Archives - August 2008

Fishy Business

Before you bite into that fish and chips or spend $30 on halibut at the supermarket, you may want to take a second look: 25 per cent of fish is mislabeled, according to a University of Guelph study published today that used DNA analysis to determine the true identity of fish sold in Toronto and New York. One sample sold as tuna turned out to be tilapia; halibut was really hake; and red snapper was, on different occasions, lavender jobfish, Labrador redfish, perch and cod. (Full Article) Posted: 8-25-08

US Food Prices to Post Biggest Rise Since '90:USDA

U.S. consumers should brace for the biggest increase in food prices in nearly 20 years in 2008 and even more pain next year due to surging meat and produce prices, the Agriculture Department said on Wednesday. (Full Article) Posted: 8-25-08

Energy Efficient and Sustainable Refrigeration

Note: Via the UK,
When looking at the energy consumption of the commercial kitchen and the CO2 emissions generated, the refrigeration equipment and plant used needs careful consideration, as the total energy used by the caterer for refrigeration is estimated to be 6% of the total energy used by the catering facility. Major advances have been achieved in refrigeration technology over the past 10 years and it has become clear that commercial refrigeration has many untapped opportunities if we are serious about reducing the energy used and harmful emissions discharged. (Full Article) Posted: 8-16-08

Is Your Organic Food Really Organic?

When you buy food with a "USDA organic" label, do you know what you're getting? Now is a good time to ask such a question, as the USDA just announced Monday it was putting 15 out of 30 federally accredited organic certifiers they audited on probation, allowing them 12 months to make corrections or lose their accreditation. At the heart of the audit for several certifiers were imported foods and ingredients from other countries, including China. (Full Article) Posted: 8-09-08

Chefs, vendors Tout Frozen Fish as Eco-Friendly

In this era of globalization, restaurant menus from New York to San Francisco boast fresh fish with distant origins: blackfin tuna from Tobago, mahi-mahi from Hawaii and black grouper from the Bahamas. But a group of chefs and food service vendors (aware that such jet-setting comes at a heavy environmental cost) is promoting a radical shift in practice: Increase the amount of fish that is frozen at sea so it can be transported by ship or truck instead. (Full Article) Posted: 8-08-08

Hilton Cebu Engineer Invents System to Reuse Ice Machine Cooling Water

An invention that reuses the water used to cool ice machine compressors has allowed Hilton Cebu Resort & Spa in the Philippines to recycle hundreds of thousands of liters of water each year and save on its water bill. The invention, a simple piping system, is attached to three ice machines in the hotel, capturing the water used to cool the compressors and then sending this "grey water" to be reused in the hotel's flushing tanks, rather than simply washing down the drain. (Full Article) Posted: 8-05-08

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