PageFood/Kitchen/Farm/Agriculture Archives - Page 2 of 21

36 kitchen related proposals were reviewed during our precious sesssion

~~2024 GROUP A PROPOSED CHANGES TO THE I-CODES: Complete Monograph (2658 pages)~~

Commercial kitchens offer several benefits, such as efficient food preparation and large-scale production, allowing businesses to meet high demand. They provide professional-grade equipment and ample space, enabling chefs to explore culinary creativity. Commercial kitchens also promote hygiene and food safety standards, with dedicated cleaning protocols and inspections. However, hazards can arise from the high-temperature cooking equipment, sharp tools, and potentially hazardous substances. There is also a risk of burns, slips, and falls, emphasizing the importance of proper training and safety measures. Adequate ventilation and fire safety systems are vital to prevent accidents and maintain a healthy working environment.

The International Code Council is re-configuring its code development process in nearly every dimension. While that situation stabilizes let us review the back-and-forth on this topic during the previous revision cycle (linked below):

2021 International Building Code Section 306 Factory Group F Moderate Hazard

2021 International Fire Code Section 606 Commercial Cooking Equipment and Systems

The International Code Council has recently re-configured its code development calendar:

2024/2025/2026 ICC CODE DEVELOPMENT SCHEDULE

~~Public hearings on the proposed changes happen in Orlando, April 7-16.~~

This is a summary of the actions taken on the 2024 Comments on Proposed Changes to the ICC International Codes at the October 23-28, 2024 Committee Action Hearings #2 held at the Long Beach Convention Center, Long Beach, California. Balloting of local building code officials is now underway.

Commercial kitchen electrical power wiring requirements are covered extensively in Article 210 through Article 215 of the National Electrical Code. Standards action in this domain is referred to IEEE Education & Healthcare Facility Committee.

ASHRAE International: Calculating Airflow Rates, Cooking Loads in Commercial Kitchens

AGA Response to The Atlantic Article about Natural Gas Cooking

Thomas Edison State University: Undergraduate Certificate in Gas Distribution

International Fire Code

Farmer’s Dinner Theatre

Cooperative Extension Service

“Kentucky Landscape” 1832 James Pierce Barton

Kentucky

This project was created a few years ago in Kentucky to bring awareness to farm safety through a dinner theatre is continuing to gain momentum in rural communities. The focus now is more on farm mental health and wellness.

Our Knott County Extension Office recently worked with UK student-athletes who conducted the Cats Holiday Toy Drive, spreading holiday cheer to children in Eastern KY 🎁

Read more >> https://t.co/NvscaMbIQZ pic.twitter.com/4fOtsRaLGl

— UK Extension (@UKExtension) December 22, 2022

Standards Kentucky

Morrill Land Grant Act

This program has been adopted or implemented by extension services and related organizations in several other states. This initiative uses short plays performed during a community dinner to educate farmers and their families on health, safety, mental health, and farm-related issues in an engaging, non-traditional way:

Nebraska — Cooperative Extension services have hosted events as part of the program’s expansion.
North Carolina — The program is active through local extension efforts.
Tennessee — Events have been held, often in collaboration with extension agents.
Virginia — Particularly notable in the Shenandoah Valley, where Virginia Cooperative Extension offices (e.g., in Rockingham County) partnered with local groups like Valley Urgent Care and Future Farmers of America (FFA) chapters to organize Farm Safety Dinner Theaters, adapting the UK model for community-based participatory approaches.

The program is designed to be replicable nationwide. The University of Kentucky provides an online Farmers Dinner Theater Toolkit for any cooperative extension service, community group, or organization to stage their own events, customizing scripts to local needs. This has enabled wider adoption beyond the original sites. These efforts focus on helping farmers by addressing critical topics like injury prevention, hearing loss, skin cancer, stress, and suicide awareness in a social, farmer-friendly setting that encourages discussion and behavior change.

“Asparagus Officinalis” Soup

Standards Indiana

Indiana

Indiana girls like this are the backbone of America pic.twitter.com/FCJu7IzcL5

— TastefulLindy (@LindyTasteful) January 1, 2026

Hard to beat Michigan summers

Look at all that asparagus 🫠 pic.twitter.com/8YUCudd6XB

— Chelsea (@ChelsElaina) May 31, 2026

Nourriture de printemps

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

More

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 2022

Iain Barli

“A drink to the living, a toast to the dead.”

— Some guy.

“John Barleycorn” is a figure in English and Scottish folklore who represents the personification of barley and the alcoholic beverages made from it, such as beer and whiskey. In folklore, John Barleycorn is often depicted as a person who is subjected to various forms of mistreatment and violence, such as being crushed, ground, and fermented, before eventually being reborn in the form of alcoholic beverages.

The figure of John Barleycorn has been the subject of various poems, songs, and other works of literature throughout English and Scottish history. One of the most famous works about John Barleycorn is the traditional English folk song of the same name, which tells the story of John Barleycorn’s journey from a growing plant to a fully fermented alcoholic beverage. The song has been covered by many artists over the years, including the British group Traffic.

The legend of John Barleycorn is not widely known in the United States, but it does have some cultural resonance in certain regions and among certain groups of people. The legend is a traditional British folk song that tells the story of a man named John Barleycorn, who is personified as a personification of the cereal crop barley, which is used to make beer and other alcoholic beverages. Some breweries in the US have even named beers after John Barleycorn, as a nod to the traditional English roots of brewing. The legend of John Barleycorn also has some resonance in American literature and popular culture. The American author Jack London wrote a novel titled “John Barleycorn” in 1913, which was a semi-autobiographical account of his own struggles with alcoholism. The novel has since become a classic of American literature and is still widely read today.

Late Night Breakfast

Campus vibe is high intensity academically, softened by spring beauty

and a sense of approaching transition.

It’s one of the most distinctive weeks of the academic year

—where pressure, optimism, and nostalgia all overlap.

Late Night Breakfast is a tradition where students take a break from studying

for final examinations and served breakfast by the Faculty and Staff.

Southwestern has reopened one of its most historic campus buildings after a $25M renovation, blending modern classrooms and gathering spaces with its original character.

Read more: https://t.co/WnIzADL8mg

— Southwestern University (@SouthwesternU) September 4, 2025

Southwestern University | Williamson County Texas

Southwestern University Consolidated Financial Statements June 2023 | $643.4M

Behind the Artifact: The Melville Compass

International Building Code Section 302 Group A-2 occupancy includes assembly uses intended for food and/or drink consumption

Facilities Management

Midnight Breakfast

Kitchens 300

Cheese & Top Five Coffee Shops in Madison

Top Five Coffee Shops in Madison

Nourriture d’automne

Standards Wisconsin

Baked Potato Strips

Recipe Guide

Maine Major Capital School Construction Programs | Maine Farm Safety Programs

Maine Extension Homemakers Newsletter, January-February-March 2025

Radio Machias WUUM 91.1 MHz FM

Maine

Our volunteers are busy, 78.3% of our volunteers serve other organizations.

Maine 4-H Volunteers, where else do you volunteer?

FMI on how you can give a little or give a lot of your time: https://t.co/9CZycRe80H #NE4HVolunteer
N E Reg Vol Impact Survey, 2020 pic.twitter.com/8q6MSEGfYj

— UMaine Extension (@UMaineExtension) April 22, 2022

Piedmont Research and Education Center

Standards South Carolina | Fitch Rating of 2025 General Revenue Bonds: AA

The Sheep Farm supports research, teaching and extension missions required of Land Grant Universities. It supports a flock on 25 acres of pasture, with a main barn for teaching and a hay barn for stored feed and equipment. Lambing occurs primarily in the late winter and early spring so that spring forages can be utilized for lactating ewes and growing lambs.

Earlier today, the Grain Bin Entrapment Simulator traveled to the South Carolina Corn & Soybean Association Annual Growers Meeting in Santee, SC. During the event, the program showcased our two new maps that were developed through a grant from the SC Corn Board. pic.twitter.com/lrLnT6W0ix

— Clemson Agricultural Safety Program (@ClemsonAgSafety) December 17, 2025

Lost baby lamb reunited with its mother..🐑🥺❤️ pic.twitter.com/JaKadurex0

— 𝕐o̴g̴ (@Yoda4ever) May 24, 2026

Meals-Ready-to-Eat

“An Army marches on its stomach”
— Napoleon Bonaparte

Compact, flameless heater allows for pre-packaged hot dinners

“Whether it’s chili with beans, barbecued beef or meatballs in marinara sauce, members of the United States military are served up a rotating menu of entrees through meals, ready to eat rations. Packed in individual pouches, these self-contained meals can be eaten during combat operations, humanitarian missions or field trainings, providing nourishment on the go. Yet while MREs were first piloted for U.S. military members during the Vietnam War, it wasn’t until the 1990s that it’s been possible for these meals to be served hot…

…We can thank a University of Cincinatti Professor of Mechanical Engineering for that.” (And transforming the civilian emergency food industry, to boot)

Napoleonic Code

Food and Water in an Emergency

Federal Emergency Management Agency: Food Safety: A Recipe for National Preparedness

Dahlgren Hall & “Seasoned” Coffee Mug Stories

Category Archives: Food/Kitchen/Farm/Agriculture