The Sylvia Center的动态

This is happening tomorrow! These are the conversations that need to happen to create healthier, more sustainable, and more equitable food systems. If you can’t make it in person, you can watch the livestream at foodtank.com

Get inspired this summer with Food Tank's top 20 reads on sustainable agriculture and food systems! These books are perfect for anyone looking to deepen their understanding of sustainable practices. ???? Here are some of our favorites from the list: A Call to Farms: Reconnecting to Nature, Food, and Community in a Modern World by Jennifer Grayson documents the regenerative, sustainable practices emerging farmers are committed to using to help reverse climate degradation and inequity. Barefoot Biodynamics: How Cows, Compost, and Community Help Us Understand Rudolf Steiner’s Agriculture Course by Jeff Poppen integrates stories from his time in rural Tennessee in his guide to biodynamic principles and practices. Food Systems of the Future by the Scientific American Editors explores new, innovative, and sometimes controversial methods to ensure a sustainable food system in the face of climate change. How to Create a Sustainable Food Industry: A Practical Guide to Perfect Food by Melissa Barrett, Massimo Marino, Francesca Brkic, and Carlo Alberto Pratesi explain the sustainability of specific food products, using real-world examples to debunk the myths surrounding the food system. Ravenous: How to get ourselves and our planet into shape by Henry Dimbleby explores how behind-the-scenes forces operate in the food system, impacting the environment and human health. Enjoy your #SummerReading #SustainableAgriculture #SummerReads #OrganicFarming #FoodSystems

Corporate sustainability goes beyond just reducing greenhouse gas emissions! The Institute for Feed Education and Research just launched a new resource defining and outlining 16 material issue areas identified as important for consideration in animal food industry sustainability efforts. What's included? ?? A description of each material issue ??The potential value of the issue to the animal food industry ??Industry examples identifying the value, action and benefit of an issue from an industry member’s perspective Check it out now at ifeeder.org/materialissues

?? In this latest op-ed from Thomson Reuters the CGF's Health and Sustainability Director Sharon Bligh and World Wildlife Fund's Alex Nichols-Vinueza, share more about the recently launched Global Farm Loss Tool. Equipping growers, they share, with an easy-to-use tool to track, address and ultimately reduce their food loss can help them utilise more of what they grow and cut the carbon emissions and environmental impact of the food system. ???? "It all comes back to equipping growers with a simple and actionable tool to measure food loss. If we can’t measure it, we can’t manage it." ?? Read the full article: https://bit.ly/3Xsf7pU

For those in the animal food industry and not sure where to start with a materiality assessment, here's a great tool from Institute for Feed Education and Research that will get you started. My guess, you are already doing some of these things (the resource provides examples of what some companies are doing today). #FeedIndustry #AnimalFood #Sustainability

Newfield Coming soon #martincounty#palmcity#mattamyhomes A farm-to-table community typically emphasizes the importance of sourcing food directly from local farms, ensuring that residents have access to fresh produce and other goods. Here are some key aspects of such a community: 1. **Local Produce**: Residents can enjoy fruits and vegetables that are in season, which not only tastes better but is also more nutritious. 2. **Community Engagement**: These communities often host events like farmers' markets, potluck dinners, and cooking demonstrations, encouraging residents to connect with each other and with local farmers. 3. **Sustainability**: By supporting local agriculture, farm-to-table communities reduce the carbon footprint associated with transporting food over long distances. This often includes practices like organic farming and regenerative agriculture. 4. **Education**: Many farm-to-table initiatives include educational programs about nutrition, cooking, and sustainable farming practices, helping residents make informed food choices. 5. **Support for Local Economy**: By purchasing food directly from local farmers, residents help strengthen the local economy and support small businesses. 6. **Culinary Creativity**: Local chefs and home cooks often have the opportunity to create unique dishes based on what's available seasonally, leading to a diverse culinary scene. 7. **Health and Wellness**: Access to fresh, wholesome food can lead to a healthier lifestyle, as residents are encouraged to eat more fruits and vegetables. Overall, a farm-to-table community can create a vibrant, connected environment that celebrates local food and fosters sustainability.

A new study highlights the urgent need to address meat loss and waste (MLW), revealing that 18 billion animals are slaughtered annually for food that never gets consumed. By incorporating #animalwelfare into their analysis, #researchers emphasize the unnecessary suffering and #environmentalimpact caused by MLW. Reducing MLW by 50% could save 8.8 billion lives, underscoring the importance of #compassionate, #sustainable #foodsystems for both the planet and its inhabitants. ??????

DID YOU KNOW?? 18 billion animals are slaughtered each year for food that never gets consumed? This staggering statistic highlights the urgent need to address meat loss and waste (MLW) and the immense suffering and environmental damage it causes. The scale of this waste is both shocking and deeply troubling. Reducing MLW by 50% could save 8.8 billion lives and significantly lessen our environmental impact. By embracing #animalwelfare and supporting #sustainable #foodsystems, we can move towards a more compassionate and eco-friendly future. It’s time to confront these issues and make meaningful changes. Faunalytics #NewEarth #VoteYourConscience #2024Election #Animalliberation

Last Friday's morning sessions (Part 1) at #ClimateWeekNYC on "Building Resilient Food Systems for All" with Food Tank were fantabulous! Highlights below: ?? Evan Fraser from Arrell Food Institute at the University of Guelph spoke about the need for food crops that can both withstand and bounce back from perturbation. ?? Shakuntala Thilsted Director of Nutrition, Health and Food Security at CGIAR discussed the need to focus on young women, to see farmers as great scientists, and to not only look for new "innovative" solutions but to look at traditional ways and knowledge, and to look at who is in the room when these conversations are being had. Additionally, She emphasized that it is not simply about producing MORE food, but looking at strategies like preserving, and focusing on seasonality, and the need to find more ways to monitor health. (My note: look at nutrition!) ?? The panel "Linking Food, Climate and Health: Creating a Collaborative Path of Resistance, included: ?? Jessica Fanzo from Columbia Climate School who discussed the "huge momentum around food & climate" albeit with nutrition often getting left out of the conversation, how important it is for different sectors to work together (grassroots movement and political actors) and the excitement around EAT Lancet 2.0. And, oh yeah, VOTE. ?? John de la Parra from The Rockefeller Foundation talked about the wonderful work of the The Periodic Table of Food Initiative (PTFI) which is standardizing the measurements of the many compounds that make up what is in our food, and looking at how growing practices affect the composition and by how much. He also emphasized the need to center Indigenous Voices, and to co-create solutions with communities with lived experience in addition to including those in academia. ?? Steven Jennings from Ahold Delhaize who spoke about the interest in transferring more brands to source ingredients that are grown with more #regenerativeagriculture and change the misperception that health doesn't sell. He also discussed how imperative it is to form internal partnerships withIN an organization to create buy-in across the board that healthier products are actually good for business! ??Christine Datz-Romero of The Lower East Side Ecology Center talked about how when composting is widespread and well done, it can be the same as taking 50 million cars off the road. (Forgive me for not having the exact amount of composting data). She also provided a call to action to all of us to be leading examples and separate out the food not used to be put towards a composting system. ?? Stay tuned for more takeaways from Friday morning part 2! ?? Thanks Danielle Nierenberg Bernard Pollack & Elena S. for making it all happen!

Our food choices have an impact on our health and the environment, so it’s important to consider options that are both nutritious and sustainable. One option that is gaining ground is bison meat. Bison meat is not only healthy for us to eat but also has a positive impact on the planet. Canadian bison producers are taking steps to ensure that their practices are not only good for business, but also beneficial for the land they rely on. READ MORE about Canadian Bison in Global Heroes…