and provide for your own food and energy, is the best course of action. I'm not suggesting that anyone become the doomer variety of prepper.
Grow some of your own food. It's generally accepted that every kilocalorie of food that makes it to our tables requires 10 kilocalories of oil
and natural gas to grow, process and transport. The whole food distribution chain in the United states is on average 1, 500 miles long,
and three days wide at most. It â¢s highly vulnerable to fuel shortages and cost spikes,
food supply will be at risk. But you don't want to wait until that happens before you start gaining some competency in food production and preservation.
Any farmer or gardener will tell you that there's a lot of failure on the road to success. So the sooner you start building your agricultural skills, the better.
food that you grow yourself comes with a great deal of joy hidden inside of it. As the song goes,
If you're growing some food, then the next obvious skills you need are in food preservation:
pickling, canning, drying, fermenting, curing and smoking. Again, it's work, but it's also fun, especially as a family activity.
and the land that grows your food. It's not easy, and it may take a long time,
and happily, without oil or gas, without food from the supermarket...even without grid power.
it's raising food prices. They're desperately trying to lower the cost of their input to make that food.
You can force them to do it, but you need to think of their economic model. Smartplanet:
but there were food and gasoline shortages and the trains weren't running to Kasama. Radiation levels were said to be high in the area
I was really careful about food, and I bought bottled water  because my parents drink well water
That reduces the amount of food they have to buy whether it's from Japan or shipped from the U s. My parents don't have a lot of things.
AECOM designs stunning urban food junglethere are plenty of ways cities use food as destination spots:
But usually the food's already on the table or plucked from the vine. A new design could create a place to grow food in cities and a place for people to visit.
AECOM, a global  technical and management support services firm, designed an impressive concept for an urban food jungle.
The focus of the design is, of course, on growing fresh food. Large towers that use  aquaponic growing systems--I'm imagining a larger version of this already functional aeroponic garden at O'hare airport in Chicago--grow food in various micro-climates at different
heights on the towers. AECOM explains their inspiration for the design on issuu: In a rapidly urbanizing world,
AECOM â¢s Urban Food Jungle is conceptual design that responds to the threat of diminishing food security by bringing together sustainable food production, entertainment, education and culinary delight.
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.
Space is maximized by using towers, so I think it's smart that the area is designed for multiple uses.
who notes that the craze for eating locally grown food emits tons more CO2 (that infamous instigator of climate change)
(although he does slag off green-urbanist food ideology in general). He points out that the freight trains
and so-called locavorism (eating locally grown food) is zany. Ecology think tank The Breakthrough Institute republished his article after the Observer ran it.
Whole Foods store will grow veggies on its rooftop farm Rooftop farms budding in Beijing, Hong kong London's answer to NY's High Line-a subterranean low line for mushrooms,
An old Chicago slaughterhouse turned vertical farmin a neighborhood with close ties to the American industrial food system, an old Chicago meat-packing plant could become the symbol of the new urban
food system. The Plant is a three-story aquaponic farm in Chicago's Back of the Yards Park,
Growing food will only be one part of the 93 000 square foot building. The vertical farm will only take up about one-third of the building space.
The rest will be an incubator for sustainable food businesses, offering low rent, low energy costs,
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.
a social network for fresh, cheap food Weed killer causes new cancer fears; under EPA review Images:
We re going to be doing family style dinners where we re serving the food we re growing at the farm,
and on the food we re growing. Tell me more about the innovation behind using milk crates to grow the vegetables.
because we wanted to create food for the restaurant and create a better environment here
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.
Put simply, you're be produced ordering locally whole foods that aren't mass produced and are as whole as possible.
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.
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
a vanishing barcode warns of waning freshness Can U s. farms produce food without relying heavily on fossil fuels?
The New york times reports that federal health officials estimate that staph accounts for less than 3 percent of all food-borne illnesses.
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,
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.
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
Food needs are important, but there are also health issues, education, and other social issues that feed into this.
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.
or HIV patient that can't hold down food because of the disease's affect on their appetite.
but angers traditionaliststhere are purists for just about every kind of food you can imagine. Vodka, olive oil, wine-you name it
The most recent affront to pure, traditional food has begun in the dairy isle, and it's all about Greek yogurt.
This certainly isn't the first time the technology has allowed imitation foods to enter the market.
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
It might even be your favorite food. And you'll have to ask yourself, are you ready to accept anything but the real thing?
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.
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.
and food prices is highly questionable. Just Tuesday, the U s. Geological Survey released a report saying government programs encouraging biofuel production caused corn acreage in the Mississippi Delta to grow 288 percent in 2007,
We need to talk about both food and ecosystem security. Compared to annual grains, perennial grains have:
when people dismiss pizza as unhealthy food. Put the right stuff on it, and it's a wholesome meal full of nutrition for vegetarians and carnivores alike.
Yes, if the chef makes the sauce from the latest in tomato technology-genetically engineered purple tomatoes-a 16-inch pie could have the same health benefits as other foods such as blueberries and cranberries.
Researchers hope that enhanced levels of the antioxidant anthocyanin contained in the tomatoes will improve the nutritional values of a range of foods including pizzas and ketchup.
-but you can apply them to foods that people actually eat in significant amounts and are reasonably affordable.
Junk food to artificial chickenthe Morning Briefing is Smartplanet's daily roundup of must-reads from the web.
and recent food studies. 1.)Why Junk food'isn't'making children fat. A U s. study tracked approximately 20,000 students from kindergarten through to eighth grade in 1, 000 public and private schools.
35.5 percent of kids in schools that offer junk food were overweight, while 34.8 percent of those in schools without it were overweight. 2.)Can coffee stave off Type 2 diabetes?
They were to attempt to create a food substitute by June 2012 that contained the texture
the recently established director-general of the United nations'Food and Agriculture Organisation, believes that the U s. is causing a rise in the global price of grain.
resource control and competition Bioengineering e coli to turn seaweed into fuel Fatty foods cause brain scarring, study shows
Food Farmers markets are growing a rapid rate, far outpacing the growth in food consumption overall.
This reflects a well-established trend toward healthier, organic food as consumer awareness grows about the health hazards of mass-produced, packaged,
and prepared foods. Organic food sales in the U s. have grown at the rate of about 20 percent per year since 1990.
But it also reflects consumers looking for ways to stretch their food budgets as the gap between real incomes
and real food prices continues to widen. Source: US Department of agriculture It also may reflect a growing consumer awareness that with 7 to 10 calories of fossil fuels (mainly natural-gas based fertilizers
and diesel) embedded in every calorie of food that makes it to our tables, local food production is a key
and crucially necessary pathway to meaningfully reducing our dependence on fossil fuels. Three decades from now,
and over half the hogs from just four states to a new topography of distributed, diversified food production, we have to start supporting local food now.
yet it is surely happening as more people grow their own food. Transportation It should be no surprise that transportation in the U s. ended its growth trajectory,
and keep the food and fuel flowing as they descend into the zombie apocalypse, this little spot could survive just fine.
grow a little food, and keep hanging on, thank you very much. So donã¢â â¢t fret if your leadership is failing you.
Food, Tobacco & Fermentation: 36,048 patents in 2010; up 2%from 2009. Aerospace: 32,622 patents in 2010;
LG, Matsushita and Bosch & Siemens. Food, Tobacco and Fermentation Fermentation is the hot ticket in this sector,
food wastea new report from the United Nation's Food and agriculture organization points to a major global food waste problem that's hurting the economy and the planet.
According to the report, one-third of the food produced each year--1. 3 billion tonnes--is wasted.
In addition to economic costs, the report says that 3. 3 billion tonnes of greenhouse gases enter the atmosphere from the production of uneaten food
Frankenfood the very term is evidence that the communications environment around genetically modified foods (GMOS) is charged highly emotionally.
a small but vocal minority is driving the discussion about GMO foods. In the process the majority mainstream consumers wants
Will refrigerators soon be automatically placing orders to replenish food stocks identified by its sensors as running low?
as people are able to manage consumption of resources (electricity, water, food, even bandwidth) in ways that place less of a burden on the environment while saving households money.
and Andrea Petrini, a Lyon-based food writer, Cook It Raw got its start in Copenhagen in 2009, the year of the United nations climate summit.
then opening a Mexican restaurant before he knew how to cook Mexican food. Several lesser-known chefs participated in a category called Raw Community
Few regions in the United states lay claim to an indigenous food culture, but this area known as the Lowcountry can,
David Shields, a professor at the University of South carolina and the week's guest scholar, said that from 1820 to 1920 the Lowcountry boasted an extraordinary profusion of foods.
so different from the typical conference where chefs arrive with food products and a plan. You can't cheat,
Adriã Â came up with his idea on Monday evening while munching on stone crab claws, his mother's favorite food.
Olvera proposed a Charleston version of Mexican street food, prepared with Anson Mills farro verde.
and endlessly about food but did not eat pork. Bloomfield's ice cream was served flawless with an aged rib eye steak in a dish she called Freedom.
Wood chip-to-sugar maker scales up to replace oil and food crops Novozymes: New enzyme cuts cost of next-gen biofuels USDA bets (again) on advanced biofuels Poet s cellulosic ethanol strategy:
losses of flora, fauna and ocean's ecosystems will impact food supply and the livelihood of millions who depend on these resources.
and their passion for protecting the honey bees, a species that play a vital role in our food production supply.
enabling the sustainability of our food supply chain. Since the 2006-2007 Colony Collapse Disorder there s been a growing concern about the survival of European honey bees.
The Melbourne City Rooftop Honey project Concerned by the growing disconnect between food production and consumption
which is unique to each site, with less actual food miles. Å By placing hives on the roof spaces of cafes, restaurants, hotels and individual gardens in and around Melbourne,
The duo has been testing food production in the tunnel sites --which are being leased from Transport for London--for the last 18 months, according to BBC.
and serves as home base for a number of groups involved in UP Fest. 5m is developing the parcel as a live-work hub where artists, makers, students, changemakers, entrepreneurs, local food,
As part of this year's Melbourne Food and Wine Festival program, the Greenhouse uses the by-products of agriculture for insulation
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.
 The restaurant's menu is based on seasonal and locally available food. Wheat used in bread dough,
He is the first director of the USDA s new National Institute of Food and Agriculture,
I talked to Dr. Beachy recently about how biotechnology can help put food on the table,
how grocery stores of the future may allow us to buy food that match our genetic bar code
To ensure global food to the next 3 or 3. 5 billion people by 2050, while eliminating those who are underfed currently;
and we must preserve them in the face of a growing population and need for more food in general.
These are linked all around food and agriculture. It s a different setting than even 20 years ago.
How will technology be used to increase our food supply? We know we have to use new technologies to understand how soil
We d like the medical community to know more about the food we eat. It s a changing time that now allows, because of the nature of the challenges
so food can be readily available to places that have been food deserts. I m so excited now about some of the new programs.
In the scope of maximizing food production and reducing the use of agrochemicals, biotechnology is a piece of the toolbox.
We both want sustainability and safety in our food. I m quite convinced we can t meet the future of the world s needs without using every safe tool in the arsenal
Those that cater to those of us who make more Like Whole Foods? Yes, the Whole Foods sectors,
and those in the food deserts, in places that haven t had grocery stores for decades. I think there will be a further segmentation of the fresh fruit market that s not just organic
or conventional but genetically improved by breeding methods or some biotechnology methods that we don t even know yet.
I think grocery stores are paying more attention to the science and food of nutrition, and I hope they keep paying attention.
and find the food that matches. I could barcode my genetics. And my doctor knows it
helping to both conserve and reduce energy consumption while enabling onsite plant and food production. Bosco Verticale is designed to irrigate the plants by filtering
According to Serious Eats, a community food blog, the ramen craze hit New york in 2004 when Korean-American chef David Chang opened up his restaurant Momofuku.
As the Director of the All Japan Food Association and as member of the Japanese Culinary Academy of America, Kotani will work in partnership with the U s. Government
and two handfuls of cilantro and left the market with a certain satisfaction for having bartered trash for food.
and this damage affects every aspect of your life from your water to your food to your medicine.
to protect our future resources of food, textiles, pharmaceuticals, building materials and a host of other products drawn from nature.
which offers us hope for medicines and future food stocks. In the second case we need to prioritize areas
and food come at an every increasing cost. But we should also see there is an appetite to do things differently
Honeybees play an important role in pollinating roughly one-third of global food crops. But they are dying off annually in massive numbers.
Too many bees in a small area and not enough bee food. As Professor Francis Ratnieks, a co-author of the article,
 If a game park was short of food for elephants, you wouldn t introduce more elephants,
Can you talk on how biodiversity can influence your food supply? Any other issues? GM foods?
Biodiversity and a sustainable food supply are linked intimately by way of both ecosystem goods and services.
First, wild or semi domesticated foods form a significant source of nourishment to many people around the world.
Nutritional diversity is correlated with improved nutrition. While there is a global trend towards dietary simplification in favor of a few crops,
locally grown and wild foods can provide increased nutrient and caloric intakes. Unsustainable use and biotic simplification threaten these important resources,
and pollination are essential in sustaining the global food supply. Other ecosystem goods and services sustain human health in a variety of ways.
a city still must reap the benefits of the area around it, especially with regard to food.
The study appears in the current issue of The Journal of Agriculture, Food Systems, and Community Development.
A consistent player on the Fortune s 100 Best Companies to Work For list, the tech giant established a scientific department focused on keeping employees happy--going beyond offering gourmet food
 He stresses the importance of packaging materials that help preserve food and prevent other sorts of waste,
As we burn the gas and cook the food, we have this huge fan on top of the building that sucks it out.
He describes the food as simple but with an Aztec flavor. Once derided, insects have become a symbol of exclusivity.
While insects are a striking feature of pre-Hispanic food, the cuisine encompasses a broad range of vegetables, legumes and game oe many
They say that the food of the future will include a lot of insects said Ricardo Muã Â oz Zurita, chef-owner of Mexican restaurants Azul and Azul y Oro.
The combination of depleted supply and increased demand for pre-Hispanic foods like gusanos de maguey, white worms that feed on the leaves of a maguey that grows as tall as a man,
Ovadã Â a adheres to a sort of slow food approach, in which chefs create new demand for ingredients that,
and who could imagine Mexican food without cheeses and creams? Who could imagine Mexican salsa without cilantro,
making food that is pre-Hispanic influenced and inspired with ingredients from the Bay Area. Most people know tacos and burritos,
and a new food czar to help transform the blighted sections infamously portrayed in HBOS The Wire.
You just hired a food czar. Holly Freishtat is the new city food policy director.
Were one of the first places in the country to have someone on city staff working with the planning
and farms and provide fresh produce for some of these places that are food deserts.
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