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Killexams : Food Professional information search - BingNews https://killexams.com/pass4sure/exam-detail/ACF-CCP Search results Killexams : Food Professional information search - BingNews https://killexams.com/pass4sure/exam-detail/ACF-CCP https://killexams.com/exam_list/Food Killexams : Black Foodie Finder Launches Platform To Find Quality Content From the Black Foodie Community

In search for some good food, head over to the Black Foodie Finder and find what satisfies your tastebuds.

Black Foodie Finder, a news and information-driven platform for urban foodies, has been created as a central site for Black Foodies to share their content, event, and news.

According to Yahoo Finance, The platform was launched as a space for foodies to connect and share interests surrounding food, business, and entertainment. Black Foodie Finder is the bridge between the Black community and the latest in the food industry.

“Black Foodie Finder is a platform for all the Black Foodies to gather around, Explore people’s creative talent through their food and business,” according to a statement from the founder. “Here you can find whatever you are looking for news, recipes, event, and many more.

Additionally, Black Foodie Finder publishes news blogs and visitors on the platform can find and connect with restaurants and chefs that appeal to their specific food desires.

“Our community includes foodies, chefs, event planners, attendees, and anyone needing a virtual tastebud awakening,” the founder added. “We strive to be a resource for Black Foodies all around the world. We will continue to share meaningful content that inspires others to enjoy the Black Foodie Lifestyle!”

The site’s food experts also offer interviews and in-depth editorials spotlighting food professionals and creators committed to their culinary crafts while honoring their heritage as African Americans. The platform aims to extend resources and opportunities to support like-minded foodies, in addition to promoting their network of creatives, culinary entrepreneurs, and non-profits throughout their community.

Those who connect through the platform can find resources to enhance their own culinary skills and recipes. People who are interested in becoming a part of this community and staying updated are encouraged to download The Black Restaurant & Foodie Directory App, which is available on iOS and Android.

According to the Black Foodie Finder website, the platform is presently accepting new partnerships.

Mon, 05 Dec 2022 09:25:00 -0600 en-US text/html https://www.blackenterprise.com/black-foodie-finder-launches-platform-to-find-quality-content-from-the-black-foodie-community/
Killexams : 13 Professional Chefs Reveal Their Least Favorite Food Killexams : Professional Chefs Reveal Their Least Favorite Food | Reader's Digest

2 / 13

Boiled eggs

Chef Brandon Carter from FARM in Bluffton, South Carolina will try just about anything. But don’t try to get him to order boiled eggs in any form or fashion. For a Southern chef, that’s a serious risk, as deviled eggs are a side at many meals, but boiled eggs are “a big NO” for this chef due to the “farty smell” that hits him before he can take a bite. Professional chefs would never order these 17 foods, either.

3 / 13

Coconut milk

Coconut milk is added to many soups, curries, and stews for light creaminess and a delicate sweetness for savory dishes. But you won’t find this ingredient in Edward McFarland’s dishes. McFarland is the chef/owner of New York City-based seafood restaurant, Ed’s Lobster Bar.

“I dislike coconut milk, specifically in savory dishes and especially when combined with curry or used in rice,” he says. “I do not like the overwhelming flavor or sweetness that it gives to the dish. For me personally, it is just too overpowering.” Chefs shop at Costco, too, and here’s what they buy.

5 / 13

Chocolate ice cream

“There isn’t much I won’t eat and not much I don’t enjoy eating, except for one thing—chocolate ice cream,” says Yankel Polak, head chef at ButcherBox. “Chocolate ice cream is just plain garbage. Even calling it chocolate is a blatant lie. It’s just brown awful tasting frozen cream.”

He continues: “We used to get the Neapolitan ice cream in a box when I was a kid. Strawberry was my favorite, vanilla was acceptable once I’d finished the strawberry, and then I’d throw it away once there was only chocolate left. I have this wonderful anticipation that I’m out to get a decadent mouthful of chocolate and then bam! Garbage.” The best ice cream shops in each state offer way more flavors than just chocolate.

6 / 13

Bell peppers

“Bell peppers have an overpowering taste that covers up the subtleties of other ingredients,” says Elana Horwich, author of Meal and a Spiel. “American cooks tend to add them as ‘cheap flavor’ to everything from eggs, sandwiches, pizzas, stir-fries, roasted veggies, and tacos.”

However, in Italy, where Horwich learned to cook, “they respect the powerful flavor of bell peppers, and use them only as the highlight of a dish like Pollo ai Peperoni (chicken with peppers), or serve them grilled and marinated as an antipasto.” Peppers are one of the main ingredients in the meals chefs always order at Italian restaurants.

7 / 13

Oatmeal

Some chefs like one version of a particular food (fresh tomatoes, for example). But they detest another version of that food (ketchup). That situation is true for Chef Robert Gomez, lead chef at Fresh n’ Lean. He says he has “love-hate” relationships with oats.

“I love oats in things like granola and oatmeal cookies but I hate hot oatmeal,” Gomez says. “For me, it’s more of a texture thing. It’s just too mushy and slimy in a sense. I’ve tried it many different ways, from extra sugar to an array of fruits and flavors, but underneath it all, it’s still the texture that gets to me.” Find out the 10 things even professional chefs cook in the microwave.

10 / 13

Onions

You may think of onions as the backbone of many dishes—and it is—but that doesn’t mean every cook likes or even wants to eat them. Johnny Ulloa, executive chef at Manhattan rooftop bar, The Sky Room, sure doesn’t.

While he cooks with them in his restaurant, the soft texture is off-putting. He even likes the taste that it gives to food, but he can’t overcome the slimy texture of cooked onions. Learn the 10 genius cooking tricks that are only taught in culinary school.

13 / 13

Sweetened desiccated coconut

“Yuck, yuck, yuck. It’s so sad to me that this amazing, beautiful, and delicious drupe is degraded to a cloying and strangely textured attempt at food,” says Jennifer Scism, chef and co-founder of Good To-Go. “Growing up in the 1960s and 1970s, it seemed that every Tom, Dick, and Harry making cookies or sweets added this God-awful concoction to their confections. To this day I can taste it in an instant. One bite and that cookie is in the trash. Don’t get me wrong—I’ve tried, I’ve made German Chocolate Cake that I can, kind of, choke down. But why, when coconut can be shredded and dried to perfection, is it ruined with the addition of sugar?” Next, read on as 10 professional chefs reveal their favorite comfort food.

Originally Published: February 26, 2020

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Killexams : How to Plate Food Like a Professional Chef for Your Next Dinner Party

With the winter holidays approaching, you're likely hosting — and cooking — more often. You probably want to impress your guests and make them feel appreciated, which means serving dishes that look as good as they taste. So why is it that no matter how hard you try, your meals don't look quite as mouthwatering as the ones at your favorite restaurant? The answer lies in the plating. Food looks more appetizing when it's beautifully arranged on a plate. The question, of course, is how to plate food like a professional. Read on for tips from experts, as well as the reasons why we salivate at the sight of "pretty" food.

Why is plating important?

When you’re hungry, how your food is arranged on your plate probably isn't top of mind. (And when you're "hangry," forget even using a plate.) That said, there are benefits to making your food look pretty. One of them is that it will taste better. The idea that food's aesthetic appeal enhances its flavor isn't new. In fact, it's generally agreed that Apicius, a food connoisseur from first-century Rome, is responsible for the famous phrase, “We eat first with our eyes.” Two millennia later, science has proved him right.

A 2021 study found that study participants’ appetites were more stimulated by plates with a garnish — an element added to a dish primarily for decoration — than those without one; and a 2014 study found that food arranged for visual appeal was perceived as tasting better by participants.

In the latter study, researchers presented participants with three salads containing the same ingredients. One salad was plated with all ingredients tossed; one was plated with each ingredient neatly separated out, but with no artistic touches; and one was plated to look like a painting by famous Russian abstract artist Wassily Kandinsky. Participants rated the Kandinsky salad as tasting the best, despite it containing the exact same ingredients as the other salads.

“The visual appeal of food has been, and will always be, an important matter to entice the appetite, ultimately enhancing the flavors of culinary creations,” said the researchers. If these studies aren’t enough proof that plating is important, take into consideration that you worked hard on making your food — and like a portrait deserves a frame, your masterpiece deserves appropriate presentation.

How do I plate my food well?

If you've been in the kitchen cooking your dish for a while, adding more time to the endeavor can feel like a lot to ask. But you don’t have to replicate a Kandinsky painting to make your plate more appetizing — in fact, you don’t even have to spend a lot of time on it. The plating tips below are quick and simple, and they'll turn your homemade dishes into works of art.

Choose the right plate.

While you may not supply your dishes a second thought when you’re eating alone, they're an essential part of intentional plating. Dishes are your food's canvas, and their size, shape, and color is important. If you’re worried that your plain white plates won’t work, good news: White is preferred by many chefs because it makes the food's colors pop, says chef Michael Welch. In fact, in a 2011 study, participants preferred a pink dessert served on a white plate to the same pink dessert served on a black plate. Researchers believe that the participants linked the intensity of the dessert's color contrast with the plate (pink against white plate versus pink against black plate) to the intensity of the dessert's flavor, and thus attributed their preference for the white plate to this connection. As for colors to avoid: “Typically, chefs stay away from blue plates, as there isn’t any naturally blue food and it is thought to be an unappetizing color,” says Welch.

Portion thoughtfully.

To make sure your dish looks — and tastes — the best, plate with the right portions. The main component of the dish should take center stage, and all the other elements should complement it. Sound complicated? Use the clock analogy, which is a classic plating method that ensures proper portioning. The Auguste Escoffier School of Culinary Arts says to think of your plate as a clock: The meat component should be placed between 3 and 9 o’clock; the starch, between 9 and 12; and the veggies, between 12 and 3. In addition, use odd numbers when plating individual foods, recommends the culinary school, as “the human brain finds odd numbers more pleasing than even numbers.” For example, when serving ravioli, put five on a plate instead of six.

Play with colors.

Just as a work of art with a variety of colors is visually interesting, so too is a plate with vibrant and contrasting colors. Yes, the color of your plate is important, but what’s on it matters even more. Bright, vibrant food colors are associated with freshness and flavor. “Create a focal point and add a burst of color. You can use herbs, vegetables, or fruit as accent colors if the main dish seems a little bland,” says the Auguste Escoffier School of Culinary Arts.

Prioritize simplicity and balance.

While variety is important, don’t let the elements of your dish crowd each other out. An uncluttered plate is more attractive than a busy one, and a dish with too many competing elements will confuse your guests. On the other hand, a dish without enough variety is boring. Professional chef Jack Coetzee recommends leaving space between the different parts of your dish and including “a hot element, a cold element, an element of texture, something crunchy, and something soft,” to keep your dish simple and well-balanced.

Have fun.

Perhaps the most important part of plating is that you enjoy it. Cooking and plating are art forms, and as such, should be avenues for creative expression. Plus, guests enjoy meals even more when they see their host enjoyed putting it together.

With these plating tips in your pocket, you’ll be ready to wow your guests at the next dinner party you host. To learn even more about what makes a plate of food look delicious from a professional food photographer, check out The Complete Guide to Food Photography by Lauren Caris Short (Buy on Amazon, $35.49).

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Killexams : Inspections: Food truck cited 20 times, including for insects; 8 restaurants ace reports

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Killexams : Operation Food Search partners with Jim Butler Auto Group to raise $100K to feed families

"We're seeing a need now more than ever. Food insecurity spiked during the pandemic and the challenges continue," Kristen Wild said.

ST. LOUIS COUNTY, Mo. — For more than 40 years, Operation Food Search has been serving the community. Yet, the services may be needed now more than ever.

Kristen Wild, President and CEO of Operation Food Search said, "We work to meet the immediate need for food assistance, but we're also working on the systemic causes of hunger to provide a long-term solution."

The need to feed is widespread.

"We serve 27 counties on both sides of the river in Missouri and Illinois. We serve 200,000 people every month," Wild said. 

She notes, the work is vital, especially this year.

"We're seeing a need now more than ever. Food insecurity spiked during the pandemic and the challenges continue. With inflation, utilities, food prices, gas and housing, all of those are impacting really everyone. But for low-income families especially difficult," Wild said. 

The rising costs are hitting families harder and the organization and fewer donations are rolling in.

"We have seen about a 24% decrease in food donations," Wild said.

This decrease in donations is why partnerships are essential.

5 On Your Side even partnered with Operation Food Search this year by the help of area high schools in a Tackle Hunger Campaign. 

Our Tackle Hunger sponsor, Neighbors Credit Union, presented a $5,500 check recently.

Area schools donated 44,479 pounds of food.

Operation Food Search is also working with Jim Butler Auto Group to add some fuel to the cause in the month of November and December. The goal is to raise $100,000.

Brad Sowers is the President of the Jim Butler Auto Group. 

"Every vehicle we sell for all six locations, we'll donate $50 per vehicle for Operation Food Search," he also said. "865,000 families can use our support and that's why we've done this program."

Community members can also donate food items at any of its location through Dec. 20. The goal is to collect 3,500 pounds of pantry items and they are not stopping there.

"We're on target for the donation dollar amount of $100,000," Sowers also said.

Community members can step in until the end of December to help their drive and volunteers are essential. 

Wild said that because of the work from volunteers, Operation Food Search was able to save more than $2 million last fiscal year.

Wild is not only thankful for the partnership, but also the amount of support the community brings. 

"The funds that allow us to purchase food and other services and the awareness that they're bringing to food insecurity is really critical for our mission," she said. 

Jim Butler Auto will host a fundraiser at Neiman Marcus on Dec. 8 at 6-9 p.m. 

It's a tasting event with five local chefs.

100% of ticket proceeds will go to Operation Food Search and The Food Bank for Central and Northeast Missouri.

Event chairs Brad and Michele Sowers will personally match the first $10,000 in private donations, of which Neiman Marcus has already pledged $2,000.

5 On Your Side even partnered with Operation Food Search this year by the help of area high schools in a Tackle Hunger Campaign. 

Our Tackle Hunger sponsor, Neighbors Credit Union, presented a $5,500 check recently.

Area schools donated 44,479 pounds of food.

To watch 5 On Your Side broadcasts or reports 24/7, 5 On Your Side is always streaming on 5+. download for free on Roku or Amazon Fire TV.

Thu, 01 Dec 2022 09:19:00 -0600 en-US text/html https://www.ksdk.com/article/life/food/operation-food-search-partners-with-jim-butler-auto-group-to-raise-100k-to-feed-families/63-d2ccd866-a917-426b-92db-580dd2ea38ee
Killexams : Doing 4 things can help you bounce back from a layoff: 'Go into preparation and planning mode' © Provided by CNBC

Big Tech layoffs have rattled the workforce, with companies like Meta, Twitter, Lyft, Coinbase and Netflix all letting go a chunk of their staff. And unfortunately, they're not alone. Many giants in industries like banking, real estate, food services, advertising, and retail have, or are planning to, cut their companies' headcounts amid inflation and a potential impending economic downturn, leaving workers to pick up the pieces.

According to Fana Yohannes, communications lead at Instagram and founder of Here2Help, a job search and mentorship community, reentering the workforce after a layoff can be tough at first, but entering "preparation and planning mode" is a key step to bouncing back.

"Not only are there so many talented people who are considered free agents in this tech industry right now. There are so many hiring freezes that people are up against," Yohannes tells CNBC Make It. "Companies are canceling job postings [on top of]  going through layoffs. So it's like, almost everywhere you look, it feels like nowhere is safe."

CNBC Make It spoke with Yohannes to find her best tips for recovering after being laid off, based on her insights as the founder of Here2Help:

Find an online community

Losing your job can feel extremely isolating, but there are thousands of people who have gone through ― or are currently experiencing ― the same thing. Yohannes says connecting with these individuals can help you get on the right track.

"During the [2008] recession, the social media tools we have now didn't really exist," Yohannes explains. "What I love about Instagram, TikTok, LinkedIn and Facebook is that there are so many community-filled spaces on those platforms right now dedicated to professional spaces and professional development. You just need to know where to look for them."

By searching keywords on these platforms, such as "layoffs," "job search help," or "networking opportunities," people can find posts and groups that'll meet their needs.

Yohannes points out communities like Here2Help, CCNYC and Sister Circle as great resources that provide access to professional development opportunities, mentors and even job postings.

"With social media groups, you have the ability to build connections, check in with people and share all kinds of information around things like pay transparency, open roles, or even how to prepare for an interview."

'Don't sleep on virtual events'

Though many companies and professional networking events have returned to in-person operations, hybrid and remote events are still available, and Yohannes recommends you leverage them.

"What I love about virtual events is if you really connect with someone, like a speaker, chances are you can shoot them a LinkedIn message or an Instagram DM or follow them and have a closer connection with them," she says.

"As we're approaching the holidays right now, when people's travel schedules might be a little bit tight, I think a virtual event is a really great way to get inspired and learn about different job leads and opportunities without even having to leave your home."

Be open and honest about your job status

Not only is being laid off a huge blow professionally, but it can also ruin someone's self-esteem. And given that most people opt to share their career highs with their network, Yohannes suggests that people get just as candid about their career lows.

"LinkedIn is kind of like our first go-to platform when it comes to professional networking," Yohannes explains. "But if you're really dedicated to being open and transparent about where you are currently on your job search, I think it's so important to let people know that you're available for hire across all of your platforms."

"Don't be afraid to do things like update your social media stories daily. Whether it's different memes that you're seeing about being available for hire, different resources that you've come across or even just an update on your unemployment … those spark the best conversations."

Take care of yourself

Reentering the job market means opening yourself to critiques, judgments and tough conversations. And if you haven't taken the time to nurture your mental health, those situations can be even more triggering.

Yohannes says it's okay to take some time off before searching for a new role.

"Whatever happens happens, but taking care of yourself is still going to be the number one most important thing during this time," she says. "Take a week or two to mourn or just be frustrated by the outcome of what just happened to you."

Yohannes also wants individuals recovering from a layoff to know that there is a light at the end of the tunnel.

"In any given situation, but especially with a layoff, although it hurts and it really does not feel good, receiving this as a redirection versus a setback is what's probably going to be most helpful for people," Yohannes says. "This moment in time doesn't define who you are, but it will define who you are becoming."

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Mon, 28 Nov 2022 23:16:00 -0600 en-US text/html https://www.msn.com/en-us/money/other/doing-4-things-can-help-you-bounce-back-from-a-layoff-go-into-preparation-and-planning-mode/ar-AA14EwtJ
Killexams : What happens to the food on MasterChef: The Professionals?
The latest saga of the competitive cooking show starts in November. (Picture: BBC)

MasterChef: The Professionals 2022 starts tonight, seeing the return of judges Gregg Wallace and Marcus Wareing – as well as the addition of new judge the acclaimed chef and restaurateur Anna Haugh.

Anna has said: ‘I’m thrilled to join the MasterChef judging team and meet new chefs on new adventures.

‘I’ll be judging the same way I judge my own chefs in my kitchen – I’ll be firm but fair and my expectations are high. I cannot wait to see what this year’s competition is going to bring.’

But as you’re watching these delicious dishes being made, you might be wondering exactly what happens to them once the cameras stop filming.

Well, MasterChef makes it very clear that absolutely no food is wasted after the judges have tested the meals.

We’d all love a taster of the mouth-watering meals, and it seems like the crew is no different.

The culinary delights are left for those operating cameras and directing the show behind the scenes.

So, if the judges fancy polishing off a meal, there’s almost always someone on set who’ll help them out.

None of the delicious food that gets created goes to waste. (Picture: BBC)

The show has strict rules about sourcing ingredients, with contestants ‘asked to only order the quantity of ingredients necessary to make the required number of plates of food.’

In addition to saving food by feeding the hungry crew, the BBC website states that the show:

MasterChef Australia contestant Simon Toohey, a sustainability enthusiast, assured that no food gets wasted.

He told The Project, ‘A lot of the stuff goes to all the secondary charities like OzHarvest, Foodbank, etc and passed on from there if they aren’t used.

‘And then if they are, then they go to the compost or they get spread around to people like us and the crew so there is actually zero waste within the MasterChef kitchen.’

MasterChef: The Professionals 2022 starts tonight at 9pm on BBC One.

MORE : MasterChef’s John Torode says women’s food tastes better than men’s as it’s ‘loving and maternal’

MORE : Lisa Snowdon crowned winner of Celebrity MasterChef 2022 after close final

Got a story?

If you’ve got a celebrity story, video or pictures get in touch with the Metro.co.uk entertainment team by emailing us celebtips@metro.co.uk, calling 020 3615 2145 or by visiting our Submit Stuff page – we’d love to hear from you.

Wed, 02 Nov 2022 07:19:00 -0500 Sophie Dickinson en text/html https://metro.co.uk/2022/11/02/what-happens-to-the-food-on-masterchef-the-professionals-17687573/?ico=related-posts Killexams : Agrame Attracts Over 4000 Industry Professionals As Food Security And Sustainability Dominated Agenda
(MENAFN- EIN Presswire)

More than 4,000 local and international industry professionals will meet in Dubai to showcase their products and solutions aimed at achieving self-reliance in food

Sustainability a key focus as Presentations by leading agriculture players, including Saudi Arabia's NEOM

H.E Mohammed Mousa Alameeri, Assistant Under-Secretary for the Food Diversity Sector, UAE Ministry of Climate Change and Environment (MoCCE) inaugurated Agra ME 2022

DUBAI, DUBAI, UNITED ARAB EMIRATES, October 28, 2022 / / -- Exploring the Middle East and North Africa's pathway to food security, AgraME – the region's most advanced agriculture event – officially concluded yesterday at the Dubai World Trade Centre. Officially inaugurated by His Excellency Mohammed Mousa Alameeri, Assistant Under-Secretary for the Food Diversity Sector at the UAE Ministry of Climate Change and Environment (MoCCE), AgraME explored courses such as sustainability, aquaculture, biodiversity, and smart farming.

Delivering the conference keynote on an opening day, His Excellency pointed out that ongoing efforts contributed to the UAE's leading position in the MENA region on the Economist Impact's Global Food Security Index 2022, compared to the third place in 2021.“The country ranks 23rd globally, advancing 12 places on last year,” he said.

Alameeri also noted that employing modern technologies is crucial to enhance food security by increasing production capabilities and ensuring its sustainability.“Therefore, organizing specialized conferences and exhibitions provides important platforms to showcase the latest innovative specialized solutions in the sector and promote opportunities to benefit from and leverage in an optimal manner. I was pleased to witness a rich agenda dealing with vital topics, such as aquaculture, controlled-environment agriculture, vertical farming, and greenhouses.”

Other leading experts that took to the stage included Juan Carlos Motamayor, the Head of NEOM's Food Sector; Pierre Broun, NEOM's Director of Agriculture – Food, and Henry Gordon-Smith, CEO of Agritecture and a world-renowned agricultural expert. Meanwhile, Erika Parente, Director of Farming as a Service at Cultivat'd, led discussions on animal feed and saving food miles, with impactful insights from Gabriel Zarafonitis, President of Farm Anywhere.

“We saw a number of really insightful sessions take place on engaging youth in the agriculture and aquaculture industries and celebrating women in agriculture,” said Brent Crosbie, Exhibition Director of AgraME.“This year, we also welcome NEOM as our 'Future of Food Partner', so our visitors had the chance to explore the role technology will play in the transformation of global food systems as envisioned by the NEOM Food Sector and its various initiatives.

“We also put an increased focus on sustainability, and with innovative companies such as Sustainable Planet taking part, industry visitors were able to witness the whole gamut of innovation that's not only happening regionally, but across the globe.”

More than 4,000 local and international industry professionals met in Dubai to showcase their products and solutions aimed at achieving self-reliance in food production. The event was also co-presented alongside AgroFarm and three other key vertical event platforms: AquaME, AgraME Fresh, and the newly launched HortiME, a dedicated exhibition area and conference stream that represents the first vertical farming event in the Middle East, which addressed critical challenges around the arid nature of the land and the technologies and processes which are advancing agricultural processes in the region.

One of the exhibitors driving innovation within sustainable food production is Sustainable Planet, whose aim is to create sustainable and climate-friendly food sources with plant-based proteins such as water lentils. Speaking from the show, Sven Kaufmann, CEO, of Sustainable Planet, said that with the global population growing at a rapid pace, now is the time to start looking at innovative alternatives to ensure future food security.
“There will be 10 billion people globally in 2050, equating to 50 to 70 percent more food being required,” he said.“Currently, animal protein is the primary protein source with more than 90 percent of all animal feed being soybean-based, there is a crucial need to increase soybean cultivation – an impossible task as there is insufficient arable land.

“Industrial soybean production dramatically impacts the planet, equal to meat. Moreover, excess consumption of soybeans is detrimental to human health. We predominantly use water lentils for our products, which not only produce 10-15 times more protein per hectare than soybeans, but, in optimal conditions, do not need arable land, reproduce every 24 hours, 95 percent of water used is recycled, and the process is climate positive, producing 300kg of CO2e per hectare a day.”

The event also welcomed key sponsors Abu Dhabi's AlDhara, world leaders in innovative food solutions and optimized supply chains, and Canada's Cultivat'd, renowned agtech brokers and experts in indoor farm technology.

AgraME is returning on 9-10 October 2023 at the Dubai World Trade Centre and is free to attend for industry professionals. For more information, please visit:

Pragati Malik
MCS Action FZ LLC

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Killexams : NATHAN'S FAMOUS PROVIDES $5,000 DONATION TO THREE SQUARE FOOD BANK WITH HELP FROM PROFESSIONAL TWITCH STREAMERS

National Hot Dog Brand Takes its Nathan's Duos Program from Virtual to In-Person at Local Las Vegas Community Event to Raise Awareness About Food Insecurity in the Community

SMITHFIELD, Va., Nov. 18, 2022 /PRNewswire/ -- In 2020, Nathan's Famous launched its Twitch gaming program, Nathan's Duos, to match gamers to play side-by-side and create genuine moments of connection through livestreaming events. In its continued efforts to bring people together, the program is transforming from online livestreams to in-person events to supply back locally.

Three Square Food Bank received a $5,000 donation from Nathan’s Famous and Twitch personalities JoshOG and SheefGG in support of its mission to pursue a hunger-free community in Las Vegas.

The brand is partnering with Twitch personality JoshOG to host Nathan's Duos streaming events with three select gamers and help make an impact by fighting food insecurity. Together, Nathan's Famous and JoshOG are donating to local food banks in the areas where the professional gamers are based.

Earlier today, Nathan's Famous and JoshOG met with fellow streamer SheefGG to recognize Southern Nevada's only food bank and largest hunger relief organization, Three Square Food Bank, with a $5,000 donation. The contribution will supply 15,000 meals to the food bank to support the organization in its mission of providing wholesome food to those in need, while passionately pursuing a hunger-free community in Las Vegas.

"The current economic climate has left many households struggling between putting food on the table and juggling the demands of life," said Bethany Gurecki, senior brand manager for Nathan's Famous at Smithfield Foods. "We're proud to support Three Square Food Bank in its efforts to aid those in the Las Vegas community who are at risk of hunger."

In addition to the donation event, JoshOG and SheefGG will also participate in a Nathan's Duos livestream, where they will use the platform to speak to their audience about the importance of spending time in the community and supporting local organizations like Three Square Food Bank.

"One in seven people in Southern Nevada are food insecure. That's more than 341,000 people who don't have reliable access to enough nutritious food," said Three Square Food Bank Interim President and CEO Michelle Beck. "We extend our gratitude to Nathan's Famous and its Duos program for their generous support. This program is an impactful way to raise awareness for the cause and provide meals to our community's most vulnerable."

The three-part event series kicked off earlier this month with an event in Denver at Food Bank of the Rockies, where Nathan's Famous and JoshOG presented the organization with a donation of $5,000, alongside fellow Duos streamer, WillerZ. Today marks the second donation for the program, which will wrap in December with a final event in San Diego.

"Nathan's Duos has given me and fellow gamers a platform to make an impact in our local communities while doing what we love," said Josh Beaver, known as JoshOG on Twitch. "Expanding the "Duo" experience from virtual to in-person has added an entirely new, deeper level to the program where I can connect with people beyond the screen to interact in a meaningful way."

"I know there's a significant number of families struggling financially in Las Vegas and unable to access the essentials they need," said Shane Schiefelbein, known as SheefGG on Twitch. "I'm grateful for this opportunity to get involved in the community and encourage more discussion about food insecurity."

To learn more about Nathan's Famous, visit www.nathansfranks.com

About Nathan's Famous
Nathan's is a Russell 2000 Company that currently distributes its products in 50 states, the District of Columbia, Puerto Rico, the U.S. Virgin Islands, Guam, and sixteen foreign countries through its restaurant system, foodservice sales programs and product licensing activities. For additional information about Nathan's please visit our website at www.nathansfamous.com.

About Smithfield Foods, Inc.
Headquartered in Smithfield, Virginia, since 1936, Smithfield Foods, Inc. is an American food company with agricultural roots and a global reach. With more than 60,000 jobs globally, we are dedicated to producing "Good food. Responsibly.®" and serve as one of the world's leading vertically integrated protein companies. We have pioneered sustainability standards for more than two decades, including our industry-leading commitments to become carbon negative in our U.S. company-owned operations and reduce GHG emissions 30% across our entire U.S. value chain by 2030. We believe in the power of protein to end food insecurity and have donated hundreds of millions of food servings to our communities. Smithfield boasts a portfolio of high-quality iconic brands, such as Smithfield®, Eckrich® and Nathan's Famous®, among many others. For more information, visit www.smithfieldfoods.com, and connect with us on FacebookTwitterLinkedIn and Instagram

About Three Square Food Bank
A national model project inspired by Founder Eric Hilton with a grant provided by the Conrad N. Hilton Foundation, Three Square is Southern Nevada's only food bank and largest hunger relief organization, serving Las Vegas and all of Clark, Lincoln, Esmeralda and Nye counties. Since opening in 2007, Three Square has provided more than 528 million pounds of food to hundreds of thousands of people in need and earned a reputation as one of the most efficient and effective food banks in the country. Three Square is a community collaborative partnership with businesses, nonprofit agencies, food distributors, higher education institutions, the Clark County School District, governmental entities, the media and thousands of volunteers working together to support food-insecure Southern Nevadans. Last year, Three Square provided over 51 million pounds of food, the equivalent of more than 42 million meals, through its network of community partners. A member of the Feeding America network of food banks, Three Square remains committed to its mission of providing wholesome food to hungry people, while passionately pursuing a hunger-free community. If you or someone you know needs food assistance, or wants to learn more about Three Square's vision of a community where no one is hungry, please connect at threesquare.orgFacebook (@ThreeSquareFoodBank), Instagram (@threesquarelv) and Twitter (@threesquarelv).

About JoshOG
Josh "JoshOG" Beaver originally started streaming on Twitch in June of 2014. His original goal was to get 250 followers on his channel; however, his profile quickly grew well beyond what he had expected. He soon accumulated enough subscribers to focus on his Twitch streaming career full time. Josh plays a wide variety of games during his streams and his high levels of both game play and entertaining chat with his fans have produced a loyal group of followers that endearingly call themselves the "ducks." Josh is a loyal brand fan of Nathan's Famous hot dogs and has participated in Nathan's Duos streaming events since the platform's inception in 2019.

About SheefGG
Shane "SheefGG" Schiefelbein is a prominent Twitch streamer whose expertise is demonstrated across a multitude of gaming titles. Shane entertains thousands of viewers per day on his Twitch channel, with fans often tuning in to his streams to learn tips and tricks that can be applied to their own gaming sessions. Shane was the 2018 winner of the AD Global Championships in the popular battle royale title PUBG. He is also well known in the streaming community for his passion for charity donation streams benefiting St. Jude's Children's Research Hospital.

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SOURCE Smithfield Foods, Inc.

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