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The food cooperative has a unique focus on the supply of fresh healthy food. Each fortnight, the co-op volunteers make a morning trip to pick up fresh produce, including fruits, vegetables and dairy goods from the 'Second Bite' warehouse in Melbourne (as above). On their return, all food is weighed, recorded and distributed into family boxes ready for collection in the afternoon. The fortnightly box of fresh food has supplemented family diets and encouraged people to try new foods they have never tasted before.

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The formation of partnerships ranging from 'networking' through to formal collaboration will be a measure of success of any food security intervention. This approach aims to build on the capacity of a wide range of sectors to deliver quality programs and to reduce duplication and fragmentation of effort [98].

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Addressing nutrition and food security concerns within health, welfare and food assistance programs can be an effective way of reaching those greatest at need. Establishing formal referral systems between health and welfare agencies to better address an individual's material, financial and social barriers to food security can ensure the most vulnerable people do not 'fall through the cracks'. This kind of approach, (typically involving a food security assessment, referral, advice and follow-up) are best integrated into existing health and welfare services, providing generalist staff with appropriate up skilling and support from nutrition experts [15]. The following types of services and programs are relevant to a nutrition/food security assessment and referral network:

Click below to check out Quincy’s role in the brewing process!

Final ReportE-Poster Presentation

Hiring a court at a local sports centre will cost around £15.00 for an hour – but if there is a big group of you, this will obviously reduce the cost per person.

Staff: Monday 4 September – Friday 20 October

Eliminating contamination is a primary concern when integrating a new system into your operation. Here’s what you need to know when choosing a compressor:

Pupils: Wednesday 6 September – Friday 20 October

At Quincy, we believe that the secret to our success lies with our current customers. Some of the top food and beverage brands that turn to Quincy products for their safe and secure operation:

Holiday: Monday 23 October – Friday 27 October

1. Module Synopsis & Objectives
Students examine and respond to a question, problem, or challenge related to industries associated with their SHL diplomas over a semester. They collaborate in teams to systematically produce robust outputs such as scientific studies, performance analysis, business analysis, operational analysis, events, plans and programmes. In order to do, students apply their own prior knowledge and skills acquired in previous modules; and project skills at introductory level– project management, information competence, analysis, and written communication.
Through this module, student is able to
1. Define and later address the project aim and hypothesis/guiding question
2. Demonstrate basic project management
3. Demonstrate information competence
4. Demonstrate mastery of the project topic
5. Demonstrate mastery of the project process
6. Communicate ideas effectively
7. Apply a desirable working attitude toward self and team in achieving project aim

Staff & Pupils: Monday 30 October – Friday 15 December

Topic is on “Performance Analysis of local netball matches in Singapore” – This proposed study is to investigate the movement patterns of players during netball games in Singapore.

Holiday: Monday 18 December – Tuesday 2 January

Quincy Compressor has been delivering products to the food and beverage industry since they first opened their doors back in the of 1920’s, evolving over the years to becoming the company of today delivering major benefits for customers all over the world. For the food and beverage industry, Scales selects compressors that our customers say are the most efficient and reliable, saving them money, including: