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The term "Green Revolution" was first used by William S. Gaud, the administrator of the U.S. Agency for International Development (USAID), in a speech on 8 March 1968. He noted the spread of the new technologies as: These and other developments in the field of agriculture contain the makings of a new revolution.
The Government of India declared India self-sufficient in food production in 1971. [49] India and Swaminathan could now deal with other serious issues of access to food, hunger, and nutrition. [49] [50] [51] He was with IARI between 1954 and 1972. [1]
The water, energy and food pillars within this index are equally weighted, thus emphasizing the multi-centric nature of this framework. The WEF Nexus Index should be utilised as an entry point into the underlying pillars, sub-pillars and indicators, and can be utilised in parallel with other quantitative and qualitative water-energy-food nexus ...
Perrier mineral water traces its origin to 1862, the year Napoleon III authorizing the use of Les Bouillens springs in Vergèze, and the water was first sold in Britain. However, the springs have been in use since antiquity, and Dr. Louis Perrier became the official medical director for the spring in 1898 and started the Perrier brand in 1903.
In 2012 Kotler published Abundance: The Future Is Better Than You Think with Peter H. Diamandis.The book revolves around the idea that the world is getting better and in the future most people of the world will have access to clean water, food, energy, health care, education, and everything else that is necessary for a first world standard of living, thanks to technological innovation. [1]
Nutrition (Per 1.5 cup serving): Calories: 120 Fat: 8 g (Saturated fat: 2 g) Sodium: 280 mg Carbs: 9 g (Fiber: 1 g, Sugar: 2 g) Protein: 4 g. Josie's Organics, although a lesser-known brand ...
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition.It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
The term 'neolithic revolution' was invented by V. Gordon Childe in his book Man Makes Himself (1936). [18] [19] Childe introduced it as the first in a series of agricultural revolutions in Middle Eastern history, [20] calling it a "revolution" to denote its significance, the degree of change to communities adopting and refining agricultural ...