Studies investigating pesticides and children’s health found that chemicals such as chlorpyrifos, 2,4-D and permethrins are linked to increased risk of brain damage, cancer and other serious conditions.
The Intergovernmental Panel on Climate Change (IPCC) held a recent meeting in Japan and have changed their prediction from a 2 degree temperature rise to anticipating even higher temperature increases. Oxfam insist wealthy countries need to cut emissions in order to prevent imminent climate change escalation beyond the expected 2 degrees. The biggest challenge is that wealthy nations are creating hunger for poorer nations.
We will be taking you through the exciting life journey of tomatoe plant. Anybody who gardens has got to get excited about watching the first sprouts poke through the soil and slowly uncurl into baby tomato plants.
In the Garden Program at the Edible Schoolyard, we emphasize four main skills as the foundation for maintaining a healthy garden but incorporate jobs into every garden class that appeal to the diverse interests and energy levels of our students.
Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people‚ where it comes from, how it tastes and how our food...
An uninspiring little patch of Simon Balle School has been transformed into a glorious kitchen garden by some of our Year 11 pupils. A tiny courtyard area outside the Art rooms and the Food Technology area was screaming ...
SUGAR-packed fruit juice and fizzy drinks should carry health warnings just like cigarettes and poisons, a leading expert has claimed. (Sugary drinks contribute to chronic disease, unspeakable suffering & unsustainable health care costs!
Students reap rewards of a school harvest Coffs Coast Advocate Just take a look at the novel concept of chef Stephanie Alexander that tackles childhood obesity through a healthy eating program introduced in primary schools.
When three continents witnessed food riots in 2007 and 2008, we saw the international food system is not as stable as it looks. There’s unprecedented competition for food due to population growth and changing diets. Experts predict that by 2050, if things don't change, we will see mass starvation across the world.
In this documentary, George Alagiah travelled the world to unravel the complicated web of links that binds the world's food together, bringing it from farm to table. It reveals a growing global food crisis that could affect the planet in the years ahead. What can we do to avert this?
BBC doco link below regarding overconsumption on the one hand and inability to maintain the enormous variety and stocks of food that the recent food markets have enjoyed into our future. I'm a meat eater BTW. I'm not advocating everyone stop eating meat, although some do. But I do think its a worthy problem to help solve. There will be so many solutions already being developed, how to cultivate and develop a long term plan to develop diversification of crops not reliant upon heavy oil and water production and use, that sustain populations through unpredictable climate changes with responsive agility to markets? In my mind a plan that doesn't rely on super farms, but responds to the small farmer and the local market as much as to export demand is preferable and more resilient. On that note I know the robots cometh. How to factor all of those exponential technological leaps in, to include them but not at human expense.
My notes here. Earth Policy Institute Lester Brown foresees food security as the number one challenge for affluent and non affluent countries. He's been an environmental and agricultural analyst for 50 years.
Todays modern farming techniques wont feed us by 2050 unless we double productivity/yield. The finite arable land wont support this. In addition changing weather is destined to reduce all crop yields world wide which will increase food prices.
-Richard Warburton head of Bidwells Agribusiness predicts food and water wars.
-Maasai Chief Saamy Ole Terakuai states weather has changed. He cant use his cattle for sale, for food, nor for milk, nor use their hides. Based upon Kenya, Australia in particular is at risk.
-Waitrose Farmer UK recounts volatility in grain market in part due to climate changes. -Oil is used in intensive agriculture for fuel, fertilisers, pesticides, packaging, processing. 100g of cheese requires 140ml of oil. One tomato grown in a greenhouse uses more than a third of a litre of oil. Oil prices inflate food prices let alone affect food production. Cuba's economy collapsed due to their reliability upon oil. A fuel shock fuels a food shock. A very important part of this discussion documents that fuel crops (biofuels) are replacing food crops! At huge cost to locals, workers and future food security. Demonstrating that competition between fuels (cars) and food (for people) needs monitoring, especially as it is further exacerbating the divisions between rich and poor, developed and undeveloped worlds.
-Water is then tackled as a diminishing resource. Obviously essential for food production.
-Overfishing is next. World stocks of seafood could collapse by 2048. 90% of bottom fish (bottom trawls) are already gone! 80% of UK fish species are under threat. Meanwhile the market demand for fish in the UK is greater than ever, sourcing from outside including poorer countries such as Senegal, who themselves have food shortages. Senegalese are forced to share their waters with modern european fleets-Trawlers. Actionaid who monitor overfishing, observe the unlimited trawling by europeans who are profiteering from and at the expense of the Senegalese. 3/4 global fish stock are overexploited.
-Milk and meat consumption are expanding unsustainably as developing world's incomes rise. The film states that there's not enough land to produce the meat that both the developed and developing world require. 2.3kg of grain to produce 1 kilo of chicken, 15kg of grain to produce 1 kilo of beef.
Mt.Diablo High School program focuses on healthy gardening and cooking. "I eat it all the time with thyme from the garden or savory herbs from my kitchen." Cruz and his classmates in the school's summer enrichment program are harvesting,...
Lecture 1: The Food Journey: what our labels tell us about our food (and what they don't) This year, SFMC is planning a series of informative (RT @RelaxWithDax: Come to Slow Food Mother City's first lecture!
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