Food

Two indoor farms finding commercial success in Calgary are NuLeaf Farms, which produces greens and herbs, and Deepwater Farms. Deepwater’s system, which currently occupies a 10,000-square-foot building in Calgary, combines both hydroponics and aquaculture to grow not just produce, but fish. The solid waste from the water the fish swim in is turned into a kind of liquid compost, which, in turn, nourishes the plants.“How amazing is it to say that you’re serving a fish that is produced a kilometre away from your restaurant? It doesn’t get any more local than that,” said MacLean. [node:read-more:link]

A group of Toronto scientists will soon attempt to develop a less-expensive way to grow lab-made meat after securing a grant from an American non-profit aiming to boost advances in cultured protein. Cellular agriculture has been touted as the future of food thanks to its smaller environmental footprint and consideration for animal welfare, but until recently much of the research has been done south of the border.Cultured food uses cell cultures to grow animal products like beef, eggs or milk in a laboratory without the need for livestock. [node:read-more:link]

The International Dairy Federation (IDF) has released a new Bulletin that provides an overview of some key technological, microbiological and nutritional aspects of milk pasteurization and reaffirms that the process does not significantly impact the nutritional properties of milk. [node:read-more:link]

Farmers, ranchers, fisherman and the rest of agribusiness will try to satisfy dietary protein demands as the global population soars in number toward the nine billion the United Nations projects by 2040. With that steady increase comes rising incomes and, especially in developing countries, demand for more and more protein-laden foods. How to meet the demand? [node:read-more:link]

Lean fish has significant advantages over other aquatic or terrestrial species for cell-cultured protein production, according to the founders of Clean Research, a new open science initiative created to accelerate the research and development of cell-cultured fish. [node:read-more:link]

Is the "ugly produce'" trend already reaching the end of its shelf life in supermarkets?Walmart and Whole Foods in recent years tried selling some blemished fruits and vegetables at a discount, produce they said might otherwise be trashed because it's not quite the right size, shape or color. [node:read-more:link]

 Salmon aren’t supposed to be swimming here. The lettuce, spinach and other leafy greens also are out of place.A 3-acre greenhouse, nearly twice the length of a football field, glows purple from its more than 1,100 LED grow lights — a sight that turns the heads of passing motorists on Interstate 94 at night. The lights, with cloud-based software, help mimic California’s Salinas Valley.Next door, the North Atlantic Ocean is replicated in a one-acre fish house. [node:read-more:link]

Farmers, ranchers, fisherman and the rest of agribusiness will try to satisfy dietary protein demands as the global population soars in number toward the nine billion the United Nations projects by 2040. With that steady increase comes rising incomes and, especially in developing countries, demand for more and more protein-laden foods. How to meet the demand? [node:read-more:link]

The Tennessee Senate Commerce and Labor Committee has yet to schedule a hearing on the Briggs bill, but what lawmakers are hearing is that Senate Bill (SB) 15 pits community health against civil liberties.Briggs, is a Republican, a cardiac surgeon and a retired U.S. Army Colonel. He represents Knoxville in the Tennessee Senate, told Ohio television station WTOL Channel 11 that the controversy his bill has caused is like “kicking a hornet’s nest.” Raw milk dairy farmers are fighting for their loophole, saying civil liberties are at stake for both producers and consumers of raw milk. [node:read-more:link]

Food that is lost before it reaches the consumer, and food that is wasted by consumers, has been estimated to account for as much as 40% of the total food produced in the United States (Buzby, Wells, and Hyman, 2014; Hall et al., 2009). This represents losses of important resources—including water, chemical inputs, and labor—as well as unused nutrients for consumers. Stakeholders along the supply chain are increasingly interested in developing improved approaches to measuring food waste, understanding its determinants, and devising strategies to ultimately reduce it. [node:read-more:link]