Just because it’s not good looking doesn’t mean it tastes bad. Growers take their odd-looking fruit and usually sell it to juice, soup, or canneries instead of grocery store. One grocery store chain in France decided to take the produce usually rejected by consumers and make something fun out of it. This marketing synopsis covers what they did:
We all know that fruits and vegetables are good for us – but did you know that at any age you can reduce your risk of death by 42%? According to some fresh research eating seven portions of fruit or veggies per day can provide massive health benefits, indeed with every serving increase you can reduce your risk of death by 17%!
Compared to eating less than one portion of fruit and vegetables, the risk of death by any cause is reduced by 14% by eating one to three portions, 29% for three to five portions, 36% for five to seven portions and 42% for seven or more. These figures are adjusted for sex, age, cigarette smoking, social class, Body Mass Index, education, physical activity and alcohol intake, and exclude deaths within a year of the food survey.
The study, published in the Journal of Epidemiology & Community Health, found that fresh vegetables had the strongest protective effect, with each daily portion reducing overall risk of death by 16%. Salad contributed to a 13% risk reduction per portion, and each portion of fresh fruit was associated with a smaller but still significant 4% reduction.
Starting a vegetable garden can be intimidating for some due to the tons of questions that one inevitable has to address. When should plants be planted? What if it’s a seed? How do I know when to pick them? These questions and more have been answered by a neat roll-out garden designed by Chris Chapman.
english designer chris chapman wanted to make planting vegetables and herbs at home less work with his roll-out vegetable mats. the design aims to make home food production as simple as possible and easy to maintain for busy individuals and families. the design features a mat pre-treated with fertilizer on its underside and a series of seed pouches which slowly biodegrade over time. this arrangements allows the plants to develop before coming in contact with nutrients, increasing the chances of germination. the mat is made from corrugated cardboard and come sin a variety of options each suited for different planting seasons. small signs designate which plant is where, making harvesting a breeze.
A restaurant in downtown Toronto has converted their deep fryer into a more efficient model and use the waste oil from the fryer to fuel a car. Neat!
Since installing the new deep fryer in late January, Broughton says his vegetable oil use has been cut in half and the amount of gas to run the fryer has been drastically reduced.
â€œThe fryer is supposed to use 40 per cent less gas, but weâ€™re still assessing exactly how much weâ€™re saving. Just from the lower vegetable oil use, Iâ€™m saving $80 a week, about $4,000 a year. My waste used to be about 100, 110 litres a week. Now itâ€™s about 50 litres a week. Angelo now takes pretty much all of our used oil for his car.â€
Rigitano says the only problem he has had so far with the car is when he took it to be serviced.
â€œMy mechanic started laughing. He said, â€˜Iâ€™m getting hungry.â€™ â€
Fact: According to Natural Resources Canada, North Americans produce 5 to 6 kg per person of trap grease removed from commercial cooking operations each year and another 3 to 5 kg of cleaner used cooking oils. Converting this could produce almost 2.5 billion litres of clean diesel a year, worth about $2 billion.