Tag Archives: Food

Outlines Like Burger King Delivering Free Plant-Based Burgers And Nugget In Switzerland | Instant News


Burger King Swiss is handing out free plant-based food today – with lots of queues to try options (Image: Burger King)

A huge queue has formed Burger King in Zurich, Switzerland, because the chain has given away free plant-based burgers and nuggets, Plant Based News can reveal.

A Zurich-based source disclosed to PBN that fast food giant offers free food to those who download chain apps.

The eyewitness said there were so many people lining up for the animal-free option that they were sure the outlets would run out soon.

Queues at Burger King Zurich and a bag of plant-based nuggets (Photo: Provided for Plant Based News, don't use without permission)

Queues at Burger King Zurich and a bag of plant-based nuggets (Photo: Provided for Plant Based News, don’t use without permission)

Vegetable nuggets

Burger King has expanded its meat-free offering in recent times: earlier this month they launched plant-based chicken nuggets at its outlets in Germany* – it is unclear if this is the same as the nuggets given out in Switzerland today.

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Child Food Entrepreneurs Struggle to Make a Difference | Instant News


30 September 2020

7 minutes reading


To celebrate and support young people entrepreneur which works to solve environmental problems and food issues of local and global insecurity, Hormel Foods launched the 10 Under 20 Food Heroes Awards. The award brings attention and grants to help support this inspiring group effort.

“From the ages of 6 to 20, these young visionaries have created cutting-edge ideas, grassroots efforts, and high-impact initiatives that are making a difference in their communities and the larger world,” said Jim Snee, Chairman, President and Chief Executive. Officer at Hormel Foods.

“We have certainly been inspired by them and proud to play a small part in their extraordinary journey,” added Wendy Watkins, VP of Corporate Communications.

Check out the stunning work of the 10 awardees this year.

Elise Simokat, 13 years old, Box to Belly Challenge

Photo courtesy of Hormel Foods

Elise Simokat delivers holiday meals for students who are part of the Backpack Buddy program. Backpack Buddy provides perishable meals and meals for students who may not have a full meal over the weekend. Simokat’s goal is to expand the food offering to ensure no hungry students and all will have a choice of hearty meals during the long holidays.

Related: How Scout Cookie Boxes Inspire A Business Dedicated to Helping Food Allergy Sufferers Stay Safe While Snacking

Simokat visited every school in Putnam District and several more in Kanawha, totaling about 24 schools. She was able to provide and deliver around 2,100 meals to students by raising money for food via social media platforms. He also received a 1,000-meal donation from Hormel Foods Corp. Since then, the company has donated more than 2,000 additional meals to him and held food packaging events at a recent leadership meeting.

Grace Callwood, 16 years, We Cancerve

Photo courtesy of Hormel Foods

At the age of seven, Grace Callwood was diagnosed with non-Hodgkin’s lymphoma. In 2012, he started We Cancel Movement, a non-profit organization that brings happiness and fun to children in hospitals, orphanages and homeless shelters in and around Aberdeen, Md. At the age of 10, he even made a summer camp for homeless children. Today, she is a healthy and inspiring young leader who decided to create an organization that focuses on helping vulnerable children – those with homelessness or illness, and those in care. Now 16, she runs an organization with an all-youth advisory board to bring food, toys and literacy to thousands of vulnerable young people.

Liam Hannon, age 13, Love Lunch

Photo courtesy of Hormel Foods

Liam Hannon decided to skip summer camp to make a difference by making lunches to give to the homeless in Cambridge, Mass. To date, he had provided over 10,000 thousand meals and had flown across the country spreading goodwill.

Mikaila Ulmer, 15 years, Me & the Bees

Photo courtesy of Hormel Foods

After learning about how much bees do to the environment and how they are dying, 4 year old Mikaila Ulmer decided to take action by entering a local children’s business competition. The product is a family lemonade recipe sweetened with locally produced honey, with part of the sale going to organizations fighting to save the honey bee population. Thanks for the deal Shark tank, over the last decade, Mikaila has sold more than 1 million bottles Me & the Bees Lemonade in 1,000 stores in the US, including Whole Foods and Macy’s.

Adam Fellows, age 19, Food Pantry Sherrill

Photo courtesy of Hormel Foods

For his high school project, Adam Fellows was focused on gathering food for his local soup kitchen, but there was a slight problem: The food kitchen was closed. To solve this problem, Fellows decided to build a new food pantry in Sherrill, NY, because the community was not being served.

Kiki Hardee, age 6, Kiki’s Kindness Project: School Lunch Debt

Photo courtesy of Hormel Foods

At the wise 5 years old, Kiki Hardee heard that some of his classmates could not pay for lunch, which this young leader was incompatible with! His compassion for his classmates created what is now called Kiki’s Kindness Project. Hardee created a chocolate and cake shop to raise money to pay off school lunch debts as well as go beyond his own school and help pay off the district’s $ 7,000 debt.

Jahkil Jackson, age 13, Project I Am

Photo courtesy of Hormel Foods

Project I Am was created by 8 year old Jahkil Jackson out of his sincere desire to help those in need. One day, she decided to help her aunt distribute food to the homeless in Chicago. After this experience, Jackson knew he wanted to do more to make a difference. It quickly became its mission to raise awareness of the homeless and help members of this vulnerable population by offering them what it called “Blessing Bags” – gifts filled with tissue, socks, deodorant, hand sanitizer, granola bars, toothbrushes, toothpaste, etc. bottled water and others.

Bradley Ferguson, 19, Post Crashers

Photo courtesy of Hormel Foods

Nineteen years old Bradley FergusonHis dedication to helping veterans was first evidenced by the renovation of the American Legion Post 295, a project made possible with funding from a grant he provided.

The following year, he witnessed the tragic death of a United States military veteran who burned himself out of despair. Ferguson is determined to help veterans suffering from mental illness and the homeless by holding an advocacy dinner. He formed Post Crashers, created a victory garden that served as a food source and cooked a full meal to pair with the roughly 6,000 pounds of garden-grown vegetables.

Related: Before He Was A Revolutionary Coffee Roaster, He Was Photographing Revolutionaries

To date, Ferguson and his team have provided around 2,000 complete meals for homeless veterans living in transitional housing. Additionally, they have made around 13,000 lunches for the homeless clients of the Atlantic City Rescue Mission.

His second organization, Mustangs Against Hunger, founded in 2017, is a high school food pantry that distributes thousands of pounds of perishable food to hundreds of needy families.

Lucas Hobbs, 17 years old, ChefLucasFood

Photo courtesy of Hormel Foods

Lucas Hobbs faced his cancer diagnosis with courage and strength, and after completing his treatment, the Make-A-Wish Foundation offered him the opportunity to grant his wish. Many children use their desire to go to Disney or attend sporting events, but not Hobbs. Her wish is to partner with a Minnesota food truck so she can give back to her community and other children battling cancer.

ChefLucasFood is a 501 (c) (3) non-profit organization founded in Minnesota by the Hobbs family during the fall of 2015 after Lucas Hobbs carried out his wish to use a food truck to convey his appreciation to the community that supported him in his fight against cancer.

Today, through its food industry partnerships, the organization organizes various food truck charities. They benefit service organizations and serve the needs of families battling childhood cancer by providing free meals.

King Middle School

Photo courtesy of Hormel Foods

King Middle School student known to excel in many ways, but perhaps the daily commitment of collective groups of students to eliminating food waste is one of their greatest accomplishments. King Middle School students decide to dispose of food waste at their school and set up a five-part waste separation system, including shared desks, compost keepers, and plastic bag reduction.

Joshua Williams, age 19, Joshua’s Heart Foundation

Photo courtesy of Hormel Foods

In addition to 10 Under 20 Food Heroes, Hormel Foods will honor 19 year old Joshua Williams. Now a junior at NYU’s Stern School of Business, he was only 5 years old when he started the Joshua’s Heart Foundation in Miami Beach, Florida. Its mission has long been to end poverty and food insecurity. Since 2005, the Williams foundation has raised nearly $ 2 million in financial support, distributed more than 3 million pounds of food, served more than 600,000 people, donated more than 200,000 toys, books and clothing and recruited more than 60,000 young people to help it do so. all this wonderful work. Hormel Foods has appointed him as the first ambassador for the 10 Under 20 Food Impact Award.

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What’s New for Sustainable Food and Drink? | Instant News


Vegetable meat, really made protein out of thin air, innovative coffee, sustainable delivery services… These are just a few examples of how we will eat and drink in the future and technology is there to help producers meet the needs of new consumers.

Like Berlin Greentech Festival As recently shown, a greener future is on the way, as is a “global community of innovators and change-makers, all with the belief that each of us can make a difference.”

In particular, a new Belgian project called Peace of Meat has a mission to remove animals from the food production chain and at the same time offer delicious meat products to consumers. They make cultivated meat and fat directly from animal cells without the need to raise and kill the animals, then sell these products as raw materials.

“Because these hybrid products taste similar but are superior in sustainability to livestock meat, they will not only attract, but also retain meat-eating customers,” said David Brandes, managing director of Peace of Meat.

“Sustainable consumerism is an established attitude in developed countries today. Despite the idea of ​​a trend, there is no other choice but for mankind to move away from animals as the main source of protein consumption. “

As well as, Solar Foods will produce edible protein “from air and electricity”. The Finnish company won the Green Award for Innovation at the Greentech Festival and successfully closed a Series A financing round for its new production plant.

“Our first factory will be located in Finland and aims to be the first commercial plant in the world to produce food from air-captured CO₂,” Pasi Vainikka, CEO of the Finnish company, said. “Our vision is to change the way food is produced. The food of the future is not utopia, it is happening now. “

Also attending the festival, Susanne Wege discussed the Fondazione Lavazza project, which can provide coffee farmers with the tools, expertise and technology needed to manage and minimize the effects of climate change. That includes farmer training, forest conservation and preservation, technical assistance to improve irrigation systems or reduce production-related gas emissions.

“We live by the principle that we want to deliver high-quality products with great respect to the people we work with,” explained Wege. “There are millions of micro business farmers out there who grow our coffee in various countries. So the challenge is to get reach and multiplication to have a bigger and better effect. We firmly believe that we can make a bigger impact if we partner. “

“When we talk about technology back home, we show farmers what they can do with more effective tools and techniques. This process enables progress and transformation. Finally, producers can get the best results from the crop. “

High-tech means of production are not the only way to make a difference. For example, people in Great Britain also have the option of using Planty’s delivery service.

Clients can select a number of plant foods, which are then cooked and delivered to them via “the most sustainable D2C food delivery service”. To do so, Planty uses recyclable packaging and its partner DPD is currently achieving carbon neutral delivery by measuring CO2 emissions and offsetting them.

“Basically, the future of food is low carbon,” said Planty co-founder Andrea Cavallo. “This will primarily lead to replacing meat and dairy products, which produce the most carbon emissions, with more plant-based products. As the industry continues to research and develop, at a lower level we will begin to see more and more meat and dairy substitutes. “

Consumer habits have been changing for a while now. Based on Meat Atlas by Friends of the Earth, in 2014 as many as 10% of Europeans followed a vegan or vegetarian diet, and this proportion has continued to increase since then – while more people are actively trying to reduce their meat and dairy intake.

“We may not be able to keep everyone away from their double cheeseburger, but we can definitely hope to see the number of people eating more plants continue to increase in the future. Supported by more celebrities, brands and even the bigger industry, this movement is gaining strong momentum. It has never been easier to eat more plants, and we will and will continue to see big hikes. By 2050, being vegan will be the standard, not the exception, and maybe one day, 95% of take-out food choices will be vegan. “

However, as Cavallo points out, we will not be a more plant-based society unless the sector provides consumers with alternatives that taste at least as good as the options available and are still affordable.

Brandes believes that this is the direction the food and beverage sector should be heading. “In 2020, we enter a decade of unprecedented technological advances with a focus on positive planetary health.”

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Franklin’s one of the first stops for the NH Food Bank drive-thru soup kitchen Announcement | Instant News


MANCHESTER – As food insecurity increases, New Hampshire Food Bank, a Catholic Charities New Hampshire program, is running a series of drive-thru soup kitchens to handle one in seven residents who don’t know where their next meal will come from. from. Starting with mobile food kitchens in Colebrook, the food bank will run three mobile food kitchens each week for five weeks at locations throughout the state.

Since March, the New Hampshire Food Bank has run 22 soup kitchens weekly to meet growing demand. During this drive-thru event, the food bank brings in many food trucks for distribution while supplies last.

“Due to the COVID-19 pandemic, we estimate an additional 71,000 people in New Hampshire are food insecure – which marks a more than 55 percent increase in the number of people who are food insecure,” said Eileen Liponis, executive director. “Community situations can change quickly and we and our more than 400 partner agencies are working tirelessly to do everything we can to be a resource to those in need. This series of mobile food pantries is a way for us to reach more individuals and families directly. “

In the Greater Lake Territory, the New Hampshire Food Bank schedules a mobile food pantry in Franklin for Friday, October 2, 1-3 p.m., at the US Army National Guard Armory, 300 S. Main St.

Another stop is scheduled for Lincoln on Thursday, October 1, and the organization will continue to confirm additional locations.

The New Hampshire Food Bank asks those who can afford to make a cash donation, allowing the food bank to purchase food for distribution across the state. The New Hampshire Food Bank receives funding one time through the federal CARES Act. The New Hampshire Food Bank can convert every dollar donated into two nutritious meals.

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Food box contracts raise concerns | Instant News


MONTPELIER, Vt. (WCAX) – The Farmer to Family lunchbox program distributed tens of thousands of food boxes throughout the Green Mountains during the height of the pandemic. Much of that food is sourced locally. But now, there are concerns that could change, which could potentially hurt local farmers.

During the first two phases, the federally funded program distributed nearly 570,000 lunchboxes to approximately 29,000 households in Vermont. Abbey Group, a food service company based in Enosburgh Falls, was awarded a $ 5.4 million contract to help make this happen. Most of the food is grown in Vermont.

According to the Abbey Group, 19 farms in Vermont donate 1 million pounds of fruit and vegetables. Five dairy producers, including Cabot, provide more than 663,000 pounds of butter and cheese. The milk is supplied by Hood and three dairy farms in Vermont: Thomas, Monument, and Kingdom Creamery.

Willing Hands in Norwich receives much smaller funding for the same purpose. The organization helped deliver 7,000 boxes to about 80 food kitchens across the Upper Valley.

“We use our local connection with the existing food shelves that we deliver on a weekly basis,” said Gabe Zoerheide of Willing Hands.

Those who help fight hunger every day say the program has two benefits – healthy food for those who need it and injections for farmers in the region.

“There is a lot of disruption in purchasing local food and this has allowed us to support some of our local farmers,” Zoerheide said.

But grants for phase three of the lunchbox program were awarded to two companies from outside the state. That raised concerns from the Vermont congressional delegation as well as the governor that the food might not be sourced locally.

“We hope the providers will continue to use some of these local farms and local entities and local products in the near future. But yes, I’m sorry about the congressional delegation, ”said Governor Phil Scott, R-Vermont.

A willing hand to continue its daily mission with support from the community.

“Hunger remains one of the biggest problems, especially during this pandemic. And we are concerned about meeting the needs of those families and seniors, now and in the future, ”said Zoerheide.

The two companies are Costa Fruit & Produce from Massachusetts and Sysco based in Texas. We reached out to both of them for comments. However, Vermont Foodbank informed us that Costa would not use Vermont-produced food in a box.

Copyright 2020 WCAX. All rights reserved.

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