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16 Initiatives Changing Urban Agriculture Through Tech and Innovation – Food Tank

Posted: December 26, 2019 at 10:50 am

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The United Nations estimates that nearly 10 billion people will be living in cities by 2050. According to arecent publication by the Barilla Center for Food & Nutrition, urban eaters consume most of the food produced globally and maintain more resource-intensive diets including increased animal-source and processed foodsrich in salt, sugar, and fats. At the same time, many urban populationsparticularly in low-income areas and informal communitiesendure acute hunger and malnutrition as well as limited access to affordable, healthy food.

But there are countless ways that cities can feed themselves and create better linkages between rural and urban food systems. In Mexico City, the organization CultiCiudad built the Huerto Tlatelolco, an edible forest with 45 tree varieties, a seed bank, and plots for biointensive gardening. In the United States, City Growers uses New York Citys urban farms as a learning laboratory for children to reconnect with nature. And in the Kalobeyei Settlement in northern Kenya, urban agriculture represents a tool for empowerment by improving food security, nutrition, and self-sufficiency among refugees.

Agriculture and forestry in the city answer to a variety of urban development goals beyond the provision of green infrastructure and food, such as social inclusion, adaptation to climate change, poverty alleviation, urban water management, and opportunities for the productive reuse of urban waste, says Henk de Zeeuw, Senior Advisor at the RUAF Foundation.

And thankfully, there are hundreds of entrepreneurs and organizations using this opportunity to improve urban agriculture and satisfy the demands of an increasingly urban population. From high-tech indoor farms in France and Singapore to mobile apps connecting urban growers and eaters in India and the U.S., Food Tank highlights 16 initiatives using tech, entrepreneurship, and social innovation to change urban agriculture.

1. AeroFarms, Newark (United States)

AeroFarms builds and operates vertical indoor farms to enable local production at scale and increase the availability of safe and nutritious food. The company uses aeroponics to grow leafy greens without sun or soil in a fully controlled environment. The technology enables year-round production while, they say, using 95 percent less water than field farming, resulting in yields 400 times higher per square foot annually. Since its foundation in 2004, AeroFarms aims to disrupt conventional food supply chains by building farms along major distribution routes and in urban areas. The company also won multiple awards, including the 2018 Global SDG Award, for its environmentally responsible practices and leadership in agriculture.

2. Agricool, Paris (France)

Agricool is a start-up that grows strawberries in containers spread throughout urban areas. The company retrofits old, unused containers to accommodate both an LED-lights and aeroponics system making it possible to grow strawberries year-round. The Cooltainers are powered by clean energy and use 90 percent less water than conventional farming. Agricool also works on building a network of urban farmers through the Cooltivators training program, aiming to open up job opportunities for city residents to work in the agricultural sector. The start-up now works on expanding operations to other cities, an effort made possible by the replicability of the containers design.

3. BIGH Farms, Brussels (Belgium)

BIGH (Building Integrated Greenhouses) Farms, a start-up based in Brussels, works on building a network of urban farms in Europe to promote the role urban agriculture can play in the circular economy. BIGHs designs integrate aquaponics with existing buildings to reduce a sites environmental impact. The first pilotlocated above the historic Abattoir in Brussels city centerincludes a fish farm, a greenhouse, and over 2,000 square meters of outdoor vegetable gardens. They started in 2018 producing microgreens, herbs, tomatoes, and striped bass. BIGH Farms also partners with local businesses and growers to make sure the farms production is complementary to the existing food community.

4. Bites, Phoenix (United States)

Bites is a mobile platform working to help connect urban farmers, chefs, and eaters in Phoenix through farm-to-table dining experiences. Eaters and chefs sign up and meet through the app to organize an in-home dining event. Chefs gather the ingredients from urban growers registered on the platform in an effort to promote local, small businesses. Bites was launched in 2017 by Roza Derfowsmakan, founder of Warehouse Apps, to improve accessibility to farm-to-table experiences and support urban farmers. By using technology to build culinary communities, Bites aims to change consumer choices from shipped-in, trucked-in produce to locally sourced foodinvolving people in the solution itself.

5. BitGrange, Multiple Locations (North America)

BitGrange is an urban farming tool and learning platform working to help educate children on food and agriculture. The BitGrange device, a hydroponics and Internet of Things-based system, produces edible plants with little water and energy. BitGranges software evaluates environmental variables in real-time and notifies growers through a smartphone app to take necessary actions, such as adding more water or plant food. Founded in 2015 according to their philosophy, Plant-Connect-Sync-Play, BitGrange aims to inspire youth to engage in farming by gamifying agriculture. The nano-farms design is available for download at BitGranges website for potential growers to 3D print the device in their own location.

6. Bowery Farming, New York Metro Area (United States)

Bowery Farming, an indoor farming start-up, uses software and robotics to grow produce inside warehouses located in and around cities. By controlling every aspect of the growing process, the start-up is able to produce leafy greens and herbs using a minimal amount of water and energy per square foot. The technology also makes it possible to grow customized products for chefs and restaurants, such as softer kale and more peppery arugula. Since its establishment in 2017, Bowery Farming is now expanding operations beyond its warehouse in New Jersey to build vertical farms in other cities and, ultimately, bring efficient food production closer to consumers.

7. Farmizen, Bangalore, Hyderabad, and Surat (India)

Farmizen is a mobile-based platform renting farmland to city residents to grow locally grown, organic produce. The app allocates its users a 600 square foot mini-farm in a community nearby. Users can visit the farm anytime to grow and harvest chemical-free produce. Farmworkers look after the plots when the users return to the city, making a fixed and stable incomeup to three times more than that of conventional farming. The app is live in Bangalore, Hyderabad, and Surat with 1,500 subscribers and 40 acres of land under cultivation. Farmizen was founded in 2017 by entrepreneur Gitanjali Rajamani, driven by the need to create stable livelihoods for farmers and reconnect city-dwellers to agriculture and nature.

8. Fresh Direct, Abuja (Nigeria)

Fresh Direct is an impact-driven start-up using vertical farming and hydroponics to promote locally grown produce and the involvement of youth in agriculture. When young entrepreneur Angel Adelaja started engaging in eco-friendly farming, she faced multiple challenges with conventional farming practices, including access to land, water, and technology. As a response, Adelaja founded Fresh Direct in 2014 to make urban agriculture more accessible to everyone, especially youth. Fresh Direct installs stackable container farms in the city, growing organic produce closer to the market. In the future, Adelaja aims to eradicate the notion among young professionals that agriculture is a line of work for the older generations.

9. Gotham Greens, Multiple Locations (United States)

Gotham Greens builds and operates data-driven, climate-controlled greenhouses in cities across the United States. The greenhouses, powered by wind and solar energy, use hydroponics to grow salad greens and herbs year-round using fewer resources than conventional farming. In addition to its goal of sustainable food production, Gotham Greens also partners with local organizations, schools, community gardens, and businesses to support urban renewal and community development projects. Gotham Greens is also the company behind the countrys first commercial rooftop greenhouse, a partnership with Whole Foods Market to operate the greenhouse located above their flagship store in Brooklyn, New York.

10. GrowUp Urban Farms, London (United Kingdom)

GrowUp Urban Farms works on developing commercial scale, Controlled Environment Production (CEP) solutions to grow fresh food in communities across London. The CEP farms use aquaponics to farm fish and grow leafy greens in a soil-less system, turning previously unused brownfield sites into productive areas. The GrowUp Boxa community farm developed together with sister organization GrowUp Community Farmsproduces over 400kg of salads and 150kg of fish each year. Over the long run, the company aims to replicate the aquaponics system to build urban farms in other cities, opening employment opportunities for youth, and using agriculture as a means to make communities more self-sustaining.

11. InFarm, Multiple Locations (Europe)

InFarm, a Berlin-based start-up, develops modular indoor farming systems to bring agriculture into cities. Designed to combat the long distances food travels, the InFarms produce leafy greens and herbs using 95 percent less water than traditional farms and no pesticides. The technology, the company claims, can reduce food transportation up to 90 percent. In 2013, the company pioneered the modular system in restaurants, schools, hospitals, and shopping centers. Operations have now expanded to distribute portable farms in neighborhoods and supermarkets across Germany, Denmark, France, and Switzerland. The expansion, AgFunder reports, can be attributed to InFarms decentralized, data-driven model.

12. Liv Up, So Paulo (Brazil)

Liv Up works to deliver healthy meals and snack kits prepared with locally grown food to residents of the Greater So Paulo region. The start-up sources organic ingredients from family farmers in peri-urban areas, in an effort to shorten value chains and better connect small producers to the urban market. A team of chefs and nutritionists prepares the meals, which are later deep frozen to maintain the foods integrity and extend its shelf life. Liv Up was founded in 2016 by a trio of young entrepreneurs driven by the lack of access to healthy foods in So Paulo. The start-up now operates in seven municipalities of the metropolitan area, rotating its menu every two weeks.

13. Pasona Urban Ranch, Tokyo (Japan)

Pasona Urban Ranch, an initiative of the Pasona Group, is a mix of office space and animal farm located in the heart of Tokyos busy temachi district. The initiative aims to raise interest in agriculture and dairy farming among city residents by bringing them in close contact with farm animals. The ranch houses eight animal species, including cattle, goats, and an alpaca, which are cared for by specialized staff. Visitors and employees of the building can attend seminars on dietary education and dairy farming. Previously, the Pasona Group gained worldwide acknowledgment for Pasona O2an underground office farm built by Kono Designs in 2010 growing 100 regional crops in downtown Tokyo.

14. RotterZwam, Rotterdam (The Netherlands)

RotterZwam, an urban mushroom farm, raises awareness on the potential of the circular economy for addressing environmental issues. The farms closed-loop system works with used coffee groundscollected from local businessesto turn residual flows into food. The mushroom nursery, built out of old containers, uses solar paneling to power the farms operations and the e-vehicles used for product delivery. The farms team offers tours to educate citizens on circular systems and trains entrepreneurs wishing to start a mushroom farm. RotterZwams second location in the Schiehaven area opened in mid-2019 thanks to a crowdfunding campaign to bring back the farm after a devastating fire in 2017.

15. Sustenir Agriculture (Singapore)

Sustenir Agriculture is a vertical farm working to promote high quality, locally grown, and safe food with the lowest possible footprint. The farmlocated in the heart of Singaporeuses the latest technology in hydroponics and smart indoor farming to produce leafy greens, tomatoes, strawberries, and fresh herbs. Starting as a basement project in 2012, Sustenir now produces 1 ton of kale and 3.2 tons of lettuce per month in an area of 54 square meters.

16. Urban Bees, London (United Kingdom)

Urban Bees is a social enterprise working with communities and businesses in London to help bees thrive in the city. Through education and training, the initiative raises awareness on how to create bee-friendly communities and on how to become responsible beekeepers. The first training apiary was established together with the Co-op Plan Bee in Battersea, South London. The enterprise also advises urban gardening initiatives, including Lushs rooftop garden, to ensure that green areas install the right forage and create healthy bee habitats. Co-founder Alison Benjamin says that city residents often suffer from nature-deficit disorder and urban beekeeping is one path to reconnect with nature in the city.

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16 Initiatives Changing Urban Agriculture Through Tech and Innovation - Food Tank

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December 26th, 2019 at 10:50 am

Posted in Organic Food

Are vegetables vegan? The man taking aim at animal products in organic farming – The Guardian

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A tractor spreads muck over field of stubble. Most organic agriculture is focused on moo poo, says veganic farmer Will Bonsall. Photograph: geogphotos/Alamy Stock Photo

Will Bonsall is a homesteader and 45-year vegan living in rural Maine with a message for Americans your vegetables are very un-vegan.

Bonsall is an influential member of a small but growing group of vegan and organic veganic farmers, who want to revolutionize organic agriculture, which traditionally depends on animals byproducts such as cow manure.

Theres a little bit of a disconnect, even hypocrisy, in vegans We vegans like to put on our plates [vegetables] grown in methods that are very un-vegan, Bonsall said.Most organic agriculture is focused on moo poo, said Bonsall. Cow manure, animal manure, but also blood meal and bone meal, he said.

A vegan diet excludes all products derived from animals, including meat, dairy, eggs and honey. Often, these products are avoided for health, environmental and ethical reasons.

Standard organic vegetable farming practices have used animal-derived products for centuries to boost soil fertility, such as cow manure, which farmers like Bonsall argue supports large-scale industrialized animal farming and, in his estimation, is unethical.

But the question of whether organic farming should necessarily exclude animals is hardly settled. Even proponents of veganic farming describe it as controversial.

The Rodale Institute helped develop the US Department of Agriculture standard for organic farming. Researchers there are pushing not for veganic methods, but for regenerative organic certification, which they hope can promote animal welfare, social justice and soil health.

Were at a point in time where our soils have been so degraded that it is actually becoming more and more difficult to grow crops in those degraded soils, said Jessica Lang, research coordinator for the Rodale Institute. This word regenerative is one that really needs to get into the vocabulary of the general population, she said.

Bonsalls is one of just 50 or so veganic farms in the United States, according to research by Professor Mona Seymour of Loyola Marymount University. Bonsalls method of growing perennial food crops with minimal fossil fuel and animal inputs, is laid out in his book, an Essential Guide to Radical, Self-Reliant Gardening.

In a myopic sense, industrial agriculture which uses nitrogen-fixing synthetic chemical fertilisers is vegan. They are not derived from animals and allow farms to grow vegetables that are bigger and more tightly packed together, and free from animal manure and byproducts.

The next logical step from that is growing organically but without animal manure, said Jenny Hall, a trustee of the Vegan Organic Network based in the UK, and co-author of Growing Green: Animal-Free Organic Techniques. Hall has been vegan for 25 years.

Within the organic movement its still controversial, she said. But actually, the reality is all plants are the original source of energy. In any ecological system plants are the bottom of the food chain, so its really just following natures cycle, said Hall.

Industrial animal agriculture is one of the most environmentally damaging activities humans do, and many believe vegetarian and especially vegan eating could radically decrease greenhouse gas output.

If the world adopted a vegan diet, a recent study in Science found, global farmland use would shrink by 75%, equivalent to the area of the US, European Union, China and Australia combined. Industrial animal agriculture is the second-largest contributor to human-made greenhouse gas emissions after fossil fuels and is a leading cause of deforestation, water and air pollution and biodiversity loss.

Veganic farms remain small scale now, and less developed in the United States than in the European Union, where growers already have a certifying body, called biocyclic vegan. In the US, there is no certification, and veganic produce is harder to find, though not impossible if buying direct from farmers, Hall said.

To date, most veganic farmers are growing vegetables and fruits. As interest in veganic farming grows, the next phase of the movement is to bring onboard traditional grain farmers, Hall said.

For a long time, no one gave two poops about the organic movement, because it was just a bunch of hippies, said Bonsall. For decades, many argued if world agriculture went organic we have to decide which third of the world is going to starve to death, because without petrochemicals farmers couldnt grow the necessary amount of produce. Nowadays, there are lots of people doing it, and Im just another fly on the wall.

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Are vegetables vegan? The man taking aim at animal products in organic farming - The Guardian

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December 26th, 2019 at 10:50 am

Posted in Organic Food

The impact of the new CAP on organic farming – EURACTIV

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With organic agriculture increasingly gaining recognition in the EU as providing benefits to farmers, consumers and the environment, explores how the new CAP proposal works to support the promotion of this type of production.

Organic farming faces many challenges and an opportunity to change the face of the European agricultural landscape.

However, while industrial agriculture, geared towards mass food production and maximising profits continues to dominate, organic farms are gaining increasing popularity among both farmers and consumers in the EU.

This trend is set to continue as the new European Commissioner for Agriculture, Janusz Wojciechowski, has announced support for organic agriculture during his five-year term of office.

One of my priorities will be to develop an action plan for organic farming, said Janusz Wojciechowski in his first speech as EU Commissioner at the AGRI Outlook conference on December 10 in Brussels.

European farmers and entrepreneurs are now gearing up for the next step. That will come on 1 January 2021 with the entry into force of the EUs new regulation on organic production and labelling of organic products.

In the EU, organic agriculture currently represents 6.7% of the member states farmland. That number is growing year on year despite the many difficulties faced by farmers, says Dorota Metera, President of the board of Bioekspert, a certification body in organic farming.

However, organic farming still needs financial support and incentivises for farmers, she told In her view, this support should include payments to farmers switching to organic food production and financial incentives to remain in organic farming.

The EU and individual member states support organic farming through subsidies from the second pillar of the Common Agricultural Policy, which is dedicated to rural development. Within the EU, on average 6.4% of the budget for agricultural and climate action is spent on this type of production, but the exact amounts vary from country to country.

But Metera says support varies widely across the EU, as it is up to each member state to decide how it wants to promote organic farming on its territory.We have 200,000 organic farms across the EU, but the situation varies from country to country, she said.

For instance, a country like France decided in 2017 to strive for food sovereignty. And one of its aims is to achieve 50% of local and organic food in the public sector of mass nutrition by 1 January 2022.

Meanwhile, Poland still lacks a similar initiative from the Ministry of Agriculture, she said.

Organic farming and the market for organic agricultural products are booming worldwide, including in France. However, enthusiasm remains very concentrated in Europe and the United States. EURACTIVs partner Ouest-France reports.

Organic farming a natural ally of environmental and climate action

Organic farming does not use synthetic chemical pesticides or readily soluble mineral fertilisers as opposed to conventional, mass-marketed products.

This is a clear environmental benefit for biodiversity and soil protection. Industrial agricultural methods, on the other hand, often improve farm productivity at the expense of the environment.

There are more examples of the positive impact of organic farming on the environment. One of these is the promotion of localities and short supply chains. Surveys show that Europeans are increasingly turning to regional food products, and the 2018 Eurobarometer survey shows that as many as three-quarters of Europeans take regional and local products into account when shopping.

Nina Jzefina Bk is a member of the Board of Dobrze, a food cooperative promoting high-quality food based on short supply chains in Warsaw. During a July debate on the future of European agriculture, hosted by, she argued about the important role of short chains in modern, organic agriculture.

Demand for good food is growing, but we still need a diversified distribution system. Small markets are disappearing, small shops are disappearing, even in small towns, and discounts are appearing in their place. We are even colonized by large retail chains, she said.

She also raised the question of consumer awareness.

The Polish state has ceased to promote organic food, so it is the norm to consider certified organic food as imported food. However, transporting food that generates CO2 emissions, i.e. food miles, is not ecological if we look at the impact on the environment holistically. We must shorten supply chains. Farmers and consumers must meet.


Meanwhile, most of the CAP money is spent on direct payments to farmers under the first pillar and will remain so after 2020, which has been heavily criticised by the European Coordination Movement Via Campesina (ECVC).

In addition, the second pillar of the CAP, which finances rural development and from which short chains could be supported, will face cuts, in line with the proposals of the European Commission.

The European Commission argues that the new rules will allow member states greater flexibility in the use of the financial resources allocated to them, which will contribute to the development of tailor-made programs, such as the promotion of short supply chains.

Member states are also to be able to transfer up to 15% of their CAP allocations between payments and rural development and vice versa to ensure that they can finance their priorities and measures, Metera added.

Although the new CAP can be seen as positive in the context of organic farming, the changes are not progressing fast enough, she said.

[Edited by Natasha Foote and Frdric Simon]

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The impact of the new CAP on organic farming - EURACTIV

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December 26th, 2019 at 10:50 am

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As a year and decade come to a close, heres what we recall of the old. – Monterey County Weekly

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A year ago, anticipation was building for the opening of two spots in the historic Cooper Molera Adobe. Alta Bakery + Cafe became a hit. Cella Restaurant? Everyone is still waiting. Now as December and the year, and the decade come to a close, many wait eagerly for The Pocket in Carmel to welcome its first customers. That is expected early in the new year.

Roll the calendar back a decade and there was great anticipation for the opening of a taproom and restaurant called the Cannery Row Brewing Company. Last month, the place shut down suddenly. Maybe it was a fitting gesture, capping off a decade of openings and closings, stability and change in Monterey Countys culinary scene.

Before we give a send-off to the old, however, lets take a moment to welcome the new.

Chef and owner Susana Alvarez prepares everything from scratch, by hand, with a devotion to methods handed down through generations. Yet she is inventive and quite willing to give classics her own updates. In our words from earlier this year, Villa Azteca leaves you weakened by bliss.

Made in-house is a theme at veteran chef and restaurateur Soerke Peters newest spot. Even the pancetta is cured by Peters team. As we observed, small plates are as carefully concocted as entrees.

Were not trying to mask the meat, pitmaster Big Mike Lipscomb told us after we visited the new barbecue joint. We try to do things simple. But theres also a lot of thought and patience that goes into each dish.

Altas setting in the historic Cooper Molera Adobe may be old. But the menu food, drinks and baked goods is both fresh and original. They dress some dishes with herbs from the garden outside, a hint that the menu changes seasonally.

There are other restaurants to consider for the number-five slot, but its hard to argue with the splash The Butter House made on opening, drawing big crowds. And its even tougher to resist their fried chicken (with eight herbs and spices; no need for 11).

A few places began serving a little too late in the year to find their way on this list. But with Sur Burger, Pho #1, Yeast of Eden (the latest successful creation by the Alvarado Street Brewery team), 101 Wine Press, Pangaea and other appealing new additions, there are lots of culinary reasons to celebrate 2019.

What did the dining scene look like in 2010? Well, Harumi celebrated its first year. Peppolis turned 15, as did Montrio Bistro. Reds Donuts was 60 that year. Habaneros Grill & Cantina celebrated its grand opening in October with $3 margaritas and live Latin influenced music, whatever that means.

Its no longer around, nor is Amirs Kabob House, where you could watch belly dancing. Woodys Bayview Grill gone, along with the all-you-could-eat pancakes.

There were cringe-worthy events, like Moss Landing Inns monthly pole dancing contest. Beer pong tourney at The Hippodrome, anyone?

No, it wasnt all that prosaic. Aubergines then-chef Christophe Grosjean hosted a farm-to-table dinner in March, although locovore was the preferred term. Robert Kirklands Monterey Bay Salt Company was new but catching on quickly as people began to look for more local ingredients. And Pebble Beach Food & Wine, then in its third year, attracted the likes of Wolfgang Puck, Charlie Trotter and Michael Symon. Meanwhile Allegro was on the leading edge, developing both gluten-free and vegan pizza.

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What 2020 brings began a decade ago. Aubergines devotion to fresh, local and seasonal was worth boasting about then. Now chefs committed to local and sustainable are a common feature. Fresh, local and organic produce has become increasingly accessible to all income levels. The county now hosts farmers markets daily and year-round. And Aubergine with Justin Cogley at the helm now wears a Michelin star, the first such award to a Monterey County restaurant.

Vegan and gluten-free dining options were just catching on 10 years ago. Happy Girl Kitchen Co. opened in Pacific Grove in 2010. Now, restaurants are obliged to include options for both. Sur Burger crafts their own plant-based burger from scratch. And Happy Girl became the favorite ofBig Little Liescast members.

Pubs were paying attention to the menu, as well. When Penny Farthing Tavern reopened in Salinas, theWeeklynoted that its kitchen trends toward gastropub. (Thats before it became the since-closed Salinas Sports Tavern.)

Estban Restaurant brought tapas, small plates and shared plates to the fore. In 2010 Jacks not yet Jacks Monterey promoted a small plates menu. With the growing popularity of this option throughout the decade, dining out became more relaxed. Fast casual restaurants populated restored downtown strips (Alvarado Street in Monterey then, Broadway in Seaside now).

Speaking of downtowns, it was also before Oldtown Salinas recovered from the depths of the 2008 recession, before Starbucks and Portobellos opened in the Taylor Building, before Farmers Union Pour House and the Beerded Bean served beers and Patria merged elegance with a homey European menu.

Barbecue and French restaurants were everywhere a decade ago, or so it seems. There was Central Texan Barbecue in Castroville, Curlys Oak BBQ in Seaside and Henrys BBQ on Lighthouse Avenue in Monterey. Le Normandie occupied a spot on Lighthouse in Pacific Grove. There was Bistro Beaujolais in Carmel. TheWeeklyraved about Carmels Le St. Tropez: The Huberts [owners Jean and Mary] appear to have gauged the pulse of the community.

And so it goes. Maybe a quick nod to the souffle at Le St. Tropez, sheep dip at Carmel Valleys Downunder Deli or Paradiso on Cannery Row, where you could pause over paella. Kula Ranch was the readers pick for best restaurant in Marina then. Its gone now. Readers voting Crazy Horse as best salad bar? That hasnt changed although one wonders why the mega salad bar at Jerseys didnt fare as well.

Some familiar faces occupied different places. Chef Jerry Regester (Schooners Coastal Kitchen) directed the menu at C Restaurant + Bar. Matt Bolton (now at C Restaurant + Bar) joined the team at Pacifics Edge. And Pacific Edge chef Mark Ayers left to steer the kitchen at the much-anticipated Cannery Row Brewing Company. The taprooms ownership group, Coastal Luxury Management, also lured Tom Mosblech to lead the team at Restaurant 1833.

Maybe a little foreboding music is fitting here. CLM shuttered 1833 unexpectedly in 2017. It sits with chairs and barstools eerily vacant today. In November, Cannery Row Brewing Company met the same fate closed without warning.

Neon signs still shine from inside, a reminder of what once was. But as we enter 2020, its also a promise of something that will be.

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As a year and decade come to a close, heres what we recall of the old. - Monterey County Weekly

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December 26th, 2019 at 10:50 am

Posted in Organic Food

Global Organic Fruits And Vegetables Market Revenue Analysis and Key Players Organic Valley Family of Farms, Zenxin Agri-Organic Food, The Whitewave…

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Global Organic Fruits And Vegetables Market Revenue Analysis and Key Players Organic Valley Family of Farms, Zenxin Agri-Organic Food, The Whitewave...

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December 26th, 2019 at 10:50 am

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Organic Poultry Market New Innovations, Research and Growth Factor till 2025 – Market Research Sheets

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As the life style is changing globally, the demand of health beneficiary products is robustly increasing. Organic poultry market is taking the advantage and creating organic broilers and organic layer hens because the chicken is more prevalent in the market and everyone tries to include organic food in their diet. Organic poultry market is driven by the fact that people are getting more health conscious. Organically raised birds does not containtoxichormones, antibiotics, and pesticides that conventionally raised birds generally possess and it also tastes better. Organic poultry birds possess high content of Omega-3 fatty acids as compared with conventionally raised birds which adds extra health benefits of organic products.

Organic Poultry Market: Segmentation:

Theorganic poultry marketcan be segmented on the basis of product type into organic eggs and organic meat products. Organic eggs have high vitamin content and low fat as compared to conventional eggs.

The global organic poultry market is further segmented on the basis of applications into bakery food like hamburgers, sausages etc. body building foods like lean chicken breasts, and processed meat products. Processed meat products contain frozen meat, powdered chicken, etc.

Furthermore segmentation of organic poultry market can be done on the basis of distribution channels as supermarket/ hypermarket, specialty stores, online sales, retail stores and departmental stores etc. Good hygienic properties of Organic meat is making it popular in consumers which is increasing organic poultry market in every distribution channel.

Organic poultry market is on high, boosted by a belief that organic meat is healthier than conventionally produced meat. The organic poultry market is presumed to grow in the forecast period.

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Organic Poultry Market: Regional Outlook

Depending on the geographic regions global organic poultry market is segmented into five key regions: North America, Latin America, Europe, APAC and MEA.

North America is the leading consumer of the Organic products followed by European countries such as France and Germany. Latin America also possess a large home market for Organic Poultry.

Asia Pacific organic poultry market is expected to grow during the forecast period because people are getting more health conscious and are keen to consume healthy organic products. Middle East and Africa is also expected to grow during the forecast period due to increasing awareness in the developing economies.

The recent trend is people are looking for more nutritious, hygienic and Organic Poultry products to combat with changing environment and lifestyle.

Organic Poultry Market: Drivers, Restraints, and Trends

Organic Poultry Market is already growing, recently consumer awareness and facts that Organic food products are more healthy and hygienic is making way for more production of Organic Poultry Products. Organic Poultry Market is already well established in North America and Europe, these industries are now particularly interested in Asia Pacific and Middle East and Africa (MEA) because these regions are mostly developing economies.

The key Driver for the Organic Poultry Market is increasing awareness about the health benefits of Organic food. Hygiene is also one of the key driver for Organic Poultry Market as the birds are raised in clean environment provided with organic feed only. Other Driving factors may include increased consumption of bakery products, high protein diets recommended by Gym trainers.

One of the key restraining factor for Organic Poultry Market is the shortage of Organic feed. While consumer demand for Organic Poultry Products is increasing, poultry producers are expected to face the challenge to meet the demand for Organic feed. Some of the countries like U.S is importing the organic feed to meet the demand.

The recent trend is people are looking for more nutritious, hygienic and Organic Poultry products as it contains no antibiotics, artificial growth hormones and low toxins.

Organic Poultry Market: Key Players

Key global market players producing Organic Poultry Products include Underwood Meat Company, Yorkshire Valley Farms, Riverford Organic Farms, Capestone Organic Poultry farm, Fosters Farm, Pilgrims Pride, Bostocks Organics, Petaluma Poultry.

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December 26th, 2019 at 10:50 am

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Olive Vegetable Water Market- Information, Figures and Analytical Insights 2019 2027 – Testifyandrecap

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Olive Vegetable Water: Market Outlook

The demand for organic food products is at its peak in the global food and beverages market, which has led the vegetable and fruit growers to opt for organic fertilizers. Food wastes are generally used in the organic fertilizers to increase the total yield of the agricultural products obtained. To cater to the demand of organic fertilizers in the market, farmers are focusing on various industrial byproducts to use as biofertilizers. In the global biofertilizer market, olive vegetable water is becoming one of the preferred organic fertilizers options among the farmers. Olive vegetable water contains a large number of essential nutrients which increase the mineral content of the soil. In a study, conducted by a group of farmers, it had been observed that using olive vegetable water as a source of fertilizer has significantly increased the yield of crops. It has been observed that using olive vegetable water with other organic fertilizers, the yield increased by 35-40%. In the globalolive vegetable water market, Europe and North America hold the major share in production and consumption of olive vegetable water owing to the increasing trend of organic food consumption among the population. In addition, more than 70% of olive oil mills are present in the European regions, due to which the availability of olive vegetable water among the farmers and growers is convenient. With the increasing demand for olive vegetable water among the food growers, it can be anticipated that the demand for olive vegetable oil will increase over the forecast period.

The increasing demand for Olive Vegetable as Biofertlizers

Olive vegetable water is the byproduct obtained during the processing of virgin olive oil by mechanical process and contains a high amount of organic matter, around 5-20% which is mainly used in spreading over the cultivated soil. The high organic content includes sugar, polyalcohol, tannins, polyphenols, pectin, lipids, and many other trace elements. The disposal of the olive oil byproduct mainly olive vegetable water is one of the major concern among the olive oil processors. Despite various existing laws, the disposal of olive vegetable water is done in an uncontrolled way. To reduce the environmental burden, olive vegetable water are gaining recognition as biofertilizers. On the other hand, the avoidance of chemical fertilizers in farming has significantly fueled the demand for organic fertilizers and olive vegetable water has shown the potential to be a good alternative as organic fertilizer. In addition, increasing health consciousness among the consumers has raised the demand for organic food ingredient which abreast the increasing demand for organic food products in the market. On the other hand, food and beverage manufacturers are funding farmers to go for organic farming, which also increases the demand for olive vegetable water. According to data published by Eurostat, the total share of organic area utilized in agriculture is 7.0% and expected to increase over the forecast period with high growth rate, making enough space for the growth of olive vegetable water in coming future.

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Olive Vegetable Water: Market Opportunities

Olive vegetable water offers farmers an effective and ergonomic technique to supply nutrients for the plants, overhauling the issue of using solid manure, which takes soil a considerable time to absorb the nutrients. Such valuable factors are likely to boost the growth of the olive vegetable oil market. The application of the olive vegetable water market is also supported through the consensus of the scientific community. In agreement with the Italian government, a study proved that the production volume increased after the spread of olive vegetable water over the soil cultivated with grape and maize. Apart from all the above-mentioned factors, increasing awareness among the farmers about the benefit of olive vegetable oil in organic farming will also contribute to the growth of olive vegetable water in coming years.

The olive vegetable water market report offers a comprehensive evaluation of the market. It does so via in-depth qualitative insights, historical data, and verifiable projections about market size. The projections featured in the report have been derived using proven research methodologies and assumptions. By doing so, the research report serves as a repository of analysis and information for every facet of the Olive vegetable water market.

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Olive Vegetable Water Market- Information, Figures and Analytical Insights 2019 2027 - Testifyandrecap

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December 26th, 2019 at 10:50 am

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Organic Yogurt Market: Predicted To Witness Steady Growth During The Forecast Period 2017 2022 – Industry Mirror

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The globalorganic yogurt marketis a chock-a-block of companies of varying sizes, finds Transparency Market Research (TMR) in a new report. Key focus of top players in the organic yogurt market is to expand their geographical outreach. To do so, savvy players are entering into partnerships and strategic alliances with regional players. Such collaborations are also helping to develop new products to serve regional taste, adds the report.

Key companies having a significant presence in the global organic yogurt market include Stonyfield Farm Inc., BJs Wholesale Club, Aurora Organic Dairy, Kroger Co., Safeway Inc., Ben & Jerrys Homemade Inc., Whole Foods Market Inc., Horizon Organic Holding Corp. Purity Foods Inc., and Wallaby Yogurt Company Inc.

According to the TMR report, the global organic yogurt market is likely to expand at a stellar 13.1% CAGR for the forecast period between 2017 and 2022, for the market to be worth US$15.5 bn by 2022.

Among the key distribution channel, specialty stores holds prominence in the organic yogurt market. This is mainly because specialty stores stock a large range or dairy products, which includes yogurts for several occasions. For such reasons, the specialty stores segment is likely to be evaluated at US$4 bn by 2022 vis--vis revenue. By product type, spoonable yogurt displays maximum demand. The convenience quotient of spoonable yogurt makes it highly preferred among other product types.

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Demand for Various foods to boost Gut Health benefits Market

Worldwide, increasing awareness of health benefits of yogurt is a key factor behind the growth of organic yogurt market. For several foods, individuals are seeking organic variants to prevent the risk associated with pesticides. Regular yogurt are manufactured using milk obtained from cattle fed on regular food.

On the other hand, organic yogurt is manufactured using milk obtained from cattle that are fed only on organic food. This prevents pesticides in the fodder to pass from milk to yogurt

Increasing incidence of medical conditions and allergies associated with pesticides is stoking demand for organic foods. This provides stimulus to the organic yogurt market.

Increasing consumption of yogurt for gut health is another key factor bolstering the organic yogurt market. Health savvy consumers tend to consume yogurt on a regular basis. Yogurt has probiotics that helps maintain good bacteria in the gut. To prevent the risk of damage associated to the gut with regular yogurt, health savvy consumers are increasingly opting organic variants of yogurt. This serves to boost the organic yogurt market.

Currently, fads among consumers boost the uptake of most consumer goods. Food fads find easy way in the minds of consumers because of health reasons and general well-being. For such reasons, food fads that organic foods have high nutritional value are stoking demand for organic yogurt. The organic yogurt market is thus benefitted.

Relatively High Cost of Organic Food Variants hampers Demand

However, on the downside, high cost factor of organic yogurt as compared to regular yogurt is having a negative impact on sales of organic yogurt. Moreover, increasing consumption of packaged snacks for taste and affordability are slowing sales of dairy products. This is slowing the growth of organic yogurt market.

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December 26th, 2019 at 10:50 am

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What’s the Healthiest Food? – Gizmodo UK

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The first thing to realise is that new-year resolutions are a self-defeating sham inimical to the process of real and lasting change. The second thing to realise is that you will never change. But you can, maybe, eat a bit better. We all know, basically what that entailswillpower, produce, maybe some kind of juicer but its easy to get lost online, where counterintuitive, contradictory, and flatly absurd advice proliferates beneath every half-hearted healthy diet search. And so for this weeks Giz Asks, weve asked a number of experts to weigh in on the most healthy thing a person can eat.

Professor, Nutrition and Epidemiology, Harvard University

This type of question puts us in the realm of superfoods, a popular but poorly defined term that is typically more useful for marketing than nutrition guidance. While foods labelled as such may often have high levels of desirable nutrients, or may be linked to prevention of certain diseases, there are plenty of equally nutritious options that dont receive much hype. Variety in our diet is important not only to gain the benefit of eating a wide array of essential vitamins and minerals, but also to prevent one from eating too much (or too little) of a particular nutrient. It also keeps our meals interesting and flavorful.

Instead of getting too fixated on any individual food, zoom out to think about your diet as a whole, and the foods you include more and less often. In general, a healthy dietary pattern features abundant amounts of vegetables, fruits, whole grains, legumes, and nuts; moderate amounts of seafood, poultry, and dairy products; and lower amounts of red and processed meat, sugar-sweetened foods and beverages, and refined grains. While this way of eating is typical in a traditional Mediterranean Diet, these broader categories provide plenty of options to incorporate the flavors of your favourite cuisines. Indeed, in the long-term, the healthiest dietary pattern is the one that you can stick to!

Professor of Epidemiology and Nutrition at Harvard University

All of the TV media medical darlings love the term superfoods. In this world of exaggerated and superfluous terms, superfoods is one of my absolute least favourites. Ironically, it may be more important to find foods to avoid then to focus only on a few foods we think are exceptionally beneficial.

For example, a diet rich in berries, coffee, fish, and lightly processed whole grains does not cancel out the impact of a dinner with a double bacon cheeseburger, ketchup, 60 french fries, and a soda. Foods are not like a drug which has a well-established molecular target with a direct treatment benefit. Foods are awesome because they represent hundreds of compounds with thousands of biological effects.

Even better is that a blueberry is different for you and for me, in part because of differences in our microbiome, but as important, I may have my blueberries on top of 1% yogurt and bran flakes and you may have yours on top of a full fat strawberry sundae with chocolate syrup and whipped cream. Funny thing is that with our current technology and research, I dont know which of us would benefit more from the blueberries (or, ironically, which of us would enjoy this meal more!)

Professor, Medicine, Stanford Prevention Research Center, whose research focuses on investigating the potential health benefits of various dietary components or food patterns

It can be confusing, and controversial to try to oversimplify food (i.e, this is the one best thing to eat), because some people try to game the system, eating poorly all day except for the one healthiest thing and feeling like theyre choosing well overall.

Rather than bickering over grains, red meat, dairy, or other tribal issues, Ive been trying to think more aspirationally.

Human health is one issue. Taste is critical and shouldnt be left outwe need to bring the pleasure and joy back to food. Environmental health is another issue that is gaining momentum in the food world (GHG, water usage, land usage/biodiversity). And there are many social justice issues that are relevant (e.g., fair wages for people working in agricultural settingscrop harvest, slaughterhouses). So, my aspirational goal is for people to look into these different areas and find the foods or dishes that are in the sweet savoury spot at the intersection of human health, great taste (unapologetic deliciousness), environmental health, and social justice.

And for this, there are hundreds of examplesalthough, to be fair, getting it right means finding out who grew the food, where, how, etc.

Professor of Nutrition, Food Studies, and Public Health and the author of Food Politics, among other books

One of the main principles of healthy eating is varietyconsume a wide variety of relatively unprocessed foods. No one food meets all nutritional requirements. Some foods have more of required nutrients than others, which is why its good to mix and match. With that said, vegetables! Eat the ones you like.

Clinical Professor at the University of California San Francisco, Research Scientist at the University of California Berkeley School of Public Health, and founder of the Health from the Soil Up Initiative, who studies the connections among health, culture, and agriculture

Your lawn.

Its an easy recipe: first, stop using herbicides and fertilisers on your lawn. Next, read Gaias Garden:AGuide to Home Scale Permaculture by Toby Hemenway, and start making soil lasagne (or sheet mulching, as he calls it). It can swiftly transform the lifeless dirt beyond your front door into carbon-rich soil, exploding with microbes and worms. All you need is manure, leaves, your neighbour's discarded Amazon cardboard boxes, and water.

Then plant a garden.

What to plant? Spices like oregano or thyme are rich in anti-inflammatory phytonutrients (antioxidants) so put them everywhere. Plus they repel noxious insects. Tomatoes are chock full of lycopene (good for the prostate and breast) and carrots have lutein (good for the eyes), while kale is an excellent source of iron and good chow for the healthy microbes in your gut. Basically, plant a rainbow on your lawn and dont worry about the weeds, because most of them are even better for you than the vegetables. Oxalis, or sourgrass, a common garden weed, is high in vitamin C, and mallow, another garden invasive, is super tasty and has more calcium than kale!

And there are other reasons why an edible lawn is the healthiest thing you can eat. Researchers in Colorado found that planting food next to sidewalks and on front yards, strengthens neighbourhoods, cuts down on crime, and builds what is calls collective efficacy. In general organic food has more nutrients than conventionally grown food, and you can be sure that no chemicals have entered your edible lawn. Researchers in Europe and the US discovered that children exposed to soil on sustainable farms are less likely to develop things like eczema, allergies or asthma. There is no reason why your edible lawn cant confer this same benefit.

One specific type of microbe, isolated from healthy soil, seems to trigger nerve pathways that improve mood and promote a sense of wellbeing. And then theres all the exercise: the squatting and lifting required to build good soil and grow vegetables.

Happy digging!

Featured image: Illustration: Benjamin Currie (Gizmodo)

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December 26th, 2019 at 10:50 am

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Confused Between Organic, Sustainability, Natural? Here’s What It Means – The Better India

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A sustainable lifestyle is all about being responsible & conscious of your choice. Lets begin the journey with understanding the different terms associated with it

Eco-friendly, organic, sustainability, green, recycled and non-toxicyou have certainly come across these terms when reading about planet-friendly products, practices or brands.

But do you know that they are not always interchangeable?

If you were ever confused about the claims made by companies or want to be better informed, keep the information below, handy.

Today, an increasing number of products, as well as people, are going green in a pursuit to do their bit for the earth.

But what does this mean?

Well, the phrase is a euphemism for someone who possesses adequate knowledge, experience or expertise to choose products, adopt practises and follow a lifestyle that has minimal adverse effects on the environment.

One example of a green practice is to replacing commercial cleaners with bio-enzyme cleaners at home. Smitha Kamath makes these green cleaners, packs them in used plastic bottles for sale. You can check out her products here.

Eco-friendly is a term that literally translates to being environmentally friendly. These are products that dont harm the planet, use any plastic, are biodegradable and make use of minimum resources to be manufactured.

Often, green and eco-friendly are used interchangeably.

Sustainability goes a step ahead. A sustainable product or practice is not just green or eco-friendly but also conscious about the future. In addition to being eco-friendly, such products can be reused over a long period of time, eliminating the need to purchase new products frequently. Carrying a glass or steel bottle everywhere instead of purchasing a mineral water bottle is a classic example of sustainability.

Want to live a planet-friendly, sustainable lifestyle? Heres a range of products that will reduce the plastic in your life!

Often misunderstood, recycling, upcycling and downcycling do not mean the same thing.

While upcycling and downcycling are offshoots of recycling, a process where the product material is reused to make a different, useful product. When the original product is recycled to make another of lesser value, the process is called downcycling.

For instance, if papers from a notebook are recycled to make toilet paper, it is downcycled. If a plastic bottle is scrapped and made into another plastic bottle, it is recycled.

Upcycling is the process of reusing an existing waste item to make one of higher value. It goes up the cycle. Making flower pots or bird feeds from empty plastic bottles is an example of this process.

Incorporate more upcycled, recycled products in your home to make it a sustainable living place. Click here for a variety of your favourite upcycled lifestyle products.

Consider a bio-enzyme made at home with food waste. You did not add any synthetic chemicals to it. Does that make the eco-friendly cleaner chemical-free? No, because the citric acid, jaggery and water together produce organic chemicals that act as cleansing agents. So although the bio-cleaner contains no man-made elements, it is still not chemical-free. It is natural.

When you use the word organic, it means that no synthetic chemicals were used right from the first step of production.

For example, if your juice claims to be organic, its manufacturing processright from the fruit that is pluckedshould be completely free of chemical additives. The term organic is usually used for food and beverages.

Chemical-free, on the other hand, is reserved for personal care products, home improvement items, dyes and colours. It means that no synthetic chemicals were added in the production of the final item.

Eat healthy, eat chemical-free. Heres a range of organic foods to kickstart your journey towards good health!

Clean and non-toxic are very closely related terms. In the Indian context, a clean product contains non-synthetic ingredients that are not harmful to your skin or health. Non-toxic products are those that may contain synthetic ingredients, but they are not harmful to you or the environment.

When a product is labelled as ethical, it goes a step ahead and assures you of ingredients that are non-toxic as well as free from practices like animal testing, child labour and promise free trade.

Ready to contribute to free trade practices? Check out our range of ethical products by clicking on this link.

You may also like: 10 Trailblazing Brands That Turn Waste Into the Lifestyle Products You Love!

(Edited by Gayatri Mishra)

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Confused Between Organic, Sustainability, Natural? Here's What It Means - The Better India

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