By News Highland – January 7, 2021 Met Eireann issue further low temperature warning Facebook Homepage BannerNews Twitter Previous articleGovernment defend rollout of Covid 19 vaccineNext articleLocal Leaving Cert students ‘frustrated and confused’ News Highland WhatsApp Google+ A status yellow low temperature warning has been issued for the country again tonight.It will come into effect from 5pm, and run until 11am tomorrow morning.Met Eireann is forecasting temperatures to reach as low as minus four in parts with ice to form on untreated surfaces News, Sport and Obituaries on Monday May 24th Facebook Twitter Pinterest Loganair’s new Derry – Liverpool air service takes off from CODA Pinterest DL Debate – 24/05/21 Google+ WhatsApp RELATED ARTICLESMORE FROM AUTHOR Arranmore progress and potential flagged as population grows Nine til Noon Show – Listen back to Monday’s Programme Important message for people attending LUH’s INR clinic
Thirteen deans from Schools across Harvard today announced $150,000 in new entrepreneurship challenges, expanding Harvard support for student innovation and cross-School collaborations with broad social and cultural impact.Sponsored by the deans and hosted by the Harvard Innovation Lab, the Deans’ Cultural Entrepreneurship Challenge and the Deans’ Health and Life Sciences Challenge call on undergraduate, graduate, and postdoctoral candidates across the University to tackle social issues head-on. Students are encouraged to build cross-disciplinary teams and apply their diverse interests, knowledge, and expertise as they create innovative solutions to challenges in the fields of culture and health.“The President’s Challenge has demonstrated how faculty and students from throughout the University can apply their creative energies to address pressing societal problems,” said Provost Alan M. Garber. “These two new challenges sponsored by the deans will build upon that experience. They will show how the same entrepreneurial spirit can be brought to bear on cultural imperatives and seemingly intractable problems in the life sciences.”Both challenges, supported by friends and alumni of Harvard, offer a grand prize of $75,000 to be awarded to the winner and selected runners-up to support their projects. Finalist teams selected in March and April will also receive financial support to further their projects before the Demo Day, where they will showcase their work. Winners and runners-up will be selected in May.“I am proud to join the deans of Harvard in ushering in these new opportunities for students to get experience in making a real-world impact while applying the concepts they are learning in Harvard classrooms,” said Nitin Nohria, dean of Harvard Business School. “I’ve no doubt that these aspiring future leaders will develop unique solutions to take on social issues in these two very important sectors, the arts and health care.”The challenges build on the President’s Challenge for social entrepreneurship launched last year by President Drew Faust. It was Harvard’s first call to action to all University students and postdoctoral fellows interested in developing entrepreneurial solutions to the world’s most important social problems. The second President’s Challenge, launched this fall, expanded the topics of engagement and introduced a new category, the arts, encouraging students to explore how the arts could be used to address social problems in the world.The Deans’ Cultural Entrepreneurship ChallengeThe Deans’ Cultural Entrepreneurship Challenge focuses on support for cultural ventures and innovative partnerships between artists and entrepreneurs. With public and private funding declining for the arts, the challenge encourages student groups to embrace cultural entrepreneurship by establishing organizations that create and maintain the infrastructure necessary for arts and artists to survive and thrive. Students will develop solutions for expanding the role of the arts in society and supporting arts and artists in a sustainable manner.“The arts enrich our lives individually and collectively,” said co-chair Diana Sorensen, dean of arts and humanities and James F. Rothenberg Professor of Romance Languages and Literatures and of Comparative Literature. “I celebrate this partnership with the Harvard Business School because it will allow us to imagine new ways to support lives in the arts.”Developed in partnership with Yo-Yo Ma and the Silk Road Project, the challenge is backed by a multifaceted partnership that makes the most of the extraordinary talent, ambition, and passion on Harvard’s campus and outside to promote cultural enterprises that will address the problem of declining funding and limited career opportunities in the realms of art and culture.The challenge draws on the combined expertise of the Harvard Business School, the Division of Arts and Humanities in the Faculty of Arts and Sciences, and the Silk Road Project, Ma’s nonprofit arts organization affiliated with Harvard University. The Silk Road Project collaborates with leaders in the cultural, academic, and business sectors to promote the work of cultural entrepreneurs who seek to create an impact beyond the traditional boundaries of their art forms.Ma and his traveling Silk Road Ensemble will make an appearance at the official launch of the Deans’ Cultural Entrepreneurship Challenge on Dec. 6 at the i-lab.The Deans’ Health and Life Sciences ChallengeThe Deans’ Health and Life Sciences Challenge recognizes that the delivery of affordable health to the global population is one of the world’s most pressing problems. The challenge calls upon students who are concerned about global health and interested in translating their ideas into action.The challenge is encouraging students to develop innovative and entrepreneurial solutions by advancing new cures and therapies, changing behaviors, developing new ways to apply information technology, engineering and computer science, and designing new health care systems to deliver affordable health.Four focus areas for the challenge are redesign of health delivery; changing behavior; computation and data analysis in therapy discovery, personalized medicine, and public health; and stem cell biology and regenerative medicine.The challenge draws upon health care expertise from each of the Harvard Schools. “Access to and the delivery of affordable health is a global issue. To make progress, we must work together across boundaries, bringing together people, ideas, disciplines, and perspectives from throughout the world,” said Jeffrey S. Flier, dean of the faculty of medicine. “Harvard is optimally positioned to address this challenge through the creation of cross-disciplinary teams of students who embody an entrepreneurial spirit.”“The Deans’ Challenges are designed to showcase the innovative ideas and creative output of students across Harvard to make meaningful impact,” said Julio Frenk, dean of Harvard School of Public Health. “The challenges are an important opportunity for students to tackle the pressing issue of making health care affordable, accessible, and acceptable to all.”The Deans’ Health and Life Sciences Challenge will kick off on Dec. 11 with a talk at the i-lab by Richard Lee of the Harvard Stem Cell Institute and professor of medicine at Harvard Medical School.“These Deans’ Challenges offer more support and invaluable entrepreneurial experiences for students and build on the momentum of innovation at Harvard,” said Gordon Jones, managing director of the i-lab. “This is a unique opportunity for students to test entrepreneurship in a supportive environment while bringing meaningful contributions to society.”For more information, visit the i-lab website.
How to feed 10 billion by midcentury What we eat and why we eat it Ph.D. students explore the culture and science of food in the Veritalk podcast Increasing red meat consumption, especially of processed meats, is linked with a higher risk of premature death Plan on less meat, more plants, and … err … pass the crickets, panelists suggest The Daily Gazette Sign up for daily emails to get the latest Harvard news. Put down those cold cuts Some Burger Kings recently introduced a new version of the iconic Whopper with its signature flame-broiled beef patty swapped for a meatless replica that the company claims is virtually indistinguishable from the real thing.It’s called the Impossible Whopper, and it’s the latest iteration of the trend of vegan food intended to appeal to the average consumer. So appealing is it, in fact, that the restaurant intends to roll out the new take on its signature sandwich in all 7,200 stores nationwide by the end of this year. White Castle has been selling a slider version of the Impossible Burger in its almost 400 stores since last year. In January, more than 1,000 Carl’s Jr. restaurants started offering a vegetarian burger made by Beyond Meat, which, like the Impossible Burger, tries to replicate real beef. It even appears to bleed. Restaurants and supermarkets also stock the products.“What this is, is the mainstreaming process,” said Nina Gheihman, a Ph.D. candidate in sociology at Harvard’s Graduate School of Arts and Sciences (GSAS). She researches how veganism, a historically marginal practice, has become a popular lifestyle choice as the demand for healthier, more sustainable food has grown in recent years. “Especially in the past three to five years, veganism has really transformed from this fringe animal-rights movement into a lifestyle movement,” she said.It has done so by shifting from a strategy focused on convincing consumers to abandon animal products for ethical reasons to using technology to satisfy those meat cravings, Gheihman said.When it comes to meat, the idea is to get people to give it up without feeling like they’re giving it up. The leaders in this field are the vegan tech companies looking to mimic and replace meat and other animal products using one of two approaches: plant-based or cell-based.The plant-based “meat” approach, led by companies like Impossible Foods, the one behind the Impossible Burger, and Beyond Meat, both based in California, combines high-protein vegetables like peas and soybeans to replicate the taste, texture, and look of meat. The “blood” in the Beyond Meat burger, for example, is beet juice. The meatlike texture and taste of the Impossible Burger comes from genetically modified yeast that is used to create the burger’s central ingredient, soy leghemoglobin, or “heme.”The cell-based approach, led by companies like Memphis Meats and Mosa Meat, is science fiction made real in a laboratory. Workers take cells from animals like cows, chicken, or turkeys and grow specific products in a culture dish — steak, chicken breast, or turkey nuggets. It is real meat but producing it does not harm animals.The two approaches differ in strategy, but the underlying key is creating a product indistinguishable from the original.“What’s happening is that these companies are saying, ‘We’re not going to appeal any more to just vegans,’” Gheihman said. “‘Instead we’re appealing to the omnivores; we’re appealing to the average person. … We’re going to create this thing that you’re already consuming. It’s just going to be plant-based or cell-based.’”The plant-based strategy has been gaining traction in the U.S. According to a 2017 Nielsen Homescan survey, 39 percent of Americans are trying to consume more plant-based foods, and it’s showing on their grocery lists. Meat alternatives posted a 30 percent growth in U.S. sales between April 2017 and April 2018, according to Nielsen, while traditional plant-based options like tofu trended down by 1.3 percent in the same period. Plant-based cheese, yogurt, pizza, and noodles showed similar growth to meat alternatives.Cell-based (or “clean”) meat is still in development, but it’s expected to hit the market as early as 2021. Its potential is promising, with initial testers saying it provides virtually the same taste as meat but without the ethical dilemmas around the treatment of animals or the environmental effects of raising livestock, which, according to a 2006 UN Report, is responsible for approximately 18 percent of greenhouse gas emissions — not to mention air and water pollution and high energy consumption.While both approaches show promise in terms of human and planetary health, healthy-diet researcher Frank Hu, from the Harvard T.H. Chan School of Public Health, says there is a need to keep a watchful eye on these products.“The current effort to produce more plant-based protein food like the Impossible Burger and some other plant options, I think that is in a good direction,” said Hu, the Fredrick J. Stare Professor of Nutrition and Epidemiology and chair of the Department of Nutrition. “I think it could have potential benefits in improving the health of humans in the world. Of course, the data on the products like the Impossible Burger or other types of [similar] veggie burgers is still very limited. I think it’s very important to monitor the trends of the consumption patterns in the population and also monitor the health effects of those products, because some of those products, even though they contain high amounts of plant-based protein, may also contain unhealthy ingredients, such as high amounts of sodium or unhealthy fats. Being plant-based doesn’t necessarily mean it’s healthier.”As for cell-based meat, Hu said it is too a new phenomenon to have reliable data, so its effects on humans are currently unknown. “At this point, there is no data whatsoever because it’s at such an early stage,” he said.Hu also noted the high production costs of both plant-based meat and clean meat, which currently translate to the consumer but are expected to lower with time.The vegan trend has not lost touch with its origins in the animal-rights movement, it just embraces them in a subtler, pragmatic way while at the same time tapping into people’s desire for sustainability and good health.“It’s sexy; it’s aspirational; it’s desirable,” Gheihman said. “And it’s been framed in that way. … I think it really is shifting the perception of the average person. With the rise of social media and documentaries, a lot more people are more informed about what they’re putting into their bodies in terms of its costs both for them from a health perspective and for animals and the environment.”,Related