This Week in Food: Worthy Food Causes, Part I

This week in food, we're featuring a glimpse into organizations campaigns to continually create healthier and happier lifestyles for Americans and people around the world. As you can see, we're big advocators of joining philanthropic causes on and providing you with constant news and updates for different issues is our goal. Check out the organizations below and join a challenge near you.

On September 17th 'Slow Food USA' will hold "The $5 Challenge" event. The challenge is simple; create a slow cooked meal for only $5 per person at an event near you or better yet, create your own. The $5 Challenge hopes to sway people's perspectives that a slow meal can be just as cost effective as a fast food one, and it surely is a whole lot healthier. So put your cooking skills to good use and send a message out to the world that you are for a healthier lifestyle by partaking in the $5 Challenge.

Want to walk for a good cause? During October 1st to 16th, you can partake in the GMO Right2Know March. Marchers will start in New York City and walk straight on through to The White House in Washington DC. The march is to demand that genetically modified foods in the United States are labeled, just as they are in Europe and Japan. So get your walking shoes on and join the GMO Right2Know March this October.

The European Union has created EATWELL (Interventions to Promote Healthy Eating Habits: Evaluation and Recommendations), a program that aims to provide Europeans with healthy eating habits across Europe. Since obesity is a concern throughout the world, EATWELL will attempt to create healthy lifestyles for all.

Grocery co-operatives are on the rise and have been for the past two to three years. With over 330 stores around the country, check out if there is a grocery store near you that support organizations that are working towards a more local and natural food selection.

With all of the E.Coli and Salmonella outbreaks lately, are you worried about what's in your produce? Purdue University's Amanda Deering (postdoctoral researcher in food science) and Robert Pruitt (professor of botany and plant pathology) have been studying the pathogens in produce for at least 12 days and found high levels of bacteria in the produce. Deering and Pruitt suggest cooking foods to at least 170F to diminish the pathogens in the food. Not to worry, cooking produce at this ideal temperature can provide a safe way to still eat your greens.

Watch out Americans; the United States farm policy is considered liable for the nation's obesity epidemic through the creation of more technological farm productions, purchases of cheap and unhealthy food, and general food prices on the rise. Because of these factors, Americans should take a step back and watch what we're eating on a daily basis so the obesity toll does not continue to rise.

Check back tomorrow for Part II of our Week in Food, where we share other causes and food happenings.

Photo: mar is sea Y