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29 on 29 Challenge, Idea 27 for 27th Feb - Can children be taught sustainability through food that they eat daily? (Part -1) Here are few of the ways kids can be taught about sustainability with the help of the food they eat daily. 1. Source Locally: Explain to children the concept of buying local produce. Take them to farmers' markets or local farms, where they can learn about the benefits of supporting local farmers. Discuss how this reduces the carbon footprint associated with long transportation. 2. Seasonal Eating: Teach children about seasonal fruits and vegetables. Help them understand that certain foods grow better in specific seasons, and choosing these items helps to reduce the environmental impact associated with out-of-season produce. 3. Reduce Meat Consumption: Discuss the environmental impact of meat production and encourage a balanced diet with less reliance on meat. Explain the concept of "Meatless Mondays" or encourage plant-based meals to reduce the environmental strain associated with meat production. 4. Waste Reduction: Teach children about the importance of minimizing food waste. Explain how planning meals, using leftovers creatively, and composting can contribute to a more sustainable lifestyle. 5. Packaging Awareness: Discuss the environmental impact of excessive packaging. Encourage the use of reusable containers for lunches and snacks. Teach them about recycling and reducing single-use plastic. If you have any such ideas to bring sustainability to kids life drop a mail your valuable suggestion to edwell.educare@gmail.com. Together, we can make a difference! So, let's sow the seeds of a greener future by gifting indoor-friendly saplings! #GreenEducation #SustainableSchools #FutureLeaders #EnvironmentalAwareness #EducationForSustainability #GreenInitiative #ClimateAction #EveryChildASteward #SchoolsForFuture #SustainableLiving #GrowingTogethe #GreenSchool #EcoFriendlyKids #SustainableHabits #SustainableKids #EcoFriendlyEating #GreenKids #FarmToTable

🌿 Universities are Taking Action Against Food Waste! 🎓 What are you doing to help against Food Waste? Smart Dining Practices: Implementing portion control and offering customisable meal options to minimise excess food. Food Recovery Programs: Partnering with local food banks to donate surplus food and support those in need. Education and Awareness Campaigns: Educating students about food waste issues and sustainable practices through workshops and events. Composting Initiatives: Setting up composting stations to turn food scraps into nutrient-rich soil for campus gardens. Farm-to-Table Partnerships: Sourcing local ingredients to reduce transportation waste and promote sustainable agriculture. Menu Innovation: Designing menus that utilise leftover ingredients creatively and reduce food spoilage. Student Engagement: Encouraging students to participate in sustainability clubs and initiatives focused on reducing waste. Tracking Waste: Analysing food waste data to identify areas for improvement and implement effective strategies. Together, we can create a more sustainable campus and make a positive impact on the environment! 🌍💚 #FoodWaste #SustainableCampus #UniversityAction

We’re absolutely thrilled to be included in Soil Association's climate partner Deloitte’s annual WorldClimate review, along with so many other amazing projects helping save the planet! From carbon negative construction materials to restoring seagrass meadows, we’re in some inspiring company. Of course, as a charity based in soil and agriculture, we’re particularly excited by The Sanergy Collaborative 's new method of creating fertiliser out of organic waste! Deloitte are supporting the next phase of Cool Food Pro, as we implement new functionality for the calculator to make it better and easier to use. We’re adding ingredient-level nutrition, cost and environmental impact data, and an enhanced user experience for chefs and food providers. Cool Food Pro supports caterers around the world, including schools, in managing the impact of their menus and purchasing by recommending low-carbon alternatives and local ingredients, encouraging target setting and raising awareness of how food and waste affect the environment. Funding and support from Deloitte also enabled the development of educational activities for workshops in schools to raise awareness of how food and waste affect the environment. These interactive resources enhance pupils’ understanding of the value of food and of the resources which have contributed to its production in a fun and collaborative way. If you use Cool Food Pro and want a free workshop in your school, please get in touch! Congratulations to Deloitte for their incredible achievements and investments, we’re delighted to have been chosen as an integral project in their drive to tackle the climate crisis! https://lnkd.in/e5C3DSxe Deloitte Sustainability #sustainability #sustainablecatering #sustainablemenus #carboncalculator #netzero #climatecrisis #greentransformation #decarbonisation

I’m thrilled to share the groundbreaking results of Ahimsa’s #ConsciousCafeteria Project—a pioneering national pilot study transforming schools from single-use foodware to sustainable steel. Our 2023 Commitment with The Clinton Global Initiative to decarbonize school cafeterias has been a resounding success! In collaboration with 15 schools across 4 states, each with an average of 500 students, the impact has been remarkable: ✅ Displacing 1,106,200 single-use items this school year ✅ Achieving over 80% reduction in GHG emissions ✅ Observing a 67% decrease in water usage ✅ Projected annual savings of $42,305 across the schools, equating to around $2,820 per school yearly. Imagine these numbers when applied at the district levels for schools - It would be an immediate and lasting impact for student and planetary health as well as a school’s bottom line. It’s time to drive change in schools nationwide now. Let’s advocate for policy shifts at local, state, and federal levels to enable schools to adopt reusable food service models and prioritize safe, sustainable materials like stainless steel over toxic materials like plastic. Ahimsa is on a mission to create a healthier, more equitable, and sustainable future for our kids through school lunch. Check us out Dr. Jalonne L. White-Newsome and Obama Foundation 🙏🏾 Compass Group Sudexo Food Solutions Ind Limited Aramark … call me and let’s chat about school cafeterias 📞😬 #cgi2024 #schoollunch #sna2024 #usda #clintonfoundation #plasticfree #cleaneating #zerowaste #circulareconomy #health #sustainable #femalefounded #womeninbusiness #socialentrepreneur #impact #schoolnutrition #Clinton #womanowned #smallbusiness #environmentaljustice Center for Environmental Health Plastic Pollution Coalition Plastic Free July School Nutrition Association Chef Ann Foundation National Farm to School Network Upstream USA KIPP Schools USDA U.S. Department of State American Academy of Pediatrics United Nations UNICEF World Health Organization

Have your eating habits changed since 2020? 🍽️ 1 in every 2 people surveyed reported a change in their eating habits since the start of the COVID pandemic, with 1 in 6 making big changes like reducing animal product consumption and opting for smaller brands via McKinsey & Company. Younger generations were particularly interested in improving their food sources and eating habits, reflecting a growing awareness of the environmental impact of our food choices and a desire to support sustainable, ethical businesses. As consumers become more informed, they demand transparency and responsibility from brands. This presents a unique opportunity for businesses to engage with a new generation of consumers who prioritize sustainability in their purchasing decisions. What education are you implementing to resonate with the growing hunger for sustainable choices? How are you educating people, whether it's renewable energy, reuse, water conservation, or better air quality? Nature's Path Foods Vital Farms GoMacro Lundberg Family Farms No Evil Foods One Degree Organic Foods #environmentalcontent

At Nature Squeezed we practice the following core values: Quality: We are committed to providing the highest quality products, sourced from local farmers and produced with love and care. Our juices are cold-pressed, organic, and made with the freshest ingredients. 2. Sustainability: We believe in reducing our impact on the environment and promoting sustainable practices in everything we do. From our eco-friendly packaging to our support for regenerative agriculture, we're dedicated to making a positive impact on the planet. 3. Community: We're passionate about building a community that supports and uplifts one another. We partner with local businesses, host events, and create educational content to inspire and empower our community to live healthier, more sustainable lives. Healthy Education: We believe that knowledge is power, and we're committed to educating our community about the benefits of healthy eating and sustainable living. We offer workshops, webinars, and online resources to help our community make informed choices about their health. Customer Satisfaction: Our customers are at the heart of everything we do. We're dedicated to providing exceptional customer service, ensuring that every interaction with Nature Squeezed leaves our customers feeling valued, supported, and delighted. Have a lovely week ahead!!!!

How do farmers markets promote sustainability? In sooooo many ways! 👇🍓😍 These weekly gatherings harken back to earlier market days, when farmers would take a break from the fields to peddle their surplus. However, they may be exactly what humanity needs to fuel its food future. Learn more in our latest blog post! https://lnkd.in/gPrfQ9sk #sla #youthclimateaction #climateaction #sustainability #earthmatters #futuregenerations #foco #noco #colorado #climateaction #getinspired #takeaction

This summer we imagined what a sustainable future might look like in the form of a 24-hour comic https://lnkd.in/eNVg8Gqx. To get inspiration we held 3 workshops with a lovely community of people. Workshop 2 was about role playing a journey to sustainable food in the South Coast of England. We imagined it was the year 2050 and we were looking back on the 'last' 25 years and how we had achieved sustainable food. We started on the premise that 2024 was a year of extremes that really catalysed action in communities everywhere. One of those extremes was how wet it had been and the impact that had on food production, which we estimated was down about 25% - seems like that was about right! https://lnkd.in/e8FMQX33 It would be wonderful if this really does drive communities to come together and take action! We're creating a website to provide some resources to help with this - a few attached to this post.

Holidays like the 4th remind us how fortunate we are to live in a world of abundance, with parties and food everywhere! However, this abundance brings tremendous waste, especially in the food arena—where I’ve dedicated part of my career (e.g. Nestlé). Over 40% of food produced gets tossed while 1 in 5 people go hungry. In the Greater Cincinnati and Northern Kentucky region alone, 270,000 people face food insecurity, including more than 80,000 children. At least 17 million meals are needed to feed our neighbors fighting food insecurity, yet 62 million tons of food end up in landfills annually. This waste squanders water, land, energy, and other resources. When food decomposes in landfills, it releases methane, a greenhouse gas that fuels #climatechange. This is where creative problem-solving combined with technology including #AI comes into play. As a board member of Last Mile Food Rescue, Inc. (the "Uber of Food Waste"), I've seen this in vivid technicolor. Here's an example of one of "food rescue runs" (https://lnkd.in/g5KntGWq) This year alone, #LMFR has “rescued” over 2 million pounds of food, and they are poised to do even more as they push harder and smarter into logistics efficiencies in partnership with United Dairy Farmers, Kroger, and many others. Even startups are digging into this area, as we saw vividly at the "AI and Sustainability" panel at sold-out Cincy AI Week (1000+ attendees) featuring Amazon Web Services (AWS), 80 Acres Farms Acres, and others. THINK GLOBAL/ACT LOCAL: With the 2024 Paris Olympics around the corner—billed as the “most sustainable and circular in history”—brands across the globe will showcase their green innovations, including around food waste. But you AS AN INDIVIDUAL can have a major impact right here in your backyard (whether #LMFR, other great orgs like The Freestore Foodbank, or #ZeroWaste groups outside of this region. Educate yourself about this space, and help out! Folks are hungry. The planet's getting hotter! - Learn About Our Mission: https://lnkd.in/gmeVe3fy - Learn About the App: https://lnkd.in/g3wwmqmR - Donate: https://lnkd.in/gidNw_En Thomas Fernandez Keith Dailey Melissa Stevens Mark Schneider Chris Hood Leigh Radford Adam Graves Julie Calvert Chavanne Hanson Mike Zelkind Tisha Livingston Eileen MacDermott Budo Judy Zitnik Lisa Gibby Neil Tilow Jodi Geiser Tim Donovan Summer Crenshaw Jon Salisbury Carl Fraik

🌱🚀 It was great to attend Groundswell last week with the DeepRoots team 🌾 Groundswell Agriculture is a two-day festival where farmers, growers, and anyone passionate about food production and the environment come together to explore regenerative farming systems. 🎙 Highlight: Reversing Reliance on Ultra-Processed Foods by 🔹🔸 Mallika Basu🔹🔸, Sue Pritchard, Nena Foster, Lulu Grimes, & James Kingham FIFST. 🔍 Key Takeaways (pardon the pun): 1. The scale of the problem - 60% of the average adult diet in the UK consists of ultra-processed foods, the highest rate in Europe. 2. The role of advertising - Children in the UK are exposed to 15 billion online junk food adverts annually (nearly 500 impressions per second), and 3.6 billion TV adverts per year. 3. The health impact - The Food Foundation found that restrictions on unhealthy food advertisements on TV could prevent 120,000 cases of overweight and obesity among children aged 5-17 years and result in healthcare cost savings of£7.4 billion over the lifetime of today’s children. 4. The impact of social inequality - The most deprived fifth of UK households would need to spend an estimated 50% of their disposable income (compared to 11% for the least deprived) on food to eat in line with the Eatwell Guide, the Government’s recommended healthy diet. The most deprived areas also have twice as many fast food outlets creating 'food swamps' with restricted access to fresh ingredients. 5. The impact on the environment - Our current food system contributes to deforestation, biodiversity loss, water pollution, and 30% of global greenhouse gas emissions. Food accounts for 20% of domestic emissions in the UK alone. 🌍 It's clear we need to rethink our food system and incorporate more regenerative practices for better health, equity, and environmental outcomes.