13th of May 2012
366 Fosse Road North
Leicester LE3 5RS
UK
TEL: 0116 251 6727 (during open hours)
Open hours Friday 6.30pm-10.30pm and Sunday 12pm-2pm
[email protected]
13th of May 2012Meeting and cleanup in Leicester Estonian House starting at 10.30 Expecting at least 8 people to come a long. Contact details of Leicester Estonian House:
366 Fosse Road North Leicester LE3 5RS UK TEL: 0116 251 6727 (during open hours) Open hours Friday 6.30pm-10.30pm and Sunday 12pm-2pm [email protected]
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My name is Martin Pold and I represent the global Anti-Litter Project Let's Do It! World 2012, I am currently studying Business Management and Enterprise at De Montfort University in Leicester. Preparation is now underway to organize in collaboration with Clean Up Britain a cleanup day in the United Kingdom at 13th of May 2012. We are mobilizing and inviting people to get involved in taking part in this historical movement and through that making the country we live in a better place The project invites the United Kingdomon one particular day to clear their local environment. I believe that MP CANNED FOOD and World Cleanup 2012 share the same values, making a pledge to improve the environment. We are, therefore, inviting you to join the civic movement World Cleanup 2012, with ambition to strive to cleaner environment in the UK, to be part of the project which aim is to clean up the world of illegal garbage, and to create a global change. The increasing problem of littering and illegal dumping is widespread all over the world and although there are many good people, who are working hard to make the world a better place, we believe that by joining the team of World Cleanup 2012 we can create much bigger change! About World Cleanup 2012 It is not enough to act locally anymore, it is time to bring together people in different countries to turn things around for the better. Right at this moment we are connecting thousands of volunteers all over the world, hundreds of civic and environmental movements to make year 2012 a big cleanup year. Each group or organization will be leading the cleanup action in their country. In 2012, starting from 24th of March until 25th of September, a series of cleanups will sweep over the globe, touching all continents and bringing together a record breaking 300 million volunteers. All in the name of cleaning up Earth from garbage and raising the level of awareness in our global community. About 'Let's Do It!” The civic movement 'Let's do it!' started in 2008 in a little Nordic country of Estonia where 50 000 people came together to lift 10 000 tons of illegal garbage from roadsides, forests and towns in just 5 hours! Have a look at a video about the cleanup (in many different languages) here: www.youtube.com/letsdoitworld Since then the movement has been spreading to 9 different countries, engaging 1,3 million people in the cleanups. Official webpage of the movement is: www.letsdoitworld.org By joining World Cleanup 2012: • You can take advantage of the new online technological solutions we have created - world garbage map (easy-to-use garbage mapping system in order to monitor the situation and get specific data needed for planning the cleanup); volunteer registration system (makes it easy registering volunteer groups online prior to the cleanup, dividing groups between specific cleanup locations etc); • We will offer a wider communication platform for your action (by being included in the World Cleanup 2012 series, you will get international coverage and regional coverage in our media campaign, our newsletter and our homepage); • You will discover new cooperation possibilities with similar initiatives in your region (therefore bigger impact and more new volunteers, spreading the awareness further), • You will be supported by our work towards raising the attention on political and governmental level (working with European Parliament etc); • You will get access to and will be invited to contribute to our base of collective knowhow and experience (cleanup manual, regional conferences and gatherings); • You will get to use the World Cleanup 2012 communication package. It is time to come together and be the change because the cleanliness and wellbeing of ourselves, of our countries and of this planet is in our own hands. We hope it is something you would like to be part of. We are willing to answer all your questions regarding World Cleanup 2012, and to offer our care and support to work together as a team towards the goal of the cleaner environment in the United Kingdom and in the World. --- There are people who have joined us already in Leicester, West Yorkshire, Bradford, Lancashire, Swindon, Birmingham and London. I am glad that the interest in doing something together and good is spreading fast and we have the national campaign Clean Up Britain, National Geographic Channel, Skype, Rezidor Hotel Group and Alpha Response as our first partners already. I hope you are interested in the project and are willing to join us! Looking forward to hearing from you! Yours sincerely, Martin Pold
My CV and Certificates.
Here are 2 files: one is Business Plan template and another one is a Business Plan Guide.
From artichoke hearts to zucchini, more than 1,500 food items are packaged in cans. Along with traditional canned favorites such as tomatoes and peaches, today’s supermarkets offer many new and exciting specialty foods that provide endless possibilities for canned creations.
Did You Know? Did you know that canned food is packed full of nutrition? In most instances, canned foods are comparable to their cooked fresh and frozen counterparts. Plus, they’re available year-round so they can easily be added to favorite recipes for convenient meal solutions. Quick Facts
All of us have used canned food once in our life time. Canned foods are the most prominently used packed food all over the world. We can see the canned food in each house hold. People use them because they are easy to be maintained & need less time to be cooked. Moreover they don't loose their natural taste as well. But to keep their taste & quality for long time certain care should be taken while using them. Moreover there are certain limits to how long food quality can be preserved. You must be asking why? It's because several factors limit the shelf-life of canned foods such as:-
Tips For Using Canned Food
Studies show that canned foods are just as nutritional, if not moreso, than fresh foods.
The current trend is pushing fresh, organic foods for nutrition and health, but truth be told, fresh vegetables are not necessarily more nutritious than canned. A 1997 study by the University of Illinois Department of Food Science and Human Nutrition found that canned fruits and vegetables provide as much dietary fiber and vitamins as the same corresponding fresh foods, and in some cases, even more. For example, canned pumpkin provides 540% of the Recommended Daily Intake of vitamin A, while fresh pumpkin only provides only 26%. Fresh foods begin losing vitamins as soon as they are picked, and often sit in warehouses or in transit for as long as two weeks before they find their way into the market to sit even longer waiting to be purchased. Fresh fruits and some vegetables are harvested before they are even ripe, and depend upon time and other means to reach the ripened state. Canned foods are harvested at their peak of ripeness and normally cooked and processed from the source within hours, thus preserving more vitamins than their fresh counterparts. Over 1,500 food products are available in a canned state, lending convenience and diversity to those with a busy lifestyle. The sodium content in commercially-canned foods has been significantly reduced, up to 40% over old canning methods. Most canned foods are also now available in low-salt, no-salt, low-sugar, and no-sugar preparations for those with special dietary needs and/or those who want a more natural flavor. Canned foods are part of our daily lives. Like a lot of other products in daily use, we tend to take them for granted. But have you ever wondered what sort of industry exists to provide you with some of your favourite foods? How a can is made? How canned food is processed? Or why we have canned foods anyway? The story is a fascinating one.
Throughout human history, food preservation has been essential to survival. Fresh or raw food is perishable, that is, it becomes unfit to eat over a relatively short time as a result of decay caused by the multiplication of living, microscopic organisms including bacteria, yeasts, moulds and enzymes. Some of these micro-organisms are harmful if eaten and cause food poisoning. Since the earliest times, therefore, mankind has looked for ways to prevent foods from perishing whilst keeping them pleasant to eat. Traditional methods of preserving foods include sun drying, salting, smoking, freezing and pickling. In the late 18th century, the French emperor Napoleon Bonaparte offered a prize to anyone who could come up with a new way to preserve food. Traditional methods of preserving food did not keep it edible for long enough to reach France’s far flung armies. The prize was won by a confectioner named Nicolas Appert, who had discovered that heating food to high temperatures inside sealed glass jars stopped it from ‘going off’. Soon after this it was discovered that the process worked as well with tinned iron canisters as with glass bottles - but these had the advantage of being lighter, easier to seal and less prone to damage during transportation and storage - and so the food can was born. The iron was coated with a fine layer of tin to stop it from rusting. No one knew at first why Nicolas Appert’s process preserved food, but it meant that soldiers fighting a long way from home could be fed properly and that sailors too could have a healthier diet on long voyages. It was over half a century later that scientists discovered that the heat used in the canning process kills the micro-organisms which cause food to decay. Cans continued to be used mainly by the army and navy until the 1920s. The first cans were expensive, because they were made by hand and a good tinsmith could only manufacture six to ten a day. They were large, heavy and a hammer and chisel were needed to open them! But in spite of these drawbacks, their convenience was invaluable and unprecedented. Gradually, the production of cans became mechanised. A machine was developed to stamp out the can bodies, then to solder the can ends. It was discovered that if the food was heated under pressure, the heating and cooling times necessary became significantly shorter. This improved the flavour, texture and nutritional value of the food. After the 1920s, canned food lost its military image and became fully accepted as part of the national diet. The industry continued steadily to progress and increase in efficiency. The first automated production lines produced around six cans an hour. Today’s sophisticated production lines can produce in excess of 1,500 cans a minute. The development of cans continues today. Research and development has led to the production of cans in all sorts of different shapes and sizes. Cans with easy-open-ends either with ring pull or peelable foil that don’t require a can opener and also bowl shaped cans which are microwaveable and so on. Today, cans weigh over 30% less than even just 20 years ago, take fewer raw materials to produce, but are stronger and safer than ever. The processing of food in cans also continues to develop to enable food manufacturers to fill cans faster and handle the latest styles of metal cans and ends. The food can has been around for over 200 years and because it is such a safe, strong and convenient form of packaging, it is likely to be around for at least another 200 years! |
AuthorMy name is Martin Põld I am Managing Director at MP CANNED FOOD LIMITED Archives
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