[111718] in Discussion of MIT-community interests
Turn Your Photos to Art | 85% Off Custom Canvas Prints
daemon@ATHENA.MIT.EDU (Easy Canvas Prints Partner)
Wed Nov 28 14:42:17 2018
Date: Wed, 28 Nov 2018 20:42:15 +0100
From: "Easy Canvas Prints Partner" <correspondence@ultraomaega.icu>
Reply-To: "Easy Canvas Prints Affiliate" <correspondence@ultraomaega.icu>
To: <mit-talk-mtg@charon.mit.edu>
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Turn Your Photos to Art | 85% Off Custom Canvas Prints
http://ultraomaega.icu/EAMzpbNJP84tyAxEJDk93R0v151vw0B5_znwl4cCi-EQYQQt_277126_291e_9f7a2b65_0300
http://ultraomaega.icu/GhF9gkR-kmTPpenkC297bhEEj2PxbpQSDiPbnmKkzog8Tmjn_277126_291e_e476ad04_0300
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Historically, humans secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry.
Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food.
The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger". Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Corn (maize), wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock.
Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina. Inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.
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