Can Gluten-free, Low-carb Food Startup Succeed?

Why buy the farm? Food’s free

Also, most of the experts at the Centers for Disease Control and Prevention, the group that identifies and tracks foodborne illnesses, have been told to stay home. reset Man on the street: Shutdown reactions Make no mistake: The safety of our food supply will suffer if agreement is not reached on a continuing resolution that funds the government, says Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest, a longtime food safety advocate. ( PHOTOS: 18 times the government has shut down ) The governments food safety functions are far more pressing than the unrealistic demands being made by petulant extremists in the House. The situation at FDA seems critical. The agency is maintaining 55 percent of its 14,779 employees while in shutdown mode, but this includes workers who focus on drugs, tobacco and other nonfood areas, many of which have budgets propped up by industry user fees. Remarkably, the shutdown plan is more generous than the outline floated in 2011, the last time the federal government was facing the brink. Under that plan, the administration deemed only 14 percent of FDAs workforce essential. Still, food safety advocates are very concerned about the direct hit to food safety. ( Also on POLITICO: Senate CR to strip Monsanto rider ) Ceasing routine food inspections is not ideal, experts say, especially because FDA is already so short-staffed compared with the size of its jurisdiction. During the 2012 fiscal year, the agency inspected about 10,000 of the 167,000 domestic food manufacturers. Overseas, it was able to get into 1,300 of the 254,000 food facilities registered with the agency. According to the plan released by the administration, FDA will be unable to support the majority of its food safety, nutrition, and cosmetics activities. That includes routine food manufacturer inspections, compliance and enforcement of food safety regulations and food import monitoring. When it comes to the CDC, which is operating with 32 percent of its 12,825 employees during the shutdown, health experts worry the disease surveillance system for detecting foodborne illness could be hampered by the loss of personnel. ( Also on POLITICO: Harvard, NRDC: Expire dates key to stopping food waste ) While the public learns of maybe only a dozen high-profile national foodborne illness outbreaks each year, at any given point there are dozens of clusters of illnesses tied to food and investigators try to pinpoint the cause. CDCs PulseNet a crucial part of the agency that tracks and monitors foodborne illnesses across the country has been hit hard by the shutdown. Each year, PulseNet monitors 250 clusters of foodborne disease and only 10 to 15 get high-profile media attention.

Margaret Hamburg is shown. | AP Photo

Additionally, students can enjoy a slew of social dining events every semester, such as the Spring Fling BBQ that precedes an intense Dance Dance Revolution competition. Their highly impressive dedication to satisfying the student body and the planet places them high in our rankings. 8Kennesaw State University, Kennesaw, Ga. Kennesaw State If you needed to describe Kennesaw State Universitys dining services in one word, it would be “originality.” They do everything they can to provide their students with the most exciting dining services possible, and theyre doing a great job. Jenifer Duggan, the school’s director of culinary and hospitality services, told us that KSUs dining services changes menus constantly, providing students with more than 150 new dishes each day. One way KSU showcases their exemplary dining program is through their dining events: Black and Gold dining, which occurs twice a month, has students dining on steak, lobster, and king crab, and the Cram Jam, their kick-off event for finals, features mocktails, a DJ and dancing, and even a Jell-O-eating contest. And as if they arent already serving five-star dishes, like chipotle ribs and Louisiana seafood gumbo, their “Get Wild” event features exotic meats like kangaroo, rattlesnake, and emu right in their main dining hall! And many ingredients are sourced through their Farm-to-Campus Program, featuring three on-campus farms, multiple herb and vegetable gardens, and locally sourced meats and fishes. KSU seeks to pave the way for students to truly enjoy eating healthily and living sustainably. 9Tufts University, Boston Tufts Tufts University, home to the Jumbos, is just as passionate about its academics and athletics as it is about its campus food. With menu items ranging from old-fashioned rolled oats and fresh mozzarella ovallini with roasted red peppers and basil pesto to their delicious roast beef sandwich with crunchy slaw and smoky bistro sauce, students never feel unsatisfied. Intensely committed to environmental initiatives, Tufts is a front-runner for ensuring its students know how to live and eat sustainably. Abiding by their well-known motto, Think Global but Buy Local, Tufts dining services creates an atmosphere where students are amped to embody the slogan. For example, their fall farmers’ markets give students the opportunity to purchase fresh produce right on campus.

hlth gluten free

Post to Facebook Can gluten-free, low-carb food startup succeed? on USATODAY.com: http://usat.ly/1fKGvG7 Incorrect please try again A link has been posted to your Facebook feed. Sent! A link has been sent to your friend’s email address. 1 To find out more about Facebook commenting please read the Conversation Guidelines and FAQs Can gluten-free, low-carb food startup succeed? Gladys Edmunds, for USA TODAY 8:13 a.m. EDT October 3, 2013 My friends tell me these food specialties are just a “passing thing.” Should I listen to them? Celiac sufferers Maria Roglieri of Sleepy Hollow, N.Y., and her daughter, Sara Friedman, 16, shop in the gluten-free section at C-Town supermarket Wednesday, Aug. 13, 2013, in Tarrytown, N.Y. (Photo: Tania Savayan/The Westchester County, N.Y., Journal News) Story Highlights Constant flow of special diet foods suggests they’re not just a fad Success of specialty food business depends on products, marketing strategies Friends may be trying to help, but focus on your customers — not your pals SHARE 6 CONNECT 17 TWEET 1 COMMENTEMAILMORE Hi Gladys, I recently opened a store that specializes in gluten-free and low-carb foods. The business has been slow. Some of my family members as well as my friends have started telling me that these food specialties are just a passing thing. I really want my business to make it. Do you have any suggestions? — Al S.

There are other studies that predict a world wide food famine in less than 40 years. These predictions are not scare tactics to sell emergency food supplies. The forecasts come from agricultural scientists based on statistical evidence that global crop yields are not big enough to meet future world demand, despite gains in farm productivity. Additional claims of possible food shortages anticipate break-downs in food delivery systems due to major disasters, such as, drought, earthquake, oil crisis, hyperinflation, economic conditions, terrorism, and other unpredictable events. A failure in any of these logistic components could trigger sizeable food shortages. [3] There are 2.2 million farms in the United States. Thats not really a lot to feed a population of over 315 million. Approximately 87% of those 2.2 million farms are private, small family farms, and only 12.2% of their income relies on farming. [4] Consequently, if family farms were singly relied upon for government free food programs, shortages would be certain. Americas adequate food supply, therefore, depends on approximately 290 thousand large farms. Ownership of these farms, as a percentage of all farms, breaks down as follows: Partnerships (8%), Corporate farms (4%) and Cooperatives (1%). They produce huge quantities of food enabled by the use of large scale, capital intensive land and farm equipment, coupled with advanced agronomical sciences and highly efficient agricultural practices. [5] However, these large farms claim their expansion in food output is stymied by federal Environmental Protection Agency regulations. However, the EPA says, It works with farmers when developing regulations to find a balance between fulfilling its mission and being burdensome to agriculture. In any case, regulatory challenges to farm production are: Clean Air Act, Clean Water Act, Fair Labor Standards Act, Occupation Safety and Health Act, Federal Insecticide, Fungicide, and Rodenticide Act and numerous Conservation Acts. If all these federal regulations went away, would that prevent future food shortage?

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