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January 6, 2025 at 1:29 PM ... Nonalcoholic alternatives to bar ingredients like spirits, aperitifs, or even mixers can veer sweet since sugar, like alcohol, adds texture and body to an ingredient ...
They offer an alternative to conventional food systems by aiming to localize and socialize food production, distribution, and consumption. AFNs strive to champion local, equitable, and high-quality food options. [11] Alternative Food Networks (AFNs) exhibit diversity, ranging from isolated trials to interconnected community-based entities.
The term food system describes the interconnected systems and processes that influence nutrition, food, health, community development, and agriculture.A food system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, distribution, and disposal of food and food-related items.
Sustainable food systems have been argued to be central to many [1] or all [2] 17 Sustainable Development Goals. [3] Moving to sustainable food systems, including via shifting consumption to sustainable diets, is an important component of addressing the causes of climate change and adapting to it.
The senior director of programs, Spitznogle is the non-profit’s glue gal who oversees its most vital functions — culinary and job training, hunger relief, food rescue and partner agencies.
Alcohol is used as a social lubricant, maybe more so as holiday festivities approach. But drinking carries health and other risks. Here are five tips to make it safer.
Renewable Agriculture and Food Systems is an academic journal published by Cambridge University Press on sustainable agriculture. It was formerly known as the American Journal of Alternative Agriculture. It is published quarterly. Its 2008 Volume 23 is its first special free-access edition. [1]
Dave Arnold (born 1971) is the founder and president of the Museum of Food and Drink (MOFAD); the host of the radio show Cooking Issues; an owner of Booker and Dax, a food and drink research lab in New York; a food science writer and editor; the author of Liquid Intelligence: The Art & Science of the Perfect Cocktail; [1] and an innovator in the field of culinary technology.