With the closing of Google Reader this site lost what I thought was a nice source of information – the news links that used to show in the right hand column. While I look for another way of supplying news, I am going to add a place where suppliers of information can put a link to their offering on this page.
To start the ball rolling I am adding two links to online collections that were requested by other websites. The first is:
They describe the site as aggregating “the best free and open courseware for students and professionals, in a conveniently searchable online courseware platform”. They offer free courses from “Biology to accounting, foreign languages to science” from universities which includes Yale, MIT, Stanford and Harvard.
Its true that “One Third of All Food Produced is Lost or Wasted” but it does get a bit boring when we hear it over and over along with a means of reducing it which is simple and obvious. This is made worse by the fact that these means of reducing loss are often very daunting and require actions that you have little effect on.
click the image to visit the website
This CTA briefing paper does a good job of summarizing the various places and ways in which these losses can be addressed. It for example shows that consumers in upper income communities need to take care of their actions and reduce losses – something that's hard for the individual to impact on and where no progress is evident. But we should all keep enthusiastic about it and do whatever we can to reduce waste even if our little effort is not going to be significant on its own.
As a Food Processor, a way of looking at this and keeping up the enthusiasm is to see the other benefits of saving food, which are not always considered. Whatever you do to reduce losses in you plant doesn't only reduce losses of food it
Reduces agricultural input usage
Increases sustainability of you business
Saves you money, when the action required (as is often the case) does not require extra cost