Toronto’s Converted Veggie Bus Brings Produce to Food Desert Areas

October 10, 2015 by  
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A mobile organic food market is making its way around Toronto, bringing fresh fruit and veggies to areas considered to be food deserts. Designed by LGA Architectural Planners , the mobile farmer’s market was converted from an old shuttle bus donated by the Toronto Transit Commission. Stocked with fresh seasonal produce, the unit lets Torontonians munch on fresh healthy foods, even if they live far from grocery stores. Read the rest of Toronto’s Converted Veggie Bus Brings Produce to Food Desert Areas

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Toronto’s Converted Veggie Bus Brings Produce to Food Desert Areas

California’s first farm-to-table community makes eating local easy

September 1, 2015 by  
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California’s first farm-to-table community makes eating local easy

Undercover: In Search Of Organic Food

July 16, 2015 by  
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Do you know what you’re buying at the grocery store? You may THINK you’re buying the best produce for yourself and your family, but we discovered that it may not be as cut and dry as we’d like to assume. The terms “locally grown”, “fresh produce”,…

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Undercover: In Search Of Organic Food

France forces big supermarkets to donate unsold food to charity

May 25, 2015 by  
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In an effort to tackle the dual problems of food waste and poverty, France has passed a groundbreaking law that requires supermarkets to donate unsold food to charity, give it away as animal feed, or face fines of up to €75,000 ($82,324) and two years in jail. The law, which was passed unanimously by the French National Assembly, is part of a greater drive to halve the 7.1 million tons of food wasted in the nation each year—some of which is intentionally destroyed by retailers to prevent ‘dumpster diving’ by those in need. Read the rest of France forces big supermarkets to donate unsold food to charity Permalink | Add to del.icio.us | digg Post tags: food charity , food poverty , food security , food waste , france food , france law , french supermarkets , fresh produce , sustainable food

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Florist converts a dilapidated Detroit home into a vibrant floral display

May 25, 2015 by  
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Read the rest of Florist converts a dilapidated Detroit home into a vibrant floral display Permalink | Add to del.icio.us | digg Post tags: detroit , flower art , flower farm , Gardening , lisa waud , reclaim detroit , repurposed home , the flower house

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Florist converts a dilapidated Detroit home into a vibrant floral display

How Much Produce Should I Buy? 6 Simple Tips

May 8, 2013 by  
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If you struggle to use up fresh produce before it spoils, you’re not the only one. The Natural Resources Defense Council estimates that about two-thirds of household food waste is due to spoilage, and a whopping 39 percent of Americans …

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How Much Produce Should I Buy? 6 Simple Tips

Luscious Vertical Gardening Curtain by Bohn and Viljoen Uses Hydroponics System to Produce Fresh Veggies

June 28, 2012 by  
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The Urban Agriculture Curtain is a brilliant indoor vertical gardening concept where fresh produce can be grown year-round while hanging in a window. London-based architecture studio Bohn and Viljoen created the installation back in 2009 to provide a viable alternative to traditional allotment gardening through an advanced hydroponics system. The space-saving idea makes growing veggies so much easier as it is around four times as spatially efficient than a horizontal equivalent, and it doubles as a stunning green furnishing in an office or apartment. Read the rest of Luscious Vertical Gardening Curtain by Bohn and Viljoen Uses Hydroponics System to Produce Fresh Veggies Permalink | Add to del.icio.us | digg Post tags: Bohn and Viljoen , eco planting , fresh produce , green design , indoor gardening , sustainable design , urban agriculture curtain , Urban Farming , vertical garden

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Luscious Vertical Gardening Curtain by Bohn and Viljoen Uses Hydroponics System to Produce Fresh Veggies

COLAB Offers Up Sustainable Design Solutions for Car-centric Markham, Canada

June 28, 2012 by  
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City Systems is a multi-year project conducted by the Institute without Boundaries (IwB) at George Brown College in Toronto, Canada. The project helps students studying ‘Interdisciplinary Design Strategy’ understand and design more resilient cities during an intensive, hands-on project year. The class of 2011-12 focused on resolving the challenges facing the edge city of Markham , a car-centric suburban community at the edge of Toronto , as it continues to experience rapid population growth. The resulting project, called COLAB , includes a proposal for a new kind of neighborhood: a model sustainable community supported by a 3-way partnership between municipality, local businesses and residents. The article above was submitted to us by an Inhabitat reader. Want to see your story on Inhabitat ? Send us a tip by following this link . Remember to follow our instructions carefully to boost your chances of being chosen for publishing! Read the rest of COLAB Offers Up Sustainable Design Solutions for Car-centric Markham, Canada Permalink | Add to del.icio.us | digg Post tags: COLAB , COLAB design plan , green urban planning , improving public infrastructure , improving urban transportation , public transportation plans , smarty urban planning , sustainable cities

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Chipotle: Building More Than Just Burritos!

July 7, 2011 by  
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One thing that most hungry Chipotle patrons must have noticed, standing in line to get a tasty burrito is Chipotle’s commitment to “Food with Integrity”. It’s not just fine print on their menus or some words tucked away on their website that is hard to find. It’s there, right in front of you, on the menu board, in large text, on their soft drink cups, everywhere you can experience Chipotle. They never fail to let their customers know what they are doing to sourcing better food that is good for them and the environment. Late last month Chipotle Mexican Grill (NYSE: CMG) announced , that it expects to use more than 10 million pounds of produce from local farms this year, up from its 2010 goal of about 5 million pounds and their local produce will be grown on farms within 350 miles of the restaurants where it will be served. Steve Ells, founder, chairman and co-CEO of Chipotle says – “While sourcing produce locally can be difficult — particularly in regions with short growing seasons — we continue to find like-minded suppliers to allow us to serve this better food. Not only is local produce fresher and better tasting, but it also helps support the environment and regional farming communities around the country.” Chipotle is committed to serving good food and is proud of it. They have a clear corporate responsibility or CSR policy-animals, people and environment. It all comes down to one simple sentence. Food with integrity. How does it all come together? “Food with integrity is our commitment to finding the very best ingredients raised with respect for the animals, the environment and the farmers.” What is it about Chipotle’s corporate policy that makes it meaningful? They have a vision and a core value that is integrated and prevalent in everything they do. i.e. They do “food with integrity”. The company sets goals that challenge their business model but are still attainable. They measure progress and reset their goals. Their restaurants always provide updates on their sustainability goals, not just on an annual report, (they probably do that but you and me don’t always read those) but right up near their menu board. They admit difficulties on attaining some of those goals but do not hesitate to flaunt both failures and successes. Chipotle takes building greener restaurants seriously with the nation’s first ever platinum LEED restaurant under their belt in Gurnee, IL. The business works with their community as they believe, “without a community, there is no community burrito store” And there are some wonderful lessons to be learned from Chipotle’s sustainability journey. For example, when they started sourcing naturally raised pork and beef, they were met with almost no supply. But they persisted. “We’ve put a lot of work into poking, prodding, convincing, and occasionally applying guilt to ranchers in order to get more and more suppliers to meet our naturally raised standards.” Today they are successful in increasing demand for responsibly raised meat and are rewarded with an increase in supply. Chipotle is an excellent example of how a sustainable business can turn the wheels of a positive feedback loop. And hey, all this good work isn’t too bad for business either! Chipotle is doing some booming business and plans to expand in Europe as well. After all, when you take so much pain to make that tasty burrito- everybody wants one!  

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Chipotle: Building More Than Just Burritos!

Kraft Helps Plant Urban Farms in ‘Food Deserts’

April 14, 2011 by  
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Kraft expands the home farming initiative of its Triscuit brand by bringing community farming projects to urban neighborhoods where limited access to fresh produce have created virtual "food deserts."

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Kraft Helps Plant Urban Farms in ‘Food Deserts’

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