Word: nonprofiteers
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...They?re very public about their commitments and the big picture is real,? says Mindy Lubber, head of Ceres, a nonprofit that ranks corporate environmental programs. That may be small consolation when you?re shelling out for $3 gas. But in the oil business, as they say, it?s a start...
...perfect dinner party. Its goal is not to turn the kids into mini Martha Stewarts. Instead, it aims to get kids involved and excited about the possibilities of sharing a meal. "We felt that youngsters had lost the connection to food," says Jordan, who founded Spoons Across America, a nonprofit organization that teaches kids about cooking and nutrition. "Part of that was because their families had lost the connection to food--in particular, the connection to sitting and having conversations at the table...
...Moreover, grass-finished meat is higher than grain-finished meat in vitamin A and vitamin E, two antioxidants thought to boost resistance to disease. "Grass-fed meat is beef with benefits," says nutritionist Kate Clancy, author of a recent Union of Concerned Scientists (UCS) report. UCS, a Washington-based nonprofit, reviewed scores of studies and concluded that a change from grain-based feedlots back to a purely pasture-based system "would be better for the environment, animals and humans...
...food companies continue to offer dessert lines with flavors such as vanilla custard pudding and peach cobbler, loaded with sugar and starch. Early exposure to intensely sweet foods has long-term consequences, says Amy Lanou, a senior nutrition scientist for the Physicians Committee for Responsible Medicine, a Washington-based nonprofit. "When we're really young, our taste buds are especially attuned to sweet flavors. If you're offered bananas and berries at an early age, that level of sweetness will satisfy. But if you're given concentrated sweets, a taste for those intense sweets will follow you for the rest...
Food sold in U.S. supermarkets averages some 1,500 miles from farm to plate--a 25% increase from 1980, according to Worldwatch Institute, a Washington nonprofit. Increasingly, even certified-organic produce is grown on vast monoculture spreads, many of them overseas, and shipped long distances. So consumers seeking to eat ethically and preserve farmland around their cities are embracing locally grown food as the eco-healthy choice. Farmers' markets are thriving, along with community-supported agriculture, through which people subscribe to a monthly produce basket. And on locavore websites, converts swap shopping tips (Goatsbeard Farm feta from a Missouri cook...