Tag Archives: continuity

What about the BC ‘Circuit Breaker’ on Climate Change too? | Instant News





What about the BC ‘Circuit Breaker’ on Climate Change too? | Tyee


















































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You Don’t Trip: Mushrooms and Mushrooms Are Taking Over Mode | Instant News


There is a lot more to the story than just aesthetics. The health, self-care, and climate change benefits of mushrooms are particularly relevant: Health obsessive buying ingredients containing reishi skin care products to calm inflammation, stir chaga into coffee to boost immunity, and full tripped to treat anxiety and depression. Good literally put on our mushroom obsession after Hermès and Stella McCartney “skin” mushroom products–Billed as a low-impact alternative to animal hides – is becoming mainstream. (Until then, you might consider being on the waiting list for Eden Power Corp. bucket hat, made of one – enormous! —Mammadou mushroom.)

Much of our interest in mushrooms can be attributed to a desire to reconnect with the outside world, a natural reaction after our years of lockdown. But in my opinion, the story isn’t mushrooms at all – it’s mycelium. Stay with me here: The mycelium is the underground network of thread-like branches that grow under fungi and mushrooms, connecting every living plant and tree and facilitating the exchange of nutrients, destroying decaying matter, regenerating the earth, and even absorb carbon. It is now understood that the mycelium helps plants and trees “communicate” and support each other; in a documentary Fantastic Mushrooms, the mycelium is aptly described as the natural internet, or “wide web of wood”. The area is the same: For every step we take, there are roughly 300 miles of mycelium stretching beneath the surface.

The new bustier and leggings from Stella McCartney are made with Mylo, a mycelium-based skin alternative.Photo: Courtesy of Stella McCartney

The mycelium has been used for clean up oil spills and can even be new, biodegradable construction material. However, it’s the more poetic mycelium stories of harmony, connection, and balance that can literally change the way we live on earth – and that’s what designers love the most. “[It’s an idea that] really touched me, “said Iris van Herpen in January, “Because in my opinion last year was, for me, and I think all of us, [one] isolation and separation. And of course it’s wonderful to see nature and how nature is connected in very similar ways [to] how we communicate. “

Inspired by the book Merlin Sheldrake A Bonded Life: How Fungi Made Our WorldThe Van Herpen, 2021 spring couture collection is an aswirl with hypha-like embellishments and a more pronounced nod to mushrooms, like a fanned dress reminiscent of a chanterelle. His couturier partner Rahul Mishra presented her own, more literal mushroom: Her Spring 2021 lineup featured a mini dress consisting entirely of hand-embroidered mushrooms and layered flowing gowns to mimic a shelf of mushrooms growing from a tree. They are not funny; it’s an incredibly intricate and handcrafted piece of art that most of us will never see or wear IRL on. On the contrary, Mishra hopes they will inspire us to rethink our relationship with the outside world and let nature guide our decisions. “The fungus creates rebirth in its true sense,” he said. “They are masterpieces of engineering on their own.”

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How Raley Combats Food Waste | Instant News


Photo: Shutterstock

Raley’s has an environmental mission to reduce waste and use of micro-plastics, increase recycling efforts, save water, focus on energy efficiency, and more. “Raley’s has taken an innovative stance on the environment because it creates value for our customers – and it’s the right thing to do,” says the website of the wholesaler based in West Sacramento, California. “As a result, we are constantly looking for new technologies and strategies to reduce our carbon footprint.”

On the food waste side, over the past few years, Raley has used a management software program to identify expired products with the aim of reducing food waste, said Raley’s Director of Sustainability, Mark Koppang.

“We are able to have a significant impact on food waste,” said Koppang WGB regarding Raley’s use of Pinpoint’s Date Check Pro software solution. “Over the past two years, we’ve prevented more than 500,000 pounds of food waste by identifying products that are about to expire with Date Check Pro – some just need to be rolled back to the front of the shelf and others need a price reduction.

“We have also been able to save our buyers who bought this discount product more than $ 1 million in the last two years,” he continued. “As well as the product being sold, we can also donate significantly more product by catching it before it expires than after, but we haven’t calculated the exact impact so far.”

Raley’s, which implemented a software solution three years ago, found that the Pinpoint program had played an important role in helping the team in its shop to identify date items that were approaching code and expiring in a timely manner. “Doing so allows us to maximize our sales by rotating our stock, as well as effectively identifying items to donate before they come out of code and need to be discarded,” said Koppang.

Although historically wholesalers had to manually check the date of sale based on each product, software management systems such as Pinpoint’s have simplified the process and delivered results.

“Pro Check dates are from the days I check spot dates at the Foods Festival. I was never satisfied with the reactive nature of the job – looking for expired items by combing section by section and filling carts with old food, “said the CEO of Pinpoint Software Inc. Andrew Hoeft. “The drive to find more predictable ways to prevent customers from finding those items before I or my team do them and save the shop money, is something I do every day.”

And while using Date Check Pro hasn’t eliminated Raley’s workforce need to manage the identification and removal of expired products, Koppang said, using the program has “streamlined the process, allowing us to gradually reduce our workforce for this task.”

With sustainability becoming increasingly important to the wholesale industry and businesses around the world, Raley’s also focuses its environmental efforts and strives to make a difference in a number of areas including:

  • Reduction of Waste Flow. “We are working hard to reduce the amount of paper waste that we produce,” the company said. By simply printing receipts on both sides of the paper, Raley has reduced registration tape usage by 40%.
  • Recycle. Every year, more than half of the waste generated by Raley’s stores is diverted from landfills by reusing or being recycled. Our produce set aside and prune is reused for energy generation and grocery stores recycle cardboard, plastic wrap, corrugated containers, wax-coated corrugated containers, newspapers and pallets.
  • Micro-Plastic Reduction. Raley’s has partnered with Take Care Tahoe in an effort to reduce the amount of micro-plastic found in Lake Tahoe and its surrounding basins. “Drink Tahoe Tap” The campaign is designed to educate consumers about the effects of disposable water bottle waste and micro-plastic pollution.
  • Water Conservation. Reducing water use while maintaining high standards of hygiene and food safety is another challenge Raley has accepted, the company said. Using drought-resistant landscaping in its parking lots, optimizing water use in its production section, and tap aerators have contributed to overall water savings.
  • Transportation and Logistics. Raley replaced its entire fleet of diesel powered tractors with the latest high-efficiency models. It also upgrade or replace refrigerated trailers to ensure all use energy-efficient cooling system, reduce air pollution. Electric vehicle charging stations at certain locations allow customers and employees to charge while they are shopping or working.
  • Store Design and Build Improvements. “Every remodel and build a new store is an opportunity to increase sustainability,” the company said. The newly renovated shop has water-efficient taps, low-flow toilets and waterless urinal. The new shop features durable concrete floors instead of vinyl. LED lighting is used for all renovation and new shop construction. The solar array in some buildings allows for “huge savings in power usage.
  • Cooling, Heating and Cooling.Most Raley stores use a highly reflective “cool roof” to reduce air conditioning loads. The company also uses a multilevel air system, which consumes less energy to regulate air temperature. “We use innovative technology to reduce our refrigerant emission levels, earning our company much coveted award from the US Environmental Protection Agency,” notes the Raley website.

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Mondi allows material savings for Bell Germany with the new mono material package | Instant News


The world has produced a mono-material package that can be recycled for German Bell a variety of thinly sliced ​​gourmet hams.

Bell Germany launched this solution in March for more than 30 products including serrano, prosciutto and savoy ham slices. The new solution will replace a non-recyclable multi-material plastic solution, which reportedly uses 37% less material compared to standard modified atmosphere packaging.

Mondi said the switch would reduce plastic waste for Bell Germany by up to 35 tonnes per year thanks to the light weight of the solution. It is also projected to lower waste disposal costs for Bell Germany and meet the recycling design guidelines of leading retailers.

Created after two years of development, the new Mondi WalletPack operates as a folder, which consumers open to unpack products. It features a back cover function on the back to prevent food spoilage and has been verified by the German agency cyclos-HTP as 93% recyclable.

Thomas Kahl, project manager for EcoSolutions at Mondi, said: “Our goal is to create packaging that is sustainable in design. It should be better for the environment, as well as protect food, and stand out on the shelf.

“Our unique EcoSolutions approach takes all of these elements into account: we work closely with Bell Germany at every stage to ensure that this is the best solution for all of their products.”

Jessica Trautmann, senior product manager at Bell Deutschland, added: “As with all food packaging, the priority is to protect the content, but over time it has been our goal to increase our packaging recycling as we want to make all parts of our business more sustainable.

“Mondi has been a valuable partner in the creation of this solution and we are excited to launch this new packaging that is both recyclable, functional and attractive on the shelf.”

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New Database Lists Solutions To Our Food Waste Problem | Instant News


The food waste problem has long challenged the US where as much as 40% of food is thrown in the trash, not to feed families. Now ReFED Insights Machine, a new online data center with detailed analysis of food waste (by sector, state, food type, cause, purpose and impact), hopes to provide solutions in front of investors, rather than sad statistics. This machine provides an in-depth overview of more than 40 solutions to reduce food waste, including extensive financial analysis.

In addition, ReFED, the national non-profit organization behind its new database, put out files Roadmap to 2030: Reduce US Food Waste by 50%. He argues that to accelerate efforts to reduce food waste over the next ten years, we must do so prevent (stop waste from happening in the first place), save (redistributing food to people at risk of being wasted), and recycle (disposing of waste as energy, agriculture, and other products) food is at risk of being wasted.

Dana Gunders, Executive Director of ReFED, provided more clarity about food waste in America and how ReFED is trying to build a movement for change.

Esha Chhabra: In 2019, a large 35% of all food in the United States was reported as unsold or uneaten. Where is most of this waste going?

Gunders Fund: This is wonderful! And it happens throughout the food system. Households still account for the largest share of food waste (37%), followed by consumer-related businesses such as restaurants and retailers (27%) and then agriculture at 21%. The reasons for food loss and waste differ at each stage of the supply chain – for example, a perfectly edible product is not harvested on the farm because of too tight buyer specifications or labor unavailability; food is thrown away in restaurants because the portion sizes are so large that customers can’t finish everything served – in fact, 70% of food left in restaurants is food that isn’t eaten on people’s plates; and many consumers are still not very good at managing their food, so much of what they bring home ends up being thrown into the trash.

The implications of wasting food are also enormous – including the greenhouse gases of 58 million cars and making food the number one product in our landfills.

Nonetheless, we saw some positive signs. The total amount of food waste has decreased over the past few years, and the amount of food waste per capita has actually decreased slightly. But we are still far from the national and international goals of reducing food waste by 50% by 2030.

Chhabra: What innovations have you seen in business to address this? Is there a success story you can share that really shows traction?

Gunders: We know food waste is a problem that can be solved, and the good news is that solutions to reduce it already exist. One promising solution is enhanced demand planning, which uses artificial intelligence to help food retailers better predict their supply needs. The stock of typical American groceries is 50,000 items, but until now we have relied on guesswork to determine how many specific products will sell during the week. Implementing AI helps grocery stores to see sales patterns, weather, day of week, etc. To estimate more precisely how much inventory is needed. Fresh Thyme Market, for example, there was a 25 percent reduction in production losses using this technology.

Other promising solutions that have emerged include flash sale applications that help wholesalers and restaurants sell food at the last minute before dumping it, distribution innovations that send products with reduced shelf life to closer destinations, and innovative product lines that “improve” a byproduct of manufacturing into a food product that can be sold.

Chhabra: Why did you decide to create this online portal?

Gunders: We want to move the food system from awareness about leftovers for action, and in order to do that, people need to find information that is relevant to their situation. By building ReFED Insights Machine, We can create dynamic tools that allow users to filter data and solutions relevant to them so they can understand where opportunities exist to reduce food waste and ultimately take action.

There is also tremendous momentum to reduce food waste right now, so the timing feels right. Project Drawdown for 2020 Withdrawal Reviews named reducing food waste as one of the top solutions for reducing greenhouse gases. The United Nations, the US Department of Agriculture, and the US Environmental Protection Agency have aligned ambitious but achievable goals to reduce food waste by 50% by 2030.We are starting to see more conversation around the impact of food waste on the environment, economies, and society on generally, however, to date there has not been a centralized center where players across the food system can access the information they need to implement food waste reduction solutions to drive meaningful change.

Chhabra: How difficult is it to get accurate data for all of this?

Gunders: Measuring food waste is much more complicated and less common than something like energy use. It takes a lot of work to collect and analyze data because everyone measures it differently – and many people don’t measure it at all, so you often fall behind on estimates from data collected for different purposes. That’s why we include data quality figures on all of our charts at Insights Engine. Engine Insights and Roadmap to 2030 is based on extensive analysis of public and proprietary data from the entire food system. Our analyzes come from more than 50 data sets and input from dozens of experts and practitioners from the food industry, trade professionals, solutions providers, academia and more. Even with the extent of our analysis, there is still much room for improvement and better data on this topic. There are also some interesting image recognition technologies emerging that could one day significantly increase the data in this space.

Chhabra: Where do you think the greatest progress has been on this issue?

Gunders: One area where there’s been a bit of progress is standardizing date labels – you know, the “sold by” and “use by” dates you see. They don’t show that food is unsafe, but many people believe that they do and end up throwing food away prematurely. Their standardization is the first step to addressing this, and the food industry has set guidelines for it and is in the process of implementing it. Another area of ​​advancement has been with the cafe becoming “trayless”. Because people tend to take in more food when the tray is available in an all-you-can-eat situation, moving the tray can reduce waste. While not many of those situations are operational right now because of COVID, if and when they return, most major food service companies have removed trays at most institutions.

Chhabra: Where do we still need to continue working on food waste?

Gunders: It may sound cliché, but there is honestly a LOT of work to be done at every stage of the food system. Our analysis only achieves the goal of a 50% reduction if everyone adopts the solutions that are relevant to them. One of the things that underlies all of this is culture – I could walk down the street and throw half a sandwich right on the sidewalk and people would get mad because I littered, but if I dumped half of the same sandwich in the trash, they wouldn’t think as much. that. Until we fundamentally change our culture to make wasting food unacceptable, I don’t believe we’ll really make any progress.

Chhabra: Do you think this is an American problem or a global problem? Are other countries struggling with the same problem?

Gunders: Although ReFED’s work focuses on the US, food waste is a global challenge. The United Nations has explicit Sustainable Development Goals around this issue; countries in Europe, Africa and Asia are working on it; and global companies are also participating. We actually just heard from the Turkish Ministry of Agriculture that has used ReFED Roadmap to make their national plan! In addition, the world’s ten largest wholesalers have committed to the Champions 12.3 “10x20x30” initiative, in which they engage their 20 suppliers to reduce operational waste by 2030. We are pleased to see progress, but much more needs to be done.

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