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Every year, experts, academics and representatives of governments, civil society and the private sector attend the GCNF to discuss strategies to increase the reach and the quality of school meals programmes, in order to improve the nutritional status of children and benefit smallholder farmers and local economies.
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Meals brings together scientists and advocates to discuss latest research on micro- and nanoplastics, plastic additives, and health; presentations recorded and now publicly available Large group of scientists denounce U.S. Environmental Protection Agency’s plans to end animal testing by 2035; dispute agency’s claims that better methods exist to predict hazards of chemicals; publish open letter available for signing
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Meals Marine biologist criticizes inconsistencies and unrealistic techniques used to study microplastic pollution; recommends avoiding nets for sampling, microscopes for counting; promotes using non-spherical microplastics and allowing time for elimination; researchers should focus on quality over quantity New documentary follows the life cycle of plastics, interviewing stakeholders across five countries; screenings scheduled at film festivals in the U.S., discussions underway for widespread distribution
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Meals of recent conferences on both continents focus on discussing challenges and opportunities surrounding plastics recycling, increasing recycled content in products; group of NGOs criticize Circular Plastics Alliance for overlooking hazardous chemicals; predicted lower prices of virgin PET seen as future test of commitment to set sustainability targets
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Aramark also has changed how it conducts individual foodservice operations throughout the United States; Wainfan explains that "health-inspired recipe development coming from executive chefs at the Aramark Innovation Center is built into menus that are then delivered [to] locations around the country," such as hospitals, workplaces, colleges, and universities.
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New menus are created for each of these dining environments each season, and the health-inspired recipes included are varied to assure that a wide variety of new and more adventurous healthy flavors are on the menu alongside healthier takes on tried and true classics and comfort foods," Wainfan says. "Our retail, residential, and patient dining menus all feature extensive options for personalization, across all menu categories providing unlimited options for individual preferences," Siverling adds.
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Calories have decreased by 11%, with more than 70% of main dishes now at 500 kcal or fewer. Aramark also reports that fruit, vegetable, and whole grain consumption has increased by 5% and that 30% of the menu is now vegetarian or vegan. By 2020, Aramark expects to achieve, and possibly exceed, its nutrient and food commitments, impacting 10 billion meals served over the five-year period.