Snack food fast food automobile use time spent viewing television or looking at computer screens the ubiquity of vending machines suburban sprawl increasing portion sizes female labor force participation poverty affluence supermarket availability
most often those meals came from fast-food restaurants or takeout. Eating evening meals other meals and snacks in front of the television was fairly common.
Then we started sampling insects found in surrounding urban areas including fast food restaurants and again we found house flies with multi-drug resistant bacteria.
what is reflected on the price tags at grocery stores and restaurants. Producing food--and beef in particular--is a significant source of greenhouse gas emissions
and recipes health-related activities for school events family newsletters and guidance for school lunchrooms to encourage healthy eating for example by creating a salad bar.
or creating a salad bar require a small amount of start-up funding. There's room for a program like this at all schools said Scherr.
so much morein the April issue of Food technology magazine published by the Institute of Food Technologists (IFT) Senior Associate Editor Karen Nachay writes about rice becoming a trendy culinary selection of many restaurant menus
The National Restaurant Association's 2014 What's Hot Culinary Forecast predicts diners will see more rice selections on restaurant menus including black rice and red rice.
and coconut water ranked eighth among the popular nonalcoholic beverage trends in restaurants for 2014.
if chocolate milk were banned from school cafeterias? Students take 10%less milk waste 29%more and may even stop eating school meals says Andrew Hanks Phd.
Oregon elementary schools where chocolate milk had been banned from the cafeterias and replaced with skim milk. While this policy eliminated the added sugar in chocolate milk there were unexpected nutritional and economic backlashes.
Removing flavored milk from cafeterias decreases added sugar yet the economic and nutritional costs warrant reconsidering a less restrictive policy.
or sausages while fish fast foods chocolate greasy foods pasta and rice were also high on the list.
#Fast food giants ads for healthier kids meals dont send the right messagefast food giants attempts at depicting healthier kids'meals frequently goes unnoticed by children ages 3 to 7
Sargent and his colleagues studied fast food television ads aimed at children from July 2010 through June 2011.
and Burger king children's advertising emphasized giveaways like toys or box office movie tie-ins to develop children's brand awareness for fast food chains
The fast food industry spends somewhere between $100 to 200 million dollars a year on advertising to children ads that aim to develop brand awareness
In contrast to the nutrition requirements on breakfast and lunches sold in school cafeterias foods sold at concession stands do not follow the standard nutrition guidelines
and restaurants and 24.7%said that it had been a member of the household who was a smoker.
This indicates that increasing the intake of foods associated with a prudent dietary pattern is more important than totally excluding processed food fast food junk food
Moreover urbanization in these countries has encouraged greater consumption of processed and fast foods. Related developments including trade liberalization improved commodity transport multinational food industries
and sugar-sweetened beverages the real prices of restaurant meals and fruits and vegetables have increased.
Another surprising finding was an association between higher fast food prices and an increase in obesity.
Morrissey said local fast food outlets may have more freedom than grocery stores to increase their prices in response to higher demand for their products.
That the bone represents the height of exotic food is underscored by the fact that this is thought to be the only giraffe bone ever recorded from an archaeological excavation in Roman Italy says Ellis. How part of the animal butchered came to be a kitchen scrap in a seemingly standard Pompeian restaurant not only speaks to long-distance trade in exotic
restaurants, cafes, grocery stores. But usually the food's already on the table or plucked from the vine.
food harvested from the Urban Food Jungle can be used to supply local restaurants. At least in the concept images, this seems like a large space to just use for growing food.
but I think that taking it a step further and building restaurants around the towers
supply local markets and restaurants with fresh produce; attract tourists from all over the world; and--most important of all--stimulate development around the edges as the local land market tilts from stultifying abundance to something more like scarcity
which operates 300 restaurants and retail outlets in more than 25 airports around the globe, saw the Briggo kiosk on the University of Texas campus
The Riverpark Farm at Alexandria Center was created this summer through a partnership between the Riverpark restaurant and the Alexandria Center for Life science â New york city.
when we were first working on the restaurant at the Alexander Center. My partner Jeffrey Zurofsky sits on the board of Grow NYC,
Because we re using the vegetables and herbs in the restaurant, we re offsetting those costs.
we moved the crates inside the restaurant and Witchcraft. So it was a huge effort
We re growing all the greens for the restaurant â salad and cooking greens, all the herbs, bell peppers and spicy peppers.
because we wanted to create food for the restaurant and create a better environment here
Interesting, organic ingredients were less influential for the choices that survey respondents are inclined to make in restaurants,
In a restaurant, would your ordering decision be influenced by the availability of organic options? That makes for an interesting dilemma in the restaurant industry,
which has been making lots of noise lately about organic sourcing and more nutritious menu choices. Just this week, for example, Mcdonald's announced it would automatically include produce
Mcdonald's announcement comes on the heels of the launch of the voluntary Kids Livewell Campaign by 19 national restaurant chains.
restaurants and giant food companies that are evaluating the long-term sustainability of certain ingredients choices
Sustainable business: 5 top CEOS sound offnew YORK CITY--Last Wednesday, several chief executives gathered at the Clinton Global Initiative's annual meeting to discuss how sustainability really affects business'bottom line,
Ten ways to build an eco-friendly restaurantwashington--Poste Moderne Brasserie recycles its paper, glass and plastic,
and the restaurant uses environmentally friendly cleaning supplies and energy efficient light bulbs. But at this Kimpton restaurant near Washington Penn Quarter, executive chef Robert Weland has done much more â from recycling cooking oil to making his own vinegars and sausage.
Weland has been at Poste since 2004, and his commitment to sustainability was recognized by the city in 2009 with an Environmental Excellence award.
I recently stopped by the restaurant to learn the top 10 ways Weland is making Poste one of the most eco-friendly restaurants in Kimpton's portfolio.
The restaurant partners with the Washington Youth Garden at the National Arboretum, and staff go there once a week to volunteer
the more they understand the restaurant. On-site water purification: In 2007, Poste eliminated all bottled water by installing an on-site water filtration system,
allowing the restaurant to serve both carbonated and noncarbonated purified water. In 2008, the restaurant began using the Natura system,
which uses ultraviolet filtration. The restaurant serves the water in reusable bottles. My biggest concern was the shipping costs
and the plastic bottles in the landfill, Weland said. Bottled water a weird topic, because the filtered water can be better than what in the bottle.
Part of the restaurant compost (including table scraps and paper menus with soy-based ink) is picked up by Envirelation.
The restaurant has started making several items in-house, including vinegars, jams and sausage. Weland gets overripe apples
The restaurant is installing an eco-friendly wine-on tap system, which saves money on shipping wine bottles.
and takes them back to the restaurant where he prepares a meal with their purchases.
There will be a restaurant in the pavilion to attract people to this corner of the mall that is often overlooked.
Catherine Harrison asked the pretty restaurateur from Calgary. Harrison, who wore camouflage with the aplomb that other women wear Chanel,
then opening a Mexican restaurant before he knew how to cook Mexican food. Several lesser-known chefs participated in a category called Raw Community
a young talent with a history of drug addiction who will open his first restaurant, TMIP, in rural Indiana this spring.
The feast The week's high point was the dinner for 50 guests at Brock's restaurant Mccrady's,
Barns, Pocantico Hills, USA Sean Brock Mccrady's, Husk, Charleston, South carolina Jeremy Charles Raymonds, St john's, Newfoundland, Canada Andrã Â Chiang Restaurant
, UK Matt Jennings Homestead, Inc.,Providence, Rhode island, USA Brandon Baltzley Crux TMIP, Michigan City, USA Sasu Laukkonen Chef & Sommelier, Helsinki
Å By placing hives on the roof spaces of cafes, restaurants, hotels and individual gardens in and around Melbourne,
Nic Poelaert, owner and chef of Embrasse Restaurant, has been hosting 10,000 bees on his restaurant s rooftop for the past six months.
Richard Ballard and Steven Dring hope to transform the space into a unique 2. 5 acre farm that would provide fresh produce to London restaurants and grocery stores.
Urine-powered restaurant pops up in Melbournemelbourne--Designed by Dutch-born Joost Bakker, the Greenhouse project proves that a waste free restaurant is achievable.
As part of this year's Melbourne Food and Wine Festival program, the Greenhouse uses the by-products of agriculture for insulation
the restaurant utilizes light gauge steel for its frame, making an incredibly strong and naturally termite resistant building that is 100%recyclable.
As with the past three Geenhouse restaurants, Joost utilizes sustainable ideas in all aspects of the building, from food sourcing and production, through to architecture, building materials and furniture design.
Å I have designed the restaurant in reverse. I ve started at the end; assessing the waste production,
My dream has always been to build a restaurant that creates no waste and now
 The restaurant's menu is based on seasonal and locally available food. Wheat used in bread dough,
Even the restaurant's unbleached baking paper and plantation-timber cutlery can be processed through the composter.
After countless rejections, he decided to apply for a job at the modestly appointed Kyorinbo restaurant owned by the late chef Oguchi Sumio.
as he commences his live soba-making session at Treehaus, a restaurant in New york, the city in
and restaurant owners to help boost their Michelin or Zagat ratings. He does this through education and training,
and contributor to dishes at respected restaurants in New york and Chicago in the U s. occasionally working in Tokyo and Bogota as well).
when Korean-American chef David Chang opened up his restaurant Momofuku. Today the city is experiencing somewhat of a renaissance,
with restaurants clamouring to be the best in a competitive dining landscape. Jamie Feldmar, managing editor of Serious Eats, says,
restaurants will be looking to consultants like Kotani to educate them on noodle making. Kotani explains there is no official Japanese culinary school in the U s
and restaurant in two years with a clear goal--to not only share his passion for noodles with the country,
what is paid by other retailers and restaurants in the same area. The store is also reportedly not required to share any of its revenue with the Metropolitan Transportation Authority
Many authorities count on traffic from the Apple Store to flow into nearby shops and restaurants,
In just under two months, the arrival of the Apple Store boosted sales for a neighboring restaurant by seven percent.
The Steakhouse, which is owned co by basketball star Michael Jordan, credits its new neighbor for the increase in traffic as the other owner says the uptick occurred only after Apple s debut. via Ars Technica,
Although exotic elements of pre-Hispanic cuisine have been a feature of top restaurants in Mexico city for more than a decade,
At Restaurant Chon a downtown hideaway for pre-Hispanic cuisine in Mexico city, Chef Fortino Rojas serves plates of escamoles (ant larva), chapulines (crickets) and jabalã Â (wild boar),
Chef Daniel Ovadã Â a, 28-year-old owner of the upscale Paxia restaurants, sees a movement afoot, especially among a younger generation.
said Ricardo Muã Â oz Zurita, chef-owner of Mexican restaurants Azul and Azul y Oro.
Muã Â oz Zurita doesn't use native insects in his restaurants due to the scarcity and the cost.
According to Yelp, an online restaurant rating site, the New york area plays host to 47 farm-to-table restaurants.
but more likely to be found in boutique shops and high-end restaurants. Å Chefs don't really learn about it in their hospitality courses,
which could be used by cafeterias or restaurants to package food-togo, combine bagasse-based shells with a biopolymer coating.
For restaurant patrons, this is also great news: the food served in these containers will be as good to eat as
even introduced salad bars. She started with her own day job in the Boulder Valley School District in Colorado.
But if I were a restaurant, hotel, school or hospital in D c, . I could just pick up the phone and call Envirelation,
When I was graduating there were more opportunities at hotels and restaurants. I realized I could go into a hotel
But something like a Sweet Green, a smaller restaurant with organic positioning, they have the customers separating their own waste.
But you can see it at some high-end restaurants that promote the farm-to-table concept;
-and-go salad restaurant. They all have their unique issues. When we do work with an elementary school,
But if we do National geographic s office cafeteria, they do less with that and more with signage and their biodegradable products.
If you look at just restaurants, we expect to see a minimum of a 60 percent diversion.
For a hotel, it s a little different because they also have things coming from places that are not their restaurant;
At restaurants, almost all of it is recyclable or compostable. You can expect a large conference hotel to compost a ton of food waste a day,
and a large restaurant can compost about 1, 000 to 1, 500 pounds a day. have heard you any anecdotal evidence of your clients employees being inspired to start composting operations at home?
--U s. chain restaurants and a group of congressmen are launching an assault against biofuels on the grounds that fuel produced from crops like corn are pushing up food prices.
the National Council of Chain Restaurants (NCCR) said: The federal RFS mandate drastically manipulates the corn marketplace and increases commodity and food costs across the supply chain ââ oe from farmers and chain restaurants to consumers and diners.
NCCR, along with other coalition partners and Members of Congress, will hold a press conference to launch'Feed Food Fairness:
, restaurants, convention and sports centers. The goal is to eliminate every scrap of food waste. Spent grease is turning into biofuel.
forgotten fruit turning brown in a refrigerator or those end-of-shift fast food burgers and fries,
The company has stated that they've already received inquiries from restaurant owners and high-end establishments and are currently taking pre-orders for about 10 machines.
Dole food Company donating salad bars to schools Fenugreen Freshpaper keeps produce fresh for longer Ripeness sensor developed to monitor produce
It would have a restaurant shop, and educational area on the ground floor and the farm above.
Local drivers for repair services, florists, cleaning services, pizza shops, mobile food businesses, and so on are feeling the pinch even more.
and other food discarded in restaurants and canteens across Beijing make their way to the plant,
built on a converted garbage dump in a western corner of the city. Abandoned chopsticks are shaken out of the garbage at Goldenway's Gaoancun plant.
A couple of times a week from spring through fall, Moran and a Danish colleague, Thomas Paulsen, forage for ants for Noma, the Copenhagen restaurant where they work (often named the world's top table by food critics
and Restaurant magazine's World's 50 Best list. At first they had no idea what they were doing,
this is a restaurant where a table of two can easily part with $1, 000 and the waiting list often runs to more than a thousand names.
Once in a while we find new flavors that help push our restaurant forward. Right now, these three ants we've found are making our food better.
but makes clear the lab is a completely independent entity from the restaurant. Its purpose is to expand upon food knowledge with long-term research projects,
I went to the test kitchen above the restaurant, where Redzepi served me a sorrel leaf folded around a bit of cricket miso, beet reduction and lacto-fermented red currants.
In India, Mcdonald's to open first ever veggie outlets in sacred spotsdelhi--Fast food giant, Mcdonalds Corp,
The first restaurant will open in 2013, near the Golden Temple in the northern city of Amritsar,
The fast food giant has been operating in India since 1996. Rakesh Srivastava 39, frequently visits Vaishno Devi with his wife, who is a strict vegetarian.
India with a population of 1. 2 billion people presents a huge market for American fast-food chains.
critics see it as a misfit in the healthier vegetarian food club as well as a poor challenge to tradition Indian fast-food.
Kavitha Rao, a Bangalore-based journalist, describes India vegetarian fast-food as Å healthier, tastier, and fresher.
 ŠI can assure you that Indians have many more than a hundred varieties of veggie fast food,
Ritesh Kumar, owner of Ritesh Chat Bhandar, a shop selling Indian fast food in Delhi, doesn t see Mcdonald s as a challenge to his business.
 She hopes that the trendiness of the plant in restaurants from New york to Los angeles will help to attract Parisian consumers.
She has reached also out to popular restaurants in Paris like Verjus and Coutume Cafã Â, creating excitement among chefs who are eager to use the green.
and a handful of startups are growing food to supply local restaurants. Governing explains how a larger-scale aquaponics industry would play out in Milwaukee:
So have our fast food chains. So have our food manufacturers. These companies, and others, will argue that any move to bring food production closer to home,
Mcdonalds can win the fast food health fightwho is the most popular object of ridicule on Youtube today?
and to the unhealthiness of fast food diets. Mcdonald's tried to dodge all this by making apple slices an option, next to french fries, in its meals.
but this is not going to turn into a war between fast food and health. The company that can deliver a healthy fast food meal is going to make a lot of money
and earn a lot of goodwill. Mcdonald's puts more money into research than any company in its industry.
In contrast, Adrian Richardson, chef of La Luna Bistro and author of Meat (2009), said eating meat was a natural thing,
At the world s top restaurant today, you can have a wonderfully entertaining inventive and delicious meal made for you without slaughter,
and the owners of local restaurants contribute and sustain the farm's flourishing growth. Flanner first started Eagle Street Rooftop Farm in 2009, the first of its kind,
blueberries and other produce that be used in the school's salad bar, Sudolsky said. A canopy-covered area can serve as an opportunity for miniature field trips
farmers have developed direct marketing relationships with restaurants and institutions, initiated revenue-generating education and training services,
which includes the Quaker line of oatmeal, snack bars and cookies. It also means using healthier oils and fewer fats and sugars.
and fast-food burgers became a dangerous habit for Rhinehart so he decided to create a healthy food that required almost zero prep.
because those were easiest, a lot of pizza, cheeseburgers, and fast food. You didn't want to be bothered with prepping more healthy meals?
avoid fast food. But no one was focusing on specific biochemical or metabolic details of consuming food.
some Iowa schools shied away from offering lunchtime salad bars because of difficulties monitoring food distribution for government reimbursement,
co-director of the nutrition team at the Iowa Department of education. â Å We heard schools saying they were just putting their salad bars into storage,
or regional food to school cafeterias, is complementary to the new nutrition standards, said Colleen Matts,
such as interacting with students through cafeteria chats and after-school programs. â Å The students will see them
Cafeteria staff accustomed to heat -and-serve meal preparation need training to handle fresh food, Matts said,
After school, neighborhood kids frequent a pizza shop where slices sell for $1. 50. Scheidel of Iowa said the childhood obesity fight needs to move into homes and communities. â Å When
Restaurant business innovation: Marijuana sauceyou're not in Indiana. Amsterdam's Manneken Pis chip shop, named after Brussels'famous pissing boy statue,
given that the restaurant that invented it sits across the street from a place called the Grasshopper Cafe.
There are art galleries, original shops and restaurant, stables, hiking and biking trails, organic farming and farmers markets. â Å It preserving natural lands
 Should restaurants fine customers who waste food? Half of all food wasted
Sensor-managed garden goes'beyond organic 'And you thought it just took sunlight and soil to raise a tomato.
the two companies use the honey in the employee  cafeteria  and offer beekeeping classes.
The greenery is sold to local restaurants and stores in Chicago, including Whole Foods and Green Grocer.
Under pressure from animal welfare groups, fast-food giant Mcdonald, major meat-processor Hormel and others recently agreed to end the use of tightly-confining pens at their suppliers pig farms.
"So why didn't Carrel's experiment lead to a world of chicken heart fast food franchises?
Fortunately, in response to the mounting demand for better accessibility, convenience stores, restaurants and markets are finding new ways to bring farm fresh food to anyone, anywhere.
find restaurants, locate partying friends, tell the world what you re up to. Some of the finest minds in computer science, working at start-ups and big companies, are obsessed with tracking your online habits to offer targeted ads and coupons, just for you.
He hopes Heston Blumenthal, the chef and owner of the three Michelin-starred Fat Duck restaurant in Berkshire
(and at the W Hotel in Paris). Ultimately he hopes to design a Wikicell production machine that could be sold to restaurants, companies,
you don t have to pick the fanciest restaurants. Just pick a unique place that has a fun vibe.
I have found that those type of places are appreciated much more than the stuffy restaurants that you have to dress up to eat at.
on the ground floor, with a diverse mix of uses such as restaurants, studios, galleries, gyms, theatres, supermarkets, places of worship, medical facilities and community spaces,
Fast food link to asthma, eczemaeating fast food three times a week may lead to asthma and eczema in children, say researchers who have looked at global disease and dietary patterns.
Those who ate fast food, such as take-away burgers, risked severe asthma, eczema and itchy, watery eyes.
Fast food often contains high levels of saturated-and trans-fatty acids which are known to affect immunity,
or more weekly servings of fast food had increased a 39 risk of severe asthma. Six-and seven-year-olds had increased a 27 risk.
"If the associations between fast foods and the symptom prevalence of asthma, rhinoconjunctivitis and eczema is causal,
then the findings have major public health significance owing to the rising consumption of fast foods globally."
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