Monday, September 14, 2009
Seeds and the future of food
Sorry, more videos. We'll stop being busy in about a week. Fortunately, there are a lot of good videos out there. This one is part of the latest crop released by TED, about the future of genetic diversity and seeds. Cary Fowler describes his work on the seed vault that recently opened in arctic Norway. I made a reference to that seed vault in an op-ed about the importance of agricultural education in The Chronicle of Higher Education.
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1 comment:
Joe, I thought you may find this article interesting.
Chris M
ARAMARK and the IFMA Foundation Provide Guidance for Sustainable Practices in the Food Service Environment
January 5, 2010, Philadelphia, PA - Two global leaders in professional services — ARAMARK and the IFMA Foundation — released Sustainability in the Food Service Environment, a practical, real-world guide for introducing and advancing sustainable practices within food services.
The guide is the third in the Sustainability “How-to” Guide Series by the IFMA Foundation and provides practical, real-world guidance on how to introduce and advance sustainable practices within the food service environment.
The guide, available free of charge, provides an overview of several key areas in the food service environment, including:
Building a business case for sustainability, along with effective measurement tools.
Procurement of sustainable foods, including local purchasing, food safety and disposable products.
Green buildings, including site planning, water efficiency, building materials, HVAC (heating ventilation and air conditioning) systems and ongoing operations.
Energy management considerations, including lighting, windows, demand, refrigeration systems, efficient and Energy Star appliances.
Waste stream management, including reusable dishes and flatware, composting and recycling.
Case studies that offer real-world insight into effective approaches.
Insights and expertise for the guide came from a cross section of ARAMARK’s food and facilities management operators and subject matter experts. It is a practical guide and reference for food and facilities managers across multiple industry sectors.
“ARAMARK has been a valued Corporate Sustaining Partner of IFMA for a number of years, and we are delighted that they’ve decided to share their extensive knowledge about the food industry with our membership,” said IFMA Foundation Executive Director Will Rub.
“The Sustainability ‘How-to’ Guide Series has been extremely well received so far,” said Eric Teicholz, executive editor of the guides. “Our constituency has indicated a strong interest in learning more about sustainability in the food service industry, and this new ARAMARK guide definitely meets that need.”
To obtain your own copy of the Sustainability in the Food Service Environment guide, please visit www.ifmafoundation.org or ARAMARK’s Web site. The guide is downloadable free of charge.
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