Posts Tagged ‘Nevada County Sustainable Food and Farm Conference

News from the Hub – Week of January 23, 2012

Friday, January 27th, 2012 by

Fresh Picks: Top 5 Stories Worth Reading

Latina entrepreneurs share wealth, knowledge
San Francisco Chronicle
Call it Latin influence. A growing group of successful Latina entrepreneurs are serving as role models for the next generation of food artisans and farmers with Latin roots. La Cocina is a nonprofit Mission District incubator program that supports low-income edible enterprises, many run by Latinas.

Not Your Grandmother’s Hospital Food
NPR (blog)
Hospital food, like airplane food, is the kind of institutional food we love to hate. But the days of jello cups and puddles of grayish gravy are numbered. A lot of people — from deep-pocketed foodies to fast-food lovers to locavores — aren’t standing for barely edible hospital food anymore.

Farm Ministers Denounce Food Waste as Almost 1 Billion Go Hungry
Farm ministers and policy makers gathered in Berlin denounced waste in rich countries, saying consumers must stop throwing away food as almost 1 billion people in developing countries go hungry. Consumers in rich countries dispose of 220 million metric tons of food waste every year, equal to the entire food output of sub-Saharan Africa.

Eastern Oregon biofuel refinery wins federal loan backing to make ethanol from poplar trees
In a few years, you could be filling up with fuel made from Oregon poplar trees, wheat straw and corn stalks. Financed in part with a $235 million loan guarantee from the U.S. Department of Agriculture announced today, ZeaChem plans a $390 million biofuel refinery in Boardman capable of producing up to 25 million gallons of ethanol per year.

Treat restaurant workers well, expect better business, study says
Los Angeles Times
It’s an equation that seems simple but still escapes many restaurateurs: Treat your employees well, and your business will be better for it. Offering restaurant workers good pay, benefits and career mobility usually translates into high short-term costs — a burden that causes many low-margin eateries to underpay and overwork their employees. (more…)