(Photo credit: Wikipedia)
When it comes to eating well, the advice we get is that fresh is better than processed, fruit and veg are better than fats and carbs, and organic is best of all.
But what if the food we eat is not truly feeding us? Many choose to buy organic to be assured food doesn’t have the “bad stuff” in it. But how do we know it’s got the “good stuff” in it – flavour, wholesomeness, vitamins, minerals?
More information: theguardian.com
Integrated waste disposal facility, Allington (Photo credit: Wikipedia)
Rubbish is a rather big, costly and challenging beast. Of the £3bn spent each year by businesses on environmental protection, one third is spent on waste management. But companies are not alone in feeling the strain. Local governments across Europe face similar challenges as they consider ways to sort through the tons of waste thrown away every year.
Taming the beast will require the involvement of all levels of government, and concerted action led by Europe’s local authorities. It is broadly agreed that the current loss of resources, cost to businesses and households and impact on the environment must be stopped at all costs.
More information: theguardian.com
Posted in Other experiences
- Tagged city food, consumer, European Union, farmers market, Food, Food miles, Food security, Government, Local food, Nutrition, Social enterprise, Sustainability, Waste management
Voici une bonne nouvelle pour les très nombreux français qui souffrent de mal de dos… Ces souffrances pourraient être dues à une bactérie, le Propionibacterium acnes (P. acnes). Une étude danoise révèle que cette bactérie serait présente dans plus d’un tiers des cas de lombalgie chronique avec hernie discale. Les douleurs pourraient donc être traitées avec des antibiotiques, explique mardi Le Figaro.
L’étude a été menée auprès de 61 patients qui allaient subir une intervention chirurgicale pour une hernie discale. Ces derniers souffraient surtout de douleurs lombaires depuis plus de six mois et l’examen IRM de leur colonne vertébrale montrait un aspect caractéristique que les radiologues appellent Modic 1.
Plus d’information: atlantico.fr
(Photo credit: jean-louis zimmermann)
De cara a esta temporada parece oportuno recordar que no caigamos en algunos vicios que conviene evitar si queremos disfrutar en su plenitud de la experiencia de saborear un buen vino.
Aunque los que tenemos el privilegio y la suerte de poder consumir vino no estamos ya normalmente en el colegio, si queremos disfrutar en su plenitud de la experiencia de saborear un buen vino, y si además queremos quedar bien y que nos consideren como auténticos entendidos, debemos fijarnos en que a lo largo de todo el proceso de consumo del vino hay una serie de cosas que no es conveniente hacer, que son contraproducentes, que nos alejan de la satisfacción que debe acompañar a todo el trayecto del vino hasta que llega a nuestra boca.
Um dos principais relatórios apresentados no Rio+20 conclui que o investimento na agricultura sustentável poderá gerar 50 mil novos empregos no campo até 2050. O relatório Evitando a Fome no Futuro foi lançado pelo UNEP, o Programa das Nações Unidas para o Meio Ambiente, e explica que, ao mesmo tempo que se discute a disponibilidade e acesso à comida, o mundo está a acabar com os seus serviços ambientais básicos, como a água e solo.
“Temos de trabalhar com o facto de que é possível produzir alimentos sem pôr em causa a natureza. É preciso investir em sistemas alimentares sustentáveis, caso contrário o mundo não dará conta de alimentar os nove mil milhões de habitantes previstos para 2050”, explicou Joseph Alcamo, cientista-chefe do UNEP e que apresentou o relatório aos jornalistas.
Segundo Alcamo, esta transição para uma produção de alimentos mais sustentável não é tão difícil de acontecer. “Por exemplo, se investirmos 1,06% do PIB global em agricultura sustentável a partir de 2015, poderemos ter até 50 milhões de novos empregos verdes no campo até 2050. É uma situação win-win (ganha-ganha). Fortalecemos as bases ecológicas da agricultura e aumentamos a oferta de emprego, ou seja, arrefecemos a economia”, continuou o responsável.
Além do incentivo à agricultura e pesca sustentável, o novo relatório do UNEP aponta outras medidas que devem ser tomadas para fortalecer as bases ecológicas do planeta e, consequentemente, a segurança alimentar de sua população, como o estímulo à produção e consumo sustentável ou redução do desperdício de alimentos.
“Ni mata ni engorda” es el blog de Rubén Amorín, ourensano de pro y gallego de convicción. En su descripción, Rubén explica que:
Si me preguntasen la definición de una Cocina yo les diría: “Lugar del mundo donde se fabrican momentos de felicidad”.
Y este es el uno de los pilares de mi pasión por el Mundo Gastronómico. Esos ratos que uno pasa entre hornillos y cazuelas aportan sensaciones que convierten la comida que luego degustaremos en algo más que un mero alimento. (…) Aprecio los buenos productos, como los de esta tierra, que son la base para crear buenas y sabrosas recetas, y desde aqui las compartiré con todos vosotros.
Mis abuelas y mi madre han sido las causantes de todo esto, enseñándome en el día a día su buen hacer y poco a poco dejándome “solo ante el fogón”. Según ellas hay que usar siempre el mejor condimento hasta ahora conocido: cocinar sin prisas y con un toque de cariño.
Pueden consultarse las sabrosas recetas en : Ni mata ni engorda
This article, written by Mark Stein, explains that community-based food initiatives have developed in the UK in recent years reflecting growing interest in developing local sources of food supply. Such initiatives often use volunteer labour and exploit urban land which is otherwise underutilised. They strengthen bonds within communities and can be particularly helpful for people with disabilities.
Community-based food businesses are not primarily engaged in the pursuit of profit although ideally they will be able to survive in the long term without public sector grant funding. They aim to reconnect people in a particular locality with food growing in the belief that this will lead to better nutrition, greener food production and more local jobs.
The context for the growth of these businesses is a radical critique of the current UK food system such as that expressed by the Hackney-based social enterprise Growing Communities in its “Manifesto for Feeding Cities” published in 2010:
“Currently the supermarkets and agri-business control our food. The centralised and industrialised system they have developed has provided us with plentiful, cheap food but at enormous cost to the environment and communities.”
For reading the article, please click here.
This report builds on findings in the Bristol Peak Oil report and explores the strengths and vulnerabilities in the current food system that serves Bristol and the city region in more detail. The report is primarily a descriptive baseline study of the main elements of the food system with an analysis of its resilience. It looks at the ‘positive powers’ cities may have in relation to their food systems and it makes suggestions for action. The work of researching and preparing the “who Feeds Bristol” report was commissioned and funded by NHS Bristol and undertaken by Joy Carey, an independent food systems planner and researcher. The document was published in March 2011.Feeding Bristol successfully in the future will depend on the planning that is taking place right now. The future effects of climate change and of peak oil mean that we need to develop innovation in the production, distribution and consumption of food within our local communities. This is a necessity to ensure healthy, sustainably produced food is available to everyone. On 10 March 2010, the Bristol Partnership held a conference at Bristol City Council to discuss elements of these issues and talk about local food projects. Supporting the move towards a more sustainable, healthy city Bristol City Council has an internal Food Interest group that meets quarterly. Membership represents the services in the council that regulate, procure, provide, allocate space for and dispose of food.
If you want to know more about this initiative, please visit Bristol homepage
Food for Life distributes food on an international basis produced solely from vegan and lacto-vegetarian ingredients. (Photo credit: Wikipedia)
“Food mapping is an opportunity for policy makers at local and national levels to work with others to develop an evidence base for assessing need, developing action plans and monitoring progress. In doing so, food mapping could help bring about positive change and effectively tackle the interlinking barriers to healthy food access. Food mapping can help inform an appropriate, joined-up and supportive policy framework for improving food access over time” Community Food and Health (Scotland).
Food mapping has been defined as the process of finding out where people can buy and eat food, and what the food needs of local people are. It is a type of needs assessment that aims to identify the geographical areas or communities that have the greatest needs in terms of access to food. This generally relates to access to affordable fresh fruit and vegetables and other healthy foods, however, food mapping may also be used to identify the availability of other specific types of food e.g. local produce or ethnic foods. The area covered by a food mapping exercise could range from a small village or urban estate, to large city or a whole county. Food mapping is one of the first activities that should take place when you are thinking about setting up a food project, and even more so when planning to deliver a programme of different activities to increase access to healthy foods. This is so that you can identify what problems there are with accessing food in an area and then plan initiatives that aim to deal with these problems.
For more information and a toolkit, please visit FOOD VISION
Posted in Tools for Cities
- Tagged Consumer protection, Economy of Proximity, Food, Food miles, Health, Local Economy, Local enterprise partnership, Local food, Nutrition, Organic food, Short delivery systems, Slow Food, Supply chain
This pocketbook provides the reader with information on how the food chain evolves in Europe; it presents a range of statistical indicators for each step of this chain from the farm to the fork, passing from production on the farm, through food processing, to logistical activities such as importing, transporting and distributing, before reaching the end consumer either through purchases made in retail outlets or through the consumption of food and drink in cafés, bars and restaurants. Its aim is to give a summary of the data currently available within Eurostat s Food: from farm to fork database. The publication structure follows closely the approach adopted by the European Commission on food safety policy, and the indicators presented have been developed with this in mind. This publication may be viewed as a compendium of the data available within Eurostat on the food chain