Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
At Stanford University leftovers become animal feed
The American university adopted a new system that turns leftovers into animal feed, water and ingredients for the production of biofuel.
Every year, there are large amounts of food waste from the student’s breakfast, lunch and snack at Stanford University, California. With the new academic year, the University decided to take action against food waste adopting an innovative system of managing leftovers. In collaboration with the Sustainable Alternative Feed Enterprises (SAFE), the campus is going to recycle food instead of throwing it away, turning it into water, dehydrated animal feed and ingredients for the production of biofuels. SAFE aims to transform about 90 percent of the food collected through leftover sorting and the collection and transport of waste in special vehicles and containers.
According to estimates, every tonne of feed produced with this method will replace a tonne of corn usually used to prepare feeds, allowing to save over 1,000 tonnes of the water utilised to irrigate corn crops.
“The new system”, explained Louie Pellegrini, senior official in SAFE, to the Stanford Daily, “provides a less expensive alternative to competing food waste processing options such as composting or anaerobic digesters the capital and the costs associated with creating these new units are a third as expensive as competing methods and generate outputs that are four times as valuable“.
Moreover, thanks to this method it will be possible to transform from few to many hundred tonnes of food waste daily.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?