Tag Archives: Riverside

Garbage New Life Food | Instant News


World renowned chef Thomas Keller once said, “Respecting food is respecting life, for who we are and what we do.” But, at the moment 40% of the country’s food is not eaten – over 66 million tons a year – and the results are widespread, from starvation to taxes on the environment and the economy.

Growing, processing, transporting, and disposing of uneaten food in the United States is expensive. Nationally, this translates to an estimated annual price of $ 218 billion, at the cost of a house of four an average of $ 1,800 a year. Apart from that, needy wasted food more than 20% of national landfills, where it produces methane, a greenhouse gas up to 86 times stronger than carbon dioxide.

Now, a team from the University of California, Riverside (UCR), has found a way to keep unused food out of landfills and use it for more beneficial uses.

What the researchers found in their studies Citrus plants, published in the journal Frontier in Sustainable Food Systems, show that fermented food waste can actually increase bacteria which – in addition to increasing plant growth – can make plants more resistant to pathogens and reduce carbon emissions from agriculture.

“The beneficial microbes increase dramatically when we add fermented food waste to plant growth systems,” says UCR microbiologist Deborah Pagliaccia, who led the research. “When there are sufficient numbers of these good bacteria, they produce antimicrobial compounds and metabolites that help plants grow better and faster.”

To help combat some of the environmental damage caused by food waste, the UCR research team set out to find alternative uses other than bins. For their research, they examined the byproducts of two types of waste available in Southern California: beer collision – a byproduct of beer production – and mixed food waste dumped by grocery stores.

After the waste is fermented, it is added to the citrus irrigation system in greenhouses. Within a day, the average population of beneficial bacteria has doubled to two to three times greater than that of untreated plants. This trend continues whenever researchers add treatments.

The end result is the same as optimal production for crops as well as reduced costs for farmers. “If the waste byproducts can increase the carbon to nitrogen ratio in the plant, we can leverage this information to optimize the production system,” says Pagliaccia.

The study suggests the use of the food waste byproducts under study could also complement the use of synthetic chemical additives by manufacturers – in some cases eliminating the use of those additives altogether. Plants will, in turn, become cheaper.

“There is an urgent need to develop new agricultural practices,” said UCR plant pathologist and study co-author Georgios Vidalakis. “California oranges, in particular, face historical challenges such as Huanglongbing’s bacterial disease and limited water availability.”

Pagliaccia also emphasized that new methods must be developed. “We have to transition from a linear ‘take-make-consume-waste’ economy to a circular economy where we use something and then find new purposes for it. This process is critical to protecting our planet from depletion of natural resources and the threat of greenhouse gases. That’s the story of this project. “

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INTERACTIVE MAP: Looking for a SoCal food kitchen? Our interactive map may be of help | Instant News


LOS ANGELES (KABC) – With the holiday season ahead of us and the COVID-19 pandemic leaving many people out of work, a kitchenette is essential.

Our interactive map below shows every food kitchen, food bank, and other food distribution site across Southern California, starting August 10, 2020.

Please note that due to the coronavirus pandemic, many sites may change their opening hours or close temporarily. Please contact the location before visiting to confirm their hours and services.

Map not displaying properly? Click here to open in a new window.

The video above is from an earlier report.

Copyright © 2020 KABC-TV. All rights reserved.

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‘My mother died in total misery’: Family and friends mourn Riverside’s assistant nurse who died of COVID-19 | Instant News


Co-workers, friends and family on Friday held a memorial to honor the memory of 67-year-old Rosa Luna, an employee at Riverside Community Hospital who died of COVID-19 earlier this month.

The daughter, Dora Reaza, said her mother was dedicated to her job and always tried to be the best as a nursing assistant, and more recently, as a hospital staff member.

Reaza took care of his mother as she struggled with respiratory illness before dying at home on May 8.

“This is a terrible death. You don’t want your children or family members to get the virus, “said the girl.” My mother died very miserably. “

Co-workers say Luna continued to work during the pandemic, even though she was sometimes worried about the spread of the corona virus.

They say his death is shocking.

“I just hope he has an N95 mask,” said former colleague Margarita Castro.

It is not clear where Luna contracted the virus. Riverside Hospital does not provide information about the types of personal protective equipment available to him while he works.

The hospital released a statement saying its Auxiliary group had set up a scholarship on behalf of Luna so that others could follow in her footsteps and become a Certified Care Assistant.

“Riverside Community Hospital was destroyed by this loss. Rosa Luna has been part of this hospital for the better 25 years and has served as a Certified Nurse Assistant and recently in our Environmental Services Department, “the hospital said in a statement.

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Riverside County Offers Free Foods for Seniors, People with Disabilities – NBC Los Angeles | Instant News


Riverside County officials on Wednesday shared a list of food sources for seniors and adults with disabilities who might be stuck at home or struggling to buy groceries because coronavirus pandemic.

Through the Riverside Regional Office on Aging, adults over 60 years old or those with disabilities have several options for taking free food or sending it to their doorstep.

“We have a number of programs, depending on the needs of our callers and nutritional risks. We will adjust registration to one or more of these important nutrition programs,” said Gary Robbins, Aging’s deputy director for programs and operations.

Robbins said food demand has tripled in recent weeks, and the department is on average calling nearly 1,200 calls per day.

Kim Tobin reports for NBC4 News at 4 p.m. on Tuesday, April 21, 2020.

Elderly or disabled adults can call 800-510-2020, or visit www.rcAging.org to see if they qualify for the following resources:

  • Grab-and-go meals: Up to seven to two weeks of cooked and frozen food that can be taken.
  • Courtesy pantry: A two-week food supply is sent within five to seven days after being requested.
  • Food delivered at home: One or two weeks of food delivered without person-to-person contact for vulnerable adults.
  • Emergency food: Up to three days direct food is delivered to “fragile” adults and seniors, according to the department.

Local restaurants are also asked to send emails [email protected] if they are interested in participating in departmental programs.

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