Saturday, July 30, 2005
Local Living Communities
Hospitals Catching on to Healthy Food, New Report Finds
SALMO, BC, July 19, 2005 (FoodDemocracy) - (Dear all, I thought some of you might be interested in this work by IATP (Institute for Agriculture and Trade Policy based in the USA) on healthy food and hospitals. Note that they are starting an initiative to connect farmers directly with the food programs at some hospitals. Abra Brynne.) Hospitals around the country are starting to follow their own advice to patients about the importance of a beneficial diet by offering fresh, healthy food at their facilities, according to a new report released by IATP. The average U.S. hospital serves more than a million meals per year. Most serve not only patients and staff but also visitors and the larger community through onsite cafeterias, vending machines and catering services. The report offers several case studies of hospitals finding ways to offer more fresh food, raised locally or organically, to patients in their rooms, in cafeterias and via on-site farmers markets. The report, Healthy Food, Healthy Hospitals, Healthy Communities: Stories of Health Care Leaders Bringing Fresher, Healthier Food Choices to their Patients, Staff and Communities, is authored by IATP's Marie Kulick. IATP is currently recruiting Midwestern hospitals to participate in a farm-to-hospital pilot program. For more information, contact Marie Kulick at mkulick@iatp.org. Read the full report at: http://www.iatp.org/iatp/library/admin/uploadedfiles/Hospitals_Catching_on_to_Healthy_Food_New_Repo.pdf.
Hospitals Catching on to Healthy Food, New Report Finds
SALMO, BC, July 19, 2005 (FoodDemocracy) - (Dear all, I thought some of you might be interested in this work by IATP (Institute for Agriculture and Trade Policy based in the USA) on healthy food and hospitals. Note that they are starting an initiative to connect farmers directly with the food programs at some hospitals. Abra Brynne.) Hospitals around the country are starting to follow their own advice to patients about the importance of a beneficial diet by offering fresh, healthy food at their facilities, according to a new report released by IATP. The average U.S. hospital serves more than a million meals per year. Most serve not only patients and staff but also visitors and the larger community through onsite cafeterias, vending machines and catering services. The report offers several case studies of hospitals finding ways to offer more fresh food, raised locally or organically, to patients in their rooms, in cafeterias and via on-site farmers markets. The report, Healthy Food, Healthy Hospitals, Healthy Communities: Stories of Health Care Leaders Bringing Fresher, Healthier Food Choices to their Patients, Staff and Communities, is authored by IATP's Marie Kulick. IATP is currently recruiting Midwestern hospitals to participate in a farm-to-hospital pilot program. For more information, contact Marie Kulick at mkulick@iatp.org. Read the full report at: http://www.iatp.org/iatp/library/admin/uploadedfiles/Hospitals_Catching_on_to_Healthy_Food_New_Repo.pdf.
Farming / Solutions
Success Stories for the Future of Agriculture
WEB Reference, July 2005 (Farming Solutions) - Welcome to Farming Solutions: the website that presents real solutions to hunger and poverty. Farming Solutions brings examples of successful, environmentally responsible farming systems to life from all over the world, illustrating how farmers can protect the environment while at the same time increasing food supply where it is most needed.
http://www.farmingsolutions.org/.
Success Stories for the Future of Agriculture
WEB Reference, July 2005 (Farming Solutions) - Welcome to Farming Solutions: the website that presents real solutions to hunger and poverty. Farming Solutions brings examples of successful, environmentally responsible farming systems to life from all over the world, illustrating how farmers can protect the environment while at the same time increasing food supply where it is most needed.
http://www.farmingsolutions.org/.
Empowerment / Organic vs. Pesticides
Organic & Conventional Farming Face-Off in 22-Year Study
FINLAND, MN, July 27, 2005 (Organic Bytes # 62) - Studies Show How and Why Organic Farming Must Become the Norm in the USA -The July issue of the journal Bioscience reviewed a 22-year-long field study by the Rodale Institute which compared organic and conventional farming on similar plots of land with similar crops. The study found that in the initial five years of the study, the conventional crops (i.e. crops grown with pesticides and synthetic fertilizers) had slightly better yields than the organic crops. But during that same initial period, the organic farming practices were building up higher levels of soil mass and biodiversity which then allowed the organic land to generate yields equal to or greater than the conventional crops. The conventional crops collapsed during drought years, while the organic crops fluctuated only slightly, due to greater water holding potential in the organic enriched soil. The conventional crop also had pesticides leaching into the water at levels exceeding the EPA's safety limits. Over the 22 year period, the organic crops used 30% less fossil energy inputs than the conventional crops. http://www.organicconsumers.org/organic/norm071805.cfm.
Organic & Conventional Farming Face-Off in 22-Year Study
FINLAND, MN, July 27, 2005 (Organic Bytes # 62) - Studies Show How and Why Organic Farming Must Become the Norm in the USA -The July issue of the journal Bioscience reviewed a 22-year-long field study by the Rodale Institute which compared organic and conventional farming on similar plots of land with similar crops. The study found that in the initial five years of the study, the conventional crops (i.e. crops grown with pesticides and synthetic fertilizers) had slightly better yields than the organic crops. But during that same initial period, the organic farming practices were building up higher levels of soil mass and biodiversity which then allowed the organic land to generate yields equal to or greater than the conventional crops. The conventional crops collapsed during drought years, while the organic crops fluctuated only slightly, due to greater water holding potential in the organic enriched soil. The conventional crop also had pesticides leaching into the water at levels exceeding the EPA's safety limits. Over the 22 year period, the organic crops used 30% less fossil energy inputs than the conventional crops. http://www.organicconsumers.org/organic/norm071805.cfm.
Student Involvement
Students Flock to Campus Organic Farms
CORVALLIS, WA, July 22, 2005 (AP, as referenced by EFSWN) - A recent Associated Press story describes student-run farms as well as campus efforts to support local and organic agriculture. The article notes that almost 60 campuses in 27 states now have student-run farms and about 200 campuses have signed up with farm-to-college programs, which match up local farmers with area universities. The University of Montana in Missoula, for example, allocates about $425,000 to local meat, dairy and wheat products, about 17 percent of the school's overall food budget. http://www.sfgate.com/cgi-bin/article.cgi?file=/news/archive/2005/07/21/national/a121337D32.DTL.
Students Flock to Campus Organic Farms
CORVALLIS, WA, July 22, 2005 (AP, as referenced by EFSWN) - A recent Associated Press story describes student-run farms as well as campus efforts to support local and organic agriculture. The article notes that almost 60 campuses in 27 states now have student-run farms and about 200 campuses have signed up with farm-to-college programs, which match up local farmers with area universities. The University of Montana in Missoula, for example, allocates about $425,000 to local meat, dairy and wheat products, about 17 percent of the school's overall food budget. http://www.sfgate.com/cgi-bin/article.cgi?file=/news/archive/2005/07/21/national/a121337D32.DTL.
