Procurement and Food

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  1. Let's Make This Clear: Vertical Farms Don't Make Sense

    The inside of a skyscraper is, literally, the most expensive "land" in the world. So it probably isn't the best place to grow our food. The idea of vertical farming (growing food in high-rise buildings in the middle of cities instead of out on farms) has been gaining a lot of interest lately.

    from EcoGeek on 10 November 2009 | Direct link | Comment on this

  2. Depression linked to processed food

    Eating a diet high in processed food increases the risk of depression, research suggests. What is more, people who ate plenty of vegetables, fruit and fish actually had a lower risk of depression, the University College London team found. Data on diet among 3,500 middle-aged civil servants was compared with depression five years later, the British Journal of Psychiatry reported.

    from SHEBA on 03 November 2009 | Direct link | Comment on this

  3. Developing an Implementation Plan for Anaerobic Digestion

    This report sets out the recommendations of the Anaerobic Digestion Task Group for practical action to achieve a major increase in the uptake of anaerobic digestion in England.

    from Department for Environment, Food and Rural Affairs (DEFRA) on 12 October 2009 | Download | Comment on this

  4. The Food and Climate Connection in Healthcare Food Service

    This document provides an overview on the impact of climate change on health and agriculture and how health care food service can work to reduce its climate footprint. Almost all of these strategies have a variety of co-benefits and include improved nutritional health, support of local food economies and reductions in exposure to toxic pesticides. A climate change framework to healthcare food service provides an entry for a comprehensive preventive health agenda.

    from SHEBA on 05 October 2009 | Download | Comment on this

  5. Balanced Menus

    'Balanced Menus' is a brochure helping to explain the Balanced Menus Challenge to managers, purchasers, chefs, cooks and food preparation staff. Balanced Menus is a systematic approach to reduce the amount of meat protein in hospital food and a strategic pathway to serving the healthiest, most sustainably produced meat available. Through the 'Balanced Menus' Challenge we are asking participating hospitals to commit to a 20% reduction in meat and poultry purchases over 12 months. Implementation of 'Balanced Menus' can offer cost savings as well as concrete public and environmental health benefits.

    from SHEBA on 05 October 2009 | Download | Comment on this