“The Food Sector includes agricultural production (crops and livestock) as well as food preparation, consumption, and waste. This essential human activity is responsible for a major share of greenhouse gas emissions today: crop and livestock production is the source of about 1/8 of anthropogenic emissions. Land clearing (which is mostly for agriculture) is the source of another 1/8 of emissions (IPCC, 2014). Many of Project Drawdown’s supply-side agricultural solutions reduce emissions from farming and ranching, while also sequestering significant amounts of carbon.”
“Since the Industrial Revolution, human activities have sadly resulted in significantly less photosynthetic capacity due to the reduced area of green groundcover on the Earth’s surface. Human activity has also impacted the photosynthetic rate of the groundcover that remains.
Our role, in the community of living things of which we are part, is to ensure that the way we manage green plants results in as much light energy as possible being transferred to — and maintained in — the soil battery as stable soil carbon. Increasing the level of soil carbon improves farm productivity, restores landscape function, reduces the impact of anthropogenic emissions, and increases resilience to climatic variability.
It is not so much a matter of how much carbon can be sequestered by any particular method in any particular place, but rather how much soil is sequestering carbon. If all agricultural, garden, and public lands were a net sink for carbon, we could easily reduce enough CO2 to counter emissions from the burning of fossil fuels.
Everyone benefits when soils are a net carbon sink. Through our food choices and farming and gardening practices we all have the opportunity to influence how soil is managed. Profitable agriculture, nutrient-dense food, clean water, and vibrant communities can be ours… if that is what we choose.”
“Buried within some 2,300 pages of the federal omnibus spending bill passed in March, the Tip Income Protection Act of 2018 allows for employees who do not customarily receive tips—busboys, chefs, line cooks, and the like—to participate in tip pools while also declaring that supervisors, managers, and owners cannot participate in tip pools.””The new legislation repealed a 2011 U.S. Department of Labor regulation that prohibited workers who did not regularly receive gratuities from participating in tip pooling regardless of whether their employers utilized the tip credit.”
This five-year study from Michigan State University shows that regenerative grazing practices resulted in significant net reductions in greenhouse gas emissions.
Scientists measured total methane and carbon emissions from a regenerative grazing operation. They also measured increases in organic matter and nitrogen in the soil. They compared their data to findings from prior studies on cattle feedlots (CAFO’S). The analysis showed a significant reduction in greenhouse gas omissions under the regenerative grazing system. The soil absorb enough carbon to cancel out methane emissions.
“The carbon sequestration rate allowed us to turn a carbon positive into a carbon negative compared to the most common management system in the finishing face.” -Paige Stanley, lead researcher, MSU
“Regenerative grazing provides ‘countless other ecosystem services including improved biodiversity, erosion control, increased soil water holding capacity, and greater drought resilience.’”-Christine Jones, Soil Ecologist
Read the study here:
Gallup’s Research’s latest findings: “Today’s top talent does not want a boss, they want a coach. “Performance management” must be transformed into “performance development” — an approach that focuses on growing leaders, not just keeping employees accountable.
- Current performance review processes often hurt organizations.
- Today’s top talent does not want a boss, they want a coach.
- Managers should establish expectations, coach and create accountability.”
“Gallup analytics suggest that leaders who want to develop their managers into successful leaders must focus on three things:
- establish expectations
- continually coach
- create accountability”
(Click on picture for link to full article)
2018 James Beard Foundation Restaurant and Chef Awards
Winners will be announced on May 7, 2018
Best New Restaurant
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.
The Charter Oak
St. Helena, CA
Outstanding Baker (Presented by Taylor Precision Products)
A chef or baker who prepares breads, pastries, or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.
Black Seed Bagels
Sofra Bakery and Café
Belinda Leong and Michel Suas
Standard Baking Co.
Publican Quality Bread
Outstanding Bar Program (Presented by Woodford Reserve Bourbon)
A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.
Anvil Bar & Refuge
Outstanding Chef (Presented by All-Clad Metalcrafters)
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.
Los Gatos, CA
The Restaurant at Meadowood
St. Helena, CA
Outstanding Pastry Chef (Presented by Lavazza)
A chef or baker who prepares desserts, pastries, or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years.
Highlands Bar & Grill
Spoon and Stable
Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere, and service. Eligible restaurants must have been in operation 10 or more consecutive years.
Frasca Food and Wine
Highlands Bar & Grill
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past five years.
Kevin Boehm and Rob Katz
Boka Restaurant Group (Boka, GT Fish & Oyster, Girl & the Goat, and others)
Uni, Little Donkey, Toro, and others
The Lucques Group (Lucques, a.o.c., Tavern, and others)
High Street Hospitality Group (Fork, High Street on Market, High Street on Hudson, and others)
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.
Ann Arbor, MI
Outstanding Wine Program (Presented by Robert Mondavi Winery)
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.
The Little Nell
Outstanding Wine, Spirits, or Beer Professional
A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.
St. Helena, CA
Foggy Ridge Cider
Grgich Hills Estate
St. George Spirits
Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
Clare de Boer
Santa Monica, CA
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.
Best Chef: Great Lakes (IL, IN, MI, OH)
Beverly Kim and Johnny Clark
David Posey and Anna Posey
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Bavette La Boucherie
Spoon and Stable
Best Chef: New York City (Five Boroughs)
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Myers + Chang
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Rachel Yang and Seif Chirchi
Best Chef: South (AL, AR, FL, LA, MS, PR)
San Juan, PR
Kristen Essig and Michael Stoltzfus
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
The Barn at Blackberry Farm
Rodney Scott’s BBQ
Andrew Ticer and Michael Hudman
Andrew Michael Italian Kitchen
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Mercantile Dining & Provision
Best Chef: West (CA, HI, NV)
Santa Monica, CA
2018 James Beard Foundation Who’s Who of Food & Beverage in America Inductees
These recipients will accept their awards at the James Beard Awards Gala on May 7 at Lyric Opera of Chicago.
Chef/Owner, TRADE, Porto, and Saloniki
Lally Brennan and Ti Adelaide Martin
Co-Proprietors, Commander’s Palace
Co-Founder/Owner, Vermont Creamery
Wine Director, The Dinex Group
New York City, NY
The following honorees will accept their awards at the James Beard Awards Gala on May 7 at Lyric Opera of Chicago
2018 James Beard Foundation America’s Classics (Presented by TABASCO®)
Owners: Kelly Cheng, Laura Cheng and Michael Cheng
Owners: Paul Deuterio and Ralph Deuterio
Union Gap, WA
Owner: Felipe Hernandez
El Guero Canelo
Owner: Daniel Contreras
Dong Phuong Bakery
New Orleans, LA
Owner: Linh Tran Garza
2018 James Beard Foundation Humanitarian of the Year
Multiple James Beard Award–Winning Chef; Owner, ThinkFoodGroup; Founder, World Central Kitchen
2018 James Beard Foundation Lifetime Achievement Award
Multiple James Beard Award–Winning Author
FOR COMPLETE LIST:
“The new standard combines the best of all the usual players–fair trade, humane, non-GMO–into one label that aims to set a new bar for sustainable, ethical agricultural production.
Rodale is one of a handful of organizations working with the natural soap brand Dr. Bronner’s and Patagonia to roll out a new sustainability standard, which Dr. Bronner’s president Mike Bronner calls “one standard to rule them all,” because it will incorporate best practices from pre-existing standards–as well as new criteria–into one certification.”