Category: Uncategorized

TBT: WHAT IS THE CONNECTION BETWEEN CLIMATE CHANGE & OUR FOOD SYSTEM? DOES WHAT WE EAT REALLY MAKE A DIFFERENCE?

June 18, 2020

Thinking of all the rising variety of issues today, reminds me of the post that I had the honor of being a part of in Auburn University’s website. Where I talked about our food systems and the impact it has on our environment. http://wp.auburn.edu/sustainability/what-is-the-connection-between-climate-change-our-food-system-does-what-we-eat-really-make-a-difference/

James Beard Foundation Creating a Full Use Kitchen Culinary Lab

February 10, 2019

One of the James Beard Foundation’s (JBF) Impact Programs has created the Full Use Kitchen curriculum with the support from Rockefeller Foundation, served up by Morton’s salt and with Food Waste Tracking partner, LeanPath. The Full Use Kitchen Curriculum is an online course providing food waste reduction methods in our culinary classrooms. JBF will be taking this program on the road and introducing this course around the country. The next culinary lab session will be Friday, March 1st at the FIU Biscayne Bay Campus from 2:30pm to 5:30pm followed by a reception. The culinary lab will provide the instructors the tools to reduce food waste in our classrooms and is FREE to participate. Register on the link provided on the attached invite or at https://www.squadup.com/events/food-waste-culinary-lab-fiu and share with other instructors. If you have any questions, please reach out to me.

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Please join me on March 1st and let’s reduce food waste together.

Ana Plana

 

2018 Food Tank Summit in New York

October 7, 2018

This week I was in New York for the 2018 Food Tank Summit at the NYU Tishman Auditorium Vanderbilt Hall. Three big take aways from the impressive line up of speakers for me were, one, we know there are numerous issues surrounding our food system and the food movement is growing and addressing all sides. Every effort is helping to connect the dots and all these dots adds up to make a difference. Two, Marion Nestle mentioned “the root cause of our food issues is over production, we need a new food system” – agreed! She also went on to say, “Vote with your fork,  Vote with your VOTE” whichever side you are on; VOTE. Three, when working on an a food issue address it with solutions,  results and not just relating to financial results but include the community and environmental impact as well.

 

Sustainability​ Education through Stone Barns Center for Food & Agriculture & Unilever sponsorship

April 15, 2018

Unilever unveiled its vision on Sustainable Nutrition during a Unilever dinner with top executives from all major grocery retailers this past January, at the FMI midwinter conference. They invited me to make a short presentation & speak during the interactive dinner regarding the impact their sponsorship in the Stone Barns Teacher Institute on sustainability was having on our local high school students and our community. There was only time for me to speak for a few minutes and unfortunately wasn’t able to share my Prezi presentation, but I wanted to share it here for everyone to see the importance of sustainability education and the immense impact it has on our community. Stone Barns Teacher Institute 2017 Prezi By Ana Plana @StoneBarns @UnileverUSA #Sustainability #impactyourcommunity #educatingyouth #sustainbleeducation #futureoffood #makeadifference

Oooo The Places We’ll Go…

March 26, 2017

Organic Italian Wine…

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A thirty minute drive will take us to 30 hectares, overlooking Assisi, resting on sun drenched hills between Torgiano and Montefalco, in the heart of Umbria : Di Filippo Wines

Cheese…

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Just a few miles away from the Villa, we will be visiting Su Nuraghe, a locate cheese farm, where we can enjoy the local cheese and a view.

Organic Flour Mill…

Amazing pasta, bread and pasties starts with incredible local organic flour. We’ll be stopping by Silvestri organic mill to see how it’s done.