GoodSAM, PBC的动态

?? World Food Day 2024: Right to Food for a Better Life and a Better Future ?? Today, we join the global community in celebrating World Food Day 2024 and reflecting on the theme: "Right to Food for a Better Life and a Better Future." This theme resonates with our mission at Iremide Meadow Farms and through the Green Home Initiative—to ensure everyone has access to nutritious, affordable, and sustainable food. At Iremide Meadow Farms, we are empowering families to grow their own organic vegetables and fruits using sustainable practices such as vertical and sack farming. Through this initiative, we reduce dependency on expensive food markets, encourage self-reliance, and promote healthier living. By teaching communities to cultivate crops like orange-fleshed sweet potatoes, tomatoes, peppers, and maize, we are fostering food security and ensuring that more people have access to fresh, nutritious food. Our work aligns with the vision of building a future where everyone’s right to food is recognized and fulfilled. On this special day, let us not only celebrate progress but also renew our commitment to sustainable farming practices that nourish people, protect the environment, and secure a better future for all. Together, we can create a world where no one is left behind—one garden at a time. ???? #WorldFoodDay2024 #RightToFood #SustainableFarming #GreenHomeInitiative #FoodSecurity

NOW We fight back Over the past 9 days, i've told you our journey of Mossgiel over the last 9 years; from being forced to sell our family's herd due to big business greed to launching Mossgiel Milk, becoming Organic and creating a unique relationship with Organic Scottish farmers through the co-operative, Organic Herd We had THREE major financial hits that almost ended our journey, hits that have battered and bruised us - but we're still here, and we're still fighting! BUT WHY? What's the point? Why keep going? We don't just 'believe' that dairy is awesome, and needs help - we KNOW it does. Over THREE HUNDRED family farms stopped milking in the UK this year! 300 dreams smashed, 300 local communities hit, 300 legacies ended. We want to play our part in stopping this annihilation of the people, communities and animals supplying nature's original superfood caused by an industry that places little value on them. It's time to fight back, to stop the rise of Ultra Processed Foods being pushed to our diets as 'healthy', when we know it's all s**t. It's time to let the world know that the environmental choice is NOT one between animal proteins and plant based - it's a choice of buying food that you know HOW and WHERE it's produced, with effective reporting behind it & not just marketing budgets It's time to support our family farms through organic agriculture, creating futures that work for everyone and not just a supermarket or multi-national dairy that wants an extra 1% on their bottom line. I have told you our history over the past 9 days; explained who we are, where we've come from and WHY we exist. Our history is who we are, it's what created us and we want to celebrate where we came from BUT From today, things change - we're on a mission to change dairy and need your help to do it. Tune in tonight at 7, for a dairy update that will kick off a journey that will change everything. #Mission #Organic #FutureStartsNow

??Watching this video you can find out how Biofactor was born! ??Take a look! #Biofactor?#OrganicFarming?#SustainableAgriculture?#OrganicPopcorn?#HealthySnacking?#SustainableSnacking

As you watch this video, approximately 1,700 hens and 12,000 male chicks are being killed every minute. Hens are raised to meet the global demand for meat and eggs, often living in cramped conditions where they are forced to produce as much as possible. On the other hand, male chicks are considered "unproductive" in the egg industry, as they don’t lay eggs and don’t grow fast enough for meat production. Their lives often end shortly after hatching. This hidden reality behind the food industry highlights the need for more sustainable, ethical practices and a reevaluation of how we value life. #factoryfarming #eggindustry #animalagriculture #sustainableeating #meatindustry #genderinequality #environmentalimpact #foodchoices #ethicalconsumption #change #animalrights #masterchef #vikaskhanna #ranveerbrar

Cultivated meat isn't just a trend; it's a movement towards sustainability and innovation. Valeti reminds us that prioritizing eco-friendly initiatives isn't just good for the planet – it's essential for sparking innovation and boosting profitability. But does cultivated meat align with consumers' priorities? In our latest article, we discuss how sustainability competes with convenience for a leading place on consumers' plates. Read it now here: https://hubs.ly/Q02w62KV0 and let us know, what are your thoughts on cultivated meat as a replacement for animal meats? #PlantBased #Sustainability #FoodTrends ??

Great to see yet more advances in the global cultivated meat sector as we edge closer and closer to sustainable alternatives to slaughtering and eating 'sentient animals'. It's a matter of when not if!! Bene Meat #planetfoodnews Harvested Not Slaughtered – Real Beef in a Cultivated Burger by Bene Meat Technologies #cultivatedmeat#cutlivatedbeefburger#harvestedBene Meat#planetfoodnews https://lnkd.in/gS8Bf48R

THE VEGETARIAN B#TCH*R ?? Pardon our French, but the new decree set by the French government, which bans terms like ‘butcher’ and ‘sausage’ for plant-based meat products, has us scratching our heads. The decree responds to a request from the animal agriculture industry to stop using meat-related names for plant-based foods. The argument: such labels could allegedly “mislead and confuse consumers.” At @Le Boucher Végétarien – oh là là! Did we just say Boucher? – we firmly believe in making it easier and more inviting for people to try plant-based options. Using 'meaty' product names for plant-based alternatives helps people choose options they know and love, without the animal and the negative climate impact. So France, s'il vous pla?t, let’s accelerate the transition towards more plant-based foods instead of slowing it down. #plantbased #schnitzelgate #thevegetarianbutcher #foodrevolution #notconfused Daphne Hebb Sofie Mergeay Simen Verbiest Claudia Struelens Cathy Luypaert Michiel Witsen Elias Sybille Prato Tom Smidts Sophie Dewulf Marie-Adéla?de Defourny Frederik Verbruggen

THE VEGETARIAN B#TCH*R ?? Pardon our French, but the new decree set by the French government, which bans terms like ‘butcher’ and ‘sausage’ for plant-based meat products, has us scratching our heads. The decree responds to a request from the animal agriculture industry to stop using meat-related names for plant-based foods. The argument: such labels could allegedly “mislead and confuse consumers.” At The Vegetarian Butcher – oh là là! Did we just say Butcher? – we firmly believe in making it easier and more inviting for people to try plant-based options. Using 'meaty' product names for plant-based alternatives helps people choose options they know and love, without the animal and the negative climate impact. So France, s'il vous pla?t, let’s accelerate the transition towards more plant-based foods instead of slowing it down. #plantbased #schnitzelgate #thevegetarianbutcher #foodrevolution

Cultivated meat has made incredible progress in the last decade. It has gone from science fiction to reality. Costs have come down by over 90%. Goverments have granted regulatory approvals and small quantities have been sold to the public. Now it's time for companies to scale up and reduce costs further, for goverments to support with grants and regulatory approvals, and for investors and incumbant industries to back this critical work. Cultivated meat is kinder to animals, has a fraction of the environmental impact, and can be designed to be healthier. As Uma said, throughout history, transformative innovations have triumphed over deep entrenched opposition to reshape societies for the better. Cultivated meat is one of those transformative innovations. Great talk from Uma Valeti, MD of UPSIDE Foods at TED Countdown. Watch here: https://lnkd.in/g4a5iurZ #cultivatedmeat

From Farm to Bar - Sourcing the Best Mary M. (Patter) Gersuk believes that quality starts at the source, which is why she carefully selects each ingredient in Patterbar to deliver both great taste and health benefits. To say she has high standards is an understatement. The joy she get's from educating people on real, whole, foods, a privilege to watch! And her commitment to sourcing from and supporting small, local, and family owned farms is what one might call the embodiment of integrity. Here’s where some of the key ingredients come from: Medjool Dates from California’s Coachella Valley: These dates are not only naturally sweet but also packed with fiber and essential minerals that support digestion and energy. Montmorency Tart Cherries from Michigan: These cherries are rich in antioxidants and anti-inflammatory compounds, supporting heart health and recovery. Blueberries from a family farm in Oregon: Full of fiber and antioxidants, these berries are great for heart health and immune support. Just a few Benefits of Sourcing from Cooperative and Family Farms: Sustainability: Small, family-owned farms often use more sustainable farming practices. Community: Supporting these farms keeps local economies thriving. Quality: Freshness and nutrient density are higher when ingredients come from small-scale, carefully managed farms. Curious about what makes Patterbar’s ingredients special?? In the next few days, we’ll go into how her no-added-sugar approach sets these tasty little bars apart from the competition. Don’t miss it! #CleanEating #EthicalSourcing #RealFood #WholeIngredients #SustainableFarming