title: Units of textile measurement

text: Ends per inch is very commonly used by weavers who must use the number of ends per inch in order to pick the right reed to weave with. The number of ends per inch varies on the pattern to be woven and the thickness of the thread. The number of times the thread can be wrapped around a ruler in adjacent turns over an inch is called the "wraps per inch". Plain weaves generally use half the number of wraps per inch for the number of ends per inch, whereas denser weaves like a twill weave will use a higher ratio like two-thirds of the number of wraps per inch. Finer threads require more threads per inch than thick ones and thus result in a higher number of ends per inch.


title: Units of textile measurement

text: The number of ends per inch in a piece of woven cloth varies depending on the stage of manufacture. Before the cloth is woven, the warp has a certain number of ends per inch, which is directly related to the size reed being used. After weaving, the number of ends per inch will increase, and it will increase again after being washed. This increase in the number of ends per inch (and picks per inch) and shrinkage in the size of the fabric is known as the take-up. The take-up depends on many factors, including the material and how tightly the cloth is woven. Tightly woven fabric shrinks more (and thus the number of ends per inch increases more) than loosely woven fabric, as do more elastic yarns and fibers.


title: Units of textile measurement

text: Picks per inch (or p.p.i.) is the number of weft threads per inch of woven fabric. A pick is a single weft thread, hence the term. In general, the higher the picks per inch, the finer the fabric is.


title: Units of textile measurement

text: Loops are the building blocks of knitted fabrics, and courses and wales in knitted fabrics are importantly similar to ends and pick in woven fabrics. The knitting structure is formed by intermeshing the loops in consecutive rows.


title: Units of textile measurement

text: Air permeability is a measure of the ability of air to pass through a fabric. Air permeability is defined as "the volume of air in cubic centimetres (cm) which is passed through in one second through 100 cm of the fabric at a pressure difference of 10 cm head of water", also known as the Gurley unit. It is standardized by, among others, norm ASTM D737-18 and norm ISO 9237-1995.


title: Units of textile measurement

text: Factors that affect air permeability include porosity, fabric thickness and construction, yarn density, twist, crimp, layering, and moisture within the fabric.


title: Food loss and waste

text: Food loss and waste is food that is not eaten. The causes of food waste or loss are numerous and occur throughout the food system, during production, processing, distribution, retail and food service sales, and consumption. Overall, about one-third of the world's food is thrown away. A 2021 metaanalysis that did not include food lost during production, by the United Nations Environment Programme found that food waste was a challenge in all countries at all levels of economic development. The analysis estimated that global food waste was 931 million tonnes of food waste (about 121 kg per capita) across three sectors: 61 per cent from households, 26 per cent from food service and 13 per cent from retail.


title: Food loss and waste

text: Food loss and waste is a major part of the impact of agriculture on climate change (it amounts to 3.3 billion tons of COe emissions annually) and other environmental issues, such as land use, water use and loss of biodiversity. Prevention of food waste is the highest priority, and when prevention is not possible, the food waste hierarchy ranks the food waste treatment options from preferred to least preferred based on their negative environmental impacts. Reuse pathways of surplus food intended for human consumption, such as food donation, is the next best strategy after prevention, followed by animal feed, recycling of nutrients and energy followed by the least preferred option, landfill, which is a major source of the greenhouse gas methane. Other considerations include unreclaimed phosphorus in food waste leading to further phosphate mining. Moreover, reducing food waste in all parts of the food system is an important part of reducing the environmental impact of agriculture, by reducing the total amount of water, land, and other resources used.


title: Food loss and waste

text: The UN's Sustainable Development Goal Target 12.3 seeks to "halve global per capita food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses" by 2030. Climate change mitigation strategies prominently feature reducing food waste.


title: Food loss and waste

text: Food loss and waste occurs at all stages of the food supply chain – production, processing, sales, and consumption. Definitions of what constitutes food loss versus food waste or what parts of foods (i.e., inedible parts) exit the food supply chain are considered lost or wasted vary. Terms are often defined on a situational basis (as is the case more generally with definitions of waste). Professional bodies, including international organizations, state governments, and secretariats may use their own definitions.


title: Food loss and waste

text: The Food and Agriculture Organization (FAO) of the United Nations defines food loss and waste as the decrease in quantity or quality of food along the food supply chain. Within this framework, UN Agencies distinguish loss and waste at two different stages in the process:


title: Food loss and waste

text: Under Sustainable Development Goal 12, the Food and Agriculture Organization is responsible for measuring food loss, while the UN Environmental Program measures food waste.


title: Food loss and waste

text: In the European Union (EU), food waste is defined by combining the definitions of food and waste, namely: "any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans (...)" (including things such as drinks and chewing gum; excluding things such as feed, medicine, cosmetics, tobacco products, and narcotic or psychotropic substances) "which the holder discards or intends or is required to discard".


title: Food loss and waste

text: Previously, food waste was defined by directive 75/442/EEC as "any food substance, raw or cooked, which is discarded, or intended or required to be discarded" in 1975. In 2006, 75/442/EEC was repealed by 2006/12/EC, which defined waste as "any substance or object in the categories set out in Annex I which the holder discards or intends or is required to discard". Meanwhile, Article 2 of Regulation (EC) No 178/2002 (the General Food Law Regulation), as amended on 1 July 2022, defined food as "any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans (...)", including things such as drinks and chewing gum, excluding things such as feed, medicine, cosmetics, tobacco products, and narcotic or psychotropic substances.


title: Food loss and waste

text: A 2016 European Court of Auditors special report had criticised the lack of a common definition of food waste as hampering progress, and a May 2017 resolution by the European Parliament supported a legally binding definition of food waste. Finally, the 2018/851/EU directive of 30 May 2018 (the revised Waste Framework Directive) combined the two (after waste was redefined in 2008 by Article 3.1 of 2008/98/EC as "any substance or object which the holder discards or intends or is required to discard") by defining food waste as "all food as defined in Article 2 of Regulation (EC) No 178/2002 of the European Parliament and of the Council that has become waste."


title: Food loss and waste

text: In 2006, the EPA defined food waste as "uneaten food and food preparation wastes from residences and commercial establishments such as grocery stores, restaurants, produce stands, institutional cafeterias and kitchens, and industrial sources like employee lunchrooms".


title: Food loss and waste

text: The states remain free to define food waste differently for their purposes, though as of 2009, many had not done so.


title: Food loss and waste

text: According to Bellemare et al., the inclusion of food that goes to nonfood productive use is flawed for two reasons: "First, if recovered food is used as an input, such as animal feed, fertilizer, or biomass to produce output, then by definition it is not wasted. However, there might be economic losses if the cost of recovered food is higher than the average cost of inputs in the alternative, nonfood use. Second, the definition creates practical problems for measuring food waste because the measurement requires tracking food loss in every stage of the supply chain and its proportion that flows to nonfood uses." They argued that only food that ends up in landfills should be counted as food waste, pointing to the 2016 EPA definition as a good example. Bellemare et al. also noted that "the FAO and ERS definitions only apply to edible and safe and nutritious food, whereas the definitions of FUSIONS and the EPA apply to both edible and inedible parts of food. Finally, the ERS and EPA definitions of food waste exclude the food that is not harvested at the farm level."


title: Food loss and waste

text: The 2019 FAO report stated: "Food loss and waste has typically been measured in physical terms using tonnes as reporting units. This measurement fails to account for the economic value of different commodities and can risk attributing a higher weight to low-value products just because they are heavier. [This] report acknowledges this by adopting a measure that accounts for the economic value of produce." Hall et al. (2009) calculated food waste in the United States in terms of energy value "by comparing the US food supply data with the calculated food consumed by the US population." The result was that food waste among American consumers increased from "about 30% of the available food supply in 1974 to almost 40% in recent years" (the early 2000s), or about 900 kcal per person per day (1974) to about 1400 kcal per person per day (2003). A 2012 Natural Resources Defense Council report interpreted this to mean that Americans threw away up to 40% of food that was safe to eat. Buzby & Hyman (2012) estimated both the total weight (in kg and lbs) and monetary value (in USD) of food loss in the United States, concluding that 'the annual value of food loss is almost 10% of the average amount spent on food per consumer in 2008'.


title: Food loss and waste

text: In the United States, food loss can occur at most stages of the food industry and in significant amounts. In subsistence agriculture, the amounts of food loss are unknown, but are likely to be insignificant by comparison, due to the limited stages at which loss can occur, and given that food is grown for projected need as opposed to a global marketplace demand. Nevertheless, on-farm losses in storage in developing countries, particularly in African countries, can be high although the exact nature of such losses is much debated.


title: Food loss and waste

text: In the food industry of the United States, the food supply of which is the most diverse and abundant of any country in the world, loss occurs from the beginning of food production chain. From planting, crops can be subjected to pest infestations and severe weather, which cause losses before harvest. Since natural forces (e.g. temperature and precipitation) remain the primary drivers of crop growth, losses from these can be experienced by all forms of outdoor agriculture. On average, farms in the United States lose up to six billion pounds of crops every year because of these unpredictable conditions. According to the IPCC sixth assessment report, encouraging the development of technologies that address issues in food harvesting and post-harvesting could have a significant impact on decreasing food waste in the supply chain early-on.


title: Food loss and waste

text: The use of machinery in harvesting can cause loss, as harvesters may be unable to discern between ripe and immature crops, or collect only part of a crop. Economic factors, such as regulations and standards for quality and appearance, also cause food waste; farmers often harvest selectively, preferring to leave crops not to standard in the field (where they can be used as fertilizer or animal feed), since they would otherwise be discarded later. This method of removing undesirable produce from harvest collection, distribution sites and grocery stores is called culling. However, usually when culling occurs at the production, food processing, retail and consumption stages, it is to remove or dispose of produce with a strange or imperfect appearance rather than produce that is spoiled or unsafe to eat. In urban areas, fruit and nut trees often go unharvested because people either do not realize that the fruit is edible or they fear that it is contaminated, despite research which shows that urban fruit is safe to consume.


title: Food loss and waste

text: Food loss continues in the post-harvest stage, but the amounts of post-harvest loss involved are relatively unknown and difficult to estimate. Regardless, the variety of factors that contribute to food loss, both biological/environmental and socio-economical, would limit the usefulness and reliability of general figures. In storage, considerable quantitative losses can be attributed to pests and micro-organisms. This is a particular problem for countries that experience a combination of heat (around 30 °C) and ambient humidity (between 70 and 90 per cent), as such conditions encourage the reproduction of insect pests and micro-organisms. Losses in the nutritional value, caloric value and edibility of crops, by extremes of temperature, humidity or the action of micro-organisms, also account for food waste. Further losses are generated in the handling of food and by shrinkage in weight or volume.


title: Food loss and waste

text: Some of the food loss produced by processing can be difficult to reduce without affecting the quality of the finished product. Food safety regulations are able to claim foods that contradict standards before they reach markets. Although this can conflict with efforts to reuse food loss (such as in animal feed), safety regulations are in place to ensure the health of the consumer; they are vitally important, especially in the processing of foodstuffs of animal origin (e.g. meat and dairy products), as contaminated products from these sources can lead to and are associated with microbiological and chemical hazards.


title: Food loss and waste

text: Packaging protects food from damage during its transportation from farms and factories via warehouses to retailing, as well as preserving its freshness upon arrival. Although it avoids considerable food waste, packaging can compromise efforts to reduce food waste in other ways, such as by contaminating waste that could be used for animal feedstocks with plastics.


title: Food loss and waste

text: In 2013, the nonprofit Natural Resources Defense Council (NRDC) performed research that suggests that the leading cause of food waste in America is due to uncertainty over food expiration dates, such as confusion in deciphering best-before, sell-by, or use-by dates. Joined by Harvard's Food Law and Policy Clinic, the NRDC produced a study called "The Dating Game: How Confusing Food Date Labels Leads to Food Waste in America". This United States-based study looked at the intertwining laws which lead labeling to end up unclear and erratic. This uncertainty leads to consumers to toss food, most often because they think the food may be unsafe or misunderstand the labeling on the food completely. Lack of regulation on labeling can result in large quantities of food being removed from the market overall.


title: Food loss and waste

text: Retail stores throw away large quantities of food. Usually, this consists of items that have reached either their best-before, sell-by, or use-by dates. Food that has passed the best -before, and sell-by date, and even some food that passed the use-by date is still edible at the time of disposal, but stores have widely varying policies to handle the excess food. Some stores put effort into preventing access to poor or homeless people, while others work with charitable organization to distribute food. Retailers also contribute to waste as a result of their contractual arrangements with suppliers. Failure to supply agreed quantities renders farmers or processors liable to have their contracts cancelled. As a consequence, they plan to produce more than actually required to meet the contract, to have a margin of error. Surplus production is often simply disposed of.


title: Food loss and waste

text: Retailers usually have strict cosmetic standards for produce, and if fruits or vegetables are misshapen or superficially bruised, they are often not put on the shelf. In the United States, some of the estimated six billion pounds of produce wasted each year are discarded because of appearance. The USDA publishes guidelines used as a baseline assessment by produce distributors, grocery stores, restaurants and other consumers in order to rate the quality of food. These guidelines and how they rate are readily available on their website. For example, apples get graded by their size, color, wax residue, firmness, and skin appearance. If apples rank highly in these categories and show close to no superficial defects, they are rated as "U.S. Extra Fancy" or "U.S. Fancy", these are the typical ratings sought out by grocery stores when purchasing their produce. Any apples with suboptimal levels of appearance are ranked as either "U.S. Number 1" or "Utility" and are not normally purchased for retail, as recommended by produce marketing sources, despite being safe and edible. A number of regional programs and organizations have been established by the EPA and USDA in an attempt to reduce such produce waste. Organizations in other countries, such as Good & Fugly in Australia and No Food Waste in India, are making similar efforts worldwide. The popular trend of selling "imperfect" produce at retail has been criticized for overlooking existing markets for these foods (eg the food processing industry and bargain grocery stores) and downplaying the household-level wasting of food that is statistically a larger part of the overall problem.


title: Food loss and waste

text: The fishing industry wastes substantial amounts of food: about 40–60% of fish caught in Europe is discarded as the wrong size or wrong species.


title: Food loss and waste

text: To address food waste, it is understood that there are multiple stakeholders throughout the food supply chain. The food supply chain is a market-driven system that requires a specific focus on each stakeholder in the food-making process and their food waste quantification can be dependent on geographical scales. This geographical scale then results in the production of different definitions of food waste, as mentioned earlier, with respect to the complexities of food supply chains (FSCs) and then create a narrative that further shows the needs for specific research on important stakeholders. The food service industry suggests to be a key stakeholder to achieve mitigation. The key players within the food service industry include the manufacturers, producers, farmers, managers, employees, and consumers. The key causes of food waste in restaurants include the food menu, the production procedure, the use of pre-prepared versus whole food products, dinnerware size, type of ingredients used, the dishes served, opening hours, and disposal methods. These factors then can be categorized in the different stages of operations that relate to pre-kitchen, kitchen-based, and post-kitchen processes. In restaurants in developing countries, the lack of infrastructure and associated technical and managerial skills in food production have been identified as the key drivers in the creation of food waste currently and in the future. Comparatively, developed countries show that the majority of food waste is produced post-consumer, which is driven by the low prices of food and disposable income, consumers high expectations of food cosmetic standards, and the increasing disconnect between consumers and how food is being produced (Urbanization). That being said, in United States restaurants alone, an estimated 22 to 33 billion pounds are wasted each year.


title: Food loss and waste

text: Consumers are directly and indirectly responsible for wasting a lot of food, which could for a large part be avoided if they were willing to accept suboptimal food (SOF) that deviates in sensory characteristics (odd shapes, discolorations) or has a best-before date that is approaching or has passed, but is still perfectly fine to eat. In addition to inedible and edible food waste generated by consumers, substantial amounts of food is wasted through food overconsumption, also referred to as metabolic food waste, estimated globally as 10% of foods reaching the consumer.


title: Food loss and waste

text: Efforts are underway by the Food and Agriculture Organization (FAO) and the United Nations Environment Programme (UNEP) to measure progress towards SDG Target 12.3 through two separate indices: the Food Loss Index (FLI) and the Food Waste Index (FWI).


title: Food loss and waste

text: According to FAO's "The State of Food and Agriculture 2019", globally, in 2016, around 14 percent of the world's food is lost from production before reaching the retail level. Generally, levels of loss are higher for fruits and vegetables than for cereals and pulses. However, even for the latter, significant levels are found in sub-Saharan Africa and Eastern and South-Eastern Asia, while they are limited in Central and Southern Asia.


title: Food loss and waste

text: Estimates from UN Environment's Food Waste Index suggest that about 931 million tonnes of food, or 17 percent of total food available to consumers in 2019, went into the waste bins of households, retailers, restaurants and other food services.


title: Food loss and waste

text: According to a report from Feedback EU, the EU wastes 153 million tonnes of food each year, around double previous estimates.


title: Food loss and waste

text: In 2011, an FAO publication based on studies carried out by The Swedish Institute for Food and Biotechnology (SIK) found that the total of global amount of food loss and waste was around one third of the edible parts of food produced for human consumption, amounting to about per year. As the following table shows, industrialized and developing countries differ substantially. In developing countries, it is estimated that 400–500 calories per day per person are wasted, while in developed countries 1,500 calories per day per person are wasted. In the former, more than 40% of losses occur at the post-harvest and processing stages, while in the latter, more than 40% of losses occur at the retail and consumer levels. The total food waste by consumers in industrialized countries () is almost equal to the entire food production in sub-Saharan Africa ().


title: Food loss and waste

text: A 2013 report from the British Institution of Mechanical Engineers (IME) likewise estimated that 30–50% (or ) of all food produced remains uneaten.


title: Food loss and waste

text: Each year in New South Wales, more than 25 million meals are delivered by charity OzHarvest from food that would otherwise be wasted. Each year, the Australian economy loses $20 billion in food waste. This has a crucial environmental impact through the waste of resources used to produce, manufacture, package, and distribute that food.


title: Food loss and waste

text: In addition, it is estimated that 7.6 million tonnes of CO is generated by the disposed food in landfills. It is also the cause of odour, leaching, and potential generation for diseases. In March 2019, the Australian ministry of the environment shared the key findings of Australia's National food waste baseline, which will facilitate the tracking of the progress towards their goal to halve Australian food waste by 2030.


title: Food loss and waste

text: Many initiatives were taken by the Australian government in order to help achieve this goal. In fact, they financed $1.2 million in organization that invest in renewable energies systems to store and transport food. They also funded more than $10 million for research on food waste reduction. Local governments have also implemented programs such as information sessions on storing food and composting, diversion of waste from restaurants and cafes from landfills to shared recycling facilities and donation of food to organization that would otherwise be wasted.


title: Food loss and waste

text: In Canada, 58% of all food is wasted, amounting to 35.5 million tonnes of food per annuum. The value of this lost food is equivalent to CA$21 billion. Such quantities of food would be enough to feed all Canadians for five months. It is estimated that about one third of this waste could be spared and sent to those in need. There are many factors that contribute to such large-scale waste. Manufacturing and processing food alone incur costs of CA$21 billion, or 4.82 million tons. Per household, it is estimated that $1,766 is lost in food loss and waste. The Government of Canada identifies three main factors contributing to household waste: (1) buying too much food and not eating it before it spoils, (2) malfunctioning or poorly-designed packaging that does not deter spoilage rates or contamination, and (3) improper disposing of food – using garbage bins instead of those intended for organic waste.


title: Food loss and waste

text: Canada, Mexico, and the United States are working together under the Commission for Environmental Cooperation in order to address the severe problem of food waste in North America.


title: Food loss and waste

text: In 2015 the Chinese Academy of Sciences reported that in big cities there was 17 to 18 million tons of food waste, enough to feed over 30 million people. About 25% of the waste was staple foods and about 18% meat.


title: Food loss and waste

text: In August 2020 the Chinese Communist Party general secretary Xi Jinping said the amount of food waste was shocking and distressing. A local authority campaign "Operation empty plate" () was started to reduce waste, including encouraging food outlets to limit orders to one fewer main dish than the number of customers.


title: Food loss and waste

text: As of December 2020, a draft law is under consideration to penalise food outlets if they encourage or mislead customers to order excessive meals causing obvious waste, first with a warning and then fines of up to 10,000 yuan. It would allow restaurants to charge customers who leave excessive leftovers. Broadcasters who promote overeating or food waste could also be fined up to 100,000 yuan.


title: Food loss and waste

text: According to Ministry of Environment (Denmark), over 700,000 tonnes per year of food is wasted every year in Denmark in the entire food value chain from farm to fork. Due to the work of activist Selina Juul's Stop Wasting Food movement, Denmark has achieved a national reduction in food waste by 25% in 5 years (2010–2015).


title: Food loss and waste

text: In France, approximately 1.3–1.9 million tonnes of food waste is produced every year, or between 20 and 30 kilograms per person per year. Out of the 10 million tonnes of food that is either lost or wasted in the country, 7.1 million tonnes of food wasted in the country, only 11% comes from supermarkets. Not only does this cost the French €16 billion per year, but also the negative impact on the environment is also shocking. In France, food waste emits 15.3 million tonnes of CO, which represents 3% of the country's total CO emission. In response to this issue, in 2016, France became the first country in the world to pass a unanimous legislation that bans supermarkets from throwing away or destroying unsold food. Instead, supermarkets are expected to donate such food to charities and food banks. In addition to donating food, many businesses claim to prevent food waste by selling soon-to-be wasted products at discounted prices. The National Pact Against Food Waste in France has outlined eleven measures to achieve a food waste reduction by half by 2025.


title: Food loss and waste

text: According to the research of National Food Chain Safety Office in 2019 based on the official EU methodological framework, an average Hungarian consumer generates 68 kg food waste annually. 49% of this amount would be avoidable.


title: Food loss and waste

text: The research team (Wasteless project) replicated the study in 2019 involving 165 households. According to the data, food waste generated by the Hungarian households was estimated to be 65.5 kg per capita annually. Between the two periods, a 4% decrease was observed, despite significant economic expansion.


title: Food loss and waste

text: According to REDUCE project, which produced the first baseline dataset for Italy based on official EU methodological framework, food waste is 530 g per person per week at household stage (only edible fraction); food waste in school canteens corresponds to 586 g per pupil per week; retail food waste per capita, per year corresponds to 2.9 kg. See https://www.sprecozero.it/wp-content/uploads/2019/07/REDUCE-FINAL_SDG-12.3-ITALY_FOOD-WASTE-1.pdf


title: Food loss and waste

text: According to Meeusen & Hagelaar (2008), between 30% and 50% of all food produced was estimated to be lost or thrown away at that time in the Netherlands, while a 2010 Agriculture Ministry (LNV) report stated that the Dutch population wasted 'at least 9.5m tonnes of food per year, worth at least €4.4bn.' In 2019, three studies into food waste in households in the Netherlands commissioned by the LNV were conducted, showing that the average household waste per capita had been reduced from 48 kilograms of "solid food (including dairy products, fats, sauces and soups)" in 2010, to 41.2 kilograms in 2016, to 34.3 kilograms in 2019. The waste of liquid foods (excluding beer and wine, first measured in 2019) that ended up in the sewer through sinks or toilets was analysed to have decreased from 57.3 litres per capita in 2010 to 45.5 litres in 2019.


title: Food loss and waste

text: Research done on household food waste in New Zealand found that larger households and households with more young people created more food waste. The average household in this case study put 40% of food waste into the rubbish.


title: Food loss and waste

text: In Singapore, of food was wasted in 2014. Of that, were recycled. Since Singapore has limited agriculture ability, the country spent about S$14.8 billion (US$10.6 billion) on importing food in 2014. US$1.4 billion of it ends up being wasted, or 13 percent.


title: Food loss and waste

text: On January 1, 2020, Singapore implemented the Zero Waste Masterplan which aims to reduce Singapore's daily waste production by 30 percent. The project also aims to extend the lifespan of the Semaku Landfill, Singapore's only landfill, beyond 2025. As a direct result of the project, food waste dropped to 665,000 tonnes, showing a significant decrease from 2017's all-time high of 810,000 tonnes.


title: Food loss and waste

text: In the UK, per year of wasted food (purchased and edible food which is discarded) amounts to a cost of £10.2 billion each year. This represents costs of £250 to £400 a year per household.


title: Food loss and waste

text: Estimates of food waste in the United States range from 35 million tons to 103 million tons. In a study done by National Geographic in 2014, Elizabeth Royte indicated more than 30 percent of food in the United States, valued at $162 billion annually, isn't eaten. The University of Arizona conducted a study in 2004, which indicated that 14 to 15% of United States edible food is untouched or unopened, amounting to $43 billion worth of discarded, but edible, food. In 2010, the United States Department of Agriculture has come forth with estimations from the Economic Research Service that approximates food waste in the United States to be equivalent to 141 trillion calories.


title: Food loss and waste

text: USDA data from 2010 shows that 26% of fish, meat, poultry were thrown away at the retail and consumer level. Since then meat production has increased by more than 10%. Data scientist Harish Sethu says this means that billions of animals are raised and slaughtered only to end up in a landfill.


title: Food loss and waste

text: Empirical evidence at the global level on the environmental footprints for major commodity groups suggests that, if the aim is to reduce land use, the primary focus should be on meat and animal products, which account for 60 percent of the land footprint associated with food loss and waste. If the aim is to target water scarcity, cereals and pulses make the largest contribution (more than 70 percent), followed by fruits and vegetables. In terms of greenhouse gas (GHG) emissions associated with food loss and waste, the biggest contribution is again from cereals and pulses (more than 60 percent), followed by roots, tubers and oil-bearing crops. However, the environmental footprint for different commodities also varies across regions and countries, due, among other things, to differences in crop yields and production techniques. According to the IPCC 6th Assessment Report, the reduction of food waste would be beneficial for improving availability of resources such as "water, land-use, energy consumption" and the overall reduction of greenhouse gas emissions into the atmosphere.


title: Food loss and waste

text: According to FAO's The State of Food and Agriculture 2019, the case for reducing food loss and waste includes gains that society can reap but which individual actors may not take into account, namely: (i) increased productivity and economic growth; (ii) improved food security and nutrition; and (iii) mitigation of environmental impacts of losing and wasting food, in particular terms of reducing greenhouse gas (GHG emissions as well as lowering pressure on land and water resources. The last two societal gains, in particular, are typically seen as externalities of reducing food loss and waste.


title: Food loss and waste

text: Response to the problem of food waste at all social levels has varied hugely, including campaigns from advisory and environmental groups, and concentrated media attention on the subject.


title: Food loss and waste

text: As suggested by the food waste hierarchy, prevention and reuse pathways for human consumption have the highest priority levels for food waste treatment. The general approach to food waste reduction comprise two main pathways: "prevention" and "valorisation". Prevention of food waste infers all actions that reduce food production and ultimately prevent food from being produced in vain, such as food donations or re-processing into new food products. Valorisation on the other hand comprise actions that recover the materials, nutrients or energy in food waste, for instance by producing animal feed, fuel or energy.


title: Food loss and waste

text: Multiple studies have studied the environmental benefits of food waste prevention measures, including food donations, recovery of unharvested vegetables for re-use in food production, re-processing of surplus bread for beer production, and producing chutney or juice from leftovers. Food waste can also be used to produce multiple high-value products, such as a fish oil substitute for food or feed use via marine micro algae, without compromising the ability to produce energy via biogas. The general consensus currently suggest that reducing food waste by either prevention or valorisation, for human consumption, infers higher environmental benefits compared to the lower priority levels, such as energy production or disposal.


title: Food loss and waste

text: Multiple private enterprises have developed hardware and software solutions dealing mainly with the prevention of food waste within foodservice production facilities (contract catering, hotels & resorts, cruise ships, casinos etc.), by gathering quantitative and qualitative data about the specific food waste, helping chefs and managers reduce food waste by up to 70% by improving and optimising their workflows and menus.


title: Food loss and waste

text: There are multiple initiatives that rescue food that would otherwise not be consumed by humans anymore. The food can come from supermarkets, restaurants or private households for example. Such initiatives are:


title: Food loss and waste

text: One way of dealing with food waste is to reduce its creation. Consumers can reduce spoilage by planning their food shopping, avoiding potentially wasteful spontaneous purchases, and storing foods properly (and also preventing a too large buildup of perishable stock). Widespread educational campaigns have been shown to be an effective way to reduce food waste.


title: Food loss and waste

text: A British campaign called "Love Food, Hate Waste" has raised awareness about preventative measures to address food waste for consumers. Through advertisements, information on food storage and preparation and in-store education, the UK observed a 21% decrease in avoidable household food waste over the course of 5 years.


title: Food loss and waste

text: Another potential solution is for "smart packaging" which would indicate when food is spoiled more precisely than expiration dates currently do, for example with temperature-sensitive ink, plastic that changes color when exposed to oxygen, or gels that change color with time.


title: Food loss and waste

text: An initiative in Curitiba, Brazil called Cambio Verde allows farmers to provide surplus produce (produce they would otherwise discard due to too low prices) to people that bring glass and metal to recycling facilities (to encourage further waste reduction). In Europe, the Food Surplus Entrepreneurs Network (FSE Network), coordinates a network of social businesses and nonprofit initiatives with the goal to spread best practices to increase the use of surplus food and reduction of food waste.


title: Food loss and waste

text: An overarching consensus exists on the substantial environmental benefits of food waste reduction. On the other hand, one study looking at food waste reduction measures in the United Kingdom found that rebound effect may cause substitutive consumption as a result of economic savings made from food waste prevention. They estimated that a reduction of one tonne of food waste could lead to substantial reductions in GHG emissions, in the order of 706–896 kg CO2-eq. Rebound effect may however reduce such GHG savings by up to 60%.


title: Food loss and waste

text: In areas where the waste collection is a public function, food waste is usually managed by the same governmental organization as other waste collection. Most food waste is combined with general waste at the source. Separate collections, also known as source-separated organics, have the advantage that food waste can be disposed of in ways not applicable to other wastes. In the United States, companies find higher and better uses for large commercial generators of food and beverage waste.


title: Food loss and waste

text: From the end of the 19th century through the middle of the 20th century, many municipalities collected food waste (called "garbage" as opposed to "trash") separately. This was typically disinfected by steaming and fed to pigs, either on private farms or in municipal piggeries.


title: Food loss and waste

text: Separate curbside collection of food waste is now being revived in some areas. To keep collection costs down and raise the rate of food waste segregation, some local authorities, especially in Europe, have introduced "alternate weekly collections" of biodegradable waste (including, e.g., garden waste), which enable a wider range of recyclable materials to be collected at reasonable cost, and improve their collection rates. However, they result in a two-week wait before the waste will be collected. The criticism is that particularly during hot weather, food waste rots and stinks, and attracts vermin. Waste container design is therefore essential to making such operations feasible. Curbside collection of food waste is also done in the U.S., some ways by combining food scraps and yard waste together. Several states in the U.S. have introduced a yard waste ban, not accepting leaves, brush, trimmings, etc. in landfills. Collection of food scraps and yard waste combined is then recycled and composted for reuse.


title: Food loss and waste

text: As alternatives to landfill, food waste can be composted to produce soil and fertilizer, fed to animals or insects, or used to produce energy or fuel. Some wasted fruit parts, can also be biorefined to extract useful substances for the industry (i.e. succinic acid from orange peels, lycopene from tomato peels).


title: Food loss and waste

text: Dumping food waste in a landfill causes odour as it decomposes, attracts flies and vermin, and has the potential to add biological oxygen demand (BOD) to the leachate. The European Union Landfill Directive and Waste Regulations, like regulations in other countries, enjoin diverting organic wastes away from landfill disposal for these reasons. Starting in 2015, organic waste from New York City restaurants will be banned from landfills.


title: Food loss and waste

text: In countries such as the United States and the United Kingdom, food scraps constitute around 19% of the waste buried in landfills, where it biodegrades very easily and produces methane, a powerful greenhouse gas.


title: Food loss and waste

text: Methane, or CH, is the second most prevalent greenhouse gas that is released into the air, also produced by landfills in the U.S. Although methane spends less time in the atmosphere (12 years) than CO, it's more efficient at trapping radiation. It is 25 times greater to impact climate change than CO in a 100-year period. Humans accounts over 60% of methane emissions globally.


title: Food loss and waste

text: Large quantities of fish, meat, dairy and grain are discarded at a global scale annually, when they can be used for things other than human consumption. The feeding of food scraps or slop to domesticated animals such as pigs or chickens is, historically, the most common way of dealing with household food waste. The animals turn roughly two thirds of their ingested food into gas or fecal waste, while the last third is digested and repurposed as meat or dairy products. There are also different ways of growing produce and feeding livestock that could ultimately reduce waste.


title: Food loss and waste

text: Bread and other cereal products discarded from the human food chain could be used to feed chickens. Chickens have traditionally been given mixtures of waste grains and milling by-products in a mixture called chicken scratch. As well, giving table scraps to backyard chickens is a large part of that movement's claim to sustainability, though not all backyard chicken growers recommend it. Ruminants and pigs have also been fed bakery waste for a long time.


title: Food loss and waste

text: Certain food waste (such as flesh) can also be used as feed in maggot farming. The maggots can then be fed to other animals. In China, some food waste is being processed by feeding it to cockroaches.


title: Food loss and waste

text: Food waste can be biodegraded by composting, and reused to fertilize soil. Composting is the aerobic process completed by microorganisms in which the bacteria break down the food waste into simpler organic materials that can then be used in soil. By redistributing nutrients and high microbial populations, compost reduces water runoff and soil erosion by enhancing rainfall penetration, which has been shown to reduce the loss of sediment, nutrients, and pesticide losses to streams by 75–95%.


title: Food loss and waste

text: Composting food waste leads to a decrease in the quantity of greenhouse gases released into the atmosphere. In landfills, organic food waste decomposes anaerobically, producing methane gas that is emitted into the atmosphere. When this biodegradable waste is composted, it decomposes aerobically and does not produce methane, but instead produces organic compost that can then be utilized in agriculture. Recently, the city of New York has begun to require that restaurants and food-producing companies begin to compost their leftover food. Another instance of composting progress is a Wisconsin-based company called WasteCap, who is dedicated towards aiding local communities create composting plans.


title: Food loss and waste

text: Municipal Food Waste (MFW) can be composted to create this product of organic fertilizer, and many municipalities choose to do this citing environmental protection and economic efficiency as reasoning. Transporting and dumping waste in landfills requires both money and room in the landfills that have very limited available space. One municipality who chose to regulate MFW is San Francisco, who requires citizens to separate compost from trash on their own, instituting fines for non-compliance at $100 for individual homes and $500 for businesses. The city's economic reasoning for this controversial mandate is supported by their estimate that one business can save up to $30000 annually on garbage disposal costs with the implementation of the required composting.


title: Food loss and waste

text: Composting is an economical and environmentally conscious step many homeowners could take to reduce their impact on landfill waste. Instead of food scraps and spoiled food taking up space in trashcans or stinking up the kitchen before the bag is full, it could be put outside and broken down by worms and added to garden beds.


title: Food loss and waste

text: Anaerobic digestion produces both useful gaseous products and a solid fibrous "compostable" material. Anaerobic digestion plants can provide energy from waste by burning the methane created from food and other organic wastes to generate electricity, defraying the plants' costs and reducing greenhouse gas emissions. The United States Environmental Protection Agency states that the use of anaerobic composting allows for large amounts of food waste to avoid the landfills. Instead of producing these greenhouse gasses into the environment from being in a landfill, the gasses can alternatively be harnessed in these facilities for reuse.


title: Food loss and waste

text: Since this process of composting produces high volumes of biogas, there are potential safety issues such as explosion and poisoning. These interactions require proper maintenance and personal protective equipment is utilized. Certain U.S. states, such as Oregon, have implemented the requirement for permits on such facilities, based on the potential danger to the population and surrounding environment.


title: Food loss and waste

text: Food waste coming through the sanitary sewers from garbage disposal units is treated along with other sewage and contributes to sludge.


title: Food loss and waste

text: Commercially, food waste in the form of wastewater coming from commercial kitchens' sinks, dishwashers and floor drains is collected in holding tanks called grease interceptors to minimize flow to the sewer system. This often foul-smelling waste contains both organic and inorganic waste (chemical cleaners, etc.) and may also contain hazardous hydrogen sulfide gases. It is referred to as fats, oils, and grease (FOG) waste or more commonly "brown grease" (versus "yellow grease", which is fryer oil that is easily collected and processed into biodiesel) and is an overwhelming problem, especially in the US, for the aging sewer systems. Per the US EPA, sanitary sewer overflows also occur due to the improper discharge of FOGs to the collection system. Overflows discharge of untreated wastewater annually into local waterways, and up to 3,700 illnesses annually are due to exposure to contamination from sanitary sewer overflows into recreational waters.


title: Human mouth

text: In human anatomy, the mouth is the first portion of the alimentary canal that receives food and produces saliva. The oral mucosa is the mucous membrane epithelium lining the inside of the mouth.


title: Human mouth

text: In addition to its primary role as the beginning of the digestive system, in humans the mouth also plays a significant role in communication. While primary aspects of the voice are produced in the throat, the tongue, lips, and jaw are also needed to produce the range of sounds included in speech.


title: Human mouth

text: The mouth consists of two regions, the vestibule and the oral cavity proper. The mouth, normally moist, is lined with a mucous membrane, and contains the teeth. The lips mark the transition from mucous membrane to skin, which covers most of the body.


title: Human mouth

text: The mouth consists of two regions: the vestibule and the oral cavity proper. The vestibule is the area between the teeth, lips and cheeks. The oral cavity is bounded at the sides and in front by the alveolar process (containing the teeth) and at the back by the isthmus of the fauces. Its roof is formed by the hard palate at the front, and the soft palate at the back. The uvula projects downwards from the middle of the soft palate at its back. The floor is formed by the mylohyoid muscles and is occupied mainly by the tongue. A mucous membrane – the oral mucosa, lines the sides and under surface of the tongue to the gums, and lines the inner aspect of the jaw (mandible). It receives secretions from the submandibular and sublingual salivary glands.


title: Human mouth

text: The lips come together to close the opening of the mouth, forming a line between the upper and lower lip. In facial expression, this "mouth line" is iconically shaped like an up-open parabola in a smile, and like a down-open parabola in a frown. A "down-turned mouth" means a mouth line forming a down-turned parabola, and when permanent can be normal. Also, a "down-turned mouth" can be part of the presentation of Prader-Willi syndrome.


title: Human mouth

text: The teeth and the periodontium (the tissues that support the teeth) are innervated by the maxillary and mandibular nerves – divisions of the trigeminal nerve. Maxillary (upper) teeth and their associated periodontal ligament are innervated by the superior alveolar nerves, branches of the maxillary division, termed the posterior superior alveolar nerve, anterior superior alveolar nerve, and the variably present middle superior alveolar nerve. These nerves form the superior dental plexus above the maxillary teeth. The mandibular (lower) teeth and their associated periodontal ligament are innervated by the inferior alveolar nerve, a branch of the mandibular division. This nerve runs inside the mandible, within the inferior alveolar canal below the mandibular teeth, giving off branches to all the lower teeth (inferior dental plexus). The oral mucosa of the gingiva (gums) on the facial (labial) aspect of the maxillary incisors, canines and premolar teeth is innervated by the superior labial branches of the infraorbital nerve. The posterior superior alveolar nerve supplies the gingiva on the facial aspect of the maxillary molar teeth. The gingiva on the palatal aspect of the maxillary teeth is innervated by the greater palatine nerve apart from in the incisor region, where it is the nasopalatine nerve (long sphenopalatine nerve). The gingiva of the lingual aspect of the mandibular teeth is innervated by the sublingual nerve, a branch of the lingual nerve. The gingiva on the facial aspect of the mandibular incisors and canines is innervated by the mental nerve, the continuation of the inferior alveolar nerve emerging from the mental foramen. The gingiva of the buccal (cheek) aspect of the mandibular molar teeth is innervated by the buccal nerve (long buccal nerve).


title: Human mouth

text: The philtrum is the vertical depression formed between the "philtral ridges" between the upper lip and the nasal septum, formed where the nasomedial and maxillary processes meet during embryo development. When these processes fail to fuse fully, a cleft lip, cleft palate, or both can result.


title: Human mouth

text: The nasolabial folds are the deep creases of tissue that extend from the nose to the sides of the mouth. One of the first signs of age on the human face is the increase in prominence of the nasolabial folds.


title: Human mouth

text: The mouth plays an important role in eating, drinking, and speaking. Mouth breathing refers to the act of breathing through the mouth (as a temporary backup system) if there is an obstruction to breathing through the nose, which is the designated breathing organ for the human body.


title: Human mouth

text: Infants are born with a sucking reflex, by which they instinctively know to suck for nourishment using their lips and jaw.


title: Human mouth

text: For some disabled people, especially many disabled artists, who through illness, accident or congenital disability have lost dexterity, their mouths take the place of their hands, when typing, texting, writing, making drawings, paintings and other works of art by maneuvering brushes and other tools, in addition to the basic oral functions. Mouth painters hold the brush in their mouth or between their teeth and maneuver it with their tongue and cheek muscles, but mouth painting can be strenuous for neck and jaw muscles since the head has to perform the same back and forth movement as a hand does when painting.


title: Jesse Leach

text: Jesse David Leach (born July 3, 1978) is an American musician from Providence, Rhode Island, and is the lead vocalist of the metalcore band Killswitch Engage. He is also a vocalist for Times of Grace and The Weapon. In February 2012, he rejoined Killswitch Engage following the departure of vocalist Howard Jones in January 2012. He currently resides in the Catskill Mountains in New York.


title: Jesse Leach

text: Leach's first band, Corrin, was formed in the early 1990s. Corrin recorded four songs in 1996 which were eventually released as a CD by Propaganda Machine in 1998 after the band's breakup.


title: Jesse Leach

text: Leach's second band, Nothing Stays Gold, formed in the mid-90s. They put out a single EP before splitting in 97/98.


title: Jesse Leach

text: Some remaining members of Overcast and Aftershock were forming a new band in the Massachusetts area and were seeking a vocalist. In 1999, Leach along with bassist Mike D'Antonio, guitarist Joel Stroetzel, and drummer Adam Dutkiewicz formed Killswitch Engage. Their self-titled debut was released on July 11, 2000.


title: Jesse Leach

text: Killswitch Engage's next effort, "Alive or Just Breathing", was released on May 21, 2002, putting Killswitch Engage at the forefront of the metalcore scene. Two weeks prior to going on tour, however, Leach married his fiancée. When he was not contacting his wife, Leach would sit alone in the tour van for hours after shows and simply wait for the remaining band members to return. Leach's passion for his music combined with his emotional struggles at the time made him unable to exercise control over his screaming. He would blow his voice out after a few shows and struggle with the rest of the tour. Leach also began suffering from mild depression, which grew worse as the tour continued. According to Mike D'Antonio in an interview for Killswitch's "(Set This) World Ablaze" DVD, "It seemed like there was always this dark cloud over Jesse's head." His depression led him to resign from the band and drop out of the public eye for some time. Leach wrote an email to the band explaining why he left. Quoting Leach from his interview in the DVD, "I didn't have the mental energy to face them, or even call them on the phone rather. I was at a point in my life where I just didn't want to face any of them so I wrote them a long email explaining, like, I'm just done. Explaining what every song meant to me, explaining what the whole experience was to me, and I said 'Bye. Ya know? You're not going to be able to find me, I'm going on my honeymoon finally. And, uh, don't try and call me don't try and contact me, I'm done. Done with music, period.'"


title: Jesse Leach

text: Leach reconciled with his former bandmates in 2005 at the Roadrunner United 25th anniversary concert, performing a duet with then singer Howard Jones. The entire band played on stage (minus Adam D who had been out with an injury and was replaced by Andreas Kisser of Sepultura) with both Jones and Leach singing "My Last Serenade". The song ended with the two embracing and Leach thanking the crowd for their support through his difficult times.


title: Jesse Leach

text: On February 6, 2012, Killswitch Engage uploaded a photo of Leach and the rest of the band to the website, indicating Leach's return to Killswitch Engage. Killswitch Engage later released a statement via Facebook, confirming Leach's permanent return to the band. In several interviews since he has given much credit to Jones for his work with the band while he had been gone.


title: Jesse Leach

text: Killswitch Engage's sixth studio album "Disarm the Descent" was released on April 2, 2013. It was announced in December 2013 that "In Due Time" was nominated for "Best Metal Performance" at the 2014 Grammy Awards, becoming the band’s first Grammy nomination with Leach.


title: Jesse Leach

text: "Atonement", their eighth album, was released in August 16th, 2019, featuring a duet with former vocalist Howard Jones titled “The Signal Fire”.


title: Jesse Leach

text: In 2003 Jesse joined a blues rock band called Seemless. Seemless toured the US many times with bands like Fu-Manchu, The Sword, Trivium, and In Flames. Seemless is known for having explosive, emotive live shows and showcases Leach's new-found soulful blues-y vocals. Touring with Seemless also proved that Jesse was back and able to complete tours. Seemless has released two albums and has had multiple videos featured on MTV's Headbangers Ball. In 2006, their video for the single "Cast No Shadow" made MTV's Top Ten new videos. Seemless is currently writing new songs and playing occasionally. Due to drummer Derek Kerswill's involvement with Unearth, among other projects, Seemless has taken a hiatus from touring.


title: Jesse Leach

text: In 2008, Jesse Leach formed the band The Empire Shall Fall with friends in his area. The band released their first independent album "Awaken" on November 17, 2009. Including Leach, The Empire Shall Fall consists of guitarists Jake Davenport and Marcus de Lisle, bassist Nick Sollecito, and drummer Jeff Pitts.


title: Jesse Leach

text: Leach worked on another album with Killswitch Engage bandmate Adam Dutkiewicz. Leach has stated that the working title for the project with Dutkiewicz is Times of Grace. Their debut album was released on January 18, 2011, and has Dutkiewicz on lead vocals on several tracks. The album's first single, "Strength in Numbers", was released on October 15 via Roadrunner Records as a free digital download for 72 hours for those who signed up for the band's mailing list. The song is now available for purchase on iTunes. The album was made with the support of Killswitch Engage.


title: Jesse Leach

text: George Fisher told in "The Jasta Show", that Jesse Leach wrote the lyrics for George Fisher's new side project called Serpentine Dominion, also consisting of Adam Dutkiewicz from Killswitch Engage and Shannon Lucas. He explained, “I originally was going to write stuff for the new band, and you know what? Writing lyrics has just never been my thing, and we were getting down to when I was supposed to go up there and lay down my vocals. And Adam just said, 'Look, I'll ask Jesse to write some stuff.' So he wrote it, and I just said I don't want no pro-religious crap 'cause I ain't about all that. Anyway, so it's more just about like getting revenge against corrupt motherfuckers and shit like that. And so Jesse wrote a bunch of lyrics and Adam arranged a lot of it, and then when I went up there, we recorded it in his bedroom of his house. And, basically, I would be, like, 'No, wait. We've gotta change this, fix that.' Maybe we'd tweak a word or take a word out or take a couple words out or take some lines out. We just basically fucked with it, you know? And I went up two or three different times to work on the vocals."


title: Jesse Leach

text: In May 2017, Leach stated on his official Instagram account that he had begun writing songs for his new hardcore punk project titled The Weapon. On May 20, 2020, The Weapon released their debut album, "A Repugnant Turn of Events".


title: Jesse Leach

text: Leach played a small role in the 1999 film "Outside Providence", directed by Michael Corrente. The film is an adaptation of Peter Farrelly's 1988 novel of the same name. Leach played a boy named Decenz.


title: Dr. Dolittle 2

text: Dr. Dolittle 2 (also known as Doctor Dolittle 2) is a 2001 American fantasy comedy film and a sequel to the 1998 film "Dr. Dolittle". It was written by Larry Levin, one of the co-writers of "Dr. Dolittle", and directed by Steve Carr. The film stars Eddie Murphy in the main role, Kristen Wilson, Jeffrey Jones, and Kevin Pollak.


title: Dr. Dolittle 2

text: It tells the story of Dr. Dolittle as he tries to help the animals protect their forest from unscrupulous human developers. He decides to populate the forest with a species of animal that the law protects, and enlists the help of Ava (voiced by Lisa Kudrow), a lone Pacific western bear living in the condemned forest. To provide her with a mate, Dolittle turns to Archie (voiced by Steve Zahn), a wise-cracking circus-performing bear.


title: Dr. Dolittle 2

text: This is the last "Dr. Dolittle" film to feature Eddie Murphy in the lead role, before Kyla Pratt assumed the lead role in future films, starting with "Dr. Dolittle 3" in 2006. It is also the last "Dr. Dolittle" film to feature Raven-Symoné as Charisse Dolittle.


title: Dr. Dolittle 2

text: Three years after the events of the first film, veterinarian Dr. John Dolittle's ability to talk to animals has made him famous, and he travels the world performing his skills. Returning home from France, he gives his daughter Maya a chameleon named Pepito, and punishes his other daughter Charisse for doing poorly in school, confiscating her phone for a week. Charisse's boyfriend Eric joins the family for Charisse's 16th birthday party, where an opossum and a raccoon named Joey tell John that their boss, the Godbeaver (Godfather of the rodent mafia), wants to see him. John meets the Godbeaver and agrees to save the forest from being cut down by mating an endangered female Pacific western bear with a male.


title: Dr. Dolittle 2

text: At a circus, John persuades Archie, the sole surviving Pacific western male, to accompany him to the forest and become a real bear. John takes his family on a month-long vacation to the forest, where he makes a deal with the sole surviving Pacific western female bear named Ava, who is involved with a male Kodiak bear named Sonny. She agrees not to make any decisions for a month after John promises to turn Archie into a bear she will love.


title: Dr. Dolittle 2

text: Struggling to train Archie, who is used to the pampered lifestyle, John hires the local forest creatures to chaperone Charisse and Eric, and neglects his wife Lisa. After assuring Archie that he will find a way to win Ava's heart, John attempts to win Lisa back by dancing in their cabin, with every animal in the forest watching, but Lucky the dog accidentally ruins it.


title: Dr. Dolittle 2

text: Archie attempts to get Ava's attention by imitating John singing, but falls from a tree branch. Humiliated, he refuses to leave his new-found cave, but becomes frustrated with John's insults and knocks him into a muddy hole, finally listening to his "inner bear". Later, Archie spends the day with Ava, whose relationship with Sonny is declining. Lucky tries to woo a female wolf, successfully urinating around her territory, but is interrupted by one of her packmates before she agrees to go out with him. Meanwhile, Sonny forces Ava to leave Archie.


title: Dr. Dolittle 2

text: Logging magnate Joseph Potter and his lawyer Jack Riley attempt to make a deal with John to spare some parts of the forest, until Archie tells John he has prepared his "big finish" to win Ava and goes after a beehive at the edge of a tall hill, ignoring John's warnings and the attacking bees who also attack a nearby Riley. He manages to get the hive, finally winning Ava's heart and the respect of the other forest animals. Ava then dumps Sonny, finally having had enough of his rudeness to Archie.


title: Dr. Dolittle 2

text: In a game of hide and seek with Ava, Archie is shot by a tranquilizer dart from Riley. John learns that Archie had somewhat destroyed the back of a restaurant. After getting information from a weasel, John visits Archie in jail, telling him that he may be too dangerous to go free and will be sold to a Mexican circus, ending John's chance of saving the forest. John realizes that Charisse has developed her father's gift of talking to animals, reigniting his determination to save the forest. He rallies the animals of the forest not to give up without a fight and free Archie. Charisse, Eric, and Maya rebel against the loggers with the aid of wolves, while word of Archie's predicament spreads, leading animals around the world to go on strike.


title: Dr. Dolittle 2

text: At Potter Wood Industries, Mr. Potter and Riley are attacked by the animals. While Riley takes the brunt from the birds, wolves, and bees, Mr. Potter is cornered by Ava and Joey, forcing him to finally start negotiating with John and the animals. As the negotiations go on, the strike continues to grow with several animal pros like race horses and Shamu getting in on the act. Finally, a deal is made and the Dolittles and animals accept, freeing Archie and saving the entire forest outside San Francisco.


title: Dr. Dolittle 2

text: John and Charisse become closer, talking with and helping animals together, while Archie and Ava mate and have two cubs who try to take after their father.


title: Dr. Dolittle 2

text: A soundtrack containing hip hop and R&B music was released on June 5, 2001 by J Records. It peaked at 76 on the "Billboard" 200, 26 on the Top R&B/Hip-Hop Albums, and 10 on the Top Soundtracks. Five singles were spawned from the album, "Do U Wanna Roll ("Dolittle" Theme)", "Cluck Cluck", "Absolutely Not", "We Fit Together" and "Life Is Good". "Allmusic" rated this soundtrack four stars out of five.


title: Dr. Dolittle 2

text: On its opening weekend, the film grossed $25,037,039 from 3,049 theaters in the United States and Canada, ranking #2 at the box office, behind "The Fast and the Furious". Like the first film, it was the best debut for a Fox film that week. By the end of its run, "Dr. Dolittle 2" had grossed $112,952,899 domestically and $63,151,445 internationally, totaling $176,104,344 worldwide.


title: Dr. Dolittle 2

text: Like the 1998 version, "Dr Dolittle 2" received mixed reviews from critics. On Rotten Tomatoes the film has an approval rating of 42% based on reviews from 107 critics, with an average rating of 5.00/10. The site's critics consensus reads, "Although there are laughs to be had in "Dr. Dolittle 2", its preoccupation with toilet humor and Murphy's restrained performance makes this a missed opportunity." On Metacritic, the film has a weighted average score of 49 out of 100 based on reviews from 28 critics, indicating "mixed or average reviews". Audiences surveyed by CinemaScore gave the film a grade "B+" on scale of A to F.


title: Dr. Dolittle 2

text: Joe Leydon of Variety said "the film has all the symptoms of a sure-fire smash hit", noting that it was more-family than its predecessor, and that "Eddie Murphy [is] once again in fine form".


title: Dr. Dolittle 2

text: Roger Ebert of the Chicago Sun-Times gave it 3 out of 4, calling it "Cute, crude and good-hearted movie."


title: Dr. Dolittle 2

text: Rita Kempley of "The Washington Post" praised Eddie Murphy saying that after having been upstaged by the animals in the first film "brings bite as well as bark to the funnier sequel." Desson Thomson also of "The Washington Post" did not find the film funny, called it forgettable and thought it should have gone straight to video.


title: Dr. Dolittle 2

text: "Dr. Dolittle 2" was released on VHS and DVD on October 23, 2001 and generated $7.32 million in its first week in stores.


title: Midden

text: A midden (also kitchen midden or shell heap) is an old dump for domestic waste which may consist of animal bone, human excrement, botanical material, mollusc shells, potsherds, lithics (especially debitage), and other artifacts and ecofacts associated with past human occupation.


title: Midden

text: These features provide a useful resource for archaeologists who wish to study the diets and habits of past societies. Middens with damp, anaerobic conditions can even preserve organic remains in deposits as the debris of daily life are tossed on the pile. Each individual toss will contribute a different mix of materials depending upon the activity associated with that particular toss. During the course of deposition sedimentary material is deposited as well. Different mechanisms, from wind and water to animal digs, create a matrix which can also be analysed to provide seasonal and climatic information. In some middens individual dumps of material can be discerned and analysed.


title: Midden

text: A shell midden or shell mound is an archaeological feature consisting mainly of mollusk shells. The Danish term "køkkenmøddinger" (plural) was first used by Japetus Steenstrup to describe shell heaps and continues to be used by some researchers. A midden, by definition, contains the debris of human activity, and should not be confused with wind- or tide-created beach mounds. Some shell middens are processing remains: areas where aquatic resources were processed directly after harvest and prior to use or storage in a distant location.


title: Midden

text: Some shell middens are directly associated with villages, as a designated village dump site. In other middens, the material is directly associated with a house in the village. Each household would dump its garbage directly outside the house. In all cases, shell middens are extremely complex and very difficult to excavate fully and exactly. The fact that they contain a detailed record of what food was eaten or processed and many fragments of stone tools and household goods makes them invaluable objects of archaeological study.


title: Midden

text: Shells have a high calcium carbonate content, which tends to make the middens alkaline. This slows the normal rate of decay caused by soil acidity, leaving a relatively high proportion of organic material (food remnants, organic tools, clothing, human remains) available for archaeologists to find.


title: Midden

text: Edward Sylvester Morse conducted one of the first archaeological excavations of the Omori Shell Mounds in Tokyo, Japan in 1877, which led to the discovery of a style of pottery described as "cord-marked", translated as "Jōmon", which came to be used to refer to the early period of Japanese history when this style of pottery was produced. Shell middens were studied in Denmark in the latter half of the 19th century. The Danish word "køkkenmødding" (kitchen mound) is now used internationally. The English word "midden" (waste mound) derives from the same Old Norse word that produced the modern Danish one.


title: Midden

text: Shell middens are found in coastal or lakeshore zones all over the world. Consisting mostly of mollusc shells, they are interpreted as being the waste products of meals eaten by nomadic groups or hunting parties. Some are small examples relating to meals had by a handful of individuals, others are many metres in length and width and represent centuries of shell deposition. In Brazil, they are known as "sambaquis", having been created over a long period between the 6th millennium BCE and the beginning of European colonisation.


title: Midden

text: European shell middens are primarily found along the Atlantic seaboard and in Denmark and primarily date to the 5th millennium BCE (Ertebølle and Early Funnel Beaker cultures), containing the remains of the earliest Neolithisation process (pottery, cereals and domestic animals). Younger shell middens are found in Latvia (associated with Comb Ware ceramics), Sweden (associated with Pitted Ware ceramics), the Netherlands (associated with Corded Ware ceramics) and Schleswig-Holstein (Late Neolithic and Iron Age). All these are examples where communities practised a mixed farming and hunting/gathering economy.


title: Midden

text: On Canada's west coast, there are shell middens that run for more than along the coast and are several meters deep. The midden in Namu, British Columbia is over deep and spans over 10,000 years of continuous occupation.


title: Midden

text: Shell middens created in coastal regions of Australia by Indigenous Australians exist in Australia today. Middens provide evidence of prior occupation and are generally protected from mining and other developments. One must exercise caution in deciding whether one is examining a midden or a beach mound. There are good examples on the Freycinet Peninsula in Tasmania where wave action currently is combining charcoal from forest fire debris with a mix of shells into masses that storms deposit above high-water mark. Shell mounds near Weipa in far north Queensland that are mostly less than high (although ranging up to high) and a few tens of metres long are claimed to be middens, but are in fact shell cheniers (beach ridges) re-worked by nest mound-building birds. Some shell middens are regarded as sacred sites, linked to the Dreamtime, such as those of the Anbarra group of the Burarra people of Arnhem Land.


title: Barentsburg

text: Barentsburg () is the second-largest settlement in Svalbard, Norway, with about 455 inhabitants (). A coal mining town, the settlement is almost entirely made up of ethnic Russians and Ukrainians.


title: Barentsburg

text: Rijpsburg, a now abandoned Dutch settlement on Spitsbergen on Cape Boheman (Bohemanflya), at the north site of Nordfjorden in the Isfjord, stood roughly diagonally opposite Longyearbyen. The Rotterdam-based Van der Eb and Dresselhuys Scheepvaartmaatschappij (ship-building company) built it in 1920, using prefabricated huts, for the mining of coal. Twelve Dutch staff and 52 German miners started mining coal here that year.


title: Barentsburg

text: The Dutch Spitsbergen Company, founded in 1920, bought a mine in Green Harbour from the Russians and mined coal from 1921 to 1926. The company renamed its settlement Barentsburg after the Dutch explorer Willem Barentsz. In 1932 the company sold the mine, including its settlement Barentsburg, to the Russian trust Arktikugol. The population has declined over the decades; in its heyday, over 1,000 Soviet citizens inhabited Barentsburg.


title: Barentsburg

text: On October 17, 2006, Norwegian inspectors detected a smouldering underground fire in Barentsburg, prompting fears that an open fire might break out, which would have forced the total evacuation of Barentsburg for an indefinite period of time, and would also have caused environmental problems of unknown magnitude for the entire archipelago. The fire was later contained. Coal mining resumed at the end of 2010.


title: Barentsburg

text: Under the terms of the Svalbard Treaty of 1920, citizens of signatory countries have equal rights to exploit natural resources, and as a result Russia, along with Norway (via the Sveagruva mine and Mine 7), maintains mining operations on Svalbard. However, as Svalbard is under Norwegian sovereignty, the Russian government is represented in Barentsburg by a consulate. This is the northernmost diplomatic mission of any kind in the world.


title: Barentsburg

text: Consequently, the town has a Norwegian postcode, 9178. Similarly, it uses Norwegian telephone numbering.


title: Barentsburg

text: Barentsburg started as a Dutch mining town in the 1920s. In 1932 the Dutch sold their concession to the Soviet Union. Since 1932 the Russian state-owned Arktikugol (Russian for "arctic coal") trust has been operating on Svalbard and the main economic activity in Barentsburg is coal mining by Arktikugol. The coal is usually exported to Northern European buyers. The town relies entirely on mainland Russia for food and coinage. There have been instances in which not enough food was sent, and aid packages were sent from Longyearbyen. Tourism is now being developed, but does not yet generate enough income to revive the town.


title: Barentsburg

text: The distance from Longyearbyen to Barentsburg is about but there are no roads connecting the two settlements. Most contact between the two is by boat, snowmobile, or helicopter. There is a heliport (ICAO code ENBA) with a road connection at Heerodden (), north of Barentsburg. The port is located in the middle of Barentsburg. Tourists usually arrive via a 2-3-hour boat trip from Longyearbyen. The coal is freighted by ship.


title: Barentsburg

text: Barentsburg features a "Mediterranean" tundra climate ("ETs" under the Köppen climate classification), with short, dry, chilly summers and long, very cold, snowy winters, though winters here are noticeably warmer than winters in a number of locations with tundra climates. Due to the fact that the town is located at a latitude approaching 80 degrees, only four months of the year have average temperatures above freezing, and in no month does the average monthly temperature exceed , meaning it is north of the tree line. Average low temperatures during the winter routinely drop below . Barentsburg averages roughly of precipitation, much of which falls as snow. The town typically experiences snowfall in every month of the year.


title: Barentsburg

text: The Barentsburg Pomor Museum presents Pomor culture, Arctic flora and fauna, and archaeological objects preserved in the permafrost. It is open when the daily, summer-only boat from Longyearbyen arrives, and by special arrangement. There is an athletic complex, including a swimming pool with heated seawater.


title: Barentsburg

text: Every summer, several dozen geophysicists, geologists, archaeologists, biologists, glaciologists, geographers, etc., from Russia and elsewhere work in the scientific research centre. There is also a year-round meteorological observatory and the northernmost cosmic rays station.


title: Barentsburg

text: Barentsburg has its own school serving the Russian community; in 2014 it had three teachers, with one for most subjects, one for music, and one for the English language. By 2014 its welfare funds had declined.


title: DeVante Parker

text: DeVante Parker (born January 20, 1993) is an American football wide receiver for the New England Patriots of the National Football League (NFL). He was drafted by the Miami Dolphins in the first round in the 2015 NFL Draft. He played college football at Louisville.


title: DeVante Parker

text: Parker is the son of Raneca Parker and former Louisville running back Anthony Shelman. He attended Ballard High School in Louisville, Kentucky, where he was a three-sport star in football, track and basketball. He was a two-time All-State performer. He totaled 73 catches for 1,438 yards and 12 touchdowns as a junior. He was named first-team All-State by The Courier-Journal. He recorded 209 yards and one touchdown against 6-A state champion Trinity, 137 and two touchdowns and 184 and two touchdowns in two games against No. 2 St. Xavier, 321 yards and two touchdowns against 6-A finalist Male and 227 yards and three touchdowns in just three quarters against 3-A state champion Central. He was named co-Paul Hornung Award winner as the state's top player with Boyle County's Lamar Dawson. He hauled in 68 passes for 1,793 yards (26.4 yards a catch) and 19 touchdowns as a senior, that ranks fourth all-time in state history. He finished his career as one of the state's all-time leading wide receivers with 3,274 yards, which ranks fifth only behind Somerset's John Cole (4,981), Lawrence County's Gerad Parker (4,736), Male's Montrell Jones (4,345) and Mason County's Chris Lofton (3,511).


title: DeVante Parker

text: In track & field, Parker lettered all four years for the Bruins competing as a sprinter. He earned a third-place finish in the 100-meter dash at the 2011 Male All Comers Meet, recording a personal-best time of 11.18 seconds. At the 2011 Class 3A Region 4 Championship, he posted a career-best time of 22.57 seconds in the 200-meter dash, placing 3rd, while also helping his 4x100 relay rank top in the state until defeated by rival Louisville Eastern High School at regionals and 4x200 relay squad placed first.


title: DeVante Parker

text: Parker was rated as the 26th-best wide receiver in the nation by "Scout.com". He was ranked as the 77th-best wide receiver nationally by "Rivals.com" and the fifth-best player in the Rivals.com Kentucky postseason top 10. Parker chose Louisville over scholarship offers from Kentucky, Indiana and UCF.


title: DeVante Parker

text: As a true freshman in 2011, Parker appeared in 11 games. He finished sixth on the team with 18 receptions for 291 yards and led the team in touchdowns with six. He had two receiving touchdowns at USF. He also made a highlight-reel 39-yard touchdown reception in the season-opening win versus Murray State.


title: DeVante Parker

text: As a sophomore in 2012, Parker played in all 13 games and led the team with 744 receiving yards and 10 touchdowns on 40 receptions. His 10 touchdown receptions were the most by a player in a season since 1998. He had a touchdown in six straight games to end the season. He had two games with two receiving touchdowns. He finished the season with two 100-yard-receiving games. He hauled in a 75-yard touchdown reception to start the second half of the Pittsburgh game.


title: DeVante Parker

text: As a junior in 2013, Parker played in 12 of 13 games and had 55 receptions for 885 yards and a school record-tying 12 touchdowns. His 12 touchdowns were tied for 10th nationally and led the AAC. He recorded three 100-yard-receiving games. He tied a career-high with nine receptions for 142 yards and one touchdown in the Russell Bowl win over Miami. He had a career-best nine catches for 104 yards and two touchdowns in a road win over No. 23 Cincinnati. He finished with five catches for 71 yards and a score at UConn. He had two scoring catches and six catches overall for 74 yards against FIU. He had a season-high 134 yards receiving on five receptions and a pair of touchdowns against EKU.


title: DeVante Parker

text: Parker missed the first seven games of his senior season in 2014 with an injury. He played in six games, recording 43 receptions for 855 yards and five touchdowns.


title: DeVante Parker

text: Parker was drafted by the Miami Dolphins in the first round with the 14th overall pick in the 2015 NFL Draft.


title: DeVante Parker

text: As a rookie, Parker appeared in 15 games and started four. In Week 12, against the New York Jets, he had his first professional receiving touchdown on a 33-yard reception from quarterback Ryan Tannehill. In the regular season finale, he posted five receptions for 106 receiving yards and a receiving touchdown against the New England Patriots. He recorded 26 receptions for 494 receiving yards and three receiving touchdowns.


title: DeVante Parker

text: Parker started off his second professional season strong with eight receptions for 106 receiving yards against the New England Patriots in Week 2. Overall, he finished the season with 56 receptions for 744 receiving yards and four receiving touchdowns. He made his playoff debut in the against the Pittsburgh Steelers. He had four receptions for 55 receiving yards in the 30–12 loss.


title: DeVante Parker

text: In the 2017 season, Parker appeared in 13 games and started all of them but one. He totaled 57 receptions for 670 receiving yards and one receiving touchdown.


title: DeVante Parker

text: On April 24, 2018, the Dolphins picked up the fifth-year option on Parker's contract. He had six receptions for a career-high 134 receiving yards in a loss to the Houston Texans in Week 8. In 11 games, Parker totaled 24 receptions for 309 receiving yards and one receiving touchdown.


title: DeVante Parker

text: On March 12, 2019, Parker signed a new two-year contract with the Dolphins through the 2020 season. In Week 4 against the Los Angeles Chargers, Parker caught four passes for 70 yards and one receiving touchdown in the 30–10 loss. In Week 11 against the Buffalo Bills, Parker caught seven passes for 135 yards in the 37–20 loss. In Week 13 against the Philadelphia Eagles, Parker caught seven passes for 159 yards and two touchdowns in the 37–31 win. On December 13, 2019, Parker signed a four-year, $40 million contract extension with the Dolphins. In Week 16 against the Cincinnati Bengals, Parker caught five passes for 111 yards and a touchdown during the 38–35 overtime win. In Week 17 against the New England Patriots, Parker caught eight passes for 137 yards during the 27–24 win. Overall in the 2019 season, Parker had his most productive season to date, catching 72 passes for 1,202 yards and nine touchdowns, which are all career-highs.


title: DeVante Parker

text: In Week 4 against the Seattle Seahawks, Parker recorded ten catches for 110 yards during the 31–23 loss. In Week 8 against the Los Angeles Rams, Parker caught the first career touchdown pass thrown by rookie quarterback Tua Tagovailoa during the 28–17 win. In Week 12 against the New York Jets, he had eight receptions for 119 receiving yards in the 20–3 victory. In Week 13 against the Cincinnati Bengals, Parker was ejected from the game after fighting Bengals players. He appeared in 14 games in the 2020 season, He recorded 63 receptions for 793 receiving yards and four receiving touchdowns.


title: DeVante Parker

text: On November 5, 2021, Parker was placed on injured reserve with a hamstring injury. He was activated on December 4. In the 2021 season, Parker appeared in ten games and recorded 40 receptions for 515 receiving yards and two receiving touchdowns.


title: DeVante Parker

text: On April 5, 2022, Parker was traded to the New England Patriots, along with a 2022 fifth-round pick, in exchange for a 2023 third-round pick. In Week 3, against the Baltimore Ravens, Parker had five receptions for 156 receiving yards in the 37–26 loss. In the following game, Parker scored his first touchdown as a Patriot in the 27–24 overtime loss to the Green Bay Packers.


title: Leotard

text: A leotard () is a unisex skin-tight one-piece garment that covers the torso from the crotch to the shoulder. The garment was made famous by the French acrobatic performer Jules Léotard (1838–1870). There are sleeveless, short-sleeved, and long-sleeved leotards. A variation is the unitard, which also covers the legs.


title: Leotard

text: Leotards are worn by acrobats, gymnasts, dancers, figure skaters, athletes, actors, wrestlers, and circus performers both as practice garments and performance costumes. They are often worn with ballet skirts on top and tights or sometimes bike shorts as underwear. As a casual garment, a leotard can be worn with a belt; it can also be worn under overalls or short skirts.


title: Leotard

text: Leotards are entered by stepping into the legs and pulling the sleeves over the shoulders. Scoop-necked leotards have wide neck openings and are held in place by the elasticity of the garment. Others are crew necked or polo necked and close at the back of the neck with a zipper or snaps.


title: Leotard

text: Leotards are used for a variety of purposes, including yoga, exercise, dance (particularly for ballet and/or modern), as pajamas, for additional layered warmth under clothing, and for recreational and casual wear. They may form a part of children's dressing up and play outfits and can also be worn as a top.


title: Leotard

text: Leotards are commonly worn in figure skating, postwar modern dance, acrobatic rock'n'roll, traditional ballet and gymnastics, especially by young children. Practice leotards and those worn in podium training sessions are usually sleeveless. Female competition garments for gymnastics and skating are almost always long-sleeved, while male competition leotards may be sleeved or sleeveless, the latter more common in gymnastics, the former in figure skating. Leotards come in many styles — either with a full seated bottom or as a thong or T-front thong for maximum comfort and avoidance of visible panty lines when worn under leggings or tights.


title: Leotard

text: Many full-back leotards are cut high enough above the legs that they expose underwear. For this reason, underwear is often omitted, or special underwear, cut high on the waist, is worn. Many dance studios forbid underwear. Gymnastics judges can deduct points for visible underwear. For example, in the movie "Stick It", a competitor had her score reduced for a technicality of showing a bra strap.


title: Leotard

text: The first known use of the name "leotard" came only in 1886, many years after Jules Léotard's death. Léotard himself called the garment a "maillot", which is a general French word for different types of tight-fitting shirts or sports shirts. In the early 20th century, leotards were mainly confined to circus and acrobatic shows, worn by the specialists who performed these acts.


title: Leotard

text: The 1920s and 1930s saw leotards influencing the style of swimsuits, with women's one-piece swimsuits today still being similar in appearance to leotards.


title: Leotard

text: Leotards are worn by professional dancers such as the showgirls of Broadway. Stage use of the leotard typically coordinates the garment with stockings or tights.


title: Leotard

text: In the 1950s, traditionally-styled leotards continued to be worn mainly by stage performers and circus actors, but leotards began to be used as simple and functional exercise garments, often in institutional settings like schools and in fitness training. These were almost always black and worn together with thick tights. Between 1950 and 1970, leotards remained as such in appearance until a style change in the 1970s, with more colorful leotards appearing on the scene, most often in ballet and exercise.


title: Leotard

text: During the 1970s and 1980s, leotards were extensively used as clothing for aerobic exercises, eventually displaced in the 1990s by Lycra pants similar to those used in cycling uniforms and in the 2000s they were replaced completely by trousers and leggings (tight clothing which cover the legs made of spandex and denim). It continues to be also worn by women cyclists and athletes in competitions.


title: Leotard

text: By the late 1970s, leotards had become common both as exercise and street wear, popularized by the disco craze, and aerobics fashion craze of the time. These leotards were produced in a variety of nylon and spandex materials, as well as the more traditional cotton previously used for uni-colored leotards and tights. Exercise videos by celebrities such as Jane Fonda also did much to popularize the garment. The dancewear company Danskin flourished during this period, producing a wide variety of leotards for both dance and street wear. Other companies, such as Gilda Marx, produced leotards during this time period then ceased production when they ceased to be in fashion. By the late 1980s, leotards for exercise wear had become little more than bikini bottoms with straps over the shoulders, generally worn with cropped shirts. From the mid-1980s to mid 90s, leotards usually cap sleeved style or sometime in colder weather a long sleeved turtleneck style both popularly worn as tops with jeans especially skinny jeans and high waisted ankle length mom jeans, under shortalls or with casual or dress pants as part of everyday wear. They were also worn with skirts outfits. By the mid-1990s, leotards had been almost completely replaced for exercise wear by the sports bra and shorts.


title: Leotard

text: Leotards are a versatile garment that can either be dressed up or dressed down. The illustration of Beyoncé shows a stage costume that has been heavily embellished with sequins and sparkles.


title: Leotard

text: Among exercise garments, leotards may be seen along with other types of garments, such as T-shirts, crop tops and tights.


title: Leotard

text: For females, the standard gymnastic competition uniform is a leotard. Traditionally, competition leotards have always had long sleeves; however, half-length sleeved and sleeveless garments are now permitted under the "Code of Points" and have been worn by teams at the World Gymnastics Championships and other major events. Practice leotards and those worn in podium training sessions are generally sleeveless.


title: Leotard

text: In the 1970s, leotards were typically made from polyester and related fabrics. Since the 1980s, however, they have been made from lycra or spandex. Since the 1990s, leotards have become more elaborate and have employed a variety of textiles, including velvet, velour, mesh, metallic fabrics, foils and iridescent "hologram" fabric. They can also be decorated with rhinestones, and metallic jewels that are heat-set onto the garments and will not fall or wash off.


title: Leotard

text: Leotards cannot be cut above hip height or be cut past the shoulder blades, back or front. Any leotard that is somewhat see-through is also against the rules. Usage of white tights is not standard. In rare instances, gymnasts and teams have been penalized with score deductions for their attire.


title: Leotard

text: For competitions, male gymnasts wear two layers of clothing. The first, a singlet (or comp shirt, short for competition shirt) is a sleeveless leotard. For floor and vault, gymnasts wear a pair of very short shorts over the singlet. For their other events, they wear a pair of long pants, attached to the bottom of the feet with stirrups.


title: Leotard

text: Unlike women's uniforms, which generally employ metallic or iridescent fabrics, men's uniforms are usually matte-colored and less ornate. Singlets usually employ one or more of the national team colors, but there are no restrictions on design. Shorts and pants are generally a solid color, usually white, blue, red or black.


title: Leotard

text: Olympic gymnastics team leotards have dramatically changed from their first memorable designs. Over time, the emphasis on what leotards are intended to do has changed. Originally, the intent was to cover as much of a woman's body as possible, while today, leotards must breathe, improve aerodynamics and seamlessly re-shape as female athletes bend, twist and contort their way through increasingly difficult routines.


title: Leotard

text: When Jules Léotard created the "maillot", it was intended for men. This style of leotard can be seen in early 20th century photos of the circus 'strong man'. Men's leotards evolved along with the women's style, eventually resembling it, except that the men's version had a slightly lower-cut leg opening and a lower-cut front.


title: Leotard

text: Unlike their female counterparts, however, men's leotards come in two styles—either with a full seated bottom or as a thong. The reason for this is apparent when worn with tights such as in ballet, where lines created by the garment underneath the tights would look unsightly. In such instances, a dance belt is also worn.


title: Leotard

text: Leotards are commonly worn by male dancers (particularly for ballet) and gymnasts. Leotard-like garments (often of the "biketard" or singlet type) are also often worn by men in sports such as rowing, wrestling, cycling and running, to maintain a tight fit and stop the upper part of the clothing from running up.


title: Brazilian cuisine

text: Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian (Lebanese, Chinese and, most recently, Japanese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.


title: Brazilian cuisine

text: Ingredients first used by native peoples in Brazil include cashews, cassava, "guaraná", "açaí", "cumaru," and "tucupi". From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Netherlands, Poland, and Ukraine), were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. When potatoes were not available, they discovered how to use the native sweet manioc as a replacement. Enslaved Africans also had a role in developing Brazilian cuisine, especially in the coastal states. The foreign influence extended to later migratory waves; Japanese immigrants brought most of the food items that Brazilians associate with Asian cuisine today, and introduced large-scale aviaries well into the 20th century.


title: Brazilian cuisine

text: The most visible regional cuisines belong to the states of Minas Gerais and Bahia. Minas Gerais cuisine have European influence in delicacies and dairy products such as tropeiro beans, pão de queijo and the Minas cheese fresh, and Bahian cuisine due to the presence of African delicacies such as acarajé, abará and vatapá.


title: Brazilian cuisine

text: Root vegetables such as manioc (locally known as "mandioca", "aipim" or "macaxeira", among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are among the local ingredients used in cooking.


title: Brazilian cuisine

text: Some typical dishes are feijoada, considered the country's national dish, and regional foods such as , feijão tropeiro, vatapá, moqueca capixaba, polenta (from Italian cuisine) and acarajé (from African cuisine). There is also "caruru", which consists of okra, onion, dried shrimp, and toasted nuts (peanuts or cashews), cooked with palm oil until a spread-like consistency is reached; "moqueca baiana", consisting of slow-cooked fish in palm oil and coconut milk, tomatoes, bell peppers, onions, garlic and topped with cilantro.