Podcasts about safe food

Junk food ads aimed at children should be banned. That's one of a number of calls made by members of the public in conversations hosted by Safefood Ireland last year. This comes as Safe Food is today launching a new exhibition called an ‘Appetite for Change', to start a dialogue on healthy eating in Ireland and to tell us more about this is Anna Taylor Executive Director, The Food Foundation.

Junk food ads aimed at children should be banned. That's one of a number of calls made by members of the public in conversations hosted by Safefood Ireland last year. This comes as Safe Food is today launching a new exhibition called an ‘Appetite for Change', to start a dialogue on healthy eating in Ireland and to tell us more about this is Anna Taylor Executive Director, The Food Foundation.

The impact of Trump's trade war on Irish distilleries, benefits of a phone free holiday, unacceptable waiting lists for Children's mental health care, Safe Food tips for barbecue season, the East Cork Camino and Vet Jane Piggott answers your pet questions Hosted on Acast. See acast.com/privacy for more information.

What does it take to build a thriving farm business while raising a family and stewarding the land for the next generation? Today on the Thriving Farmer Podcast, Michael is joined by Kyle Becker, owner of Becker Farms in Moorland, Indiana. Since 2007, Kyle and his wife, Emily, have grown their farm from a small freezer beef operation into a diversified livestock farm offering beef, pork, chicken, turkey, eggs, and local milk. In addition to running the farm, Kyle works as a food animal veterinarian, serving dairy and beef farms across Indiana and Ohio. With a deep focus on soil health, responsible stewardship, and producing nutrient-dense food, the Beckers are committed to providing safe, high-quality products to their community. Tune in to hear how Kyle balances farming, veterinary work, and family life — and why soil health is at the root of it all.   In This Episode, You'll Hear:  Farm beginnings: Kyle shares the story behind Becker Farms and their mission to raise safe, healthy meats [1:32] Land and livestock: How they manage their acreage and raise multiple animal proteins [11:50] USDA challenges: Kyle's perspective on the regulatory hurdles farmers face [18:53] Indiana regulations: The specific rules that impact their farm operations [27:52] Bird flu impacts: How Becker Farms navigated the challenges of avian influenza outbreaks [28:38] Turkey production: What raising and marketing turkeys looks like on their farm [36:34] Marketing strategies: How Becker Farms connects with customers through farmers markets and online sales [39:56] Words of wisdom: Kyle's advice for beginning farmers and lessons learned along the way [49:53] Don't miss this episode if you're curious about building a diversified livestock operation and creating a meaningful connection with your community through high-quality, local food! Connect with Becker Farms:

If your baby is starting solids, you've likely wondered: How do I safely offer finger foods? It's one of the biggest concerns for parents embarking on their solids journey, and understandably so. This week, Luka and Kate break down everything you need to know about safely introducing finger foods. From the right size, shape, and texture to practical tips on reducing the risk of choking.For those who are new here, a little about us…•Luka McCabe – founder of Boob to Food, author of Milk to Meals and Toddler to Table, and mum of 3•Kate Holm – naturopath, nutritionist, General Manager and Clinical Director of Boob to Food, and mum of 3In This Episode, We Cover:Why bigger is better when starting with finger foodsHow to modify foods to make them safeThe “squish test” and why texture mattersWhen to offer bite-sized pieces and how to recognise readinessThe role of resistive foods in building oral motor skillsHow to handle meat, fish, and other tricky textures for beginnersWhen to introduce harder or crunchier foodsWhich foods are choking hazards... and so much more!Resources Mentioned in This Episode:Solid Starts: A fantastic database showing how to safely prepare foods for all ages and skill levels.Milk to Meals: Our book packed with recipes and practical guidance for introducing solids safely and confidently.Today's episode was brought to you by Part & Parcel. Part & Parcel is our favourite one stop shop for pantry staples – not only do you have the convenience of them being delivered straight to your door (who wants to go shopping with 3 kids!), but they have also curated the most incredible range of organic, ethical and sustainable products so you don't have to waste your time researching ingredients on labels. They've done the work for you. But be warned… you may want to add one of everything to your cart like Kate! Thankfully their annual membership allows members to receive extra savings on their shop (so maybe you can add that extra block of chocolate!).You can use the code BOOBTOFOOD for $20 off your first order over $99. Visit www.partandparcel.com.au to shop today!Follow us on instagram @boobtofood to stay up to date with all the podcast news, recipes and other content that we bring to help make meal times and family life easier.Visit www.boobtofood.com for blogs and resources, to book an appointment with one of our amazing practitioners and more.Presented by Luka McCabe and Kate HolmTo get in touch please email podcast@boobtofood.com

#494: Baby-led weaning is all about introducing your baby to real food…but not all foods are safe for early eaters. In this episode, we're breaking down five common foods that could pose a choking hazard or aren't ideal for babies in the first phase of baby-led weaning…and then I explain how to safely swap and prepare versions of each food so you are confident your baby CAN safely eat these 5 new foods. Listen to this episode to learn: Why a food that sounds like a choking hazard can actually be safe…if you prepare it properly Which 5 foods I don't offer to early eaters…but how you can modify the so they are safe The exact cuts of beef to use instead of offering your baby steak (which is a choking hazard) Shownotes for this episode can be found here: https://www.babyledweaning.co/podcast/494 Links from this episode: Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: https://babyledweaning.co/program  Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: https://babyledweaning.co/baby-led-weaning-for-beginners Other Episodes Related to this Topic Episode 469 - Breaking Off a Small Bite: Is This a Choking Risk? Episode 383 - Beef: How to Safely Offer Beef to Babies Episode 41 - Shellfish: How to Introduce Your Baby to this Potentially Allergenic Food

#494: Baby-led weaning is all about introducing your baby to real food…but not all foods are safe for early eaters. In this episode, we're breaking down five common foods that could pose a choking hazard or aren't ideal for babies in the first phase of baby-led weaning…and then I explain how to safely swap and prepare versions of each food so you are confident your baby CAN safely eat these 5 new foods. Listen to this episode to learn: Why a food that sounds like a choking hazard can actually be safe…if you prepare it properly Which 5 foods I don't offer to early eaters…but how you can modify the so they are safe The exact cuts of beef to use instead of offering your baby steak (which is a choking hazard) Shownotes for this episode can be found here: https://www.babyledweaning.co/podcast/494 Links from this episode: Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: https://babyledweaning.co/program  Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: https://babyledweaning.co/baby-led-weaning-for-beginners Other Episodes Related to this Topic Episode 469 - Breaking Off a Small Bite: Is This a Choking Risk? Episode 383 - Beef: How to Safely Offer Beef to Babies Episode 41 - Shellfish: How to Introduce Your Baby to this Potentially Allergenic Food

Amidst troubling reports of food recalls and safety violations, including salmonella in Quaker Oats products and a deadly listeria outbreak at a Boar's Head facility, this week's episode of Eating at a Meeting dives into how consumers — and meeting professionals — can be empowered through safer food choices. Join me as I discuss transparency and rigorous safety practices in the food industry with Colleen Kavanagh, CEO of ZEGO, about the pivotal role of rigorous food safety practices. Learn about the critical link between food safety and consumer empowerment, and how transparency not only ensures safety but also builds trust. We'll explore how initiatives like ZEGO's Purity Verification System are setting benchmarks for industry-wide transparency, giving consumers the knowledge and power to make informed decisions. This conversation is crucial for anyone involved in food service, hospitality, or simply interested in the safety of the food they consume. Discover the steps that can be taken to ensure that food products are not just consumable but also conducive to long-term health and well-being. Get insights into how demanding higher standards in food safety can lead to a healthier, more informed consumer base and a more accountable food industry. Don't miss out on this enlightening episode that could change how you think about the food you eat and the brands you support.  #FoodSafetyAwarenessMonth #FoodSafety #HospitalitySafety #PublicHealth Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

The latest HSE Talking Health and Wellbeing Podcast talks about Safefood's latest public health campaign, "#TalkAboutFood which aims to raise awareness about the food environment and its significant impact on children's health. Dr Aileen McGloin Director of Nutrition with Safe Food and Norah Campbell, Associate Professor of Marketing at Trinity College Dublin talk about the challenges parents face on a daily basis in the current food environment dominated by unhealthy options. The conversation focusses on the food environment and highlights how it encompasses more than just the availability of food. It includes the broader context in which food choices are made, influenced by marketing, cultural norms, and the physical settings where food is available.   For more information about #TalkAboutFood visit https://www.safefood.net/healthy-eating/talk-about-food/understanding-food-environment   Please get in touch to find out more about our podcast series or the work of HSE Health and Wellbeing Healthandwellbeing.communications@hse.ie    Produced by GKMedia.ie

Do you own a garden that gives you an abundance of produce? If so, you probably realized how important food preservation is. Properly storing your fruits and vegetables means you are safe to eat them over a long period of time. Let's Get Moving Host Maria Shilaos speaks with Jenna Dyckman, USU Extension Assistant Professor in the Home and Community Department, to learn about the different food preservation techniques and common mistakes to avoid. Instagram: @movingmaria Facebook: Let's Get Moving with Maria Website: https://linktr.ee/letsgetmovingwithmaria

The Mallow Park Hotel is to be demolished after lying empty for 20 years. We speak with Cllr Liam Madden.Domestic violence can lead to victims becoming homeless; we speak the David Hall from Sonas Domestic Violence Group.The H.S.E. has reinstated the grant for people traveling across the border for cataract surgery. We speak with Michael Collins T.D.Barbeque season can lead to food poisoning if food is not properly cooked. Trish Twohig from Safe Food has advice on how to use a meat thermometer.Paul O'Shea from Garnish GAA tells us about the ‘Beast of Beara' upcoming fundraiserFr Tim Hazelwood from Killagh, gives his views on the recent controversy surrounding Minister Colm Burke who was refused Communion at a Funeral Mass recentlyJoe Heffernan has advice on how to deal with gambling addiction Hosted on Acast. See acast.com/privacy for more information.

Zen Honeycutt, Founding Executive Director of Moms Across America, exposes the alarming truth about glyphosate in a detailed discussion on food safety and environmental toxins. Zen shares her personal journey of founding the organization and discusses the adverse effects of GMOs and glyphosate on health, particularly children's health. She highlights concerning findings from various food tests, including school lunches and gluten-free foods, and explains the systemic issues within regulatory agencies. The conversation also touches upon the broader implications of environmental toxins, global health regulations, and potential solutions within communities.

Dr. Hoffman continues his conversation with Zen Honeycutt, Founding Executive Director of the national nonprofit Moms Across America.

Fintan Hourihan from the Dental Assoc on why dentists are leaving the HSE Dental scheme.Pat Dawson retired from the Irish Travel Agents Association on the effects of the possible strike by Aer Lingus pilots.Safe Food are launching a new healthy eating scheme, we talk to Nutritionist, Joana De Silva.There is a new invention to help visually impaired students with their studies, Colum Clancy talks to J.P.Joe Heffernan has advice on how to cope with procrastination Hosted on Acast. See acast.com/privacy for more information.

In a crucial discussion concerning the pervasive presence of GMOs and glyphosate in the food market, the speakers emphatically urge consumers to prioritize organic options and be aware of the limitations of labels like "non-GMO". While acknowledging that avoiding such toxins entirely might not be feasible, they accentuate the importance of appreciating one's meals without worry and emphasize the necessity of regular detoxing to mitigate the intake of heavy metals that might also be present in organic foods. The dialogue takes a deeper dive into the intricacies of food labels, fraudulent organic labeling, and the efforts of various organizations in conducting research and testing to keep the public informed about the potential contaminants in their food. #OrganicChoices #FoodSafety #GlyphosateAwareness

In the United States, 90% of the lettuce is produced and shipped from California to the rest of the country. When we combine the impact of this long journey on the environment, cost and 30% loss in farm produce - makes vertical farms close to consumption a viable alternative. In this episode, we learn from Eddy Badrina, CEO of Eden Green Technology about Controlled Environment Agriculture (CEA) where plants are grown hydroponically, in greenhouses, and by using all kinds of methodologies to control the growing environment. Eden Green Technology has successfully grown 100 different types of produce  in a vertical farm using hydroponics - in a greenhouse. They rely on sunlight that comes through the greenhouse panes as against other vertical farms that need to be artificially lit with LED or other types of light fixtures. This fascinating technology seeks to revolutionize the grocery retail industry by growing what the stores need nearby, thus reducing costs, waste and at the same time delivering fresh produce to the consumer at a reasonable price. By designing sustainable and scalable vertical greenhouse technology, deployable almost anywhere in the world, their vertical farming technology is helping the world sustainably grow large amounts of food to create a healthier and happier existence for all.https://www.edengreen.com/https://mindfulbusinessespodcast.com/all-episodes/

#429: Contrary to common belief, cutting food into tiny pieces can actually heighten choking risk for early eaters. In this episode, learn why longer, spear-like shapes of soft foods (pinky finger size) are safer for self-feeding and other safe food cuts that reduce choking risk during the introduction of starting solid foods using baby-led weaning. Listen to this episode to learn: Why small pieces of food are NOT safer and actually increase choking risk for early eaters How to prepare foods safely for baby-led weaning so that your baby doesn't choke  Which foods are best when you are starting baby-led weaning Shownotes for this episode can be found here: https://www.babyledweaning.co/podcast/429 Links from this episode: Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: https://babyledweaning.co/program  Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: https://workshop.babyledweaning.co 

#429: Contrary to common belief, cutting food into tiny pieces can actually heighten choking risk for early eaters. In this episode, learn why longer, spear-like shapes of soft foods (pinky finger size) are safer for self-feeding and other safe food cuts that reduce choking risk during the introduction of starting solid foods using baby-led weaning. Listen to this episode to learn: Why small pieces of food are NOT safer and actually increase choking risk for early eaters How to prepare foods safely for baby-led weaning so that your baby doesn't choke  Which foods are best when you are starting baby-led weaning Shownotes for this episode can be found here: https://www.babyledweaning.co/podcast/429 Links from this episode: Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: https://babyledweaning.co/program  Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: https://workshop.babyledweaning.co 

Ensuring food safety in Utah is one of main roles for the Utah Department of Agriculture and Food (UDAF). On today's episode, we get to meet with members of our regulatory team whos jobs are to oversee food safety programs and inspections throughout the state. Tune in to learn more about how these teams work to ensure the food you are buying is safe to eat and also better understand requirements for food businesses in Utah.  Guests on this episode are Travis Waller, Regulatory Division Director, Talisha Bacon, Utah Rapid Response Team and Food Recall Program Manager, and Cole Dalton, Retail Food Program Manager.  Information on Utah Food Safety  Information on how to start a Food Business FDA Website for Food Recalls

Are you seeing the headlines about lead poisoning? Maybe you've heard that water bottles contain lead, or that cinnamon in applesauce was poisoning shoppers. Host Faith Salie talked with Dr. Adam Blumenberg to discuss the crucial context for news about lead poisoning. A toxicologist and doctor of emergency medicine, Dr. Blumenberg explains what lead is, what makes it poisonous, and how exposure might happen in our daily lives—and of course, what to do about it.

The Kansas Value Added Foods Lab, located on the Kansas State University campus, offers a variety of services to help small businesses and entrepreneurs develop their products to sell commercially. The lab also offers training, such as Better Process Control School for Acidified Foods, which is being conducted online November 2nd and 3rd. Kansas State University food scientist, Karen Blakeslee, and associate professor, Dr. Kelly Getty, co-directors of the Kansas Value Added Foods Lab, discuss how the lab works with individuals and businesses to test and develop safe food products. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.

Listen in for part 2 in this four part series on how your child's snacks may be perpetuating picky eating and poor nutrition and what you as the parent can do about it. This episode dives into those foods that we may find ourselves using as a crutch. It is normal and natural to find ourselves doing so, but we can't rely on these staples the same way forever. Doing so can perpetuate not only ongoing problems with our child's picky eating, but also prolong poor nutrition by crowding out other, more nutrient-dense options. So whether you find yourself in a season of survival mode as a mom or are recognizing, it is time to get unstuck and to start developing strength around your child's snacking, this episode will give you some exercises you can begin working through. SHOWNOTES: Check out the YouTube video of this episode here. Head here for a FREE cheatsheet to 72 of my favorite healthy kids snack foods. Ready to take the next step in improving your family's meals and snacks? Schedule a free 30-minute strategy session with me here.  

Good news and bad news on infant formula as enforcement discretion to remain in place for 11 countries but tariffs went back into effect this month. Listen for more on today's Two Minutes In Trade.

U.C. Davis researchers study efficiency of agrivoltaics in which crops are grown in the shade of solar panels, and Ag groups applaud Senate's Affordable and Safe Food Act.

Cllr Fiona Ryan is welcoming the new legislation which allows for Maternity Leave for local Councillors.Cllr Gobnait Moynihan wants the new roundabout in Macroom to benamed after Cumann na mBan.Advice on Christmas cooking from Mairead McCann of Safe Food.Dogs are for life and not just for Christmas, we hear from CiarByrne from Dogs Trust.Advice on bereavement at Christmas from Joe Heffernan Hosted on Acast. See acast.com/privacy for more information.

The development of a systematic approach to food safety didn't happen until the 20th century. And its tied directly to NASA trying to make sure astronauts didn't get food poisoning in space. Research: Cronk, Theodore C. “The Historic Evolution of HACCP: Better Questions, Safer Foods.” Food and Drug Law Journal , 1994, Vol. 49, No. 3 (1994). Via JSTOR. https://www.jstor.org/stable/26659230 DiCicco, Mike. “How the Moon Landing Led to Safer Food for Everyone.” NASA Spinoff. 11/23/2020. https://spinoff.nasa.gov/moon-landing-food-safety Food and Agriculture Organization of the United Nations and World Health Organization. “Understanding Codex.” Rome. 2018. https://www.fao.org/3/CA1176EN/ca1176en.pdf Fortin, Neal D. “The Hang-Up With HACCP: The Resistance to Translating Science Into Food Safety Law.” Food and Drug Law Journal , 2003, Vol. 58, No. 4 (2003). https://www.jstor.org/stable/26660309 Hulebak,, Karen L. and Wayne Schlosser. “HACCP History and Conceptual Overview.” U.S. Department of Agriculture Institute of Medicine (US) and National Research Council (US) Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food. Scientific Criteria to Ensure Safe Food. Washington (DC): National Academies Press (US); 2003. 1, Historical Perspective on the Use of Food Safety Criteria and Performance Standards. Available from: https://www.ncbi.nlm.nih.gov/books/NBK221553/ Johnson, Renee. “The Federal Food Safety System: A Primer.” Congressional Research Service. December 16, 2016. https://sgp.fas.org/crs/misc/RS22600.pdf Myhrvold, Nathan et al. “The Complex Origins of Food Safety Rules--Yes, You Are Overcooking Your Food.” Scientific American. 3/13/2011. https://www.scientificamerican.com/article/complex-origins-food-safety-rules/ “A Dividend in Food Safety.” January 1, 1991. https://ntrs.nasa.gov/citations/20020086314 Ross-Nazzal, Jennifer. “'From Farm to Fork': How Space Food Standards Impacted the Food Industry and Changed Food Safety Standards.” From Societal Impact of Spaceflight. Government Printing Office, 2007. https://history.nasa.gov/sp4801-chapter12.pdf Safe Food Alliance. “The History of HACCP.” https://safefoodalliance.com/haccp/the-history-of-haccp/ Weinroth MD, Belk AD, Belk KE. History, development, and current status of food safety systems worldwide. Animal Frontiers. 2018 Aug 30;8(4):9-15. doi: 10.1093/af/vfy016. PMID: 32002225; PMCID: PMC6951898. See omnystudio.com/listener for privacy information.

“Herpes is basically living the dream” — Aubrey Gordon.Support us: Subscribe on PatreonDonate on PayPalGet Maintenance Phase shirts, stickers and morePre-order Aubrey's book!Links!Marion Nestle's "Safe Food"The vomiting, diarrhea, and gallbladder surgeries were bad enough. Daily Harvest's alleged food poisoning victims say the startup's response made things worseFor Now, Skip Eating Products That Contain Tara Flour, CR's Food Experts SayBill Marler's Daily Harvest postsThe original Reddit postThe History, Politics & Perils Of The Current Food Safety ControversyFood poisoning and unsafe temperatures: Many meal kit companies aren't FDA regulatedPublic Health and Food Safety: a Historical AssociationInvestigating Food Safety Implications Of Meal-Kit Delivery Subscription Services In TorontoVitamin retention in eight fruits and vegetables: a comparison of refrigerated and frozen storageTen years post-GAO assessment, FDA remains uninformed of potentially harmful GRAS substances in foodsDaily Harvest updatesRachel Drori interviewAntioxidants in Fresh and Frozen Fruit and Vegetables: Impact Study of Varying Storage ConditionsGenerally recognized as safe (GRAS): history and descriptionThanks to Doctor Dreamchip for our lovely theme song!Support the show

Michelle Addison's family is a family living with food allergies. Michelle herself suffers from food allergies. She also is a mother to three, all with food allergies. Her husband has adult on-set food allergies, and their dog was recently diagnosed. Their journey is constantly changing as some allergies are out-grown and new ones are diagnosed. One with food allergies is challenging; five can be overwhelming, and the constant change can make it seem like an impossible task. People with food allergies know all too well the struggles and the heavy load that comes with grocery shopping and planning safe meals.  When Michelle's daughter was born with dairy and soy allergies, she felt overlooked and overwhelmed. She created her blog and Facebook page to find a community to help and support each other. This led to building Allergood.   Allergood takes the fear out of grocery shopping for the top 20 allergens. No more scrutinizing labels. No more calling and emailing manufacturers. No more having to eat the same foods every week. Allergood helps you shop confidently by making grocery shopping safer, easier, and more convenient.  

With barbeque season well and truly here, safefood is encouraging home cooks to ‘trust the meat thermometer' this summer and make sure they cook their BBQ meats like burgers, chicken and sausages to 75 degrees Celsius and enjoy the safest and tastiest food. Dermot Moriarty Communications manager with Safe Food joined

You know what makes Hershey Park in Hershey, PA extra sweet? Their dedicated gluten free and nut free food kiosk called The Outpost. Now you can enjoy the park fun without worrying about safe meals. No small thing for families dealing with dietary restrictions!Download the Hershey Park app. to see all they offer (think chicken parm sandwiches, and soft pretzel bites). Click on the individual menu items and they list the ingredients as well. That definitely makes me #hersheyparkhappy! See acast.com/privacy for privacy and opt-out information.

Dr. Karen and Dr. Jack Hopkins confront another timely topic. Learn all about the different kinds of infant formula and what to do if you can't find what your baby needs. 

Food Allergy Awareness Week. Episode Caroline Benjamin and Jacqui McPeake are no strangers to a catering or hotel kitchen, having worked in food service for a combined 35+ years. They are also no strangers to food allergies and other dietary needs, Caroline being allergic to gluten and dairy and Jacqui a mom of a food allergic child. Together (and separately) their passion for raising awareness of food allergens and intolerance across the food industry has supported the rollout and adoption of allergen legislation in the United Kingdom, teaching about and promoting best practices for allergen management, and implementing policies and procedures that result in safe and positive dining experiences and in return, increased revenue and customer loyalty. Joining from the UK during Food Allergy Awareness Month, Jacqui and Caroline will join Tracy on Eating at a Meeting, Thursday, May 12, to discuss how food service businesses can help food allergic customers feel safe when looking for and dining at their events/venues, how to increase revenue with food allergic guests, and the importance of the "Near Miss Campaign" they've launched to help everyone. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In the United States, 90% of the lettuce is produced and shipped from California to the rest of the country. When we combine the impact of this long journey on the environment, cost and 30% loss in farm produce - makes vertical farms close to consumption a viable alternative. In this episode, we learn from Eddy Badrina, CEO of Eden Green Technology about Controlled Environment Agriculture (CEA) where plants are grown hydroponically, in greenhouses, and by using all kinds of methodologies to control the growing environment. Eden Green Technology has successfully grown 100 different types of produce  in a vertical farm using hydroponics - in a greenhouse. They rely on sunlight that comes through the greenhouse panes as against other vertical farms that need to be artificially lit with LED or other types of light fixtures. This fascinating technology seeks to revolutionize the grocery retail industry by growing what the stores need nearby, thus reducing costs, waste and at the same time delivering fresh produce to the consumer at a reasonable price. By designing sustainable and scalable vertical greenhouse technology, deployable almost anywhere in the world, their vertical farming technology is helping the world sustainably grow large amounts of food to create a healthier and happier existence for all.https://www.edengreen.com/https://mindfulbusinessespodcast.com/all-episodes/

The CPG Guys, Sri & PVSB, are joined in this episode by Doug Bouton, the founder & CEO of Halo Top International and its US Subsidiary DoJo Brands which manufacturers Gatsby ChocolateFollow  Doug Bouton on LinkedIn at: https://www.linkedin.com/in/douglas-bouton-b1205a59/ Follow Halo Top International on LinkedIn at: https://www.linkedin.com/company/halo-top-international/ Follow Halo Top International online at:  https://halotop.com/Follow Gatsby Chocolate online at: https://www.gatsbychocolate.com/Doug answers these questions:1)  You market Gatsby as a “safe addiction” food. To a degree, this is how you marketed Halo Top when you introduced pints of ice cream that contained less than 300 calories. Can you share with us your thinking in marketing products with indulgent legacies that have been formulated to reduce the caloric impact while retaining the experience?2) HaloTop was one of the first brands to adopt a revolutionary product locator on its site that allowed consumers to not just find stores that carried HaloTop but actually specific flavors. Can you share with this audience how this helped you in engaging consumers interested in your assortment?3) In 2013, you negotiated the sale of Halo Top NA operations to Blue Bunny while retaining the international business which you still operate now. Can you walk us through how that all transpired and why you didn't just sell the whole company?4) How do you operate Halo Top International in so many markets and how does it work when you share the “brand equity” of the Halo Top name?5) Chocolate candy is a large industry dominated by some major players operating out of New Jersey and Pennsylvania. Why enter this market segment and what did you see as being the defining characteristics of Gatsby that would differentiate it from the competition and deliver sustainable growth. Also, why the name Gatsby?6) What are the primary marketing channels that Gatsby is leveraging to build awareness and foster brand loyalty? How do you go about designing an effective marketing mix?7) You've also invested in a high protein milk-based beverage brand: Slate Milk. Can you help us understand your interest in this category and why you think there is a significant opportunity for growth?8) What's next for DoJo Brands? Are there specific categories within food & beverage that you think offer significant growth entry opportunities?Please provide the CPG Guys feedback at http://ratethispodcast.com/cpgguysCPG Guys Website: http://CPGGuys.comCPG Guys on Instagram: https://instagram.com/cpgguysPlease follow the Network of Executive Women at http://newonline.org/cpgguysDISCLAIMER: The content in this podcast episode is provided for general informational purposes only. By listening to our episode, you understand that no information contained in this episode should be construed as advice from CPGGUYS, LLC or the individual author, hosts, or guests, nor is it intended to be a substitute for research on any subject matter. Reference to any specific product or entit CPGGUYS LLC expressly disclaims any and all liability or responsibility for any direct, indirect, incidental, special, consequential or other damages arising out of any individual's use of, reference to, or inability to use this podcast or the information we presented in this podcast.

When you become pregnant, endless information is thrown at you regarding what foods you can and can't eat for the next 9 months. It can be very difficult to work out what is scientifically accurate and what has just been passed down from older relatives.  In this episode, Brigid is talking about safe food in pregnancy with food and safety expert, Gary Kennedy. Gary has worked with more than 1000 companies and government departments to ensure their food handling is safe and complies with health standards.  In this festive time of year, we're all going to gatherings where food will be laid out on tables or at the barbeque in the backyard for an extended amount of time. We wanted to talk to an expert to keep you safe during the holidays and ensure your pregnancy is healthy.  We discuss how to store food safely, how to choose safer food options when you're out and about, what food is best to avoid and why, and what the safer options are for you at Christmas.  This episode is absolutely jam packed full of useful and insightful information. Gary is a wealth of knowledge and we're very grateful to have him on the show today to help educate pregnant women to make safer food choices.   LINKS   Ask a question on the podcast. Send a voice message to GrowMyBaby   FREE MASTERCLASS Get our tips for a CALM + CONFIDENT pregnancy Join the waitlist for our Pregnancy and Birth Course Website: https://www.growmybaby.com.au/ Instagram: @grow_my_baby

On today's Celiac Project podcast: Mike and Cam discuss a disturbing news story out of Canada, where a woman with celiac disease was not given safe gluten free food for over 40 hours while in quarantine. They also look at a study that talks about connections between loneliness and a compromised gut biome.Listen to the full episode here: https://celiacprojectpodcast.libsyn.com See acast.com/privacy for privacy and opt-out information.

Carboxymethylcellulose has been used in processed foods since the 1960's as an emulsifier and thickener. Today it is used extensively in gluten-free and reduced fat products. It had long been assumed to be safe without any human testing, because it does not break down in digestion and is eliminated in feces. However, a new study has disproved the "it just passes through" argument.  Listen in this week as Dee discusses the results of this study and how carboxymethylcellulose disrupts healthy gut bacteria, leading to increased risk of a number of intestinal diseases.Link to Hyperbiotics Organic Prebiotic Powder: https://amzn.to/3b0bGLu

Have you ever experienced your picky eater drop a safe food? Just decide that one day they don't in fact like it any more? Today's episode breaks down not only why this happens but what to do when it happens too! Today's podcast I answer a listener question. Got a question you'd like to ask? […] The post LQ | What do I do if my kid drops a safe food appeared first on Mama and Me RD.

Consumer engagement with food delivery services surged during the pandemic. The NPD Group, Chicago, found that consumers increased their capacity for preparing meals at home, aided by a host of new appliances and gadgets in the kitchen. And as consumers return to school and work, portable on-the-go options or restaurant meals will regain some importance. But meals away from home won't completely supplant at-home meal preparation. So even as more individuals return to their pre-pandemic routines the trend of eating meals at home is expected to continue and with it, the need for education surrounding safe handling of food prepared in the home or delivered by a foodservice operator, meal kit provider or retail grocery store. In response to the rapid growth of delivered meals at home, and on the occasion of September being Food Safety Education Month, the Partnership for Food Safety Education (PFSE) developed a program with print and digital resources for delivery service providers of all types to share with their customers. This week's MEAT+POULTRY Podcast features Steven Mandernach, executive director of the Association of Food and Drug Officials and a member of the PFSE board of directors. He explains why education around safe handling of food deliveries is so important in a post-pandemic era, and what takeaways the partnership gleaned from consumer tests of the program called Prep Yourself. --- Send in a voice message: https://anchor.fm/meatpoultry-podcast/message

On this episode of Monday Mornings with Dr. Mona I answer two questions.1. A mom of a 21-month old who has questions about thumb sucking and how to navigate/stop the habit 2.  A mom who has a 3 year old and has a question about meal-times. They don't pressure at meals, but their daughter tends to eat all of her safe or preferred food, doesn't touch the non-preferred foods, and asks for seconds of the preferred foods. She's wondering how to navigate this.  Tune in to hear me answer these questions.If you have a question you want answered on the podcast, call 954 526 2641 to leave a message.This episode is brought to you by THE NEW MOM'S SURVIVAL GUIDE:The first digital e-course/community created and founded by a Pediatrician mom to guide you through baby's first year.  To find out more and to join the waitlist: visit http://pedsdoctalk.com/survival-guide  or https://pedsdoctalk.com/ 

CyprusScene reporting the news that Girne Municipality carried out Hygiene and Safe Food Checks Don't forget to select FOLLOW on our channel listing to hear more news and reviews from Northern Cyprus This episode is also available as a blog post: https://cyprusscene.com/2021/08/20/hygiene-and-safe-food-checks-continue-in-girne-to-18th-august/ CyprusScene Podcasts can be found on the following apps Anchor, Google Podcasts, Spotify, RadioPublic, PocketCasts, Breaker, Castbox, Apple Itunes

Dr. Don and Professor Ben talk about the risks from drinking wine submerged in flood waters.Dr. Don - not risky

Dr. Donna Raditic guest interviews Dr. Laura Gaylord for the first time during CANWI Week, she talks about ultra-processed pet foods, the growing market of raw pet food and how pet food companies can participate in this radical change.

Knowing how to keep your food safe and clean is important to great food handling. Avoiding food turning bad and spoiling is crucial to your health. Going to a camping trip, BBQ, or throwing a party let us help you out and give you all the ins and outs of proper food handling. The last thing you want us to ruin a fun time and give everyone food poisoning.

This week, Secretary Sonny is setting the record straight on how safe, affordable and nutritious the US Food Supply is. FSIS Administrator Carmen Rottenberg joined Secretary Sonny to explain the science and facts behind the US food system to let consumers all around the world know how safe and delicious our food is.

This week The Wellness Guys interview one of the co-founders of The Safe Food Foundation Scott Kinnear. Scott talks about organic farming, pesticides, GMO crops and more and the impact these farming choices are having on our crops and our health. He also discussed the upcoming case of farmer Steve Marsh who lost his organic Listen In The post TWG 134: Safe Food vs. Monsanto- GMO foods appeared first on The Wellness Couch.