Archive for ecofren f & b

India’s official poverty line doesn’t measure up

Posted in Uncategorized with tags , , , , , , , , , , , , , on February 12, 2013 by ecofrenfood

India’s official poverty line doesn’t measure up

It is time to separate people’s real needs from the arbitrary assessments of poverty that have guided Indian governments

assessments of poverty that have guided Indian governments

An Indian vendor sells aubergines at a market in Kolkata

An Indian vendor sells aubergines at a wholesale market in Calcutta.
Photograph: Deshakalyan Chowdhury/AFP/Getty Images

India‘s poverty line has always been a matter of huge debate, but it was a discussion mostly confined to economists and policymakers. But the matter has now gone public, following a row about an affidavit from the planning commission to the supreme court of India, in which the official poverty line was set at 26 rupees (around $0.53) per person per day in rural areas and 32 rupees in urban areas. This can only be a good thing, because the official attempts to measure poverty are not just arcane, but riddled with contradictions.

 

How exactly are these numbers arrived at? The measure was developed in the early 1970s, when a group of experts decided the appropriate line would be set according to the average monthly consumption expenditure of households whose members consumed (per capita) 2,400 calories of food per day in rural India and 2,100 calories per day in urban India.

 

Subsequently, the poverty line has simply been updated using consumer price indices. These numbers now have little to do with actual calorie consumption because food consumption patterns have changed. However, the use of that line has been defended by official sources who have argued that, at that level of expenditure, families could afford to buy minimum food and have simply chosen not to.

 

Of course, this begs the question of whether it is really choice or the urgent need to consume other items (energy, healthcare and so on) that determine patterns of spending. Nevertheless, it is precisely this line (annually updated by consumer price indices) that has been used to describe the extent of poverty in India for decades. This was roughly similar to the World Bank’s estimate of $1 a day (now $1.25 a day) per person, not at nominal exchange rates, but at purchasing power parity (PPP) exchange rates.

 

In recent times, various committees led by economists have come up with different ways to measure the extent of poverty. The official line delivers a poverty rate of around 32% of the population. A committee under Suresh Tendulkar estimated it at 37%, while another led by NC Saxena said 50%, and in 2007 the Arjun Sengupta commission identified 77% of Indians as “poor and vulnerable”. The World Bank’s PPP estimate of Indian poverty was higher than 40% in 2005, while the Asian Development Bank arrived at almost 50%. The UNDP’s Multidimensional Poverty Index finds the proportion of the poor to be higher than 55%.

 

All this even sounds ridiculous. And if it were simply a question of measuring the extreme poor and tracking the extent of extreme poverty over time, this discussion could indeed be left to the social scientists. But what has made it matter – for all the wrong reasons – is that these arbitrarily drawn poverty lines have been used to determine the extent to which citizens receive subsidised access to essential goods and services.

 

Since the mid-1990s, various government schemes have differentiated between the categories of “Below Poverty Line” (BPL) and “Above Poverty Line”(APL), and it was announced that a whole range of subsidised goods and services – from cheaper food grain in the public distribution system to subsidised healthcare to access to funds for basic housing – would only be available to BPL households.

 

Since India has a federal system, state governments are in charge of delivery of all these goods and services, and they have to decide which households are most in need through surveys. In fact, many state governments have taken a more realistic view of the people in need and issued “BPL” cards to many more households than those recognised according to the official poverty line. In some southern states, for example, significantly more than two-thirds of rural households have BPL cards.

 

But the central government allocates resources (both money and food grain) to the states on the basis of the national poverty estimates taken from the national sample survey, which is based on the official poverty line. State governments that provide these goods and services to additional households have to finance the extra ones themselves. As they have faced hard budget constraints, this has become increasingly difficult. That is why the poverty numbers are such a bone of contention.

 

In this context, the only sensible thing for the government to do would be to separate the basic entitlements of the people, especially food, from such controversial numbers. This is the basic proposal of a statement signed by more than 30 leading economists, including two former state finance ministers and many senior economists who have worked with the government in different capacities. The statement is worth quoting in full:

 

 

We do not consider the official national poverty lines set by the planning commission, at 32 and 26 rupees per capita per day for urban and rural areas respectively, to be acceptable benchmarks to measure the extent of poverty in India. In any case, irrespective of the methodology we adopt to measure poverty, the number of poor and hungry people in the country remains unacceptably large.

While academic debates can continue on the appropriate measure of poverty in India, its extent and whether it is decreasing over time, we strongly believe that it is unacceptable and counterproductive to link the official poverty estimates to basic entitlements of the people, especially access to food. Official surveys of nutritional intakes and outcomes indicate that undernutrition is much more widespread than income poverty, however defined. It is also widely recognised that the targeted public distribution system (PDS) introduced since 1997 has done more harm than good by creating divisions even among the poor and has led to massive errors of exclusion. Recent evidence clearly establishes that states which have moved towards near universalisation of the PDS have performed much better in increasing offtake and reducing leakages.

Restoring the universal PDS appears to us as the best way forward in combating hunger and poverty. This is not only feasible within the available fiscal space of the Union (central) government but must be a policy priority in the backdrop of high and persistent food price inflation.

 

 

 

Following the controversy, the government has now declared that it will take into account multiple dimensions of deprivation for arriving at specific entitlements that rural households will receive, and that the current poverty estimates based on these declared numbers will not be used to impose any ceilings on the number of households to be included in different government programmes and schemes. We still have to see how this will play out, but here is a first step in the right direction.

 

• This article was amended on 4 October 2011. The final paragraph has been updated following the Indian government’s announcement on Tuesday that it would not cap poverty numbers. The paragraph had read: “This is something the government should pay heed to – otherwise, the growing perception is of a governing coalition that is not only riddled with corruption, but full of Marie Antoinette-style insensitivity.” This has now been changed.

http://www.guardian.co.uk/global-development/poverty-matters/2011/oct/04/india-measuring-poverty-line

SAY NO TO 鵝肝醬 Fois Gras

Posted in Uncategorized with tags , , , , , , , , , , , , , , , on December 27, 2012 by ecofrenfood

SAY NO TO 鵝肝醬 Fois Gras

Day to day we eat food that are tasty, delicious & did we ever stop to wonder where these food comes from & their origination? One fine example is the one below which I’ve received that I’m currently forwarding to gain awareness.
Thank you for sharing & your valuable time in analyzing.
 

Foie Gras
แปลว่าfat liver นั่นเอง
Foie Gras means “Fat Liver”  Foie Gras 的意思是肥的肝臟
It’s a very luxurious menu that originates from France 這是一道起源於法國,非常豪華的菜
But this dish comes from FORCE FEEDING a goose to make them develop FATTY LIVER DISEASE
.
但是這道菜的作法卻是強迫餵食鵝,導致牠們發展出肝臟肥大的疾病

Let’s see the source of thiswonderfuldish
 讓我們來看看這所謂很讚的菜餚是怎嚜來的

The geese are forced to eat… even if it does not desire to
 鵝被強迫餵食,就算它們並不想要再吃了

The metal pipe pass through the throat to stomacheven if it does not want to eat anything To make the liver bigger and fatter the geese are kept in …..
這金屬的管子穿過喉嚨到胃  就算鵝已經不想吃任何東西了  但是牠們仍然被強迫餵食



Cages that are very small and they are forced to stay in one position to avoid using energy, thus converting all food into fat.

籠子非常的小  為了避免鵝浪費力氣  牠們被強迫只能以同一種姿勢站著  這樣可以把所有食物轉換成脂肪
 
How sad their eyes show他們的眼睛看起來是如此哀傷



Their legs were bloated from long standing everyday. Not allowed to sleep because they will be held to eat again.

他們的腳因每天長時間站立而浮腫   牠們不能睡覺 因為牠們要保持吃個不停的狀態
Although they try to defend themselves, but refusal is useless
 雖然牠們也想替自己防衛,但是抗拒是沒有用的
How sad this kind of life can be…
 這是多悲慘的生活

They are forced to eat until they are dead & their bodies can’t stand it anymore. You can still see that the food is still in it’s mouth.
 牠們被強迫餵食到死去,直到牠們的身體再也無法站立  你可以看見牠們的嘴巴還有食物

Those who survive have cramped to inflamed until their asses bloodied as it’s shit comes out with it. What other pains & sufferings can be more than such inflicted tortures. 

Not only their mouth & throat hurts all the time, their stomach ache from the food, fats bloated their legs with no sleep and no exercise. But also no free will for life to see the sky or river.
 那些留下來的鵝,屁股在拉屎時流血,不只是牠們的嘴巴和喉嚨受傷,牠們的胃總是因為食物而疼痛。

The result to get abeautifuland white liver that becomes unusually big like this. As Liver canned from aboard.
 最後得到一個非常漂亮的肝臟,白色的肝臟變的異常的肥大

 
Stop being so selfish to make predation from now on please, every single life also has their mind & value.
Please forgive my poor English as I tried my best to revise this message. Kindly help to forward it out as these poor geese in other parts of the world do not deserve to be in such deplorable state of life.


STOP THE DAILY TORTURES AND CRUELTY TO THE ANIMALS.


STOP THE DEMAND AND THE SUPPLY WILL END, AND THE TORTURE AND SUFFERING WILL END.

 請停止這些殘忍的舉動。

Flora Naked Chef

Posted in Uncategorized with tags , , , , , , , , , , on July 29, 2012 by ecofrenfood

What Happens After Her Clothes Come Off? Cooking! (NSFW)

William Hsu at 8:43 PM February 13

When you’re presented with both sex and food, sex often ends up being the more important part of the package. Food becomes only a side dish. After all, a dinner date is only meant to be a prelude to an encounter between the sheets, and dessert, only the aftermath.

So what’s the obvious marketable solution for a television show about food? Why, Hong Kong producer Jesse Au‘s upcoming cooking show on the adult channel Ice and Fire, of course!

Hong Kong men apparently refuse to cook because it’s uninteresting and a waste of time (that’s what helpers are for, obviously). 26-year-old television host Flora Cheung wants to change that: “Most men don’t like to cook,” she told the South China Morning Post, “but I want to get them interested.”

Her idea of “interesting” (or the producer’s) comprises of shopping — fully clothed at first — in a market, before stripping down to a transparent apron to teach the nuances of cooking, thirty minutes per episode. Here’s a trailer of the Cantonese-language show, which can be seen on NOW TV, Hong Kong Broadband Network, and TVB Pay Vision:

Is it that outrageous to have a naked cooking show when there are already naked news reports, naked weather reports, and other naked shows that seem to cover every otherwise mundane aspect of modern society? We all know that sex sells, but how far do we go before we say enough is enough?

Sure, a naked cooking show is interesting, but what’s being sold here? Turns out Cheung has no previous professional cooking experience. One would think that the audience will still be more than captivated by her cooking. Then again, you never know with men. I just might be motivated enough to start cooking for myself.

Will you?

张净思(Flora),女,1985年生。香港模特。2009年香港工展选美小姐。

2009年香港工展选美小姐,被称为“冰火女厨神”。因裸照泄露而退出选美。

2011年2月下旬,香港付费成人频道将推出烹饪节目“遇见芙萝拉张净思”。港姐张净思真空上阵,为now冰火频道的新成人节目综艺节目《香港赤裸女厨神》到餐厅拍摄外景,全身赤裸只穿透视围裙下厨。

裸照事件

网民2009年12月20日在讨论区发放声称是29岁3号候选佳丽张净思的裸照,质疑“身为工展小姐竟然拍这种相?”该佳丽在其网页自称是“职业人体模特儿”,并公开大量性感相片和人体油画。选美会主办单位20日晚表示,张净思“因个人原因自行退选”。

第44届工展会工展小姐选举20日在铜锣湾维园举行评选活动,邀来厂商会副会长施荣怀和模特儿陈嘉容等担任评判。陈嘉容获悉事件后表示,裸体写真“有时很难界定是淫亵还是艺术,在乎用什么眼光去看”。她说,有关相片也要考虑模特儿出发点是为艺术还是色情,“但外国早有不少裸体模特儿,是很平常的事”。

20凌晨时分,有网民在讨论区贴出一些人体摄影者作品,包括一张躺在床上的露胸半裸照,并指该女子是工展小姐3号候选佳丽张净思。其后记者在某网站发现一个疑属张净思的个人专页,她自称是“全职人体模特儿”和“穷鬼艺术家”,专页内有大量性感写真照和人体油画,有浏览者留言说:“好靓、很有个性。”也有人批评水准低:“一辑恐怖的相片。”

张净思这次代表一家主要举办游泳班的机构参赛,记者到工展会相关单位查询时,职员承认有同名佳丽参赛,但表示因化妆问题,未能确定性感照是否同一人。

至20日晚,香港中华厂商联合会发言人表示,突然收到相关商户通知,指3号佳丽张净思因个人原因自行退选。发言人表示不会评论事件,又表示会方曾与参赛佳丽签署条款,订明“若做任何事有损相关机构声誉,会方便有权罢免其参赛资格”。

张净思
港姐张净思真空上阵,为now冰火频道的新成人节目综艺节目《香港赤裸女厨神》到餐厅拍摄外景,全身赤裸只穿透视围裙下厨。2011年2月下旬,香港付费成人频道将推出烹饪节目“遇见芙萝拉张净思”。节目每集30分钟,女主厨张净思会先带观众到常规市场采买,接着进摄影棚,然后开始轻解罗衫。

26岁的张净思表示,从没在餐厅厨房工作过,但她很喜欢烹饪,希望藉由节目与大家分享烹饪的乐趣,也希望吸引更多男性下厨。张净思还透露,特别订做了透明围裙,“它该包的地方都包,但什么也没遮”。

裸照事件过了一年多,似乎早已为人所淡忘。最近,张净思便效法已故知名AV女优饭岛爱在《东京情色派》的扮相,穿上性感透明围裙,教导广大男性观众怎么做广东菜,企图再度打响自己的知名度。张净思说,自己从没在餐厅厨房工作过,但希望借由这样的方案,吸引更多男性下厨。

香港深夜成人节目:冰火厨房

“冰火女厨神”张净思真空上阵,为now冰火频道的新成人节目《冰火厨房》到餐厅拍摄外景,竟然全裸只穿透视围裙下厨。Flora表示并不尴尬:“我做过三年人体模特儿,习惯了。起初见外国人体模特儿很漂亮,自己想试,于是入行。

下载地址:
http://www.filesonic.com/file/1217586671/冰火厨房.mkv
http://www.wupload.com/file/17855499/冰火厨房.mkv
http://www.wupload.com/file/18843430

$1 The Value of a Dollar

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on April 16, 2012 by ecofrenfood

When Jonathan Blaustein purchased 10 early-season organic blueberries for $1, he was a little upset by this price, because six weeks earlier he had purchased 17 organic blueberries from Chile for the same amount of money. And those blueberries from Chile were from 800 miles away but were half the cost of California berries.

Eventually, after seeing many different menus around the world with various dollar-priced meals, photographer Mr. Blaustein, 36, decided to pursue a project “The Value of a Dollar”.

So, what food can you buy if you only have $1 in your wallet? See these photos taken by Mr. Blaustein and find out the answer.


Shurfine flour


A double cheeseburger from McDonald’s


Organic grapefruit from a natural food store


Conventional grapefruit


Tomatillos from Mexico


Candy necklaces from China


Shufrine white bread


Potted meat food product


Organic basmati rice


Tea biscuits from Spain


Shrimp-flavored ramen noodles


Beef shank


Pork floss, or rousong


Fenugreek seeds from India


Saffron


Side salad with ranch dressing from Burger King


Escargot in a can from Indonesia


Early-season organic blueberries from California


Dried smelt

Play dough for kids

Posted in Uncategorized with tags , , , , , , , , , , , , , on February 12, 2012 by ecofrenfood

Rubbery Play dough

2 cups baking soda
1 1/2 cups water
1 cup cornstarch

Mix with a fork until smooth. Boil over med. heat until thick. Spoon onto plate or wax paper.

Nature’s Play dough

1 cup flour
1/2 cup salt
1 cup water
2 T oil
2 T cream of tartar
beet, spinach, and carrot juice

Mix flour, salt and oil, and slowly add the water. Cook over med. heat, stirring until dough becomes stiff. Turn out onto wax paper and let cool. Knead the dough with your hands until of proper consistency. Use as is, or divide into balls and add a few drops of the vegetable juices to make green, pink, and orange.

Bumpy dough

Add 3/4 cup water to 1/4 cup salt, then mix with 2 or 3 tsp. water.

Bread dough

Cut the crusts off slices of bread and mix with diluted white glue. Form into shapes, animals, etc. When dry, paint and/or shellac.

Paper Mache Paste #1

1/2 cup non rising wheat flour
1/4 cup powdered resin glue (available at hobby shops)
1/2 cup warm water
1 1/2 cups hot water
4 drops oil of wintergreen

Mix the flour and resin glue in a saucepan. Slowly pour in the warm water. Then add the hot water and stir vigorously. Cook over low heat stirring until paste is smooth, thick and clear. Should be used in 2-3 days.

Paperhanger’s Paste

1 cup non rising wheat flour
1 T powdered alum
1 T powdered rosin (yes, rosin)
1 1/2 cups warm water
4 1/2 cups hot water
1 1/2 cups cold water
8 drops oil of cinnamon

Mix the flour, alum and rosin in a saucepan. Then add the warm water, stirring until smooth. Pour in the hot water and stir vigorously. Place over low heat and boil until the paste becomes thick and clear. Thin with cold water. Add oil as a preservative, if not using immediately.

“GUM” for stamps and paper labels

1 (1/4 3 ounce packet) of unflavored gelatin
1 T cold water
3 T boiling water
1/2 tsp white peppermint extract
2 drops boric acid solution

Sprinkle the gelatin into the cold water to soften. Pour into the boiling water, stirring until dissolved. Add the remaining ingredients and mix well.

To use glue, brush thinly onto the back of a stamp or some paper and let dry. When applying to paper, just moisten it a bit. To keep, store in a small jar or bottle with a lid. Warm in a pan to turn into a liquid again.

Gouache Paint (opaque paint that dries quickly and can be painted on in layers)

2 cups dextrin (hobby stores have it)
4 T DISTILLED water
1/2 cup honey
2 tsp glycerin
1/2 tsp boric acid solution
powdered or poster paints

Dissolve the dextrin in the water (will be foamy). Then add the honey, glycerin and boric acid. Stir well, or shake in covered jar.

Mix this base with powdered paint or poster paint and store tightly covered. Thin with water if too thick.

Crayons

Put pieces of old crayons of the same or similar colors in a coffee can and set it in a pan of water on the stove. Cook until melted. Pour the wax into a mold and allow to harden.

Feelie Bags

1/2 cup dippity-do hair gel
food coloring
zip lock bag

Add food coloring and dippity-do to zip lock bag- make sure it is sealed well, and let children manipulate.

Strawberry Shortcake Recipe

Posted in Uncategorized with tags , , , , , , , , , , , on February 7, 2012 by ecofrenfood

Strawberry Shortcake Recipe

Prep time: 15 minutesCook time: 25 minutes
INGREDIENTS
Strawberries and whipping cream:
3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla
METHOD
Remove the stems from the strawberries. Slice into thin (1/4″ to 1/8″) slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.

Biscuits from scratch
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Makes 9 biscuits. (Adapted from Fine Cooking Magazine, July 2003)

Bisquick biscuits:
2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar
The strawberry shortcake biscuit recipe used to be on the side of the Bisquick box. For some unfathomable reason, the company has started to print the recipe on the inside of the box. Talk about not understanding your customers! If you can’t find the recipe, here it is:
Heat oven to 425°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.
Makes 6 biscuits.

Gluten-free biscuits:
1-1/2 cups Gluten Free All Purpose Baking Flour (Bob’s Red Mill)
1 Tbsp. Sugar
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Guar Gum
1/2 tsp. Salt
1/4 cup Shortening
1/2 cup Milk
1 large Egg White
Preheat oven to 350º. Line baking sheet with parchment paper or grease lightly.
In food processor, pulse dry ingredients (flour through salt) with shortening until mixture is consistency of small peas. Add milk and egg white. Blend until dough forms ball, scraping down sides with spatula, if necessary. Dough will be somewhat soft.
Place dough on parchment-lined or greased baking sheet that’s been lightly dusted with rice flour. Gently pat to 3/4-inch thick circle with hands or spatula. Lightly dust dough with rice flour. Cut into ten 2-inch circles with floured biscuit cutter. Shape remaining dough to 3/4-inch thick and cut again. If dough is sticky, lightly dust with more flour. Arrange evenly on baking sheet.
Bake 12-15 minutes or until nicely browned. Best when served warm or gently reheated in microwave oven. Serves 10. (Recipe from Bob’s Red Mill)

Trends in Food Waste Management

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , on December 31, 2011 by ecofrenfood

Trends in Food Waste Management
by Salman Zafar
http://bioenergyconsult.wordpress.com/tag/food-waste/

Food waste is an untapped energy source that mostly ends up rotting in landfills, thereby releasing greenhouse gases into the atmosphere. Food waste is difficult to treat or recycle since it contains high levels of sodium salt and moisture, and is mixed with other waste during collection. Major generators of food wastes include hotels, restaurants, supermarkets, residential blocks, cafeterias, airline caterers, food processing industries, etc.

In United States, food waste is the third largest waste stream after paper and yard waste. Around 12.7 percent of the total municipal solid waste (MSW) generated in the year 2008 was food scraps that amounted to about 32 million tons. According to EPA, about 31 million tons of food waste was thrown away into landfills or incinerators in 2008. As far as United Kingdom is concerned, households throw away 8.3 million tons of food each year. These statistics are an indication of tremendous amount of food waste generated all over the world.

The proportion of food waste in municipal waste stream is gradually increasing and hence a proper food waste management strategy needs to be devised to ensure its eco-friendly and sustainable disposal. Food waste can be recycled via:

•In-vessel composting (IVC): A treatment that breaks down biodegradable waste by naturally occurring micro-organisms with oxygen, in an enclosed vessel or tunnel;
•Anaerobic digestion (AD): A treatment that breaks down biodegradable waste in the absence of oxygen, producing a renewable energy (biogas) that can be used to generate electricity and heat.
Currently, only about 3 percent of food waste is recycled throughout U.S., mainly through composting. Composting provides an alternative to landfill disposal of food waste, however it requires large areas of land, produces volatile organic compounds and consumes energy. Consequently, there is an urgent need to explore better recycling alternatives. Anaerobic digestion has been successfully used in several European and Asian countries to stabilize food wastes, and to provide beneficial end-products. Sweden, Austria, Denmark, Germany and England have led the way in developing new advanced biogas technologies and setting up new projects for conversion of food waste into energy.

Of the different types of organic wastes available, food waste holds the highest potential in terms of economic exploitation as it contains high amount of carbon and can be efficiently converted into biogas and organic fertilizer. Food waste can either be used as a single substrate in a biogas plant, or can be co-digested with organic wastes like cow manure, poultry litter, sewage, crop residues, abattoir wastes, etc.
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Food Waste-to-Energy
by Salman Zafar

The waste management hierarchy suggests that reduce, reuse and recycling should always be given preference in a typical waste management system. However, these options cannot be applied uniformly for all kinds of wastes. For examples, organic waste is quite difficult to deal with using the conventional 3R strategy. Of the different types of organic wastes available, food waste holds the highest potential in terms of economic exploitation as it contains high amount of carbon and can be efficiently converted into biogas and organic fertilizer.

There are numerous places which are the sources of large amounts of food waste and hence a proper food-waste management strategy needs to be devised for them to make sure that either they are disposed off in a safe manner or utilized efficiently. These places include hotels, restaurants, malls, residential societies, college/school/office canteens, religious mass cooking places, airline caterers, food and meat processing industries and vegetable markets which generate organic waste of considerable quantum on a daily basis.

The anaerobic digestion technology is highly apt in dealing with the chronic problem of organic waste management in urban societies. Although the technology is commercially viable in the longer run, the high initial capital cost is a major hurdle towards its proliferation. The onus is on the governments to create awareness and promote such technologies in a sustainable manner. At the same time, entrepreneurs, non-governmental organizations and environmental agencies should also take inspiration from successful food waste-to-energy projects in other countries and try to set up such facilities in Indian cities and towns.

Wine glasses

Posted in Uncategorized with tags , , , , , , , , , , on December 2, 2011 by ecofrenfood

Wine Glasses and Wine Glasses Music

Wine glasses varies for the types of wines. A good wine glass should be clear crystal, and stem should not be too long or short for proper handling.

Examples of wine glasses are :

Champagne flute

Bordeaux red wine glass

White wine glass

Sherry glass

Port glass

One of the finest maker of glassware is from an Austrian Wine Glass Company, Riedel. See various wine glasses, explore more information on wine colors, wine serving temperatures and watch video gallery from their website.

Wine Glasses Music

Wine glasses creates music through the rims filled with water, and the player’s fingers rubbed them to create notes. Way back 1741, a glass harp instrument or musical glasses which made of upright wine glasses was created by an Irishman Richard Pockrich, the first virtuoso of the instrument. This has been more popularized in the 18th century mostly in European countries, and up to the present several musicians are into wine glasses music.

sweet potato leaves

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on December 2, 2011 by ecofrenfood

TAKE SWEET POTATO LEAVES

Many people are familiar with sweet potatoes – the tuber we use for cooking, baking or making desserts. But do you know that the leaves of the sweet potato plant can be eaten as well? Known as Fun Shee Yip in Cantonese, the leaves are tender; have a nicely-balanced flavor, with not even a hint of bitterness. Its nutritional content is said to be comparable to the spinach. The leaves contain dietary fiber, lipid, and essential minerals-&-nutrients such as calcium, phosphorus, magnesium, sodium, potassium, sulfur, iron, copper, zinc, manganese, aluminum and boron. They are also good sources of vitamin A ( very high content; good for skin-care ), thiamin, riboflavin, niacin and ascorbic acid. The leaves are high in protein, making it a perfect intake for vegetarians.

The bioactive compounds contained in SPL play a role in health-promotion by improving our immune function; reducing oxidative stress and free radical damage; reducing cardiovascular disease risk, and suppressing cancer cell-growth.

You can cook SPL in every way that you normally cook other greens. You can use it in soups. You can also stir-fry it or blanche it.


Apart from being tasty, this simple vegetable is packed with nutrition, being the only vegetable with Iodine, a common substance found in seafood. It also contains vitamin A, C and Calcium; In the Philippines, it is widely believed that lactating mothers fed sweet potato tops improve their breast milk production. In fact, it is now a major ingredient of a commercially available food supplement drink in the Philippines. It is also a folk remedy which is used to treat diarrhea and dizziness.

Beautiful FOOD Photos – World’s Best Photographers meal

Posted in Uncategorized with tags , , , , , , , , , , on October 29, 2011 by ecofrenfood