Top 1200 Food Waste Quotes & Sayings - Page 19

I'm lucky to be in food at the moment, because we're living in a time where so many people are obsessed with it. People will go to food festivals now, and argue over the merits of a taco for hours. It's about the people who deeply care, and want that exchange of ideas.

We should all remember... that throwing food away is like stealing from the tables of the poor, the hungry! I encourage everyone to reflect on the problem of thrown away and wasted food to identify ways and means that, by seriously addressing this issue, are a vehicle of solidarity and sharing with the needy.

Once the Government Accountability Office did a review of food safety systems in other countries and found many things about those food safety systems that were better than ours [American].

[Airline food] is the tiniest food I've ever seen in my entire life. Any kind of meat that you get - chicken, steak, anything - has grill marks on each side, like somehow we'll actually believe there's an open-flame grill in the front of the plane.

At Campbell's, we're listening to consumers. We recognize that real and healthier food is better for our consumers and our business. Our goal is to be the leading health and well-being food company.

Food historian Jessica B. Harris says African American cuisine is simply what black people ate. When I think about what my family ate, we ate what people think of as soul food on special occasions, on holidays, but our typical diet was leafy greens and nutrients and tubers - food that was as fresh as being harvested right before our meal. Whatever was in season, that's what we were eating. It was being harvested right from our backyard.

Two of the central ingredients to our family are food and faith, so sitting down together and thanking God for the food He's provided means everything to us. Prayer is a natural part of our lives - not only around the dinner table but all day long.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

Our ancestors had to eat whenever food was around. And we're actually still hardwired the same way. The big difference is we don't have to hunt for our food. For us, "hunting" comes down to sliding the milk carton out of the way.

I breathe in slowly. Food is life. I exhale, take another breath. Food is life. And that's the problem. When you're alive, people can hurt you. It's easier to crawl into a bone cage or a snowdrift of confusion. It's easier to lock everybody out. But it's a lie.

While I appreciate what goes into making high-end Indian dishes, street food has a special place in my heart. Being raised in India, street food played an integral part in my life while growing up.

Man is more miserable, more restless and unsatisfied than ever before, simply because half his nature--the spiritual--is starving for true food, and the other half--the material--is fed with bad food.

While the political right may moralize sex, the political left is doing it with food. Food is becoming extremely moralized nowadays, and a lot of it is ideas about purity, about what you're willing to touch, or put into your body.

Food should flirt with the palette. If the food doesn't flirt with your palette, then it's not fun enough.

By 1990, the EPA had tallied up 32,645 sites of past chemical waste dumping in need of cleanup. Some of these are actual waste landfills, but many are former manufacturing sites where drums full of chemicals have been simply abandoned. The names of the most notorious appear on the EPS's National Priorities List. These are the so-called Superfund sites, names for the super fund of money put together by Congress in 1980 to clean them up. In 2009, the Superfund list contained 1,331 sites.

We have sold ourselves into a fast food model of education, and it's impoverishing our spirit and our energies as much as fast food is depleting our physical bodies.

My interest in food really began with a months cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.

My interest in food really began with a month's cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.

If I eat mindlessly while watching television, reading, or talking with someone else, I can go through an entire meal without tasting the food, without even noticing that I've been eating. The plate is empty but I didn't enjoy the food - I had all of the calories and little of the pleasure.

I hate the gym, so I try to diversify my workouts with swimming and basketball. Indoors, it's less boring than running. I do find that diet is key. I eat lots of lean protein, no soda, no fast food or fried foods, and a lot of water. But I love food and often cook.

What do we actually seek from food? It's not calories, nor is it volume or mass. It is, in fact, nutrition: micronutrients, which include vitamins, minerals, antioxidants, and phytochemicals. These are components by which food can be assessed a value, and therefore, a decision can be objectively made as to whether it's worth eating.

I just love food and the art of it. There's such an art to being a good chef and the way you present food and the different ingredients you use. It's like music - you get inspiration from different genres. It's the same with art, too.

If you take away the predators in the prairies and the national parks, you suddenly have an explosion of elk, and then you have a lack of the food source for the elk, so they strip all the ground bare and that takes away the cover, on and on and on and on. The whole food chain is disrupted.

I grew up in Hong Kong, and London used to seem very gray: the sky was gray, the buildings were gray, the food was incredibly gray - the food had, like, new kinds of grayness specially invented for it.

Once you become an elaborate and well-developed culture, anything from Rome or the Etruscans, for that matter, the food starts to become a representation of what the culture is. When the food can transcend being just fuel, that's when you start to see these different permutations.

My husband was in the war of the Crimea. It is terrible the hardships he went through‚ to be two months without going into a house‚ under the snow in trenches. And no food to get‚ maybe a biscuit in the day. And there was enough food there‚ he said‚ to feed all Ireland; but bad management‚ they could not get it.

Famine is about so much more than food: it is about a famine of education, democracy, health, transport, and so many other items. The food famine becomes a symptom of that vast failure.

In Italy, food is an expression of love. It is how you show those around you that you care for them. Having a love for food means you also have a love for those you are preparing it for and for yourself.

When I was 26, I founded Peaceworks as a food company that brought together Israelis, Arabs, Turks, and others in conflict regions to make and sell various food products from the Middle East. That economic cooperation helped bridge divides and cultivate mutual understanding among neighbors.

I stand by my assertions that although you can know what happens to any individual species that you modify, you cannot be certain what will happen to the ecosystem. Also, we have a strange situation where we have malnourished fat people. It's not that we need more food. It's that we need to manage our food system better.

Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very beautiful - the process of presentation is very important.

American society to me and my brother was thrilling because, first of all, the food made noise. We were so excited about Rice Krispies and Coca-Cola. We had only silent food in our country, and we loved listening to our lunch and breakfast.

The elevator shaft was a kind of heat sink. Hot food was cold by the time it arrived. Cold food got colder. No one knew what would happen to ice cream, but it would probably involve some rewriting of the laws of thermodynamics.

I love this book! There are very few cookbooks published today that add something truly new and distinctive to the literature of food and cooking. Jennifer McLagan's Fat is a smart, thoughtful book that ultimately asks us to understand our food better.

Of course reading and thinking are important but, my God, food is important too. How fortunate we are to be food-consuming animals. Each meal should be a treat and one ought to bless every day which brings with it a good digestion and the precious gift of hunger.

I think it's fun to serve comfort food because it's an instant ice-breaker. If somebody's expecting fancy food, and you whip out some fried chicken, they feel like, you know, they can put their elbows on the table, and the etiquette police aren't going to come out.

Any guilt about food, shame about the body, or judgment about health are considered stressors by the brain and are immediately transduced into their electrochemical equivalents in the body. You could eat the healthiest meal on the planet, but if you’re thinking toxic thoughts the digestion of your food goes down and your fat storage metabolism can go up. Likewise, you could be eating a nutritionally challenged meal, but if your head and heart are in the right place, the nutritive power of your food will be increased.

With more and more fast food available, it takes an extra effort to cook delicious, healthy meals. I have always been a proponent of simple, easy food that doesn't take forever to cook so you really can eat well at home.

When I was nine, I asked my Dad, ‘Can I have your movie camera? That old, wind-up 8-millimeter movie camera that’s in your drawer?’ And he goes, ‘Sure, take it.’ And I took it, and I started making movies with it, and I started being as creative as I could, and never once in my life did my parents ever say, ’ What you’re doing is a waste of time.’ Never….. I know there are kids out there that don’t have that support system. So, if you’re out there and you’re listening, listen to me: If you wanna be creative, get out there and do it. It’s not a waste of time.

I don't believe that you should punish the people of Iraq because you don't like their leader. Saddam Hussein is not being punished. He's fat, and he is eating enough food and living in palaces. But his people are punished by denying them food and medicine.

Australians do love a good food festival. From regional gems like The Taste of Tasmania to Margaret River Gourmet Escape, diehard eaters have a litany of opportunities to revel in Australia's great produce and chow down on food made by some of the brightest culinary talent from here and abroad.

Organic is loaded with a sense of rightness, with a set of rules. I would much rather someone bought food that was local and sustainable but not organic than bought organic food that had to be shipped across the world.

I try to eat food that hasn't been washed in ammonia and then packaged in the shape of breaded dinosaurs filled with cheese - even though those are very tasty. I like to eat food that can actually make it through the 20-plus feet of my small intestine.

Our economic model allows us to invest a disproportionate amount in our food costs. We have a very efficient system: customers go through a single line, the people who serve you are the ones who make the food, and our menu board is not cluttered.

Orange juice from concentrate is labeled. Food coloring Red #5 is labeled. Fish are labeled as to whether they've been previously frozen. To a consumer, there's no plausible reason why these factors should be on a food ingredient label while the presence of GMOs shouldn't be.

All the food we eat - every grain of rice and kernel of corn - has been genetically modified. None of it was here before mankind learned to cultivate crops. The question isnt whether our food has been modified, but how.

My food hero would be someone like Elizabeth David, because I think what she did for Britain was amazing. Also David Thompson, an Australian chef who does Thai food and really understands the basis of it, has always been very inspiring.

People cooked with a certain integrity before fast food, 50 or 60 years ago. When the cheap food arrived, and we didn't have the education and deep cultural roots to hold on, we got swept away by fast, cheap and easy.

We kind of know that food is necessary to survive. But our ways of connecting with food have been, in many ways, taken over by capitalism - certainly taken over by the influence large corporations have on the way that we eat and the way that we think about food. That's why kids these days are more prepared to take nutritional advice from Ronald McDonald than they are from their parents or their teachers or from scientists. And particularly in urban areas, you'll see kids who honestly believe tomatoes come from the supermarket rather than from a plant.

Service learning connects classroom studies to real-world issues, with hands-on activities and problem solving. Youth can study biology and ecology by testing the water in their own community; or learn about statistics, calculating the food supply and usage at the local food bank.

What do you want, Acheron? (Artemis) You know what I want. After all I’m the top of the Food Chain and you…you’re the Food. (Acheron)

I remember being in India one time where I saw people who were struggling to find food at the bottom of a trash can, and then I walked into my hotel and saw people arguing over how the quality of food at the buffet wasn't good enough.

Two of the central ingredients to our family are food and faith, so sitting down together and thanking God for the food He's provided means everything to us. Prayer is a natural part of our lives - not only around the dinner table, but all day long.

They say in that book (Keneally's Schindler's List) that I gave the Jews the food in their mouths. I never had time to find out who was sick and who had to be fed (by hand). I am no good as a nurse, I tell you frankly. I have no talent for nursing . . . I bought the food for everyone.

Why is it when we have a bad experience with a product, we assume it is us, but a bad experience with food, we blame the food?!

My husband was in the war of the Crimea. It is terrible the hardships he went through, to be two months without going into a house, under the snow in trenches. And no food to get, maybe a biscuit in the day. And there was enough food there, he said, to feed all Ireland; but bad management, they could not get it.

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure

You can love food without being a cook. Equally, you can love food and be a very good cook.

The gimmicks that have driven the fast food sector for years - dollar menus, limited time offers, and merchandising partnerships - are not producing results like they used to, as consumers simply want better tasting, nutritious food and a more compelling experience, not gimmicks.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.