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Meat consumption around the world has been on the rise as incomes have grown. In the United States, more meat is consumed than anywhere else. For many, a meal simply is not a meal if it does not have at least a half-pound of flesh on it. Vegetarianism has been in practice by large groups for quite a...
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  In the sea, almost everything that swims, burrows or crawls can be presented on a plate and eaten. Yet many marine species aren't well known among chefs and diners. The lack of variety on the menu represents not only a loss of culinary opportunity, but also a potential source of ecological i...
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    Thanksgiving should be a time for celebration, not cruelty, yet approximately 45 million turkeys — gentle birds who enjoy having their feathers stroked and gobbling along to music — are killed every year for Thanksgiving dinner. Before they’re killed, turkeys spend several months pa...
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by Brandy NorleenIt’s that time of year again, and you are preparing to cook a feast to feed the masses. As you start planning the smorgasbord of side dishes and entrees to feed your family this Thanksgiving, are you asking yourself how you can make this holiday a little more eco-friendly? It is eas...
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Tagged in: green Thanksgiving Tips
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Going Bananas Over Climate Change? You Might Have ToOur old staple and friend the potato has had a good run but, thanks to climate change, we may in the future have to find other food sources to underpin our diets — and the banana family is one likely candidate.Researchers from the Consultative Grou...
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  I believe we might have made a mistake: a mistake whose consequences, if I am right, would be hard to overstate. I think the forecasts for world food production could be entirely wrong. Food prices are rising again, partly because of the damage done to crops in the northern hemisphere b...
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  Voters in California will decide on a proposal next month that would require the labelling of most foods made with genetically modified ingredients. Proposition 37 is supported by the organic industry but many major food suppliers oppose it saying it will drive up prices.   Around ...
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Remember bubble and squeak? That crispy, almost sweet concoction of fried mash and cabbage or brussels sprouts? Or bread pudding? These and other leftovers dishes are making a comeback from their Seventies heyday as emptier pockets are forcing us to change our domestic habits.One side effect of this...
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A review of the scientific literature on the health benefits of organic food versus its chemical-intensive counterpart by Stanford University researchers finds that there is a lack of strong evidence that organic foods contain more nutrients than conventional foods; however, the study finds that con...
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By Alex Blackburne Food businesses that adapt properly to the impacts of climate change are the ones that will prosper in the future, according to a report by the Department for Food, Environment and Rural Affairs (Defra). The study, called Adapting to climate change in the food industry, was writ...
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Should people eat less meat? Meat consumption isn't just something that impacts your health; it's also played a huge role in problematic deforestation. Animals raised for meat use very large amounts of land -- land to graze and land used to raise crops that feed livestock -- and it's increasingly co...
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According to the study from the Union of Concerned Scientists (UCS), Grade A Choice? Solutions for Deforestation-Free Meat, the increasing global demand for meat has led to more and more deforestation for grazing pastures as well as land to grow livestock feed like soybeans. Meat consumption has bee...
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By George Webster  At first glance, Austrian artist Klaus Pichler's spell-binding photographs could be mistaken for a set of stylish advertisements. It takes a moment to digest -- excuse the pun -- that you're staring at pictures of rotting food. Among them, a pineapple hangs suspended in neg...
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What What disturbed chef Angel León most about Spanish fishermen was all the unwanted species they tossed back into the ocean. High-value species went to market; the rest went overboard. These dead fish would never be coming up in their nets again. Bycatch is by no means confined to Spanish fisherie...
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Five years ago, algae was the “it” feedstock in the biofuel realm. The idea of taking an organism that feeds off of CO2 and using it to create fuel was as intoxicating to research scientists as it was to venture capitalists. Financing was available to fund the placement of extremely expensive photob...
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Tagged in: algae Biofuel Food
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Posted by on in Food
In the developed world, citizens take advantage of the enormous bounty of meat while shopping at markets and dining in restaurants. For some, a meal can only be classified as real if it contains some kind of meat in it. According to the UN, the attitude towards meat consumption has to change, and pe...
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  No roast turkey with cracklin’ brown skin graced the groaning boards. Nor was there a pat of butter in sight to slather on the rolls, or a poof of whipped cream to dot the pumpkin pie. Yet, none of these trimmings were missed among the The more than 200 people who partook of the vegan vic...
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If you need more proof that climate change is destroying the world, consider your favorite foods and beverages. Changing temperatures, unpredictable rainfall, and record droughts are affecting production of honey, coffee, chocolate, and bourbon—just to name a few. Do you want to live in a world with...
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Tagged in: Climate Change Food
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Posted by on in Food
As a child in elementary and middle school I was always sent to school with a funky looking lunch box or bag. Inside my personal lunch container were items most kids had never seen or heard of. I had rice milk in a box, multi-grain sprouted bread, sprouts on my sandwich and organic peanut butter wit...
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  The Ivory Coast is the world's largest cocoa producer, providing about 43 percent of the world's cocoa. According to the International Institute of Tropical Agriculture, there were about 284,000 children working on cocoa farms in hazardous conditions in 2002. U.S. cocoa manufactures such a...
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