Tied 1st Place Winner: Alliance to Feed the Future’s Lunchbox Lessons Grants for Teachers
By: Leshia Bolden of Doraville, GA- Doraville Public Schools
I am so exited to use this grant to develop my entire classroom into a place where students learn to take care of themselves through healthy eating. This year and for years to come each grade level must teach the Common Core standards within a unit that has a theme. In addition to Common core standards bringing Literary units to 2nd grade teaching, it has also brought a much higher level of technology use into the lower grades. Read More >>>
1st Place Winner: Alliance to Feed the Future’s Lunchbox Lessons Grants for Teachers
By:
Julaine Maskel Ospina
of
Waukegan, IL-Waukegan Public Schools
My goal will be for students to have a clear understanding of where our food comes from. We also will learn about making good food choices. Your website and others offer so much that makes these concepts more comprehensible." I am very excited to be a winner in The Alliance to Feed the Future’s “Professor Eatwell’s Great Giveaway. I teach in a low income school, as a bilingual teacher. All of my students are in the process of acquiring English. One stumbling block to comprehension in a second language is vocabulary and a lack of background knowledge. I plan to use this award to buy a computer and projector. Read More >>>
Remembering Margaret Thatcher: Revolutionary Reformer of both Freedom and Food Chemistry
By: Kimberly Reed, Executive Director, International Food Information Council (IFIC) Foundation
Today, the world lost a great person and the woman leader that I most admire: Margaret Thatcher. Lady Thatcher was the longest serving British Prime Minister of the 20th century, and the only woman ever to have held the position. For the readers of the International Food Information Council Foundation FoodInsight blog, I wanted to emphasize a part of her life that might not be highlighted in the mainstream press remembrances: Lady Thatcher started her professional career not in politics, but in food chemistry. Read More >>>
By:
Council for Biotechnology Information
Crops improved through agricultural biotechnology, which is also referred to as genetic-engineering or genetic modification, have been consumed around the world for two decades. Over the 17 years they have been commercially available they have been planted on over 3 billion acres in 29 countries, supplying trillions of meals, all without a single documented health incident. Read More >>>
Grand Prize Winner: Alliance to Feed the Future's Lunchbox Lessons Grants for Teachers
by Eileen Miesner of Altenberg, MO - Altenberg Public School
The $2500 grant will be put to great use here at Altenburg Public School. We are a small school, situated in a rural community. Many families commute to larger surrounding towns for work. Our students do not have access to a lot of technology except here at school. I will be using this money towards a portable computer lab which we will be able to use in the classrooms. The students will be able to do research on any number of topics. Read More >>>
Reaching the Next Generation to Sustain Modern Agricultural Practices
By Kimberly Reed, Executive Director, International Food Information Council (IFIC) Foundation
Greetings from Des Moines, Iowa, where more than 1,400 people from 70 nations have gathered to celebrate the World Food Prize. The World Food Prize is the foremost international award recognizing the accomplishments of individuals who have advanced human development by improving the quality, quantity, or availability of food in the world. Read More>>>
World Food Day and Food Science
By John Ruff, 2012-13, President, Institute of Food Technologists
On October 16, we once again have a unique opportunity to celebrate the importance of World Food Day. Since 1945, there has been tremendous progress on feeding the millions of people on our planet. A cornerstone of that success has been food science and technology, which has made it possible for us to feed people for generations ever since. Read More>>>
Biotech Crops: Consumers, Farmers and the Environment Reap Benefits
By Colleen Lerro, Communications Manager, Biotechnology Industry Organization
In the greater agriculture and food production community, all of us are wrestling with the challenge of increasing global food production by 70 percent or more to feed the world’s population by the year 2050. In our nation’s biotechnology sector, we feel strongly that science and technology are crucial to achieving this lofty goal. Read More >>>
US Food Production: Making Real Life Choices
By Jay Vroom, President & CEO, CropLife America
Most U.S. consumers benefit from an array of options and choices in their food supply. Stop at any neighborhood grocery store and you will be inundated with decisions. You can choose to purchase locally-grown food, fresh food, conventionally-produced food, organic food and everything in between. Yet the sad reality is that many people do not have the ability to make a decision about their food at all. Read More >>>