Uga Anaza’s Post

Our current food system depends heavily on annual food production where plants need to be planted, grown, and harvested every year (i.e. wheat, lettuce, and carrots). If we were to switch to a food production system based predominantly on perennial food growth, where we get our food from plants that produce for multiple years before they have to be replanted (i.e. chestnuts, asparagus, and blueberries), how would that change our agricultural systems and food in general? How would that impact our quest for food security for all? #exploringpermanentculture #bendingoakpermaculturefarm

Food safety is a growing concern among consumers and food producers alike. FarmER's enhanced traceability tools can give customers visibility across the entire seed-to-table journey of products to gain their trust and confidence. It is a valuable tool for agribusinesses as it can help them track down the root cause of the problem in case of food recalls. #farmerp #growing #traceability #trust #root #agriculture #agribusiness #products #valuable #food #health #foodproducers #visibility #peaceofmind

At Heartee Foods, we’re not just growing gourmet mushrooms; we’re setting a new standard for food. Through innovative vertical farming and sustainable practices, we are revolutionizing how food is produced, focusing on quality, freshness, and environmental responsibility. Our container farms allow us to bring farm-to-table mushrooms directly to your kitchen, grown in controlled environments that minimize water use and reduce waste. By doing so, we’re ensuring that the food on your plate not only tastes incredible but also contributes to a healthier planet. This is just the beginning—join us as we reshape the future of food. #SustainableFarming #VerticalFarming #FoodInnovation #HearteeFoods #Mushrooms

Leap of Faith 🌱 Even after all the research. Starting your own business can be a leap of faith. What can be done to improve the odds. Well. We all need to eat and we should all eat healthy 🌱 But that's no guarantee that people will eat healthy or eat whatever healthy vegetables and fruits you grow 🌱 True. Not all people do and will eat healthy, so we focus on the population that do and will 🌱 There is a growing trend towards living life, by embracing the best of life. This involves eating healthy by learning what is truly healthy and what is marketed as healthy 🌱 YumBot Spice is not offering hope. YumBot Spice is building a network of vertical soil grow systems, dedicated to growing nutritionally above average vegetables and fruits to supply select independent retail markets/supermarkets, restaurants, pizzerias, schools and senior homes 🌱 #business #restaurants #healthy #markets #supermarkets #network #hope #leapoffaith yumbotspice.com/about/

State-Level Local Food Purchasing Initiatives The image shows U.S. states with Local Food Purchasing Incentive (LFPI) Programs. These programs are essential for promoting local agriculture and ensuring fresh and nutritious food in communities. #LocalFoods #Sustainability #FamilyFarming

Are you concerned about the quality, safety and/or reliability of commercially grown food? Here's an open source land development project that includes options for vegans, vegetarians and omnivores. #OneCommunity #opensource #HighestGoodFood

Did you know❔ 🍐There can be, and often is, surplus fresh produce on a farm for a whole season. 🍋This happens due to unpredictable and erratic weather conditions, last-minute supply and demand changes, and the practice of planting extra crops to ensure contract fulfilment. 🍊This food is freshly harvested, edible, and of high quality. Ample was created to give this fresh surplus food a plate. www.ample.shop The best food you never tasted. #FreshProduce #Surplus #FoodNotWaste #AmpleMarketplace

Excited to share this beautiful blog post!

It's World Food Day today. ThinkAqua likes to celebrate small wins towards improving the global food system and today we want to highlight one of our new projects. We are partners in a project aiming to reduce the carbon footprint of ready-to-cook and convenience food in the UK by switching out meat for lower-carbon seafood (e.g. mussels, seaweed or trimmings). We are also interested in how this can improve nutritional outcomes amongst consumers with diets lacking in seafood. With our good colleagues at the University of Stirling's Institute of Aquaculture and other partners, including The Fishmongers' Company, retailers and product innovators, we are exploring the practical possibility of (for example) replacing some of the beef in a burger with mussel meat. Or adding seaweed to (an already fishy) seafood pie. Lots of other ideas might come to mind - feel free to share. Obviously, it's still got to be appealing, sell and comply with regulations. All that is part of this exciting research project funded by AFN Network+. #aquaculture #sustainability #WorldFoodDay Alexandra Pounds Wesley Malcorps, PhD