fruits vegetables – Sari Organik http://www.sari-organik.com/ Sun, 27 Mar 2022 23:18:39 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://www.sari-organik.com/wp-content/uploads/2021/10/icon-120x120.jpg fruits vegetables – Sari Organik http://www.sari-organik.com/ 32 32 New Analysis from Global Industry Analysts Reveals Steady Growth in Organic Food and Beverages, with Market Expected to Reach $411.9 Billion Worldwide by 2026 https://www.sari-organik.com/new-analysis-from-global-industry-analysts-reveals-steady-growth-in-organic-food-and-beverages-with-market-expected-to-reach-411-9-billion-worldwide-by-2026/ Wed, 16 Mar 2022 13:35:00 +0000 https://www.sari-organik.com/new-analysis-from-global-industry-analysts-reveals-steady-growth-in-organic-food-and-beverages-with-market-expected-to-reach-411-9-billion-worldwide-by-2026/ Global competitiveness and percentage market shares of main competitors Market presence in multiple geographies – Strong/Active/Niche/Trivial Peer-to-peer collaborative online interactive updates Access to our digital archives and the MarketGlass research platform Free updates for one year Editing: 20; Published: February 2022Executive Pool: 9808Companies: 83 – Players covered include Albertsons Companies, Inc; Amy’s Kitchen, Inc.; Arla […]]]>
  • Global competitiveness and percentage market shares of main competitors
  • Market presence in multiple geographies – Strong/Active/Niche/Trivial
  • Peer-to-peer collaborative online interactive updates
  • Access to our digital archives and the MarketGlass research platform
  • Free updates for one year

Editing: 20; Published: February 2022
Executive Pool: 9808
Companies: 83 – Players covered include Albertsons Companies, Inc; Amy’s Kitchen, Inc.; Arla Foods, Inc.; Belvoir Fruit Farms Ltd; Cargill, Inc.; ConAgra, Inc. brand; Danone SA; Dole Food Company, Inc.; General Mills, Inc.; Hain Celestial Group, Inc.; Nature’s Path foods; by Newman Own, Inc.; Organic Valley; The Hershey Company; The JM Smucker Co. and others.
Blanket: All major geographies and key segments
segments: Segment (Fruits and Vegetables, Meat, Fish and Poultry, Dairy Products, Frozen and Processed Foods, Beverages, Other Segments)
Geographies: World; United States; Canada; Japan; China; Europe; France; Germany; Italy; UK; Rest of Europe; Asia Pacific; Rest of the world.

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ABSTRACT-

Global organic food and beverage market to reach US$411.9 billion by 2026

Organic food and drink refers to food produced using agricultural techniques designed to maintain and replenish soil fertility without the use of toxic fertilizers and pesticides. Organic foods and beverages are generally minimally processed and do not involve the use of preservatives, artificial ingredients, hormones, synthetic chemicals or irradiation. The global organic food and beverage industry, although a small segment within the food and beverage industry, has grown rapidly in recent years, driven by growing consumer demand for organic products. healthy, natural and organic food. Considered health foods, the market for organic foods is strengthened by changing consumer preferences, allowing the market to penetrate deeper into the traditional food channel. Growing consumer concerns about food safety in recent years, especially with increasing cases of harmful chemical and pesticide residues found in food products; the use of genetically modified organisms (GMOs) in food products; outbreak of diseases such as mad cow disease; and the presence of bacteria in food and food irradiation is fueling the growth of the organic food and beverage market. Modern consumers prefer to manage their food intake and are wary of unhealthy ingredients such as carbohydrates, fats, calories and hydrogenated oils. With growing concerns for the environment and animal welfare and consumers becoming more socially and environmentally responsible and sensitive, the demand for organic food and beverages. The lasting health benefits of organic foods should boost the long-term outlook. Changes in lifestyle and work culture have made people vulnerable to diseases such as diabetes, high blood pressure and obesity. To overcome these health issues, people are turning to organic foods and beverages.

Amid COVID-19 crisis, Global Organic Food and Beverages Market Estimated at 238 billion US dollars in 2022, is expected to reach a revised size of US$411.9 billion by 2026, growing at a CAGR of 15% over the analysis period. Fruits and vegetables, one of the segments analyzed in the report, is expected to grow at a CAGR of 16.3% to reach US$156.6 billion at the end of the analysis period. After a thorough analysis of the business implications of the pandemic and the induced economic crisis, the growth of the Meat, Fish & Poultry segment is readjusted to a revised CAGR of 16.8% for the next 7-year period. This segment currently accounts for a 19.3% share of the global organic food and beverage market. The growing health consciousness of people across the world is driving the demand for organic foods, including organic fruits and vegetables. The trend toward organic fruit also presents a significant opportunity for canned fruit made from organic fruit.

The US market is estimated at $84.7 billion in 2022, when China is expected to reach $42.2 billion by 2026

The organic food and beverage market in the United States is estimated at US$84.7 billion in 2022. The country currently accounts for a 29.56% share of the global market. Chinaworld’s second largest economy, is expected to reach an estimated market size of US$42.2 billion in 2026 with a CAGR of 18.5% over the analysis period. Other notable geographic markets include Japan and Canada, each predicting growth of 13.2% and 13.9% respectively over the analysis period. In Europe, Germany is expected to grow around 14.1% CAGR while the rest of the European market (as defined in the study) will reach US$53 billion at the end of the analysis period. North America is likely to experience the strongest growth given the strong demand for organic food from Canada and the United States. The growing trend towards healthy eating and increasing health awareness is driving the growth of organic food products in the region. Improving lifestyles and increasing numbers of chronic diseases such as hypertension, obesity and diabetes are encouraging consumers to turn to organic products. The European organic food and beverage market is driven by consumer penchant for a healthy lifestyle and the health benefits offered by organic food. Easy access to a wide range of organic foods in retail stores is set to drive the demand for organic foods. Developing markets are poised for strong growth in the coming years, driven by growing awareness of organic foods and rising income levels in countries such as India, Braziland China.

Dairy segment to reach $45.9 billion by 2026

In the global Dairy Products segment, United States, Canada, Japan, China and Europe will drive the CAGR of 14.5% estimated for this segment. These regional markets representing a combined market size of US$17.2 billion will reach a projected size of 44 billion US dollars at the end of the analysis period. China will remain among the most dynamic in this group of regional markets. Led by countries such as Australia, Indiaand South Koreathe market of Asia Pacific should reach US$3.4 billion by 2026.

Continued

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The 5 Best Vegetarian Restaurants in Long Beach, CA https://www.sari-organik.com/the-5-best-vegetarian-restaurants-in-long-beach-ca/ Wed, 09 Mar 2022 02:15:00 +0000 https://www.sari-organik.com/the-5-best-vegetarian-restaurants-in-long-beach-ca/ Below is a list of the best vegetarian restaurants in Long Beach. To help you find the best vegetarian restaurants near you in Long Beach, we’ve put together our own list based on this list of rating points. The best vegetarian restaurants in Long Beach: The top-rated vegetarian restaurants in Long Beach, CA are: Ahimsa […]]]>

Below is a list of the best vegetarian restaurants in Long Beach. To help you find the best vegetarian restaurants near you in Long Beach, we’ve put together our own list based on this list of rating points.

The best vegetarian restaurants in Long Beach:

The top-rated vegetarian restaurants in Long Beach, CA are:

  • Ahimsa Vegan Cafe – dedicates its service to providing its customers with healthy food options at affordable prices.
  • Grilled vegetables – prides itself on cooking farm-fresh vegetables and flavored organic beverages to perfection.
  • Wild chives – ensures its customers the best vegetarian dishes and premium drinks.
  • Hungry Angelina – is a premier vegetarian restaurant that promises excellent customer and food service.
  • Seabird cuisine – promotes excellent vegetarian cuisine and guarantees its customers exceptional catering solutions.

Ahimsa Vegan Cafe

Excellent Vegetarian Restaurants in Long Beach

Ahimsa Vegan Cafe dedicates its service to providing its customers with healthy food options at affordable prices. In addition, their company has a professional chef specially trained to offer its customers excellent vegetarian dishes that will exceed their expectations. Next, they have a well-organized and well-maintained restaurant, making their facilities a comfortable place to dine. Next, this restaurant has a polite staff that welcomes its customers and helps them choose the right order that best suits their budget and preferences. Finally, all of their dishes are homemade, ensuring their customers both freshness and taste in every dish they serve.

Products:

vegetarian cuisine, caterer

LOCATION:

Address: 340 E 4th St, Long Beach, CA 90802
Telephone: (562) 435-7113
Website: www.ahimsavegancafe.com

COMMENTS:

“I had a bowl of rice with tempeh and it was very good. Well, the vegetables flavored and cooked perfectly so they still had some crunch. I also had the ginger lemonade and that was good too! The person who took my order was very knowledgeable about the menu and the ingredients, he was able to answer my questions easily. – Nicole B.

Grilled vegetables

Popular Vegetarian Restaurants in Long Beach

Grilled vegetables prides itself on cooking farm-fresh vegetables and flavored organic beverages to perfection. Plus, they have polite staff who happily greet their customers and guide them to their respective tables. This company uses the best ingredients available, guaranteeing its customers quality dishes that exceed their expectations. Then, their premises are organized and tidy, offering its customers a better dining experience within their facilities. Additionally, they have an active customer support department that handles food service requests and responds to online orders.

Products:

vegetarian cuisine, caterer

LOCATION:

Address: 6451 Pacific Coast Highway, Long Beach, CA 90803
Phone: (562) 430-4986
Website: veggiegrill.com

COMMENTS:

“Excellent service and choice! Everything tastes fresh and delicious. Everyone was friendly and helpful and the restaurant was very clean. – Jennifer Burney

wild chives

Preferable Vegetarian Restaurants in Long Beach

wild chives ensures its customers the best vegetarian dishes and premium drinks. Additionally, their restaurant has an online website where their customers can order food and have their food delivered to their location. Next, they have a friendly staff that educates their customers about their top sellers and helps them choose the appropriate dish that suits their customers’ preferences. This restaurant has a professional chef who has extensive experience and skills to provide his customers with top-notch vegetarian dishes that are flavored to perfection. In addition, their restaurant offers catering services for special occasions.

Products:

vegetarian cuisine, caterer

LOCATION:

Address: 2650 E Broadway, Long Beach, CA 90803
Phone: (562) 588-9421
Website: thewildchive.com

COMMENTS:

“The Bahn Mi Bowl is correct, very filling. Cilantro overwhelms the meal. The coconut rice is like a carrier for the ingredients. I ask for my meal without the beer batter, so my review is for the meal without. I love how the coconut and cucumbers diffuse the textures of the sauce. – Kevin Dufresne

Hungry Angelina

Excellent Vegetarian Restaurants in Long Beach

Hungry Angelina is a premier vegetarian restaurant that promises excellent customer and food service. Moreover, their restaurant is well decorated and ambient which makes their facilities attractive and enjoyable to dine. Basically, they provide catering services for special events which vary from business events, festivals, birthdays and much more. Moreover, this company has friendly staff who guide their customers to their respective tables and help them choose the appropriate dishes that suit their palate. Then they have an online catering service where their customers can personally avail and deliver their food to their location.

Products:

vegetarian cuisine, caterer

LOCATION:

Address: 6420 Pacific Coast Hwy Ste 160, Long Beach, CA 90803
Telephone: (562) 431-0381
Website: www.matthewkenneycuisine.com

COMMENTS:

“I went there in the late afternoon. Wasn’t busy at all. Really nice thin menu! Everything we had was super good and the service was excellent! It’s definitely a place that non-vegetarians can enjoy too!” –Sven Schulz

Seabird cuisine

Outstanding Vegetarian Restaurants in Long Beach

Seabird cuisine promotes excellent vegetarian cuisine and guarantees its customers exceptional catering solutions. Additionally, this company has an active customer support service that answers questions regarding catering packages and handles online food orders. Next, they have a team of highly skilled cooks who assure their customers the best dishes made from the finest ingredients available. Additionally, their restaurant is well-lit and lively, making their facilities a perfect place for an enjoyable dining experience. Finally, they serve drinks made with fresh fruits and vegetables.

Products:

vegetarian cuisine, caterer

LOCATION:

Address: 975 E 4th St, Long Beach, CA 90802
Call: (562) 317-5545
Website: www.seabirdskitchen.com

COMMENTS:

“Excellent quality of vegetables and fruits. So many delicious flavors. I will definitely be back to try other things on their menu. Great customer service, love the genuine attention and willingness to help. I love the environment the work team creates in the restaurant. -Jay B.

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Your chance to win a fully equipped food truck https://www.sari-organik.com/your-chance-to-win-a-fully-equipped-food-truck/ Sat, 05 Mar 2022 06:31:00 +0000 https://www.sari-organik.com/your-chance-to-win-a-fully-equipped-food-truck/ It saddens The Menu to learn of the impending demise of a relatively new food truck business – Cork-based Sebastian Thommen’s Toast Pantry & Coffee Bar – which started with such potential in May 2020. keep from feeling like he’s not alone by daydreaming about the possibilities inherent in taking said food truck as the […]]]>

It saddens The Menu to learn of the impending demise of a relatively new food truck business – Cork-based Sebastian Thommen’s Toast Pantry & Coffee Bar – which started with such potential in May 2020. keep from feeling like he’s not alone by daydreaming about the possibilities inherent in taking said food truck as the top prize in a raffle.

Each ticket costs only €12.

It’s a small price to pay for the chance to own a perfectly equipped food trailer, a professionally restored 1960s Rice horse trailer, powered by super quiet generators, with a coffee machine and a fully equipped kitchen. equipped and functional, approved by HACCP, as well as an iPad, SumUp card payment terminal, cash register and printer: pretty much all the requirements for starting your own mobile catering business.

If the goal of 5,000 tickets sold is not reached, the winner will receive a cash prize equivalent to tickets sold by September 30. 5% of all monies raised will be donated to Pieta.ie

  • To purchase a ticket, search for ‘Win Food and Coffee Trailer’ on raffall.com

Culinary fun for preschoolers

The Cool Food School has launched a new interactive online course for Irish preschoolers, aimed at encouraging interest in food and developing healthy eating habits in children of all ages.

‘Food Fun For Pre-schoolers’ has been specially developed by award-winning founder of The Cool Food School and qualified BTEC health coach, Deirdre Doyle, and this new course of six virtual video workshops, will also help to combat neophobia – a fear of new food which is very common in young children aged two and over and can even have an impact on their diet.

These expert-led and designed modules can be enjoyed with your children at your leisure.

And an accompanying resource box includes Kiddies Food Kutter and Safety Food Peeler to help kids chop and peel fruits and vegetables, plus seeds for growing lettuce.

  • A special introductory offer (until March 10) offers the course for a period of six months for €99.99, using the discount code EARLYBIRD on thecoolfoodschool.ie

Cooking demonstration with chefs Farmgate, Dede and Cafe Paradiso

Check out a very smart cooking demo (March 2) at MTU’s Tourism and Hospitality Department, as part of the month-long Innovation Festival, featuring three excellent Cork-based chefs: Pam Kelly (The Farmgate ) offers local products; Ahmet Dede, starred in the Michelin guide (Dede at customs), offers fodder ingredients; and Meadhbh Halton (Head Chef, Cafe Paradiso) and Denis Cotter (Executive Chef/Owner, Cafe Paradiso) on plant-based foods.

  • Text 085 851 4355 for more information

Five-course wine dinner at the River Lee Hotel

The very wonderful and very engaging Lynne Coyle, Master of Wine, hosts a five-course wine dinner (March 10) in partnership with O’Brien’s Wine at The River Lee’s delicious grill room, joining the best sommelier, Philip Dunne, to focus on sustainability, organic practices and biodiversity in wine, including two of Lynne’s own Spanish creations.

TODAY’S SPECIAL

Harvest Day founder and CEO Fergus Halpin with farmers Dan Hogan and Una Wycherley of Larkin’s Hill Farm, Co Tipperary. (Photo: Marin Bramblett)

While initial concerns about Russia’s hideous war on Ukraine can only center on the terrible plight of the Ukrainian people, there is no doubt that its impact will be felt around the world, including massive disruption. European and global food production and supply chains.

Russia and Ukraine are huge food producers, including a third of global wheat exports, 75% of sunflower oil exports and large amounts of barley, soybeans and other grains.

All of the above contribute to the global supply of livestock fodder, on which the Irish dairy and livestock sectors are so heavily dependent – we too are extremely vulnerable.

This is the latest and most serious in an ongoing series of geopolitical events that increasingly mock the abandonment of the native Irish horticultural sector, when a combination of state and government policies EU from the 1990s, combined with the loss-making by several supermarket chains, led to the decimation of the conventional Irish horticultural sector.

Many of these conventional producers are receiving the same prices they were 20 years ago, so it’s no surprise that so many are leaving the sector for good, continually reducing our access to fresh, local, seasonal produce. In these troubled times, The Menu finds it a greater privilege than ever to reside in the ‘breadbasket’ of County Cork, surrounded by so many large and small alternative producers of seasonal vegetables and fruit, often organic, supplying local supply chains.

However, not all citizens are blessed with such easy access to outlets (through Farmers Markets, CSAs, Box Schemes, Farm Sales, Independent Retailers, etc.) for fresh, seasonal Irish produce.

That’s where Harvest Day comes in, offering a delivery service of freshly harvested, seasonal organic Irish produce from a network of organic farmers across the country.

The list of people involved includes Beechlawn Organic Farm, Co Galway; Coolnagrower Organics, Co Offaly; Riversfield Organic Farm, Co Kilkenn and Larkin’s Hill Farm, Co Tipperary.

There’s a huge selection of premium Irish food and dish recipe cards featuring the fresh produce of the week, and all can be delivered to your doorstep anywhere in the country, with the option to return used boxes. The menu recently enjoyed a box containing beautiful fresh and organic celeriac, red cabbage, potatoes, carrots, Brussels sprouts, leeks, kale and mushrooms, as well as relish with Eve’s Leaves Smoked Tomatoes, Apple and Pear Juice from Lacystown Gardens, Nutshed Peanut Butter, Jamshack Marmalade, and Isle of Crackers Black Olive Crackers.

And with such an assortment of the finest Irish produce at his fingertips, he had more or less done all his shopping for the week!

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Celebrating diversity with a culturally enhanced Buffalo Farm to School program https://www.sari-organik.com/celebrating-diversity-with-a-culturally-enhanced-buffalo-farm-to-school-program/ Thu, 03 Mar 2022 16:53:40 +0000 https://www.sari-organik.com/celebrating-diversity-with-a-culturally-enhanced-buffalo-farm-to-school-program/ The WNY farmed food landscape continues to change. Buffalo’s Farm to School program takes a deep dive to better meet the needs of an increasingly diverse community. There’s an innovative movement at hand, fueled by those who want to see all students living a healthier life – soul, spirit, and body. After all, everything is […]]]>

The WNY farmed food landscape continues to change. Buffalo’s Farm to School program takes a deep dive to better meet the needs of an increasingly diverse community.

There’s an innovative movement at hand, fueled by those who want to see all students living a healthier life – soul, spirit, and body. After all, everything is connected, right?

Eating junk food has been an accepted practice at WNY School for far too long. Orange drink that does not contain oranges. Mystery meats. Pizza. Grilled cheese. Hot dogs and burgers. Sweet desserts. These are all cheap alternatives – easy-to-find, freezable and reheatable foods – that children have become accustomed to eating over the years, regardless of the schools they attend.

But times are changing. Better late than never.

Currently, schools are rethinking the ways they can interact with a new wave of local farmers, in order to introduce more appropriate foods into meal programs. To that end, we are now seeing a welcome initiative from the Buffalo Public Schools (BPS) Farm to School program, which is in place to meet the dietary needs of a culturally diverse student base.

Head of PFC Sharif Abdi and Mahamud Mberwa (PFC Farm Mentor and Farmer Incubator – pictured above) trained BPS food service staff and Buffalo Farm to School team members to prepare githeri, kachumbari and chapati – dishes native to their home countries. Photo credit: Cheryl Bilinski

This is done by supporting BIPOC (Black, Indigenous, People of Color) farmers and producers who have a better understanding of the needs of an underserved segment of the student population. The initiative also provides crucial support to formerly disenfranchised farmers and producers, who have always been deprived of equal standards in their respective industries.

While Providence Farm Collective (PFC) is 20 miles south of Buffalo, many farm children attend BPS and have yet to taste a recipe in school unique to their culture – a reality that this initiative aims to correct.

“We are grateful that Buffalo Public Schools have committed to this project highlighting culturally relevant foods and the traditions of the families who regularly eat them, especially at a time when many immigrants and people of color are striving to be recognized as important and valuable. parts of American communities,” said Dennice Barr, member of the Buffalo Food Equity Network and advocate for the Fruit Belt community. “Our Food for the Spirit Buffalo Food Equity Network team is honored to have this opportunity to engage parents and other adult mentors in supporting positive youth development through local, culturally relevant dietary nutrition and a Farming Systems Education in Buffalo Public Schools.”

Celebrating cultural diversity with Buffalo Members of the Farm to School project team gather for a kick-off meeting at Providence Farm Collective. Photo credit: Rebekah Williams
(LR) Bridget O’Brien Wood (BPS Food Service Manager) and Mahamud Mberwa, spread chapati batter for Sharif Abdi (PFC Chef) to fry. Photo credit: CheRyl Bilinski

When asked during kick-off if anyone had ever tried this food, a young student said: “I know this menu because my mum makes githeri at home and I’m used to it. It is a surprise to know that my school lunch now features our own language and culture within the school.

To ensure that policy plans become measurable actions, BPS Food Service awarded additional priority points to BIPOC producers in their latest round of school feeding bids.

These values ​​include:

  • Local economies, with the most points awarded to Buffalo-based urban farms
  • Environmental sustainability, with points awarded to products from organic farming
  • Food safety, with points awarded to producers meeting the highest food safety standards
  • Women-owned businesses
  • Animal wellbeing

A total of $930,420 was awarded to New York Food and Agriculture Partners. A summary of the prices is as follows:

  • Providence Farm Collective ($4,765), the Initiative’s main agricultural partner, is a consortium of new American farmers, primarily from East Africa and Myanmar. They will provide the district with items never served in the BPS school lunch before: African corn, Asian eggplant, African eggplant, sweet potato leaves, roselle leaves, Swiss chard and cabbage.
  • Dish 12 Mushrooms ($7,000), an indoor mushroom farm on the west side of Buffalo.
  • Market garden ($8,900), a diverse urban farm on Buffalo’s east side that grows to organic standards and is co-owned by a woman.
  • Farm with 5 breads ($1,200), a diverse urban farm on Buffalo’s west side that grows to organic standards.
  • Eden Valley Growers/Western NY Food Hub ($342,454), a 60-year-old NY Grown & Certified vegetable cooperative in Eden that supports more than twenty multigenerational farms.
  • Bippert Farmer’s Market ($16,000), a certified business owned by a woman and 4and generational farm located in Elma.
  • Headwater Food Center ($54,986), a certified B-Corp that works collaboratively with a network of regional farmers and food producers to coordinate a “good food system” that provides sustainable food year-round.
  • by Wardynski ($264,515), a Buffalo family business since 1919, that custom produces NY Grown & Certified beef products that are free of nitrates, artificial ingredients and preservatives.
  • Food Slate ($189,700), a certified, woman-owned business that partners with a consortium of farms and processors in various parts of the state to supply schools with NY Grown & Certified beef, free of antibiotics and growth-promoting hormones .
  • Empire State Farms ($40,900), a New York powerhouse that supplies institutional markets with NY Grown & Certified beef products.

“I am proud that the district is launching this initiative with our community partners to provide more diverse and robust menu options to our Buffalo Public School students that reflect the many different cultures within our BPS family,” said declared Buffalo School Board President Lou Petrucci. “A meal that a student does not eat does not benefit the student or the district. This program will help both increase participation in our lunch program by providing selections our students are more familiar with and reduce food waste by providing healthy foods and menu choices that children want in addition to supporting the work of our local producers.

(LR) Sharif Abdi is working with Bridget O’Brien-Wood and Cheryl Bilinski (CCE Harvest NY Specialist) on standardizing the githeri recipe. The githeri was prepared with African maize grown in PFC soils from seeds imported from Tanzania. Photo credit: RJ Anderson

“Often children from the Somali Bantu community do not eat their school meals because the food is unfamiliar to them or it is not halal,” said Mahamud Mberwa, PFC Farm Mentor and Incubator Farmer. “They want to eat healthier, but they don’t see the healthy foods they eat at home in the cafeteria. For them, eating githeri or sambusa at school and knowing that they are eating food grown by their community would make them excited for school lunch.

In partnership with pilot schools, the project team will provide opportunities for youth engagement, adult leadership development and culturally appropriate recipe development.

“We look forward to developing culturally relevant recipes that our diverse population of students will enjoy at school! Training food service staff will be key to ensuring recipe integrity and customer satisfaction,” said Bridget O’Brien WoodBPS Food Service Director.

“Cornell Cooperative Extension is very grateful for our longstanding partnership with Buffalo Public Schools,” said Cheryl Bilinski, CCE HNY Specialist in local food systems. “It allows us to make positive change in areas critical to our mission: strengthening local economies, advancing diversity, equity and inclusion, empowering youth, and providing nutrition education.”


The Initiative – made possible through support from a USDA Farm-to-School Implementation Grant. Project co-leads include BPS Foodservice and Cornell Cooperative Extension Harvest New York (CCE HNY) – launched as a pilot in six of the district’s schools: Harriet Ross Tubman (#31), Lafayette High School (#207), International School (#45), International Preparatory (#198), Frederick Law Olmsted (#156) and Waterfront Elementary (#95).

Key project partners include Food for the Spirit, Urban fruits and vegetables, Buffalo Food Equity Network, Cornell Cooperative Extension of Erie County, Youville University, Buffalo School of Culinary Arts and Hospitality Managementand the Cornell Vegetable Program.

Main image: PFC Chef Sharif Abdi works with BPS Food Service staff to prepare peppers for use in githeri. Photo credit: Mahamud Mberwa

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On-Farm Jobs and Training Offered Across Iowa Through Hands-on Farmer’s Labor4Learning Program, Salama Greenhouse Participates Again This Year | KWBG AM1590 | Boon, Iowa https://www.sari-organik.com/on-farm-jobs-and-training-offered-across-iowa-through-hands-on-farmers-labor4learning-program-salama-greenhouse-participates-again-this-year-kwbg-am1590-boon-iowa/ Thu, 03 Feb 2022 12:51:13 +0000 https://www.sari-organik.com/on-farm-jobs-and-training-offered-across-iowa-through-hands-on-farmers-labor4learning-program-salama-greenhouse-participates-again-this-year-kwbg-am1590-boon-iowa/ AMES, Iowa—Practical Farmers of Iowa offers 18 paid on-farm job openings to farmers across the state who are committed to providing additional training on what it takes to run an agricultural business. Jobs are offered through Practical Farmers’ Labor4Learning program, which features experienced farmers from a variety of farming systems and businesses who have agreed […]]]>

AMES, Iowa—Practical Farmers of Iowa offers 18 paid on-farm job openings to farmers across the state who are committed to providing additional training on what it takes to run an agricultural business.

Jobs are offered through Practical Farmers’ Labor4Learning program, which features experienced farmers from a variety of farming systems and businesses who have agreed to offer training in topics such as record keeping, marketing and farming. other skills. exposed to.

All positions are paid, and most practice farms offer competitive salaries, along with other perks and benefits.

Before starting their own farming business, it is important that new and aspiring farmers gain experience not only with the day-to-day tasks of running a farm, but also with the responsibilities of running the business. However, most on-farm jobs do not expose employees to the full range of responsibilities required to operate a farm business. Labor4Learning seeks to fill the void by providing a more comprehensive work experience.

“These on-farm jobs provide hands-on training with experienced Iowa farmers in a range of farming businesses and systems,” says Celize Christy, PFI’s Next Generation Coordinator. “PFI knows and has reviewed these farmers, and they all believe in supporting beginning farmers and the mutual benefits of mentoring.”

A list of participating farms is included below, as well as their agricultural locations and businesses. Full job descriptions and program details are available at Practicalfarmers.org/labor4learning.

“I’m a Labor4Learning trainer because of what I’ve learned about soils and regenerative agriculture since our farm transitioned to organic farming,” says Scott Wedemeier of Grassway Farms near Maynard, Iowa. “I think this knowledge should be shared with those who want to learn more about more sustainable farming methods. I would love to be part of passing this knowledge on to the next generation.

Each trainer farm in the program has been approved by a committee of members of Practical Farmers of Iowa to serve as qualified teachers. Farms represent a diversity of businesses and production practices, including row crops, small grains, several species of livestock, fruits and vegetables, flowers, tree crops, cover crops, organic certification and more.

To participate as an intern in Labor4Learning, applicants should submit their resume and references directly to the trainer farm. If hired, participants receive membership in Practical Farmers of Iowa, networking opportunities with other beginning and aspiring farmers, and discounts on PFI learning events.

Labor4Learning 2022 trainer farms:

Adair County

  • Dale and Marcie Raasch – Bridgewater Farm (Bridgewater) – Certified Organic Vegetables and Fruit; hay, cattle, pigs, broilers, laying hens

Boone County

  • Mike Salama – Salama Greenhouse (Boone) – Greenhouse production of hydroponic ornamentals and vegetables

Cedar County

  • Derek Roller and Molly Schintler – Echollective Farm (Mechanicsville) – Vegetables, herbs, flowers, mushrooms, garlic seeds

Clayton County

  • Natasha Hegmann and Pete Kerns – Turkey River Farm (Elkport) – Grazing pigs and turkeys, vegetables, mushrooms, bedding plants

Chickasaw County

  • Martha McFarland – Hawkeye Buffalo Ranch (Fredericksburg) – Bison, cattle, hay, agritourism

Dallas County

  • Matthew Wiese – Heirloom Farm (Earlham) – Heirloom produce, chickens, eggs

Fayette County

  • Scott Wedemeier – Grassway Farms (Maynard) – Dairy, row crops, beef cattle, hogs, oats, wheat, barley, rye, sorghum, clover, sudan sorghum

Howard County

  • James Frantzen – Frantzen Farm (Elma) – Certified organic row crops, small grains, cattle, pigs, chickens, eggs

Linn County

  • Marcus and Emma Johnson – Buffalo Ridge Orchard (Central City) – Herbs, vegetables, apples, pears, row crops
  • Donna Warhover – Morning Glory LLC (Mt. Vernon) – Vegetable, Herb, Egg, Greenhouse and High Tunnel Production

Louisa County

  • Kathy Dice and Tom Wahl – Red Fern Farm (Wapello) – Arboriculture, nursery, permaculture system, sheep

Polk County

  • Jordan and Whitney Clasen – Grade A Gardens (Johnston) – Certified organic vegetables, chickens
  • Jenny Quiner – Dogpatch Urban Gardens (Des Moines) – Vegetables

Poweshiek County

  • Jordan Scheibel – Middle Way Farm (Grinnell) – Vegetables, Herbs, Plant Starters

history county

  • Alice McGary – Community Mustard Seed Farm (Ames) – Vegetables, fruits, herbs, flowers, bees, chickens, sheep
  • Noah Wendt – A&W Farms (Huxley) – Conventional row crops, organic small grains, grass-based beef cattle, cover crops

Winneshiek County

  • Hannah Breckbill – Humble Hands Harvest (Decorah) – Certified organic vegetables, rotationally grazed sheep, perennial crops, pastured pork
  • Erik Sessions – Patchwork Green Farm (Decorah) – Certified Organic Vegetables

(contributed press release, PFI)

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Are organic foods safer and more nutritious than conventional foods? know the truth https://www.sari-organik.com/are-organic-foods-safer-and-more-nutritious-than-conventional-foods-know-the-truth/ Tue, 01 Feb 2022 09:08:10 +0000 https://www.sari-organik.com/are-organic-foods-safer-and-more-nutritious-than-conventional-foods-know-the-truth/ Organic foods available in supermarkets Organic foods, which were previously exclusively available in health food stores, are now available in most supermarkets. As a result, there’s also a bit of a paradox in the produce aisle. On one side is a normally grown apple. On the other hand, there is an organic one. Both apples […]]]>
Organic foods available in supermarkets

Organic foods, which were previously exclusively available in health food stores, are now available in most supermarkets. As a result, there’s also a bit of a paradox in the produce aisle. On one side is a normally grown apple. On the other hand, there is an organic one. Both apples are firm, shiny and bright red. Both contain vitamins and fiber and are low in fat, sodium and cholesterol. Which one to choose ?

Before you jump into organic food, take a look at organic farming

The term “organic” refers to the methods used by farmers to grow and prepare agricultural products such as fruits, vegetables, grains, dairy products and livestock. Organic farming practices aim to achieve the following objectives with the primary goal of sustainable agriculture:

  • Improve soil and water quality

  • Reduce pollutants and provide safe and healthy farming environments

  • Allow natural livestock behavior

  • Encourage a self-sustaining resource cycle on a farm

Organic or natural: identical or distinct?

No, the terms “natural” and “organic” are not interchangeable. Generally, the term “natural” on a food label indicates the absence of artificial colors, flavors or preservatives. It makes no mention of the procedures or materials used to manufacture the food ingredients.

Organic is a meaningful label that focuses on rigorous certification and implementation of organic farming requirements. Unlike “natural”, organic food has a precise definition: it must be produced according to approved organic farming methods “that encourage the cycling of resources, promote ecological balance and also preserve biodiversity.

Organic food: safer and more nutritious?

A growing body of data suggests that organic foods may have certain health benefits over conventionally grown ones. Although these studies revealed differences in diet, there is insufficient data to make judgments about how these differences translate into overall health benefits.

Nutrients: Studies have shown that organic foods offer mild to moderate increases in several nutrients. Certain forms of flavonoids, which have antioxidant capabilities, provide the best evidence for a dramatic increase.

Toxic metals: Cadmium is a dangerous metal naturally present in soils and absorbed by plants. Compared to conventional crops, organic grains had greatly reduced cadmium levels, but fruits and vegetables did not. Reduced levels of cadmium in organic grains may be due to organic farming’s restriction on synthetic chemical fertilizers.

Pesticide residues: Organically grown foods contain less pesticide residues than conventional agricultural products. Organic foods may contain pesticide residues due to pesticides allowed for organic farming or airborne contaminants from conventional farms.

Omega-3 fatty acids: The dietary requirements of organic farming, such as the heavy use of grass and alfalfa for livestock, lead to increased amounts of omega-3 fatty acids, a type of lipid that is better for the heart than other lipids. . Organic meats, dairy products and eggs contain higher amounts of omega-3 fatty acids.

There are many organic farming courses online that can help you create your own organic garden for delicious organic fruits and vegetables.

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Cucumber Juice Diet: The Four Benefits of Drinking Green Juice Daily https://www.sari-organik.com/cucumber-juice-diet-the-four-benefits-of-drinking-green-juice-daily/ Sun, 23 Jan 2022 11:58:00 +0000 https://www.sari-organik.com/cucumber-juice-diet-the-four-benefits-of-drinking-green-juice-daily/ You don’t need to do a juice cleanse to reap the benefits of consuming fresh fruit and vegetable juices. Cucumbers are extremely nutrient dense and drinking the juice of two cucumbers a day could transform your health in many ways. Express.co.uk reveals everything you need to know about the benefits of drinking cucumber juice, according […]]]>

You don’t need to do a juice cleanse to reap the benefits of consuming fresh fruit and vegetable juices. Cucumbers are extremely nutrient dense and drinking the juice of two cucumbers a day could transform your health in many ways. Express.co.uk reveals everything you need to know about the benefits of drinking cucumber juice, according to author of bestselling Thyroid Healing and number one New York Times bestselling book Life-Changing Foods, Anthony William aka the Medical Medium (@medicalmedium on Instagram).

Cucumber juice might not sound too appealing, but it’s a “highly alkalizing and hydrating drink” that the Medical Medium recommends.

The natural juice is rich in nutrients such as vitamins A, C, K, magnesium, silicon and potassium, so it can help cure a number of health conditions.

All you have to do is wash and chop two large organic cucumbers, run them through a juicer, and drink them on an empty stomach every day.

If you don’t have a juicer, you can always blend your cucumbers, then strain them through a fine-mesh strainer, cheesecloth, or a bag of nut milk so you end up with just the juice to drink.

READ MORE- Dennis health: Star, 68, on health ‘warnings’

You might think that mixing cucumber juice with other fruits and vegetables to improve the taste will do the trick, but cucumber juice should be drunk on its own.

The Medical Medium writes on its website, “Cucumber juice is best consumed alone about twenty to thirty minutes from other foods and beverages.

“Some people like to take it twenty to thirty minutes after their pure celery juice in the morning.

“Others like to take it half an hour before their dinner, and some people enjoy their cucumber juice an hour before bed.

“Each of these times is wonderful provided they are kept away from other food and drink.”

But what is the point of all this? Express.co.uk reveals four benefits of drinking cucumber juice. Please note that the information does not constitute professional medical advice, diagnosis or treatment.

Detox and hydrate

Cucumber juice has the ability to “cleanse and detoxify” the whole body.

In addition to this, it has been found to help relieve digestive issues such as gastritis, acidity, heartburn, indigestion, and ulcers.

The Medical Medium site adds, “It’s also an ideal way to properly hydrate the body as it contains beneficial electrolytes that have the ability to deliver nutrients and hydration deep into cells and tissues, making it much more effective than water alone.”

If you’re desperately trying to drink more water, you know what to do about it.

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Anti-inflammatory

People often praise “anti-inflammatory diets” for helping them overcome specific disorders caused by inflammation, and cucumber juice is probably the easiest way to start an anti-inflammatory diet.

The Medical Medium website explains, “It also has wonderful anti-inflammatory benefits that can significantly benefit autoimmune and neurological disorders.

Examples given on the site include chronic fatigue syndrome, fibromyalgia, migraines, anxiety, depression, shingles, eczema, psoriasis, rheumatoid arthritis, multiple sclerosis, and lupus, but all those who are inflammatory can benefit from regular consumption of cucumber juice.

Fever

You have fever ? Of course, take what your doctor ordered, but also try cucumber juice.

The Medical Medium says, “Cucumber juice is also an excellent remedy for reducing fever and convalescence as it is very refreshing for the glands and organs of the body.

“Twelve to twenty ounces of fresh cucumber juice on an empty stomach is recommended daily to help hydrate and recover the body.”

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Los Angeles Health Save and Downtown Crenshaw donate organic food to Leimert Park – Los Angeles Sentinel | Los Angeles Sentinel https://www.sari-organik.com/los-angeles-health-save-and-downtown-crenshaw-donate-organic-food-to-leimert-park-los-angeles-sentinel-los-angeles-sentinel/ Fri, 21 Jan 2022 08:00:00 +0000 https://www.sari-organik.com/los-angeles-health-save-and-downtown-crenshaw-donate-organic-food-to-leimert-park-los-angeles-sentinel-los-angeles-sentinel/ Los Angeles Health Save and Downtown Crenshaw offer organic food in Leimert Park Community members drive in and receive free vegan groceries and hot meals. (E. Mesiyah McGinnis/THE Sentinel) Each month since January 2021, the Los Angeles Health Save in partnership with Downtown Crenshaw has come together to provide up to 100 bags of fresh […]]]>

Los Angeles Health Save and Downtown Crenshaw offer organic food in Leimert Park

Community members drive in and receive free vegan groceries and hot meals. (E. Mesiyah McGinnis/THE Sentinel)

Each month since January 2021, the Los Angeles Health Save in partnership with Downtown Crenshaw has come together to provide up to 100 bags of fresh organic and locally grown produce including items such as sweet potatoes, cabbage, kale , kale, onions, garlic, apples, pears, oranges, green beans, mushrooms, bananas and more. The food was provided by LA Health Save to help Downtown Crenshaw provide groceries and organic meals to members of the downtown Leimert Park community.

The grocery store always included a hot meal made from fresh plants. Most of this year’s meals were provided by Chef Supreme Dow of Concierge Kitchen, who donated to several self-help programs in downtown Crenshaw.

The bags included locally grown produce including sweet potatoes, cabbage, collard greens, kale, onions, garlic, organic apples, pears, oranges, green beans, mushrooms, bananas, etc. (Photo E. Mesiyah Mcginnis/THE Sentinel

“We start at 9:00 a.m. on Saturday morning with the delivery of fruits and vegetables by What’s Good Produce. Volunteers show up to help pack each individual bag by hand. At noon we are ready for community distribution,” said Gwenna Hunter, head of Los Angeles Health Save.

Several members of Crenshaw Town Center were there to ensure that with each bag being given to a member of the Leimert Park/Africa Town community, they learn more about DC’s mission and encourage them to sign up for their courier electronic.

Community members drove up and received free vegan groceries and hot meals. (Photo E. Mesiyah McGinnis/THE Sentinel)

“The Downtown Crenshaw Free Vegan Grocery and Hot Meal Giveaway is about caring for our beloved community by providing vegan grocery bags and hot vegan meals. It’s about changing the narrative, shifting the paradigm, and amplifying healthy food choices that heal and nourish our community,” said Verneen Mincey, member and volunteer with the organization.

Residents appreciated the opportunity to receive these healthy foods with kindness. “I appreciate the quality of the food and the greenness of the vegetables. What they are doing is a blessing to the community,” said one participant who came by bike. Although the event was a drive-in giveaway, walk-ins also received a bag.

A community member with their free bag of fresh vegan vegetables and a hot vegan meal to go.

The distribution of the races was generally finished around 1:00 p.m./1:30 p.m. “We hope these bags will encourage people to eat healthier and eat whole, plant-based meals without animal products. We know a healthy community is a thriving community,” said Hunter, who helps distribute the healthy food bags. “Furthermore, we also hope that these bags and meals can provide some financial relief to those who may also be struggling financially to get through this week.”

(Above) Gwenna Hunter, head of Los Angeles Health Save, distributes free organic food in Leimert Park. (Below) Crenshaw town center community volunteer Verneen Mincey helps negotiate drivers during the free organic food giveaway. (photos E. Mesiyah McGinnis / THE Sentinel

The Food Support/Food Donation Program was provided by DowntownCrenshaw.com and sponsored by Los Angeles Health Save. While the food distribution program at Leimert Park is temporarily on hiatus, LA Health Save will launch a plant-based food bank in the spring of 2022.

For more, you can find LA Health Save on their IG @lahealthsave.

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The end of meat? Why gourmet restaurants are going green https://www.sari-organik.com/the-end-of-meat-why-gourmet-restaurants-are-going-green/ Sat, 08 Jan 2022 00:00:00 +0000 https://www.sari-organik.com/the-end-of-meat-why-gourmet-restaurants-are-going-green/ HONG KONG – The shift to plant-based meals has strengthened over the past decade, but it took a pandemic for the world of food to finally cross the Rubicon. With restaurants closed, chefs had time to take stock, and the enormity of the Covid-19 crisis prompted them to visualize another future. The year 2021 will […]]]>


HONG KONG – The shift to plant-based meals has strengthened over the past decade, but it took a pandemic for the world of food to finally cross the Rubicon. With restaurants closed, chefs had time to take stock, and the enormity of the Covid-19 crisis prompted them to visualize another future.

The year 2021 will surely be remembered as a turning point. In June, one of the world’s most respected luxury dining establishments, Eleven Madison Park, went almost entirely plant-based. Chef-owner Daniel Humm, who led the New York icon to # 1 on the World’s 50 Best Restaurants list in 2017, has decided that after the pandemic he can’t just reopen his business as d ‘habit. He realized, “Not only has the world changed, we have also changed. The current food system is simply not sustainable in many ways.

Speaking at this year’s awards ceremony – held in Antwerp, Belgium after a one-year hiatus – Mr Humm said the notion of luxury needs to be redefined.

“We celebrate caviar as a luxury ingredient. But there is nothing luxurious about caviar anymore. It’s the contrary. He is raised on the farm, he comes from afar, it is not rare at all and he does not have good taste like in the old days. It’s an old idea that we cling to, ”he said.

So today, finished the caviar on the menu, and finished his signature duck with daikon and plum. Now it’s cucumber with melon and smoked daikon, and zucchini with lemongrass and marinated tofu, which he created after learning techniques from Zen Buddhist leaders. He does, however, offer honey and milk for coffee and tea service, and eschews the term “vegan,” saying it can have negative connotations.

Just over a year ago, another big milestone in meatless dining was taken when Beijing’s King’s Joy hotspot became the world’s first three-Michelin-starred vegetarian restaurant. Cutting-edge cuisine won two stars at the guide’s top awards in 2019, adding another, as well as China’s first Michelin green star for environmental and sustainable practices, a year later.

In January 2021, the Michelin Guide also awarded its first star to an entirely vegan restaurant in France РOna, in Ar̬s near Bordeaux.

Ms. Dominique Crenn, who won this year’s Icon Award for the World’s 50 Best Restaurants, went meat-free (but not seafood) at her San Francisco-based Atelier Crenn in 2018. Now, in a surprise gesture, she’s reintroducing him – with a twist – aiming to be the first chef in the United States (US) to feature lab-grown chicken on her menu.

“I thought, ‘woah! At first, but if lab-grown chicken helps make the world a better place, then that’s fine. And it tastes good, ”she says.

Ms Crenn has teamed up with Upside Foods, which makes chicken grown from a small amount of animal muscle cells grown in a bioreactor.

And it does not stop there. She will also be a consultant on recipe development for Upside while, pending regulatory review, she will be serving cell-based meat at Atelier Crenn.

Singapore was the first country to tolerate the sale of lab-grown meat, when its National Food Standards Agency approved the cultured meat of American start-up Eat Just, branded Good Meat, in December 2020. Meat grown in Lab was served in a three-course tasting menu at a salon called 1880, which was intended to stimulate debate about what we eat.

While not everyone takes such a bold step – or a big risk – as Hmmm, other chefs are also stepping into vegan or vegetarian territory. The head chef of Geranium in Copenhagen, Rasmus Kofoed, runs an experimental and all-plant pop-up, Angelika, within the restaurant, ranked No.2 on the list of the 50 best restaurants in the world.

Mr. Andreas Caminada, owner of Schloss Schauenstein in Switzerland, opened a 10-seat vegetarian kitchen in June this year. Oz is located in a historic shed next to the castle which houses its main restaurant.

For Mr. Caminada, “just buying vegetables for my own vegetarian restaurant – that wouldn’t be my thing”, so he enlarged his existing garden under the direction of Thomas Moon, a naturopath who worked for several years as a farmer in the mountains before practicing permaculture in Austria. Mr. Moon modeled the organic garden on a natural ecosystem, with minimal intervention. Using applied homeopathy, he “improved the immune system of plants to allow them to grow healthier”. The garden is now home to over 700 different fruits, vegetables and herbs.

“The free reproduction of plants among so-called weeds creates a lot of exciting things that are rarely found otherwise: buds, seeds, flowers, roots. It’s productive enough to provide almost everything for a restaurant, ”explains Mr. Caminada. “It’s a garden like no other. Creating it was the biggest challenge on the way to Oz.

There are no plans to transform Oz (which translates to “today” in the Romansh language of the canton of Graubünden) into a fully vegan restaurant as it relishes “having the freedom to celebrate” local products, including its organic mountain cheeses.

However, Mr. Caminada’s culinary activities are not limited to a single township. He also runs a chain of three restaurants across Switzerland called Igniv, with its first overseas outpost since October 2020 at the St. Regis Hotel in Bangkok, where it offers plant-based tasting menus.

Mr Nick Bril, chef-owner of The Jane in Antwerp, is also working on plant-based tasting menus from a purely vegan cuisine that will occupy the mezzanine of his spectacular space. Although The Jane is ranked 66th in the world (yes, the world’s 50 best restaurants now have 100 doors) and has two Michelin stars, Bril says his evolution as a “regular protein chef” is still ongoing, so he’s in conversation with a local vegan chef to collaborate on this new approach.

“I would like the experience to reflect my main restaurant – a fine seven or eight course menu, developed from the same level of knowledge and intellect, and having the same depth of flavor,” he says. “We rely a lot on animal products such as dairy products or eggs in our Hollandaise sauce for example, to add depth to our vegetarian menu, so for a totally vegan vegetarian we have to focus on the obtaining a similar umami flavor, but from plants. “

He says the clientele that vegan cuisine attracts may be different from “the typical Michelin star restaurant” – he expects them to be “younger, energetic and already embracing plants” as a dietary choice.

“We need to change our eating habits, with vegetables placed in the center of the plate,” he says. “The plant movement is here for the long term, and I want to be open to it. SOUTH CHINA MORNING POST


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Organic Foods Key to the Health Benefits of the Mediterranean Diet https://www.sari-organik.com/organic-foods-key-to-the-health-benefits-of-the-mediterranean-diet/ Wed, 17 Nov 2021 16:57:06 +0000 https://www.sari-organik.com/organic-foods-key-to-the-health-benefits-of-the-mediterranean-diet/ The health benefits of following the Mediterranean diet are strictly related to the adoption of organic foods, according to new search published in the American Journal for Clinical Nutrition. Our study shows that consuming organic foods allows consumers to switch to a healthier diet without an increased intake of pesticides.– Per Ole Iversen, Professor of […]]]>


The health benefits of following the Mediterranean diet are strictly related to the adoption of organic foods, according to new search published in the American Journal for Clinical Nutrition.

Our study shows that consuming organic foods allows consumers to switch to a healthier diet without an increased intake of pesticides.– Per Ole Iversen, Professor of Clinical Nutrition, University of Oslo

Consumption of non-organic foods associated with the Mediterranean diet exposes consumers to potentially harmful compounds from pesticides and herbicides used on certain crops.

Conversely, the researchers found that choosing organic options could lead to a 90% decrease in the consumption of toxins and pesticides.

See also: Health Info

Twenty-seven British students were split into two groups for five weeks while they were in Crete, an island in southern Greece and the country’s largest olive oil producing region.

One group was given non-organic foods from the Mediterranean diet, which involves eating lots of fruits, vegetables, and whole grains. The other group received an organic version of the same diet. Previously, both groups of students mainly followed the traditional Western diet.

The researchers analyzed both the food consumed and the urine samples collected from the students.

They found that a high consumption of fruits and vegetables resulted in three times the consumption of insecticides and organophosphates. Meanwhile, those values ​​were reduced by 90 percent in the group that took the organic version of the diet.

Specifically, research has found that conventionally grown fruits, vegetables and whole grains may be the most important dietary sources of synthetic chemical pesticides.

Scientists said that consuming organic food would reduce by ten the total consumption of pesticides from the consumption of foods that are part of the traditional Mediterranean diet.

To better understand what happens when switching from one type of diet to another, the students consumed their usual Western diet before and after the two-week intervention period in which they switched to the Mediterranean diet. .

Switching from a regular Western diet to a medical diet was associated with increased exposure to insecticides, organophosphates and pyrethroids, while consumption of organic foods reduced exposure to all groups of synthetic chemical pesticides, ”said writes the researchers. This may explain the positive health outcomes associated with consuming organic foods in observational studies.

Per Ole Iversen, professor of clinical nutrition at the University of Oslo, added that there is growing evidence from observational studies that the health benefits of increased consumption of fruits, vegetables and whole grains are partially diminished by the higher exposure to pesticides associated with these foods .

Our study shows that consuming organic foods allows consumers to switch to a healthier diet without increasing the consumption of pesticides, ”he said.

Many synthetic pesticides found in urine samples are known or suspected endocrine disrupting chemicals that cause cancer, the researchers say.

See also: Olives among the foods with the lowest level of pesticide residues in Europe, according to a study

Therefore, 10 times higher pesticide exposure from conventional foods may provide a mechanistic explanation for the lower incidence of obesity, metabolic syndrome, and cancer associated with high levels of organic food consumption in studies. epidemiological and cohort.

Carlo Leifert, professor of plant science at Southern Cross University in Australia and one of the study’s lead investigators, told Olive Oil Times that the most dangerous chemicals found during the study are parathion and glyphosate.

Based on the World Health Organization and International Agency for Research on Cancer classifications for individual pesticides, the organophosphate insecticide parathion banned, with a WHO classification as extremely hazardous, and the pesticide glyphosate the more widely used, with an IARC classification as possibly carcinogenic to humans, are the most dangerous substances, ”he said.

Leifert also pointed out that the true extent of damage caused by these chemicals in humans is not fully understood and requires further research.

It is important to consider that humans are exposed to mixtures of pesticides, and the danger posed by mixtures of pesticides is unknown, ”he said.

According to Leifert, the most important obstacle to a major shift towards organic farming is the dependence that conventional farming systems have developed on the use of pesticides.

It would take time and investment, especially in training, to retrain farmers in organic farming methods, ”he said.

See also: The best organic olive oils

Leifert in fact that in Western countries, the average age of farmers is around 60 years, and near retirement age, farmers are reluctant to significantly change the way they farm and take risks or make the necessary investments to convert to organic production.

The most effective ways to support the phasing out of conventional agriculture would be: and on phosphorus and potassium chloride based fertilizers, both of which are non-renewable resources; investment in organic training at the college and university level; the research focused on the technical challenges facing organic farmers, ”he added.

Leonidas Rempelos, co-author of the study, added that the research could open a new avenue to assess the true impact of introducing new chemicals to agriculture.

One of the difficulties in assessing the public health impacts of dietary exposure to pesticides is that once pesticides are widely used in food production, everyone is exposed, ”he said. declared. This study demonstrated the potential to use organic food consumers as low pesticide exposure control group ‘to study the effect of currently used and newly released pesticides on public health.

Given the relevance of the research and the small scale of the current study, scientists told Olive Oil Times that they I hope to find funding to conduct a longer and more comprehensive human dietary intervention study that investigates the effect of switching to organic food consumption on health and physiological parameters related to health.

This would be designed to study the mechanisms of the health benefits associated with the consumption of organic foods in the large human epidemiological cohort studies conducted by the University of Paris-INRA in France, which were reviewed in our article ”, have they concluded.




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