Download HOT! Food 4 Less

Farmers know first-hand how climate disasters, pollinator loss, heat waves, flash floods, and diminishing water supplies can make growing crops harder and less predictable. Yet many questions remain when it comes to how exactly crops are responding across cultivars and varying landscapes.

In addition, climate impacts such as extreme weather events are wiping out entire fields, lowering yields, and disrupting the food supply chain, while ground-level ozone pollution (which gets worse when the temperature rises) is already diminishing the growth of staples, like rice, wheat, soybean, and potatoes. Rising oceans are eroding and inundating coastal farm ecosystems. And climate change is one of the factors driving the decline in pollinators, which are essential for many crops.

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Farmers and gardeners are powerful people, helping to ensure that food is available for everyone, and they can play a powerful role in reducing water consumption and water waste. The United Nations has declared 2013 the International Year of Water Cooperation, and Food Tank will feature more water use innovations every day to celebrate World Water Day on March 22nd. Working together ensures that everyone has access to enough water!

Most people eat much more sodium (salt) than they need. This can lead to health problems like high blood pressure. To lower the amount of sodium in your diet, follow these tips when you go food shopping:

Changes in climate can have a direct impact on various contaminants in food -- from chemical pollutants such as pesticides, mycotoxins and marine biotoxins to microbiological hazards such as pathogens and parasites -- by altering their occurrence pattern or virulence, the researchers concluded.

There is also strong evidence that climate change increases the risks associated with various chemical contaminants, Mukerjee and fellow food safety and quality specialist Vittorio Fattori told this publication.

Is it possible to starve yourself of nutrients while simultaneously gaining weight? It turns out the answer is yes. According to a growing body of research, rising carbon dioxide levels are making our food less nutritious, robbing key crops of vitamins essential to human development.

Studies have shown that crops as varied as wheat, maize, soybeans and field peas contain less protein, zinc, and iron when grown under levels of carbon dioxide expected by 2050. Many crops have already suffered losses in these nutrients; one study compared modern plants with historical herbarium specimens and found that levels of all minerals, including zinc, iron and calcium, closely tracked carbon dioxide levels through time.

The latest paper on the topic, published earlier this year in Science Advances, found that concentrations of essential nutrients decreased in 18 strains of rice after being exposed to increased carbon dioxide levels in an experiment. The study was the first to show that B vitamins like riboflavin, which helps your body break down food to make energy, and folate, which is important for fetal development, dropped by as much as 30 percent.

Agricultural scientists have known for some time that our food has been getting less nutritious, but they thought it was only due to a byproduct of modern farming methods: soil overuse which leads to mineral depletion, or breeders favoring high-yield varieties, which sacrifices nutrition for size. Meanwhile, plant researchers working over the last couple of decades were finding something surprising: that elevated carbon dioxide also contributes to lowering mineral content in plants.

In this course, Huw Richards, a gardener with over 19 years of experience growing food using only organic methods, shows you a way to increase the productivity of your vegetable garden without having to invest loads of your time - so you have more freedom to enjoy and relax in your garden, and importantly, keep your garden thriving even if you have a 9-5.

Yes - this course is about how to better manage your time and energy in the garden and can be applied to all climates. The last lesson, however, is winter-based, but you can still apply this information if you live in a warm climate.

Definitely! The skills in this course are especially important for a beginner as it helps you feel far less overwhelmed and will also help prevent you from running into big challenges later down the line. It isn't a 'beginner vegetable gardener course' but the knowledge will greatly help you.

Volume eating focuses on the energy density of the foods you eat. Processed foods and snacks like soda, cake, cookies and ice cream are all high in energy density, while whole foods like apples, celery, kale and broccoli are low in energy density.

The volume of a food is based on the balance of carbohydrates, fat and protein in the food, as well as its fiber content. Foods that are high in water and fiber are also high-volume foods, in part because both water and fiber have little to no calories. Examples include:

Moderate-volume foods have a hefty dose of water, moderate amounts of fiber and may have moderate to high amounts of sugar. This means they have a higher calorie hit than high-volume foods. Examples include:

It would be hard to imagine a world without potatoes, tomatoes, and ample amounts of sugar and salt on the daily. At least, it would be for me. But the diet of the people of Medieval Europe was very different from what we are used to today. The staples, the recipes, and the way in which food was treated was, predictably, quite different some one thousand years ago. It was a world where grains like spelt and barley had a much more prominent place in the diet, and where flavors we take for granted, such as sweetness, saltiness, and spice, could be hard for the average person to procure. That is not to say that medieval people had a dull life in terms of food. Although information is hard to come by (as recipes were rarely recorded), the medieval world seems to have been full of flavors, and food had a very interesting place in society, in culture, religion, and economics.

Of course, the vast majority of meals were not holy ones. And most dinners did not consist only of bread and wine (though both were often major components of the overall meal). Different crops and forms of livestock could be found in different regions, and as a result regional cuisine tended to be based on what was locally available. In an age before preservation, you were unlikely to ever eat foods that had not been produced more than a week away from where you were, with the notable exception of salt and spices, which we will get to later. Not to mention the time of year greatly affected what you ate. Nowadays, seasonal fruits such as apples and pears are always on hand thanks to refrigeration (not to mention the fact you can import fresh fruit from areas where it is still grown during cold months). Medieval people lacked this luxury, and those foods which spoiled quickly had to be eaten quickly or else they would be wasted. Foods that could be kept for a while, such as grains which can be preserved in cool, dry granaries would be more common throughout the year while perishables would be a delicacy of a specific time. Regardless of where you were living the changing of seasons was the primary determinant of your diet at the time.

Religious and seasonal factors in food combined for the Christian of the past during the season of Lent, where eating the flesh of any animal that was not fish was strictly prohibited, as a way of giving up luxury in order to show devotion to the suffering of Christ. During these times, protein would come more from cheese, eggs, and legumes than from meats, and fish were a major component of the diet for those who lived near rivers and the coast, and therefore had access to fresh seafood. Interestingly, there were actually a few exceptions to the rule. The most famous example is perhaps the beaver, which was seen as a fish because it swam in the waters. Various kinds of birds were also cleared for consumption for this same purpose, and so there could be a surprising amount of meat eaten during days of fasting.

Medieval food was, in fact, quite diverse, and depending on the location, your diet would have differed greatly. For example, in areas around the Mediterranean, olives were the most common form of cooking fat, while lard and butter were more frequently found in northern climes. A good example of diversity in tastes can be seen in wines, as regional forms were very common in Europe. Even in Roman times, hundreds of forms of vine were being cultivated in different ways and in different places, leading to wines that were very different, and much of the trade of foodstuffs was primarily wine, both because of this regional variety as well as the fact that wine, unlike most food and drink, does not spoil over time if well kept (and even gets better!) Southern European wines were often sent north, especially wines from the region of Gascony in France, which even today is a place on the radar of any wine enthusiasts. Wine, however, was produced wherever grapes were able to be grown. In fact, during the Medieval warm period, which was a climate event from about the 8th to 13th century, vineyards were a common sight in southern England, and many local wines were made there.

Foods high in energy density include fatty foods such as french fries. A small order of fries can be 250 calories. For the same calories, you could eat 10 cups of spinach, 1 1/2 cups of strawberries and a small apple.

Simply put, energy density is the number of calories (energy) in a specific amount of food. High energy density means that there are a lot of calories in a small amount of food. Low energy density means there are few calories in a large amount of food.

When you're striving for weight loss, one strategy is to eat low-energy-dense foods. That is, you want to eat a greater amount of food that contains less calories. This helps you feel fuller on fewer calories. e24fc04721