For Food On The Go, Bars Are Eating Up The Competition

An expected 13 percent increase in world cereal closing stocks should drive up the global stock-to-use ratio to 23.3 percent, the highest since 2003. If the expected increases in stock-to-use ratios are confirmed, then the markets will have greater resilience to any shocks and price volatility should be restrained It is also important to recognize the role of global governance in this positive development, by increasing transparency, market information and helping control factors that had led to price spikes before. The Agricultural Market Information System (AMIS) played an important role in making this happen. Set up by the G20 in 2011 with a multi-agency secretariat hosted by FAO, AMIS provided timely and reliable information, increasing transparency in the international food market and assuring better coordination between the main players to reduce market instability and unilateral action. The United Nations System also granted the issue high priority. The UN Secretary-General’s High-Level Task Force on Global Food Security repeatedly and energetically called for calm and coordination, contributing to contain price increases. The reformed Committee on World Food Security — that will session starting Monday October 7 — has proven its value as the most inclusive forum to discuss food security and, in a landmark achievement, endorsed last year the Voluntary Guidelines on the Responsible Governance of Tenure of Land, Fisheries and Forests in the Context of National Food Security . Among many other initiatives, last October FAO hosted a ministerial summit to discuss food prices, co-organized with the Government of France who played a leading role in establishing AMIS. In 2007-8, increased use of maize for biofuel production was pressuring food prices, excessive speculation on futures markets accentuated price volatility and panic buying and export restrictions led to prices spinning out of control. But, in 2012, these elements were generally controlled and good sense prevailed in markets. The importance of linkages between food and energy markets has been recognized and the costly biofuel policies implicated in pushing up food prices in recent years are being questioned in a number of countries, including the USA. In another change, widespread public outrage over excessive speculation with food prices led many banks to review their positions and made some of them publically renounce that practice. In fact, today, speculation on futures markets seems to have diminished and played little role in recent price volatility. It could, however, re-emerge depending on financial and monetary conditions, so we need to ensure that these markets are transparent and suitably regulated.

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Christened ‘Nagpur Foodies,’ this 300 strong group active on a social networking site is exchanging notes over different kinds of food available in city, its taste, quality and uniqueness and also lamenting over what is not available. Though they have been chatting virtually, the group decided to meet for the first time on Wednesday. “When we crossed the figure of 250, I thought it was time to actually meet,” says Sukhada Chaudhary, a young engineer who started the activity. “I was in Bangalore for sometime. There I first heard of such an activity being taken up by the youths,” she says. Being a food lover, Chaudhary was interested in knowing about different foods available in the city. “Peer recommendation is the best form of getting correct information,” she adds. Launched on May 12 this year with 50 young food lovers, the site has blossomed and buzzing with hot news about unique foods of Nagpur. With the mean age of the group being around 26 years, street food, snack items and offbeat stuff is popular here. “Foodies go for taste and not appearance,” feels Pranay Patil, an engineer active on the site. “Tier 2 cities have some gem of joints tucked away in bylanes. We need to dig them out and share them with others. This will promote food appreciation in the city,” says Ankit Jaiswal, a young entrepreneur. A casual query about where to eat authentic south Indian and Bengali food by Alok Patro from Orissa, employed in a city firm, elicits a flood of suggestions.

Bonded by food

Borough Market captures the rich culinary history and diversity of London, offering a wide variety of food, like fine cheeses and olive oils alongside creative dishes like ostrich burgers. The full market is open Wednesday through Saturday, and visitors can mingle with chefs and producers as they sample their way through the various stalls. The market sells fresh fruits, vegetables, meats, seafood, dairy, and breads, but if you’re visiting for a meal, there are also many vendors selling prepared foods to choose from. Some notable vendors include Khanom Krok, which sells authentic Thai street food (like mango and coconut sticky rice), and Gujarati Rasoi, which sells British Indian food (like samosas and samosa chaat) made with recipes one of the owners knows by heart. READ MORE: Best farmstead dining 3. Noryangjin Fish Market, Seoul The Seoul Fish Market is both a wholesale fish market and a cultural attraction. More than 300 tons of seafood from South Korea arrives at this market every day, and visitors who arrive early in the morning can watch the fish auction, which occurs every day except Sundays and holidays. Some of the exotic seafood items, like the giant squid tentacles, are sold for hundreds of dollars. Visitors can also dine on the second floor of the market, which houses about a dozen traditional-style restaurants. Many of these restaurants specialize in raw fish, but some also serve cooked dishes like spicy soup with octopus (sometimes served alive!). Fish are available to be purchased all day at more than 700 individual stalls, and once they’ve selected a fish (or in some cases, octopus), visitors can be escorted to one of the restaurants, like Jinnam Sushi Restaurant, where their fresh purchase is cut and served as sashimi. The Korean specialty is hwae, sliced raw fish placed on lettuce and topped with raw garlic, green pepper, and a bit of vinegared red pepper paste.

Best food markets around the world

What’s more, bars are wrapped in the cachet of something that’s good for you and many of them are fine nutritionally, even though most bars have opaque packaging so it can be hard to judge. And energy bars sound pretty healthful, right? But the truth is that that just means they have calories. So before you load up for the weekend, read the label. Easy doesn’t necessarily mean healthful. In many cases, Walters says, bars are fast food and not so different from the drive-through. What they can do is fit in a pocket or purse and last for a long time in the glove compartment. Long-distance runners can eat them on the course, and busy travelers can make a meal of them on the plane or subway. The popularity of bars “is a perfect reflection of where we are culturally,” says Mollie Katzen, who has been writing cookbooks since the counterculture days. Her latest, “The Heart of the Plate: Vegetarian Recipes for a New Generation,” is out this fall Bar makers are slicing the market to attract very specific customers: dieters on Medifast ; the socially responsible with This Bar Saves Lives (which donates to abate hunger); or athletes with Builder’s Max bar, which has 30 grams of protein, made by the 20-year-old company Clif. Many consumers are looking for protein sources that are cheaper than meat, so that’s one draw, but bars are not necessarily cheap; they can top $5. Whatever happened to packing a sandwich or leftovers from last night’s dinner, asks Katzen, who says her daughter, a young adult living in New York City, carries bars in her bag because they’re easy.