Nourriture d’été

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Nourriture d’été

July 3, 2025
mike@standardsmichigan.com
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University of Vermont | Chittenden County

Today we break down the catalog for food safety in education communities; with primary attention to consultations from private standard developing organizations and federal agencies charged with food safety.  We do so with sensitivity to animals and plants and sustainability of the global food supply chain.   Many schools are the communal cafeterias for the communities that own and operate them and run at commercial scale.

We prepare responses to public consultations released by standards developing organizations which, in many cases, have significant conformance enterprises.  Core titles are published by the ANSI accredited organizations listed below:

3-A Sanitary Standards

Catalog

ASHRAE International

The ASHRAE catalog is the most cross-cutting and fastest moving catalog in the land.   If you claim ownership of the United States energy domain you pretty much capture everything related campus safety and sustainability.  Best to deal with it on a day-by-day basis as we usually do according to daily topics shown on our CALENDAR.

Association for Packaging and Processing Technologies

American Society of Agricultural and Biological Engineers

Institute of Electrical and Electronic Engineers

National Electrical Safety Code   (Our particular interest lies in the safety and reliability of off-campus agricultural and research facilities that receive power from regulated utilities)

Kitchen Safety and Security System for Children

TupperwareEarth: Bringing Intelligent User Assistance to the “Internet of Kitchen Things”

Designing an IoT based Kitchen Monitoring and Automation System for Gas and Fire Detection

Re-Inventing the Food Supply Chain with IoT: A Data-Driven Solution to Reduce Food Loss

International Code Council

Commercial Kitchens

International Building Code Assembly Group A-2

International Building Code Group U Section 312 Agricultural Buildings

International Building Code Moderate Hazard Factory Industrial Group F-1 (Food Processing)

Who Gets Rich From School Lunch

National Fire Protection Association

Kitchen Wiring

National Electrical Code Article 210 (Branch Circuits)

National Electrical Code Article 547 (Agricultural Buildings)

Standard for the Installation of Air-Conditioning and Ventilating Systems

Public Input Report for the 2024 Revision

Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations

Public Input Report for the 2024 Revision

NSF International

Food Equipment

Commercial Warewashing Equipment

Commercial Refrigerators and Freezers

Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment

Commercial Powered Food Preparation Equipment

US Federal Government:

US Department of Agriculture

Food & Drug Administration (HACCP)

State Governments:

Lorem ipsum @StandardsState

Global:

International Organization for Standardization

International Electrotechnical Commission

Codex Alimentarius

Food safety and sustainability standards populate are of the largest domains we track so if we need a break0-out session, let’s do it.  Use the login credentials at the upper right of our home page.

University of Kentucky College of Agriculture, Food and Environment


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Standards supporting vertical farming

STANDARDS SUPPORT SOPHISTICATED FARMING METHODS THAT BRING PRODUCE TO YOUR TABLE

US Food & Drug Administration: Food Facility Registration Statistics (as  of January 11, 2021)

National Grange of the Order of Patrons of Husbandry

The U.S. Land-Grant University System: An Overview

American Society of Agricultural and Biological Engineers Standards Development

The origin of the Land grant act of 1862 

International Electrotechnical Commission: Keeping food safe from farm to plate

 Codex Alimentarius

Council for the Advancement of Standards in Higher Education: Dining Services Programs

Science and Our Food Supply: A Teacher’s Guide for High School Classrooms

Food Code 2017

 

World Census of Agriculture

July 3, 2025
mike@standardsmichigan.com
,
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Much like its role as a discoverer of new knowledge and as a large consumer in the energy sector, education communities have a significant role in food security research and as a consumer in its school lunch programs, dormitory, athletic facility and healthcare enterprises.  Accordingly — in much the same way we follow the US Census Bureau’s monthly construction activity report — we follow a data point provided by the US Department of Agriculture (USDA) as one of our stars to steer by.

The World Agricultural Supply and Demand Estimates  is a monthly report published by the USDA that provides comprehensive forecast of supply and demand for major crops (global and United States) and livestock (U.S. only). The report provides an analysis of the fundamental condition of the agricultural commodity markets for the use of farmers, governments and other market participants.

 

World Agricultural Supply & Demand Estimates | June 2025

 

 

 

We maintain the WASDE report on our periodic Nourriture colloquia.   See our CALENDAR for the next online meeting; open to everyone


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Morrill Land-Grant Act

Family of Mr. Schoenfeldt | Sheridan County, Kansas
Source: Farm Security Administration Russell Lee photographer

Book of Ruth

July 3, 2025
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Seed the Future

July 3, 2025
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KJHK 90.7 FM

July 2, 2025
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Standards Kansas

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Creamy Stone Ground Grits

July 2, 2025
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Financial Statement: Net Position $176.3M | 25 Year Master Plan

Standards Louisiana

Grits are made from dried corn ground into coarse or fine particles. The corn kernels are treated to remove the hull, resulting in hominy, which is then dried and milled into grits. To prepare, the grits are simmered in water, milk, or broth until soft and creamy.

They are served hot with butter, salt, or cheese. Sweet versions might include sugar or honey. In the Southern U.S., grits are sometimes paired with eggs, bacon, sausage, or shrimp for a hearty start to the day.

The Corn Refiners Association and the U.S. Food and Drug Administration provide guidelines for defining and labeling grits:

  1. Ingredients: Grits must be made from corn, typically white or yellow dent corn, and may undergo processes like dehulling or grinding.
  2. Grinding: Grits are classified by texture—stone-ground (coarser) or processed grits (finer).
  3. Preparation: Cooking guidelines suggest a 4:1 liquid-to-grits ratio, simmered until creamy. Traditional grits often use water, milk, or broth.

While variations exist, Southern-style grits generally follow these principles.

Data Points: National Center for Education Statistics

July 2, 2025
mike@standardsmichigan.com
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The National Center for Education #Statistics is the primary federal entity for collecting & analyzing #education-related data in the U.S. RTs ≠ endorsements.

We steer clear of curricula generally, mainly because curricula is a “crowded space” (i.e. no shortage of opinions, and even passions) except those programs that prepare the next generation for a skill set to support secondary enterprises such as skilled trades, building construction management, coding the internet of everything.

Classification of Instructional Programs

Introduction to the Classification of Instructional Programs: 2010 Edition (CIP-2010)

APPA: Survey raw responses: space increasing or decreasing

Related:

Ædificare & Utilization

Southern Methodist University: Real Estate Investment Trusts

July 2, 2025
mike@standardsmichigan.com
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Southern Methodist University | Dallas County

All the work we do intervening in technical standards setting to make educational settlements safer, simpler, lower-cost and longer-lasting does not keep pace with the growth rate of the largest non-residential building construction market in the United States which is presently challenged by international demand; but perhaps not for long.

Resource Guide

 

What do REITs actually build on campus?

  • Most university-linked REIT activity is in student housing.

  • Publicly traded REITs (e.g., American Campus Communities, EdR before acquisition) invest heavily in dormitories, apartments, and mixed-use retail.

  • They typically do not build core academic facilities (labs, classrooms) or administrative buildings.

Why do universities use REITs?

  • To outsource capital costs. Universities avoid debt on their balance sheets.

  • REITs finance, build, and sometimes operate student housing under long-term ground leases or Public-Private Partnerships (P3s).

  • Universities see this as a way to expand housing quickly without issuing bonds.

While REITs don’t “overbuild” in the academic sense, they can fuel:

  • Overcapacity in student housing if enrollment projections are wrong or decline.

  • Pressure to approve new beds even as demand flattens or drops.

  • Long-term financial obligations (e.g., guaranteed occupancy rates in P3 contracts) that burden universities if enrollment falls.

  • Some universities guaranteed minimum occupancy in REIT partnerships. If enrollment dipped, they had to subsidize empty rooms.

Most overbuilding in core facilities—labs, classrooms, administrative space—has been driven by:

  • Ambitious master plans

  • Competition for prestige

  • Donor-driven construction

  • Misaligned enrollment forecasts

We leave the topic of “Football Field Syndrome” for another day.

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