Regional Food Bank’s Post

Did you know that instant noodles were invented in 1958 as a solution to hunger and food shortages after World War II? Yes! Momofuku Ando’s invention of instant noodles is a remarkable story of innovation born out of necessity. After World War II, Japan faced severe food shortages, and Ando saw the need for an affordable, accessible, and easy-to-prepare food option. In 1958, he developed the first instant noodle product named Chicken Ramen, which revolutionized the food industry. Momofuku Ando’s dedication to solving food insecurity earned him global recognition. The invention not only addressed post-war hunger but also created a new way of thinking about convenience and accessibility in food. Today, billions of servings are consumed annually, making instant noodles a global staple. They’re even vital in disaster relief efforts due to their portability and ease of preparation. This story inspires us to think about how food innovation can address challenges like hunger and food insecurity. It’s a testament to how simple ideas can create lasting impacts.

Buying and eating local food is better for your health and for the health of our community, but it’s not always as easy as a quick run to your nearest grocery store. Right now it’s easier than ever, as Western New York is at the height of our harvest season. Farmer’s markets abound with local food options, and it’s a great way to meet the farmers and producers and ask them how you can shop locally in the off-season. Eat Local WNY offers a number of resources on their website to help you track down local food. It also offers a local food pledge, created to help encourage WNYers to increase their consumption of local food by just 10% this year. To learn more about local food availability, access and benefits, to hear more stories from the local food community, or to take the Eat Local WNY Food Pledge, visit eatlocalwny.org.

awareness is key

Sustainable food security solutions are what is needed to address the global challenges of food and nutrition security.

This is a really important article. We'd love to hear your thoughts on how we can fix this? Emergency government funding - absolutely. There will also be surplus and donated food available. But NZ's food insecurity issues are tragically getting worse. Without a food plan and subsequent action to fix this huge problem then the emergency is only just going to get worse. How can we work together to make this better?

This is such a powerful, succinct article highlighting the staggering amount of surplus healthy food in our province, and the atrocity of the level of #foodinsecurity that exists in the face of it. At the Greater Vancouver Food Bank we are innovating, supporting other #foodbanks and #farmers, and trying to communicate with our provincial government that there are solutions (which don't include growing more food), and that we're here to help.

🌟 Today showcases how businesses can harness their resources, innovation, and people to uplift humanity in times of need. 🌟 We are beyond excited to introduce Chobani Super Milk, our first-ever donation-only product at Chobani. Designed to support those affected by natural disasters, Super Milk is a testament to how business can be a force for good. By providing essential nutrition to some of the most vulnerable in our home communities of Central New York and Southern Idaho, we're improving access to nutrient rich food. Thanks to our partnership with the American Red Cross, Koby Langley, Nick Bond Chobani Super Milk will be deployed nationally to areas facing natural disasters. It has already reached New Mexico to serve the wildfires. This shelf-stable product increases protein portability, ensuring that power of milk and all its vital nutrients reach those who need them most, wherever they are. Everything we make at Chobani is crafted with the lens of being delicious, nutritious, natural, and accessible. Chobani Super Milk is super because it has 50% more protein, 25% less sugar than regular milk, and even 7g of fiber. I am incredibly proud of everyone's hard work on this product and our unwavering commitment to using food as a force for good. Together, Chobani and our partners are proving that business can indeed be a catalyst for positive change. #Chobani #SuperMilk #FoodForGood #CommunitySupport #NaturalDisasterRelief #AmericanRedCross #PurposeDriven #ImpactfulBusiness #ProteinPortability

Due to the distribution chain of food, waste of food arises at an alarming rate, which leads to hunger issues. There are millions of people who are affected by these issues. Therefore, the Kabod Foundation created a content that would offer to you crucial knowledge and insights on how we can reduce food wastage and make distribution efficient. THEME: ZERO HUNGER - FOOD WASTE AND DISTRIBUTION INEFFICIENCY TIME: FLEXIBLE THE KABOD FOUNDATION Empower. Enrich. Innovate. #Sdg #sdggoals #SDGS #TKF #thekabodfoundation #hunger #sdg2 #hungercrises #hungerissues #foodwaste #wastage #distribution #inefficiency

As we sit down to eat, it's essential to remember the hidden costs behind our food choices. Behind every glass of milk, every slice of cheese, lies a story of immense suffering endured by dairy cows and their calves. From separation at birth to a life of confinement and exploitation, these animals endure unimaginable pain for products that aren't ours to take. It's time to say no to this cycle of cruelty and choose a dairy-free future. Sign up for our 21-day dairy-free journey and discover the joys of plant-based living. From delicious dairy-free recipes to expert tips and support, we're here to guide you every step of the way. Take your pledge today - https://lnkd.in/gFxnkbFR #choosecompassion #plantbasedjourney #dairyfreechallenge #crueltyfreeliving #foodandyou2 #samayu #ajustworld #animalpeopleplanet

The arc team at KUTV 2News / KMYU made my first live interview such a fun experience. What a great team they have! Farmers Markets and Food Pantries are such great places to get healthy foods, but you never know what is going to be available. Here are some additional tips for making the most out of those experiences: - Go to the market/pantry first and make a menu based off what you you find - Use MyPlate as a guide to make a general menu but decide the specifics when you get to the market/pantry (example: put ‘side of roasted vegetables’ on the menu and then wait until the market to decide which veggies you’re roasting) - Be flexible- if they don’t have the ingredient you were hoping for think about what you could switch it out for. - Ask questions- talk to the Farmer, talk to the pantry workers and get their ideas on how to use the available healthy foods in your menu The perfect recipe for these markets and pantries is: creativity + flexibility with a dash of curiosity :) Enjoy the last bit of the Farmers market season!