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NYC Good Food Incubators; Tackling Food Waste; Trans Fat Ban Improves NYC Public Health; Slow Food Preserves Indigenous Products; NY Sun Works Greenhouse Project Ultimate Success

Five Incubators Innovating NYC Food Policy

FoodFutureCo was named by the New York City Food Policy Center as 1 of 5 incubators innovating the food system! Other incubators include Brooklyn FoodWorks, Chobani Food IncubatorBronx Cookspace, and HBK Incubates. Read more about their missions and find more information here.

 

Tackling Food Waste As Consumers and Producers

“The good news is food waste is a solvable problem. ReFED, a collaborative initiative to reduce food waste, has identified 27 solutions with the potential to deliver $10 billion of annual economic value to society and create thousands of jobs in the U.S. alone.” -Article in Harvest, FoodFutureCo blog

Read more here about how the collaborative efforts between people and organizations are making the changes necessary to create lasting change and are building sustainable food systems!

Bloomberg’s Ban on Trans Fat is Paying Off

Bloomberg’s ban on trans fat is paying off! In 2007, the ban on trans fats was enacted in nine of New York State’s counties, and it appears to be working out (just as the former mayor had hoped!). Research shows that people are healthier in places that forbid the heart-clogging oils.

“Hospitals in New York counties with trans-fat bans saw a 6 percent drop in heart attacks and strokes three years after the laws went into effect, as compared with areas without restrictions, according to a new report in JAMA Cardiology.” – NY Post

Slow Food’s Ark of Taste is Cataloguing over 4,00o Products, Among Them 700 are Indigenous

Slow Food believes that it is senseless to defend biodiversity without also defending the cultural diversity of indigenous peoples: they possess unique cultures, languages, customs and indigenous people’s habitats represent the main agro-biodiversity hotspots across the world.
 
That’s why the Ark of Taste, Slow Food’s catalogue of the world’s food biodiversity, is enriched by many indigenous products preserved by the Indigenous Terra Madre network, which was born to bring indigenous peoples’ voices to the forefront of the debate on food and culture and to institutionalize indigenous peoples’ participation in Slow Food movement.
 
Today the Ark of Taste reaches 700 indigenous products, among the 4,300 already cataloged from across the world. The 700th indigenous passenger is the Bimbala, a traditional Indigenous Australian mollusk. Aboriginal people of the Budawang (South Coast region of New South Wales, Australia) used to put the bimbala shells on hot coals/ashes to cook: they steam open in their own juice, and get eaten out of the shell. There have been huge losses of bimbala due to overfishing, wave action from power boats, and coastal erosion caused by habitat destruction and human coastal activities. It is therefore essential to protect them and ensure controlled harvesting.”

REPORT: NY SUN WORKS CURRICULUM “AN IDEAL MODEL” FOR SCIENCE ACHIEVEMENT
 
The 2016 NY Sun Works Curriculum and Science Achievement Report conducted by Kate Gardner Burt, PhD, RD concludes that students who receive the NY Sun Works curriculum are more likely to score higher on the 4th grade science achievement test than students who do not receive the NY Sun Works curriculum.

In addition, results of this study also indicate that the NY Sun Works program may not only meet core science requirements but also integrate climate change and sustainability education in a way that improves student’s understanding of science as a whole.

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