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Searching for "food and fitness craze"

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HS 246A
Cross-contact and Allergens - Home Food Processors and Cottage Food Operators
Identifying major food allergens within food products is essential to meet labeling requirements for home-food processors and cottage-food operations in Iowa.
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HS 246B
pH in Food Production - Home Food Processors and Cottage Food Operators
Measuring pH in food production evaluates a product’s acidity to prevent microbial growth. pH is very important for cottage-food operators who prepare and sell home-canned fruit, vegetables, and pickles, as well as standardized and nonstandardized jams, jellies, fruit butter, and other canned products.
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HS 205
Preserve the Taste of Summer
Stocking a cupboard or freezer with home-preserved fruits and vegetables is a great way to enjoy delicious, local food all year long. Learn how to can, freeze, and dry foods safely at home in this food preservation series.

Topics Include:
  • Canning vegetables, fruit, fruit spread (jam, jelly), salsa, pickles, meat, poultry, and wild game
  • Freezing fruit, vegetables, and tomato products
  • Fermentation
  • Dehydration
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Canning and Freezing Tomatoes
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Canning Vegetables
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Canning Salsa
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Canning Pickles
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Canning Meat, Poultry, and Wild Game
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Canning Fruits
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Canning Fruit Spreads
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Freezing Fruits and Vegetables
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Food Preservation Resources
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Fermentation
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Drying Foods
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SSES 25
Reducing Food Waste at Home - Spend Smart. Eat Smart.
Food storage tips and strategies to help you adjust how to plan, shop, and cook in order to keep food waste to a minimum in your home.
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PDF - English
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PDF - Spanish
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HS 199
Food Safety for Food Entrepreneurs
A series for food entrepreneurs about best practices related to food safety, food labeling, and cleaning and sanitation of food contact surfaces.
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Home Kitchen Basics - PDF
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Labeling Basics - PDF
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Cleaning and Sanitizing Basics - PDF
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HS 111C
Safe Home Canning Steps
Steps to follow before, during, and after home food preservation projects.
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PDF - English
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PDF - Spanish
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HS 164
Produce Safety on Fresh Produce Farms
Fact sheets for growers of fresh produce focused on managing food safety risks as regulated under the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR).

Complementary videos are available on the Produce Safety Playlist.
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Agricultural Water Standards and Quality (Production Water)
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Agricultural Water Quality Parameters (Postharvest Water)
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Agricultural Water Testing (Sample Collection and Procedures)
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Best Practices for Pest Management at Produce Farms
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How to Clean and Sanitize Inside Walk-in Cooler
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Infiltration in Produce During Washing
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Best Practices to Control Field Contamination
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How to Clean and Sanitize Harvest Crates
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Agricultural Water Standards and Quality (Production Water) - Spanish
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Agricultural Water Quality Parameters (Postharvest Water) - Spanish
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Agricultural Water Testing (Sample Collection and Procedures) - Spanish
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Best Practices for Pest Management at Produce Farms - Spanish
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How to Clean and Sanitize Inside Walk-in Cooler - Spanish
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Infiltration in Produce During Washing - Spanish
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Best Practices to Control Field Contamination - Spanish
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How to Clean and Sanitize Harvest Crates - Spanish
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HS 142C
Healthy Food Pantry Donation Guide
Tips on what to donate to a food pantry and instructions on how to lead a healthy food pantry drive.

Available in English and Spanish.
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PDF - Spanish
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PM 2039A
Non-food Alternatives for School Rewards and Fundraising
Some food items used for student rewards and school fundraising activities send a conflicting message compared to what is taught about healthy food choices. Check this list of ideas for non-food rewards for elementary, middle, and high school students. More than 50 non-food fundraising ideas also are given.
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FFED 30
Reducing Food Waste in Agricultural Settings
One of the best ways to prevent food waste is through donation. The surplus of food produced in the United States, if better utilized, could reach those who are food insecure. Farmers and food donation organizations can work together to end hunger.
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PM 1929
Walk Your Way to Fitness
Increase your fitness level by walking; it's the most popular adult exercise and can improve your health and outlook on life. Includes a sample walking program, a "talk test," and tips on comfortable clothing.
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HS 22
A Guide to Food Safety for Foodservice Employees
An introductory guide for school, retail, and assisted living foodservice employees focused on handwashing, temperature/time, and cleaning/sanitizing in the workplace.
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PDF - English
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PDF - Spanish
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LF 15
A Manager's Guide to Food Hub Finances - How to Evaluate and Improve Your Food Hub Operations
The purpose of this PDF guide (LF-0015A) is to explore how food hubs can use their own financial data to identify and address the strengths and challenges in their operation. Relying on data that most food hubs already have available in their financial records, we show how financial metrics can be used by managers to identify problems and risks and make decisions.

The accompanying Excel spreadsheet (LF-0015B) provides an additional tool to calculate and interpret key metrics from a food hub's operation.
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Spreadsheet
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LF 17
Local Food Coordinators Survey and Learning Circle Reports
In Iowa, more than 20 regional entities employ individuals as local food coordinators who promote the sale and purchase of locally grown food, provide regional capacity-building in local food systems and help build local food value chains. Iowa State University Extension and Outreach has begun a project to better understand the needs and challenges of local food coordinators, and to develop a program to better support both the coordinators and their supervisors. This report summarizes the project findings and outlines future plans for supporting local food coordinators across Iowa.
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LF 14
Determining Factors for Local Food Systems Success
Determining Factors for Local Food System Success analyzes the characteristics of factors that enable and hinder local food systems development within communities. Based on in-depth case studies of six of the most successful local food systems in the US, researchers present proven tactics for success in each of seven factors, or "community capitals." By using this guidebook, local food systems developers can identify resources and mitigate challenges in their own communities.
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SP 452
Food Safety Tips for Food Event Volunteers
Foodborne illness outbreaks can happen anywhere and can affect a large number of people. Follow these tips to avoid a foodborne illness outbreak.
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LF 8C
Local Food Organizational Toolkit - Part 3: Funding your local food organization
Part Three of this toolkit series lays out methods of funding a local foods organization. A variety of revenue sources are outlined, each depending on the legal structure of your organization. Discussed in this publication: in-kind gifts, membership campaigns and fees, merchandise sales, events, sponsorships, crowdfunding, grants, investors and loans. Information on organizations that are tax deductible is included. Budgets and fundraising are emphasized. Resources and practical helps in this publication will help take your idea from concept to reality.
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LF 5
Iowa Food Hub: Managing Cash Flow for a Low-Capital Food Hub Start-up
For food hubs, or businesses that aggregate and distribute local food, limited funds can be a barrier to growth. If food hub managers pay close attention to cash flow, however, they can grow their business using the income generated by the business itself, and reduce the need for grants or loans in the start-up phase.

This publication explains the idea of cash flow and how food hub managers can use it to their advantage, drawing on the real-world experiences of Iowa Food Hub.

See more at: www.leopold.iastate.edu/marketing/food-hubs.
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N 3285
Food Stand Operations - What You Need to Know - Safe Food
Selling a variety of food and beverages can be an effective fundraising activity, but only if no one gets sick. Find out what organizers and workers need to know before the event regarding regulations and food safety.
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PM 1419
Safe Food Is YOUR Job - Health and Hygiene Tips for Food Handlers
Outlines three actions for food handlers to take related to hand washing, staying home when sick, and wearing proper work attire.
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LF 25C
Smart Growth and Local Food Systems - Engaging Community Planners and Local Elected Officials with Local Food Systems Producers to Integrate Local Food Systems into Community Plans and Policies
This is the third of four bulletins that discuss the findings of a local food system research project, Engaging Community Planners and Local Elected Officials with Local Food Systems Producers to Integrate Local Food Systems into Community Plans and Policies, funded by the Leopold Center for Sustainable Agriculture at Iowa State University.

This bulletin presents the context and options for addressing smart growth practices, and their impacts on agriculture in and near city limits through local plans, policies and land use regulations.
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LF 25D
Local Food Systems and Economic Development - Engaging Community Planners and Local Elected Officials with Local Food Systems Producers to Integrate Local Food Systems into Community Plans and Policies
This is the second of four bulletins that discuss the findings of a local food system research project, Engaging Community Planners and Local Elected Officials with Local Food Systems Producers to Integrate Local Food Systems into Community Plans and Policies, funded by the Leopold Center for Sustainable Agriculture at Iowa State University.

This bulletin presents the context and options for addressing the lack of recognition of local food systems as an economic development opportunity.
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PM 3005
Maintaining Food Safety Through Quality
Food safety is a worldwide issue affecting millions of people who suffer from diseases caused by contaminated food. Policy makers are looking to enhanced quality management systems for tracing food back to its source. This report will give producers, researchers and consumers a summary of efforts by Iowa State University Extension in food safety, quality management systems and traceability of grain and livestock products.
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