Culinary CSR News

The Water We Eat

Blog

I expect most of us believe that the greatest amount of water we consume comes in the form of showers, baths, and drinks. Nope, and it’s not close. 

My Dad has always loved the water. He grew up in Miami, which probably has something to do with his attraction to it. Whether skiing, fishing, or boating, any time he is on the water he is happy.

Food Waste: The Harvest is Just the Beginning

Blog

Harvest. It feels like an old word, something people used to do centuries ago. Kind of like blacksmithing and spinning thread. It also feels like Autumn, mainly because the closest I’ve ever come to harvesting anything is picking apples in October in the mountains of Virginia.

Harvesting still happens every year though, and it is the beginning of a journey for our food. If our food successfully makes the trip, it will be nourishment for someone. If not, our food will be lost or wasted, and it would be better if it had never been grown at all.

The Land Institute Adds $1,000 Prize to Biomimicry Global Design Challenge

A call for bold ideas for a new agricultural paradigm
Press Release

March 9, 2016 /3BL Media/ - The Land Institute has dedicated the past 40 years to researching a new way to grow our food that mimics the fertility and resilience of natural systems like prairies.

Brightening Our Corner

Winter 2016
Newsletter

Biomimicry Global Design Challenge 2016 is Open until May 11th

Reflections on Laudato Si - Concluded

Blog

“Never before has the world had a document that so eloquently unites ethics and environmental stewardship. That is why Laudato Si was the most significant environmental event of 2015.”

“Show your work.”

Does that bring you back to your high school math class in a hurry? That phrase was a near-daily refrain in mine. It didn’t matter if you intuitively, or by sheer luck, got a math problem right. You also had to offer a proof as well. You had to back it up.

Reduce Food Waste by Focusing on the Source

Sealed Air’s packaging technologies solve bakery challenges when developing gluten free products.
Article

By now, we are all keenly aware of the growing trend toward gluten free diets and products.  Food producers have met the challenge with a myriad of gluten free options to satisfy those with either an allergy or simply a desire for a diet free of the wheat protein.  What many of us may not understand is the challenge faced by those food producers when removing gluten, as it contributes to the freshness and texture of food products.

Brightening Our Corner - Fall 2015

Ray C. Anderson Foundation
Newsletter

Biomimicry Global Design Challenge 2015 Names Finalists. New Challenge Opens
Hundreds of innovators from around the world engaged in the 2015 Biomimicry Global Design Challenge (BGDC) to improve our global food system by looking to nature for design solutions. Eight finalist team were announced September 30 before traveling to Austin, TX for a special Biomimicry Conference at the Lady Bird Johnson Wildflower Center on October 4.

What’s Cooking? Solar Stoves with Julie Greene

Multimedia with summary

This week many people in the United States will be spending a fair amount of time laboring over elaborate meals, baking pies, roasting turkeys (or tofurkeys), and beating the lumps out of the gravy. In  the developing world, they may not be celebrating Thanksgiving, but there’s still news on the cooking front. Billions of people around the world cook with high-emissions methods. The fuel they use is dirty, expensive, and can be extremely labor-intensive, especially for girls and women.

Pages

Subscribe to Culinary