“We were inspired by the big brands and, can we do what they’re able to do?” said Lawrence Soler, CEO of the Partnership for a Healthier America.
“Industry could solve that issue in a heartbeat,” Vilsack said.
DENVER | Colorado is pondering spending about $1 million a year for five years to put more local produce in school cafeterias. A grant program up for its first vote Wednesday in a House committee would make Colorado the 17th state to chip in grant money in addition to federal programs to help get more locally […]
“I think a lot of it is just this rejection of the more structural bouquets — the flowers that are the Dirty Dozen, the same-old, same-old,” Prinzing said. “The romance of a meadow or a cottage-garden flower or an heirloom flower is really penetrating the consciousness of floral designers.”
“I think we’re in a void here for natural foods,” Flatland said at his brewery on East Colfax Avenue. “I’m excited about what they’re trying to do.”
“It is burdensome,” Leahy said. “But if we’re going to use these tools, we’ve got to ensure that they’re used as safely as possible.”
“It sounds gross, but they can eat a half pound of fruit and vegetable bits, eggshells and coffee grounds a day, and if you manage the composter well you should forget it’s even there,” said Teddy Tedesco, project manager for the New York City Compost Project, hosted by the Brooklyn Botanic Garden.
“GMO ingredients aren’t the number one thing, but more than likely within a processed food I’d find something that is a genetically modified product,” said Chan, 41.