1TP3Feeding - Page 9

Un réfrigérateur qui fonctionne sans électricité, voilà une alternative à notre bon vieux frigo traditionnel ! Comment est-ce possible ? A condition d’avoir un petit bout de jardin et de pouvoir l’enterrer…. Explications.   Ce réfrigérateur souterrain a été conçu par le designer Floris Schoonderbeek, de l’entreprise Weltevree en Hollande. Construit

The health benefits of fish are well proven. However, more and more consumers today are wondering whether they can still eat them, given the urgent need to protect marine resources. They find it difficult to find their way through the various speeches they hear. Between overfishing

L’Alsace se dote aujourd’hui d’un outil de recherche et de développement inédit au service de l’Industrie alimentaire, 2ème secteur d’activité régional : Le FOOD Studio. Une initiative pionnière en Europe, portée par l’Association Régionale de l’Industrie Alimentaire (ARIA) d’Alsace qui souhaite hisser l’Industrie alimentaire alsacienne dans le Top 5 des

Aide alimentaire aux plus démunis : Stéphane LE FOLL annonce que les fruits et légumes retirés du marché pourront être donnés aux associations caritatives sous forme de produits transformés Depuis le 11 août 2014, la Commission européenne a ouvert des mesures de gestion de crise destinées à stabiliser les marchés

« EH ! Toi, que fais-tu pour rendre ton monde meilleur ? » C’est à partir de cette phrase de Soeur Emmanuelle que la fédération des producteurs de Légumes de France souhaite poser la même question à son 58ème Congrès qui aura lieu les 2O et 21 novembre 2014 : « que faisons-nous

In the light of the movements of opinion that are expressing concern about food safety, it seems legitimate to question the various ways in which the food we consume is manufactured. And in view of changing lifestyles and consumption patterns and the growing number of our fellow citizens in

According to an article in the New York Times, New York Mayor Michael Bloomberg is preparing to implement an ambitious new "compost plan" for his city, with the aim of diverting some 100,000 tons of food waste from municipal landfills. Read More

If man has always practiced food barter, this form of trade had a priori disappeared from our habits, but on the line of the economy of sharing, barter on everything and shared food, the Food Swap is making a strong comeback in several countries. Read More

Friday, April 12, 2013 - 11:00 a.m. at the CENTQUATRE, Paris - The Scientific Banquet® will offer the sharing of knowledge and flavors at the same time and place on the theme "Pillage and Waste" Read More

Towards a new consumption: Terra Nova publishes a report to reinvent "abundance". Today, our society of over-consumption rhymes for many with superfluous spending stimulated by novelty and advertising, impoverishing consumers and aggravating the scarcity of natural resources... But today, new forms of consumption are emerging,

How can we give back purchasing power to consumers by fighting against food waste? Paul-Adrien and Christophe Menez have just created Zéro Gâchis, a web platform and mobile application that allows consumers to list products close to their expiry date for free in stores near them. They can thus choose

This is the first social network for chefs: chefbychef.com. The idea: Chefs put themselves on stage and recommend their fellow chefs. And who better than a chef to recommend a restaurant to you? Read More

Ynsect is the winner of the Grand Prix de l'innovation de la Ville de Paris 2012, Eco-innovations category. Fly chips, a few larvae, beetle or mosquito flour for dinner? Before human food, Ynsect first and foremost addresses the animal feed market, fond of

The modern living paradigm: Cook it Raw, the future will be raw! Once again, I am raising your awareness of the paradigm of the living, which, in my opinion, should not be opposed to technology! This movement, which I often describe as In vivo - living - is expressed in more than one way

« Chef-Cui » est le nom de code de ce robot coupeur de Noodles, désormais cloné par dizaines pour remplacer le petit personnel dans les restaurants en Chine. Non, ce n’est pas une blague ! L’histoire : un restaurateur chinois a décidé de se passer des étudiants comme coupeurs de nouilles. Non pas

The Water Market: a different way to shop! In Southeast Asia, water markets attract tourists looking for authenticity and beautiful images... But for consumers who are concerned about their carbon impact, there is no need to go that far to taste the joys of these markets.