Few restaurants have enjoyed as much acclaim and influence, or been as widely caricatured, as the Copenhagen fine-dining institution Noma. In its 16 years of existence, it has been at the top of the Worlds 50 Best Restaurants list four times. There are three Noma books, two feature-length films and a Noma documentary series. There are Noma dissertations and dozens of Nomaheads dedicated diners who follow the restaurant all over the world, from Yucatan to Tokyo to Sydney and back again. In the early 2010s, there were so many articles about hunting for wild produce with Nomas charismatic head chef that one writer declared it The Era of the I Foraged With Ren Redzepi Piece. There is even a 240-page travelogue, written by an Esquire editor who followed Redzepi across the world for four years.

But all the attention that has been lavished on Nomas hyperlocal, micro-seasonal food butterflies moulded from blackcurrant leather; 100-year-old mahogany clams served in their shell has obscured the much more ambitious aims that the restaurants creators, alumni and allies have been trying to achieve. Noma as a traditional haute cuisine restaurant, with its elegant cookbooks and high-concept food, is being overtaken by a grander project. The people behind the restaurant are trying to expand New Nordic, a culinary movement they began in Scandinavia 15 years ago, to the rest of the globe. In doing so, they want to transform every link in the long chain of how food is produced and consumed, from the dirt up to your dinner table.

The New Nordic movement is bound by a set of 10 principles that stress sustainability, locality and respect for the natural world. Those ideals may sound familiar, but the scale of what its adherents are accomplishing makes New Nordic potentially far more transformative than any previous food movement. It is reaching beyond farms and fine-dining restaurants, and into halls of power, supermarket aisles, canteens and classrooms.

Pretty much anywhere in Denmark, you can walk into a supermarket and find ready meals made with traceable organic produce by co-operative kitchens in Copenhagen that bear the name of Claus Meyer, Nomas co-founder. Meyer has also created a food training programme in Denmarks prisons to reduce recidivism, and he is partnering with Ikea which feeds 660 million people a year, making it one of the 10 largest food-service operations in the world to veganise its menu.

Further afield, in Bolivia, Meyer has opened restaurants and cooking schools to revive the nations hospitality industry. In the US, Dan Giusti, a former head chef at Noma, now feeds more than 4,000 school children a day with nourishing meals, while in Albania, Fejsal Demiraj, one of Nomas current sous chefs, runs a foundation that researches and catalogues the nations village recipes to give the country a documented culinary history for the first time.

Followers of the New Nordic approach are also working to change food policy and production practices around the world. Building on the success of Noma and the New Nordic manifesto, Nordic governments have set up an institute to promote their regions food policies to other nations. In addition, Redzepi has set up a non-profit organisation called Mad it means food in Danish that led a campaign in partnership with the UN in the summer of 2019 against the environmental damage of food production.

There are also plans for a Mad Academy, with funding from the Danish government, which aims to become a Bauhaus of food, as its executive director, Melina Shannon-DiPietro puts it a place where all the different steps in food production are taught, and where efforts are geared towards answering the most urgent questions of the day: How do we make food sustainable? How do we make food available to all? How do we protect food cultures against globalisation?

Its as if Fergus Henderson took his nose-to-tail philosophy into Whitehall, got funding from the National Lottery and ended up getting people across the British isles to butcher their own meat, instead of just feeding offal to well-heeled Londoners. What the New Nordic movement is trying to export is not a single cuisine, but an all-encompassing philosophy of food.

Chefs were once courtiers; then, in the 19th century, they became artisans. For a time following the deprivations of the second world war, they were relics vestiges of lost luxury in a time of hardship and scarcity. As the age of reality television and fast money dawned in the 80s, so too did the bonafide celebrity chef: a hard-living, tortured genius who justified their wealth and fame with a relentless dedication to perfection. Then, around the turn of the millennium, came an era of techno-utopianism and the transformation of the chef into a wizard of molecular gastronomy, with its frozen foams and fluid gels and trompe loeil flourishes.

The New Nordic movement heralded another shift in the world of fine dining. In our current era of climate emergency and brutal inequality, celebrity chefs have transformed again, from ruthless kitchen dictators such as Gordon Ramsay and Marco Pierre White, or mad scientists such as Ferran Adri, into crusaders for a better world. Where once the dream was to cook for presidents, now the aim is to work with them. Massimo Bottura, the ebullient owner of the three-Michelin-star Osteria Francescana in Modena, was celebrated in the 2019 Time 100 for his work feeding the homeless. Jos Andrs, the Spanish chef once credited with bringing tapas to the US, now has an accolade far exceeding a Michelin star: a nomination for the Nobel peace prize, for his disaster relief efforts in Puerto Rico after Hurricane Maria. The pursuit of Michelin stars and coffee-table cookbooks has been superseded by pursuing a role in public life.

Of course, there have been powerful voices challenging the mainstream food industry before. At the height of the first-wave of the environmental movement, in the 70s, Alice Waters groundbreaking restaurant Chez Panisse, in Berkeley, California, shone a light on the relationship between food producers and cooks, encouraging diners to reject commercialism and supermarkets, and return to the farmers and ranchers who produce their food in a more sustainable way even if it means paying more for that produce.

Even Jamie Oliver, whose TV persona has been a figure of ridicule to many for the past two decades, invested much of his time in social enterprises, most famously challenging the British government on the quality of school dinners during the heady high-point of the Blair hegemony, and founding the not-for-profit restaurant chain Fifteen, which trained, and was staffed by, apprentices from disadvantaged backgrounds.

But the New Nordic movement has done more than any single chef to make doing more than just cooking the new normal. Redzepi could have opened up a Noma Dubai, and a Noma in the Vegas Bellagio. Thats what the old French masters, such as Alain Ducasse, Pierre Gagnaire and Jol Robuchon, did when they reached the peak of the profession: snatch up Michelin stars all over the globe for their luxurious outposts in far-flung, glitzy hotels. Instead, Redzepi is devoting his time to Mad and to a revamped Noma often referred to as Noma 2.0 just a couple of kilometres from the site of the now-shuttered original.

Still, the movement and the restaurant at its forefront has its critics, who argue that it can be sanctimonious, or narrow, or inattentive to the simple notion that food should be a pleasurable experience. George Reynolds, writing for Eater, took Noma to task for its self-imposed Nordic exceptionalism, writing that its borderline isolationist culinary philosophy doesnt feel quite right for the present age; more than ever, closing yourself off to other influences is not just unnecessarily limiting but politically unpalatable.

The fact is, though, that the rise of New Nordic means there is no longer a bright line between the chef and the activist, the test kitchen and the laboratory. Joe Warwick, the creative director of the World Restaurant Awards, believes that the people leading the New Nordic movements restaurants, canteens, labs, thinktanks, policy institutes and cooking schools, have exerted influence on their industry on a scale that only a few chefs and restaurants in history ever achieve.

Two decades ago, Denmark might have seemed a rather unconducive place for a revolution in haute cuisine, let alone in food altogether. Being generous, you could have said that it was a country of open-faced sandwiches, hot dogs and overproof alcohol. But you might also have associated it with the cheapest processed pork in the EU, known for being made in a grim factory from a candy-pink slurry of something that once was a pig. Back then, all you could get in the centre of Copenhagen was bad French food or bad Italian food, the food writer Andrea Petrini told me. There was no Danish food culture.

One of the New Nordic movements first feats was to help to transform Scandinavia from a land of herring cured in lye to the gastronomic centre of the world. In 2000, Claus Meyer, then a TV chef and one of Denmarks most recognisable faces, had been appointed by the Social Democratic government to overhaul the countrys poor culinary reputation. He led a committee to create a special quality label for the best Danish food producers to apply for, in the manner of Frances Label Rouge system, which certifies the quality of foods such as Bresse chicken and Bayonne ham. But at the next election, in 2001, the Social Democrats fell, the initiative was scrapped and Meyer was dismissed. I realised when the committee was demolished that working towards a better food culture was not wanted in parliament anymore, Meyer told me. I found that so crazy.

So Meyer bankrolled a proof-of-concept restaurant in Copenhagen that would champion Nordic produce. In 2003, Meyer opened Noma the name is a portmanteau of nordisk mad (Nordic food) with Redzepi, then a rising star with no experience as head chef, at the helm. Around the same time, Meyer corralled 13 of the Nordic regions best chefs into an 18-hour workshop to carve out what a world-leading food culture would look like. Meyer and the chefs agonised over the precise wording, order and emphasis of what would become the Manifesto for the New Nordic Kitchen, published in 2004 a 10-point mission statement that sought to express the purity, freshness, simplicity and ethics we wish to associate to our region.

Noma, which had spent its first year tweaking French classics with Nordic herbs, moved with religious fervour towards locavorism, making everything as wild and Scandinavian as possible. We put the forest, or the shore, or the snow on a plate in front of you, Redzepis dishes often seemed to say. The hope was that Scandinavias restaurants would realise the potential of the region and set about regenerating a Nordic food culture.

What took New Nordic from a local concern to a global movement, however, was Nomas astonishing success. When Noma dethroned the Spanish restaurant El Bulli, a temple of molecular gastronomy, at the top of the 50 Best list in 2010, it represented a transition between two self-defined eras of haute cuisine from the laboratory to the forest cabin, so to speak. El Bulli would close for good a year later, with its head chef, Ferran Adri, recognising the end of his restaurants journey.

El Bulli had always sought to push the limits of what a restaurant could be, bringing in scientific rigour and dedicated lab spaces to make its food more daring. Redzepi had been a student of Adris at the height of El Bullis fame. Nomas innovation was borrowing Adris approach and applying it to answer the questions posed by the New Nordic manifesto: how to radically enlarge the scope of what we think of as food, while making it more ethical and accessible.

Noma began attracting talents from outside the food world: anthropologists, molecular chemists and agricultural scientists who would work in its Nordic Food Lab. This lab space which was, for many years, a rigged-up houseboat moored outside of the restaurant developed new local products, such as miso made with Danish yellow peas, or salt from shoreline seaweeds for the restaurant to use, while doing original research into the culinary biodiversity of Scandinavia.

Lars Williams, who was drafted to Noma from Heston Blumenthals test kitchen in 2009, moved to the houseboat in 2010 to run the Nordic Food Lab for two years. Wed be as scientific as chefs could be, Williams said. Wed try the same idea 30 different times, with 30 different incremental variations, and record it all to assure wed been rigorous. Much like the restaurant, the lab operated with solely Nordic produce, but did its best to stretch that definition: Things from the Faroe Islands were fair game, things from Northern Norway were fair game we didnt just operate around a kilometres radius around Copenhagen.

A lot of what the lab worked with land wheat flour, ggeblomme (egg yolk) potatoes and other native varietals had never been tested and examined to such depth before. Through the labs research, crops that had all but ceased to be cultivated were finding new uses, and a reason to be grown again.

At the peak of Nomas powers, when it felt as if every other food article was about the majesty of New Nordic, Redzepi began to look beyond the restaurant kitchen. In 2011, he launched what would become a series of annual ideas conferences, the Mad Symposiums, where invited speakers everyone from the head of the European Environmental Agency to Japans most celebrated soba noodle maker would address an audience of superchefs, interns, farmers, journalists and industry figures on a patch of Copenhagen dockland.

These gatherings, which straddled the line between networking events, university lectures and evangelical tent rallies, helped build the movement that is spreading across the globe today. Figures of all stripes and skills would swap business cards, applaud each others speeches, plan events and collaborations together, united in the belief that everyone had the destiny of the food world in their hands.

In 2012, Redzepi launched the Mad non-profit, to unite a global cooking community with a social conscience. Aside from its larger symposiums, Mad has run pop-up salons in London, New York and Sydney, inviting local chefs and journalists to talk about topics as expansive as abandoning ego, indigenous food culture and questioning the very value of life itself. They have partnered with Yale to teach students about leadership, have published essay collections on how food cultures overlap all over the world, and launched a foraging app, VILD MAD (wild food), to help users find whats edible in their local park.

Around the same time that Redzepi founded Mad, Meyer, who sold his majority stake in Noma in 2013, began testing New Nordic principles far beyond Scandinavia. After mapping the countries of the world on metrics such as economic development, crime rates and biodiversity, Meyer decided to open a restaurant called Gustu in Bolivias capital, La Paz, with another talented young Danish chef, Kamilla Seidler, at the helm. Seidler and her team used Bolivias fauna and flora to create the restaurants idiosyncratic cuisine llama tartare, alligator escabeche and a lot of quinoa and brought the restaurant on to the foodie radar. But more importantly, she completed the restaurants primary objective: training the restaurants Bolivian staff so she could leave Gustu in their hands.

To do this, Gustu opened two Manqa cooking schools, named after the indigenous Aymaran word for food one based in the capital, La Paz, and one in Bolivias second city, El Alto. Manqa offered general culinary qualifications that enabled all students to work in the hospitality industry; exceptional students, such as Gustus current head chef, Marsia Taha, would be placed on a fast-track scheme to move into the world of fine dining. There are now nine Manqa schools in Bolivia and two in Colombia, more than 1,000 alumni, three canteens for La Paz locals to eat a freshly cooked three-course meal for just over 1.50, a tour company, a catering service and a fleet of delivery drivers to order a takeaway from.

Alongside this, there is now a manifesto for a new Bolivian cuisine, drawn up by Meyer, Manqa alumni and local figures within the Bolivian food scene; there is a Gustu bar selling Bolivias national spirit, singani, and a whole host of restaurants across Bolivia, helmed by ex-Gustu staff, continuing to reimagine Bolivian food and make use of farmers and suppliers providing indigenous produce. In 2014, President Evo Morales had the restaurant cater his third-term inauguration. The following year, the restaurant was asked to devise a recipe for special quinoa communion wafers presented to Pope Francis when he visited the country.

Seidler, after Gustu, returned to Copenhagen to carry through her vision of what she calls social gastronomy with her latest restaurant, Lola, which operates as both a fine dining restaurant, and a job inclusion programme that trains socially excluded individuals in cooking and hospitality skills.

Others, such as Nomas New Jersey-born former head chef Dan Giusti, have turned their efforts toward improving the food of public institutions. In 2016, Giusti opened Brigaid, a chef-led startup that brings chefs into public schools to train cafeteria staff, ensuring that pupils eat made-from-scratch food every day beef tacos and chicken teriyaki instead of vending machine snacks or, worse still, nothing. Brigaid has now expanded into three states, feeding thousands of school children every day across 12 public schools. Its a world away from the 40 covers a night he served at Noma.

The volume of social initiatives pushed by Noma affiliates is staggering. Another former head chef, Matt Orlando, runs a scheme that teaches Copenhagen schoolchildren how to grow their own food in small urban spaces. Over the road from him in the docklands of Refshaleen is Empirical Spirits, a distillery run by Noma alumni that has organised agronomy workshops in the Oaxacan mountain village of Huitepec in Mexico to help the community continue growing its most valuable crop, the Pasilla Mixe chilli.

Roberto Flore, former head of the Nordic Food Lab, now runs a lab at the Technical University of Denmark that offers space to experiment and develop schemes addressing matters such as hunger, food waste and accessible technology for food production. One scheme, called ServedOnSalt, has developed a battery that uses solar energy, salt and water to create a cheap and clean-powered cooking stove for use in refugee camps; another has been focused on improving the safety and storability of milk products across rural Ethiopia.

Scandinavia now leads the world in food policy, too. In 2018, Dr Afton Halloran, one of the worlds foremost experts on sustainable food systems, published a collection of innovative food policies from around the Nordic region, the Solutions Menu. It outlined the benefits of 24 innovative food policies, aggregated from successful initiatives around the Nordic region including universal free school meals, organic food in hospitals and schemes to help farms move towards zero food waste. Halloran and her co-authors cited Noma and the New Nordic movement as their chief inspiration.

When the Manifesto for the New Nordic Kitchen was first published, in 2004, the reaction in the world of fine dining was sceptical, if not outright suspicious. The manifestos points were criticised for being too vague, too piecemeal, too male all the signatories were men and too focused on encouraging cooperation rather than challenging the regions industrial food producers through legislation and policy.

At the time, Camilla Plum, a Danish food writer and TV personality, was quoted in Denmarks newspaper of record, Berlingske, lambasting the manifestos toothlessness. The manifesto reminds me a little of Queen Margarets annual New Years speech, Plum said. There are lots of good-natured thoughts and the usual nice greetings to Greenland. They are beautiful sentiments, but they have no real meaning.

Today, though, it seems indisputable that the manifesto more than succeeded in its aims. Scandinavia now stands alongside Spain, France and Italy as one of Europes major gastro destinations, with Michelin stars being found as far north as Trondheim in Norway, 200 miles south of the arctic circle. Thousands of jobs in hospitality have been created and, with them, catering colleges full of new students. There are new food producers and artisans, and more diners engaged with the food of the region in which they live.

That said, the desire to shake up Scandinavias culinary reputation seems a little bit provincial now. The movement has long since mutated into a much larger phenomenon. The aim was once for the Nordic kitchen to be seen as natural and sustainable; now, anything with bare wood, organic produce and a compost bin can be thought of as Nordic.

Beyond that, the movement has established a Nordic way of doing things that can be adapted anywhere in the world, to breathe new life into cuisines that are distinctly Bolivian, or Mexican or Albanian. And these are just the first initiatives that Noma and the New Nordic principles have sparked. Weve already seen people who have come from Noma step out into the industry and work towards change, says Dan Giusti. But theres people in that kitchen right now, and more people who will come through there in future, who we havent heard yet. In 20 or 30 years, theres no telling how big the change could be.

Follow the Long Read on Twitter at @gdnlongread, and sign up to the long read weekly email here.

Read more from the original source:

What Noma did next: how the 'New Nordic' is reshaping the food world - The Guardian

Aare trying out the latest diet trends, or at least striving to fuel ourselves with healthy choices. (The Boston Medical Center estimates about 45 million Americans go on a diet each year). So, it makes sense that we want to feed our pets the best food out there. We spoke to several veterinarians to get the pros and cons of the latest nutrition fads for our four-legged friends. You might be surprised to see what they recommend and what foods you should avoid. Remember, before you introduce any new foods or switch up your pet's diet, consult your veterinarian first. All animals require different nutrients, so keep that in mind as well.

cmannphoto/Getty Images

Grain-free foods are considered by some to be healthier for pets. One theory is that undomesticated dogs and cats didn't eat grains, so grain-free food might be more easily digested and less likely to cause allergies or stomach issues. On the other hand, experts say that dogs have evolved to develop the ability to digest starches. So many vets are advising against a grain-free diet. "Grains aren't necessarily good or bad, per se. They can provide nutrients and are a good source of energy," says John P. Loftus, Ph.D., D.V.M., assistant professor of small animal internal medicine at Cornell University College of Veterinary Medicine in Ithaca, New York.

Move over chicken and beef because pet food companies are introducing protein sources such as crickets and buffalo. With an eye toward sustainability, even plant-based proteins such as chickpeas and lentils are being used. One thing to know: Pet foods with novel animal proteins often contain a higher percentage of added plant protein, says Ken Tudor, D.V.M., holistic veterinarian and owner of The Well Dog Place in Claremont, California. That might mean less of the nutrients found in animal protein (including taurine) that a dog or cat needs.

Pet foods with novel animal proteins often contain a higher percentage of added plant protein.

Ken Tudor

Even though studies haven't confirmed whether organic foods are better for pets, there's no downside as long as the food has the right nutritional makeup. The words "certified organic" on the label indicate that at least 95% of the ingredients are organic; "made with organic ingredients" means at least 70% are.

What about added ingredients, such as probiotics and omega-3 fatty acids? They up the price but also increase beneficial vitamins, minerals, and nutrients, says Carol Osborne, D.V.M., a veterinarian in Chagrin Falls, Ohio.

Although fresh pet foods (available via delivery services and in the refrigerated section of pet stores) might seem like a splurge, given the prices, they can benefit pets. "Fresh pet foods usually have high-quality meat and are good sources of vitamins and minerals," Osborne says. Because fresh foods are perishable, you'll need to keep these items in the fridge or freezer. For any foods you choose, check labels for an endorsement from the AAFCO, a nonprofit regulating pet food quality.

Read the original post:

The Lowdown on the Latest Pet Food Trends, According to Vets - Yahoo Lifestyle

"Being recognized with these top honors by a company that is reinventing the food industry like Whole Foods Market is really a great source of pride. This business relationship has been at the heart of our development since 2000. Our shared values of animal welfare and transparency are written in our DNA. Meeting the Global Animal Partnership [GAP 5-Step] certification standards is an important commitment that requires organizational flexibility, vision, and determination," explains duBreton President, Vincent Breton. "It's more demanding but much more rewarding."

duBreton products are sold at Whole Foods Market locations in Canada and the United States. Compliance with the GAP 5-Step standard assures consumers that animals are raised without the use of antibiotics or added hormones, are fed vegetable grains and no animal by-products, have twice as much space to move in a cage-free environment, and suffer no physical alterations such as tail and tooth trimming, contrary to standard industry practice. Each of duBreton's farms is visited by an external auditor to ensure that the specifications are followed to the letter. Other certifications are based only on a sample of producers.

"This award recognizes the work of all our teams, who contribute daily to maintaining the level of quality required by our own standards and those of our certifiers. Consumers are increasingly aware of the food choices they can make to support responsible producers and businesses. Certifications such as GAP 5-Step are a way to ensure that what you eat aligns with your own values and is more respectful of animals and the environment. DuBreton has chosen to subscribe to certifications verified by an external auditor to demonstrate transparency and credibility," concludes Vincent Breton.

North Country Smokehouse A Subsidiary of duBreton.

Canadian based company, duBreton, acquired North Country Smokehouse in 2015, following a successful partnership spanning more than twenty years. The companies operate independently in their respective locations with one goal in mind, to supply retailers, restaurants, and consumers with sustainably sourced, fresh and further processed pork.

With consumers growing demand for certified humane and organic pork, both duBreton and North Country Smokehouse have earned their rightful place among North America's agri-food leaders, offering a complete range of the pork products from pigs raised and processed to the highest standards of quality and animal care.

MEDIA CONTACTAlicia Baker North Country Smokehouse; Brand Manager 603.542.8323 ext. 214 [emailprotected]

SOURCE North Country Smokehouse

https://www.ncsmokehouse.com

Continued here:

duBreton Recognized by Whole Foods Market with National Supplier of the Year & Organic Commitment Award - PRNewswire

The report scrutinizes the market by an exhaustive analysis of Global Organic food Market dynamics, market size, current trends, issues, major drivers, challenges, opportunities, forecasts, competition analysis, and entry strategies for various companies in the global Organic food Industry.

Global Organic food Market is a comprehensive research that provides information regarding Organic food market size, trends, growth, cost structure, capacity, revenue and forecast 2026. This report also includes the overall study of the Organic food Market share with all its aspects influencing the growth of the market. This report is exhaustive quantitative analyses of the Organic food industry and provides data for making strategies to increase Organic food market growth and effectiveness.

Get a sample copy of the report at https://www.industryresearch.biz/enquiry/request-sample/15290966

The Global Organic food market 2020 research provides a basic overview of the industry including definitions, classifications, applications and industry chain structure. The Global Organic food market report is provided for the international markets as well as development trends, competitive landscape analysis, and key regions development status. Development policies and plans are discussed as well as manufacturing processes and cost structures are also analysed. This report additionally states import/export consumption, supply and demand Figures, cost, price, revenue and gross margins.

The objective of this report:

Global Organic food market competition by TOP MANUFACTURERS, with production, price, revenue (value) and each manufacturer including:

Enquire before purchasing this report https://www.industryresearch.biz/enquiry/pre-order-enquiry/15290966

On the basis of product, this report displays the production, revenue, price, market share and growth rate of each type, primarily split into:

On the basis of the end users/applications, this report focuses on the status and outlook for major applications/end users, consumption (sales), market share and growth rate for each application, including:

Geographically, the detailed analysis of consumption, revenue, market share and growth rate, historic and forecast (2015-2026) of the following regions are covered in Chapter 5, 6, 7, 8, 9, 10, 13:

Global Organic food Market providing information such as company profiles, product picture and specification, capacity, production, price, cost, revenue and contact information. Upstream raw materials and instrumentation and downstream demand analysis is additionally dispensed. The Global Organic food market development trends and marketing channels are analyzed. Finally, the feasibility of latest investment projects is assessed and overall analysis conclusions offered.

Years considered for this report:

Purchase this report (Price 3400 USD for a single-user license) https://www.industryresearch.biz/purchase/15290966

With tables and figures helping analyse worldwide Global Organic food market trends, this research provides key statistics on the state of the industry and is a valuable source of guidance and direction for companies and individuals interested in the market.

Some Points from TOC:

1 Report Overview 1.1 Study Scope 1.2 Key Market Segments 1.3 Regulatory Scenario by Region/Country 1.4 Market Investment Scenario Strategic 1.5 Market Analysis by Type 1.5.1 Global Organic food Market Share by Type (2020-2026) 1.5.2 Type 1 1.5.3 Type 2 1.5.4 Other 1.6 Market by Application 1.6.1 Global Organic food Market Share by Application (2020-2026) 1.6.2 Application 1 1.6.3 Application 2 1.6.4 Other

2. Global Market Growth Trends 2.1 Industry Trends 2.1.1 SWOT Analysis 2.1.2 Porters Five Forces Analysis 2.2 Potential Market and Growth Potential Analysis 2.3 Industry News and Policies by Regions 2.3.1 Industry News 2.3.2 Industry Policies

3 Value Chain of Organic food Market 3.1 Value Chain Status 3.2 Organic food Manufacturing Cost Structure Analysis 3.2.1 Production Process Analysis 3.2.2 Manufacturing Cost Structure of Organic food 3.2.3 Labor Cost of Organic food 3.3 Sales and Marketing Model Analysis 3.4 Downstream Major Customer Analysis (by Region)

4 Players Profiles 4.1 Player 1 4.1.1 Player 1 Basic Information 4.1.2 Organic food Product Profiles, Application and Specification 4.1.3 Player 1 Organic food Market Performance (2015-2020) 4.1.4 Player 1 Business Overview

4.2 Player 2 4.2.1 Player 2 Basic Information 4.2.2 Organic food Product Profiles, Application and Specification 4.2.3 Player 2 Organic food Market Performance (2015-2020) 4.2.4 Player 2 Business Overview

4.3 Player 3 4.3.1 Player 3 Basic Information 4.3.2 Organic food Product Profiles, Application and Specification 4.3.3 Player 3 Organic food Market Performance (2015-2020) 4.3.4 Player 3 Business Overview

4.4 Player 4 4.4.1 Player 4 Basic Information 4.4.2 Organic food Product Profiles, Application and Specification 4.4.3 Player 4 Organic food Market Performance (2015-2020) 4.4.4 Player 4 Business Overview

4.5 Player 5 4.5.1 Player 5 Basic Information 4.5.2 Organic food Product Profiles, Application and Specification 4.5.3 Player 5 Organic food Market Performance (2015-2020) 4.5.4 Player 5 Business Overview 5 Global Organic food Market Analysis by Regions 5.1 Global Organic food Sales, Revenue and Market Share by Regions 5.1.1 Global Organic food Sales by Regions (2015-2020) 5.1.2 Global Organic food Revenue by Regions (2015-2020) 5.2 North America Organic food Sales and Growth Rate (2015-2020) 5.3 Europe Organic food Sales and Growth Rate (2015-2020) 5.4 Asia-Pacific Organic food Sales and Growth Rate (2015-2020) 5.5 Middle East and Africa Organic food Sales and Growth Rate (2015-2020) 5.6 South America Organic food Sales and Growth Rate (2015-2020)

11 Global Organic food Market Segment by Types 12 Global Organic food Market Segment by Applications 13 Organic food Market Forecast by Regions (2020-2026) Continued

Detailed TOC of Global Organic food Market @ https://www.industryresearch.biz/TOC/15290966

About Us:

Market is changing rapidly with the ongoing expansion of the industry. Advancement in the technology has provided todays businesses with multifaceted advantages resulting in daily economic shifts. Thus, it is very important for a company to comprehend the patterns of the market movements in order to strategize better. An efficient strategy offers the companies with a head start in planning and an edge over the competitors. Industry Research is the credible source for gaining the market reports that will provide you with the lead your business needs.

Contact Info:

Name: Mr. Ajay More

E-mail: [emailprotected]

Organization: Industry Research Biz

Phone: US +1424 253 0807 / UK +44 203 239 8187

Our Other Reports:

Mechanical Brake Market 2019: Global Industry Trends, Future Growth, Market Share, Revenue, Size and 2023 Forecast Research Report

3D Digital Inspection Market Size 2019 by Key Players, Applications, Recent Developments, Market Drivers and Comprehensive Forecast to 2023

Small Molecule Cancer Drug Market 2019 | Competitive Study of Industry Size, Share, Growing Demands, Key Vendors, Future Opportunity and Forecast upto 2026

Egg Yolk Lecithin Market 2020: Global Size, Industry Share, Outlook, Trends Evaluation, Geographical Segmentation, Business Challenges and Opportunity Analysis till 2024

Press Release Distributed by The Express Wire

To view the original version on The Express Wire visit Organic food Market 2020 With Top Countries Data, Industry Analysis by Regions, Size, Share, Revenue, Prominent Players, Developing Technologies, Tendencies and Forecast to 2026

Here is the original post:

Organic food Market 2020 With Top Countries Data, Industry Analysis by Regions, Size, Share, Revenue, Prominent Players, Developing Technologies,...

Moon Hooch are a band like no other. Start with the trios line-up: two saxophonists and a drummer. Period. And then their sound: jazz mated with funk and soul to produce wild dancing music that is a brand of fusion with a unique soundscape. Of course, there is also the provenance of the Brooklyn-based band. Ten years ago, the trio began busking on the sidewalk in front of New Yorks Metropolitan Museum. They used to play jazz but then moved to dance music and began busking in the Bedford Avenue subway station in Brooklyn. They quickly became a hit.

Their sets were so infectious and people began dancing so wildly that the New York police department had to stop them because commuters could run the risk of falling off the edge of the platform. But busking gave Moon Hooch (original line-up: Wenzl McGowen and Michael Wilbur on sax; James Muschler on drums and percussion) the opportunity to get noticed and start releasing albums. And they now have four studio albums, a couple of EPs and one live album. The fourth album, Life On Other Planets, was released this January. And its a good entry point to Moon Hoochs unusual sound.

The albums nine songs (all instrumental) were each recorded in single takes in the studio, lending them the rawness of a live performance. Moon Hoochs music is heavily improvised and the three musicians seem to have a near-telepathic connection when they play, segueing into each others solos with incredible ease to produce sounds that are so different that they can seem otherworldly and urge you to cross the aural boundaries you may be familiar with.

Many of Moon Hoochs songs originate during their soundchecks before gigs. The band members jam and joust with each other during these sessions by taking a tune and riffing with it till a complete track emerges and, eventually, makes it to an album. Jazz remains the bedrock of the bands music but influences such as funk, electronic dance music (EDM) and R&B abound. Sometimes their tunes begin innocuously. Old Frenchman, a track from Life On Other Planets, is a hook-laden melody that gets you tapping your feet and before long you are tripping with delight as two saxes and the percussion start their interplay, spontaneous, exuberant and so, so contagious.

In another track, Theyre Already Here, its the percussion that leads the way and, unusually for Moon Hooch, there are brief vocal intonations that sound like a heavy metal vocalists stray scatting, with the saxes, tenor and baritone creating an upbeat tapestry that is almost (but not quite) free-form jazz. Because no matter how much they improvise and spontaneously push the envelope, steering their music to parts unknown, Moon Hoochs sound is so uncompromisingly up-tempo that you will probably get up and danceeven if you, like me, are cursed with two left feet.

Early this year, shortly after they released their latest record, the band announced that drummer Muschler was leaving. He has been replaced on ongoing tours by Ethan Snyder.

Moon Hooch was formed when the members met at the School of Jazz at the New School in New York City. They began by busking, and garnered crowds before emerging as recording artists who now tour quite relentlessly. Improvisation is intrinsic to Moon Hoochs musicand the band members frequently experiment with their instruments in rather crazy ways. Saxophonist McGowen is known to use a sort of elongated coneseveral feet longthat emerges from his horn and modulates the sound in ways quite singular.

The remarkable chemistry between the band members is something to be witnessed live. In 2015, at a TEDx Talk in Atlanta, the band opened and closed the event with sessions. The videos of both sessions are on YouTube and its a delight to see the trio build up their high-decibel, adrenalin-charged performance. Its the high-energy levels of their live shows that makes the band such a hit with audiences. Its a pity, though, that they are not as widely known as they ought to be.

There are hidden nuggets as well to Moon Hoochs story. The band is committed to sustainable living and conscious conservation of the environment. It runs a blog, Cooking In The Cave (cookinginthecave.net), in which it logs the way the members use locally sourced ingredients to make vegan food while on tour. We travel with a pantry full of spices, a toaster oven, an electric skillet, a cutting board, a knife, and some other kitchen tools. Using this simple set-up, were able to turn local organic produce into delicious nourishing meals in green rooms across the country."

Last year, while touring in Norway, Moon Hooch hired a cabin with no running water or shower but with a well from which they sourced their water. And they bought ingredients from an Indian grocery store to make dal and rice, spicy saag and pulao over the three days they were there. The band documents these culinary adventures on its blogphotographs, recipes, etc.and its fun to browse through the food they make and eat.

Innovative use of technology is yet another of Moon Hoochs dimensions. At gigs, they play through what they call a Reverse DJ" set-up, where live sounds from the saxes run through a computer program on laptops that process recorded effects for the output. In live performances, instruments such as a clarinet and, occasionally, an old-school synthesizer are added. But at the core, Moon Hooch are two saxophonists and a drummer making eccentric, exuberant music.

First Beat is a column on whats new and groovy in the world of music.

Twitter - @sanjoynarayan

View post:

A high-energy dance party of saxes and drums - Livemint

By Sara Zaske, WSU News

PULLMAN, Wash. For organic farms, size matters: not so much the size of the farm itself, but the size of the neighboring fields.

A large-scale analysis published in the Proceedings of the National Academy of Sciences on Jan. 27 found that organic agriculture sites had 34% more biodiversity and 50% more profits than conventional agriculture sites, even though the organic sites had 18% lower crop yields.

Yet the study, produced by a Washington State University student journal club, also found that as the size of the fields surrounding the organic farms increased, those values shifted: the organic farms advantage in biodiversity increased, but they lost some of their edge in profitability in comparison to conventional farms in similar areas.

A landscape with large field sizes might be an indicator of agricultural intensification in general, with many fields with only one crop and heavier pesticide and herbicide use, said Olivia Smith, a recent WSU Ph.D. graduate and the lead author on the study. Thats a place where theres not a lot of natural habitat animals can use. An organic farm on that kind of landscape becomes a refuge for species.

The study also revealed that price premiums for organic food played a big role in profitability, according to Associate Professor Dave Crowder, an author on the paper and the journal clubs faculty advisor.

The areas that get the greatest price premium for organic food are those that have small field sizes, which are often located in more urban areas that are more connected to large consumer bases, said Crowder. For example, all else being equal, an organic farmer who is in the middle of Iowa may not do nearly as well as an organic farmer near Seattle where there are more consumers willing to pay higher prices for organic food.

The WSU journal club is a group of graduate students who meet to discuss research papers and look for gaps in the scientific literature. Finding that other analyses had overlooked the impacts of landscape context on organic yield and profitability margins, the students pooled their efforts to conduct a large meta-analysis, synthesizing the data from 148 studies around the world spanning 60 different types of crops.

The resulting paper is the first of its kind to take landscape context into account while looking at the three factors of biodiversity, crop yields and profitability. The WSU study suggests that these three factors are separate: that what makes one increase or decrease has less to do with the others than with the landscape context, farming practices or socioeconomic issues.

While this was a large-scale analysis, the authors noted limitations in available data as most studies were focused on developed countries, and the only available studies on profitability with location information were in the U.S. Smith said more research is needed from less developed parts of the world, particularly in the tropics.

The WSU journal club is two years old and has published a paper each year.

This study received support from the U.S. Department of Agriculture National Institute of Food and Agriculture Hatch project.

Read more:

Organic farm advantages in biodiversity and profits depend on location - WSU News

Published: 1/27/2020 2:21:57 PM

Modified: 1/27/2020 2:21:40 PM

Join the Northeast Organic Farming Association of N.H. for its 18th annual Winter Conference on Feb. 8 at Kearsarge Regional High School in North Sutton. This celebration of organic food and farming has something for everyone. Workshops throughout the day on a variety of topics, a keynote address by Steve Gabriel, co-author of Farming the Woods and author of Silvopasture, delicious organic food, exhibitor fair, book signings, networking opportunities and more.

NOFA-NH is thrilled to be hosting Steve Gabriel as this years keynote speaker. Gabriel is an ecologist, forest farmer, and educator. He has taught thousands of farmers and land managers about the ways farming and forestry can be combined to both benefit the ecology and the bottom line of the farm. His keynote address, Silvopasture in a Changing Climate, will include historical narratives, case studies, and the latest research outlining how we can rapidly establish silvopasture for a livable future.

Learn from Gabriel and the many other excellent speakers we have lined up in over 45 workshops covering topics ranging from Advanced Growers to Agricultural Business, Beginning Farmers, Carbon, Soils, Gardening, Homesteading, Health, Nutrition, Livestock, Animals, Permaculture, Policy, Advocacy, Social Justice, School Gardens, Herbalism and more. Join nearly 500 supporters of the local, organic movement as we learn from the experts and we all look toward celebrating the arrival of spring and our next growing season.

Conference registration includes organic and locally-sourced meals and snacks catered by The Crust and Crumb Baking Company.

For more details, cost and registration, visit nofanh.org/winterconference.

Read this article:

Learn from organic experts at 18th annual Winter Conference - Concord Monitor

The University of California system's first-ever institute for organic research and education will be established in the UC's Agriculture and Natural Resources division (UC ANR) with a $500,000 endowment gift from Clif Bar & Company and $500,000 in matching funds from UC President Janet Napolitano.

The California Organic Institute will accelerate the development and adoption of effective tools and practices for organic farmers and those transitioning to organic by building on the capabilities of UC ANR's Cooperative Extension and Sustainable Agriculture Research and Education Program. Although organic is the fastest growing sector of the food economy, funding for research has lagged far behind support for conventional agriculture. Farmers interested in transitioning to organic or improving performance of their organic systems often lack the guidance they need to succeed.

California's organic farmers already benefit from UC ANR's pest management, irrigation and crop production research, and this partnership with Clif Bar will give UC more capacity to focus on challenges specific to organic farming, said Glenda Humiston, UC vice president of agriculture and natural resources. UC Cooperative Extension advisors work directly with farmers throughout the state so new organic farming techniques can be applied quickly.

The California Organic Institute is Clif Bar's third organic research endowment and the first in its home state of California, where the company sources several key organic ingredients. Clif Bar is not alone in sourcing from the state, which has the most organic farms in the U.S.: California's nearly 3,000 certified organic farms grow crops on land that represents 21 percent of all U.S. certified organic land.

The California Organic Institute will serve many of the organic producers we depend on for ingredients like almonds and figs, as well as farmers outside our supply chain, said Lynn Ineson, vice president of Sustainable Sourcing for Clif Bar. We recognize that the future of our food company depends on the ecological and economic success of organic and transitioning farmers.

Recruitment for an institute director will begin in early 2020, with a search committee including industry representatives and partners. The director will work with a permanent advisory committee, Clif Bar, and UC ANR to launch the institute and recruit additional like-minded partners to support its long-term success.

Ultimately, with the support of UC ANR and a constellation of partners, the California Organic Institute will be in a strong position to increase the performance of organic farming for improved stewardship of natural resources, the economic well-being of rural communities, and greater stability for the next generation of California farmers.

Read more:

UC launches first-ever organic research institute, with a hand from Clif Bar - University of California

Asia-Pacific, Biodiversity, Development & Aid, Editors' Choice, Environment, Featured, Food & Agriculture, Food Security and Nutrition, Food Sustainability, Green Economy, Headlines, Population, Poverty & SDGs, Sustainability, TerraViva United Nations

Food Security and Nutrition

The seed bank at Navdanya, and (right) Vandana Shiva at the organic farm. Courtesy: Sapna Gopal

HIMALAYAS, India, Jan 30 2020 (IPS) - Vandana Shiva, a pioneer of organic farming in India, is incensed by the 2019 draft law to compulsorily register all seeds used by farmers. On a wintry afternoon, at her farm Navdanya in the Himalayan foothills, the noted ecologist spoke on the future of the organic farming movement in India. Excerpts:

Q: What is your view on the Himalayas? How different from the plains is it as a terrain?

A: Agriculture in the Himalayas is diverse because every valley is different, every slope is different, every altitude is different the North and South faces are different. So, biodiversity is even more important for mountainous regions and for the Himalayas in particular. This is because the difference between Himalayas and other mountains is, for instance in the Alps, there is snow in the winter and there is no agriculture during that time our peak agriculture season is the monsoon and we get it in four months. So, to not consider biodiversity while planning agriculture is a recipe for ecological disaster as it was for forestry which is why the Chipko movement started which is how I started my ecological life, 45 years ago.

Q: Do you think there is a revolution in organic farming in India? Do you think the demand for organic produce is much more now and theres heightened awareness in this regard? If yes, is this good news for the Indian market and the overseas market?

A: There are three levels on which the awareness on organic is growing we have all worked for 35 years to build this movement. Beginning with a network of people concerned, we startedSamvardhan, from Gandhis ashram in the early 80s. Then, my book,Violence of the green revolution, is the work that made me realise that we had to give up chemicals and move to organic. So, in a lot of places, it is a revolution happening because the green revolution has destroyed water (since it uses ten times the water). As a result, people are shifting, because theres no way we can continue to deplete the last drop of water. Farmers are also shifting because the cost of chemical agriculture is so high that it is trapping farmers in debt 77% of them are in debt. This is for input purchase, not for marriages or wastage of money, but for input of agriculture thats based on chemicals. Also, it is capital intensive and the fact is that there are 400,000 suicides among indebted peasants in India [over the last few decades]. All these are helping farmers wake up to the fact that this kind of agriculture is not for them.

Then, there are people in the cities who are realising that most of their health problems are related to food and we know that chronic diseases are food related. This being the case, its better to shift to organic since it is the best medicine. As Ayurveda says,annam sarvodayi[food as universal upliftement], so that is the shift.

Over the years, I have worked with many states and we have helped around seven of them make a shift towards organic policies. They include Uttarakhand, Kerala (where the movement is very strong and is spreading very fast), Madhya Pradesh, Sikkim (the first 100% organic state in the world), Bihar and Odisha. Now, the government in Odisha has declared an organic policy and our colleagues in Odisha are on the board of the organic policy team. Ladakh as a region (before all the political changes), declared itself organic.

Outside India, the government of Bhutan is totally committed to moving towards organic, and we have helped give advice. So, it is a movement that must grow because there is no other way to farm. In any case, the big companies that draw the chemicals are saying, we dont need farmers now. We will do farming without farmers. And worse, they are also saying, we dont need food either we will just cook together constituents in the lab so between no farmer and no food, the alternative that will work, for the farmer, for the earth, for the people who have to eat, will be organic. So, no matter how much of a denial takes place, this is the future.

Q: Do you think there is a problem in terms of certification for organic farmers? Are there some policies which could help address this issue?

A: In the first instance, I remember going into the commerce ministry and saying, why on earth are organic standards being set by the commerce ministry? Our certification is too heavily driven by European standards. I was on the National Organic Board and we said that farmers cant afford this so, what was done was that we created group certification. In fact, Navdanya works through group certification 100 farmers get together and then the overheads come down. In 2018, the United Nations Framework Convention on Climate Change (UNFCCC) tried to take over the organic standards and were going to make it impossible for any farmer to distribute food, even locally, without certification cost. I recollect fighting it out and saying, No, where farmers are growing food either for themselves or those they know and directly selling it, the state will not enter in that domain, you dont need certification, you need relationship, and we managed to get that exclusion in the national law.

However, its a permanent fight because there are those who do want to destroy the small farmer. Which is why for us in Navdanya, from the time I founded it, it isbeejswaraj (seed sefl-rule) andannswaraj (food self-rule) so, we have to haveswaraj(self-rule, freedom) in our seed and in our food.

We wrote the laws on seed, we got rid of patenting in our laws, we wrote the farmers rights law. I have been part of drafting these laws, 10 to 15 years ago, and we did asatyagrahaagainst seed law that would have made compulsory registration of seed, like compulsory certification of food. However, they have come back with a worse draft in 2019, something that was defeated in 2004. So, you can see that the powers of the industry are strong.

Q: We have witnessed a lot of suicides by farmers in India. Where does the solution lie?

A: The solution comes from understanding the cause, which is debt. Due to debt, there is loss of the land of the farmer. Of all the suicides that I have studied, if I have been in a region where the farmer has committed suicide, the story always goes that the latter went to his field to take one last look, bought pesticide, and drank it in his field.

Why doesnt a farmer commit suicide in his home and why the field? That is because in India, most smallholder farmers have received that land through generations of farming and the day the creditors, who are agents of the corporations, come to say that now your land is ours because you did not pay the debt if he says he never mortgaged his land, he is told that he signed a paper the shock of being cheated, the disaster of feeling he has betrayed mother earth, all his ancestors who had this land, is what leads to these suicides.

So, why does the farmer get into debt? I watched this in the area of BT Cotton they are told to sign a piece of paper. The seeds are given for free, but the farmer does not realise he is being piled under debt. Worse, the seeds keep failing, because they are not designed for a drought prone area and are hybrids. They cant be saved, they cant control pests therefore, all these false promises that are made, compel the farmer to constantly go back to the market and take more and more seed, not realising that it is all on credit.

I think it is wrong for a government to say replace your seed and take bad seeds what kind of government is this? Forcing bad seeds in the name of seed replacement for farmers it is really anti-national, which is why I do satyagraha against all this. The governments public breeding has stopped I filed an RTI (Right to Information petition) and wanted to know how many seeds the Cotton Research Institute had released and why farmers are not buying it. It was found that there wasnt a single release in Vidarbha.

When I did a study and did not see an alternative, I decided we would bring back the old cotton seed. In villages where we work in, 60% of the (genetically modified) BT cotton has gone.

**This story was first published byThirdpole.net. You can read ithere.

Read more:

Organic is the Future - Inter Press Service

WASHINGTON, DC - We often tend to forget that healthy soil leads to healthy produce. Dr. Tyrone Hayes, Professor of Integrative Biology at University of California, Berkeley, wants us to remember that fact and know that we can do so much by doing less. On March 4 in Anaheim, California, Dr. Hayes will be discussing his research and findings at The Organic Centers 17th Annual Benefit Dinner as the keynote speaker.

It is my honor to be a part of such an important event, and I am happy that my work may make a difference, said Dr. Hayes. I am proud that I am not just another academic scientist whose work just sits in a book somewhere on a library shelf.

Dr. Hayes is known for his groundbreaking work on the impacts of the herbicide atrazine on amphibians, and his advocacy for transparency about the use of environmental chemicals and the effects they have on our health. According to the press release, his work has been foundational in looking at the environmental impacts of pesticide runoff.

We are thrilled to have Dr. Hayes as our keynote speaker, said Dr. Jessica Shade, Director of Science Programs at The Organic Center. His work has been critical in understanding the negative impacts of pesticides on our environment. His courage in speaking out for transparency on the chemicals that are allowed to be used and his willingness to bring to the forefront important issues like environmental justice are an inspiration to all.

Atrazine is the second-most widely used chemical herbicide in the U.S., second only after glyphosate. The press release states that an estimated 80 million pounds of atrazine are applied to U.S. soils every year. Atrazine degrades slowly in soil, often washes into streams and lakes, and is one of the most common contaminants of drinking water.

Dr. Hayes journey into pesticides started when he was growing up admiring frogs and tadpoles in South Carolina. That curiosity led him to the field of biology and ultimately to the study of the impacts of atrazine on amphibians.

We now know that your children will be exposed to over 300 synthetic chemicals before they leave the womb and most of them we have no idea of what the biological impact is, Hayes said in a recent TED talk. For atrazine, we do know from rats, which are a proxy for us, that if you give rats atrazine, an EPA lab showed those rats are more likely to have an abortion. Of those rats that dont abort, the sons are born with prostate disease. Of those rats that dont abort, the daughters are born with impaired mammary development such that when they grow up, their offspring experience retarded growth and development. These studies made me realize that I cant just be a little boy who likes frogs.

The annual event is the single biggest fundraising event for The Organic Center. Attendees will not only get to hear about Dr. Hayes invaluable research into soil health and environmental impacts, but also get to network and enjoy one of the biggest organic dinner parties at the Natural Products Expo West trade show. Guest celebrity chef Megan Mitchell will be creating an all-organic menu to highlight the best nature has to offer. The Benefit Dinner will also showcase the latest science on the environmental and health benefits of organic food and farming.

A guest raffle will be held again this year, thanks to the generous contributions of the events sponsors. The Organic Center prize giveaway kicks off with a chance to win roundtrip airfare to Australia! More information can be found here.

For more innovative and inspiring news from the industry, keep reading AndNowUKnow.

The Organic Center

See the original post:

Tyrone Hayes to Keynote The Organic Center's Annual Benefit - And Now U Know