Information about  Sustainable Food products and why they are important important.

Consumer and Farmer Behaviour Shows Encouraging Signs of Changes in the UK

The UK's Office for National Statistics collects data on many subjects, one of which is an annual survey of materials flow that it has been collecting since 1970.

It would seem that the country's use of a variety of materials has dropped back to its second lowest level since records began and that this decline has been happening since well before the onset of the global economic crisis in 2007-08.

Two prticularly interesting trends emerge from the latest data. The first is that both the amount of household waste (including recycling) generated by each person in the country and their intake of food, particularly meat, have been declining since 2003.

The second is that the quantities of nitrogen, phosphate and potassium fertilisers being applied to British fields have been falling since the 1980s despite the intensification of food production. In the same week the UK's online periodical for farmers, Farmers Weekly, carried an article about one arable farm's switch in 2002 to using green waste compost to improve the condition and structure of its soil.

Rainforest Alliance Coffee, Keeping It Green One Cup at a Time

The Rainforest Alliance has been around for over 20 years, and its goal is to educate the public in an attempt to change the way that business is conducted while encouraging people to take part in sustainable living.

When it comes to the tropical farms that produce crops, such as coffee, this organization has a strict set of guidelines for certification with the alliance. There are specific regulations set in place regarding any sort of use of chemicals that could be harmful. This is not only beneficial to the environment, but it is also beneficial to the safety of the workers involved in the process.

This alliance also aims to improve the tourism businesses throughout Latin America in regards to their environmental sustainability. They use educational programs in addition to various types of training along with continuously promoting their current initiatives.

Green EarthChanging to Sustainable Farming Can Help Reduce Greenhouse Gases and Improve Our Diets

Copyright © 2011 Alison Withers

The targets for reducing greenhouse gas emissions in the UK have been set at 80% by 2050, with a 34% cut by 2030.

One recent ullustration of the global effects of climate change already being seen in the news has been that the rising sea water level is now increasing the salt content of the river water in the Mekong Delta and threatening the livelihoods of millions of Vietnam's poor farmers and fishermen. There are already three grams of salt per litre of fresh water in the rivers now and at the moment those nearest the sea are the most affected.

According to the UK Soil Association, fundamental changes to the way food is farmed, processed, distributed, prepared and eaten will be needed over the next 20 years to meet the UK targets.

Fiinalists for the 2011 Chefs Collaborative Sustainability Awards!

An esteemed panel of 21 judges with impressive culinary credentials has selected 15 finalists for the 2011 Chefs Collaborative Sustainability Awards. The awards will be presented on Monday evening, October 24, at the Riverview Room in New Orleans, during the 3rd Annual Chefs Collaborative National Summit.


International Advisory Board of the Basque Culinary Center

LIMA DECLARATION – Open letter to the chefs of tomorrow

An open letter from the "International Advisory Board of the Basque Culinary Center"  entitled ‘An Open Letter to the Chefs of Tomorrow’ and signed by Ferran Adriá, Yukkio Hattori, Massimo Bottura, Michel Bras, René Redzepi, Gastón Acurio, Alex Atala, Dan Barber and  Heston Blumenthal in Lima on September 10, 2011.

(note:Heston Blumenthal was not actually present for personal reasons)

Dear chef,

In relation with nature-

1. Our work depends on nature’s gifts. As a result we all have a responsibility to know and protect nature, to use our cooking and our voices as a tool for recovering heirloom and endangered varieties and species, and promoting new ones. In this way we can help protect the earth’s biodiversity, as well as preserve and create flavours and to elaborate culinary methods.