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Then his son, also named Jesse, wanted to get a hamburger food truck going. They also had friends with various food trucks and they wanted to all come together to add something new to the Porter area.

This strategy is aimed particularly toward middle and high school students who may leave campus during lunchtime or get to and from school on their own. But it can also support parents of younger children in their efforts to feed their children healthier food, and the strategy can work in conjunction with Safe Routes to Schools programs.

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By enacting zoning measures to prohibit the location of fast food restaurants and mobile food vendors near schools, communities can prevent children from substituting low-nutrient, high-calorie food for the healthier options served at school. Communities may also choose to extend the prohibition to parks, community centers, libraries, and other locations children frequent.

This strategy is best employed by communities that are planning new schools or have existing schools that do not currently have fast food restaurants located near them. These communities can use this ordinance to ensure that the school zones remain free of fast food restaurants. Communities that already have fast food available near schools can use this ordinance to prevent additional restaurants from locating near schools.

NSF International is a non-profit, independent third-party certifier of products for the food processing industry, with strict measures and methods of testing, they can ensure that all products are in compliance with the Food and Drug Administration and United states department of Agriculture, helping to protect the safety and health of end users.

It is because there are three certifiable areas totally in the NSF certificates, the lighting fixtures are only related to the Non-food zone and Splash zone cause the lighting fixtures will not have direct contact with the food products.

The areas will not direct contact with the food products during normal operations however, the fixtures should situated such that liquids used in the processing or cleaning procedures, such as splash, spill, or other soil the surface of fixtures

-rotten from the fridge (food zone also tried with custom c:food) zone +rotten to my dump doesnt work, I tried c:food, -rotten, -(rotten), -q:rotten from the fridge to reverse on my dump, both overlap with unsorted zone. I can't get it to work. Please help.

People in the blue zones eat an impressive variety of garden vegetables when they are in season, and then they pickle or dry the surplus to enjoy during the off-season. The best-of-the-best longevity foods are leafy greens such as spinach, kale, beet and turnip tops, chard, and collards. Combined with seasonal fruits and vegetables, whole grains, and beans dominate blue zones meals all year long.

Many oils derive from plants, and they are all preferable to animal-based fats. We cannot say that olive oil is the only healthy plant-based oil, but it is the one most often used in the blue zones. Evidence shows that olive oil consumption increases good cholesterol and lowers bad cholesterol. In Ikaria, we found that for middle-aged people, about six tablespoons of olive oil daily seemed to cut the risk of dying in half.

People in four of the five blue zones consume meat, but they do so sparingly, using it as a celebratory food, a small side, or a way to flavor dishes. Research suggests that 30-year-old vegetarian Adventists will likely outlive their meat-eating counterparts by as many as eight years. At the same time, increasing the amount of plant-based foods in your meals has many salutary effects. Beans, greens, yams and sweet potatoes, fruits, nuts, and seeds should all be favored. Whole grains are OK too. Try a variety of fruits and vegetables; know which ones you like, and keep your kitchen stocked with them

Our advice: If you must eat sweets, save cookies, candy, and bakery items for special occasions, ideally as part of a meal. Limit sugar added to coffee, tea, or other foods to no more than four teaspoons per day. Skip any product that lists sugar among its first five ingredients.

The optimal mix of nuts: almonds (high in vitamin E and magnesium), peanuts (high in protein and folate, a B vitamin), Brazil nuts (high in selenium, a mineral found effective in protecting against prostate cancer), cashews (high in magnesium), and walnuts (high in alpha-linoleic acid, the only omega-3 fat found in a plant-based food). Walnuts, peanuts, and almonds are the nuts most likely to lower your cholesterol.

Eat only sourdough or 100 percent whole wheat. Blue zones bread is unlike the bread most Americans buy. Most commercially available breads start with bleached white flour, which metabolizes quickly into sugar and spikes insulin levels. But bread from the blue zones is either whole grain or sourdough, each with its own healthful characteristics. In Ikaria and Sardinia, breads are made from a variety of whole grains such as wheat, rye, or barley, each of which offers a wide spectrum of nutrients, such as tryptophan, an amino acid, and the minerals selenium and magnesium.

Matt Sanderson is a communications specialist, media consultant and journalist. His passion for real food justice began when volunteering with Southern California fruit harvesting organization Food Forward in 2019 and the groundbreaking Food Leaders Lab of the Los Angeles Food Policy Council. From there, Matt joined the Good Food Economy Working Group of the Los Angeles Food Policy Council, spearheading social media marketing and media outreach for the Good Food Zones policy implementation. He also volunteers his time with LA Compost and grassroots non-profit Farm2People, which formed in 2020 in response to the COVID-19 disruption of the local food supply chain.

Matt: Overall, we want to increase access and demand for healthy food in food desert communities, which is increasing options for healthy food, especially in areas like South Los Angeles; as well as build demand for healthy food through culturally relevant practices. This also promotes economic development through food entrepreneurship, which is helping healthy food business owners develop strong business acumen, and scale micro and small healthy food business operations.

Matt: Sure Kelly, thank you so much. I really have to pause first and give a ton of credit to Samantha, Ronnell, and our team on the working group or hitting the ground running earlier this year to identify potential businesses affected by the lack of investment in these communities in these target pilot zones, which are Council Districts in Los Angeles that we would like to get the Pilot Program off and running. And we began cold calling and cold emailing of business owners who we identified in these zones. And South LA Cafe, is one of the more prominent ones. And really had to just start off with surveys with these business owners and hear their story. And what became markedly clear from the start of our effort, which did begin after the pandemic started, but as the months went on from May to June, June to July, and making these calls and getting the interviews became abundantly clear that yes, these business owners already were having a tough time navigating say government systems, city systems for just say permitting.

The produce safety rule requires the inspection, maintenance, cleaning and, when necessary and appropriate, sanitizing of all food contact surfaces on equipment and tools used during pre and post-harvest farm activities to protect against contamination of produce intended or likely to be eaten raw covered under the rule.

Non-food contact surfaces tools and equipment must also be maintained and cleaned, when necessary, to prevent contamination of produce. The "Zone Concept" is a term used in the food industry to divide food packing and process operations into four zones based on the level of risk of contamination that each is exposed to.

The use of the Zone Concept is highly recommended in order to better target cleaning and sanitation efforts in the packinghouse according to the risk they represent. Let's take a look at each zone that can be found in a packinghouse environment.

Zone 1 surfaces includes all food contact surfaces and utensils. These surfaces have contact or are exposed to produce during the farm's normal operations. Cleaning and sanitizing practices in Zone 1 surfaces should be a priority in order to reduce the risk of cross contamination. Examples of Zone 1 areas in the farm include: 2351a5e196