Archive for the ‘Sustainability’ Category

Foodie Friday – World’s oldest beer

Thursday, February 24th, 2011 by Green Food Safety Coach

This is the first Foodie Friday in about a month as my computer and email have been having issues. You get used to a certain thing and then when you get a new computer and associated programs it takes a while to get your head around it – but Foodie Friday is now back with something special.

The world’s oldest drinkable beer is about 200 years old and was found in a shipwreck in the Baltic Sea in July 2010.

The bottles were found when a batch of champagne bottles from the wreck were lifted the 50m to the surface.

The beer has been taste tested by beer specialists and was drinkable – just!!!!! It had gone quite acid in the bottles.

Samples have been collected to determine if any of the yeast are alive and to try work out the recipe. Once all the tesing and analysisi has been completed, the aim is to try and brew it again. 

Friday’s Green Tip – even using paper, serviettes, toilet rolls and paper towel made from recycled materials are a simple and effective way to reduce your business’s environmental footprint.

Every little bit helps!

Foodie Friday – largest Salmon Terrine

Thursday, February 3rd, 2011 by Green Food Safety Coach

In a, to be confirmed by Guiness, attempt at a world record, a 19.5 m long Salmon Terrine weighing around 400kg was recently made using Tasmanian Salmon.

This is just one of the many interesting bits of trivia I have in my Foodie Facts game. To find out more, go to www.howsafeisyourfood.com.au/estore.html

Friday’s Green Tip -  sustainability means different things to different people but at the end of the day, we only have one planet and we should all do what we can to protect it. So reuse, reduce and recycle!!!

Every little bit helps!

Foodie Friday – hand washing

Friday, January 21st, 2011 by Green Food Safety Coach

Just came across a great flyer from Qld  Health about handwashing and other hygiene issues that impact of food safety. It has a great little hygiene quiz as well. You should be able to find it and other useful information at www.health.qld.gov.au

Friday’s Green Tip – there is going to be a major increase in rubbish throughout the eastern states of Australia as a result of these floods. This material should be recycled wherever possible to reduce any further impact on our precious environment.

Foodie Friday – Australian coffee facts

Friday, January 14th, 2011 by Green Food Safety Coach

Do you know that we drink around 480 million cappuccinos a year? What about the incredible 4 litres of coffee we each drink on average per year? To find out more amazing Australian coffee facts, go to www.howsafeisyourfood.com.au/articles.html

Friday’s Green Tip – Even with all the rain and floods that have been happening, remember that we still need to look after and conserve water. Don’t waste it.

Foodie Friday – most expensive whisky

Thursday, December 30th, 2010 by Green Food Safety Coach

Two bottles of  The Dalmore 64 have sold for 100 000 pounds each in October of this year. It sets the new record for the price paid for a bottle of whisky.

Only three bottles of the Trinitas were produced and include whisky stock that has matured for 140 years.

Experts have claimed that if this unique whisky were sold by the glass it would cost up to 20 000 pounds per 50mL.

Friday’ s Green Tip – With all the rain around at present, it is certainly worth seriously considering tanks, if possible, for all businesses and homes. It saves water use from the dams and also money (especially with the increasing prices we are all paying for water).

Excess packaging

Monday, December 27th, 2010 by Green Food Safety Coach

I was watching my nephew rip into his Christmas presents and then try to open the packaging of each toy – which can be pretty hard to do. I was just amazed at how much packaging is on gifts now.

I get that packaging has a variety of functions like protection, promotion and presentation, but does there have to be just so much for each item?

There must be a huge increase in waste at this time of the year with all the massive amount of packaging hitting our tips.

If this amount of packaging is actually required, is it possible for it to at least be made from recycled materials and also be recyclable?

Did anyone else think the same thing on Christmas Day?

Foodie Friday – Clean Up Australia

Thursday, December 23rd, 2010 by Green Food Safety Coach

201o was the 20th Anniversary of Clean Up Australia and apparently those doing the clean ups have removed 237 000 tonnes of waste from our environment during the year. To find out more about this brilliant and essential cause go to http://newsletter.cleanup.org.au/rp//1212/process.clsp?t=22C74BE0A430526C335599DD5617243607DDB152EBE1A4143EDDBFAD368C6A1D7

The following are dates for your 2011 diary

Clean Up Australia Day – Sunday 06 March

Business Clean Up Day – Tuesday 01 March

School Clean Up Day – Friday 04 March

Friday’s Green Tip – Get a team together whwn you get back from the Christmas Holidays and register at www.cleanupaustralia.org.au to clean up your office, school or a place near you

Foodie Friday – Dairy does not contribute to heart disease

Thursday, December 16th, 2010 by Green Food Safety Coach

It has long been a belief by many that consumption of dairy foods will increase the likelihood of coronary heart disease.

Recent studies have now confirmed that this is not the case and, in fact, may actually reduce the likelihood. 

More work is ongoing but this will probably turn another food myth on it’s head.

Friday’s Green Tip – One large quick serve restaurant chain has made significant sustainability moves in the last 12 months, including; rainwater tanks at all their separate locations, a more efficient piece of equipment at each location that uses 25% less energy and introducing one piece of cutlery that saves 23 tonnes of plastic per year. If one business can do these and other things, why aren’t you?  Start with the simple stuff and then work out from there.

Foodie Friday – GM crop destroyed in US

Saturday, December 4th, 2010 by Green Food Safety Coach

The US Federal Court has just ordered a genetically modified crop to be destroyed due to the sugar beet seedlings being planted against Federal Law.

This is the first time this has happened in the history of this science.

It raise that important question, once again, of the law not keeping up with technology.  With technologies like nano tech, genetic modification and others leaping ahead, the law makers have to find a way to keep on top of the ethical and political issues associated.

Fridays Green Tip – Always include ethical, and environmental issues when considering the purchase of new equipment and products.

Foodie Friday – A few foodie myths busted

Thursday, November 25th, 2010 by Green Food Safety Coach

It is only safe to eat food after it’s use by if the amount and type of bacteria in it are less than legally allowed.

It is not safe to eat food that has been on the floor or ground for only 3 / 5 /10 seconds.

It is not safe to put cooked food onto a plate or container that has held raw food, unless the plate / container has been thoroughly cleaned.

Bacteria are not generally dead when a food is frozen, they are usually just dormant.

Use by date is not the same as Best before.

Gluten is the number one food allergen in Australia.

Chickens in Australia are not given hormones to help them grow, it is done through a very carefully balanced and controlled diet.

Fridays Green Tip – Keep the vents of fridges and other equipment clean. It reduces potential contamination whilst reducing running costs and therefore using less electricity.