Articles & Reviews – Celestina Landscaping

ARTICLES & LITERATURE REVIEWS

INSPIRATIONAL MODELS

What is the Farm Bill?

National Sustainable Agriculture Coalition
The farm bill is a package of legislation passed roughly once every five years that has a tremendous impact on farming livelihoods, how food is grown, and what kinds of foods are grown. Covering programs ranging from crop insurance for farmers to healthy food access for low-income families, from beginning farmer training to support for sustainable farming practices, the farm bill sets the stage for our food and farm systems. As a leading advocate for family farmers and sustainable agriculture, it’s our job to make sure that this important bill is good for farmers, consumers, and for the natural environment.

7 tips to reduce food waste

Romi Londre, R.D.N., Mayo Clinic Press Editors
If you regularly buy groceries for your family, you know how hard it can be to buy just the right amount. Either you’re running to the grocery store last-minute for a forgotten ingredient, or perhaps more often, you’re bemoaning wasted food. Unfortunately, food waste at home is only one component of the food lost regularly in the U.S.

Facing the Food Waste Crisis

Kelly Hensel
Roughly 40% of all food production is lost or wasted. Closing that gap is critical to addressing food insecurity. Yet even defining and consistently measuring the problem remains a challenge. In the first of a four-part series, we break down the basics.

Food Waste Piling Up More Than Ever

Emily Woodring
Here’s How To Help Offset Our Food Waste Problem

GVR Report coverFood Waste Management Market Size, Share & Trends Report Food Waste Management Market Size, Share & Trends Analysis Report By Waste Type (Fruits & Vegetables), By Source, By Service Type, By Region, And Segment Forecasts, 2023 – 2030

Report ID: GVR-3-68038-146-7Number of Report Pages: 150Format: PDF, Horizon Databook
Historical Range: 2018 – 2021Forecast Period: 2023 – 2030 Industry: Consumer Goods
The global food waste management market was valued at USD 69.8 billion in 2022 and is expected to register a compound annual growth rate (CAGR) of 5.4% from 2023 to 2030. Food waste has increased due to the rising population, coupled with an increase in manufacturing and consumption rates. Furthermore, the shift in customer tastes and preferences has fueled the expansion of the market.

How Modern Life Became Disconnected from Nature

By Pelin Kesebir, Selin Kesebir | September 20, 2017
Since the 1950s, research suggests, we have become more and more distanced from nature and its life-giving benefits.

Preventing Wasted Food At Home

United States Environmental Protection Agency
Most people don’t realize how much food they throw away every day — from uneaten leftovers to spoiled produce to parts of fruits and vegetables that could be eaten or repurposed.

Sustainable Management of Food Basics

United States Environmental Protection Agency
Sustainable Management of Food is an approach that seeks to reduce wasted food and its associated impacts over the entire life cycle, starting with the use of natural resources, manufacturing, sales, consumption, and ending with decisions on recovery or final disposal.

E. coli Infections Associated with Romaine Lettuce from Yuma Arizona – 2018 – An Update

Bill Marler on December 14, 2019
240 case-patients (not 210) from 37 states; 104 were hospitalized, 28 developed hemolytic uremic syndrome, and five died. Of 179 people who were interviewed, 152 reported consuming romaine lettuce in the week before illness onset. Twenty sub-clusters were identified.

Cally Farms

Greenville, Georgia, USA
A little bit of heaven, just south of Atlanta.
Cally Farms is located between Greenville and Gay GA. The retreat is less than an hour from Atlanta.
While here, you can explore Georgia’s booming entertainment industry, and walk in the footsteps
of your favorite characters and stars.
Local shopping options range from antiques and boutiques to malls and outlets, as well as farmers and flea markets,
gifts and souvenir shops, and Georgia-made, Georgia-grown products.

Bastione & Costanza

Cefalù, Sicily, Italy
Manifesto of Sicilian Biodiversity
Bastione & Costanza was born from the union of Bastione and Villa Costanza of Palermo.
At Bastione & Costanza we have chosen to try to positively influence consumer habits and support a production sector, the agricultural and food sector in general, in a more ethical and sustainable direction. We do this by placing Sicily and people at the center. This is how we create dishes that are extraordinary in their ingredients. Since 2019 Bastione&Costanza is a Plastic Free activity.

Borgo San Nicolao

Randazzo, Sicily, Italy
Borgo San Nicolao
Agriturismo in Randazzo in the province of Catania. Farmhouse in Sicily with apartments, riding stables, didactic farm and sport activities. Among the Natural Parks of Nebrodi, Alcantara and Etna.

Deerhill Inn

West Dover, Vermont, USA
On a peaceful hillside above the historic village of West Dover, Deerhill Inn looks out across the tree-clad slopes of the Deerfield Valley towards Vermont’s Green Mountains and the ski runs of Mount Snow and Haystack Mountain. It’s the perfect place for a Mountain adventure – or just to recharge, relax and make new memories.

Cordwood

Mt Carmel, Utah, USA
Zion Mountain Ranch
Above all else we are a ranch. Careful management of the land and healthy sustainable food production is at the heart of our operation. What isn’t grown here, our kitchen carefully sources ingredient by ingredient. While it is rewarding in itself to work the earth and enjoy it’s fruits, true satisfaction comes in sharing it with our guests.

Cafe Martorano

Fort Lauderdale, Florida, USA
It’s more than a restaurant.
It’s an institution.

Castle Hotel and Spa

Tarrytown, New York, USA
The Castle Hotel & Spa is a one-of-a-kind renovated castle oasis perched majestically atop one of the highest points in the region overlooking the historic Hudson River in lower Hudson Valley of Westchester County, New York. The award-winning estate is a member of Small Luxury Hotels of the World and Historic Hotels of America and sits on ten tranquil wooded acres that provide a respite of refinement and luxury with Old-World elegance.

The Barn at Liberty Farms

Ghent, New York, USA
Unique and versatile, rustic yet chic
An unforgettable barn wedding destination in the Hudson Valley

Superior Fresh

Hixton, Wisconsin, USA
Superior Salmon
We’re raising the bar on USA farm-raised Atlantic salmon because we care about what you eat, and so should you!

A Brief History: Stone Barns Center

Tarrytown, New York, USA
Stone Barns Center recognizes the exclusions and erasures of Indigenous peoples from food and farming, including those on whose land our organization is located. Stone Barns is located on the unceded lands of the Munsee Lenape, Schaghticoke, and Wappinger peoples. We honor the native people who have stewarded this area for 11,000 years and seek to highlight the continuous history of agriculture that began with their work.

Fattoria Poggio Alloro: Storie e ricette di una famiglia in Toscana

San Gimignano, Tuscany, Italy
Fioroni, Sarah
In A Family Farm in Tuscany, Sarah Fioroni, chef, cooking instructor, sommelier, and manager of her family’s organic farm near historic San Gimignano, shares stories of family tradi ons and daily life at Fattoria Poggio Alloro. Afer moving to the farm in 1955 to work as sharecroppers, the Fioronis later purchased the farm through their hard work and dedica on to the land. They transformed the property into a model of integrated, sustainable agriculture that has been visited by government officials from all over the world and featured in numerous publications, including Organic Gardening magazine.

Prospero Nursery

White Plains, New York, USA
Centrally located in White Plains, New York, we are a wholesale supplier of nursery and landscaping products including trees, shrubs, fertilizers, drainage and masonry supplies. From identifying the right material and the right quantity to pre-ordering and delivering your purchases, Prospero Nursery is your complete nursery and landscape solutions provider.

Botany: An Introduction to Plant Biology

James D. Mauseth, PhD
Seventh Edition
ISBN:9781284157352 | © 2021| 844 pages

Slaughterhouse: The Shocking Story of Greed, Neglect, And Inhumane Treatment Inside the U.S. Meat Industry

Gail A. Eisnitz
Slaughterhouse is the first book of its kind to explore the impact that unprecedented changes in the meatpacking industry over the last twenty-five years—particularly industry consolidation, increased line speeds, and deregulation—have had on workers, animals, and consumers. It is also the first time ever that workers have spoken publicly about what’s really taking place behind the closed doors of America’s slaughterhouses.

ARTICLES & LITERATURE REVIEWS

The Biggest Little Farm

Sandra Keats, John Chester
A couple are followed through their successes and failures as they work to develop a sustainable farm on 200 acres outside of Los Angeles. Over the years, the desolate they purchase begins to thrive and its transformed.

Food, Inc.

Robert Kenner, Elise Pearlstein, Kim Roberts
An unflattering look inside America’s corporate controlled food industry.

Fed Up

Mark Monroe, Stephanie Soechtig
An examination of America’s obesity epidemic and the food industry’s role in aggravating it.

Wasted! The Story of Food Waste

Anna Chai, Nari Kye
Through the eyes of famous chefs, audiences will see how they make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system.

Poisoned: The Dirty Truth About Your Food

Soechtig, Stephanie
Through revealing interviews with experts and victims’ families, this gripping documentary examines the problem of deadly foodborne illness in the US.

Shiga Toxin-Producing Escherichia coli Infections Associated With Romaine Lettuce-United States, 2018

Lyndsay Bottichio 1 2, Amelia Keaton 1, Deepam Thomas 3, Tara Fulton 3, Amanda Tiffany 1 4, Anna Frick 4, Mia Mattioli 1, Amy Kahler 1, Jennifer Murphy 1, Mark Otto 5, Adiam Tesfai 5, Angela Fields 5, Kelly Kline 6, Jennifer Fiddner 7, Jeffrey Higa 8, Amber Barnes 8, Francine Arroyo 8, Annabelle Salvatierra 9, April Holland 10, Wendy Taylor 10, June Nash 11, Bozena M Morawski 1 12, Sarah Correll 13, Rachel Hinnenkamp 14, Jeffrey Havens 14, Kane Patel 1, Morgan N Schroeder 1, Lori Gladney 1, Haley Martin 1, Laura Whitlock 1, Natasha Dowell 1 15, Corinne Newhart 5, Louise Francois Watkins 1, Vincent Hill 1, Susan Lance 5, Stic Harris 5, Matthew Wise 1, Ian Williams 1, Colin Basler 1, Laura Gieraltowski 1
Affiliations Expand
PMID: 31814028 PMCID: PMC10982825 DOI: 10.1093/cid/ciz1182

Escherichia coli survival in lettuce fields following its introduction through different irrigation systems

J M Fonseca 1, S D Fallon, C A Sanchez, K D Nolte
Affiliations Expand
PMID: 21214696 DOI: 10.1111/j.1365-2672.2011.04942.x

Tide to Table Profile: Superior Fresh

NOAA Fisheries
Farm-fresh salmon from central Wisconsin? Meet the farmers growing salmon and leafy greens in America’s Dairyland.
Feature Story | New England/Mid-Atlantic

Aquaponics in the Built Environment

Gundula Proksch, Alex Ianchenko & Benz Kotzen
Aquaponics’ potential to transform urban food production has been documented in a rapid increase of academic research and public interest in the field. To translate this publicity into real-world impact, the creation of commercial farms and their relationship to the urban environment have to be further examined. This research has to bridge the gap between existing literature on growing system performance and urban metabolic flows by considering the built form of aquaponic farms.

What Is Sustainable Agriculture? A Systematic Review

Sarah Velten, Julia Leventon, Nicolas Jager, Jens Newig
Institute for Sustainability Communication, Leuphana University Lüneburg, Scharnhorststr. 1, Lüneburg 21335, Germany

The Carbon Footprint of the Stone Barns Center for Food and Agriculture

Russian, Francis
An analysis of carbon dioxide emissions for the year 2009 has been assessed for Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. The analysis took into account electricity, fuel consumption of the center, and fuel consumption of the visitors, fuel consumption from employees’ habits, waste production, agricultural practices, and livestock practices.

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Hannah Davis,1,* Amelia Magistrali,1 Gillian Butler,1 and Sokratis Stergiadis2,*
María Del Mar Campo Arribas, Academic Editor

Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers

Débora Cristina Fernandes da Silva 1, Alex Martins Varela de Arruda 1, Alex Augusto Gonçalves 1
Affiliations Expand
PMID: 28720937 PMCID: PMC5495705 DOI: 10.1007/s13197-017-2612-x

Organic foods contain higher levels of certain nutrients, lower levels of pesticides, and may provide health benefits for the consumer

Walter J Crinnion 1
Affiliations Expand
PMID: 20359265

Returning to Our Roots… Vegetables

Chard, Jeffery
Growing Your Own Food
In: Rural Transformation and Newfoundland and Labrador Diaspora
Type: Chapter
Pages: 231–241

The Benefits of Garden-to-Table Produce Versus Supermarket Varieties

Hansen, Jolene
Ask most gardeners how homegrown produce compares to the supermarket variety and they’ll tell you store-bought fruits and veggies can never outshine homegrown. It may sound like garden bravado, but the facts back up those claims. Fresh-from-the-garden produce has proven nutritional benefits that supermarket produce often lacks. By growing your own fruits and vegetables, you can bring diversity, better nutrition and outstanding homegrown flavor to your table.

Ultra-processed Food Intake and Obesity: What Really Matters for Health – Processing or Nutrient Content?

Jennifer M. Poti, PhD,1 Bianca Braga, MA,2 and Bo Qin, PhD3
The aim of this narrative review was to summarize and critique recent evidence evaluating the association between ultra-processed food intake and obesity.

Ultra-processed food intake and risk of cardiovascular disease: prospective cohort study (NutriNet-Santé)

Bernard Srour 1, Léopold K Fezeu 2, Emmanuelle Kesse-Guyot 2, Benjamin Allès 2, Caroline Méjean 3, Roland M Andrianasolo 2, Eloi Chazelas 2, Mélanie Deschasaux 2, Serge Hercberg 2 4, Pilar Galan 2, Carlos A Monteiro 5, Chantal Julia 2 4, Mathilde Touvier 2
Affiliations Expand
PMID: 31142457 PMCID: PMC6538975 DOI: 10.1136/bmj.l1451

Ultra-processed food consumption and excess weight among US adults

Filippa Juul 1, Euridice Martinez-Steele 2, Niyati Parekh 1, Carlos A Monteiro 2, Virginia W Chang 1
Affiliations Expand
PMID: 29729673 DOI: 10.1017/S0007114518001046

Ultra-processed food intake and mortality in the USA: results from the Third National Health and Nutrition Examination Survey (NHANES III, 1988-1994)

Hyunju Kim 1, Emily A Hu 2, Casey M Rebholz 2
Affiliations Expand
PMID: 30789115 PMCID: PMC6554067 DOI: 10.1017/S1368980018003890

Food contamination during food process

Cristina Nerín,
Margarita Aznar,
Daniel Carrizo
Food contamination can come from different situations. A wide overview is presented in this paper, where the different steps applied to food, from the reception of raw materials to the final food intake by consumers, are shown.

Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study

Eurídice Martínez Steele 1, Larissa Galastri Baraldi 1, Maria Laura da Costa Louzada 1, Jean-Claude Moubarac 2, Dariush Mozaffarian 3, Carlos Augusto Monteiro 1
Affiliations Expand
PMID: 26962035 PMCID: PMC4785287 DOI: 10.1136/bmjopen-2015-009892

The Hidden Dangers of Fast and Processed Food

Joel Fuhrman, MD
The fundamental concern as we look to reform health in America is the known reality that most chronic diseases that afflict Americans are predominantly lifestyle induced; and the belief is that the vast majority of heart attacks and strokes could be prevented if people were willing to adopt healthy lifestyle behaviors. In addition, healthy lifestyles would impact a significant number of cancers which are also believed to be related to lifestyle exposures, especially to obesity, cigarettes, and other toxins.

A systematic review of food pantry-based interventions in the USA

Ruopeng An 1, Junjie Wang 2, Junyi Liu 3, Jing Shen 4, Emily Loehmer 5, Jennifer McCaffrey 5
Affiliations Expand
PMID: 30834852 PMCID: PMC10260889 DOI: 10.1017/S1368980019000144

US Foods That Are Banned in Other Countries

Samantha Maxwell | March 31, 2023
It’s no secret that the U.S. doesn’t exactly have a reputation for healthy eating. In this country, most of us eat too much processed food, which often contains excess sodium, trans fats and calories. Our poor diets are a major reason the leading causes of death in the country are all lifestyle diseases like diabetes, heart disease and cancer.

These Food Ingredients Are Banned In Europe But Allowed In The U.S.

Jillian Wilson
What exactly is on your nutrition label? Some food additives aren’t good for you. Here’s what to know.

Microbiological Surveillance Sampling: FY21 Sample Collection and Analysis of Romaine Lettuce Obtained at Commercial Coolers in Yuma County, AZ

Center for Food Safety and Applied Nutrition
The FDA conducted an assignment in 2021 to collect romaine lettuce samples from commercial coolers in Yuma County, Arizona to test for Shiga toxin-producing Escherichia coli (STEC), specifically enterohemorrhagic Escherichia coli (EHEC), and Salmonella spp. This assignment is part of the FDA’s ongoing surveillance of the commodity following multistate E. coli O157:H7 outbreaks of foodborne illness in recent years linked to or potentially linked to romaine lettuce and is a key prevention action identified by FDA in the Leafy Greens STEC Action Plan [1], [2].

Prevalence and numbers of Salmonella and Campylobacter spp. on raw, whole chickens in relation to sampling methods

F Jørgensen 1, R Bailey, S Williams, P Henderson, D R A Wareing, F J Bolton, J A Frost, L Ward, T J Humphrey
Affiliations Expand
PMID: 12038572 DOI: 10.1016/s0168-1605(02)00027-2

A survey of food-borne pathogens in free-range poultry farms

Jon I Esteban 1, Beatriz Oporto, Gorka Aduriz, Ramón A Juste, Ana Hurtado
Affiliations Expand
PMID: 18234386 DOI: 10.1016/j.ijfoodmicro.2007.12.012

Coming to grips with foodborne infection–peanut butter, peppers, and nationwide salmonella outbreaks

Dennis G Maki 1
Affiliations Expand
PMID: 19213675 DOI: 10.1056/NEJMp0806575

Salmonella typhimurium infections associated with peanut products

Elizabeth Cavallaro 1, Kashmira Date, Carlota Medus, Stephanie Meyer, Benjamin Miller, Clara Kim, Scott Nowicki, Shaun Cosgrove, David Sweat, Quyen Phan, James Flint, Elizabeth R Daly, Jennifer Adams, Eija Hyytia-Trees, Peter Gerner-Smidt, Robert M Hoekstra, Colin Schwensohn, Adam Langer, Samir V Sodha, Michael C Rogers, Frederick J Angulo, Robert V Tauxe, Ian T Williams, Casey Barton Behravesh; Salmonella Typhimurium Outbreak Investigation Team
Collaborators, Affiliations Expand
PMID: 21848461 DOI: 10.1056/NEJMoa1011208

Outbreaks of listeriosis associated with deli meats and cheese: an overview

Dele Raheem ,
Department of Food & Environmental Sciences, University of Helsinki, FI-00014, Finland
Received: 12 May 2016 Accepted: 04 July 2016 Published: 08 July 2016

Multistate outbreak of Listeria monocytogenes infections linked to whole apples used in commercially produced, prepackaged caramel apples: United States, 2014–2015

K. M. ANGELO,1,*† A. R. CONRAD,1,† A. SAUPE,2 H. DRAGOO,3 N. WEST,4 A. SORENSON,5 A. BARNES,6 M. DOYLE,7 J. BEAL,7 K. A. JACKSON,1 S. STROIKA,1 C. TARR,1 Z. KUCEROVA,1 S. LANCE,1,7 L. H. GOULD,1 M. WISE,1 and B. R. JACKSON1

Listeria monocytogenes persistence in food-associated environments: epidemiology, strain characteristics, and implications for public health

V Ferreira 1, M Wiedmann 2, P Teixeira 3, M J Stasiewicz 2
Affiliations Expand
PMID: 24406014 DOI: 10.4315/0362-028X.JFP-13-150

Listeria: A foodborne pathogen that knows how to survive

T Jemmi 1, R Stephan
Affiliations Expand
PMID: 17094698

Listeria monocytogenes: food-borne pathogen and hygiene indicator

T Jemmi 1, R Stephan
Affiliations Expand
PMID: 17094698

A review of Listeria monocytogenes: An update on outbreaks, virulence, dose-response, ecology, and risk assessments

Robert L. Buchanan a,
Leon G.M. Gorris b,
Melinda M. Hayman c,
Timothy C. Jackson d,
Richard C. Whiting e

Epidemic profile of Shiga-toxin-producing Escherichia coli O104:H4 outbreak in Germany

Christina Frank 1, Dirk Werber, Jakob P Cramer, Mona Askar, Mirko Faber, Matthias an der Heiden, Helen Bernard, Angelika Fruth, Rita Prager, Anke Spode, Maria Wadl, Alexander Zoufaly, Sabine Jordan, Markus J Kemper, Per Follin, Luise Müller, Lisa A King, Bettina Rosner, Udo Buchholz, Klaus Stark, Gérard Krause; HUS Investigation Team
Collaborators, Affiliations Expand
PMID: 21696328 DOI: 10.1056/NEJMoa1106483

Fresh fruit and vegetables as vehicles for the transmission of human pathogens

Cedric N Berger 1, Samir V Sodha, Robert K Shaw, Patricia M Griffin, David Pink, Paul Hand, Gad Frankel
Affiliations Expand
PMID: 20636374 DOI: 10.1111/j.1462-2920.2010.02297.x

Escherichia coli O157:H7 in feral swine near spinach fields and cattle, central California coast

Michele T Jay 1, Michael Cooley, Diana Carychao, Gerald W Wiscomb, Richard A Sweitzer, Leta Crawford-Miksza, Jeff A Farrar, David K Lau, Janice O’Connell, Anne Millington, Roderick V Asmundson, Edward R Atwill, Robert E Mandrell
Affiliations Expand
PMID: 18258044 PMCID: PMC2876768 DOI: 10.3201/eid1312.070763

Ongoing multistate outbreak of Escherichia coli serotype O157:H7 infections associated with consumption of fresh spinach–United States, September 2006

Centers for Disease Control and Prevention (CDC)
PMID: 17008868

Update: multistate outbreak of Escherichia coli O157:H7 infections from hamburgers–western United States, 1992-1993

Centers for Disease Control and Prevention (CDC)
PMID: 8459795

Deconstructing a lethal foodborne epidemic

Martin J Blaser
PMID: 22029755 DOI: 10.1056/NEJMe1110896

Emerging foodborne pathogens: Escherichia coli O157:H7 as a model of entry of a new pathogen into the food supply of the developed world

G L Armstrong 1, J Hollingsworth, J G Morris Jr
Affiliations Expand
PMID: 8877329 DOI: 10.1093/oxfordjournals.epirev.a017914

Laboratory investigation of hemorrhagic colitis outbreaks associated with a rare Escherichia coli serotype

J G Wells, B R Davis, I K Wachsmuth, L W Riley, R S Remis, R Sokolow, G K Morris
PMID: 6355145 PMCID: PMC270845 DOI: 10.1128/jcm.18.3.512-520.1983

Recent advances in understanding enteric pathogenic Escherichia coli

Matthew A Croxen 1, Robyn J Law, Roland Scholz, Kristie M Keeney, Marta Wlodarska, B Brett Finlay
Affiliations Expand
PMID: 24092857 PMCID: PMC3811233 DOI: 10.1128/CMR.00022-13

Zoonotic enterohemorrhagic Escherichia coli: A One Health perspective

Alexis García 1, James G Fox, Thomas E Besser
Affiliations Expand
PMID: 21131723 DOI: 10.1093/ilar.51.3.221

A large outbreak of Campylobacter jejuni infection in a university college caused by chicken liver pâté, Australia, 2013

C. R. M. MOFFATT,1,2,* A. GREIG,3 M. VALCANIS,4 W. GAO,4 T. SEEMANN,4,5 B. P. HOWDEN,4,6 and M. D. KIRK2

Multistate outbreak of Campylobacter jejuni infections associated with undercooked chicken livers–northeastern United States, 2012

Centers for Disease Control and Prevention (CDC)
PMID: 24196663 PMCID: PMC4585590

Cohort study of a campylobacteriosis outbreak associated with chicken liver parfait, United Kingdom, June 2010

T Inns 1, K Foster, R Gorton
Affiliations Expand
PMID: 21087588 DOI: 10.2807/ese.15.44.19704-en

Campylobacter immunity and coinfection following a large outbreak in a farming community

K J Forbes 1, F J Gormley, J F Dallas, O Labovitiadi, M MacRae, R J Owen, J Richardson, N J C Strachan, J M Cowden, I D Ogden, C C McGuigan
Affiliations Expand
PMID: 19005146 PMCID: PMC2620832 DOI: 10.1128/JCM.01731-08

Food-borne Campylobacter outbreak in Liverpool associated with cross-contamination from chicken liver parfait: implications for investigation of similar outbreaks

S Farmer 1, A Keenan, R Vivancos
Affiliations Expand
PMID: 22769597 DOI: 10.1016/j.puhe.2012.02.004

Campylobacteriosis outbreak associated with consumption of undercooked chicken liver pâté in the East of England, September 2011: identification of a dose–response risk

D. S. EDWARDS,1,* L. M. MILNE,2 K. MORROW,2 P. SHERIDAN,2 N. Q. VERLANDER,3 R. MULLA,4 J. F. RICHARDSON,5 A. PENDER,6 M. LILLEY,2 and M. REACHER1

Duck Liver–associated Outbreak of Campylobacteriosis among Humans, United Kingdom, 2011

Muhammad Abid, Helen Wimalarathna, Janette Mills, Luisa Saldana, Winnie Pang, Judith F. Richardson, Martin C. J. Maiden, and Noel D. McCarthy corresponding author

Confirmation of a Campylobacteriosis Outbreak Associated with Chicken Liver Pâté Using PFGE and WGS

E Lahti 1, M Löfdahl 2, J Ågren 1, I Hansson 1, E Olsson Engvall 1
Affiliations Expand
PMID: 27334628 DOI: 10.1111/zph.12272

Colonization of chicks by non-culturable Campylobacter spp.

N. J. Stern, D. M. Jones, I. V. Wesley, D. M. Rollins
First published: June 1994 Citations: 74

Factors Influencing the Bacteriological Water Quality in Mountainous Surface and Groundwaters

Nicole Schaffter, Jacques Zumstein, Aurèle Parriaux
First published: 11 October 2004 Citations: 16

Campylobacter jejuni–an emerging foodborne pathogen

S F Altekruse 1, N J Stern, P I Fields, D L Swerdlow
Affiliations Expand
PMID: 10081669 PMCID: PMC2627687 DOI: 10.3201/eid0501.990104

Campylobacters as zoonotic pathogens: a food production perspective

Tom Humphrey 1, Sarah O’Brien, Mogens Madsen
Affiliations Expand
PMID: 17368847 DOI: 10.1016/j.ijfoodmicro.2007.01.006

Foodborne Illness Acquired in the United States—Major Pathogens

Elaine Scallan, corresponding author 1 Robert M. Hoekstra, Frederick J. Angulo, Robert V. Tauxe, Marc-Alain Widdowson, Sharon L. Roy, Jeffery L. Jones, and Patricia M. Griffin

The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2016

European Food Safety Authority, European Centre for Disease Prevention and Control
Published: 12 December 2017
Approved: 13 November 2017

Food-related illness and death in the United States

P S Mead 1, L Slutsker, V Dietz, L F McCaig, J S Bresee, C Shapiro, P M Griffin, R V Tauxe
Affiliations Expand
PMID: 10511517 PMCID: PMC2627714 DOI: 10.3201/eid0505.990502
Abstract

The History of the Farm to Table Movement

Lightspeed 2022-01-04
There’s no cut and dry definition of farm to table, but it boils down to this: the farm to table movement broadly refers to food made from locally-sourced ingredients, often natural or organic. Even though there isn’t an exact definition that restaurants have to adhere to in order to call themselves a farm-to-table establishment, those that self-proclaim the label can be found almost everywhere, from small midwestern locales to urban centers.

From Farm to Fork

Rutgers University
A food system includes everything from farm to table. A community food system is a food system in which food production, processing, distribution and consumption are integrated to enhance the environmental, economic, social and nutritional health of a particular place.
The concept of community food systems is sometimes used interchangeably with “local” or “regional” food systems,
This reflects a prescriptive approach to building a food system, one that holds sustainability – economic, environmental and social – as a long-term goal toward which a community strives.