Rochester Institute of Technology: NYSP2I creates new tools to help New York municipalities reduce wasted food

Rochester Institute of Technology: NYSP2I creates new tools to help New York municipalities reduce wasted food. “The New York State Pollution Prevention Institute (NYSP2I)—led by Rochester Institute of Technology’s Golisano Institute for Sustainability—has developed a free, interactive toolkit that municipalities can use to design, implement, and manage food waste programs at the local level. The three-part guide, How to Build a Municipal Food Waste Strategy: A Toolkit for New York State Municipalities, is designed to assist communities large and small with building programs for reducing wasted food that are realistic and results-driven.”

Oregon Live: New website connects consumers, Oregon food producers

Oregon Live: New website connects consumers, Oregon food producers. “Oregon Taste, a public service project of nonprofit James Beard Public Market, announced the launch of… a searchable online directory of the state’s locally grown fresh food. The website allows area consumers to connect to Oregon’s local fresh foods and food businesses, providing a reliable source for information on Oregon food, food products, food systems programs and food events.”

Associated Press: US hunger crisis persists, especially for kids, older adults

Associated Press: US hunger crisis persists, especially for kids, older adults. “Food banks around the U.S. continue giving away far more canned, packaged and fresh provisions than they did before the virus outbreak tossed millions of people out of work, forcing many to seek something to eat for the first time. For those who are now back at work, many are still struggling, paying back rent or trying to rebuild savings.”

EurekAlert: Ever wondered what red foxes eat? There’s a database for that

EurekAlert: Ever wondered what red foxes eat? There’s a database for that. “Research into the diets of a large number of the world’s carnivores has been made publicly available through a free, online database created by a PhD student at the University of Sussex. From stoats in the UK to tigers in India, users are now able to search for detailed information about the diets of species in different geographical locations around the globe.”

Digital Library of Georgia: Historic holiday menus created at the former Army post at Fort Oglethorpe from 1925-1940 are now available freely online in the Digital Library of Georgia

Digital Library of Georgia: Historic holiday menus created at the former Army post at Fort Oglethorpe from 1925-1940 are now available freely online in the Digital Library of Georgia. “The Digital Library of Georgia (DLG) has partnered with the 6th Cavalry Museum to digitize its collection of historic holiday menus created at Fort Oglethorpe, Georgia from 1925-1940, thanks to a digitization grant awarded by the DLG…. Holiday menus combine economic, cultural, and social histories of holidays as well as food and cooking history. Some of these menus also include rosters of US military personnel, as well as guests and family members.”

Engadget: Google AI is battling a ‘Great British Bake Off’ winner in a dessert face-off

Engadget: Google AI is battling a ‘Great British Bake Off’ winner in a dessert face-off. “Baking is as much science as it is art. Perhaps to find out whether the former’s more important, Google Cloud AI is taking on a Great British Bake Off winner in a dessert face-off. Sara Robinson, an amateur baker and Google Cloud developer advocate, built a machine learning model that examined hundreds of baking recipes (including ones for traybakes, cookies and scones) to help her come up with a new one.”

Reuters: France’s lockdown vice? Cheese

Reuters: France’s lockdown vice? Cheese. “The amount of cheese purchased by French shoppers for at-home consumption increased by more than 8% in 2020, compared with just 2% the previous year, according to figures from farming agency FranceAgriMer and market data firm Kantar. That was part of a shift in food consumption in many countries last year as the COVID-19 pandemic unfolded, with households initially bulk buying staples like pasta and flour, and later settling into home-eating habits with extra purchases of products like butter.”

Mashable: Free recipe apps for whatever (and however) you want to cook

Mashable: Free recipe apps for whatever (and however) you want to cook. “With a decent recipe app, you can instantly convert your smartphone or tablet into a veritable library of cookbooks. We’ve tried and tested five fabulous free recipe apps that together offer you well over 100,000 recipes from all around the world. Many of these also give you the ability to save recipes you want to make, allow you to easily create shopping lists of the exact ingredients you need, and even let you shop for the ingredients with integrated purchasing abilities.”

USA Today: Grape-Nuts shortage is over: Cereal brand to reimburse consumers who paid inflated prices during COVID shortage

USA Today: Grape-Nuts shortage is over: Cereal brand to reimburse consumers who paid inflated prices during COVID shortage. “For those with pandemic pangs for the sweet crunch of Grape Nuts, take heart. The Great Grape-Nuts Shortage of 2021 is officially over. After months of being out of stock, the cereal is shipping at full capacity to stores nationwide, parent company Post Consumer Brands told USA TODAY exclusively. And if you paid wildly inflated prices on the black market to get your hands on a box, you may be eligible for reimbursement.”

NiemanLab: The New York Times is so done with its 77,000-member Facebook cooking group. What happens now?

NiemanLab: The New York Times is so done with its 77,000-member Facebook cooking group. What happens now?. “Members are speculating: Why would The New York Times want to abandon its 77,000-member cooking Facebook group? The one whose demise I surely ensured by reporting, upon its launch two years ago, that it was a ‘happy corner of the internet’? A place where, as one Times social media editor put it at the time, ‘everyone’s so nice to each other, and so encouraging, it feels like one long episode of “The Great British Baking Show,” 24 hours a day’? A lot can change in two years.”

Adventures with AI: Here’s what happened when I ate a three course meal designed by artificial intelligence (The Next Web)

The Next Web: Adventures with AI: Here’s what happened when I ate a three course meal designed by artificial intelligence. “I first sought culinary inspiration from GPT-3, a text generator that’s destined to either Take Over The World or burn out in a blaze of bigotry and pseudophilosophy. The model’s been trained on a gobsmacking quantity of data, including the entire English-language Wikipedia, two vast corpora of books, and a filtered version of the Common Crawl. With so many recipes now online, GPT-3 must have learned its way around the kitchen. Right I put my stomach on the line to find out.”