Podcasts about Norbert

“faithful over a few things, I will place thee over many things. Enter thou into the joy of thy lord. 25:22. And he also that had received the two talents came and said: Lord, thou deliveredst two talents to me. Behold I have gained other two. 25:23. His lord said to him: Well done, good and faithful servant: because thou hast been faithful over a few things, I will place thee over many things. Enter thou into the joy of thy lord.” Excerpt From The Bible, Douay-Rheims, Complete Anonymous https://books.apple.com/us/book/the-bible-douay-rheims-complete/id955129088 This material may be protected by copyright.

Full Text of ReadingsTuesday of the Ninth Week in Ordinary Time Lectionary: 354The Saint of the day is Saint NorbertSaint Norbert's Story In the 12th century in the French region of Premontre, Saint Norbert founded a religious Order known as the Praemonstratensians or the Norbertines. His founding of the Order was a monumental tasks: combating rampant heresies—particularly regarding the Blessed Sacrament, revitalizing many of the faithful who had grown indifferent and dissolute, plus effecting peace and reconciliation among enemies. Norbert entertained no pretensions about his own ability to accomplish this multiple task. Even with the aid of a goodly number of men who joined his Order, he realized that nothing could be effectively done without God's power. Finding this help especially in devotion to the Blessed Sacrament, he and his Norbertines praised God for success in converting heretics, reconciling numerous enemies, and rebuilding faith in indifferent believers. Many of them lived in central houses during the week and served in parishes on weekends. Reluctantly, Norbert became archbishop of Magdeburg in central Germany, a territory half pagan and half Christian. In this position he zealously and courageously continued his work for the Church until his death on June 6, 1134. Reflection A different world cannot be built by indifferent people. The same is true in regard to the Church. The indifference of vast numbers of nominal faithful to ecclesiastical authority and essential doctrines of the faith weakens the Church's witness. Unswerving loyalty to the Church and fervent devotion to the Eucharist, as practiced by Norbert, will continue immeasurably toward maintaining the people of God in accord with the heart of Christ. Saint of the Day, Copyright Franciscan Media

Tuesday of the Ninth Week in Ordinary Time Optional Memorial of St. Norbert, 1080-1134; founder of the Praemonstratensians, better known as the Norbertines, in the French region of Premontre; Norbert and his community converted heretics, reconciled enemies, and rebuilt the faith in indifferent believers; Norbert reluctantly became archbishop of Magdeburg, Germany, and continued his work for the Church Office of Readings and Morning Prayer for 6/6/23 Gospel: Mark 12:13-17

Saints du jour 2023-06-06 Saint Norbert et Saint Cérase by Radio Maria France

June 6: Saint Norbert, Bishop c. 1080–1134 Optional Memorial; Liturgical Color: White Patron Saint of Bohemia and of expectant mothers Thrown down like Saint Paul, he stood up a changed man Today's saint was born into an elite Central European family with connections to imperial dynasties and the nobility of his time. He received an excellent sacred and secular education in keeping with his high status. And as a young man he received tonsure, the particular shaving of the hair on the scalp denoting one a cleric. He was then appointed a canon, a member of a bishop's inner circle who prayed the liturgical hours in common with other canons. As a young adult, Saint Norbert was well on his way to a career as an ecclesiastic typical of his era: well connected, intelligent, politically aware, committed to the Church, an adviser to princes and bishops, and materially comfortable. His life was almost indistinguishable from those of the laymen whose company he mostly kept. Norbert avoided priestly ordination and turned down a chance to become a bishop. In a one-Church world where civil power and church power were intertwined, canons lived comfortably and held a quasi-civil office which dispensed prayers, graces, and spiritual favors for which the populace paid handsomely. If not for a near-death experience when he was thirty-five years old, Saint Norbert would be known as just Norbert, and he would be resting, forgotten, under the stone floor of a German cathedral. But one day in 1115, Norbert was riding his horse when a lightning bolt struck nearby. He was thrown hard to the ground and was unconscious for a long time but survived. It was jarring, both physically and spiritually. Norbert was changed. He was penitent. He would abandon his life of frivolity. He would take his religious commitment seriously. This powerful experience of the fleetingness of life and its pleasures compelled Norbert to deviate from the wide, crowded road he was traveling, in order to walk, instead, a narrower, stonier, less-traveled path. And as Norbert walked, he shed his past step by step until over many years Saint Norbert emerged, miter on his head, bishop's crozier in one hand, and a monstrance in the other. One moment changed his life. It ceased to be just a moment, in fact, but was converted into a permanent event. God broke through, touched his deepest core, and created a new man. Soon after this near-death experience, Norbert was ordained a priest, went on a month-long retreat, founded a monastery with his own wealth, and began to preach about the transitory nature of the world. He had the fervor of a convert, the ardor of one for whom all things were new. Life was a permanent Spring day. He sold all that he had except what was necessary to say Mass, divested himself of all his properties, and gave everything to the poor. He wore a simple habit, went barefoot, and begged for food. He started to preach throughout France and Germany and became well known. At the instigation of the Pope, he founded a religious Order, which quickly expanded. He was so well respected in Germany that, despite being the founder of an Order, he was named bishop of a large see. Saint Norbert became involved in various ecclesiastical arguments of his day of both a political and theological nature. Saint Norbert's efforts to reform the clergy of his day were not always well received. He was spat upon and rejected. But he persevered. No one outdid him in devotion to the Holy Eucharist, which he preached about constantly. Centuries after his death his body was transferred to near Prague after the German city where he had been buried turned Lutheran. Saint Norbert is most often depicted as a bishop holding either a monstrance or a ciborium, both of which hold the Holy Eucharist. The Norbertine Order continues to thrive, nine hundred years after it was founded. Would that anyone would speak just our name nine hundred years after we die! The Church remembers her saints, preserves their memories, and ensures that the heroes of our faith are held up for emulation long after their earthly work is done. Saint Norbert, your conversion led to your life of total dedication to Christ and the Church. This change was nourished by reception of and devotion to the Holy Eucharist. May we be continually nourished with and converted by the same food from heaven.

"Extravaganza!" Sunday, June 4, 10:50 am Join us for this multigenerational celebration of the end of our year together. Bring a flower to be part of our celebration of the 100th anniversary of the Flower Communion introduced by Unitarian minister Norbert Čapek of Prague, Czechoslovaki and hear the story of Čapek and the ritual. Let's sing, hear the bells, enjoy the choir and tell stories. Service will be followed by our Annual Meeting! Please bring a flower from your garden to be part of this Sunday's Flower Communion ritual! Rev. Vanessa Rush Southern, Senior Minister; Rev. Laura Shennum, Minister of Congregational Life; Dennis Adams, Worship Associate; UUSF Bell Choir led by Organist Reiko Oda Lane; UUSF Choir led by Mark Sumner, Music Director; Wm. García Ganz, pianist Eric Shackelford, Camera; Jonathan Silk, Communications Director; Gregory Stevens, Live Chat Moderator; Athena Papadakos, Flowers; Matias Salazar, Sexton; Dan Barnard, Facilities Manager; Linda Messner, Head Usher

durée : 00:43:35 - Signes des temps - par : Marc Weitzmann - Chacun voit la décivilisation à l'œuvre selon la conception qu'il se fait de son contraire. "Décivilisation" le mot employé à tort et à travers, est donc un signe de l'angoisse des Temps. Mais comment Norbert Elias l'employait-il, et pourquoi son œuvre résonne-t-elle aujourd'hui ? - invités : Cédric Moreau de Bellaing sociologue; Nathalie Heinich Sociologue, directrice de recherche au CNRS (Centre national de la recherche scientifique)

"Extravaganza!" Sunday, June 4, 10:50 am Join us for this multigenerational celebration of the end of our year together. Bring a flower to be part of our celebration of the 100th anniversary of the Flower Communion introduced by Unitarian minister Norbert Čapek of Prague, Czechoslovaki and hear the story of Čapek and the ritual. Let's sing, hear the bells, enjoy the choir and tell stories. Service will be followed by our Annual Meeting! Please bring a flower from your garden to be part of this Sunday's Flower Communion ritual! Rev. Vanessa Rush Southern, Senior Minister; Rev. Laura Shennum, Minister of Congregational Life; Dennis Adams, Worship Associate; UUSF Bell Choir led by Organist Reiko Oda Lane; UUSF Choir led by Mark Sumner, Music Director; Wm. García Ganz, pianist Eric Shackelford, Camera; Jonathan Silk, Communications Director; Gregory Stevens, Live Chat Moderator; Athena Papadakos, Flowers; Matias Salazar, Sexton; Dan Barnard, Facilities Manager; Linda Messner, Head Usher

Mark and Norbert (@eddiecaine on Twitter) draft their favorite films from the filmographies of Tommy Lee Jones and Keith David. In this episode, they talk about They Live, The Thing, Clockers, The Fugitive, Black Moon Rising and more! Enjoy and thank you for listening.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3382899/advertisement

durée : 02:28:58 - Le 7/9.30 - par : Nicolas Demorand, Léa Salamé - Pierre Servent, spécialiste des questions de défense, Bruno Le Maire, ministre de l'Économie, des Finances et de la Souveraineté industrielle, et Norbert Alter, sociologue, auteur de Sans classe ni place, l'incroyable histoire d'un garçon venu de nulle part (PUF), sont les invités de la matinale.

To celebrate the 500th episode of Movies, Films and Flix, Mark recorded bonus episodes with Megan, Norbert, Zanandi, Nathan, Adam H, David and Chris! It's going to be a full week of episodes that focus on Keith David, MFF toylines, Elvis, Bloodshot, Doctor Sleep, Creed 2, 2018-2023 movies, and lots more. If you have any listener questions or thoughts please send them in! We really appreciate you listening and can't wait to record 500 more episodes.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3382899/advertisement

Combo!! Disfruten de esta entrevista que le realizamos a @norbertovelez Cantante, compositor, animador de Sesiones desde la loma. Anda de estreno con su nueva produccion Transicion y Creacion. Hablamos sobre su inicios en la musica, como ve el genero hoy dia y no te puedes perder lo que nos revelo sobre sus nuevos proyectos!!Suscribete a nuestro canal en YouTube Canal de YouTubeFollow en redes @nacionsalsaEscucha el podcast en Apple Podcasts | Spotify | Amazon Music | iHeart RadioMusica Nueva | Spotify Playlist Playlist NS Top 20

Klimakatastrophe, Kriege, Kolonialverbrechen. Für alle Übel kennt die Gegenwart einen Schuldigen: den alten weissen Mann. Der Medienwissenschaftler Norbert Bolz widerspricht entschieden und stimmt im Streitgespräch mit Wolfram Eilenberger ein Loblied auf traditionell «männliche» Tugenden an. Klassisch «männliche» Tugenden haben es derzeit nicht leicht. Vor allem nicht solche, die mit dem «alten Europa» und seinen «weissen» Eliten verbunden sind. Denn die globale Zukunft, sie soll vor allem weiblich sein – divers, empathisch, konsensorientiert. Für den Medienwissenschaftler Norbert Bolz ist das eine gefährliche gesellschaftliche Einbahnstrasse. Anstatt vor der Political Correctness und der woken Cancel Culture einzuknicken, plädiert er dafür, alles, wofür der «alte weisse Mann» in Wahrheit stehe, unbedingt zu bewahren und zu beschützen. Als konservativer Publizist sieht Bolz die westlichen Demokratien und ihre Universitäten gar in einen «kulturellen Bürgerkrieg» verwickelt, in dem eine von linker Seite aus propagierte Technologiefeindlichkeit und Traditionsvergessenheit die Grundlagen unserer demokratischen Systeme gefährden. Im Streitgespräch mit Wolfram Eilenberger legt Norbert Bolz seine Vision eines kommenden Konservatismus dar, mit dem sich seiner Meinung nach die offene Gesellschaft verteidigt – und die Klimakrise bewältigen liesse.

Episode page with video, transcript, and more Joining us for Episode #474 of the Lean Blog Interviews Podcast is Norbert Majerus. He has his own firm now but previously worked for Goodyear, joining the company in 1978 in his home country of Luxembourg. He moved to Akron in 1983 and worked disciplines in the Goodyear innovation centers in both locations, retiring in 2018. His first book (2016) Lean-Driven Innovation: Powering Product Development at The Goodyear Tire & Rubber Company was a Shingo Award recipient. His latest book is Winning Innovation: How Innovation Excellence Propels an Industry Icon Toward Sustained Prosperity. In today's episode, we discuss Lean and innovation — how they co-exist, how Lean Product Development drives innovation, and how to truly engage people by leading with humility and respecting people. Questions, Notes, and Highlights: What's your Lean origin story? Goodyear had tried Lean a few times in MFG – didn't work well — WHY? This was before Billy Taylor – they worked together 5 years Growing up on a farm — Toyota is said to be a company of farmers… how did Lean resonate with you? Lean is Lean? – doing this in unusual places, it's all the same Definitions? Innovation vs. improvement? Make sure we don't stifle creativity (we can all be creative, as Norm Bodek always said) Toyota and The Innovator's Dilemma Akio Toyoda stepping aside as CEO — a new push for EVs there? Can combine lean and innovation How best to connect “Respect for people” and “rapid problem solving and experimentation” for product development and innovation? Humility… Can you be innovative enough for long enough withOUT those lean culture concepts?  Your new book is in a Business novel format – why write it this way? The podcast is sponsored by Stiles Associates, now in its 30th year of business. They are the go-to Lean recruiting firm serving the manufacturing, private equity, and healthcare industries. Learn more. This podcast is part of the #LeanCommunicators network. 

Norbert Metz ist Diplom-Ingenieur für Landespflege und kennt die mittelfränkische Landschaft wie kaum ein anderer. Mit seiner Firma "Hesselberger" stellt er hochwertige Fruchtsäfte aus regionalem Streuobst her und plädiert für Nachhaltigkeit und Landschaftsschutz.

In 2016, the Chilean government implemented a comprehensive set of obesity prevention policies aimed at improving the food environment for children. Results from a multi-year study of that regulation, published in the International Journal of Behavioral Nutrition and Physical Activity, can now tell us if Chilean children are better off as a result of the policy. Guests on this podcast include: Dr. Gabriela "Gabi" Fretes. She is an Associate Research Fellow at the International Food Policy Research Institute. Dr. Camila Corvalan is the Director of the Center for Research in Food Environments and the Prevention of Chronic Diseases Associated with Nutrition at the University of Chile. And, Dr. Sean Cash is an economist, Associate Professor of Agriculture, Food, and the Environment, and the Bergstrom Foundation Professor in Global Nutrition at Tufts University. Interview Summary   Sean, let's set the stage for this conversation. When crafting food policy, what should policymakers consider with respect to children and adolescents, both as current and future consumers in the food system?   I would argue that children and adolescents should be a priority, if not the priority in how we consider dietary policy for a few reasons. In the United States and elsewhere, we often argue quite heatedly about the proper role of government, with the arguments for health-promoting policies seemingly running into conflict with concerns about paternalistic interventions and restrictions on personal choice. These are important and perhaps unavoidable discussions to have. But when it comes to kids, we've already long had standards for school meals, what packaged snacks can be sold in schools, etc. We don't treat children as legally independent in other ways. So while there's still a lot of room for disagreement, it may be less daunting to actually keep child nutrition in the forefront when we consider how food policies around diet need to evolve. Perhaps more importantly, I would note that food marketers have long seen children as an important three-in-one market. One, kids have influence over food choices within their households. Think of a kid shopping with a parent in a supermarket and pointing at things she'd like mom or dad to buy. We sometimes call this pester power. Two, kids have their own spending money, and much of what they choose to spend it on is food. Often the types of energy-dense, nutrition-poor snack foods that are exactly the foods subject to labeling under the Chilean law we're talking about today. And three, kids grow up to be adult consumers, and their preferences and knowledge are heavily influenced by the things to which they're exposed in childhood. For the same reasons that food marketers are interested in children, policymakers should be. Kids have influence in in their households now. They're buying food on their own now. What they do now will influence their future behaviors and future health.   Thank you, Sean. I have got to say, I went grocery shopping with my child yesterday and I appreciate your thoughts on how we should think about what policymakers should engage, not just in the U.S. but anywhere when we are thinking about helping kids make good choices that will have long-term implications. Thank you for that. I want to turn our attention to the research paper that we're discussing now, titled, "Changes in Children's and Adolescent's Dietary Intake "After the Implementation of Chile's Law "of Food Labeling, Advertising, and Sales in Schools." So, Gabi, my question to you is this. One of the key components of the Chilean law was regulating food offerings in schools. Can you explain the focus of that policy and how it is intended to work?   Yes. Before we speak about schools, we should speak about Chile's law in general. Chile's law of food labeling and advertising includes three main components. The first one being mandatory front-of-package warning labels on packaged foods and beverages. The second being restrictions on all forms of food marketing directed to children younger than 14 years. The third one is school regulations at the preschool, elementary, and high school levels. Briefly, food manufacturers must place front-of-pack warning labels on packaged foods and beverages that are high in added total sugars, saturated fats, sodium, and energy. This law was implemented in stages starting in June, 2016. The law mandates that food and beverages with at least one front-of-pack warning label cannot be sold, promoted, or marketed inside schools. That includes school kiosks, cafeterias, and events that happen inside schools. Additionally, food and beverages with front-of-pack warning labels cannot be offered as part of the school meals program or as free samples or gifts. Chile's set of regulations is unique because it includes a package of interventions covering several aspects of the school food environments, such as the availability of foods for sale inside schools, school meal program standards, and restrictions on food marketing directed to children.   Wow, Gabi, this is a very comprehensive law. So what did the team hope to test in the longitudinal study? Could you explain the main findings?   Yes. So with this study, our team aimed to assess if children and adolescents' intake of total sugars, saturated fats, and sodium consumed at school changed after the initial implementation of the regulation. The team was also interested in exploring how children navigated different food environments. We also evaluated changes in intake at home and different settings from home and school. So, what did we find? Intake of most nutrients of concern, those nutrients under the scope of Chile's law, including total sugars, saturated fats, and sodium significantly declined at school both for kids and adolescents. At home, we also found significant declines in kids' total sugar intake, but no changes for adolescents. What makes this more interesting even is that we found evidence of partial compensatory behavior at restaurants, corner stores, street food, among others. Which means that kids and adolescents were consuming less healthy foods outside their school and home.   Thank you, Gabi. I want to now turn to Camila. I'm really curious about this compensatory behavior. The study found this evidence of students compensating somewhat for the healthy foods at school by eating more sugars, saturated fats, and sodium at other locations outside of school. Why do you think this happened?   Norbert, I believe this is a very interesting finding, and there are probably three main reasons why we observed this result in the study. First of all, we know that children, as they age, start to consume much more food from places outside of home. This is something that has been shown previously. We know that when kids start to age, they start to get more sugar, more saturated fat, more energy from restaurants and fast food outlets. This is something that we would expect in a longitudinal study such as the one that we conducted. Secondly, the Chilean law did not include regulation around the schools - so in the neighborhoods that surround the school. This was originally part of the regulation. But, during the discussion and designing, we had to drop this component of the regulation. Basically what we approved is that there were restrictions in the schools, but outside there was no restriction in terms of marketing or the offer of unhealthy foods to children. Finally, it's likely that the regulation influenced some kids in a positive way. They really changed their behavior. But it's also possible that other kids did not really change their behavior. Once they had the opportunity of going outside of the school, they just kept buying unhealthy foods with high content of sugar, saturated fat, and sodium.   Thank you so much for that. It does reflect the complexity of the decision patterns that children have in terms of how they eat. I think this is true for all of us. If we are trying to improve in one area, there may be some changes in other areas. But I want to pick up on something you said about why you believe the result occurred the way it did. It had to do with dialogue that went on in Chile about the law. So, I want to ask now, how can we best center the needs and voices of communities in the development of similar regulations? It sounds like some of this happened in Chile. Could you share your thoughts about this?   Yes. So, during the process of developing the regulation in Chile, the Ministry of Health held some participatory discussion throughout the country with families, parents, school teachers, and different stakeholders to actually get their ideas and also assess their concerns about the different components of the regulation. We do believe it's very important to include the community's views when we define this kind of policies or programs because what we actually want to modify is people's behaviors. We really want to understand what is the best way of actually achieving that transformation. We really need to get their view for doing that. In Chile, we did not have a very strong civil society organization that could coordinate these views, and that is why the Ministry of Health had to actively engage the community through participatory dialogues that actually delay a little bit the implementation of the law. But, we believe that certainly strengthened their application.   It's really interesting to hear about this deliberative process and to see what ultimately came out of that. I want to turn my attention back to Gabi. In the big picture of policymaking, what can we actually learn from Chile's experience with the food labeling law?   Thank you, Norbert, and I think that we can learn a lot. But, I will highlight three things that we learned from this study. First, I want to say that Chile was the first country in the world that implemented front-of-pack warning labels on packaged foods and beverages high in sugar, sodium, saturated fats, and calories. So, the first thing that I want to highlight is that what's unique about Chile is that it wasn't only a labeling regulation but a comprehensive set of actions that included restrictions on marketing as well as school regulations. Food environments as a whole should be conducive to healthier and sustainable diets, and therefore isolated actions would be limited in scope. However, we need to acknowledge that the policy process in Chile was not without complications because there was significant pushback from the food and beverage industry. This is something that countries in the process of designing or implementing similar regulations should expect to happen. They should be prepared to respond with arguments based on evidence. The second highlight is that our results showed that the set of policy interventions may be promising to improve kids and adolescents' diets at school, but that actions in out-of-school settings should be strengthened to improve overall diets. So for example, I will cite some actions that could complement these regulations, such as the introduction of junk food taxes, the reinforcement of nutrition education in schools and the community, particularly relevant now as we move into the post-COVID-19 era, social marketing campaigns, actions in other settings such as menu labeling in restaurants, improving the availability and acceptability of healthier foods by street vendors, among other actions. And lastly, the third point that I want to highlight is that moving forward, countries should consider equity aspects to overcome structural barriers that limit people's ability to choose healthier foods and combine mutually-reinforcing strategies to stimulate a holistic food systems response where everyone has access to and can afford healthier foods.   Thank you for those comments, and I really do appreciate this idea of even though this was a comprehensive law, that there are some other spaces that the law could touch on or think about because of the results that we saw with this compensatory behavior. Thank you for sharing that. Sean, my last question is for you. I'm wondering if you could share your thoughts on whether Chile might serve as an example to inform the current front-of-package label discussions we're having right now in United States.   Oh, absolutely. Chilean law has already served as a model for consideration in many other countries in the region and around the globe, including in our top food trading partner, Mexico, which enacted a Chilean-style labeling law in 2020. Several multilateral health organizations have also expressed support for the Chilean approach to be used elsewhere. And it's hard to argue against the logic of policymakers in the United States paying close attention to what works well and what doesn't work in other countries in considering any policies around dietary guidance that we choose to pursue here. But for me, one particularly compelling part of the Chilean law that we should pay attention to in the U.S. is how the standards are consistent, and that the same foods that bear the front-of-pack warning labels are those that are restricted in schools and cannot be marketed to children. Looking for opportunities for similar types of harmonization across different areas of dietary guidance and policy within the U.S. moving forward would certainly help with consumer education, and I think would make sense in other ways. And one interesting thing to keep in mind when talking about the use of mandatory warning labels in a U.S. context is that there are some potentially binding limits on what the government can or can't compel food manufacturers to put on a food pack. Think of cigarette labels for a moment. We've long required that cigarette packages have the rather bland, plain text Surgeon General's warning that we're all familiar with seeing. But in the late 2000 aughts, the FDA proposed rolling out a series of graphic warning labels modeled, in part, on similar images used in other countries. And in that case, the effort was scrapped because of a widespread concern that requiring tobacco manufacturers to put a picture of a body in a morgue with a body tag on it, for example, is interpretive language that appeals to an emotional response, and that this would actually be a form of government-compelled speech that runs up against our First Amendment protections in a way that a scientifically-factual, text-only statement would not. While I personally don't know that the Chilean labels would be interpreted in the same way here, I'm quite certain that legal challenges would be raised to clarify this question in the U.S. context. So, it might be a little bit tougher to take some warning label approaches here in the United States than what we've seen enacted elsewhere.     Bios   Gabriela (Gabi) Fretes is an Associate Research Fellow in the Nutrition, Diets, and Health (NDH) Unit of the International Food Policy Research Institute. She received her PhD in Food and Nutrition Policies and Programs at the Friedman School of Nutrition Science and Policy, Tufts University, USA in 2022 and holds a Masters in Food and Nutrition with a concentration on Health Promotion and Prevention of Non-Communicable Diseases from the Institute of Nutrition and Food Technology, University of Chile. Her research interests are at the intersection of child obesity prevention, food policy and consumer behavior, and her doctoral thesis involved evaluation of a national food labeling and advertising policy designed to improve the healthfulness of the food environment and address the obesity epidemic in Chile, particularly among children. She has worked with a broad range of government, international organizations, academia, public and private sector stakeholders and decision-makers in Paraguay, Chile, and the United States of America.   Camila Corvalán is a surgeon, a Master in Public Health, and holds a PhD in Nutrition. She is the Director of the Center for Research in Food Environments and the Prevention of Chronic Diseases Associated with Nutrition (CIAPEC), at the Public Health Unit of the Institute of Nutrition and Food Technology (INTA) of the University of Chile. CIAPEC is dedicated to the population study of the early nutritional determinants of obesity and associated chronic diseases, particularly metabolic diseases and breast cancer. Their work focuses on carrying out longitudinal epidemiological studies (both observational and intervention) in stages considered critical for the appearance of these diseases, such as pregnancy, childhood, and adolescence, considering various determining factors in both the environment food (set of factors that define population feeding patterns) as individual. CIAPEC is a part of the international network INFORMAS for monitoring food environments, and also carries out policy evaluations such as the Chilean Labeling Law; CIAPEC works in coordination with several governmental bodies.   Sean Cash is an economist and associate professor of agriculture, food and environment at Tufts University. He conducts research both internationally and domestically on food, nutrition, agriculture and the environment. He is interested in the environmental impacts in food and beverage production, including projects on crop quality and climate change, consumer interest in production attributes of tea and coffee, and invasive species management. He also focuses on how food, nutrition, and environmental policies affect food consumption and choice, with specific interest in children's nutrition and consumer interest in environmental and nutritional attributes of food. He teaches courses in statistics, agricultural and environmental economics, and consumer behavior around food. He is currently Editor of the Canadian Journal of Agricultural Economics and on the editorial board of Agribusiness, and has served as the Chair of the Food Safety and Nutrition Section of the Agricultural and Applied Economics Association.  

Is the Federal Reserve a godlike Zeus able to control our money and the economy, preserve financial stability and keep a lid on inflation?  Or is it like the Wizard of Oz? A little man behind the curtain pulling levers to create smoke and noise to terrify and control people, but in the end only one market participant among many worldwide.  If you're a bond trader in New York, trying to predict minute day to day changes in interest rates, it's more like Zeus. For the rest of us, I believe, it's like Oz.  Trying to figure out the Fed is a complicated business and I'm delighted to be joined again on this episode by one of my favorite guests and good friend Norbert Michel, who's vice president and director of Cato Institute's Center for Monetary and Financial Alternatives. “The Fed does set an interest rate target,” says Norbert, “and they do administratively set a policy rate that they pay on reserves. But the idea that the Fed is sitting down in a basement and turning some dials and cranking up unemployment or cranking down inflation or cranking up GDP, it's just not true.” In this episode we delve into this, and a lot of other news in the headlines about our money. Like whether the United States dollar is likely to lose its status as the world's reserve currency. The United States enjoys an enormous gift which is also a curse: with the world's reserve currency, it can run massive federal budget and trade deficits as long as other countries want to hold dollars. That's not likely to change in the near future. “The US economy is still about a quarter of the global economy. And then almost another quarter of the global economy is China. Well, who on Earth wants to hold Chinese currency when it's controlled by the Chinese Communist Party? And so you're really left with no place else to go.” Norbert is also one of true experts in the very real threat to our liberty that the Biden Administration  (along with many other governments worldwide) is cooking up: a central bank digital currency. “Our paper dollars today are technically liabilities of the Federal Reserve; but with a CBDC, your checking account is with the Fed, giving it potential control of every transaction.”  “On Cato's website we have direct quotes from international government officials talking about how great it is going to be to control what everybody does with their money. So this is real. This is coming.” Given how complicated all this stuff is, Norbert and I try to keep the conversation from getting too dense. Listen in. These are important matters that do concern you and your money.

Mark and Norbert (@eddiecaine on Twitter) discuss the 2021 horror film Malignant. Directed by James Wan, and starring Annabelle Wallis, Maddie Hasson, George Young and a throwable chair, the movie is absolutrly beautiful and showcases what happens when James Wan is given $40 million to make whatever he wants. In this episode, they also talk about chair throws, horror tropes, and the excellent directing and producing run of James Wan. Enjoy!

Berlin-based artist and co-curator of the exhibition ‘Class Issues: Art Production in and out of Precarity,' Norbert Witzgall talks about: The term/phenomenon of “Hope Labor,” which drives the economy of fine art and is based on the presumption that your hard work will pay off when you ‘make it;' how Berlin has become prohibitively expensive for artists, which among other things has led to artists creating platforms such as the Ministry for Empathy to help artists in need; mental health in connection with artists' labor conditions; the challenge for migrants in getting German grants, largely because of accessibility and knowledge; the intersectionality of exclusion, which is essentially how access includes less frequently acknowledged statuses such as class background and housing in addition to race and gender; art's struggle to represent the society at large, using the example that there are no Germans of Turkish descent who are recognized in the art world; homeless artists, in particular a German collective, ‘Anonymous,' included in ‘Class Issues;' the poverty of some artists in old age; the transparency they used in ‘Class Issues,' including production costs for the artworks, the family background of the artist, and what an artist's pension is/will be; his at one time 11 simultaneous freelance jobs, which meant a big ‘class journey,' or class switching, between gigs; his decision to re-train as a fine arts school teacher, which he started but then left at 19, coming back this time because he has the life experience to bring with him; and the hope that we can decrease the amount of ‘hope labor' being put out by many, many artists.

durée : 01:29:13 - Le violoniste Norbert Brainin et le quatuor Amadeus - par : François-Xavier Szymczak - Ces quatre exilés viennois ont formé en Angleterre l'une des plus prestigieuses formations du XXème siècle. Retour sur la discographie des Amadeus.

Tracklist: LIGHT SIDE TRACK 01. Vassmo & That Girl - Letting Go (Deep Mix) [Deeper Harmonies] 02. SMR LVE - Heart Of Mine [Enhanced] 03. Ruben de Ronde & 88Birds - The Distance [Statement!] 04. Dan Stone & Sarah Mark - Paralyzed [FSOE Argento] 05. AWAKEND - Speechless [Enhanced] 06. Andrew Bayer and Asbjorn - Equal (Andrew Bayer and Alex Sonata and TheRio Remix) [Anjunabeats]          07. Armin van Buuren feat. ALBA - State Of Mind [Armada Music] 08. Emma Hewitt x Mark Sixma - Raindrop [Black Hole] 09. Eximinds & Alexander Komarov - Time To Waste [Interplay] 10. Armin van Buuren feat. Matluck - Letting Go [Armada]    11. Andy Moor, Somna & Ava Silver - Alchemy [AVA] 12. Giuseppe Ottaviani - To The Stars (Dreamstate Europe 2023 Anthem) [Dreamstate] 13. AVAO - Dance With Me [Reaching Altitude] 14. Corti Organ - Feel the NRG [Find Your Harmony] 15. Christina Novelli - Heavy (Daxson Remix) [Muse Music] A BREATH OF AETHER 16. Bobina - Invisible Touch (Ferry Corsten's Touch) [Maelstrom Records]  17. Hardwell & Olly James - Flatline [Revealed Recordings] DARK SIDE TRACK 18. Linka & Gregor Potter - Lost In Techno [Revealed Recordings] 19. ReOrder - L'amour Et Moi [Find Your Harmony] 20. XiJaro & Pitch with Adara - Invisible [Black Hole] 21. DIM3NSION - Funktionlust [FSOE]  FAVORITE OF THE MOEMENT 22. Tensteps ft SGNLS - Don't Want It To End [Find Your Harmony] 23. Cold Blue - The Morning After [Cold Blue Records] 24. JES - All Or Nothing (Ashley Wallbridge Remix) [Magik Muzik]  25. Driftmoon - Addicted to Love [Subculture] 26. NickXTG -  Believe in You [One Forty Music] 27. Davey Asprey - Anything For You [A State Of Trance] 28. Mark Sherry meets Smith & Brown - Tambores De Carnaval [Outburst[     29. Factor B & Arielle Maren - Connected (Lostly's Change of Season Remix) [Theatre of the Mind]         30. Norbert de Bot - Night Sky [Grotesque Music] 31. BarWall - Light in The Tunnel [2Rock Recordings] CLASSIC SELECTION 32. Menno de Jong & ReLocate - Nolthando (Intro Mix) [Intuition Recordings]

Norbert Petrovici studiază orașele și legătură lor cu oamenii care le locuiesc. Are peste un deceniu de experiență în planificare urbană, în proiecte private sau publice, cu instituții naționale sau internaționale. Este directorul Centrului de Cercetări Interdisciplinare pentru Știința Datelor din Cluj Napoca și predă la Universitatea Babes Boylai. În ultimii zece ani, harta orașelor noastre s-a schimbat fundamental. Credem, încă, că jumătate din populația României trăiește în zona rurală, dar ne înșelăm teribil. Opt din zece oameni trăiesc în orașe sau în jurul lor. 13 orașe mari adună în jurul lor o treime din populație. Dar ele tind să devină din ce în ce mai mici, sufocate sub propria greutate. În jurul lor, explodează zone complet noi, haotice, care concentrează prosperitate, inegalitate, investiții și o diversitate socială nebănuită. În timp ce populația orașelor a scăzut cu 5% în zece ani, aceste zone au crescut cu 32%. Motorul lor se află, de fiecare dată, în industria și investițiile unor mari multinaționale. Am vorbit cu Norbert despre această surprinzătoare geografie nouă a orașelor noastre, și ce înseamnă ea pentru viață, oameni și business. Discuția noastră pleacă de la o cercetare, numită ”O Tipologie a Orașelor în descreștere” care descrie cu mare acuratețe, în șapte mari clustere, ce se întâmplă cu orașele României. **** Acest podcast este susținut de Dedeman, o companie antreprenorială 100% românească ce crede în puterea de a schimba lumea prin ambiție, perseverență și implicare. Dedeman susține ideile noi, inovația, educația și spiritul antreprenorial și este partener strategic al The Vast&The Curious. Împreună, creăm oportunități pentru conversații cu sens și întrebări care ne fac mai buni, ca oameni și ca organizații.  **** Podcastul Vast&Curious este susținut de AROBS, cea mai mare companie de tehnologie listată la bursă. AROBS este o companie românească fondată acum 25 de ani la Cluj, cu birouri în opt țări și parteneri și clienți în Europa, America și Asia.  AROBS crede într-o cultură a implicării, a evoluției continue și a parteneriatului pe termen lung. Este una dintre puținele companii românești care oferă fiecărui angajat acțiuni gratuite în pachetul obișnuit de beneficii.  **** Note, un sumar al conversației, precum și cărțile și oamenii la care facem referire în podcast se găsesc pe andreearosca.ro Pentru a primi noi episoade, vă puteți abona la newsletter pe andreearosca.ro. Dacă ascultați acest podcast, vă rog lăsați un review în Apple Podcasts. Durează câteva secunde și ne ajută să îmbunătățim temele și calitatea și să intervievăm noi oameni interesanți. 

The average American family of four loses roughly $1,500 annually, not eating the foods they purchased. This uneaten food, at best, ends up in a compost heap or goes to household pets, or worst, this wasted food ends up in the trash, a total loss. Of course, no one wants to waste food, but there is often a disconnect between what people know they should do, as opposed to what they would do. This podcast is part of a series on food waste. My colleagues, Agricultural Economist, Brenna Ellison of Purdue University, and Penn State's Applied Economist, Linlin Fan, and I, asked people to tell us what food waste prevention measures they would support. And we asked which strategies they thought would work. The study was published recently in the "Journal of Cleaner Production." Interview Summary   Norbert - Brenna, I'll start with you. What are some common reasons that households waste food?   Brenna - Thanks for the question, Norbert. As we all know, because we've been working on this topic for quite some time together, there are lots of reasons why a household might waste food. Some of the big ones that we know contribute to household waste, are misunderstanding date labels. So Norbert, I know you've done some research separate on this, but if you're a consumer in the grocery store you might see "used by," "sell by," "best by," "best if used by." Lots of different terminology, none of it particularly well regulated. Only baby formula has regulations on how date labels are used. So there is definitely misunderstanding on how to apply those date labels and if they are signaling something as unsafe to eat. We also know that households struggle with planning and food inventory management. So often, I am even guilty of this. I'm a very optimistic planner when it comes to cooking for the week. But the reality is, when it's Wednesday and I'm tired and just want takeout, then you over optimistically planned your food. We also know that US households in particular, are sometimes guilty of over purchasing because they have a good host mentality. You always want more to less. You definitely don't want the issue of running out. And then similar to misunderstanding date labels, there's often concerns over food safety. And so, you know, when we think about people and their personal cost-benefit calculations, if there's a concern that something might make you sick, you might prefer to throw that out rather than incur the cost of missing work or childcare or things like that. So those are just some of the reasons. Certainly there are plenty more but I think that's probably a good starting point.   Norbert - Brenna, I really do appreciate this. I am the food safety person in my household. That is really my title. And there are just times when I have thrown things out because I just didn't know. I wasn't going to risk it. So I appreciate those comments and it seems like this is a challenge that all of us are facing. There are probably some ways that we can actually help manage this. So Linlin, I want to turn it to you now. In your view, how can we begin to reduce some of this food waste at the household level?   Linlin - There are some research showing there are ways to effectively reduce the food waste. For example, like Brenna just mentioned, we can streamline the date labeling terminology, and the industry have begun to take steps to address that. For example, the Consumers Brand Association, representing the major food manufacturers in the US, and Food Marketing Institute, representing food retailers, have begun to encourage their industry members to adopt "best if used by" for food quality, and "used by" for food safety. Another effective way to reduce food waste is larger-scale consumer education campaigns to inform consumers on issue of food waste, and also how to reduce their own food waste. Improve household planning behaviors around shopping, meal preparation, using a shopping list before you go, eat before you shop, these are all effective ways to help reduce food waste and better prepare for shopping. There are more opportunities offered for diversions, for example, composting. Those are several ways that could help with household food waste.   Norbert - Linlin, thank you so much for that. What I hear from you is this idea that there can be things at the macro level or at the governmental level, where we could change some things about how we regulate date labels. You said that industry is already doing some of this work, but there have been a couple of instances where Congress has introduced bills to actually regulate those labels for all products, not just for infant formula. There are things that we as individuals can do. So I'm really appreciative of you sharing the wide variety of ways that we can see a reduction in food waste, looking at the household, all the way up to actual federal law. Linlin, I want to continue on with you and ask you to share with our listeners more about our recent study on what food waste reduction efforts US consumers support? Could you tell us a little bit more about that?   Linlin - Sure. Our study assessed the public support for nine food waste solutions, including changes in food packaging, portion size, standardizing the data labeling system, selling imperfect produce in retail stores, making donations easier, using uneaten food to feed animals, implementing composting in communities, consumer education campaigns on food waste, and tax food waste. So we sent an online survey to a nationally representative sample of US respondents, and asked them about their support for, and perception of effectiveness, of each food waste solution I just mentioned. We found that making donations easier and the standardization of data labels, were the most supported food waste solutions.   Norbert - I must admit, I was really intrigued when we looked at the numbers. Very few people wanted to see taxes on food so I'm not surprised by that. It was interesting to see the things that they would be willing to accept as possible policy. Brenna, I'm intrigued because there was another part of this study. Will you tell us a little bit more about how support for a particular strategy relates to the belief that that strategy will work?   Brenna - So in general, we found pretty high levels of support for most food waste reduction options. To the tune that large majorities, with the exception of taxes, said that they might or definitely would support those policies. However, there is a bit of a gap when they say these same policies will be effective. If we look at just the most supporting and the people who believe the policies will be most effective, we're talking in the range of like, 15 percent-ish difference. People are generally more willing to support a policy than they believe it will be effective. There is a bit of a gap. This isn't too surprising if we look at practical examples we've already seen. Particularly as it relates to animal welfare, we see a lot of policies being passed where people want better animal welfare regulations, for, let's say, chickens related to living space. But then, when it comes to practice and we have to buy more expensive eggs, people are less willing to do that. That is something that we saw when California passed their Animal Welfare regulations. At least from an academic perspective, we call this the vote-buy gap or the claim-action gap. In general, we want to support things like reducing food waste because we all know it's undesirable. But in terms of our willingness to change behavior, that's a little bit harder to shift.   Norbert - Thank you for that. I think it's really important for us to appreciate this. I realize that we get really excited and we can be very passionate about certain causes. But when we actually have to do it, when we have to live that out, it's sometimes hard. I know that's true for all of us and so I'm grateful to hear that. I think it's something that, as policymakers begin thinking about these issues, need to take that into consideration. I'm hopeful for what we can do further. That's my question for both of you. As you watch the evolution of research on food waste, especially at the household level, take place, you know, what are some important questions that remain? What do we need to do more research on? Linlin, why don't you start?   Linlin - Yes, sure. There are a lot of questions to be answered. This is still a active area of research. So first, how can we better measure food waste at the household level on a large scale? There are several models, but still people are trying to figure out a better, more accurate, and easier way to track the food waste at the household level on a large scale. Second, I've mentioned several ways to reduce the food waste, but what's the most effective way to reduce food waste at the household level, and how does it vary with household circumstances and attributes? Those are all interesting questions for future research.   Norbert - Great. Brenna, what about you?   Brenna - Well, I definitely agree with the things that Linlin said, and I would just add the personal space that I'm increasingly interested in, is the intersection between food waste and nutrition. So we know that the US generally has a food waste problem, and we also have an obesity problem that are both linked to maybe having surplus or excess food. Yet when we think about them from a policy perspective, we don't generally talk about them together. I think we need to spend a little bit more time thinking about the nutritional consequences associated with food waste, and how do we get people to kind of behave in a way that's optimal to both nutrition outcomes as well as waste outcomes.   Norbert - I do believe that both of these topics are really ones that are important to us. I appreciate the challenge of trying to evaluate what actual food waste happens and trying to understand the interventions that are most effective, and particularly ones that don't cost as much but also leads to the greatest outcome. And then Brenna, the work that you're talking about, linking food waste and concerns around nutrition and wellbeing, are also really critical. So thank you both for all of those responses, and really, thank you for participating in this podcast.   Bios   Brenna Ellison is an Associate Professor and Undergraduate Program Coordinator in the Department of Agricultural Economics at Purdue University. Dr. Ellison's research focuses on how people make food choices, particularly how information and other environmental factors impact those choices.   Linlin Fan is an applied economist at Pennsylvania State University with interests in food policy and nutrition. The overall objective of her research is to understand how various food policies affect people's food choice, health and welfare. The findings of her research provide important insights into current policy debate on food prices, food security and food waste.  

Verrocchio mester alkotása, a Bartolomeo Colleoni lovas szobor, ami természetesen nem Firenzében, hanem Velencében van.Hofmann főzete (Hofmann's Potion), egy dokumentumfilm az LSD atyjáról.A podcast, amiben Barkóczi Janka szerepel. Egyszer majd elhívjuk adásba.Filmio. De mikor lesz Apple TV app?!Bosch figurák.Az Égi rovar c. film.Barcs Miki interjú a Wanted podcastban.A Köbli Norbert interjú.Borítókép: Barcs MiklósAdászene: Flash. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Support the showHa szeretnéd támogatni a gombapresszót, akkor a Patreon oldalunkon megteheted.A gombapresszó Twitter csatornája.Az élő adások helyszine, az MR4 csatorna.MR4 keresőA gombapresszó Buzzsprout oldala.A korábbi adászenéket tartalmazó Spotify lista.Email.

Masterclass, What You Do Matters, Knowing God's Love, 3 Words, Breaking Animal News, Worship Together, Palindromes, BONUS CONTENT: Worship Together Follow-Up; Quotes: “We do what we can...God will do what we can't.” “It's a wonderful thing to get to partner with God in life.” “You have to be aware that we have a limited number of days.” “It gets way better.” “Gratitude is everything.”

Die Themen: Bodo Ramelows Hund ist tot; Jeder vierte Mann wechselt seine Unterhose nicht täglich; Zum Tod von Paris Bar-Chef Michel Würthle; Streit in der Ampel-Koalition; Tuchel als neuer Trainer beim FC Bayern; Der Maler Norbert Thadeusz; Herbert Grönemeyer vs. ChatGPT und der Weißwein von Boris Becker Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/ApokalypseundFilterkaffee

Oliver Stone argues that nuclear energy is the answer to climate change in new documentary, ICE-ing is a term you need to be aware of if you drive a gas-powered car, Norbert is a skateboarding pig that also enjoys pop punk music

Question of the day. The best cold leftovers. Dottie's dog park adventures. Norbert the pig. How old do you feel?

Today we're looking at food waste and loss on an international scale. Did you know that over 1/3 of the world's food is lost or wasted? In low- and middle-income countries, over 40% of food loss occurs before a crop even makes it to the market. This food loss undermines efforts to end hunger and malnutrition. Wasted food contributes 8 to 10% of global greenhouse gas emissions. Addressing this challenge is critical to global food security, nutrition, and climate change mitigation. Interview Summary   Norbert: Ahmed, let's begin with a question for you. Can you tell our listeners why USAID has decided to prioritize addressing food loss and waste?   Ahmed: Thank you, Norbert. Food loss and waste is increasingly a part of our global agenda, whether we are talking about food security and nutrition, economic growth, or climate change. As you mentioned, 30 to 40% of food produced is either lost or wasted throughout the farm to consumer supply chain. Many of USAID partner countries lose up to 35% of their food annually at multiple points. In the field due to spoilage and damage, while being transported or stored, and when it goes unused by consumers. Nutrient-dense foods, such as fruits, vegetables, dairy, and meat are highly perishable and often lost due to bruising or spoilage, thus decreasing nutrient-rich foods in the market. These losses equate to one out of every four calories intended for human consumption, enough to feed 2 billion people. According to the World Resource Institute, just a 25% reduction in food loss and waste across the world would decrease the food calorie gap by 12%.   On the climate mitigation side, emission from food loss and waste create nearly 8 to 10% of all greenhouse gas emission. If food loss and waste was a country, it would be the third largest emitter. The global food crisis requires us to think about accelerated pace of change, and in many ways food loss and waste is a low-hanging fruit. The investment in time and energy to grow it are already made. Now we are maximizing its benefit. There really is a huge opportunity. Food loss and waste is a triple win. It will improve nutrition and food security. It will improve income for small order farmers, but also for others all along the supply chain, so it can be a force multiplier for job creation. It is a great entry point for our agenda for improving opportunity for women and youth, so it has an equity component, and it is important for addressing climate crisis.   Brenna: Nika, turning to you. I understand that part of your role at USAID is to produce a podcast called "Kitchen Sink Food Loss and Waste." What was the rationale and objective of creating the podcast, and what are your plans for the future?   Nika: The monthly USAID "Kitchen Sink Food Loss and Waste" podcast was an idea born from the USAID community of practice to increase awareness and promote knowledge sharing among USAID staff, implementing partners, and development professionals. The podcast began with a 101 episode, explaining what food loss and waste is, why we should care, and how we can reduce it. We have episodes featuring experts speaking on technical topics ranging from the role of the private sector and youth in reducing food loss and waste, to solutions that include post-harvest handling innovations and cold chain. In a special December 2022 episode with USAID's Dina Esposito, Bureau for Resilience and Food Security, together with Senior Climate Advisor Ann Vaughan, the episode explores USAID's prioritization of food loss and waste, and the triple win opportunities inherent in food loss and waste programming, that engages women and youth while emphasizing nutrition.   We are now available wherever you listen to podcasts. Each episode has an audio-only format, as well as a video recording that can be found on YouTube. We hope to reach a wider audience, including organizations, private sector members, and individuals interested in reducing their own food loss and waste. We have some exciting upcoming episodes with different formats, including a food loss and waste storytelling episode with a dramatic reenactment similar to "This American Life," and case studies for missions.   Ultimately, it is our goal to increase the frequency of episodes to two per month, and to continue to feature high-level speakers and technical experts, including our inter-agency colleagues. The podcast has proven to be a great way to connect internally and externally, and has sparked excitement and interesting conversations. I love receiving emails from individuals I haven't previously interacted with because of their interest in the podcast. And we're always open to suggestions for topics and speakers, so I encourage anyone listening to reach out. The podcast is a new medium for us, and one that has not only been successful in raising awareness, but has also been quite fun to work on.   Brenna: Norbert and I have been doing this for a little bit, and it is really fun to talk to other people about food loss and waste, and thanks so much for sharing what you all are doing. It seems really fun to listen to a dramatic reading about food waste, so I'll have to watch for that in the future. Ahmed, turning to you now. Could you talk about what USAID is doing internationally to address food loss and waste and incorporate climate and methane mitigation?   Ahmed: Thank you for this question and I'm glad you asked it. At the UN Food System Summit last year USAID announced its commitment to address food loss and waste, including investing $60 million over five years in new research contributing to critical evidence-driven solutions to reduce food loss and waste. This includes support for Feed the Future, the US Government Global Hunger and Food Security Initiative led by USAID. The Feed the Future Innovation Lab for Post-Harvest Loss Reduction is working in with collaboration in Ghana to locally produce technologies that will thoroughly dry and safely store grains for future use. Technologies like this are critical as more than 750,000 metric tons of maize are lost each year to rot and disease across the country contribute to over half million metric tons of greenhouse gases. The Women Poultry Association has adopted these technologies to help them overcome those harvest challenges. With the proper drying and the storage of maize enabled by these technologies, farmers and association member, Josephine Evans, has been able to increase her flock of birds from 1000 to 50,000 over five years. Successes like these have helped farmers endure a historic climate change related maize shortage and continue providing animal source food to maintain food and nutrition security.   Additionally, the Feed the Future Innovation Lab for Food Processing and Post-Harvest Handling has been doing some exciting work with youth in Kenya, linking youth groups with agro-dealers to incentivize youth to sell food loss and waste reducing imports such as hermetic bags and moisture meters to smallholder farmers who were underserved by existing input supply chains. The Innovation Lab and their Kenya partners worked with over 300 youth and did a randomized control study to look at what was most successful. Youth were given a small amount of imports, for example, bags to sell to farmers. Youth with existing assets like motorcycles or small businesses made net profit of $75 a month, while youth with less assets only made $10 more a month and were less successful in sale. Figuring out how to make sure we can help uplift youth at all income levels will be important. These examples highlight how food loss and waste initiatives can be beneficial for growing the income of women and youth along with improving nutrition.   Additionally, we also invested supplemental funds provided by the US Congress in response to the global food security crisis. Part of these supplemental funds were used to fund food loss and waste partnership facility. It's currently open for application by small and medium enterprises in Bangladesh, Kenya, Nepal, Nigeria, Niger and Tanzania. These countries have been hard hit by Russian invasion of Ukraine and have high-level food loss and waste. So this targeted and timely investment can make real difference. Through the market system partnership, food loss and waste partnership facility, businesses can apply for matching grants that will increase the uptake and scaling of technologies and management practices that reduce food loss and waste with any emphasis in nutrition.   As USAID continues to invest in food loss and waste effort, we'll continue to link our work to other sectors. Food loss and waste is not just a climate adaptation initiative but also an important knock in effect for a climate mitigation, especially as reducing food loss and waste reduces methane emission. I think this is one of the most exciting co-benefit that also gets the broader community and world excited about reducing food loss and waste. Methane is emitted when food brought in the field and transport at market which happens there is not proper storage and of course when food is wasted and thrown out by consumers or wholesalers. According to the IPCC, methane accounts for 30 to 50% global warming. The United Nation Environmental Unit estimates that food loss and waste is associated with methane emission near 50 metric ton per year. Additional measures like a shift to renewable energy and reduction of food loss and waste can reduce methane emission by 15% by 2030. So if we can cut methane emission, as called for by the Global Methane Pledge, by at least 30% from 2020 levels by 2030 which could eliminate over 0.2 degrees warming by 2050 and really buy us more time to deal with other gases that are contributing to climate crisis and making the world a more dangerous place.   Brenna: Thanks so much for sharing those opportunities with us, Ahmed and all the progress that's already being made in this space.   Norbert: Nika, let's turn back to you. What is USAID doing to keep food loss and waste as a development agenda priority?   Nika: Thanks, Norbert. Happy to share how USAID is ensuring that food loss and waste remains a priority. We recently launched a food loss and waste community of practice, which brings together our Feed the Future Innovation Lab research partners, private sector businesses, the World Bank and Foundations, along with USAID staff in DC and in our missions to exchange ideas, identify priority focus areas and advance new partnerships. We also have six food loss and waste, "upstander missions." So named because they will no longer be bystanders to food loss and waste, but are ready to take action to advance this agenda within their food security portfolios.   At last year's COP27 climate conference there was not only an agriculture theme day, there were also six pavilions on food and an important emphasis on food systems featuring several food loss and waste panels. COP28 will include even more focus on food systems, which will create exciting momentum for food loss and waste. We would love to see food loss and waste as a standalone session or initiative at COP 28.   The US government has joined The Food is Never Waste Coalition, working with Champions 12.3 to halve food waste by 2030 and to reduce food losses by at least 25% with a goal of creating more sustainable and resilient food systems. USAID engages with our inter-agency colleagues including USDA, EPA, and FDA to promote strategic engagement on food loss and waste issues. We have several exciting international food loss and waste workshops in the planning phase for this year.   Of course, we are trying to amplify our messages and promote knowledge management, including through the USAID Kitchen Sink Podcast and by hosting food loss and waste theme months on the Agrilinks website to share learnings and success stories. Country specific data can really help move the needle forward. We're excited to be working with IFPRI, who has done a deep dive on the economic impacts of reducing food loss and waste. While there are some caveats to the research, cutting food loss and waste in half in Nigeria, for example, could increase GDP by one to 2%, while decreasing poverty and hunger by 4.4%. That's huge and that will get the attention of finance ministers and other policymakers who are essential to making changes.   Norbert: Wow! Thank you for that response and I'm so impressed by the systemic view that you all are taking both in terms of looking across the food supply chain and how your agency works with other agencies across the federal government and also other international organizations. That's really wonderful work. I would like to learn a little more about the link between food loss and waste and the food safety agenda.   Nika: I'm glad you brought up the food systems approach because that is definitely an emphasis at the agency and food safety is of course, part of that. I joined the agency as an AAAS Science & Technology Policy Fellow in the food safety division. So, the linkages between food loss and waste and food safety are near and dear to me and as we say in the food safety division safe food is saved food. In a world where as many as 830 million go to bed hungry every night and 420,000 die from unsafe food every year, we cannot afford to lose food due to poor post-harvest management and contamination. Moreover, nutrient dense foods, such as fruits, vegetables, dairy and meat are often highly perishable and lost due to bruising or spoilage, thus decreasing the availability of nutrient-rich foods on the market. Just a 25% reduction in food loss and waste across the world would decrease the food calorie gap by 12%. Improving cold chain logistics, storage facilities and food processing technologies can improve food safety and reduce food loss, improving agricultural led economic growth. Technologies to reduce food waste can also help improve food safety and shelf life. For example, practices or technologies that improve post-harvest handling and processing, transportation and cold chain can improve food safety and reduce food loss and waste due to spoilage. Food that is lost or unsafe cannot be sold. Leading to losses in revenue and impacts on food security and nutrition due to decreases in the amount of food available. Improving food safety systems improves food loss and waste efforts directly and indirectly while increasing access to nutritious food.   Bios   Nika Larian is a Food Loss and Waste Advisor in the Center for Nutrition within the US Agency for International Development (USAID) Bureau of Resilience and Food Security. Dr. Larian is passionate about the intersection of nutrition, food safety, and climate sustainability. Nika is the producer of the USAID Kitchen Sink Food Loss and Waste Podcast and Co-Chair of the Global Nutrition Coordination Plan (GNCP) Food Safety Technical Working Group. Previously, she was an American Association for the Advancement of Science (AAAS) Science and Technology Policy Fellow at USAID, working as a Food Systems Advisor. Nika received her Ph.D. in Nutritional Sciences at the University of Kentucky in 2019. Her doctoral research explored the effects of environment pollutants on human health, namely diabetes and obesity. Working at USAID, she has provided technical assistance and policy guidance on US Government nutrition strategies and engaged with colleagues across the interagency. Ahmed Kablan is a Senior Science Advisor, Center for Nutrition/Food Safety Division/Bureau for Resilience and Food Security/USAID. Dr. Kablan manages several research programs in the area of Nutritious and Safe Foods that includes the Food Safety Innovation Lab, Post-harvest Loss Reduction Innovation lab. Dr. Kablan leads the Nutrition Center's efforts on Food loss and waste, food safety and nutrition research; member of the Interagency Risk Assessment Committee (IRAC), member of the Interagency Committee on Human Nutrition Research (ICHNR), member of the external advisory boards for the Partnership for Aflatoxin in Africa (PACA), the Food Systems for Nutrition Innovation lab, The Golden Rice & the Food Safety Innovation Lab. Dr. Kablan is a co-lead of the USAID Food Loss and Waste (FLW) community of practices, representing USAID on the UNFSS Food is never a waste Coalition and member of the interagency food loss and waste working group. Dr. Kablan leads the center for nutrition efforts on climate change and food systems and is a member of the USAID climate change technical working group and the USG Climate Change, Food Systems, Nutrition Security, and the Interagency Climate Change and Human Health Group (CCHHG) under the U.S. Global Change Research Program. Dr. Kablan has wide technical expertise in nutrition, food Safety, nutrition-related non-communicable diseases, double burden of malnutrition, metabolic syndrome, food safety & public health.  

On this ancient episode of Sorry We Tried, we're turning the clock back about three years to present an old episode back from before we were ever "Sorry, We Tried"... this time, it's an AI-generated murder mystery starring a Private Investigator named Norbert (who just so happens to be a caterpillar) and a drunk, out-of-control Scooby Doo. Will the hostages be saved? Will the mushroom sub be delivered on time? Who is the cannibal ringleader who killed... a car? Yup, this one gets weird, but trust me, it's worth it. Also in this episode, Harrison tries to drag the AI along. Spencer botches a hostage rescue. Robby finds the perfect distraction tactic. And the guys find out that corruption in Atlantis goes deeper than you could ever imagine...Website: sorrywetried.comMerch: bit.ly/swtmerchInstagram: @swtpodcastTwitter: @sorrywetriedEmail: thepodcastmen@gmail.comUse offer code "swtpodcast" for 20% off your order at bodbygod.netSupport the show

Si eres amante de la salsa este podcast es para ti. Hablamos con el ex integrante de NG2 y el creador de Sesiones desde la Loma el gran Norberto Vélez. Norbert nos hablo sobre el proceso de creación del programa sesiones desde la Loma, su programa con Tito Rojas y cuanto le afectó su partida, su momento mas bajo luego de salir del duo NG2 y como logró sobrellevarlo y nos da detalles sobre una nueva producción musical

Dr. Norbert Gleicher breaks down why he believes PGT- A is overused, over-funded, and over-aggrandized on the latest episode of Inside Reproductive Health with Griffin Jones. Is the genetics testing industry the new “big pharma”? Could PGT-A be harming pregnancy chances instead of improving them? And if so, why isn't anyone talking about it? Tune in to see where you land on this week's topic. Listen to hear: Grif and Dr. Gleicher talk about IVF “add-ons”. Discussion on the huge differences in practice patterns. The failures at the early attempts of rolling up IVF centers in the 1990s. Talking points on the efficacy, or lack thereof, of PGT. Gleicher's stance on scientific literature's inability to support the use of PGT to the level it is being used. Gleicher explain why he believes Big Pharma has been replaced by the genetic testing companies, who also happen to be the biggest benefactors of PGT.

Norbi to nie produkt, to po prostu Norbert. Wygrywa tym, że jest prawdziwy. Siebie nazywa artystą estradowym, a swoją muzykę popem mówionym. Jak wspomina czasy, kiedy był na plakatach w Bravo? Czy wstydzi się grania na weselach i otwarciach sklepów? Kto nie zna Norbiego? Porozmawialiśmy również o ciemnej stronie jego kariery w show-biznesie, czyli uzależnieniu od hazardu i nerwicy, z którą się zmagał. Czy ma wyrzuty sumienia, pracując w TVP? Z kim zamieniłby się na wokal? Dlaczego nie chodzi na wybory? Poznajcie Norbiego. Zapraszają Kuba Wojewódzki i Piotr Kędzierski. Sprawdźcie też IG: @wojewodzkikedzierski. Partnerami komercyjnymi podcastu są marki mBank, Play i Haier. 

Ein neu erschienenes Buch mit dem Titel «Krieg in Europa» zeichnet den Zerfall Jugoslawiens nach. Gleichzeitig analysiert es die Beteiligung der damaligen EG, der UNO und der Nato. Autor Norbert Mappes-Niediek sieht in der damaligen Reaktion einen Zusammenhang zum heutigen Krieg in der Ukraine. Das neulich erschienene Buch «Krieg in Europa» thematisiert das blutige Auseinanderbrechen Jugoslawiens. Die Schilderung beginnt mit den ersten Panzern in Slowenien und dem Schock darüber, dass im vermeintlich friedlichen Europa plötzlich wieder Krieg ausbricht. Norbert Mappes-Niediek, der Autor des Buches, zeichnet die Bruchstellen des gescheiterten Vielvölkerstaats nach, nimmt das unfassbare Massaker im bosnischen Srebrenica in den Blick, fragt nach Interessen und Strategien der Kriegsparteien, aber auch nach der Verantwortung der ausländischen Mächte. Dabei kommt der Autor zum Schluss, dass die USA gegen Ende des Krieges völkerrechtswidrig in den Krieg eingegriffen haben und andere NATO-Mitglieder mitmachten. Eine der Konsequenzen daraus, so Mappes-Niediek: die USA schufen damit einen Präzedenzfall – auch für potenzielle Gegenspieler, wie aktuell den russischen Präsidenten Putin. Der Autor und Journalist Norbert Mappes-Niediek berichtet seit 1991 aus oder über Südosteuropa, war in den 90er-Jahren Berater des UN-Sonderbeauftragten für das ehemalige Jugoslawien und in den 2000er-Jahren Sprecher des deutschen Bundestags. Er schrieb u.a. für «Die Zeit», für die «Financial Times Deutschland» und arbeitet heute vor allem für öffentlich-rechtliche Medien, wie den Deutschlandfunk.

Morning Glory - 23.02.2023 - invitați Iuonaș Norbert, Denisa Dan (Jazz In The Park) și Laura Jiga-Iliescu

Video Version https://vimeo.com/stateofreadiness/norbert-majerus About the Podcast Hello and welcome to another edition of State of Readiness with your host, Joseph Paris.  My guest today is Norbert Majerus; Author of “Lean-Driven Innovation” and “Winning Innovation” and a Lean Champion (Ret) from the Goodyear Tire & Rubber Company. He confesses that he went into engineering because he didn't like to working with people and felt that a career in engineering would find him in the corner of a room with a computer and being left alone to do his work.  It did not quite work out that way. Norbert spent most of his career at Goodyear's Innovation Centers.  Having first been introduced to Six Sigma, his natural gravitation was more towards Lean and the “people” side and skills associated with creating a problem-solving and leadership culture. We then talk about culture change; a topic which appears to be on many people's minds.  But people rarely speak of what they would like to change from what, to what.  They share the phrase “culture change” and just leave it hang there in the air like a cartoon bubble and leave it to others to figure out what was meant; a grand assumption on everyone's part. But Norbert does take the time to explain his ideas with respect to culture change; including the from what, to what.  Fun fact; “Luxembourgish” is a language… About Norbert Majerus Norbert Majerus Norbert was born in Luxembourg and has a Master's Degree in chemistry from the University of Saarlandes, Saarbrucken Germany in 1978.  After graduation and for the next almost 40 years, Norbert works for the Goodyear Tire and Rubber Company, starting as a rubber chemist.  Over the course of his career with Goodyear, he held several roles in the Goodyear Innovation Centers in Luxembourg and in Akron, Ohio and holds over 60 patents and trade secrets in the United States alone.  The role he held the longest and for the final 15 years with the company was that of Lean Champion and is a Master Black Belt. Norbert has taught workshops and given keynotes at many conferences around the world.  Since retiring from Goodyear in 2017, Norbert continues to share with others the wisdom he has gained through his consultancy, his speaking opportunities, and his writings, which include two books; “Lean-Driven Innovation” and “Winning Innovation”. Norbert is also a Shingo Academy Fellow, an Association for Manufacturing Excellence (AME) Assessor, and serves on the board of the Lean Product and Process Development Exchange (LPPDE). LinkedIn Profile: https://www.linkedin.com/in/norbert-majerus-5a746235/ Company: Norbert Majerus Consulting LLC Title: Owner/Member Website: https://www.leandriveninnovation.com/ Headquarters:  Akron, Ohio Year Founded: 2018 Company Type: Privately held Company Size: Independent Consultancy Industry Experience: Retired in 2017 with almost 40 years at The Goodyear Tire & Rubber Co, holding the role of Lean Champion Innovation for the last almost 15 years. Practice Areas: Assist companies with; Lean Product Development and Innovation, Change Management, Lean Project Management, Managing People in a Lean Environment

Dans cette saison de Home(icides), Caroline Nogueras vous raconte l'affaire Jacqueline Sauvage qui a bousculé l'opinion publique, la justice et les politiques. Il y a 10 ans, cette femme sans histoire de 63 ans se saisit d'une carabine, la charge et tire trois fois sur son mari Norbert Marot. Qu'est-ce qui a bien pu déclencher sa folie meurtrière ? Une vie de souffrances, de coups, d'insultes et d'enfer conjugal… Découvrez, en 4 épisodes, ce fait divers complexe, devenu aujourd'hui le symbole des violences conjugales. Un huis clos infernal Ne rien dire, ne pas se plaindre, ne rien laisser paraître, jamais. C'était comme ça chez les Marot. Il fallait subir en silence les coups de colère de Norbert. Le père Marot boit. Dès qu'il est ivre, il menace, insulte et frappe tous ceux qu'ils croisent. A la maison et dans le village, il terrorise tout le monde. A la Selle-sur-le-Bied, on se doute que Norbert n'est pas tendre avec sa famille. Mais peu de gens sont témoins direct des coups qu'il inflige à sa femme et son fils... Découvrez la saison précédente en intégralité : L'affaire Cons-Boutboul : mensonges et trahison d'une belle-mère Un podcast Bababam Originals Ecrit par Capucine Lebot et raconté par Caroline Nogueras Réalisé par Julien Roussel En partenariat avec upday.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Mark and Norbert discuss the 2021 action film Nobody. Directed by Ilya Naishuller, and starring Bob Odenkirk, RZA, Christopher Lloyd, Connie Nielsen, and a Hello Kitty bracelet, the movie focuses on what happens when a murderer decides to start murdering again. In this episode, they also talk about bus fights, musical cues, and Mark's first boxing match inside a Florida bar. Enjoy!

In the United States, over one third of all available food goes uneaten through loss or waste. That is a hard number to ignore when more than 10% of the US population is food insecure. What's more, uneaten food is the single largest category of material sent to landfills. So what is the USDA doing to address food loss and waste? Our guest today is Dr. Jean Buzby, the Food Loss and Waste Liaison in the US Department of Agriculture's Office of the Chief Economist. Interview Summary Norbert: Welcome, Jean. It is great to have you. So what do you do in your position as the USDA Food Loss and Waste Liaison? As the USDA Food Loss and Waste Liaison, I'm using my platform to raise awareness of food loss and waste, its associated challenges that you mentioned, Norbert, as well as the opportunities for businesses and consumers to save or make money by reducing it. I've worked with multiple partners in the corporate, nonprofit, academic, and government arenas to prevent or reduce food loss and waste. I work with colleagues from the different USDA agencies to increase food loss and waste activities within those agencies as well as with other federal partners in particular. We host, throughout the year, webinars highlighting food loss and waste reduction success stories. In recent years, we have hosted interesting USDA Food Loss and Waste Innovation Fair. Norbert - That's wonderful. As I remember, you were one of the earlier folks out there really using USDA data to begin thinking about what food loss and waste looks like. We really thank you for the work that you've done to begin this work. Brenna - Jean, that actually leads us into one of my questions. The USDA is a big agency with really broad responsibilities. Can you tell us a little bit more about the scope of USDA's work on food loss and waste? Absolutely. The scope is quite broad. We do quite a lot of research, both in-house and extramural funding, for new food innovations and technologies that reduce food loss and waste. For example, our agricultural research service has over 2000 scientists and 90 research centers across the country. Some of those scientists work to develop new and heartier cultivars, such as the keepsake strawberry, which is flavorful and has a longer shelf life. They also have developed automated infield apple sorting systems that separate low quality from high quality apples at harvest with less bruising damage. And other innovations, such as in packaging. The USDA has the National Institute of Food and Agriculture, or NIFA, which does a lot of the extramural competitive funding that develops new technologies and innovations to reduce food loss and waste. For example, one novel technology is Jelly Ice, which doesn't melt like traditional ice and it can be reused several times. And then ultimately composted when finished. So, it's pretty exciting technology and just one of many. USDA produces education and tools. For example, we have a free FoodKeeper App which provides guidance on safe handling, preparation, and storage of more than 650 food and beverage items. And with this App, you can track storage times for different foods, learn cooking tips, and watch helpful videos, and get information on food recalls. We do a lot of funding through our different agencies. For example, Rural Development has funding, and grants, and loan programs that can provide cold storage infrastructure. Brenna - Thank you for that broad overview, Jean. I know Norbert and I spend a lot of time thinking about food loss and waste, but you kind of forget all the different things that USDA does to work on that issue. Can you tell us about any other federal agencies that you work with to meet the national goal to reduce food loss and waste in half by 2030? USDA has an ongoing inter-agency partnership with the US Environmental Protection Agency and the US Food and Drug Administration to improve coordination and communication efforts to educate Americans on the impacts and importance of reducing food loss and waste, and to help get some of these programs going. But these three agencies both have their individual activities as well as collective activities across the agencies that raise awareness and share resources for consumers, businesses, and others. One example of our inter-agency work is the USDA and the EPA have an initiative called the US Food Loss and Waste 2030 Champions program. This encourages the food corporations and businesses to make a public commitment to reducing food loss and waste in their own US operations by 50% by the year 2030, which, by the way, is a national and international goal to make that very ambitious reduction. Right now, we have about 50 2030 Champions, and these include companies across the food system, such as food service organization Aramark, hotel industry leader like Hilton, and grocery giant Kroger. You can learn more about the 2030 Champions by searching for USDA 2030 Champions. If you click on each icon, or the logo of each company, you can see what they're doing in their own in-house activities. It's very exciting and we are actively growing this program Brenna - I think the number of champions has grown quite a lot so that's great to hear. Norbert - I really am happy to hear about the various companies that have engaged in helping reduce food waste. Brenna and I have worked on different projects looking at different actors along the food supply chain and their relationship to food waste. And one of the things that we do know is that consumers really are an important part of that challenge for us to reduce food waste by 50%. I would love to hear some of your thoughts of what can consumers do to help reduce food waste? Absolutely, Norbert. You're right; everybody has a role to play in reducing food loss and waste. A great first step is to be mindful of the food that we discard. We may not be aware of the amount of food we waste over the course of the year because it's a little bit today, a little bit tomorrow, and over time. But an average family of four wastes about $1,500 of food that they purchase and then goes uneaten. That's a big hit to the wallet and small choices add up. But consumers can take mini steps to reduce food waste in their own homes. Such as they can plan ahead; before we go to the grocery store or order online. We can make a list so we don't buy more than we need. You can also love your leftovers. You can pack leftovers in small portions in shallow containers, and mark the contents and date, and then refrigerate it or freeze it immediately. You can even have a leftover night, like every Tuesday is for leftovers. You can also compost and not trash uneaten food. Food in landfills produces a harmful methane gas that's 25 times more potent than carbon dioxide as a climate change gas. It's really important to keep that food out of landfills. You can recycle your food scraps in a home compost bin or a local compost center. But there are many more steps and if you just search online, "USDA food loss and waste," you'll find we have a whole page just for consumers with lots of videos both in English and Spanish, as well as consumer outreach materials. I love the recommendation of "Love Your Leftovers." I'm going to love some later on today so thank you so much for this. Brenna - So the US has a national goal to cut food loss and waste in half by 2030. So I guess, bottom line, are you optimistic that we'll reach that goal? Well, it is a super ambitious goal and I really wish I had a crystal ball to know where we will be by 2030. I am encouraged by the momentum that I see by the public sector and the private sector. Both globally and domestically, there seems to be really increased awareness about food loss and waste. I certainly hope it takes off just as recycling did. But it's important to recognize that the food loss and waste challenge itself is going to continue well after 2030. This issue is here to stay with a growing world population, limited resources, like finite amount of arable land and fresh water. And also our growing awareness of the connections between food loss and waste, and the environment. We'll have to continue to address this issue beyond 2030 as well. Some of the key takeaways I'd love to share with you is that food loss and waste is really complex and it's going to take many different solutions from farm to table. There is no silver bullet. These solutions are going to be many, and will include, likely, public-private partnerships, as well as increased consumer education. As I mentioned before really everyone has a role to play in reducing food loss and waste. Norbert - All great points, Jean. Thank you so much for your perspectives on this issue. One of the things that I took away from this conversation is this is a systemic challenge and it's going to take a systemic approach to help us reduce food loss and waste throughout the supply chain. Thank you for giving us that perspective and also for your optimism. I'm excited about the potential and the work that several of us are doing are all moving towards that goal. Bio Jean C. Buzby, Ph.D., is the USDA Food Loss and Waste Liaison in the Office of the Chief Economist. Prior to this position, she worked for USDA's Economic Research Service for more than 20 years, most recently as the Chief of the Diet, Safety, and Health Economics Branch in ERS's Food Economics Division.  Before moving into management, her primary areas of work as an agricultural economist at ERS were food safety and food consumption research. Jean's food safety research included estimating the cost of foodborne illness, analyzing the legal incentives for firms to produce safer food, and exploring international trade and food safety issues. Her food consumption research was centered on information from the Food Availability Data System. She is domestically and internationally known for her research on the amount and value of food loss at the retail and consumer levels in the United States.

According to the Environmental Protection Agency, food is the single largest category of material sent to landfills in the US, where it emits the greenhouse gas methane. It would be a win for climate if food waste could instead be transformed into commercially valuable products. Today, we're talking with two researchers who are working out the feasibility of just that. Welcome to the Leading Voices in Food podcast. Our guests for today are sustainability and energy science researcher Thomas Trabold of the Golisano Institute for Sustainability at Rochester Institute of Technology. And second, we have food science and technology researcher Ned Spang from the University of California Davis Food Loss and Waste Collaborative. Interview Summary   This podcast is cosponsored by the RECIPES food waste research collaboration, led by American University and funded by the National Science Foundation.   Norbert: So Ned, how does wasted food contribute to climate change?   Ned: That's a great question, Norbert, and something we should be thinking about when we are talking about food loss and waste. Really, at all times. As you said in your intro, there is a close connection between food waste and greenhouse gas emissions along the pathway of methane. When we dispose of wasted food in a landfill and it gets covered up with dirt and other waste, it creates an anaerobic environment. Microbes that thrive in that environment break down the organic material and release methane to the atmosphere. So, if we can divert organic waste and food waste from landfills and put it to productive use, we avoid that methane being released to the atmosphere. Another way I want people to think about food waste releasing greenhouse gases or being related to climate change is thinking about it from a food systems perspective. Because the other thing we need to keep in mind is that it takes a lot of resources, and effort, and investment, frankly, to get food from the farm to your table. So, if we think about growing a tomato, for example, we need to put fertilizer into the soil, which requires a lot of energy to create that fertilizer. We need to run tractors over the field. We need to harvest. We need to store the crop. We need to refrigerate the crop, and we need to transport that crop. All of those steps of the food supply chain require energy inputs. If we are using fossil fuels, that is leading to carbon dioxide emissions as well.   Norbert: So this is a really big issue. It seems like it's what happens once the food is in the landfill, but there are all these other places where there can be climate challenges throughout the supply chain. So this is a critical point: to not only think about the end, but also all along the supply chain. Is that a fair assessment?   Ned: That is exactly right. I think that is the piece that really makes food waste such a challenging issue. There are so many pieces to the puzzle. Food losses and food waste can occur anywhere across the food supply chain. It's not just with the consumer. We have losses in the field, we have losses at distribution, we have losses in storage. So just as there are resource inputs at every step of the food supply chain, there are also losses at every step. And so when we think about solutions, there is not going to be just one single solution. We have to think about many different solutions and the role of many different stakeholders as we bring food from farm to table.   Brenna: Thomas, if we can take a moment and turn to you, how can we turn food waste into something of economic value? And, how does that transformation help mitigate climate change?   Thomas: I'm glad you asked about economic value, because to really facilitate change in this area and valorize food waste, we really have to think about how to make that economically viable. That's ultimately what's going to drive sustainable change. We've done a lot of work in food waste at different scales. I would say the number one thing we need to do to convert that waste into something of economic value is to understand the nature of the waste itself. For example, we need to know how much is generated and where is it generated. Is it generated in large quantities in a few locations? Or, as is the case in household food waste, it's generated in relatively small quantities at millions and millions of different locations. Is it generated at a constant rate throughout course of the year, or is it more seasonal? Ned mentioned crop born food waste. Well, that's going to really occur at a more seasonal rate than, say, household food waste which is generated more uniformly over the course of the year. And we also have to know what are its characteristics. Food waste that is generated in, say, a food processing plant tends to be rather homogeneous, and that material will have a larger number of potential valorization options. Conversely, food that's generated in, say, a university cafeteria is by nature heterogeneous. So it's going to be more difficult to define viable valorization pathways for that kind of material. And how all these valorization options can help mitigate climate change is number one - keeping that material out of the landfill so it can't generate methane - but then also by mitigating or offsetting other sources of greenhouse gas emissions. For example, if we take food waste that's currently going to the landfill and divert that to an anaerobic digester, now we're using that material to generate a gas that can offset fossil natural gas use. So we're combining the benefit of methane reduction, but also generating bio-based gas that can offset fossil natural gas. So combining all these different benefits can enhance the economic viability of the overall system and help us mitigate climate change.   Brenna: Those are really helpful examples, and just good illustrations to help you think about the different ways we need to think about food waste. I thought about when I was doing food waste research in university cafeterias, and it is very heterogeneous. Although I will say there was an absurd quantity of ketchup, from what I remember while physically sorting the waste. I was just going to bring that up. I really appreciate the illustrations. Those are very helpful, different ways to think about it.   Norbert: I'm interested, are there other kinds of products that you can make out of wasted food?   Thomas: Oh yes, and this is where we spend a lot of our focus - looking at different options for converting food waste into different products. Of course, if food waste can't be used to feed human beings, which should always be our first objective, there's certainly animal feed. But we've done some research looking at the example of university cafeterias. We've found that the mixed food waste from our cafeteria to RIT, based on its characteristics, is actually well suited as fish feed, if you go and look at the specs on typical commercial fish food. Beyond that, of course, we often think about composting. And composting is a great option, because we're taking the inherent nutrients in the food waste and returning those to the soil, and that's going to help facilitate the next generation of food products. The challenge with some of these options, and compost in particular, is that you have to look at the entire supply chain. If you're generating lots of food waste in the middle of an urban center, do you really have an outlet for compost? Is there really a market for the compost? Certainly if you're in more of a rural area closer to the center of food production, there will be an obvious outlet for your compost. But in an urban setting, that may not be the case. Other products that can be generated from food waste, certainly energy is a big one. There's lots of interest now, and this is an area where Ned and I are collaborating on anaerobic digestion. So we can take the food waste and, by the same biological process in the landfill, generate methane gas, which can be used to offset fossil natural gas and other fossil fuels. We can also use that material in fermentation processes to make, say, ethanol or butanol for vehicle fuel, or even organic alcohols that have many many industrial applications. Beyond the animal feed, compost, and energy options, another area where we're really focusing our research is biochar. So if we take this organic food waste material and process it at high temperature, in the absence of oxygen, we're creating a very stable carbonaceous material we call biochar. The interesting aspect of that material is it effectively sequesters carbon for very long time periods, hundreds or even thousands of years. So now when we use that material in manufactured products, such as, say, concrete, now we're converting that food waste into a material that can sequester carbon for long periods of time. And, offset other materials like fly ash, let's say, used in conventional manufacturing processes. So again, I would just emphasize that to look at different options for valorization in different products, you really have to understand that complete supply chain, and understand your markets. Because that is going to really dictate the scale that you need to work to utilize that food waste material.   Norbert: Ah, that's really fascinating. Thank you for sharing those options.   Brenna: So Ned, Tom hit on some of the technologies, in terms of aerobic and anaerobic digestion, and then this cool new biochar, which I was not as familiar with. But can you add on a little bit where we are, in terms of technology to convert wasted food into economically viable products?   Ned: There's a lot of great examples of some smaller pilot projects and people exploring different options, which is fantastic. But if you think about it in terms of utilizing this technology and society at scale, we still have a ways to go to really make holistic change in how we think about food waste and how we treat it. There are roles here for policy. Here in California, we've put in an aggressive policy: Senate Bill 1383. And the goal of this larger bill is to reduce short-lived climate pollutants. But one of the short-lived climate pollutants is methane. And we actually are specifically targeting organic waste here in California, and we're trying to divert 75% of organic waste that previously went to landfill to more productive uses. 75% by 2025, which is a very ambitious goal. So that means that we have to start getting these technologies deployed rather quickly. We would be using a lot of composting, a lot of anaerobic digestion, and we'd need to build out that infrastructure to really handle 75% diversion. We also included a component that we want to recover 20% of edible food that's currently going to landfill. And so I think this is an important way to think about food systems, again, when we think about food waste, is that we're not just trying to deal with this as a waste product, but can we think about it still as food? When we say wasted food, it doesn't mean that it's not edible anymore. In fact, a lot of this wasted food is perfectly edible. So let's think about ways we can keep as much food as possible in the food system before we rely on some of these technologies that treat it more as a waste. If we sort of zoom out, I do want to think about it sort of at that scale. What's the role of policy, how do we spur investment in a lot of these technologies that Tom mentioned, and how do we really make change at significant scale?   The other way I want to think about the technologies is that many of these are well known. Some of them are pretty well known, but not yet widely adopted, and some are really emerging. Tom mentioned two probably of the most well-known pathways, which is animal feed and composting. Two things that we've been doing for as long as people have been eating food: we have been diverting some of our leftover food to animals, and we've also been returning it back to the soil as compost. So certainly there's more opportunity to divert food from landfill to those two pathways. Anerobic digestion that Tom mentioned has been known for quite some time in Europe. It's widely used. Here in the US, we're a few years behind, but we are looking to expand the use of anerobic digestion. And, there's a lot more investment in that space. An interesting question for anaerobic digestion, this is one of the research topics I work on, is what is the right scale of anaerobic digestion? Is it better to have large centralized facilities that we transport waste to over longer distances, but we get the economy of scale of a large treatment facility? Or is it better to have distributed small scale anerobic digestion? Where we can bring the food waste, it doesn't have to travel as far, there's a lot of food waste in urban areas. Perhaps we can embed some of that treatment directly in the urban landscape to reduce the transport of this material over great distances. One other known but not widely adopted technology is upcycling. So this is getting back to the using edible food. So, a juicing company. And they're taking all these great fresh fruits and vegetables, and juice is coming out of one side of the juice press, but a lot of this great nutritious fiber material is coming out the other side of the juice press. And we can actually use that; We can incorporate that into products. Another example is making beer. We have a lot of great grain material left over after the fermenting process for beer. So there's companies out there that are using these byproducts and actually returning it directly into the food system, as chips, as granola bars, you name it. There's a lot of excitement in this area. It's been identified as a growing food trend the last few years, and we're starting to see a lot more of these products actually on the retail shelves.   One more pathway, which is really some truly emerging technologies that are focused more on extraction, so looking again at byproducts and trying to extract high value products. These can be things like antioxidants, or nutritional supplements, things like oligosaccharides, which are known as a prebiotic. So the food to feed your probiotics in your gut to ensure a healthy micro flora in your gut. All of these things can be extracted from different food byproducts. One example we're working on here is extracting both of those things, antioxidants and oligosaccharides, from grape pomace. So whenever you're making wine, you're expressing the sugars and liquid out of the grapes to convert into wine, but you have a lot of the leftover skins and seeds, known as grape pomace, and we're working on ways to valorize that material.   Brenna: Thanks for sharing all of those pathways, Ned. California is typically ahead in terms of policy, so I really appreciate you sharing what you all are doing on the West Coast. A note on the upcycled food, I do think that's a really interesting pathway, and I study a lot on consumer food labels, and so I know there are increasing studies trying to understand what consumers might be willing to pay for foods labeled as upcycled. But I've also seen, I believe it's a yogurt brand. They have a label that, I think says it's certified rescue fruit, certified rescued food maybe. So I think that's kind of been an interesting development that we see in the retail setting.   Ned: Yeah, and I think we'll see more of that as time goes on. There's a lot of creativity, and we even did an upcycled project with our students, and I've never really seen their eyes light up and get so excited about this, because they love to make new food products, and that's always exciting. But this little extra piece of having this sustainability component and this extra challenge of working with something that hasn't been traditionally seen as an ingredient really got them so excited. And it really caught on here on campus. In fact, we've been running sort of a challenge every year on upcycled food products. I think the last three of five business competitions we've had at the business school here on campus have been people presenting upcycled food products. So it's not just the sustainability component. There's a great story behind it that I think really catches people's imagination.   Brenna: Super interesting. I would love to connect more on teaching notes.   Norbert: That is wonderful. Both you, Ned, and you, Tom, have talked about new products and new ways of doing this, but there's an important issue. And Ned, I remember you mentioned this particularly, that there's an infrastructure concern here. And so my question to both of you is what kinds of infrastructure would need to be in place to make food waste streams economically viable for commercial product manufacturing?   Ned: That's a great question, and I think I might just take the opportunity to zoom out again to think of this at a high level. There's lots of different particular infrastructures for the technology we talked about, but if we think about it in terms of domains, I would say we need the physical infrastructure. And by that I mean composting facilities, anaerobic digestion, even labs to think about some of these emerging technologies, opportunities for extraction and upcycling, et cetera. But we also really need that informational infrastructure that Tom was talking about at the beginning of the hour here. We just don't have a great picture of where the waste is, and what the waste is, and how much, and when. And all of that information is going to really allow us to have better opportunities to come up with viable decisions about what to do with this material. So that's part of the focus of the project Tom and I are working on, is not just looking at the technologies, but thinking about how we can improve access to information and the information we need to really open up opportunities for others. Because there might be great ideas out there, but people might not be able to estimate how much they can scale that idea. How much tomato pomace is there if I have a solution for tomato pomace? And when is it available? How far would I have to travel to go get that material, and at what cost? We just don't have that information. So I think really coming up with a database that starts to track this information would be incredibly helpful. We still suffer from the out of sight out of mind when we think about waste. You know, we think about the primary products, and we're very good at measuring those things. But as soon as we don't see value in a material, we don't tend to track it. So that's a place I think we need just as much investment in thinking, is that informational infrastructure as well as the physical infrastructure.   Thomas: I would add a couple of thoughts, and Ned had touched on these earlier. One is just thinking about the scale of some of these systems. Traditionally, as engineers, we always learned about scale up. Everything has to be bigger. If you want to get your unit cost down, it's got to be bigger, bigger, bigger all the time. However, we're now looking at a scenario where maybe things at, say, a community scale make more sense for a variety of reasons. One is, at a community scale, the people that actually generate the waste can benefit from its valorization. Let's say for example, we can develop anaerobic digestion systems that are suitable for, say, a neighborhood of 25 or 50 homes, or a large apartment complex. Now the residents who are generating food waste that can be converted into methane can now actually benefit from that material, maybe offset their own energy usage. The other advantage of doing things at smaller scale is you can more reasonably valorize multiple co-products. For the biochar example I mentioned earlier, that's a pyrolysis system that makes the biochar, and that operates at high temperature. Well, that's an exothermic reaction. So if we were making biochar at a community scale, you could also use that waste heat to heat the homes. So if we can start looking at community scale deployments that can valorize multiple co-products, I think we can move a lot of these technologies forward and also eliminate some of those transportation impacts that are really running counter to some of the benefits. If we're transporting food waste a hundred miles, we're generating a lot of greenhouse gases to do that, and we're eliminating some of the benefits that we're trying to realize in the first place. The other infrastructure need that I did mention early on, we need to figure out the logistics. The technologies that are out there for converting food waste into useful products, they're generally pretty well known, been done for hundreds of years. The real challenge is how do we collect, and pre-process, and move around all of this food waste that, again, at the household scale, is generated in fairly small quantities, but at many, many, many individual locations. So how do we develop the systems to economically and sustainably collect that material and make it available for upcycling and to value added products?   Norbert: Thank you, Tom. It sounds like what you're suggesting is this idea of having to rethink the way our food system works, both in terms of how we've thought about waste, but also thinking about waste as something local, which is an interesting idea that I think coincides with people's interests in local foods, that there are ways of capturing the cost of that, but also capturing the benefits. And Ned, I really appreciate your comment about not only just physical infrastructure, but information. Creating new databases, new ways of sharing what is actually being developed in terms of food waste, and making sure that that's available to the people who can actually use that.   Bio   Thomas Trabold teaches courses in the fundamentals of sustainability science, sustainable energy systems, sustainable mobility systems, and green chemistry. His primary research focus is in the development of alternative energy technologies including fuel cells, bio-fuels, and waste-to-energy processes. In 2014 and 2015 he was nominated for the Richard and Virginia Eisenhart Provost's Award for Excellence in Teaching, and in 2007 he earned the General Motors McCuen Award for “Neutron Imaging Facility and Methods for Fuel Cell Water Visualization.” His students say he has a system-level perspective informed by fundamental understanding and experiential knowledge. When Dr. Trabold isn't in the lab or classroom, he enjoys soccer, basketball, trail hiking, biking, and gardening.   Ned Spang's research focuses on characterizing and optimizing the efficiency of linked water, energy, and food resource systems. He is particularly interested in applying methods for measuring and monitoring these systems and their interrelationships in high-resolution and across multiple scales, both geographic and temporal. He further seeks to understand the influence of external markets, technological innovation, and policies on this integrated food-water-energy nexus. His recent publications explore the linked relationship between water and energy resource systems, the drivers and environmental impacts of on-farm food losses, and an in-depth review of the academic literature on food loss and waste. 

Jacob and Chewie are joined by Dr Norbert to talk events online and offline. Instructions on joining Season X: Steps to follow Join the MCP TTS Discord server https://discord.gg/vDGRKJtC62 Go to the #roles channel and click the emote of the branch you wish to join so that you have access to your branch's chat channel and the league announcements channel Sign up to the Longshanks bracket. Be sure to include your Discord handle in your Longshanks profile. USA West https://longshanks.org/events/detail/?event=6745 USA Central https://longshanks.org/events/detail/?event=6746 USA East https://longshanks.org/events/detail/?event=6747 Europe https://longshanks.org/events/detail/?event=6748 Oceania https://longshanks.org/events/detail/?event=6749 Want to continue the conversation? Join our free discord at https://discord.gg/kVtYy7Z Check out our Twitch or Youtube for streamed games, hot takes, and hobby hangouts. If you enjoy our content, and would buy us a beer, please consider becoming a patron at patreon.com/TheDangerRoomPodcast Consider purchasing from our sponsors at blackgategames.co.uk and discountgamesinc.com Music by Iacovos Argyrides. --- Support this podcast: https://anchor.fm/the-danger-room/support

Saludos a todos!! De regreso en este 2023!! Deseandoles un ano espectacular y de metas cumplidas. Les traigo detales sobre el RETIRO de la musica de Bobby Cruz de la orquesta Richie Ray y Bobby Cruz. Ademas los nuestros brillan en el Festival de Manizales, le damos un vistazo a los nominados a Best Tropical Album en los Grammys, detalles del re-lanzamiento de El Juicio de Willie Colon y Hector Lavoe y te presento los ESTRENOS de esta semana!! Recuerda compartir el episodio, seguirnos en las redes sociales @nacionsalsa y suscribirte al podcast en Spotify! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/nacionsalsa/support

In this podcast Marshall and Pat (sans Norbert) discuss the 2022 film Triangle of Sadness and repeat the phrase "socio/economic" over and over again. We missed having Norbert and even tried to recall bits of his wisdom that related to this film, but I still think we did a pretty good job. This movie is the first English language film of Swedish writer/director Ruben Östlund. The story is labelled as a black comedy and it definitely has some quirks. BUT IS IT ANY GOOD? Well, check out our review and see what we thought. We thoroughly enjoyed talking about this movie and hope you have as much fun listening.Support the show

Norbert Heukemes wuchs in einer besonderen Region Europas auf: Im deutschsprachigen Teil Belgiens, genauer gesagt dessen Hauptstadt Eupen. Dort brachte er es bis zum Generalsekretär des Ministeriums der Deutschsprachigen Gemeinschaft in Belgien und war hauptverantwortlich für den erfolgreichen Antrag zur Aufnahme der Belgischen Bierkultur in des Verzeichnis des Immateriellen Weltkulturerbes der UNESCO. Natürlich hat er auch selbst eine ordentliche Bierleidenschaft und betreibt sogar seine eigene kleine Hobby-Brauerei. Im BierTalk nimmt er uns mit auf eine spannende Reise zwischen seine verschiedenen Welten...

Mark and Norbert (@eddiecaine on Twitter) talk about their favorite 2022 Marvel Cinematic Universe moments. It was a busy year for the MCU as three movies, three shows, two specials, and some Groot mini-episodes were released and met with a wide range of opinions. In this episode, they also talk about where the MCU is headed and wonder what Madisynn is up to. Enjoy!

Le 10 septembre 2012, trois coups de feu retentissent à La Selle-sur-le Bied, petite commune rurale du Gâtinais. On ne s'inquiète pas trop : ici la chasse est un mode de vie. Quelqu'un qui nettoie son arme, qui tire un chevreuil ? Ou peut-être des gamins qui font exploser des pétards. Qui pourrait penser qu'une femme vient de tuer son mari ? Et pourtant, Jacqueline Marot, soixante-cinq ans, vient de tirer dans le dos de son mari Norbert avec un fusil de chasse..."Crimes : Histoires vraies" est un podcast de Studio Minuit.Retrouvez nos autres productions :Espions : Histoires vraies Morts Insolites : Histoires vraies Sports InsolitesSherlock Holmes - Les enquêtes1 Mot 1 Jour : Le pouvoir des motsJe comprends R : le dictionnaire du nouveau millénaireSoutenez ce podcast http://supporter.acast.com/crimes-histoires-vraies. Become a member at https://plus.acast.com/s/crimes-histoires-vraies. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Le 10 septembre 2012, trois coups de feu retentissent à La Selle-sur-le Bied, petite commune rurale du Gâtinais. On ne s'inquiète pas trop : ici la chasse est un mode de vie. Quelqu'un qui nettoie son arme, qui tire un chevreuil ? Ou peut-être des gamins qui font exploser des pétards. Qui pourrait penser qu'une femme vient de tuer son mari ? Et pourtant, Jacqueline Marot, soixante-cinq ans, vient de tirer dans le dos de son mari Norbert avec un fusil de chasse..."Crimes : Histoires vraies" est un podcast de Studio Minuit.Retrouvez nos autres productions :Espions : Histoires vraies Morts Insolites : Histoires vraies Sports InsolitesSherlock Holmes - Les enquêtes1 Mot 1 Jour : Le pouvoir des motsJe comprends R : le dictionnaire du nouveau millénaireSoutenez ce podcast http://supporter.acast.com/crimes-histoires-vraies. Become a member at https://plus.acast.com/s/crimes-histoires-vraies. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.