO lifestyle by sharing resources, recipes, articles and inProgram, and food products that have been verified through the Program and provide a resource for creating and nourishing a sustainable, non-GMO lifestyle by sharing resources, recipes, articles and inProgram and provide a resource for creating and nourishing a sustainable, non-GMO lifestyle by sharing resources, recipes, articles and insights.

CEUSA is dedicated to cultivating a sustainable food system through the operation of farmers» markets and educational programs.

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

A non-profit association founded in 2008 to foster sustainable business practices in the organic food trade through educational programming and annual reporting by member organizations.

The Australian Government Department of Agriculture and Water Resources develops and implements policies and programs to ensure Australia's agricultural, fisheries, food and fore stry indust ries remain competitive, profitable and sustainable, and supports the sustainable and productive management and use of rivers and water resources.

The Food Recovery Challenge is part of the EPA's Sustainable Materials Management Program, which seeks to reduce the environmental impact of food and other widely - used everyday items through their entire life cycle, including how they are extracted, manufactured, distributed, used, reused, recycled, and dispoFood Recovery Challenge is part of the EPA's Sustainable Materials Management Program, which seeks to reduce the environmental impact of food and other widely - used everyday items through their entire life cycle, including how they are extracted, manufactured, distributed, used, reused, recycled, and dispofood and other widely - used everyday items through their entire life cycle, including how they are extracted, manufactured, distributed, used, reused, recycled, and disposed.

Integration of sustainability measurements into pet food formulation programs could provide a tool to assess products and choose more sustainable formulations based on ingredient selection and nutrient composition.

Also on Tuesday, at the «Appetite for Action» event, Wiebe Draijer — as head of Rabobank, the world's leading food and agriculture bank — announced Kickstart Waste, a 3 - year program to contribute to the Sustainable Development Goals» Target 12.3 on food loss and waste.

Green City Market Programs Club Sprouts Green City Market encourages young people to try new, locally grown sustainable foods at its Club Sprouts.

Over the past 31 years, the EcoFarm Conference and education programs have reached more than 75,000 participants, supporting grassroots leadership and regional solutions to increase and promote healthy, ecologically - sustainable farms and food systems.

Kaszubinski, a new resident of Pompano Beach, oversees the culinary execution of the resort's food and beverage program, which includes McCoy's Oceanfront, the beachfront restaurant and lounge that pays homage to its Prohibition - era namesake with a focus on fresh Florida seafood and menu items prepared with local and sustainable ingredients, as well as in - room dining and catering for meetings and events.

The report calls for the creation of innovative public - private partnership arrangements, as well as partnerships involving different levels of government, civil society organizations, and donor organizations, in areas from crop technology to the provision of school feeding programs to help bring about sustainable food security throughout Asia.

Through the CGIAR Climate Change, Agriculture, and Food Security Research Program, a research that focuses on the development and adaptation of climate - smart technologies for sustainable intensification of farming systems in South Asia is in progress.

Food Waste Reduction Alliance LeanPath Stay Ahead of Food Loss (video) New Venture Fund REDUCING FOOD WASTE by Changing the Way Consumers Interact with Food Spoiler Alert Using Data to Reduce Food Waste National Restaurant Association ConServe Program National Restaurant Association ConServe Reduce Waste in Your Restaurant: Extend Oil Life with Proper Fry Cooking Techniques (video) Hotel Kitchen Toolkit University of Massachusetts Amherst's Making Local, Healthy, Sustainable Delicious; The How - To Guide for Foodservice OperaFood Waste Reduction Alliance LeanPath Stay Ahead of Food Loss (video) New Venture Fund REDUCING FOOD WASTE by Changing the Way Consumers Interact with Food Spoiler Alert Using Data to Reduce Food Waste National Restaurant Association ConServe Program National Restaurant Association ConServe Reduce Waste in Your Restaurant: Extend Oil Life with Proper Fry Cooking Techniques (video) Hotel Kitchen Toolkit University of Massachusetts Amherst's Making Local, Healthy, Sustainable Delicious; The How - To Guide for Foodservice OperaFood Loss (video) New Venture Fund REDUCING FOOD WASTE by Changing the Way Consumers Interact with Food Spoiler Alert Using Data to Reduce Food Waste National Restaurant Association ConServe Program National Restaurant Association ConServe Reduce Waste in Your Restaurant: Extend Oil Life with Proper Fry Cooking Techniques (video) Hotel Kitchen Toolkit University of Massachusetts Amherst's Making Local, Healthy, Sustainable Delicious; The How - To Guide for Foodservice OperaFOOD WASTE by Changing the Way Consumers Interact with Food Spoiler Alert Using Data to Reduce Food Waste National Restaurant Association ConServe Program National Restaurant Association ConServe Reduce Waste in Your Restaurant: Extend Oil Life with Proper Fry Cooking Techniques (video) Hotel Kitchen Toolkit University of Massachusetts Amherst's Making Local, Healthy, Sustainable Delicious; The How - To Guide for Foodservice OperaFood Spoiler Alert Using Data to Reduce Food Waste National Restaurant Association ConServe Program National Restaurant Association ConServe Reduce Waste in Your Restaurant: Extend Oil Life with Proper Fry Cooking Techniques (video) Hotel Kitchen Toolkit University of Massachusetts Amherst's Making Local, Healthy, Sustainable Delicious; The How - To Guide for Foodservice OperaFood Waste National Restaurant Association ConServe Program National Restaurant Association ConServe Reduce Waste in Your Restaurant: Extend Oil Life with Proper Fry Cooking Techniques (video) Hotel Kitchen Toolkit University of Massachusetts Amherst's Making Local, Healthy, Sustainable Delicious; The How - To Guide for Foodservice Operators

But district officials said the program's rules and restrictions hampered any flexibility the district wanted in further accomplishing its goals of providing healthy food in an environmentally sustainable manner.

Ultimately, Extension services serve as the bridge school districts need between the locally - grown foods they serve, and a sustainable program that makes a positive impact on Alaska's students.

CHEF KATE ADAMICK, Principal of Food Systems Solutions ® LLC, is a New York City - based consultant specializing in integrating operational changes, site - based programming, and public - private partnerships to implement, reinforce and support the healthful transformation of institutional meals programs and aid in developing local and sustainable agriculture systems.

This grant is designed to help improve student access to high - quality, nutritious foods at school, and provides funds to help schools improve or expand their breakfast programs with an emphasis on sustainable, alternative breakfast options.

The Gardening and Horticulture Program at the Waldorf School of Garden City aims to give students the experience and practical skills to grow their own food in a healthy sustainable way; not only for their bodies, but for the health and vitality of our planet earth.