Local farmers are trading their tractors for banjos and drumsticks at a band competition on Saturday, Nov. 16 to promote sustainable, organic farming in Central New York.

Dubbed Battle of the Farmer Bands, the event will have five bands vying for the title of best farmer band at the Hopshire Farm and Brewery in Freeville, N.Y. from 5 to 9 p.m. Each band has at least one member who is a farmer or works the land in some way.

Besides watching the farmer bands rock out, attendees can also participate in the raffles and silent auction featuring products from local restaurants and businesses. Fire Dawgs BBQ and Catering will be serving up food that night (including vegetarian options), while Hopshire will have local beer on tap, such as their very own Beehave, a honey ale made with 100% New York-grown ingredients, and cider from Finger Lakes Cider House.

Photo courtesy of The Local Farmers Union

Veggie folk-rock band The Local Famers Union will perform at the Battle of the Farmer Bands in Freeville, N.Y. on Nov. 16, 2019.

Organizer Bobcat Bonagura, who is the co-owner of Main Street Farms in Cortland, came up with the idea for the event after attending a fundraiser for the Groundswell Center for Local Food and Farming in Ithaca where local farmers competed in telling tales of triumph and sorrow from their farm.

But instead of telling stories, farmers could play music, Bonagura said. I have a bunch of farmer friends who are musically-inclined, and I knew there were several other bands that happened to have both farmers and musicians, he said. He himself is a member of a farmer band that will be performing that eveninghe plays the mandolin for The Local Farmers Union, which they call New Yorks premiere veggie folk-rock band.

Bonagura is also a board member of the Northeast Organic Farming Association of New York (NOFA-NY), a non-profit organization that works to educate farmers, gardeners and consumers about the importance of producing organic food and supporting local farms. He wanted to help NOFA-NY continue their work, so he reached out to them about his fundraising idea.

I wanted to see NOFA-NY do more general education of the public and really drive home to people how important it is that we are supporting our local farms, Bonagura said.

The event is free to attend but proceeds from food and drink sales, raffles, the silent auction and donations at the door will benefit NOFA-NY. Hopshire will also donate $1 for every one of their beer sold.

Emma Ertinger, NOFA-NYs communications coordinator, said that the funds raised will help offset registration costs to NOFA-NYs 38th annual winter conference in January 2020 at The OnCenter for people in need. The Battle of the Farmer Bands winner will get to perform at the winter conference.

The event also doubles as the revival of NOFA-NYs Central New York chapter. Ertinger said theres been a revival of their regional chapters as their board members are stepping up to lead them and brainstorm better ways to serve farmers they work with across the state.

Photo courtesy of The Local Farmers Union

Veggie folk-rock band The Local Famers Union will perform at the Battle of the Farmer Bands in Freeville, N.Y. on Nov. 16, 2019.

This is a really good opportunity for farmers to connect and be in community with one another, Ertinger said. Farming can be a really isolating profession.

Bonagura said hes most excited about bringing people in the farming and local food community together.

Itd be a shame to see a lot of these small farms that are struggling go out of business because people arent supporting them," Bonagura said. "Sometimes, people just need a little nudge, a little reminder about why this is important.

For more details about the event and the bands, visit their Facebook event page.

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Farmers will rock out at the Battle of the Farmer Bands Saturday - Syracuse.com

lunch or dinner time for baby in his high chair

As someone who thinks a lot about how society eats but doesnt have kids, I can only imagine that now would be an overwhelming time to be a new parent. When we talk about what to eat, the conversation today encompasses not only our own health and nutrition but the well-being of the planet and other animals, too. Now take all of that and apply it to feeding the tiny human youre responsible for? Parents today have a complicated job.

For decades, baby food conjured, for the most part, one image: jars of pureed fruits and vegetables that parents could simply pop open and feed to infants. That, plus a handful of other pre-made, packaged foods are what come to mind if you havent had to think about feeding a baby anytime recently, or ever.

But like most items on grocery shelves, baby food is being seriously re-evaluated in recent years. While those jars of mush may at first glance seem like inherently healthy blends of fruits and vegetables, that isnt exactly the case. Many are actually blends of fruit or veggie concentrate and water, which results in the food having more sugar and sodium than an actual puree of that same fruit or vegetable. That, in addition to concerns about low fiber, less-than-ideal nutrition, the presence of heavy metals, and exposure to pesticides in non-organic foods, is causing a significant movement away from buying pre-made baby food altogether. In the last decade alone, American spending on baby food has dropped dramatically, and theres a growing emphasis on making baby food at home.

From pesticides and additives to questions around sustainability, millennial parents have a lot to think about. And thats all on top of the age-old concerns of how to keep your little one as healthy, engaged, and well-cared-for as can be. Considering that millennials have been called the anxious generation, its little surprise that many new parents today are pulling out all the stops to try to raise their kids well. And its even less of a surprise that 58% of millennial parents say theyre finding all of the information out there to be overwhelming, according to a survey by Time magazine. As Farrah Alexander wrote in an essay on the parenting website Scary Mommy, conflicting and sometimes judgmental advice on parenting hits the millennial mom from all directions nowadays books, stores, the internet, other parents and the wealth of information often feels crushing. I would rather spend my few precious moments of free time listening to Caillous incessant whining than someone summarizing all the ways millennial parents are screwing up their kids, she writes.

While there are rarely simple answers when it comes to parenting, let alone food supply chains and sustainability in the face of the climate crisis, there are a few brands out there aiming to provide good and convenient options to modern parents.

One company, Tiny Organics, is tackling several of these concerns at once. The brand, which is working with the Tufts School of Nutrition, is focused on the role of food in early childhood development. Their meals are designed to expose kids to their first 100 flavors before the age of two, offering a variety of textures rather than just purees in order to encourage kids to become adventurous eaters throughout life, based on the recommendations of their research partner. They carefully plan and customize babys meals with the support of neonatal nutritionists, so busy parents dont have to Tiny Organics is in fact a meal delivery service, sending frozen meals to families to make it as easy as possible to feed kids nutritious and stimulating foods.

But Tiny Organics is focusing on the uniquely contemporary concerns we have about food, as well. The meals are all free of the big 8 allergens, as well as added sugar and salt. And theyre packaged and shipped in recyclable materials like cardboard, as opposed to the plastic jars and squeeze bottles lots of other brands use. At this point it seems as though their packaging is one of the most eco-friendly on the market.

Yumi has a similar approach to food. The company is on a mission to raise a healthier generation by completely transforming the way parents approach feeding their families during the first 1,000 days of life, not only by making it easier for them to access healthier, more nutritious food but by reworking the way consumers view early age nutrition as a whole. Yumi works with a team of doctors, nutritionists, and chefs to create baby food that supports optimal neurological and physical development at every age and stage.With an emphasis on providing enough iron and other nutrients to support brain development, Yumis meal delivery service is entirely plant-based, free of common allergens, and free of added salt and sugar. Like Tiny Organics, the delivered meal plans are meant to take some of the stress of meal planning and prep off busy parents. Beyond food, Yumi parents also receive tailored content via text, email and through their digital dashboards every week.The customized weekly content educates parents and helps them better understand how the food in their Yumi box (and the ingredients they might find in their kitchen), impacts their child's development.

Another company thinking hard about what to feed baby is White Leaf Provisions, founded by a couple concerned with biodynamic farming one of whom is a classically French-trained chef. Biodynamic farming, for background, is an organic farming practice that doesnt just seek to minimize the negative impact of farming, but holistically treats the health of the ecosystem. In industrial agriculture, the practice of monocropping growing a single crop is common and often more economically viable, but problematic in that it depletes the soil of nutrients and creates a need for chemical fertilizers to keep the land usable. White Leaf Provisions sells fruit and vegetable purees made from plants that have been grown with a well-rounded eye to sustainability, through biodynamic processes like crop rotation that dont perpetuate these kinds of issues.

Millennial parents have grown up in the age of information, and generally speaking, it shows. Theyre not feeding their kids the super-processed, questionably-nutritious baby and kid food of yore, and they want to maintain their principles of eco-minded, earth- and animal-friendly living once they become parents. Of course, modern parents are still caught in the tension between price, quality, and convenience the best options on the market can be cost-prohibitive at a whopping $4-6 per meal, compared to a jar of Gerber which goes for just about $1. And while making food at home is a good alternative, working parents may not always have the time to spare. If these brands want to capitalize on the concern of informed, health- and eco-conscious parents, theyre likely going to have to find a way to bring costs down without sacrificing quality. If they can manage to provide nutritious, organic, science-backed food to babies of all economic classes, Generation Alpha might be the best fed kids yet.

See the rest here:

Move Over, Carrot Mush: Millennial Parents Are Exploring The Most Nutritious And Eco-Friendly Ways To Feed Their Babies - Forbes

There are hundreds of reasons why many people consider buying and eating organic food. Do you know that there is some foodstuff that we get in our daily life also come in organic form. If you have been wondering which food to start with, then here are top organic food you should try and make it a part of your diet.

Organic dairy is available. Include organic milk and yoghurt as a part of your organic diet. This organic food is known to be prepared without the use of antibioticsand hormones. Consuming this organic food that will benefit the environment by reducing the emission of greenhouse gases.

Fruits and vegetable are also available in organic forms. Apples are considered to be one of the most consumed food across the world. Organic apples have been known to be enriched in nutrients and have very low levels of toxic contents. This is a must go on your organic food list.

ALSO READ |Weight Loss: Nutritious Salad Recipes That Will Help You Keep Fit

There is something called as organic meat which is available in the market. You can also buy it online as well but do a through check before buying online. Organic meat is not dosed with antibiotics for growth promotion. So this is definitely organic food to include in your daily diet.

ALSO READ |Food And Diet: Add These Healthy Food Items To Help You Heal Your Body

The regular bread is known to have higher preservatives and additives that hamper your health. Bread and its products are consumed on a large scale these days, so it also becomes necessary to indulge in eating healthy bread products. These cause harmful health issues which you definitely may not want to invite. So try and buy organic bread.

ALSO READ |Detox Diet: Healthy Food Options To Consider For Diet Post Diwali

Like the regular ones, organic eggs come from hens too. However, these hens are reared on chemical-free grasses. What sets organic eggs apart from normal eggs are that they are environmentally sustainable. You can find them available easily in the market.

ALSO READ |Veganism: Common Myths And Misconceptions About The Lifestyle

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Health concious? Heres a lost of organic food to include in your diet - Republic World - Republic World

Eggs, pixaby

With all the discussions about GMOs/non-GMOs (genetically-modified foods), organic food, natural food and farm to table, we can all be rather confused about what to eat.

Its all about the food supply, according to a fascinating woman I spoke with recently who, in the search for resolutions to her own health challenges, discovered how opaque our food supply chain really is and why thats not good for us, the economy or the planet.

I personally have medical allergies, and have had a lot of medical issues, Gabrielle (Ellie) Rubenstein told me, so that, when I was able to figure out the difference between one egg and a Vital Farms egg, I dont have an egg allergy! It turns out that I have a feed and a hormone allergy, which got me excited. Wait a second, this is great knowledge! What (else)do I not have allergies to?

Ellie Rubenstein, CEO & Co-Founder, Manna Parrtners

Rubenstein discovered that how exactly our food gets from its source to our plates no matter if its plant-based, fish, or meat needs some serious sunlight shed on it, literally and figuratively. She says wed all be healthier and eating much more nutritious food, if the food supply was transparent, enabling us to make better informed choices.

Nonprofit health advocate? Not. Ellie Rubenstein is an entrepreneur and investor like her famous father, David Rubenstein, and a self-described outdoorswoman who hunts and fishes in Alaska for her own food like her mother. She is the founder and CEO of Manna Partners, who decided to put her formidable energy, resources and intellect into forming Manna as an asset management firm committed to providing consumers with a more transparent food supply chain from production to plate.

Not your typical investor, Rubenstein is focused solely on the food supply and wanted to thoroughly understand it, so she earned a Master of Science in agricultural economics at Purdue University, and talks enthusiastically about being out in the farm fields or with fishermen in her waders.

Here are insights on our food supply from our conversation:

Showing Produce, Manna Partners website

What is the food supply chain? Rubenstein broke it into four buckets: (a) The source: The land, or fishermen and their boats; (b) Processing: Theres nothing bad about processing, Rubenstein insisted, its where they bring the materials, so that they are able to go out to the distributor; (c) The distribution: That is, the food manufacturer or commercial food supplier; and (d) the consumer brand: the entity that creates and packages their version of it and gets it into stores or restaurants.

Whats wrong with our food supply now?: In addition to too the food being farmed-raised with too many hormones and chemicals, the process lacks transparency and traceability, she said, and therefore, we dont know nor can trust what were really eating.She said that transparency and traceability will provide visibility into the foods path from source to plate and will build consumer trust. For example, one of their portfolio companies, Vital Farms, she said provides a scanning code for each egg, so you can see which farm it came from, how the chicken was raised, what they were fed, and what kind of processing the egg went through.

Are genetically-modified foods, GMOs, good or bad?: I think that how to feed the world in developing countries versus how do you improve the health of the food supply chain in developed countries needs to be separated, Rubenstein emphasized. She said people have been developing more nutritious seeds for generations, so thats nothing new, and that all options for how to get more nutrients to people in each region should be explored. In emerging markets today, they used to all want phones; now they want to be healthier.

Salmon photo, downtoearth.org

Whats the impact of climate change on the food supply?: The problem isnt that were running out of food, in Rubensteins opinion; the problem is theres a mismatch of the production and where the population is.She stressed the importance of checking the source of the knowledge and making sure that farmers and fishermen are among those sources to get the best information.

What are the latest food supply chain trends to watch?: There are three trends to keep an eye on, according to Rubenstein: (a) Aquaculture, or farmed fish and seafood, which she said is a sustainable way to raise more fish especially for areas that do not have easy access to this vital protein. Disneyworld has an aquaculture demonstration in its Living with Land exhibit, which I experienced earlier this year. (b) Regenerative agriculture, which focuses on maintaining the soil health and mineral content, thereby growing healthier crops, reducing the need for chemical fertilizers and which offers increased yields, resilience to climate instability, and higher health and vitality for farming and ranching communities. And, (c) Blockchain, which she thinks enables greater traceability from the foods source to your plate.

One key takeaway for me from my conversation with Ellie Rubenstein is that current food labeling does not adequately tell us where the food came from, and that we need to focus on finding that out to fully understand what to eat and buy for our families.

You can listen to my full interview with Ellie Rubenstein on my podcast, Green Connections Radio. For more information on building a more sustainable food supply, listen to my interview with Dr. Robin Currey of Prescott College, or read highlights from it in my Forbes blog here.

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How To Make The Food Supply More Transparent And Healthier - Forbes

Food and drink retailers and foodservice professionals from across Scandinavia (and beyond) will be among the first to discover the latest certified organic food and drink to hit the market at the next edition of the Nordic Organic Food Fair which returns to MalmMssan, in Sweden, on 13-14 November.

CBD-infused drinks, lavender syrup, sun-dried tomato spread, pea protein balls, chia smoothies, wheat and seed spaghetti, and red wine cheese, plus a host of organic Greek olive oils and artisan honeys are just some of the innovations set to make their debut at Scandinavias leading trade event for certified organic food and drink.

Here are just a few of the products launching or new to the 2019 show:

Coco Wilson is previewing its Organic Raw Coconut Water with CBD. Made with aromatic fresh coconut water from Nam-Hom coconuts in Thailand and pure CBD, this health beverage can be used as a post-workout muscle recovery drink (stand K11A).

Obsthof Retter is launching its handmade organic root elixir in two flavours Ginger and Curcumin. Prepared in a fruit manufactory, ingredients include fresh ginger, curcuma, lime, lemon, orange, apple, hemp, sage, juniper berries and raw cane sugar (stand G41).

Ferm Kombucha is introducing its Kombucha in cans. Offering a healthy alternative to alcoholic and classic sugary drinks, flavours include Ginger Lemongrass, Mandarin Star Anise, Mint Lavender, and Blueberry Cassis (stand J92).

Sonnentor is launching Gingerbread Time Tea and Cinnamon Magic Tea. These popular Christmas flavours are the latest tea blends this season, and a welcome change to classic fruit teas (stand G13).

Woccoco Fine Foods is launching Tempeh flavoured with ginger and tamari. This high-protein and fibre-rich meat alternative is cholesterol-free, high in vitamins B2, B3, and B6, magnesium, manganese, phosphorus, and zinc (stand M34).

Amvrosia Gourmet is launching Sundried Tomato Spread, perfect to have on a bagel, sandwich, or on top of grilled chicken. The spread has a combination of sweetness and tang from the sun-dried tomatoes, with a slight basil aroma (stand J31C).

un Drinks is introducing its organic gooseberry sparkling craft drink from Saaremaa, the largest island of Estonia. Made with organic apple juice mixed with gooseberries, it comes in 330ml and 750ml bottles (stand F71G).

Mellifera Honey is launching its Bio Honey with Raspberry. Rich in antioxidants, the organic honey is an alternative to sugar-and-preservative-loaded jams. Its raw and unprocessed to retain its vital enzymes, amino acids, and vitamins (stand H93).

Vamvalis Foods S.A is introducing Terrabites sesame squares, made with natural ingredients. The new sesame snack range comes in four flavours: sesame with chia, sesame flax seeds, sesame red quinoa, and sesame coconut (stand F46).

Sana Plant Extract SRL is launching its Aronia and lavender organic syrup. The Aronia (chokeberry) and lavender syrup is low in sugar and has a ripe cherry taste (stand H64A).

Aldka Organic Farm is introducing its fresh dates ranging from Medjool, Seqee, Sukary and Wanan in retab or tamer form. The process and quality control are certified as organic by BCS (stand M40).

Culterra Olive Oil is launching its extra virgin organic olive oil from Sitia in Crete, Greece, made with ultra-low acidity (0.3) and a fruity, bitter, but mildly spicy taste (stand H31E).

Choco group, UAB is launching Mulate organic chocolate spreads. Created by an internationally awarded bean-to-bar craft maker, the spreads are available in organic chocolate with blackcurrant; caramel; tahini; nuts or hemp (stand L1).

Si-Mel Savidakis & Co is introducing Melaion Bio Cretan Thyme Honey and Extra Virgin Olive Oil. The Savidakis Family has revived an exceptional tradition where they have blended honey with olive oil spheres (stand H31D).

Karpos Company is introducing its Summer Tomatoes gourmet ready meal with rice. Cooked from fresh using Mediterranean traditional recipes, the meal is free from artificial additives, flavour enhancers, preservatives or concentrates (stand J31J).

Runakay Plus is launching its superfood breakfast in takeaway 250ml glass bottles. This balanced vegan superfood shake is healthy, convenient and made with a mix of almond, fruits, and quinoa sweetened with dates. Flavours include: Cocoa, Coffee, Matcha Tea and Fruit Mix (stand M60).

EOS Nutrisolution is introducing its Fruit & Carrot Snack Bar, made with no added sugars, 70% fruit and 12% vegetables. Also showcasing its full range of 100% natural, functional products (stand K31D).

IMS Hllinger GMBH is launching organic lemongrass and rosemary syrup and an organic lemongrass and rosemary spritz soft drink. Rosemary is a classic ingredient in Mediterranean cuisine and when combined with refreshing lemongrass gives it an aromatic taste (stand G41E).

Cresp Mallorca Spices is introducing its Picalgas range of organic nuts, spices and seaweed to flavour dishes (stand K41C).

Artemisia Estates Olive Oil is introducing Song of Odysseus, a delicate, and complex, low acidity extra virgin olive oil. This heart healthy oil can add a finishing touch to dishes or enrich everyday cooking (stand H31G).

Cordero Organic S.L is introducing its premium organic lamb. The whole carcass includes the most tasteful and tender parts of the lamb: leg, shoulder, flank, neck and rack. Also available with Halal and Kosher certifications (stand K41D).

Yannis Olive Grove is launching its sundried green olive snack with fruits. This low salt and naturally sweet snack can be added to any salad, yogurt, and ice cream or can be enjoyed on its own (stand G31G).

Olevion olive oil spread is a healthy alternative to butter and margarine. It is produced with 100% vegetable ingredients, 93% pure extra virgin olive oil, and zero trans-fats, artificial colours, flavour additives, salt or sugar (stand J31E).

Agriblea is launching Ciappa Soft organic sundried tomatoes in a fully compostable four-colour bag. In 2019, the company enriched its range of packaging with new eco-friendly fully compostable bags. Simultaneously with the release, the company has introduced new product variants of the Ciappa soft, a soft version of its sundried tomatoes (stand L61).

Rawsophy is launching its new branding at the show. Its product range includes gourmet fusion snack combinations including: Activated Almonds, Kale Chips, and Nut Crackers serving as a healthy snacking product for both adults and children (stand J31K).

Dejunkeds new Chia Smoothies come in three varieties Pomegranate, raspberry, beetroot and ginger; Mango, passion fruit, lemon and turmeric; and Apple, kiwi, banana and spirulina. They are free from refined sugars and just made from fruits, berries and super foods. 100% organic, natural and vegan (stand J11F).

Antonopoulos Farm is introducing its whole wheat spaghetti, produced exclusively from organic seeds of native wheat varieties (non-hybrid seeds). Made strictly with the principles of organic farming and combining traditional agricultural techniques with advanced processing, the whole wheat spaghetti provides high nutritional value (stand J31H).

Sporos is introducing its high-quality Rosemary cultivated in Greece. SPOROS-Rosemary BIO was awarded 3 stars in the Great Taste 2019 competition (stand F31G).

Tomates Paso Doble is launching its Montas tomatoes at the show. Free from chemicals, they are made without artificial heating and in accordance with the guidelines of biodynamic agriculture (stand G200).

Klosterkserei Schlierbach is introducing Wein, a distinctively aromatic soft cheese made from organic milk. Wein is refined with organic red wine during ageing, to give the cheese its characteristic dark, edible rind. In combination with its delicate white mould, it develops a particularly fine flavour (stand G41).

Peas of Heaven is showcasing Balls of Heaven a plant-based meatball based on pea protein. Its free from both soy and gluten and is close to ordinary meatballs in taste and structure (stand H11A).

Ioannis Kourikos A.V.E.E is exhibiting its Greek Mountain Tea with pyramidal teabags. Produced from organic harvests of Siferitis varieties, they are made with Greek herbs, flowers, and spices without added flavourings. Option for private label and large production capacity is available (stand G31D).

Weingut Riffel is promoting its 2018 Scharlachberg Riesling Trocken wine. The wines of this biodynamic winery at the confluence of the Rhine and Nahe rivers in Germany have been collecting numerous accolades for years. Their Riesling and Silvaner, above all, is loved by national and international wine experts (stand ND23).

Antica Cucina Bio is showcasing its range of Salt Snacks made with vegetal fats, that come in three flavours: Parmesan and Kalonji Seeds; Almond and Pepper; and Apple Vinegar and Onions (stand K51A).

Natural Crunch is presenting its raw broccoli crunch snack with cayenne this spicy, organic, healthy snack is gluten free, vegan, and never fried (stand K31B).

Villa Bogdano 1880 is exhibiting its internationally prized organic wines, from both native and international grape varieties, in North-Eastern Italy near Venice. The property is a designated Natura 2000 site a coordinated network of protected areas to ensure the long-term survival of Europes most valuable and threatened species and habitats (stand ND6).

A:RLIG is promoting its on the go organic smoothies in convenient pouches. All smoothies have been made in cooperation with Swedish star chef Mathias Dahlgren and are vegan and have no additives. Flavours include apple and pomegranate, and mango and passion fruit, (stand J11C).

CBL Natural Foods Pvt is exhibiting its Sera Organic Coconut Milk, available in fat contents of 17-18% and 20%-22%. The milk is commonly used as a cooking ingredient and also to make ice creams (stand K63).

Hellenic Fields is exhibiting its 100% natural, unfiltered, Fir Honey rich and glossy honey that has a deep rich amber colour and distinct aroma, with a butterscotch and caramel flavours. It was awarded with 3 gold stars at the Great Taste Awards in 2019(stand J31B).

The Ferment Project is promoting Kwas, a 100% organic, naturally fermented beverage made from sourdough rye bread. Produced locally in Europe by a family-owned business, Kwas is gluten free, low in sugar and serves as a healthy alternative to traditional soft drinks (stand H71F).

UHTCO Corporation GmbH is presenting its Yacon Chips, made by thinly slicing the root and air drying to obtain a crunchy dried chip texture with a pleasant sweet taste (stand D41).

Green First Farm SRL is promoting its Honey Cream with Sea Buckthorn. The sea buckthorn oil is a rich source of essential acids Omega 7, 3, 6, 9, Beta-Carotene and vitamins. This combination keeps all the nutrients and tastes (stand H64C).

Pfanner is exhibiting its Pfanner Pure Tea Ginger, brewed directly from organic ginger. Made with zero sugar and sweeteners, a dash of lemon juice rounds off the ginger notes (stand G41D).

Smart Organic AD is exhibiting its Bett`r Quinoa Crackers. These guilt free crackers are gluten free and made with oats rich in fibre. They are baked with coconut oil and made with simple ingredients (stand L67).

Aceite Cortijo Spiritu Santo is presenting its eco-range of organic extra virgin olive oils in floral designed bottles. The range is with the Picual variety of an early harvest and contains a high level of polyphenols (stand K31C).

The Chalo Company is exhibiting its Slow Chai, available in authentic Masala & Golden Turmeric, the organic chai range consists of organic Indian black CTC tea from the Assam region, and made with traditional spices (stand F85).

EKO PIRK is promoting its organic mix of coconut oil and butter ghee. This ghee butter has a nutty taste and a mild coconut oil aroma. Ideal for baking at high temperatures, its lactose-free and ideal for the Paleo, Primal or Ketogenic diets (stand K90).

SirLoin is exhibiting Paleo Jerky in Tomato & Paprika. This new organic jerky combines tomato and paprika flavours into a grab-and-go snack to fuel a busy lifestyle. This nutritious snack is high in protein and low in sugar and does not contain any artificial additives (stand F71E).

Delicious & Sons is presenting its sweet olive tapenade spread, made from authentic black olives from Aragn and sweetened with agave. Made with extra virgin olive oil for an intense aroma and flavour, it can be enjoyed on sandwiches and crackers (stand K1).

Honeyman UK is showcasing its range of artisan honey, that comes in a classy square jar with an elegant label and handmade wooden lid, which enriches the artisan product (stand G205).

Germinal Bio is showcasing BioJunior a complete line of organic products for children. Products include organic biscuits, pastas, bars and sauces, formulated to meet the nutritional needs of early childhood (stand H65).

SeiMei Aps (Wish Juice) is exhibiting its new Organic Craft Soda with nothing but fresh cold pressed juice, water and bubbles added. Organic clean label and 100% free from craft soda (stand H41H).

Bio Austria Marketing GmbH is promoting its organic seasoning WienerWrze. This all-natural brewed seasoning contains only four ingredients: lupine, oat, salt and water. Its a soy-free alternative to soy sauce and has a savoury flavour that can be added to soups, salad, stew, vegetables, fish, and more (stand G41A).

ONEST is promoting its raw, vegan and gluten free chip snacks in a variety of shapes and flavours, including Chickpea, Curry, Lentil, Rosemary, Quinoa, and Sweet Chili (stand G90).

Mlio is exhibiting its range of honey water in three flavours: Ginger, Lemon, and Apple & Cinnamon. Produced in France, many studies have demonstrated that dissolving honey in water has many health benefits (stand K61).

goji-health.gr is presenting its range of goji berry jams, in three flavours including pomegranate juice, green apple, and pumpkin. The healthy jams can be used in vegan diets, in healthy salads or as a dressing on grilled meats (stand J31M).

Be Aromatic is showcasing its Green Salt herbal condiment made with Portuguese thyme (known as Mastic Thyme or White Thyme) prevalent in the Iberian Peninsula. Used to intensifying food flavour, it can dramatically reduce the use of salt in food (stand J21C).

Puljong is showcasing its organic beef bone broth, chicken bone broth, and vegetable broth. The bone broth components are made with the highest quality standards and have a high nutritional value. The broths are gluten free, 100% organic, and free range (stand F71A).

Kaffeetschi is presenting almond cold brew latte in eco-friendly premium glass bottles. Made with tailor roasted specialty grade arabica beans and blended with smooth rice-almond m*lk, it has no added sugar and preservatives (stand G41G).

PDO Honey of Lunigiana Italy is showcasing its Protected Designation of Origin organic honey of Lunigiana with two certifications (stand H74).

Eco Life Scandinavia

Native Organics (stand A41) is sampling its new still mineral water from the Asturias region. Low in mineral content, its packed in aluminium (with no plastic) and free from light and oxygen to preserve its freshness (Spain).

Jolly-Fox (stand A44) has launched its Christmas Menu, featuring three handmade cocktail lollipops. Available in White Glgg Sparkle, ChocNOrange, and Gingerbread White Russian, they can be eaten as is or used as a stirrer in a drink. All natural, they are vegan, gluten-, lactose- and alcohol free (Denmark).

Soulfresh (stand C51A) is showcasing its new organic Bootleg Booch, the UKs first alcoholic kombucha. Its crisp, refreshing, low in sugar, 3.5% ABV, contains only natural ingredients and is available in two flavours: Pink Apple and Ginger (UK).

HELIOS PASTA INDUSTRY (stand G31A) will be introducing a new product at the show. Its wide range includes over 30 global brands and 75+ pasta shapes. Helios Organic Spaghetti Espressi, for example, is a quick cooking pasta thats ready in just two minutes and boasts a Superior Taste Award from iTQi (Greece).

Cretangoods (stand H31J) is showcasing its ready-to-drink cretea herbal teas. They are made with infused extracts from organic cretan herbs, mixed with freshly squeezed organic apple juice (instead of sugar) and award-winning Zaros cretan natural mineral water (Greece).

the Apokoronian origins (stand H31K) is showcasing the Apokoronian Organic Cretan Dittany / Diktamo called the king of Cretan herbs. Uniquely wild-grown in the Cretan mountains and gorges, its been renowned since antiquity for its medicinal properties. Other products include: extra virgin olive oil, honey, native herbs, and traditional vinegar dressings (Greece).

Bottles by Malund (stand J41B) contain fine layers of organic ingredients from the Danish farms, with a simple baking guide (Choko Scones, Ciabatta Bread, and Crake Bread etc). A thoughtful and eco-friendly gift idea, the bottle is reusable/recyclable and the Sughera cork stopper is sustainable (Denmark).

Free registration is now open

The Nordic Organic Food Fair and Eco Life Scandinavia will return to Malm, Sweden, on Wednesday and Thursday 13-14 November. For more information and to register for a free trade ticket, please visit http://www.ecolifeshow.com or http://www.nordicorganicfoodfair.com and use priority code PR123 (direct link: https://eventdata.uk/Forms/Form.aspx?FormRef=EcoB9Visitor&TrackingCode=PR123)

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Scandinavia's biggest showcase for certified organic food and drink previews new products - Premier Construction Magazine

Although it is just a family business, we want to become a huge company that proudly sells Myanmar tea internationally, Myo Win Aung said in a recent interview.

Ya Thar Wa Thi, run by Myo Win Aung and his wife, produces spicy and sour pickled tea leaves under the Shoo Shell brand. The company prides itself on producing original and organic tea from the Shan highlands. It was the first tea company to receive an organic certificate in Myanmar and among the first to export Myanmar tea.

We produce Paline organic tea leaf as a value-added product using organic ingredients. We also make fried lab-lab beans, nuts and seeds to eat with pickled tea leaves. We only use walnuts, almonds, pumpkin seeds, chick peas, and garlic from Myanmar, he said.

The firm, which runs shops at Mandalay airport and in Mandalay city, is ready to go global. We opened our first tea leaf shop in China and are the first tea leaf exporter to the United States. We received the Pride of Myanmar Award, he said.

Myo Wing Aung talked about how he got into the business, and some of the companys challenges and opportunities:

How did you get started?

We are the second generation. Our family has worked in this business for 40 years. Our parents opened a tea wholesale business in northern Myanmar. I came up with the Shoo Shell pickled tea packaging. At that time, no one could sell such packs at K50 each. The brand became popular within two to three years. We started packing it by hand, but when demand soared, we started using machines to expand production. Many traders were in the pickled tea business before me, but I didnt imitate others I created my own business idea.

How did you win recognition for the brand?

We had to go from one small shop to another to introduce our brand. I was the manufacturer as well as the marketing manager. To sell those packs at K50 each, we had to give retailers K29-30 per pack. People from all walks of life liked the taste of Shoo Shell. When the demand became high, others imitated our product, but customers preferred our brand. Competition made us try harder, which led to better sales.

Is your product healthy for consumers?

Some people say that pickled tea for the local market is of higher quality than for the foreign market. But we dont do that. All people local or foreign are the same. Food safety is important. Everything we produce is recognised by Myanmars Food and Drug Administration, and we have the internationally recognised Hazard Analysis and Critical Control Points certificate.

Also, the Myanmar Tea Association offers education programmes. When consumers demanded healthy food products, only tea producers stopped using unhealthy preservatives in 2013.

How do you guarantee the quality of your tea?

We grow tea on about 300 acres in partnership with about 150 farmers. These plantations have been granted European-recognised organic certification. Farmers provide us with land and buildings, and we provide them with machinery and technology, and a pledge to buy their tea.

Our farmers must follow rules to ensure an organic product. They cannot use insecticides and chemical fertilisers. They constantly tend the plants to produce more leaves and use organic fertiliser. We provide all financial and technical support. We offer them 30 percent above the market price so that they can supply the quality we specify. In this way, both the farmers and the company make a profit.

Do you have any problems finding workers?

Our tea plantations are in southern Shan, which is a peaceful region. As the economy is stable, labour shortages have not been a problem because people dont need to go other places to look for work.

Do you have any problems with imitators?

Yes. We need an Intellectual Property Law as soon as possible and are upset that such a law is still not in place. Although we try hard, some competitors copy our packaging and brand names. We lose a lot of money to fake products even though they are obvious imitations. They damage the reputation of Myanmar.

Is there much demand in foreign markets?

We opened the first tea leaf shop in China, the Myanmar Tea Garden, with three partners, and Ive introduced green tea leaves in the market. One of my business partners is trying to get into the market with green tea, and another with black tea and milk tea. I was the first to export tea leaves to the US and have been exporting for three years now. The buyer in San Francisco packages it as Burma Super Star, and supplies it to organic food outlets across the US. They recently told us they would buy up to four containers of tea leaves a year, which have a capacity of 17 tonnes each.

How are you trying to penetrate China?

They do not eat tea leaf salad in China, but every street in China has dumpling stands, so we came up with the idea of tea leaf dumplings, which are stuffed with tea leaves instead of vegetables. Then, theres fermented bean paste in China, which they mix with rice, so we introduced pickled tea leaf rice.

Our tea leaf shop has been open for over a year in China, and we participated in an annual trade fair. Trying to get into the Chinese market is tiring, and we have had to spend a lot of money. If I succeed, it would be much easier for those who follow.

What help do you need from the government?

While the government does support tea leaf producers at foreign expos, it does not subsidise tea leaf farmers, companies and small businesses, which are struggling on their own. Some non-governmental organisations help but just with technical stuff, not with money. The government should help us in research and development, and food technology. We also want technology and financial support for SMEs. We want the government to teach sustainable tea leaf growing in places like Shan State to make farmers and producers more proficient. Translated

Original post:

Bringing pickled tea to the world - Myanmar Times

Youre in college now. Your parents no longer supply you with food they bought at the grocery store. Now, you have no choice but to make your own choices surrounding food.

Youve heard in one of your classes or through some news article that food production is linked to climate change. Indeed, conventional farming techniques are harmful to the environment due to their use of carbon-emitting agricultural machinery, irresponsible consumption of water, overuse of fertilizers and pesticides, as well as a multitude of other offenses. As an environmentally conscious individual, you want to play your part in the sustainable food movement. So, in Kroger, you move toward the organic section.

The USDA Organic sticker must mean that this food is sustainable, right? Not necessarily.

Its true that organically produced food can be a better alternative to food that was grown on industrial farms. For example, organic farming omits the use of synthetic fertilizers that leach nitrogen into our waterways and strip the oxygen from waterbodies (a dual process called eutrophication and hypoxia).

Additionally, many organic farms engage in no-till farming techniques, which protect the soil by ensuring that nutrients are returned to the soil for future plant uptake. No till also reduces the amount of carbon dioxide lost from excessively disturbing the soil.

It is important, however, to remember that many harmful farming techniques are still used in organic farming. For example, large-scale deforestation to make room for agriculture removes treesone of our most important carbon sinksfrom the earth. In addition, many organic foods are produced thousands of miles away from where they are sold, meaning that they must be transported long distances to reach the grocery store. This of course releases a great deal of carbon dioxide into the atmosphere, contributing to the greenhouse effect.

Keep in mind that many of our most popular organic brands, such as Cascadian Farms and Horizon Organic, are in fact owned by large corporations. These corporations also control the production of conventionally produced foods, and this is problematic because your money is being given to the same corporation whether you buy organic or conventional food, and they probably dont care whether theyre acting sustainably.

Another problem with organic food is that it is much more expensive than conventionally produced food. It targets middle-class Americans who can afford to buy these products and excludes low-income individuals. This creates a gentrification of the food system and makes it much more difficultif not impossiblefor low-income Americans to have access to alternative food choices. And for what?

As I have already explained, organic isnt necessarily sustainable. If you have the money to buy organic, odds are that you have the money to buy locally. Local is often a much more sustainable option, although the two terms definitely arent interchangeable. Depending on the farming techniques implemented, locally produced foods offer a sustainable alternative because they avoid long-distance transport, large-scale farming and (oftentimes) are still organically produced. Additionally, when you buy local, you support your local farmers rather than buying into large-scale corporations.

Ultimately, as you begin your journey into sustainable food consumption as an autonomous consumer, do not be blinded by fancy green stickers with images of rolling hills displayed on them. Instead, consider the methods through which that food was produced. Ask questions, do your research and be wary of greenwashing practices.

To be quite candid, its hard to be completely sustainable in your food consumption choices; there are always trade-offs that must be made. However, in a rapidly changing world reaching a critical point in climate change, questions about food production are important to consider. Sustainable food production should be our goal, and it is up to usthe consumersto get us there.

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Organic food is not always the sustainable option - Kykernel.com

(Photo courtesy of Wikimedia Commons)

SorryOrganic Farming is Actually Worse for Climate Change reads the title of an October 22 article in the MIT Technology Review.

Its true, news editors take a certain glee in the public execution of sacred cows, and a cornucopia of similar, snarky headlines were pumped into the already-clogged arteries of internet news feeds after the publication of a recent study of organic agriculture by Cranfield University in the United Kingdom. Like the Reviews, the gist of them all: Contrary to its claims, the organic food movement is bad for the planet.

The truth is more complicated.

Agriculture is a major contributor to global greenhouse gas emissions, and the study, conducted in England and Wales and published in the journal Nature Communications, set out to assess how a nation-wide switch from conventional to organic agriculture would affect net emissions.

In the Review article, James Temple summarizes the studys findings:

The good news is [a shift to organic agriculture] would cut the direct greenhouse-gas emissions from livestock by 5% and from growing crops by 20% per unit of production. The bad news: it would slash yields by around 40%, forcing hungry Britons to import more food from overseas. If half the land used to meet that spike in demand was converted from grasslands, which store carbon in plant tissues, roots, and soil, it would boost overall greenhouse-gas emissions by 21%.

On October 23, the Organic Center, a Washington, D.C.-based nonprofit dedicated to scientific research on organic food and farming, published a rebuttal: These articles are using the same tired fallacies that The Organic Center has debunked before, and were returning to do it again.

First, the Center takes on the studys assumption that the decreased productivity of organic farming would require that, to feed the ever-inflating human population, more wild lands be plowed under:

The authors argue that this reduction in productivity would require large increases in land devoted to crops in other parts of the world, leading to the destruction of grasslands and forests that are critical sequestration pools for carbon. What the authors overlook entirely is the ability to fill that production need by reducing food waste. The Food and Agriculture Organization of the United Nations estimates that around a third of all food produced gets lost or goes to waste. The world produces an over-abundance of food for our global population (despite the tragic growth of food instability and hunger around the world, in part due to food waste, inefficient diets, and unequal distribution), which means that the drop in productivity could be addressed by reducing waste and loss rather than increasing extranational production.

Next, the Center notes that its a bit ironic to accuse organic ag of the future destruction of wild lands considering that conventional agriculture has caused and is causing the extensive loss of critical grasslands and forests. In fact, according to the Yale School of Forestry and Environmental Studies, industrial agriculture is behind 30% of the deforestation of Africa and Asia and 70% of Latin America.

On the other side, the Center writes, the organic community has spent a considerable amount of time reflecting on this very issue, and is working toward building native ecosystem preservation into the organic standards. For example, in April 2018, the U.S. Department of Agricultures National Organic Standards Board passed a recommendation on Eliminating the Incentive to Convert Native Ecosystems to Organic Production. In short, the resolution deters the conversion of native ecosystems to agricultural land by denying certified organic status to crops or animals raised there until 10 years after the conversion.

Next, the Center argues that the productivity gap between conventional crops and organic ones is not inevitable:

Organic yields have been increasing over the past decade, despite a dearth in funding for organic research thanks to the limited studies that have tackled on-farm challenges for organic farmers. According to a study by researchers at the University of California, Berkeley, research supporting organic practices could further decrease or even eliminate yield gaps entirely through the use of best management practices and further research. The organic sector has already seen the benefits of the small amount of funding directed toward overcoming challenges to organic production, and several studies have found that best management practices can result in yields comparable to conventional. Because organic has been scientifically proven to use techniques that reduce greenhouse gas production and increase carbon sequestration in the soils while supporting ecosystem and human health, our focus should be on methods to support organic research to close the yield gap.

Finally, the Center denounces the myopic view that organic agriculture cannot work on a large scale, asking, instead, in what sense is conventional agriculture working when it depletes our soil, destroys pollinator populations, and depletes carbon stores?

The Center concludes: Without ecological production systems like organic, we wont be able to support food production in the long term.

In These Times has been selected to participate in NewsMatchthe largest grassroots fundraising campaign for nonprofit news organizations.

For a limited time, when you make a tax-deductible donation to support our reporting, it will be matched dollar-for-dollar by the NewsMatch fund, doubling your impact.

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Organic Food Hurts the Earth? Sorry, But It's More Complicated - In These Times

Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives.

Access Report Details at: https://www.themarketreports.com/report/global-natural-and-organic-food-market-by-manufacturers-regions-type-and-application-forecast

Market share of global Natural and Organic Food industry is dominate by companies like Spartan Stores, Hain Celestial, United Natural Foods, Amys Kitchen, Whole Foods, Clif Bar & Company, Kroger, Dole Food, Frito-Lay, Newmans, Dean Foods, Organic Valley, General Mills, Natures Path Foods, Quaker Oats and others which are profiled in this report as well in terms of Sales, Price, Revenue, Gross Margin and Market Share (2017-2018).

With the help of 15 chapters spread over 100 pages this report describe Natural and Organic Food Introduction, product scope, market overview, market opportunities, market risk, and market driving force. Later it provide top manufacturers sales, revenue, and price of Natural and Organic Food, in 2017 and 2018 followed by regional and country wise analysis of sales, revenue and market share. Added to above, the important forecasting information by regions, type and application, with sales and revenue from 2019 to 2024 is provided in this research report. At last information about Natural and Organic Food sales channel, distributors, traders, dealers, and research findings completes the global Natural and Organic Food market research report.

Market Segment by Regions, regional analysis covers:

North America (USA, Canada and Mexico)

Europe (Germany, France, UK, Russia and Italy)

Asia-Pacific (China, Japan, Korea, India and Southeast Asia)

South America (Brazil, Argentina, Columbia, etc.)

Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa)

Market Segment by Type, covers:

Natural food

Organic food

Market Segment by Applications, can be divided into

Mass merchandise

Natural health farms

Online

Others

Purchase this premium research report at: https://www.themarketreports.com/report/buy-now/1484181

Table of Contents

1 Market Overview

2 Manufacturers Profiles

3 Global Natural and Organic Food Market Competitions, by Manufacturer

4 Global Natural and Organic Food Market Analysis by Regions

5 North America Natural and Organic Food by Countries

6 Europe Natural and Organic Food by Countries

7 Asia-Pacific Natural and Organic Food by Countries

8 South America Natural and Organic Food by Countries

9 Middle East and Africa Natural and Organic Food by Countries

10 Global Natural and Organic Food Market Segment by Type

11 Global Natural and Organic Food Market Segment by Application

12 Natural and Organic Food Market Forecast (2019-2024)

13 Sales Channel, Distributors, Traders and Dealers

14 Research Findings and Conclusion

15 Appendix

Ask your report related queries at: https://www.themarketreports.com/report/ask-your-query/1484181

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Global Natural and Organic Food Market Forecast (2019-2024) Report: By Regions, Type and Application with Sales and Revenue Analysis - Editorials 360

Shauna Sadowski is head of sustainability for the Natural & Organic Operating Unit at General Mills.

Last month, PBS published an article that explored how more organic farming could worsen global warming.

The article discusses a recent study, which predicts that a shift to 100% organic food production in the U.K. could result in higher greenhouse gas emissions. The finding is driven by the assumption that a significant yield gap between organic and conventional agriculture exists, and lower crop yields in the UK would require increased production elsewhere, offsetting any decrease in greenhouse gas emissions conferred by organic farming practices.

Toward the end of the article, the writer cites a studyfrom the RodaleInstitute that suggests implementing a suite of regenerative agriculture practices, like cover cropping and diverse crop rotations, has the potential to effectively cut down greenhouse gas emissions.

Shauna Sadowski

While it is encouraging to see regenerative agriculture featured in the article, it is important to remember that many organic farmers are already employing regenerative practices. And while definitions of regenerative do vary, it is important to recognize and celebrate where all farmers have made inroads and where there is opportunity to do more.

At General Mills, we take a holistic, inclusive and outcomes-based approach to regenerative agriculture. We define it as farming that protects and intentionally enhances natural resources and farming communities. Key tenets of organic agriculture include moving away from synthetic pesticides and herbicides, maintaining and building soil health, and improving biodiversity aligning with the spirit of regenerative agriculture.

Regenerative agriculture can be practiced by organic and non-organic farmers alike, rendering the approach accessible to all types of farmers regardless of their starting point. General Mills frames its understanding of regenerative agriculture around five key principles championed by scientists and pioneering farmers like Gabe Brown: minimize soil disturbance, maximize diversity, keep the soil covered, keep a living root in the ground year-round and integrate livestock.

General Mills, as the PBS article acknowledges, works with farmers who employ regenerative agriculture practices to grow ingredients used across our product portfolio, from organic offerings like Annie's and CascadianFarm to iconic brands like Cheerios and Nature Valley.

Unfortunately, this article falls short on presenting a holistic lens into the food system and the nuanced role that organic can play in landscapes and communities. There are several omissions and misleading assertions we'd like to address:

The article fails to mention the study's finding that transitioning to organic would result in 20% lower emissions per ton of crop, compared with a conventional baseline.

Production is an important metric of success for the food system, but it is not the only metric worth considering.

A narrow focus on the organic-conventional yield gap sidesteps the fact that we waste one-third of the food we produce globally.

The predictions cited in the article are based on models, not actual outcomes.

At General Mills, we celebrate the important role that organic farmers play in helping us better understand the negative consequences of farming practices that disrupt ecosystems. As regenerative agriculture builds momentum, we can thank organic pioneers like Gene Kahn for elevating the importance of farming practices that have the potential to not only sustain, but to restore our land. At the same time, it's important for farmers to autonomously choose the practices that best align with their land stewardship philosophies and the region-specific needs of their land. All farmers organic, conventional, small, large, crop and livestock are part of the path toward a healthy food system.

This article is an important reminder to keep improving our measurement systems and supporting an outcomes-based approach so that all of agriculture,organic included, can move away from being a big part of the climate problem to instead be a big part of the climate solution.

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How regenerative agriculture and organic farming helps the earth - Food Dive