Apple bakes fitness deeper into its ipod nano device with Nike+Ten years after its debut, Apple is integrating fitness more deeply into its line of ipods.
I make and apple pie. Siri, if you ask her the same question, will ask you
an entire line of computers will be manufactured in the U s. Cook says that the move will be a $100 million investment.
But Cook pointed to the increased transparency of the manufacturing process in the Foxconn factories thanks to audits preformed by the Fair Labor Association that Apple required the factories to undergo.
Cook said. Read the entire interview here. Tim cook's Freshman Year: The Apple CEO Speaks Bloomberg Businessweek Photo:
as well as local beefsteak tomatoes, until that ephemeral sweetness has faded. I don't know how much of that corn is grown organically here in the chemical-happy Garden state,
The writer offers the example of Unilever, which started collecting sustainability information for peas come 1997.
The article quotes David Pendlinton, Unilever's sustainable agriculture program coordinator: In those early days it was impossible,
Among the big businesses focused on its developments are representatives of Bayer Cropscience, General mills, Pepsico and Walmart.
We survive without a ticket agent at the airport, a cashier at the grocery store and a teller at the bank.
and even make pizza with customized toppings. But what happens when a machine displaces someone we really care about--someone who knows our personal routines,
hormone-free milk and natural syrups) with a precision and consistency wholly unattainable by humans.
personalization and notification when the drink is ready. About the only thing the Briggo robot doesn't do is ask you how your day's going.
The human element of coffee shops is said beautiful Briggo president and CEO Kevin Nater, but inconsistent.
He has heard all sorts of coffee shop horror stories, like people becoming short of breath when their barista isn't working.
Briggo is filling a void--one that serves the coffee drinker who wants to use smart technology for a high-end, mobile-friendly coffee experience.
asking people to stop going to coffee shops. Disrupting the coffee routine I visited Briggo early this year, at the end of student break,
Still, customers occasionally wandered over to the kiosk to pick up their pre-ordered coffee drinks.
when a drink was ready and a touch screen for those who hadn't ordered remotely.
and entered Melanie as the pick-up name so the robot would announce that the drink he was about to order was for me.
the first drink is free. The order goes up into the cloud and lands with the robot,
so they can reorder their favorite drinks--with, for instance, a certain number of vanilla shots or certain amount of sugar.
They can order a drink, and you will get a message saying it's ready.
and touched the buttons for a hot soy chai. In just a couple minutes, I saw my name in big bold letters on the monitor.
Nater said that traditionally, a student leaves class, walks 10 minutes to the Starbucks and waits 15 minutes for a drink.
We â¢re not asking you to fit into our coffee shop experience. There are a half dozen traditional places to get coffee within about a five-minute walk of the Briggo kiosk.
me my chai, made from organic Pacific soy milk and organic Third street chai from Colorado.
There was a small receipt stuck to the side of the cup with my name, the name of the drink, the date,
The drink lacked nothing in the flavor department. Patrick Pierce is Briggo's director of coffee and kiosk operations.
like coffee beans roasted within the week and syrups imported from France. The Briggo mantra is that it's first and foremost a gourmet coffee company--not a technology or device company.
Nater and Pierce invited me behind the curtain, er, door, where the magic takes place.
Nater ordered another drink on his smart phone so I could see the operation from inside.
Brewed coffee takes 15 to 30 seconds per drink, and espresso takes up to two-and-a-half minutes.
I watched the machine heating the milk while the grounds were tamped with a real tamper.
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 airport has five other coffee shop options. We're going to promote Briggo pre-security, Mahlum said.
hasn tried â¢t the Briggo drinks, but he was impressed by the price--$1. 40 for a cup of organic coffee.
Nahmias is no stranger to food robots. He grew up in Mexico city, and his private school had a French fry machine.
There are machines for all sorts of food and beverage products, but he said there's something special about the human touch with coffee.
and ask for a touch more milk or another pump of syrup. When the machine is done,
But he likes the fact that Briggo's robot stores drink preferences so customers can easily repeat an order--which is advanced more than machines like the Rubi,
it looks like a narrow little cabin or playhouse, with a monitor and pick-up area on the side and a couple bar stools on the end.
the menu includes more drinks (such as cappuccino and cafã Â au lait; the frothing mechanism has been perfected;
and drinks are available in three sizes, for both hot and cold. Furthermore, the unit can be monitored remotely,
As for Nater, he's fired up about the robot and the drinks, but he's also eager for Briggo's next step in social media.
and order the exact same drink. Our drink is just a digital recipe Nater said,
and now people can put it out there for their friends. There's such a sharing and communal aspect to coffee.
whether other coffee drinkers concur. As for the Briggo team, working overtime to revolutionize the way we think about a coffee shop,
We all could use a little more sleep, Nater said, laughing. But it's not like we don't have the stimulants.
whether it a duck or a bird. Carla Dove, Nancy Rotzel and Marcy Heacker use the museum bird collection to identify birds that are involved in bird strikes.
Dove and her team worked on the remains of the geese from the 2009 US AIRWAYS landing in the Hudson river.
trying to determine from DNA samples exactly how many geese hit the plane. The remains of the geese were hand-delivered to the Smithsonian within two days of the accident,
and the team was able to sex the samples and determine there were at least one or two birds, eight pounds each, from a migratory population.
But when wildlife biologists and the U s. Department of agriculture killed nearly 400 geese this summer because they lived in Brooklyn Prospect Park â too close to New york La Guardia
what she thought about the Prospect Park geese. I love birds, but when it comes to the airports,
they have got to control these geese, she said. They re doing the right thing. Airplane engines â which go through bird tests â are designed to handle strikes with certain weights of birds
In the meantime, the number of eight-pound geese have grown. Strike reports have increased dramatically, but Dove isn't sure
a social network for fresh, cheap food Weed killer causes new cancer fears; under EPA review Images:
but thanks to efforts across all 20 of the arrondissements, these Christmas decorations have increasingly been turned into mulch to be spread around the city 490 parks and gardens.
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,
and we built a table for dinners. How will the dinners work? We re starting on the 19th.
We re going to be doing family style dinners where we re serving the food we re growing at the farm,
supplemented with protein from other farmer friends. The table seats 12, and it going to be focused casual
and on the food we re growing. Tell me more about the innovation behind using milk crates to grow the vegetables.
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.
We had too many peppers at one point, so we ve been drying and smoking them to preserve for winter.
because we wanted to create food for the restaurant and create a better environment here
and courtyards that include fitness facilities, artwork and cafes, some of which will be open to the public.
Startup brings farmers markets to your doorgood Eggs delivers from farm to table Online services are delivering groceries, takeout and even ice cream trucks.
Now, a startup is bringing locally produced foods to the family table. Good Eggs works with local farms and food makers in some U s. metro areas to help them sell directly to the consumer.
The value proposition is healthier foods and altruism. Good Egg says that purchases that are made through its service serve the community,'guarantee fair wages,
and promote environmental sustainability. Participating vendors are held to stringent standards to encourage the creation of a local food system.
The concept of buying local whole foods isn't novel but the Good Eggs distribution model is.
Bakers, beekeepers, farmers and commercial fishermen sell goods at farmers markets throughout the United states. There's a weekly market by my subway stop every Friday.
It relies on foot traffic, but Good Egg makes it a daily occurrence by delivering orders directly to the consumer or designated pickup sites.
Its guidelines for vendors, which are listed on its Web page, include mandates such as working with the seasons, no artificial ingredients, no antibiotics for animals, cage free birds and no GMO ingredients or hormones.
Put simply, you're be produced ordering locally whole foods that aren't mass produced and are as whole as possible.
It's personal too: an image of the vendor appears next to item descriptions. Good Eggs operates in Brooklyn, New orleans, Los angeles,
and around the greater San francisco bay area. Rob Spiro, the former product lead for Google+and cofounder of social search engine Aardvark (Google acquired it) founded the company.
and food experts. Other startups sell into the traditional food supply chain. A company called Lufa Farms makes rooftop urban greenhouses that it says could operate on a commercial scale.
New york-based Brightfarms engineered highly automated greenhouses that it believes could operate directly on top of supermarkets.
Good Eggs/David Worthington) Related on Smartplanet: Brooklyn to host nation's largest rooftop garden Rooftop produce coming soon to a rooftop near you Coming soon:
commercial scale rooftop produce Uber hales ice cream trucks
Stone eyeglasses? Unusual materials get attention at Pitti Uomoflorence, ITALY--They wore seersucker suits, harem pants and chambray shirts.
such as oak, zebra wood, walnut, maple, mahogany and rosewood. The Portland-based company now sells all over the world, from Thailand to Turkey, to Egypt to Estonia.
The company also recently launched a limited line of (surprisingly light) stone frames made of slate with a walnut interior.
and make her line a vegan line that doesn't use any animal products. I know a lot of people don t want to wear leather anymore,
and is made by the same supplier of vegan designer Stella Mccartney's faux leather. When asked why she decided to make vegan leggings,
she says, I d be a liar if I said for the environment. But I think it part of the future--you can wear these pants in summer
Study calculates energy lost via wasted foodamericans are known for eating a lot of food. We waste a lot, too.
if we stopped wasting food. That's a big if. According to the USDA, about 27 percent of food went uneaten in 1995.
The energy expense is not just about cleaning your plate of every last calorie. After all much of food gets lost along the way to the dinner table.
In March, the USDA reported that the U s. spent 15.7 percent of its annual energy budget in 2007 for food production.
We use fuel to transport food from the store, across the country, and around the world. Petrochemicals also comprise many of the fertilizers
and pesticides that grow our food (and feed for livestock) as well as the plastic packaging in
which we wrap our end product morsels. The researchers, from the University of Texas, contend that wasted food represents about 2 percent of annual energy consumption in the U s.
but caution that their findings likely fall short of our actual waste amount. For instance, the calculations didn't include waste on farms or in fisheries, such as bycatch,
or waste that occurs during food processing. The waste data they did include was taken from a USDA report from 1995 that accounts for uneaten food discarded from stores, the food service industry and average consumers.
With the nation's growing food production and consumption within the last 15 years, however, waste probably has expanded as well.
Even so, some of the study's lowball waste figures are below. While meat requires the most energy to produce
the authors point out that the foods associated with the most energy loss are dairy products and vegetables because they more often go to waste.
Percentage of Foods Wasted in U s. Fats and Oils (33%)Dairy (32%)Grains (32%)Eggs (31%)Sugar/caloric sweeteners (31%)Vegetables (25%)Fruit (23
%)Meat, poultry, fish (16%)Dry beans, peas, lentils (16%)Tree nuts and peanuts (16%)Related on Smartplanet:
The Fresh Code: a vanishing barcode warns of waning freshness Can U s. farms produce food without relying heavily on fossil fuels?
Yes, in my backyard: Vancouver turns scraps, yard trimmings into energy Image: Flickr schilling 2
Style meets function in Mick Peel's bespoke bike saddlesflat streets, good biking infrastructure and temperate weather make Melbourne, Australia, a hot spot for cycling.
The city is also home to Mick Peel, a fashion designer that has worked up a large following for his bespoke bike saddles and bar tape.
Adventure Journal featured Peel, who works under the moniker Busyman Bicycles, in a Q&a this week.
Peel says interest in custom bike saddles, bar tape and toe straps, like the type he makes,
Super bug bacteria in meat and poultry, study saysif you grab chicken or some other meat from the grocery store,
Scientists at the Translational Genomics Research Institute (TGEN) looked at nearly 140 samples taken from 80 brands of beef, chicken, pork and turkey.
After sampling the meat supply at supermarkets around the nation, researchers discovered that an alarming percentage of the meat was contaminated with multi-drug-resistant strains of Staphylococcus aureus,
a bacteria linked to a number of human conditions. The meat and poultry came from 26 stores from the following cities:
Los angeles, Chicago, Fort lauderdale, Flagstaff and Washington, D c. Meat and poultry inspectors usually look for many types of multi-drug-resistant bacteria,
but staph is overlooked often times. The bacteria can cause skin infections and can lead to more serious illnesses such as pneumonia and sepsis.
half of the meat sold in grocery stores are contaminated with S. aureus one in four samples were resistant to at least three classes of antibiotics methicillin-resistant staph was found in three of the samples the staph are resistant to up to
The New york times reports that federal health officials estimate that staph accounts for less than 3 percent of all food-borne illnesses.
In a statement Friday, the American Meat Institute said the study was misleading. Businessweek reports staph infections occur only three percent of the time
The researchers suggested that the super bug likely made its way into the food chain because farmers cram animals into a packed farm
and likely came from the food animals themselves, is troubling, and demands attention to how antibiotics are used in food-animal production today,
TGEN's Lance Price said in a statement. Studies as far back as 1976 have shown a link between antibiotics and the spread of drug resistant bacteria in humans, reports Wired.
And last year though, the Food and Drug Administration recommended that farmers only administer antibiotics to sick animals to minimize the use of the drugs, reports CBS. One country at least,
Denmark, has paid heed to the potential risks and have quit giving their animals low-dose antibiotics.
I have become a much more discriminating shopper at my local grocery store, taking the time to peek at food
and product labels and taking note of the organic labels scattered through the produce section.
a poll released this month by Thomson-Reuters-NPR suggests that close to 60 percent of shoppers will choose organically produced foods over conventionally produced foods
they also are seeking to cut down on the potential toxins in their food, according to the data.
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
or a low-fat dairy option in every Happy Meal that it sells starting in September 2011.
What's more, it plans to include apples in every Happy Meal by the end of the first quarter of 2012.
Mcdonald's announcement comes on the heels of the launch of the voluntary Kids Livewell Campaign by 19 national restaurant chains.
Among other things there is a much bigger push on the use of produce in their menus,
The healthy eating advocacy campaigns spreading across the United states aren't exactly the same as the organic movement, of course.
and both trends should be interested of acute to any businesses involved with food, including grocery stores, 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,
not just feel-good social responsibility initiatives. Serving on the panel were Barclays chief executive Bob Diamond, Desert Research Foundation of Namibia director Viviane Victorine Kinyaga, Pepsico chief executive Indra Nooyi and Unilever chief executive Paul Polman.
The discussion was moderated by Gro Harlem Brundtland, former prime minister of Norway (in a way, former chief executive of that Scandinavian country.
Indra Nooyi Pepsico is a $60 billion company in 200 countries in world. It's one of the largest seed-to-shelf companies in the world (potatoes
Viviane Victorine Kinyaga Sustainability and food security are top priorities. It is really when people are able to do things for themselves
Food needs are important, but there are also health issues, education, and other social issues that feed into this.
Example: to stoke agricultural development, they had to look at water infrastructure in Namibia. Farmers were using diesel pumps for groundwater.
Food shortages are coming and going in many nations. Aid can help relieve the problem, but it can also help create sustainable solutions.
broke ground earlier this month on a large urban greenhouse that is intended to produce food for the city of Linkã Â ping, a city in south-central Sweden.
an artificially-controlled indoor environment that provides lighting, mineral nutrients and water--but not much else.
The aptly-named Big Bud is a fully functional weed farm that features programmable lights,
and nutrients that are beneficial for plant matter. You mentioned Europe is ahead of the game on hydroponics,
or HIV patient that can't hold down food because of the disease's affect on their appetite.
So what kind of customers do you get who express interest in owning a Big Bud trailer?
New irrigation system helps farmers conserve water Infographic: What is the water footprint in the U s
but angers traditionaliststhere are purists for just about every kind of food you can imagine. Vodka, olive oil, wine-you name it
and there's probably a group trying to preserve the traditional ingredients and means of production.
The most recent affront to pure, traditional food has begun in the dairy isle, and it's all about Greek yogurt.
Greek yogurt is the yogurt du jour-according to NPR's blog The Salt, the past five years have seen Greek yogurt sales swell to about a quarter of the yearly yogurt market.
So, to get a piece of the yogurt pie, companies turned to science. The Salt talked to Erhan Yidiz,
head of a dairy research group and a man tasked with figuring out how to make Greek yogurt without actually having to make Greek yogurt.
then added different versions of starch, obtained from corn or tapioca. As they tweaked the quality and quantity of added starch,
he told The Salt. You could make a bowl of macaroni, call it Greek yogurt,
and nobody could do anything to you. Which is sad! This certainly isn't the first time the technology has allowed imitation foods to enter the market.
Take vodka for example. Many purists believe that Vodka should only be made with potatoes from a small subset of places.
But if you look in the liquor store you can find all sorts of things labeled as Vodka.
And this issue isn't going away. The better food scientists get at designing and building flavors
and textures that imitate the foods we know and love, the more we'll see shortcuts entering the market.
Whether or not that's a bad thing is up to you perhaps making a cheaper product that tastes
just as good is a good thing. Perhaps it undermines cultural history. Perhaps it doesn't matter at all.
It might even be your favorite food. And you'll have to ask yourself, are you ready to accept anything but the real thing?
and waste nutrients from chicken manure as fertilizer. To test their system compared with a conventional subsistence farm,
Over half the population relies on help to get enough food. On their website they explain that Mahlalela's family lives in a rural region of Swaziland.
I believe that Swaziland neither needs the tons of food aid coming from western and eastern countries, nor complex strategies
which the country cannot afford to solve low food productivity. Educating subsistence farmers is the key,
i e. food shortage in the country, could be reduced significantly. Apart from each family having enough food,
surplus crops could be sold to local markets reducing the high food price which are mainly a result of transportation cost of vegetables from South africa.
There are all sorts of difficulties to growing food in Africa. Who knows whether the USHM will be able to solve those problems.
But for a kids science fair project, Shongwe and Mahlelela certainly impressed the Scientific American judges.
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.
His harvests go directly from his patio garden to his customer plates. In summer months
which he prepares dinner with their purchases. 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.
On-site organic garden: Weland said one of his biggest sources of pride is his organic vegetable and herb garden.
herbs â Â The cool thing is that we plant three times a year now â spring, summer and fall.
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.
Sustainable seafood: Weland said Poste only serves sustainable seafood, according to the guidelines from the Monterey Bay Aquarium's Seafood Watch List.
We work with Prime Seafood, he said. The owner is a former marine biologist. He always steering me toward what most sustainable,
like the reasons to stay away from blue fin tuna, which we all know now. But there so many others â skate, cod, scallops.
When you go scallop dredging, you ruin their environment. People need to know the smaller fish â sardines,
It our job to serve sustainable seafood. Who else should be advocating for this? Composting:
All food scraps, organic waste and spoiled foods are composted. In 2009, Poste composted more than 40,000 pounds of food scraps.
Part of the restaurant compost (including table scraps and paper menus with soy-based ink) is picked up by Envirelation.
The rest (coffee grounds, vegetable scraps from the kitchen, oyster shells) is saved for the garden. We re composting on two levels,
Weland said. It important to our garden but also the fact that half our waste is now compost.
Weland works with Bev Eggleston, who sources his meats from small family farms In virginia Shenandoah valley.
If you have a good animal and feed it well, it translated to a good dish.
Poste offers Poste Roasts in the summer, during which outdoor rotisseries cook pigs, goats and lambs.
Weland said using the whole animal is ecological because it means no waste. We split a carcass with Proof.
liver, kidneys. They re digging it. And it makes me happy â you re not wasting anything.
The restaurant has started making several items in-house, including vinegars, jams and sausage. Weland gets overripe apples
and peaches from Black Rock Orchard to make vinegar, and he is experimenting with making things like pickled ramps and fruit jams.
Wine on tap: This spring, Poste is starting to serve wine without the bottle. The restaurant is installing an eco-friendly wine-on tap system,
which saves money on shipping wine bottles. The wine (sauvignon blanc and merlot) will be served in the courtyard,
poured directly from the cask. Biodegradable products: For its togo orders, Poste uses biodegradable corn-based utensils, containers and straws from Bio-Plus Earth.
Market-to-Market dinners: Weland hosts a weekly market-to-market dinner, where he takes small groups on an excursion to the neighboring Penn Quarter Farmer Market.
He shops for fresh produce, introduces guests to local farmers, and takes them back to the restaurant where he prepares a meal with their purchases.
It important for people to see how easy it is to cook with things they buy at the farmer market,
Weland said. And we have a great relationship with almost all the farmers at the market.
One woman sells flowers, so we go over there every week to get our centerpieces
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