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World Environment Day 2013 Theme

June 3, 2013, 4:01 am
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World Environment Day 2013 Theme

World Environment Day 2013 Theme - "Think. Eat. Save."
World Environment Day 2012 Theme - "Green Economy: Does it include you?"
World Environment Day 2011 Theme - "Forests:Nature at your Service"
World Environment Day 2010 Theme - “Biodiversity — Ecosystems Management and the Green Economy”
World Environment Day 2009 Theme - "Your Planet Needs You - UNite to Combat Climate Change"
World Environment Day 2008 Theme - "Kick The Habit - Towards A Low Carbon Economy"
World Environment Day 2007 Theme - "Melting Ice – a Hot Topic?"
World Environment Day 2006 Theme - "Deserts and Desertification - Don't Desert Drylands!"
World Environment Day 2005 Theme - "Green Cities – Plan for the Planet!"
World Environment Day 2004 Theme - "Wanted! Seas and Oceans – Dead or Alive?"
World Environment Day 2003 Theme - "Water – Two Billion People are Dying for It!"
World Environment Day 2002 Theme - "Give Earth a Chance"
World Environment Day 2001 Theme - "Connect with the World Wide Web of Life"
World Environment Day 2000 Theme - "The Environment Millennium - Time to Act"
World Environment Day 1999 Theme - "Our Earth - Our Future - Just Save It!"
World Environment Day 1998 Theme - "For Life on Earth - Save Our Seas"
World Environment Day 1997 Theme - "For Life on Earth"
World Environment Day 1996 Theme - "Our Earth, Our Habitat, Our Home"
World Environment Day 1995 Theme - "We the Peoples: United for the Global Environment"
World Environment Day 1994 Theme - "One Earth One Family"
World Environment Day 1993 Theme - "Poverty and the Environment - Breaking the Vicious Circle"
World Environment Day 1992 Theme - "Only One Earth, Care and Share"
World Environment Day 1991 Theme - "Climate Change. Need for Global Partnership"
World Environment Day 1990 Theme - "Children and the Environment"
World Environment Day 1989 Theme - "Global Warming; Global Warning"
World Environment Day 1988 Theme - "When People Put the Environment First, Development Will Last"
World Environment Day 1987 Theme - "Environment and Shelter: More Than A Roof"
World Environment Day 1986 Theme - "A Tree for Peace"
World Environment Day 1985 Theme - "Youth: Population and the Environment"
World Environment Day 1984 Theme -"Desertification"
World Environment Day 1983 Theme - "Managing and Disposing Hazardous Waste: Acid Rain and  Energy"
World Environment Day 1982 Theme - "Ten Years After Stockholm (Renewal of Environmental  Concerns)"
World Environment Day 1981 Theme - "Ground Water; Toxic Chemicals in Human Food Chains"
World Environment Day 1980 Theme - "A New Challenge for the New Decade: Development Without Destruction"
World Environment Day 1979 Theme - "Only One Future for Our Children - Development Without Destruction"
World Environment Day 1978 Theme - "Development Without Destruction"
World Environment Day 1977 Theme - "Ozone Layer Environmental Concern; Lands Loss and Soil Degradation"
World Environment Day 1976 Theme - "Water: Vital Resource for Life"
World Environment Day 1975 Theme - "Human Settlements"
World Environment Day 1974 Theme - "Only one Earth"
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World Environment Day 2013 Logo

June 3, 2013, 4:07 am
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 World Environment Day is an opportunity for us all to get involved in something which is critical for our shared future and work in a co-ordinated manner to empower us all to play an active role in protecting our environment.Professor Jacqueline McGlade, Executive Director of the European Environment Agency

 

World Environment Day Logo 2013


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More About World Environment Day

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Food waste from houses, hotels may power street lights in Adyar

June 3, 2013, 4:19 am
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CHENNAI: Food waste from houses and hotels in MRC Nagar and Greenways Road may soon start lighting up the streets. The corporation plans to produce biogas from segregated food waste and use it to power street lights in the area. This is one of the few initiatives the civic body has planned to encourage source segregation.
In ward 173 in Adyar zone, people have begun source segregation. The corporation plans to set up a biogas plant to handle the food waste. "We plan to use the electricity produced to power street lights in the area," said a corporation official.
The ward generates around 22 tonnes of garbage every day, of which at least 50% is organic waste, believe experts. "Looking at the generic waste composition in the area, we assume that at least 10 tonnes would be food waste," said Dharmesh Shah of the Global Alliance for Incinerator Alternatives, which has partnered with the civic body for the initiative.
Transparent Chennai, an NGO, is mapping waste generated in the ward, which includes Greenways Road, MRC Nagar, Kesavaperumalpuram, Srinivasapuram and Bishop Garden. Experts say the ward has a diverse population curve ranging from fishermen to educated residents to high-profile government officials. "We need to know the level of segregation we can achieve and contamination possibilities," said Daniel Chellapa, senior scientist at Bhabha Atomic Research Centre. "We will prepare a detailed report and submit it to the corporation, based on which they can decide how to use the segregated waste."
They intend to work with bulk generators in the ward such as Mayor Ramanathan Chettiar Hall, Hotel Leela Palace and Chettinad Vidyasharam school. The plant will need a capacity of three to five tonnes to generate enough electricity to power street lights.
Experts said a biogas plant needs pure food waste. "We need to ensure we have good quality waste. If there is any contamination, the plant will not work," said Chellapa.
The corporation has decided to focus on school children and teach them the benefits of segregation of garbage.
The corporation plans to produce biogas from food waste to power street lights. This is one of the few initiatives the civic body has planned to encourage source segregation.
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Reducing food waste may feed hungry billions

June 3, 2013, 4:22 am
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Families can be key players in a revolution needed to feed  the world, and could save money by helping to cut food losses now occurring from field to fork to trash bin, an expert has said.
The expert described that often-invisible waste in food, 4 out of every 10 pounds produced in the United States alone, and the challenges of feeding a global population of nine billion in a keynote talk at the 245th National Meeting & Exposition of the American Chemical Society, the world's largest scientific society.

"We will need another "Green Revolution" to feed the world by 2050," said John Floros, Ph.D., referring to the development of high-yield, disease-resistant breeds of grain and other agricultural innovations that took root in the 1960s.
"That will mean scientific innovations, such as new strains of the big three grains — rice, wheat and corn — adapted for a changing climate and other conditions. It also will require action to reduce a terrible waste of food that gets too little attention," he added.
Floros cited estimates that in many developing countries up to half of the food harvested from farmers' fields are lost before reaching consumers. He is dean of the College of Agriculture at Kansas State University.
That waste can occur due to spoilage from improper storage of grain during transportation or from pests. Rats and mice alone eat or spoil 20 per cent of the world's food supply due to contamination with their urine and feces.
"A different kind of waste occurs in the United States and some other developed countries," Floros said.
"Developed countries have much more efficient systems for preserving, storing, transporting and protecting food from spoilage and pests. But as a nation — households, supermarkets, restaurants, other food-service providers — we throw away about 4 out of every 10 pounds of food produced each year," he added.
Government studies show, for instance, that the average family in the United States throws away 20 pounds of food a month, more than 2,000 dollars worth every year for a family of four.
It includes food that has gone uneaten and spoiled in refrigerators and on pantry shelves, as well as food that people throw away after cooking.
Uneaten food actually rivals paper, plastic and other refuse as the No. 1 material in some municipal landfills.
Supplying more food, however, is only part of the challenge, Floros emphasized. "Millions of people in some developing countries are becoming more affluent. In the past, people were satisfied with food that filled them up and sustained life.
Increasingly, they will demand food that is convenient to prepare, certified as safe and highly nutritious and tastes good."
He cited the People's Republic of China as an example. The middle class in China is now larger than the U.S. population and is increasing in size year by year. And people in China are now consuming almost 3 times as much meat compared to a few decades ago. Demand for convenience foods also is rising with the growth of the urban population.

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Food worth Rs 50 thousand crore goes waste in India every year

June 3, 2013, 4:26 am
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SONIPAT: Expressing concern over food produce going waste, the experts opined that lack of skilled manpower and shortage of infrastructure has been resulting in wastage of upto 40 per cent of the total food produce in India every year.
Discussing the issue during a conference at the national institute of food technology enterprenour and management (NIFTEM) in Sonipat on Thursday, they felt the need to train skilled manpower of around 35 lakh persons in next seven years for the food processing industry besides creating the cold storage chains across the country to cut down the wastage of food including food grain, vegetables and other farm grown items.
Admitting the grave problem of wastage, minister of state for agriculture and food processing industries Tariq Anwar said that every year India faces a loss of Rs 50 thousand crores worth of both perishable and non-perishable food item. "After 1960, India went on to become a food surplus country from being a food deficit country but wastage has still not been brought under control.
To arrest this gross wastage, the government has taken various steps including training people and creating infrastructure", he said while responding to the TOI. The minister stated that FDI in the retail sector had been allowed with the conditions to invest 50 percent of the total investment in creating infrastructure like cold storages and processing units.
The experts also felt the need to set up more NIFTEM-like institutes to train the people as presently India has only two institutes- Institute of Crop Processing Technology in Thanjavur (Tamil Nadu) besides the NIFTEM. The NIFTEM vice chancellor Ajit Kumar informed that a project to set up 12 such institutes is awaiting the nod of the ministry.
"These institutes would provide technical knowhow and experts to this industry which has been registering immense growth rate which hovered around 15 percent even when the economic meltdown had hit other industries hard in past", he stated.
Rakesh Kacker, chancellor NIFTEM and Secretary Ministry of Agriculture said that food processing and management technology would not only save wastage of food articles but also profit the farmers and save them from the hand of the middlemen, who grab the lion share of the profit. He further added that in the 12th five year plan the centre would focus on value added education through the institute under which emphasis will be laid on better research program, patenting, commercialization and pure research in the field of food processing.
Sanjeev Chopra, chairman national horticulture mission stated that around 52 to 69 percent of farmers are in the unorganized sector and big land holding is decreasing day by day and hence organizing farmers through various farmers' producer organization and introducing modern scientific means to them can assist in the growth of the farming sector. During the conference, Chancellor of University of Nebraska Lincoln, US, Dr Harvey Pearlam signed an MoU with the NIFTEM for student exchange programme.
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UN Secretary General issues message on World Environment Day

June 3, 2013, 7:20 am
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UN Secretary General issues message on World Environment Day
[ 03 Juny 2013 10:50 ]


Baku – APA. The UN Secretary General Ban Ki-moon issued a message on World Environment Day on June 5, the UN Office in Azerbaijan told APA. The message says: “We live in a world of plenty, where food production outstrips demand, yet 870 million people are undernourished and childhood stunting is a silent pandemic.  To create the future we want, we must correct this inequity.  We must ensure access to adequate nutrition for all, double the productivity of smallholder farmers who grow the bulk of food in the developing world, and make food systems sustainable in the face of environmental and economic shocks.  This is the vision of my Zero Hunger Challenge, launched last year at the Rio+20 UN Conference on Sustainable Development.

One way to narrow the hunger gap and improve the well-being of the most vulnerable is to address the massive loss and waste inherent in today’s food systems.  Currently at least one third of all food produced fails to make it from farm to table.  This is foremost an affront to the hungry, but it also represents a massive environmental cost in terms of energy, land and water.

In developing countries, pests, inadequate storage facilities and inefficient supply chains are major contributors to food loss.  Those who grow for export are also often at the mercy of over-stringent expectations of buyers who place a premium on cosmetic perfection.  In developed nations, food thrown away by households and the retail and catering industries rots in landfills, releasing significant quantities of methane, a powerful greenhouse gas.

Food loss and waste is something we can all address.  That is why the United Nations Environment Programme, the UN Food and Agricultural Organization and public and private sector partners have launched the “Think.Eat.Save: Reduce Your Foodprint” campaign to raise global awareness and showcase solutions relevant to developed and developing countries alike.

Infrastructure and technology can reduce the amount of food that perishes after it is harvested and before it reaches the market.  Developing country governments can work to improve essential infrastructure and maximize trade opportunities with neighbours; developed nations can support fair trade and rationalize sell-by dates and other labelling systems; businesses can revise their criteria for rejecting produce; and consumers can minimize waste by buying only what they need and re-using left-over food.

On this World Environment Day, I urge all actors in the global food chain to take responsibility for environmentally sustainable and socially equitable food systems.  The current global population of seven billion is expected to grow to nine billion by 2050.  But the number of hungry people need not increase.  By reducing food waste, we can save money and resources, minimize environmental impacts and, most importantly, move towards a world where everyone has enough to eat.”
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INDUSTRIAL HYGIENE QUIZ WORLD ENVIRONMENT DAY 2013

June 3, 2013, 8:35 am
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INDUSTRIAL HYGIENE QUIZ

1. Industrial hygiene concerns itself only with the control of occupational diseases. So its contribution to accident prevention is nil.
(False)

2. Safety ASSOCIATES should only be interested in the physical damage, broken bones and bloody injuries.
(False)

3. Safety ASSOCIATES cannot be away from the control of occupational diseases.
(True)

4. It is the responsibility of the industrial hygienist to study an environment for the pollutants and defects and safety ASSOCIATESs come to the picture while implementing the recommendations of the industrial hygienist is taken up
(True)

5. The key concepts of industrial hygiene program are:
(Recognition, evaluation, controle, recommendation)

6. Evaluation and control of the environment can be purposeful and effective only if the recognition of the pollutant is perfect.
(True)

7. Evaluation of an environmental pollution does end with the measurement of concentration of that pollution.
(False)

8. A measure of the damage of the environmental pollution on the human being also forms of the evaluation.
(False)

9. Controlling an environment calls for much experience.
(True)

10. For controlling an environmental pollution that emanates from a process, it is not required to know the nature of the process that is going on.
(True)

11. Control measures taken against taken against environmental pollution differ widely with operations.
(True)

12. Some of the chemicals sensitize the skin. Most of the epoxy resins have this quality of the following, Which are sensitizing agents?
(Araldite, Quick fix, synthetic rubber, tar)

13. Oil dermatitis can be caused by the contact with.
(Mineral oils)

14. Skin disease incidence depends on ..
(Age, Sex, Dietary habits, Heredity)

15. Women are more prone to skin disease than men because..
(Their skin is very tender)

16. Personal hygiene is more important to fight against Dermatitis.
(True)

17. Continuous contact with cloths soiled with an irritant also can cause dermatitis
(True)

18. While selecting a glove to guard against dermatitis, the following must be considered
(Whether the glove will dissolve in the oil against which it is used;
Whether it will allow any oil through it;
Whether it will interferes with material handling )

19. Barrier cream application interferes with material handling.
(False)

20. Barrier cream interfere with sweating.
(False)

21. Barrier cream is effective only for 2½ hrs. So, only repeated application is purposeful.
(True)

22. Barrier cream is effective only if the contact with irritant is going to be just occasional.
(True)

23. Barrier cream can also be used against corrosive materials.
(False)

24. Barrier cream is a failure against certain chemicals.
(True)

25. Aerosols are those that can keep floating in the air, Can you make them in the following?
(Gas, Mist, fume, Smoke, Vapor, Dust)

26. Aerosols get in to system only through inhalation.
(True)

27. Some of the aerosols enter the system through skin too.
(True)

28. Dusts are produced by size reduction of solids.
(True)

29. Dusts follow the gravitational law and they do settle down.
(True)


30. Their rate of settling depends on.
(Particle size, density)

31. Particle size of a dust is mentioned as the diameter of the sphere in which the dust could be accommodated.
(True)

32. Nasal hair filter particles whose size goes beyond 10 microns. So, particles of respirable range have a size less than 10 microns.
(True)

33. All dusts entering the system settle in lungs.
(False)

34. All dusts reach alveoli, the minute sac of the lung, and settle there.
(False)

35. When a dust reaches a spot in the lung, fibrous hardening takes place in that spot and this is the defensive mechanism of the system.
(True)

36. Those hardening leads to a less oxygen transferring capacity of the lung and this further leads to shortness of breath.
(True)

37. The condition of dusty lung is medically called as pneumoconiosis (Pneumo-lung, coni-dust, osis-condition). Can you match the following?
Dust Condition of lung
Silica Silicosis
Asbestos Asbestosis
Coal Anthracosis
Alumina Aluminosis
Iron Siderosis


38. The damage of a dust is determined by its efficiency to lead to secondary infection.
(True)

39. Silica is the most dangerous dust, as the silicotic lung is a good seat for tuberculosis.
(True)

40. Gases are defined as formless Fluids which can be compressed to liquids or solids with decrease in temperature and increase in pressure. Can you tick in the following all those that are gases?
(Ammonia, ozone, carbon monoxide, Nitrogen di-oxide, Sulphur di-oxide, Nitrogen, Oxygen Methane)

41. Some of the gases when inhaled irritate the mucous membrane of the respiratory system. They are called gaseous irritants. In the following list, tick them:
(Ozone, Hydrogen chloride, chlorine, oxides of nitrogen, ammonia, sulphur di-oxide)

42. There is no natural defense mechanism against these irritants
(True)

43. Oxides of nitrogen is produced more in the case of gas shielded arc than in manual arc welding.
(False)

44. Ozone is produced during arc welding because of the ultra violet radiation. So ozone is produced wherever the radiation reaches.
(True)

45. Respiratory tract constricts while inhaling and this constriction is called as spasm. Spasm may not lead to death.
(True)

46. Respirators are the best solution to avoid inhaling irritants.
(False)

47. Some gases when inhaled interfere with the oxygen transfer at the lung and thus deprive the system of oxygen. They are called asphyxiants. Here follows a list:
(Carbon monoxide, Carbon Di oxide, Acetylene, Argon, Nitrogen, Helium)

48. Carbon monoxide combines chemically with hemoglobin to form carboxyl Hemoglobin. So it is called chemical asphyxiate.
(True)

49. Gases that transfer with the oxygen transfer, just because of their presence and influence on oxygen partial pressure are called simple asphyxiates. Other than carbon monoxide and Hydrogen Cyanide, the rest come in this list.
(True)

50. Exposure to Asphixants only at higher concentrations is fatel.
(True)

51. Simple asphyxiants is more harmful than the chemical asphyxiant because it affects the partial pressure of oxygen.
(False)

52. Physical asphyxiants require higher concentrations to bring in the damage, while chemical asphyxiants do the same even at lower concentrations.
(True)

53. Recovery to normal health is immediate if the man is removed from the environment polluted with an asphyxiant.
(True)




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CHEMICAL SAFETY QUIZ -WORLD ENVIRONMENT DAY 2013

June 3, 2013, 8:38 am
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CHEMICAL SAFETY QUIZ


1. What would you do before working on a pipeline?
(Isolate it. Drain and burgee it of fume or liquid)

2. If a person is heavily splashed with corrosive liquid .What will you do?
(Get him quickly under running water and remove clothing)

3. How will you neutralize split acid?
(Use an alkali or plenty of water)

4. What must be provided where corrosive fluids are being used?
(Means of drenching persons with cold water. Eye wash bottles)

5. What are best and safe method of decanting acid from a carboy?
(The siphon type of pumping is the best method)

6. What type of construction is required for laboratory?
(Fire resistant on non-combustible construction)

7. What are the basic requirement to prevent build-up of highly flammable or toxic gases?
(Adequate ventilation)

8. How do you cut large size tubing’s?
(By means of a nichrome wire looped around the piece at the point of severance)

9. How do you identify samples in the bottles?
(By means of labeling clearly)

10. What type if tools should be used on drums containing flammable liquids?
(Non-sparking tools)

11. What are the hazard resulting from lighting Bunsen burner?
(Burn injury)

12. What is meant by flash point of a liquid?
(Flash point of a liquid is the temperature at which it gives off vapor sufficient to form an ignisible mixture with the air near the surface of the liquid or with in the vessel used)

13. What do you mean by the term explosive range?
(The range between lower and higher explosive limits expressed in terms of percentage of vapor or gas in air by volume is called explosive range)

14. What are the different hazards in the Chemical Laboratory?
(a. Fire b. Health c .Handling hazards(handling storage)

15 What is MAC?
(Maximum allowable concentration)

16. What is acute toxicity?
(Acute toxicity is defined as that which is manifest on short exposure)

17. What is chronic toxicity?
(Chronic toxicity is defined as that which is manifest over a long period of time)

18. What are the sensory effects that warn of the exposure to many toxicants?
(Small and pain)

19. What is TLV?
(Threshold Limit Value)

20. Give four precautions when storing flammable liquids?
a. Fire proof building
b. Fire proof electrical fitting
c. Means of escape
d. Fire appliances
e. Warning notice.

21. When handling flammable solvents give four points to observe
a. No smoking or naked light
b. Wear protective clothing.
c. No spillage.
d. Use of proper safety appliances and carriers.

22. Why earth metal equipment when dealing with flammable liquids?
(To reduce the risk of build-up of static electricity which might cause a spark)

23. How would you dispose of flammable waste?
(Put in a metal bin with a lid and empty bin regularly)

24. Your overalls have become soaked with flammable solvents what action do you take
(Remove them at once)

25. When the quantity of flammable liquid does not exceed 50 Ltrs. where may it be kept?
(In a closed vessel or a fire-resisting cup board or bin)

26. How many persons may be employed in a room with two exits, only one of which open out wards?
(Nine or less)

27. Describe a form of eye - wash bottle?
(Glass bottle with gravity feed. Squizable plastic bottle)

28. If the skin comes in contact with corrosive liquids, What should you do/
(Flush with large amount of water)

29. How should adequate ventilation be provided?
(By circulation of fresh air)

30. Where there is dust or fumes given off, where should the exhaust hood be placed?
(Where the dust or fume originate)

31. If the fume is flammable, what precautions are necessary concerning the fan motors?
(They should be of flameproof type or not be in the exhaust stream)

32. Why we use barrier cream?
(To prevent direct contact of chemicals with skin)

33. What are the four chemical criminals?
a. Hydrogen sulfide
b. Nitrogen oxide
c. Benzol
d. Carbon tetra chloride

34. What is the well known property of Hydrogen Sulphide?
(Odor of rotten egg)

35. What is the name of the gas emanated from sewage pipelines?
(Hydrogen Sulphide)

36. What is the name of the gas emanates from Carbon tetra chloride getting contact with Oxygen?
(Phosgene)

37. What is the best antidote for a majority of industrial chemical injuries?
(Water)

38. What is an explosion?
(Explosion is a sudden release of pressure regardless of the source)

39. What is an asphyxiant?
(asphyxiant is the substance which deprives the body tissues of oxygen causing oxygen) starvation)

40. What is the most frequent form of industrial injury due to chemicals?
(Dermatitis)

41. How can we remove a hazard caused by absorption of chemicals through the skin?
(Frequent washing of the hands with soap and plenty of water)

42. What are the common materials cause serious poisonings to children?
(Kerosene and Aspirin)

43. What is an explosive?
(An explosive is a substance that can produce in thousands or millionths of a second; high pressure gas capable of destroying the surroundings)

44. What is an autogenous ignition temprature?
(The autogenous ignition temperature is the temperature at which a small amount of a substance will spontaneously ignite in a given atmosphere and burn without further heat input)

45. Give an example for most common source of ignition.
(Acetylene welding)

46. What are aerosols?
(Aerosols are substances present in the as minute particles (dusts) as fumes (metal fumes) or as mists (chromic acid mists))
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DOMESTIC SAFETY QUIZ -WORLD ENVIRONMENT DAY 2013

June 3, 2013, 8:48 am
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DOMESTIC SAFETY QUIZ


1. Can we use Petroleum-based Cleaners to clean Helmet? If not, why?
(The Petroleum-based Cleaners can weaken the chemical composition of the helmet shell. So it is always safe and better to use the soap water solution for cleaning the helmet.)

2. Which is the safe way to carry a spare Helmet while you ride a motor cycle?
(If you are carrying a spare helmet, use the special helmet attaching points on the motor-cycle instead of hanging them down on the handle bar, where bumps can destroy the helmet’s padding and shock-absorbing value)

3. If a member of your family swallows caustic soda based cleaner, what is the best first-aid?
(We should not induce vomiting. Because this may further burn on the way out. Give the victim quantities of water or milk to dilute the chemical)

4. What is the best first-aid for dog bite?
(We should immediately wash the wound and the surrounding area with soap and water, making sure we wash all saliva. Then irrigate the wound by running very warm water on it)

5. What could be done to keep the children from splitting their foreheads by hitting against sharp corners of furniture- (table, etc.)
(With simple rubber device that fits on the table, Desk and corner tops, we can guard the corners)

6. Which is the safe way to open an aerated water bottle?
(It is better to put a towel over the top of the bottle and gently ease the cork into the towel. We should hold the bottle pointing away from anyone)

7. What is true of the right of way in every situation?
(It is always given, never taken)

8. When should one take a break from continuous driving?
(About every 2 hours or 100 miles which ever comes first)

9. Can we sling a long bag in the bicycle handle bar? Why and what is the best way?
(No. The bag may slip off from the shoulder and may entangle in the front wheel which may lead to fatal accident. The best way is to put the long bag across the chest)

10. Which one is safe foot wear high-heeled or medium-heeled?
(Low –healed, because the wearer can feel the ground very well through the heel. The changes and slip is reduced.)

11. Whether a hard or medium-soft foot sole – which one is the best?
( The hard bottom foot wear does not afford traction and it absorbs shocks generated while walking fast as a result of which your knee gets sore. So the medium of sole is the best one)


12. Is it good to buy and wear footwear with waxed, shiny and polished bottom?
( No. It makes them more slippery)

13. What are the minimum requirement for safe and comfortable shoes?
(Flexible, soft sole, a wide toe)

14. What should you do if your small child starts choking?
(If the child cannot breathe or is unable to speak or cough, the child should be held with the head down and should be given several sharp blows between the shoulder blades with the heel of the hand)

15. Whether porcelain wares can be kept inside the Pressure cooker to hold things to be cooked, why?
( Earthen ware things may crack)

16. When you pour accidentally hot water on your hands, what should you do?
(Stick your hand in cold water immediately . Keep for 10 minutes. If it is small burn, apply burn ointment other wise, do not apply anything and go to the hospital)

17. What should one do to make a person vomit he had taken some poisonous things?
(Give him a glass of concentrated salt water)

18. Some one slipped off and bruised his / her leg / hands. The wound is bleeding, but not serious. What should you do?
( Wash the wound with soap and water. Then bandage it. Do not apply any medication)

19. What is to be done when nose bleeding?
(Sit on a chair, Head tilted forward and insert moistened cotton ball. If the bleeding continues, meet a doctor)

20. Mention 5 common causes of domestic accident death?
(Fall, fire, burn and death associated with fire, poisoning by liquid or solid, suffocation- ingested objects, due to electrical shock)

21. Canned food left in the same tin can spoil quickly. Is it true? Why?
(Actually, food left in an opened tin can is less likely to spoil than it is if you transfer it to clean the container. Because the tin can is sterile, the dish probably is not.)

22. While running or immediately after you have run a distance, you should not drink water, is it true ?Why ?
(Just the opposite – water loss by body through perspiration needs to be replaced)

23. Is watching TV bad for your eyes?
(No. that is a myth)

24. What is the minimum TV viewing distance?
(Five times the width of the screen should be the minimum viewing distance)

25. Is washing immediately a burned wound area with a soap is good? Why?
(Rubbing with soap could damage the burned skin. So, wash it carefully with soap water)

26. Which is the best way to induce vomiting?
(Give large quantity of salt- saturated water)

27. Is it good giving Ice-cubes to children to suck?
(No, Because, accidentally swallowed ice-cube may lodge in the throat may not melt soon enough to prevent suffocation)

28. Why potatoes are to be pricked before frying?
(Potatoes may burst and splash when it is backed or fried with out pricking the skin as a result of the moisture inside it expands and bursts. At times it also splashes the masala with the hot oil)

29. Can we open pressure cooker immediately after cooking?
(No)

30. What are the things that should not be cooked in pressure cooker? Why?
(Apple sauce, Rhubarb, Split peas, cranberries, Spaghetti and Cereal can foam and clog the steam vent)

31. Before opening aerated water bottle it must be shaken well. Is it correct? Why?
(Wrong, Because many if the bottles are used a number of times and they may give way when the bottles are shaken or roughly handled)

32. What is the maximum safe length of a ladder?
(Less than 8 meters)

33. There is a belief that it is inauspicious to walk under a ladder. Is it scientifically true?
(IT is indeed so, because it may slip off)

34. What is ignition distance if LPG?
(Ignition as far as 200 meters from the source of gas leaking is possible)

35. Which is the best first-aid for burns?
(The first and best first-aid to burn is water, colder the better as long as burning sensation persists)

36. What is the roll of Fluorine in our health?
(Fluorine promotes the formation of dental enamel and protects teeth against tartar. Excess Fluorine causes the destruction of enamel)

37. How long must the water be spoiled to make it safe for drinking?
(Ten minutes boiling destroys microbes)

38. Mention some methods used to sterilize drinking water?
(Addition of chlorine and its derivatives (Bleaching powder, Chlorineperoxide Addition of Ozone Application of ultra- violet rays Boiling Application of silver (Adding by electrolysis))

39. What are the common things that generate a domestic pollution?
(Home heating, Cooking, Pesticides, drainage’s and pets)

40. What are all the effects of air pollution?
(Air pollution corrodes metals, weaker fabric, soil clothing, cause building stone to crumble, paint to discolor, it destroy leather, cracks rubber, damages vegetation, kills human and livestock and reduces visibility)

41. Why air pollution should be controlled?
(Because it has been estimated that a man can live for 5 days without water, but for only 5 minutes without air. Air is essential to the sense of sight, smell and hearing)

42. What is an Asphyxiate?
(The material that takes away oxygen)

43. Why the glass door should have decoration?( especially plain, white/glass)
(To make then obvious, so somebody does not crash)

44. Is it safe to jumble all the sharp kitchen tools in a drawer with other things?
(No. It is not safe because you have a good chance of cutting yourself while reaching for something else)

45. It is always safe to change the container of disinfectant, cleaner and insecticide so that the wastage can be minimized. IS it correct? Why?
(Not correct. It is because identification becomes very risky and difficult)

46. Which is the best way to store matchbox?
(The matches must be stored in a tightly closed metal container)

47. It is always better to close the doors of garage tight while doing running test of car engine. Is it correct?
(It must be opened wide. Otherwise the exhaust smoke will engulf you and this may result In fatal accident)

48. What is the name of the condition developed In our body by our taking food and drink that contain excess fluorides?
(The excess fluoride intake gives raise to a condition known as Mottled Enamel, characterized by te3eth that appear to be stained brown)

49. The cause of the highest rate of death are ………
(Heart disease, Cancer, Accident)

50. Which creature on earth is the ultimate source of almost all infections?
(The ultimate infection-carrier is man himself, although animal may share a few of the Bacterial and fungal infection)

51. What is the best method to avoid spreading of infection while you cough in the middle of other person?
(Close your mouth with a small kerchief)

52. Which is the best way that will minimize the prepared food contamination?
(The food contamination hazard can be minimized by carefully protecting the prepared food by refrigerating them)

53. Which two common food items require special care? Why?
(Milk and meat deserve special attention, because they deteriorate very fast)

54. Is it always correct to make a poisoned person to vomit?
(It is not advisable always)

55. Can we use water-soaked cloth or aerosols for cleaning TV? Why?
(No, Because the moisture may leak in and cause short circuit. The best way to clean is use a dry cloth)

56. How does good House keeping help?
(By preventing accidents caused by tripping, slipping, falling or jumping)

57. Why domestic insects are considered as health hazard?
(Because some of these insects sting/ bite which may be poison or allergic and most of them carry and spread infection)

58. Maintain a few best ways to keep all insects away from your house.
(*Plug all holes, cracks and crevices
*Avoid spillage of food
* Every night, clean the kitchen and dining table, (especially the bottom of the sink)
*Keep clean the surrounding area of your kitchen garden
*Every night sprinkle some antiseptic solution in the kitchen)

59. Is it safe to put the bag dangling from the handle bar while riding a bicycle?
(Nothing should be allowed to dangle from the handle bar. Everything should be kept in basket or carrier)

60. Why leaky taps (especially in the Bath/ Latrine should be repaired immediately?
(Because the leaky taps contribute to the dampness and help the growth of mosses, which may lead to accident due to slipping)

61. Is it very safe to install electrical gadgets (viz., electrical heater) inside the bath room? Why?
(Incase of any accidental leakage of current and subsequent contact by any one it may prove fatal because of the damp condition of the floor)
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About CAS

June 3, 2013, 10:25 am
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About CAS

Chemical Abstracts Service (CAS), a division of the American Chemical Society, is the world’s authority for chemical information. CAS is the only organization in the world whose objective is to find, collect and organize all publicly disclosed chemical substance information. A team of scientists worldwide curates and controls the quality of our databases, which are recognized as the most comprehensive and authoritative by chemical and pharmaceutical companies, universities, government organizations and patent offices around the world. By combining these databases with advanced search and analysis technologies (SciFinder® and STN®), CAS delivers the most current, complete, secure and interlinked digital information environment for scientific discovery.

FAQs

This is a quick orientation and overview of CAS for visitors to our website.

  1. What is CAS?
  2. What is a CAS Registry Number®?
  3. Tell me briefly about CAS products.
  4. What is CAS Learning Solutions?
  5. Does CAS offer any free services?
  6. Which CAS product is right for me?
  7. How can a publication get abstracted/indexed by CAS?
  8. Is there a listing of the journals covered by CAS?
  9. Does CAS have a privacy policy?
  10. Who do I contact if I have a question or problem?
1. What is CAS?
A. Chemical Abstracts Service (CAS), a division of the American Chemical Society, is the world’s authority for chemical information. CAS is the only organization in the world whose objective is to find, collect and organize all publicly disclosed substance information. A team of scientists worldwide curates and controls the quality of our databases, which are recognized as the most comprehensive and authoritative by chemical and pharmaceutical companies, universities, government organizations and patent offices around the world. By combining these databases with advanced search and analysis technologies (SciFinder® and STN®), CAS delivers the most current, complete, secure and interlinked digital information environment for scientific discovery.

2. What is a CAS Registry Number?
A. CAS Registry Numbers (often referred to as CAS RNs or CAS Numbers) are universally used to provide a unique, unmistakable identifier for chemical substances. A CAS Registry Number itself has no inherent chemical significance but provides an unambiguous way to identify a chemical substance or molecular structure when there are many possible systematic, generic, proprietary or trivial names.
CAS Registry Numbers are used in many other public and private databases as well as chemical inventory listings and, of course, are included in all CAS-produced databases.

3. Tell me briefly about CAS products.
A. CAS offers online, Web-based and desktop access to databases covering science, engineering, technology, patents, business information and much more. These products are designed to accommodate a wide range of information needs, whether you are an infrequent searcher who only needs a few quick answers or a professional searcher who requires a more powerful and comprehensive set of search tools.
CAS products are fee-based and generally require you to set up an account.

4. What is CAS Learning Solutions?
A. The new CAS Learning Solutions resource center provides access to a full portfolio of SciFinder and STN training options. Choose from a variety of tutorials and "how-to" guides. Defined curricula will help both new and experienced searchers take their search skills to the next level. Getting started is simple. Go to CAS Learning Solutions and sign up now!

5. Does CAS offer any free services?
A. CAS offers Common Chemistry, a free web resource that contains CAS Registry Numbers for approximately 7,900 chemicals of widespread general public interest. Common Chemistry is helpful for those who know either a name or CAS Registry Number of a common chemical and want to pair both pieces of information. CAS has collaborated with Wikipedia in developing this resource and encourages you to use the Wikipedia link (when available) or other sources of general information on chemistry, to learn more about these chemicals.
The CAS Source Index (CASSI) Search Tool is another free online resource intended to support researchers and librarians who need accurate bibliographic information. Use this free tool to quickly identify or confirm journal titles and abbreviations for publications indexed by CAS since 1907, including serial and non-serial scientific and technical publications.  Locate the bibliographic details you need quickly and easily. Search by Title, Abbreviation, CODEN, ISBN, or ISSN.

6. Which CAS product is right for me?
A. This is a difficult question to quickly answer for new users. It depends on many factors such as how comprehensive your search and answers need to be, your familiarity and experience with online searching, the medium you wish to search in and how frequently you need to search. Of course, cost is also a consideration.
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If you are still unsure about the most suitable product for you, the CAS Customer Center will be happy to help you.
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  • CAS offers a CD-ROM product for those involved with regulatory compliance might be especially interested in National Chemical Inventories.

7. How can a publication get abstracted/indexed by CAS?
A. We will be delighted to have our selection team of chemists determine whether the journal meets our editorial criteria for abstracting and indexing in the CAS databases.
Publishers interested in having a journal covered in the CAS databases should send either a copy of the first issue (if it is a new publication) or three different and recent issues if it has already been published for some time to:
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Electronic journal publishers, please complete and submit the Journal Information Form.

8. Is there a listing of journals covered by CAS?
A. There is a list of the core journals covered in CAplus. This list includes both the complete and abbreviated journal titles, the CODEN and frequency of publication. Note, however, that this is not the complete list of journals covered by CAS.

9. Does CAS have a privacy policy?
A. Yes. Click here for details.

10. Who do I contact if I have a question or problem?
A. You have several options depending on the nature of your question or concern. Use the following as a guide:
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  • We also recommend trying the site search feature of this website. It doesn't search the fee-based databases for references, CAS Registry Numbers, etc., but it is a useful way to find content on the website.
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5 things to do on World Environment Day

June 4, 2013, 11:40 am
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5 things to do on World Environment Day

Tuesday, Jun 4, 2013, 19:20 IST | Place: Mumbai | Agency: DNA Web Team
Akansha Pandey
With World Environment Day around the block, dna tells you five ways to make mother nature feel special
World Environment Day
World Environment Day - DNA Research N Archives

World Environment Day (WED) is celebrated each year on June 5 to spread global awareness among the inhabitants of earth regarding mother nature. Each year this day is celebrated with a theme and this year the theme is THINK.EAT.SAVE
According to the UN Food and Agriculture Organisation (FAO), every year 1.3 billion tonnes of food is wasted. At the same time, 1 in every 7 people in the world go to bed hungry and more than 20,000 children under the age of 5 die daily due to hunger.
This year's theme encouages reduction of food wastage, which in turn will help save money and minimise the environmental impact of food production. It encourages people to be more aware of the environmental impact of their food choices.
As a world citizen it is the responsibility of every citizen to help maintain the ecological balance.
Here are five things that you can do as a global citizen on World Environment Day:
1) Spread awareness: The major purpose of this year's theme is to start making changes from the household level. As an environment enthusiast, you can spread awareness on a small level by talking to children in your family, or at your office or in your locality. Inform everyone about this year's theme or spread awareness about the environment in general.
2) Build a small farm or garden: We know it's difficult to find space in a metropolitan city, but if you're blessed with one, make and maintain a small farm or garden. Grow fruits, vegetables. Learn about various seeds, plants and manure. Create a part of your garden where you grow edible plants and another where you can grow flowers.
This will help you interact with nature and will also give you an opportunity to do something new. For those who are not blessed with huge spaces, start with a sapling or potato in a bag or a small sprout garden in your windowsill.
3) Travel by public transport: Take public transportation on World Environment Day and vow to take it more often than you do. If you're already a public transport user, take a walk. Introduce the concept of public transport to your family or car-lover friends. Cycle. It's fun and a great way to exercise.
4)  Refuse, Reduce, Reuse, Renew, Recycle: If you're not already into this habit, it's a good day of the year to start. These 5R's are magic mantras when it comes to environmental conservation and sustainable usage. The concept is already taught to students at school. The problem is that elders have forgotten about it. Take time on World Environment Day to learn about this concept. There are many things that you can do on a personal level, if you just keep these 5R's in your mind.
5) Publicise: Did something nice to protect the environment? Talk about it! Show off. Share pictures and posts on Facebook, Twitter and Pinterest. Let people know what you plan to do and do it this World Environment Day. You can use Facebook invites to invite your friends to participate. Use Twitter hashtags like #StayGreen or #WorldEnvDay to spread your message faster.
You can also involve yourself with various conservation, restoration, or local eco-community projects in your area.
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Nagarjuna Fertilizers and Chemicals Limited CIRCULAR on World Environment Day

June 4, 2013, 11:48 am
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World Environment Day 2013 Competetion Winners at NFCL

June 4, 2013, 11:49 am
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Tips to reduce food waste

June 4, 2013, 12:06 pm
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Tips to reduce food waste According to FAO, nearly 1.3 billion tonnes of food produced for human consumption is lost or wasted globally, per year.

During each stage of the food supply chain (starting from production, processing, distribution, consumption to disposal), limited natural resources are used up and greenhouse gases are emitted, which contributes to climate change.

Loss and wastage of food are present in all stages of the food supply chain due to unfavourable weather conditions, pest infestations, and usage of machinery in harvesting, spoilage due to inappropriate transport, handling and storage, packaging damage, stock management inefficiencies, marketing strategies, over-purchasing, poor preparation, or incorrect serving sizes, etc.

Reduction of food waste is favourable not only for consumers and businesses alike, but for our planet as a whole too.
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Food Waste Facts

June 4, 2013, 6:11 pm
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Food Waste Facts

The impact of food waste is not just financial. Environmentally, food waste leads to wasteful use of chemicals such as fertilizers and pesticides; more fuel used for transportation; and more rotting food, creating more methane – one of the most harmful greenhouse gases that contributes to climate change. Methane is 23 times more potent than CO2 as a greenhouse gas. The vast amount of food going to landfills makes a significant contribution to global warming. 
  • Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted.
  • Every year, consumers in rich countries waste almost as much food (222 million tonnes) as the entire net food production of sub-Saharan Africa (230 million tonnes).
  • The amount of food lost or wasted every year is equivalent to more than half of the world's annual cereals crop (2.3 billion tonnes in 2009/2010).
  • Food loss and waste also amount to a major squandering of resources, including water, land, energy, labour and capital and needlessly produce greenhouse gas emissions, contributing to global warming and climate change.
  • In developing countries food waste and losses occur mainly at early stages of the food value chain and can be traced back to financial, managerial and technical constraints in harvesting techniques as well as storage –and cooling facilities. Thus, a strengthening of the supply chain through the support farmers and investments in infrastructure, transportation, as well as in an expansion of the food –and packaging industry could help to reduce the amount of food loss and waste. 
  • In medium- and high-income countries food is wasted and lost mainly at later stages in the supply chain. Differing from the situation in developing countries, the behavior of consumers plays a huge part in industrialized countries. Moreover, the study identified a lacking coordination between actors in the supply chain as a contributing factor. Farmer-buyer agreements can be helpful to increase the level of coordination. Additionally, raising awareness among industries, retailers and consumers as well as finding beneficial use for save food that is presently thrown away are useful measures to decrease the amount of losses and waste. 
  • In the United States 30% of all food, worth US$48.3 billion (€32.5 billion), is thrown away each year. It is estimated that about half of the water used to produce this food also goes to waste, since agriculture is the largest human use of water. (Jones, 2004 cited in Lundqvist et al., 2008)
  • United Kingdom households waste an estimated 6.7 million tonnes of food every year, around one third of the 21.7 million tonnes purchased. This means that approximately 32% of all food purchased per year is not eaten. Most of this (5.9 million tonnes or 88%) is currently collected by local authorities. Most of the food waste (4.1 million tonnes or 61%) is avoidable and could have been eaten had it been better managed (WRAP, 2008; Knight and Davis, 2007).
  • In the USA, organic waste is the second highest component of landfills, which are the largest source of methane emissions.
Sources:
Global Food Losses and Food Waste - FAO, 2011
The environmental crisis: The environment’s role in averting future food crisis  – UNEP, 2009
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Search

Food preservationi

June 4, 2013, 6:15 pm
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Food preservationis an effective way of saving food and preventing it from being wasted or lost. In fact, communities around the world have been employing food savingmethodsfor centuries in order to prolong its shelf life. UNEP called the global WED community to share their knowledge on indigenous and traditional ways or preserving food and here you can learn some interesting examples!

The Incas historically introduced the production of chuños to South America. It was a way to preserve potatoes by exposing a frost-resistant potato variety to the very low night temperatures of the Andean Altiplano, freezing them, and subsequently exposing them to the intense sunlightof the day.
Kiviak is a traditional wintertime Inuit food from Greenland that is made of auks (seabirds) preserved in the hollowed-out body of a seal and which are served at feasts or weddings.
North American tribes were the first ones to eat pemmican, a mixture of dried meat and tallow. It was widely adopted as a high-energyfood by Arctic and Antarctic explorers as it is a concentrated mixture offatandprotein.
In Brazil, indigenous groups use the fermentation and maturation of yuca (cassava) to develop their farinha, which then became a highly popular Brazilian staple food. Traditional communities also used to cook their prey and leave it immersed in fat for meat preservation. 

In Nigeria and several other western African countries, cassava tubers are peeled, washed and grated to produce a mash. The mash is placed in a porous bag and allowed to ferment for a couple of days, while weights are placed on the bag to press the water out. It is then sieved and roasted, resulting in a dry granular foodstuff called garri, which can be stored for long periods.

Bedouins and other desert populations produce ghee, a type of butter that has a long shelf-life and needs no refrigeration, prepared by boiling butter and removing the residue.

Bakkwa, a Chinese salty-sweet dried meat, was traditionally made with the leftover meats from festivals and banquets. The meat from these celebrations is trimmed of the fat, sliced, marinated and then smoked.

The Turkish horsemen of Central Asia used to preserve meat by placing slabs of it in pockets on the sides of their saddles, where it would be pressed by their legs as they rode. This pressed meat was the forerunner of today’s pastirma, a term which literally means ‘being pressed’ in Turkish, and is the origin of the Italian pastrami.

Cheese is an ancient food whose origin, predating recorded history, is assumed to lie in the practice of transporting milk in bladders made of ruminants' stomachs, with their inherent supply of rennet.

Mongol Empire troops used to condense or shrink the meat of a whole cow down to the size of a human fist—this explains why their armies could travel huge distances seemingly without supplies. Tiny amounts of the concentrated beef protein (known as “borts”) could be sliced off into hot water to make a highly nutritious soup. This is just one of the traditional ways in which nomads and herders in Mongolia have preserved food without refrigeration for centuries.
Mongolians also have the everlasting aaruuls, which is curdled milk, dehydrated and thoroughly dried in the air and sun.
The Kenyan Turkana people preserved milk by turning it into milk powder which is done by sun drying the clotted fermented milk on flat rocks or hides.

In Central Kenya, the Kikuyus used to preserve meat by roasting it, and then generously applying natural honey on top of the roasted meat.  This delicacy was called "rukuri".  The Kikuyus could feast on it for many days.

Traditionally, the Kikuyus protect cereals (while growing in the garden and after it is harvested) by mixing the ash from the fireplace with water and sprinkle on the maize, which prevented insects from destroying the maize. This technique is also used for long storage of cereals, by mixing the cereals (maize and beans) with ash.  This way. the cereals can remain for many months without being feasted on by weevils.

Earthen pots served as good preservation of boiled/mashed food which could remain fresh for several days. The food could be kept in a well aerated store/place called "Ikumbi".

In Andhra Pradesh, India, tamarind or lemon juice are used as preservative for chutneys, pickles and food that is packed for long journeys.
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Dear all - the real sense of world environment day

June 4, 2013, 6:36 pm
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We are organsing WED GLOBALLY  with different theme to protect environment for sustainable development, where ever , whatever we are doing we must have to think our carbon footprint, WATER FOOT PRINT , FOOD FOOTPRINT for each activities -the most imp thing as a human being -What is our contribution -what is my family contribution , what our company contribution , we must have to follow fundamental rights , fundamental duties ( 48 a & 51 ag) AT GROUP LEVEL WHAT IS COMPLIANCE , WHAT IS ENFORCEMENT , HOW MANY LAWS , RULES FOR REGULATION TO PROTECT ENVIRONMENT, WHAT IS OUR PERFORMANCE  , WE ARE CONTINUOUSLY APPROACHING -END OF PIPE TECHNOLOGY , WOMB TO TOMB TECHNOLOGY, CRADLE TO GRAVE APPROACH , REDUCE , REUSE, RECYCLE & RECOVERY APPROACH FROM WASTE - WHAT ARE THE LATEST TECHNOLOGY FOR BETTER ENVIRONMENT  -----
WE MUST HAVE TO PRACTICISE TO REDUCE, CHECK , ABATE CONTROL  ALL TYPE OF POLLUTION THROUGH EMISSION , DISCHARGE , RADIATION , VENT , PURGE , DRAIN INTO ENVIRONMENT BY ADOPTING OUR BELOVED LATE SHRI KVK RAJU SIR VISION  SERVICE THROUGH INDUSTRY -HARMONY WITH NATURE.



C N LaxminarayanaMany people in India and world waste lot of food, waste drinking water, waste energy produced from electrical & Fossil fuel.
While you take breakfast,lunch or dinner have only the quantity just sufficient to you. Do not eat excess, do not waste food, do not cook excess food. Food which you waste may fill one or two more , who is hungry. Apart from this to grow more and more agriculture products we need to use more and more water... which is precious. More than 45% of world's fresh water is used for agriculture purpose. Hence do not waste raw or cooked food.
When you go to a function, where food is served in buffet system. take only the quantity how much you can eat. Don't be greedy. Don't heap up food on your plate. Know you stomach capacity ...
If you want to sip one glass of water take only that much in a tumbler. Don't take more and throw it / waste it.
Switch off - Fan , tube lamps, CFL lamps, Cooler, AC etc.,, whenever they are not in use; be eco-friendly.
Think... ACT. Do not just preach others. You should follow first... let other follow you...


Vinod Kumar•

The activity of 'PRESERVING' of food itself reflects the NEED of food later, may be a day or week or months after. Basic underlying idea is consuming the WEALTH (OF FOOD) for longer period and thereby PREVENTING loss.
Methods of preservation depends on food nature, environment and so called preservatives. It varies place to place.
Since the need for food is vital and is the driving force of life, it is well treated as 'GOD' reflected in acts like praying before eating, worshiping start of season favouring cultivation, offering to the needy etc.
A LITTLE BIT OF LESS CONSUMED IS FAR BETTER THAN A LITTLE BIT OF EXCESS WASTED. FOOD IN YOUR HAND HAS THE ENERGY AND EFFORTS PUT IN RIGHT FROM FARMERS TO THE ONE WHO SERVES (MAY BE YOUR BETTER HALF).
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NFCL PARTICIPATED IN WORLD ENVIRONMENT DAY THEME =THINK EAT SAVE RALLY & SYMPOSIUM AT KAKINADA EAST GODAVARI

June 5, 2013, 12:17 pm
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WED 2013 message from UN Under-Secretary General and UNEP Executive Director, Achim Steiner

June 5, 2013, 11:49 pm
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WED 2013 message from UN Under-Secretary General and UNEP Executive Director, Achim Steiner

5 June 2013 | William Brittlebank | Agriculture, Policy & Legislation, Waste Management, Asia

Every year on June 5th, people across the planet celebrate the United Nations World Environment Day. It is a day for action where hundreds of thousands of activities take place in virtually every country in the world to improve the environment now and for the future.
This year’s theme focuses on food waste and food loss. Think.Eat.Save. Reduce Your Foodprint is the new campaign that UNEP and the Food and Agricultural Organization of the UN, in conjunction with a rapidly growing list of partners from the public and private sector, launched earlier this year. It draws attention both to the issue and the absurdity that high volumes of perfectly edible produce are never making it from the farm to the fork.
Indeed, at least a third of everything we grow on this planet is lost between the field and the consumer. It is an ethical, economic and environmental issue given the enormous waste of energy, water, fertilizers and other inputs as a result of food that is produced but never eaten.
Each one of us can do something about this and that’s why, through the Think.Eat.Save. Reduce Your Foodprint campaign, we invite people across the world to join us in an effort to both raise awareness and to take practical actions whether in your home, whether on your farm, whether in the supermarket, in a canteen, in a hotel or anywhere else where food is prepared and consumed.

This year’s global host for WED 2013 is Mongolia, one of the fastest growing economies in the world and one that is aiming for a transition to a green economy and a green civilization. It is not a big waster or loser of food, but the traditional and nomadic life of many of its people does have some ancient answers to the modern-day challenge of food waste.
The Mongol general Chinggis Khan and his troops utilized a traditional food called borts to gallop across Asia without depending on elaborate supply chains. Borts is basically concentrated beef equal to the protein of an entire cow but condensed and ground down to the size of a human fist. This remarkable method of food preservation, without refrigeration, meant a meal equivalent to several steaks when the protein was shaved into hot water to make soup.
And the Mongolians have other secrets to share that may contribute to preserving and thus not wasting food — the aaruul, for instance, is a form of dried curds that can last as a perfectly healthy dish or snack for years, again without refrigeration.
UNEP has, in advance of WED 2013, been compiling similar examples of traditional and indigenous knowledge from familiar techniques such as pickling or salting fish to the smoking of meat, the drying of fruit and other techniques employed by the Inuits to preserve seabirds which are served later at feasts and weddings.
Mongolia is also aiming to green not only its mining sector but its energy and agricultural systems while developing its landscapes and national parks — home to such rare and iconic species as the — for eco-tourism.
Join us on June 5th in Mongolia or wherever you are in the world and organize an event. It can be in your home, your school, your company and your community. Share what you are up to including photographs via the dedicated website — www.unep.org/wed And above all, Think Eat Save. Reduce Your Foodprint.
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Smt. Jayanthi Natarajan, Minister for Environment & Forests presided over the function CELEBRATED World Environment Day organized by the Ministry of Environment & Forests here YESTERDAY.

June 6, 2013, 8:20 am
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World Environment Day: “Think. Eat. Save- Reduce Our Foodprint”
Today is World Environment Day. 5th June was declared as the “World Environment Day” on the recommendations made by UN Conference on Human Environment in 1972. The United Nations Environment Programme (UNEP) through the celebration of World Environment Day spreads awareness and gets citizens’ support for environment protection across the globe.

The theme for this year’s World Environment Day (WED) is Think. Eat. Save- Reduce our Foodprint. The campaign calls for minimizing waste of food at all stages of the food chain, from farm to fork. This is to raise awareness about the environmental consequences of our food choices and find ways to reduce our environmental “foodprint”, as food production has profound impact on environmental resources. Agriculture is responsible for 70% of fresh water consumption, 80% of deforestation, and 30% of greenhouse gas emissions. It is the cause of land-use change, biodiversity loss, and responsible for large-scale soil, water and air pollution. The campaign is also to remind each one of us that despite producing enough food for everyone, 90 crore people still go hungry world over. On this day we take a pledge to make a difference, individually as well as collectively, to reduce food loss or wastage and move towards a world where everyone has enough to eat and no one is malnourished or undernourished.

This mission cannot be achieved when we lose almost one-third (about 1.3 billion tonnes) of all the food produced globally. It is ironical that developed nations waste food more than the less developed countries. In India we lose approximately 40 per cent of perishable and non-perishable food at different stages from production, transportation, storage, retail to consumption. Millions of tonnes of food grain, in the absence of adequate storage infrastructure, rots every year. This is wastage of our dwindling natural resources and detrimental to the environment.

The WED is an opportunity to raise large-scale awareness among the producers, transporters, manufacturers & retailers, regulators, hospitality industry and affluent consumers on the negative aspects of wastage of food and how thoughtful actions can help minimize food loss.

Smt. Jayanthi Natarajan, Minister for Environment & Forests presided over the function to celebrate World Environment Day organized by the Ministry of Environment & Forests here today. While addressing the gathering, she said that there cannot be sustainable development without environment given due importance. Emphasizing the importance of sustainable development in everyday life, Smt. Natarajan said that natural resources cannot be replaced. She said that the debate of progress versus environment or development versus environment is completely irrelevant and unnecessary. Highlighting the importance of this year’s theme “Think. Eat. Save- Reduce our Foodprint” she said, that there is an urgent need to become more aware of environmental impact on the food choices we make. If food is wasted, it means all resources and inputs used in the production of all those foods are also lost, she added.
br> On the occasion, Dr. K. Kasturirangan, Member Planning Commission delivered the key note address on the theme. Dr. V. Rajagopalan, Secretary, Ministry of Environment & Forests and Ms. Lise Grande, UN Resident Co-ordinator and UNDP Resident Representative also addressed the function.

As the part of the celebrations, Five publications namely, Animal Discoveries- 2012, Plant Discoveries 2012, Coastal Zones of India, National Wetland Atlas: High Altitude Lakes of India and National Wetland Atlas : Wetlands of International Importance under Ramsar Convention were released by the dignitaries for spreading awareness and sensitizing the citizens.

On the occasion, Smt. Natarajan, presented this year’s “Young Environmentalist of the Year Award - 2013”to Ms. Arundhati Srivastava, from New Delhi . She has been selected for this year award by conducting a National Level Poster Making Competition on the occasion of Earth Day on the theme : Face of Climate Change.

RM/RS
(Release ID :96443)
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