Список из самых популярных хештегов по теме #SUSTAINABLEFOOD

@rittersport, , a popular family-owned chocolate brand from Germany has just launched their premium range chocolate (Cocoa Selection) in Singapore. Swipe for a preview. With only three ingredients – cocoa, sugar and milk in one variety – recipes in the Cocoa Selection range are reduced to the essential and are made from 100% certified sustainable cocoa. The three varieties are distinguished by their cocoa content (55%, 61% and 74%). For each variety, Ritter Sport uses cocoa from only one country of origin, - Ghana, Nicaragua and Peru. These are now available at leading retailers in Singapore. Enjoy! #rittersport #rittersportsg #chocolate #sustainablefood #sustainablecocoa #ritter

Sunday brunch, Linda onion & rosemary sausage bap with ketchup! #vegan #vegetarian #plantbased #whatveganseat #veganfoodshare #veganblogger #sustainablefood

From farm to {Gandalf’s} table... Confused, but proud.... • • • • #gardening #farmtotable #vegetablegarden #farmhousegarden #gardensofinstagram #oversizedvegetables #giantvegetables #overgrowngarden #garden #homegrown #sustainablefood #homegrowngarden #homegrownfood #farmersmarketinspo

So many great chefs in Sweden the last days! Chefs Manifesto, Sweden Food Tech and A taste of Stockholm has been amazing! So much knowledge about how we can eat in the future! Are we closer to a solution, not sure. But I know that if we continue to be more people then we need to eat differently! Photo: Malin Nordblom #malinnordblom #fabfoodieswede #swedenfoodtech #chefsmanifesto #stockholmfood #sustainablefood #natachagomez #michaelelgebede #mauritsvanvroenhoven #davidjohansson #chefyiwen #eatclever #dontwastefood #zerowastefood

The cool and wet weather that we’re experiencing is brilliant for lettuce growth - and partly why I grow so much salad here. Only problem is that sales decline with the weather! I’m hoping for a little more sunshine and warmth to get people in the mood.... these lettuces are ready for a first pick, just over 3 weeks from planting out. - - - - - #sustainablefood #eatlocalgrown #dúilsadúlra #marketgarden #marketgardening #smallscalefarming #organicsalad #lettuce #organicfood #irishgrown #growyourown #organicgardening #permaculturegarden #biodynamics #localgrowers #nodig #notill #dingle #irishfood #healthyeating

Why do some animals have more than one stomach? Because they can’t digest at one time cellulose contained in vegetables, so they need more processing. It’s the same as cooking vegetables or seasoning with vinegar or lemon. Some animals use stronger acids to breakdown cellulose. Raw vegetables are less digestible than cooked (oxidized) meat. If you look at vegetarian animals they have a different belly from carnivores or omnivores, their more swollen. Animals are unable to digest plant carbohydrates cellulose, so microorganisms that live in the second stomach (small sac) digests it for them in a manual co-operation, these animals usually chew their food over and over again, up to 200 times. Unlike humans herbivores are capable of digesting plant cells and getting to the nutrients locked inside, like protein with help from its ruminant stomach. #locallyscourced #ruminants #ruminantsrule #nature #sustainablefood #natashacampbellmcbride #supportyourlocalfarmer #nutrientdense #nutritionfacts #cowsmilk #cows www.tossandburn.com

Ascepias syriaca (Common Milkweed) — There is no wild vegetable, no wild food plant more significant in my diet than common milkweed. The list of its attributes is so filled with virtue in terms of sustainable food sources that you would almost think I was making it all up. First of all, its perennial. Plant a patch of milkweed in your vegetable garden and you will have to work hard to remove it. But why would you? It furnishes not one or three but FIVE edible foodstuffs. FIVE. Shoots, flowerbuds, open flowers, seedpods and “cheese.” Nearly every other food plant is an annual, and must be started from seed or bought as a plant every year. Milkweed : once planted, forever tasted. — There are some issues and complications surrounding the harvest of milkweed in the wild, so let me take you through the process of what I have done and how I have acted. As with ramps, because I am sharing what *I* do doesnt mean that that is me telling you what *you* should do. Ive been blocked a lot this year because I talk about the dearth of ramps in my area with conviction. Yet I have never commented or messaged anyone about what they should do, merely tried to serve as an example for how to behave in desperate straits. On the opposite side of the coin, a woman once threatened to set my house on fire because I pick milkweed. My area is not your area, my forage is not your forage. — I spent three years studying milkweed in my area before I ate any more than a nibble. I wasnt unsure of the plant or its edibility. I was surveying quantites. In that time, I planted seeds and allowed what milkweed appeared to persist. I also encouraged my customers to plant many varieties of this plant. I have learned in that time that there is an extraordinary amount of this plant in my area, and it can be used sustainably. You dont have to trust me. It happens to be the truth. — The Monarch butterfly is rightly celebrated as a beautiful organism; but it is the panda of Lepidopterae. Hundreds of species of pollinators love milkweed for its sweet nectar and its abundant flowers. The impact on the abundant native milkweeds as a food source for many creatures comes from factory farming, not harvest.

Look at all that green! Sustainable farming is the way of the future. It ensures food for life. That's why we're on a mission to create and educate. Whether you're a food lover or a food creator, you can get involved today and be the difference for tomorrow. . . . #foodsecurity #charity #impact #breakthecycle #sustainablefood #sustainablefarming #makeadifference #foodiesforimpact #charity #dogood #philanthropic #activism #nonprofits #melbournefood #sydneyfood #perthfood #adelaidefood

Wild Combination #3 We are excited to announce our next Wild Combination walk and dinner in Prospect Park and environs. This event will once again feature a walk through the park, followed by drinks and dinner prepared by my lovely co-hosts @bichobk and I. This event will take place on the Summer Solstice weekend, and focus on the changes in the landscape as we dive into summer. At this time of year, the wild greens and wild vegetables begin to give way to summers bounty, which is that of wild and neglected fruit, mulberries and juneberries, the beginning of the cane fruits (wineberry, blackberry, raspberry) and the strong aromatic herbs of the meadow such as yarrow, bee balm and wild mountain mint. The clovers come into their own and become one of the dominant plant groups, replacing the wild mustards that reach their peak in spring. Many people think of late June as a somewhat dormant time in wild food, but in fact there are terrific opportunities available for both substantial food and wild vegetables, as well as the first and most ignored fruits of the year. Our talk will focus on the energy of fruit-bearing plants and trees, and how their changes can be observed and understood, even at a basic level. We will talk about flowers into fruit, and how to best prepare for the sometimes challenging task of collecting them at the perfect stage of ripeness. We will return to many of the most common and sustainable plants and their mutable characteristics as they hurl headlong into summer. The feel and scent, the tactile and sensory aspects of these plants reveal their uses, so we will be a little more hands-on (and noses and mouths-on) for this event. Appropriately, our theme for the after-walk dinner will be the food of the Persian world, with its emphasis on herbs, fresh and intense aromatic seasonings, and fresh, dried and preserved fruits. We will be preparing a mainly vegan meal of food combining these characteristics with both wild and conventional ingredients.