Top 1200 Food Chain Quotes & Sayings - Page 6

Starvation does not occur because of a world food shortage. If everyone ate a vegetarian, or better still, a vegan diet there would be enough food for everyone. The only sane way forward is to grow food for humans rather than to feed it to farmed animals.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, … but Asian kind of works around, plus you have that distinct flavor that’s usually working in Asian food.

I attended classes and taught classes, in Food Anthropology at Pace University, with an anthropology professor. You can trace history by the architecture and food of a place. Food is one of those things that transcends and stays in the culture.

Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They'll run out of things to talk about in four days! But that wasn't true. 'Food Network' continues to get better and evolve.

Working at the hospital, there was a lot of starchy food. I was in good with the lunch lady, so she would hook me up with all kinds of macaroni and cheese and potatoes and that kind of food. I would eat it all night to the part where I hated food. I got pretty big.

I have a lot of fake food in my apartment, but I'm picky about it. Old plaster food, like from the '50s is really nice, hollowed out paper-mache food from old plays - the new stuff just looks too good.

We want kids in communities to know real food, and we want them to have a choice between real food and industrial food.

There are a lot of great organizations who are fighting for food and environmental safety in this country. The Environmental Working Group, Just Label It, Food Democracy Now, and the Center for Food Safety, to name a few.

Supermarkets didn't even want to talk to me about how much food they were wasting. I'd been round the back. I'd seen bins full of food being locked and then trucked off to landfill sites, and I thought, surely there is something more sensible to do with food than waste it.

I'm a writer who stacks cat food for a living. It's true: I have a master's degree in creative writing, I've published two critically successful books, and I get paid to replenish the shelves of my local food co-op with pet food, sponges and toilet paper. Nine days out of 10, I do it quite happily.

I was in Iceland with Kim and Kanye, he started calling me 'Food God.' So I knew when I came back, I was like, 'I am Food God. It was like, the power of Food God. He christened it.'

Very rarely does food enhance the conversation. If the food is really good, there'll be much less conversation because you'd be concentrating too much on the food.

Animals have sections in their stomachs which enable them to digest food without mastication, but human beings are supposed to chew their food before they swallow it down... So chew your food and give your salivary glands a chance to function!

I would require every producer of food to follow and have enforced a standard safety plan. We know how to produce safe food. It has a horrible name; it's called HACCP - Hazard Analysis and Critical Control Point - and this was a food safety system that was developed for NASA so that astronauts wouldn't get sick in outer space. If you just think about what it might be like to have food poison under conditions of zero gravity, you don't even want to think about it.

It distresses me when I take my seven-year-old nephew out. I cook healthy food, and he wants to go to McDonald's. He doesn't even like the food; he just wants the toys, the Happy Meals. I can't stand to see people walking down the street eating fast food.

They make documentaries like 'Fast Food Nation.' The food our kids are eating in schools, the vending machines kids go to a lot, the portions of food that American restaurants are serving that are bigger than anywhere else in the world - it's kind of crazy.

I think the price of the food can totally alter the perception of it. If I know something is expensive and the ambience is fancy, the food just invariably tastes a little better - and I feel like I'm getting away with something. But I'm also bored by most 'fancy' food.

The insecticides kill the black flies, but also destroy much of the food chain for the bird, fish, and animal life which also inhabit those regions. The fish of the Great Lakes are laced with mercury from industrial plants, and fluoride from aluminum plants poisons the land and the people. Sewage from the population centers is mixed with PCBs and PBS in the watershed of the great lakes and the Finger Lakes, and the water is virtually nowhere safe for any living creatures.

I was really surprised to learn that there is no food date label standardization, which contributes significantly to why we waste so much food, which generates methane emissions, a powerful greenhouse gas, in landfill, and means that we are using lots of land, water, fertilizer and energy to produce food that no one eats.

Getting kids into the kitchen preparing the food they and their families will eat results in them viewing food in an entirely new way. If given the right ingredients, that act alone can raise the standards of the quality of the food both they and their family eat.

When you actually integrate the health savings from an improved food system, eliminating food deserts, ensuring that everyone can afford a healthy diet, that you don't have to be sort of a person of substantial means in order to have access to healthy food, there are remarkable health improvements.

Cheap food is an illusion. There is no such thing as cheap food. The real cost of the food is paid somewhere. And if it isn't paid at the cash register, it's charged to the environment or to the public purse in the form of subsidies. And it's charged to your health.

When I first came here, Italian food wasn't anything I recognized. I didn't know what Italian American food was; we never ate it at home. It was the food of immigrants who came here and made use of the ingredients they had.

When we spoke about workplaces in 1972 we mainly were referring to old-line manufacturing firms, on the one hand, and Main St. shops and restaurants, on the other. Both of those categories are now insignificant in terms of employment. Today, the economy is dominated by the rapidly growing Low-Cost Operators - national discount and mall chain stores, fast food franchises and supermarkets - which offer employees low salaries, few benefits and little training.

With every smell, I smell food. With every sight, I see food. I can almost hear food. I want to spade the whole lot through my mouth at Mach 2. Basta!

Now, everyone is excited about food - cooking, growing, learning - watching it on TV, buying books, trying things at home. It's the greatest time ever to be in food - which is why it's so hard to see so many people still relying on processed food. I am hoping that we had a generational blip - and that these young people will continue on and pass on their love of food and creativity to the next generation of kids.

We get to go out into the schools and work with the kids on connecting them to their food at a young age, to actually see where their food is coming from, to see that their food is coming from the earth and not just from a supermarket. Once they make that connection, they can start to build upon that.

Food served is always more than just food served. That is to say, it is more than just fuel for the body. Depending upon who has prepared the food and who has served it and with what spirit, it can uplift the - and around the world, in every culture, food is used to flirt, to be coy, a raise in the employment or to search for employment. It can bring warring factions together.

My big pet peeve with people posting food - and I love it when people post food - but my number one thing is when you're posting at a restaurant, and it's dark, like a date night, food never looks good. Flash looks horrible, no flash looks horrible. It's important to only do food photos during daylight - and it's all about color with Instagram.

I always like to say that our brand or our philosophy has always been kind of this marriage between the 'food as indulgence,' and it's also been about 'food as health,' that food is vitality.

Famines are political. We all know that the immediate response to a famine must be food, aid, and shelter, but we should also look hard at what else can be done earlier on. It is not the lack of food but the fact that some people cannot get access to the food that causes the famine.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food.

If you're from Philly and you're listening to this, please know that the rest of the world looks at Philly and they're jealous of your food. I promise. And if you're not from Philly, and you've never been here and you're thinking about coming somewhere to the East Coast, come to Philly and eat the food because the food. Is. Amazing.

Anybody interested in solving, rather than profiting from, the problems of food production and distribution will see that in the long run the safest food supply is a local food supply, not a supply that is dependent on a global economy. Nations and regions within nations must be left free and should be encouraged to develop the local food economies that best suit local needs and local conditions.

I love food. I'm a complete foodie. I love to cook. I find it very hard to say no to food. I get grumpy if I don't get food.

The writer Denise Chávez comments on poor food and what you associate with luxury food items. In fact, she wrote a whole book called A Taco Testimony, and though the title sounds light, it's a heavy book. It's about being working class and what kind of food is available to you that's cheap.

A cat you train with clicker training and what you've got to do is pair the click with a food reward. And he's doing the stuff because you get a food reward. Once you can do it all after a lot training with no food reward.

We continually make decisions in private which affect the commonweal, as the ecologists (to take but one example) have shown us. When I keep my house warmer than it needs to be, I consume fuel which might help someone else keep warm, or keep a job. When the food I eat is high on the protein chain I contribute to a maldistribution of protein around the world. When I teach my children to be primarily concerned with private gain, I diminish the ranks of public leadership in the rising generation.

If you say you are the Safe Food Foundation, that means you're implying that your food is safer or that every other bit of food that we're eating is not safe. If they were a really honest foundation, they would call themselves the anti-GM foundation.

I don't think writing stops until the film is out. In the edit, it's another draft. [The script] is the food for set, and then the set is food for the edit, and the edit is food for the screen. It's constant, and this is just the first stage of it.

I would give them (aspiring writers) the oldest advice in the craft: Read and write. Read a lot. Read new authors and established ones, read people whose work is in the same vein as yours and those whose genre is totally different. You've heard of chain-smokers. Writers, especially beginners, need to be chain-readers. And lastly, write every day. Write about things that get under your skin and keep you up at night.

To keep a man a slave you do much the same as the cruel circus masters did to the elephant around the turn of last century. Clamp heavy chains around their legs and stake them to the ground. Then beat and terrorize them. After a while you no longer even have to stake the chain; the elephant gives up and just the mere rattle of the chain convinces the elephant there is no hope, so they give up and do whatever it is the circus requires.

The first time I had sushi, I hated it. And the second time was no different, and then, I just started loving it. I actually crave for sushi. It's one of the healthiest meals. My experiments with food began when I was working in New York as an architect, be it Korean or Ethiopian food or fusion food.

I think for diners, it is about crafting an identity around food which we have not really had in a mainstream way in this country. So there is a mass movement of people who identify themselves through their food preferences or even just that they prioritize food - that's where we get this idea of being a foodie.

I think food is the great equalizer. Other than the ocean and the air, food is the thing that we all share in common. I think along with that comes the question of why are some people starving, and why do some people produce more food than they need, and why is food going to waste.

I am certainly Italian in my love of food! I eat everything, but I love Italian food most of all. Even my daughter does. Her favourite food is pasta and parmigiana.

I honestly never intended food to occupy so much of my creative work. Food-writing often seems about to plummet straight into sentimentality. I think food can be dangerous to write about because if you don't manage to mediate it somehow, it can be the worst sort of greeting card.

Combating climate change is absolutely critical to the future of our company,Green Cooler customers, consumers-and our world. I believe all of us need to take action now. PepsiCo has already taken actions in our operations and throughout our supply chain to 'future- proof' our company-all of which deliver real cost savings, mitigate risk, protect our license to operate, and create resilience in our supply chain.

The social aspects of food are really important to me - my favourite food-related memories are meals I've shared with my family and friends. Posting Instagram pictures of your food and then seeing your friends comment on it is just a modern form of that kinship.

There are a couple of different types of food I eat a lot. I was raised in the South, in Tennessee, so I’m going to go with comfort food, soul food. I would probably start with collard greens and candied baby carrots and then have some biscuits and white gravy - and for dessert, probably blackberry cobbler.

I think every culture is passionate about food; some are just passionate about food and the food is shitty.

I believe that food is one way to make people happy. I also believe that food can unite people from all walks of life and cultures. When we sit together and eat, we promote better understanding and harmony.Food brings love, peace and compassion to the table.

The most delicate beauty in the mind of women is, and ever must be, an independence of artificial stimulants for content. It is not so with men. The links that bind men to capitals belong to the golden chain of civilization,--the chain which fastens all our destinies to the throne of Jove. And hence the larger proportion of men in whom genius is pre-eminent have preferred to live in cities, though some of them have bequeathed to us the loveliest pictures of the rural scenes in which they declined to dwell.

Cooking for yourself is the only sure way to take back control of your diet from the food scientists and food processors, and to guarantee you're eating real food rather than edible foodlike substances, with their unhealthy oils, high-fructose corn syrup, and surfeit of salt.

Between food and fashion, there's always a direct correlations - designers have forever done prints with food on them. Vegetables, fruit, apples. There are some beautiful prints that have been made with fruit over time. I think food and restaurants have become more and more fashionable over time. That's become more of a fashion thing than fashion becoming a food thing. I don't think fashion has gotten so food oriented in the reverse aspect, but I think the whole food industry has gotten very design oriented. I think it's a nice way of putting things together.

Here's the irony in what I do: When I go out to eat, I like classic French food. I like amazing Japanese food that has such a history that it goes back hundreds of years. And I also like really innovative food as well.

The fact is that there is enough food in the world for everyone. But tragically, much of the world's food and land resources are tied up in producing beef and other livestock-food for the well off-while millions of children and adults suffer from malnutrition and starvation.

The biggest danger we face is overfishing. We literally could fish out our oceans, some scientists believe, in the next 40, 50, 60 years. We are fishing out the top of the food chain, and it's pretty crucial because about 200 million people depend on fish and fishing for their livelihood, and about a billion people, mostly in poorer countries, depend on fish for their protein. So this is a big problem. Good news is, it's fixable.

I'm engaged in food on so many levels, and I love that. So my work, my craft, is around food, and writing is one aspect of it; communicating a narrative, cooking online is one aspect of it; solving the food chasm that we have in Harlem and finding a farmers market is another one, and all of them are equally exciting for me.

We have to understand that we want to pay the farmers the real price for the food that they produce. It won't ever be cheap to buy real food. But it can be affordable. It's really something that we need to understand. It's the kind of work that it takes to grow food. We don't understand that piece of it.