CAFFÈ LAVAZZA BREAKFAST MENU Served 7 Am to 11 Am GRAB

Total Page:16

File Type:pdf, Size:1020Kb

CAFFÈ LAVAZZA BREAKFAST MENU Served 7 Am to 11 Am GRAB CAFFÈ LAVAZZA BREAKFAST MENU served 7 a.m. to 11 a.m. Savory Croissants & Breakfast Sandwiches Sweet Croissants Sweet Pastries cornetto al $4.80 Cornetto al Burro $3.40 Bombolone alla $4.80 prosciutto Butter Croissant Crema Croissant with Prosciutto Crudo Fried Italian Doughnut with Cornetto all’Olio $3.40 Pastry Cream Pomodoro e $4.80 d’Oliva Mozzarella Olive Oil Croissant Bombolone al $4.80 Tomato, Housemade Mozzarella, Gianduja and Fresh Basil on a Brioche Bun Cornetto alla Crema $4.90 Fried Italian Doughnut with Pastry Cream-Filled Croissant Chocolate Hazelnut Cream Uovo $4.80 Hard Boiled Egg and Roasted Cornetto Frangipane $4.90 Danese all’Arancia $4.90 Pork Loin on a Sesame Bun Twice-Baked Croissant with Almond Orange Marmalade Danish Frangipane Filling Cornetto al $3.90 Strüdel di Mele $4.90 Girella $3.40 Apple Cinnamon-Filled Puff Pastry Cacio e Pepe Croissant with Walnut, Pecan, Croissant with Pecorino and and Caramel Black Pepper Treccia al Gianduja $3.90 Chocolate and Hazelnut Braid Integrale al Miele $4.90 $4.90 Cornetto al Tartufo Honey Whole Wheat Croissant Croissant with Savory Truffles Treccia all’Uvetta $3.90 Golden Raisin and Apricot Braid Saccottino al $3.90 Valdostano $4.80 Prosciutto Cotto and Fontina Cioccolato on a Semi-Sweet Bun Chocolate and Hazelnut Croissant DOLCI MENU served 11 a.m. to 10 p.m. GRAB-&-GO yogurt parfaits $7.90 Maple Hill Yogurt, Assorted Loaf Cakes Cakes & Cookies Fruits, Nuts, Early Bird Granola overnight oats $7.90 $4.80 $4.80 Torta di Mele Biscotti alla Oats, Whole Milk, Assorted Apple Pound Cake Fragola Fruits, and Nuts Cookie with Agrimontana Torta d’Olio d’Oliva $4.80 Strawberry Jam chia pudding $7.90 Olive Oil Cake Assorted Flavors Biscotti al Gianduja $4.80 Torta al Grano $6.40 Cookie with Venchi Chocolate tramezzini Saraceno Hazelnut Spread Seasonal Selection of Housemade Chocolate Buckwheat Cake Sandwiches Meliga $4.90 Torta all’Espresso $4.90 Corn Cookie with Apricot Jam insalate Espresso Cake Seasonal Selection of Salads with Nocciola $4.80 Local and Italian Ingredients Torta di Marilyn $4.80 Flourless Hazelnut and Orange and Poppy Seed Cake Chocolate Cake Amor Polenta $4.80 Toro $6.40 Almond and Corn Cake Hazelnut Frangipane and Cremino in a Frolla Crust Tenerina $4.80 Flourless Chocolate Cake Eataly NYC Flatiron, 200 Fifth Avenue.
Recommended publications
  • The Amsterdam City Doughnut
    THE AMSTERDAM CITY DOUGHNUT A TOOL FOR TRANSFORMATIVE ACTION TABLE OF CONTENTS Amsterdam becoming a thriving city 3 The Doughnut: a 21st century compass 4 Creating a Thriving City Portrait 5 Amsterdam’s City Portrait 6 Lens 1: Local Social 6 What would it mean for the people of Amsterdam to thrive? Lens 2: Local Ecological 8 What would it mean for Amsterdam to thrive within its natural habitat? Lens 3: Global Ecological 10 What would it mean for Amsterdam to respect the health of the whole planet? Lens 4: Global Social 12 What would it mean for Amsterdam to respect the wellbeing of people worldwide? The City Portrait as a tool for transformative action 14 1. From public portrait to city selfie 16 2. New perspectives on policy analysis 17 Principles for putting the Doughnut into practice 18 References 20 8 WAYS TO TURN THE CITY PORTRAIT How can Amsterdam be a home to thriving people, INTO TRANSFORMATIVE ACTION AMSTERDAM BECOMING in a thriving place, while respecting the wellbeing A THRIVING CITY of all people, and the health of the whole planet? MIRROR Reflect on the current Cities have a unique role and opportunity to shape humanity’s The Amsterdam City Doughnut is intended as a stimulus for state of the city through chances of thriving in balance with the living planet this cross-departmental collaboration within the City, and for the portrait’s holistic century. As home to 55% of the world’s population, cities connecting a wide network of city actors in an iterative process perspective account for over 60% of global energy use, and more than of change, as set out in the eight ‘M’s on the right.
    [Show full text]
  • Dolce Milano È Una Giovane Azienda Milanese. Nata Nel 2012 Dalla Visione
    Dolce Milano è una giovane azienda milanese. Nata nel 2012 dalla visione imprenditoriale e dall’amore per il buon gusto di Mario Laddaga e Carmine Santillo e dalla partnership con Dolciaria Acquaviva S.p.A. , una delle migliori espressioni di qualità alimentare italiana a carattere nazionale. I fondatori possono vantare una consolidata esperienza, maturata in oltre quindici anni di lavoro in aziende leader del settore Ho.re.ca. Made in Italy L’offerta Perchè Milano? Dolce Milano si propone di diffondere la cultura Scegliendo Dolce Milano per la tua attività, puoi con- Dolce Milano rappresenta il cuore grande che si cela Made in Italy di un prodotto alimentare ge- tare su un catalogo di prodotti semi-lavorati da forno dietro l’apparente scorza dura del capoluogo lom- nuino e di qualità, dall’origine controllata e dalla e di pasticceria contenente più di 400 articoli, bardo. Milano città aperta, che ha tempo di accoglie- filiera di produzione certificata. Un’offerta ampia ed ed ottime soluzioni per il bar e per la ristorazione re ognuno di noi, milanese di nascita o d’adozione. originale, in grado di coprire con varietà tutte le fasi veloce. Dolce Milano può contare su una rete di Milano, città dalle sorprendenti e spesso sconosciu- della nostra alimentazione. consulenti alla vendita affidabili e prepa- te peculiarità gastronomiche e di alta pasticceria. rati e dispone di un apparato logistico proprietario Milano terreno fertile per tradizioni ed eccellenze che garantisce consegne capillari ed assisten- provenienti da tutto il suolo italico.
    [Show full text]
  • JANUARY MIXED SALE Wednesday, January 16, 2019 - 12:00 Noon Fairplex - Pomona, CA © Mesaros Calif
    JANUARY MIXED SALE Wednesday, January 16, 2019 - 12:00 Noon Fairplex - Pomona, CA © Mesaros Calif. Incentive Program_Cat 18_Page 1 CALIFORNIA’S INCENTIVE PROGRAM IT PAYS TO BREED AND OWN A CALIFORNIA-BRED In 2017, the breeders and owners of California-bred Thoroughbreds and the owners of California-based stallions received over $12M in premiums through the California Incentive Program. In addition, special racing opportunities afforded California-breds in 2017, provided more than $20M in purses for races restricted to California-breds. As a result of legislation recently amended in 2009, total monies available for incentive awards are distributed as follows: 10% to the California-bred race fund; 15% to the Maiden Bonus program: 20% bonus on the winner’s share to the owner of a California-bred Thoroughbred horse conceived by a registered eligible Thoroughbred stallion that finishes first in an open qualifying race, and a 10% bonus on the winner’s share to the owner of a California-bred Thoroughbred horse that finishes first in an open qualifying race that was not conceived by a registered eligible Thoroughbred stallion. The tracks are adding an additional 10% for Cal-bred winners of allowance races making the bonus 30%. A qualifying race is all non-claiming races excluding stakes with a purse of at least $15,000, as are open non maiden claiming races with a claiming price of $40,000 or greater in Southern California and $20,000 or greater in Northern California. After these deductions, 75% of the remainder to be paid as breeder awards, and 25% of the fund to be paid as stallion awards.
    [Show full text]
  • Suggested Activities for Sociedad Honoraria Hispánica Chapters
    Suggested Activities for Sociedad Honoraria Hispánica Chapters 1. Collect toys for children at Christmas 2. Collect food and clothes for needy families 3. Host a candlelight induction ceremony 4. Host a Spanish Cafe and sell tickets 5. Host a verbena 6. Prepare a scrapbook 7. Invite speakers to your meetings and/ or induction ceremonies: o Professors from local colleges/universities o Specialists/Consultant from the State Department of Education o Board members o State President of AATSP o State Director o National President o Local celebrities and personalities o Mayor, Governor. etc. o An advisor from another chapter o Ambassador or Consul General of an Embassy 8. Work in conjunction with an elementary, middle or high school. 9. Sponsor after-school/summer activities such as: o Study hall o Tutoring o Paper-grading project o Mini-course or workshop for children, teaching Spanish and/or culture 10. Sponsor a restaurant for teachers serving food from Spanish-speaking countries. 11. Sponsor an autumn or spring carnival/festival. 12. Sponsor a doughnut/churro/buñuelo sale 13. Adopt a Spanish-speaking child or grandparent. 14. Have a Talk-a-thon in Spanish. 15. Work with Special Olympics. 16. Present programs to elementary. students and/or special education students 17. Organize a retreat for the members of your chapter. 18. Have monthly tertulias or meriendas 19. Have a planning session 20. Watch a movie 21. Work on a project 22. Invite members from a nearby chapter 23. Play games 24. Cook 25. Host a casino for first-year students 26. Have a dance session 27.
    [Show full text]
  • Product Catalogue
    PRODUCT CATALOGUE With our new gastronomy Made in Italy 060006545 ASPARAGI SURG. 060007129 CARCIOFI A VERDI MEDI KG.1 SURG. SPICCHI SURG. KG.4X2,5 020 - FROZEN VEGETABLE £6,60 KG £5,15 KG Vat 0 % Vat 0 % Case 10 KG Case 10 KG Unit 1 KG Unit 2,5 KG 050204260 FRIARIELLI 060008515 FUNGHI 060005306 FUNGHI PORCINI FOGLIA A FOGLIA 5X1 SURG. GRANMISTO 10% PORCINI CUBETTI KG.1 CONG. SURG. £2,86 KG £4,23 KG £10,06 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 6 KG Case 6 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006562 FUNGHI PORCINI 050201050 FUNGHI PORCINI 060006564 MELANZANE INTERI KG.1 SURG. LAMINA KG.1 CONG. GRIGLIATE SURG.KG.5X1 £13,06 KG £17,50 KG £4,27 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 4 KG Case 5 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006955 PAREN 060003666 PAREN PEPERONI 060003568 PAREN PISELLI MINESTRONE 10 GRIGLIATI SURG.5X1 FINI EXTRA SURG.4X2,5 VERD.SURG.4X2,5 £2,20 KG £5,35 KG £3,17 KG Vat 0 % Vat 0 % Vat 0 % Case 10 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060000395 PAREN VERDURE 060008224 PAREN ZUCCHINE 060007457 PAREN ZUCCHINE PASTELLATE KG.2,5 CONG. GRIGLIATE SURG.5X1 PASTELLATE SURG. 4X2,5 £6,85 KG £4,79 KG £4,91 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060009022 PATATE 050205344 PATATE STAY 060003689 SPINACI foglia a CROCCHETTE CILIN.
    [Show full text]
  • Guía De Atención Enfermera a Personas Con Diabetes
    GUÍA DE ATENCIÓN ENFERMERA A PERSONAS CON DIABETES GUÍA DE ATENCIÓN ENFERMERA A PERSONAS CON DIABETES Segunda Edición Revisada Servicio Andaluz de Salud Dirección General de Asistencia Sanitaria Dirección Regional de Desarrollo e Innovación en Cuidados 1ª Edición . REVISORES 2ª EDICIÓN Tirada: 4.000 ejemplares. Eloisa Gómez Falla ISBN: 84-688-4285-0 Mª José Ariza Conejero Depósito legal: AL-358-2003 Susana Rodríguez Gómez Sergio R. López Alonso 2ª Edición revisada: Bienvenida Gala Fernández Tirada: 4.800 ejemplares ISBN: 84-689-9734-X Depósito legal: SE-3461/06 Edita: Servicio Andaluz de Salud y Asociación Andaluza de Enfermería Comunitaria (ASANEC). Domicilio SAS: Avenida de la Constitución, 18, 41071-Sevilla http://www.juntadeandalucia.es/servicioandaluzdesalud/ Domicilio ASANEC: Horno de Marina 2- 3º- 2 18001 GRANADA. http://www.asanec.org Diseño y maquetación: Orbis Dictus Fotografías de portada e interior: José María Rodríguez Rodríguez Impresión: Tecnographic, S.L. Printed in Spain. guía de atención enfermera a personas con diabetes EQUIPO DE AUTORES Coordinadora del Equipo de Autores Nieves Lafuente Robles Enfermera Unidad Diabetes Distrito Poniente Almería Equipo de Autores Rafaela Cruz Arándiga Enfermera ZBS Baeza. Distrito Nordeste de Jaén Juan Pedro Batres Sicilia Enfermero ZBS Úbeda. Distrito Nordeste de Jaén Alejandro Granados Alba Enfermero ZBS Puebla de Vicar. Distrito Poniente. Almería Mª Luisa Castilla Romero Enfermera ZBS Puerto de Sta. María. Distrito Bahía de Cádiz 7 ÍNDICE Presentación 13 Introducción 15 Capitulo 1:
    [Show full text]
  • Menu Mo Gelato A3 Verticale Luglio 21.Indd
    Pastries Cannoli regular shell 5.00 Cannoli small shell 3.50 È NON SOLO..... Cannoli chocolate shell 4.00 Cannoli toppings chocolate chips, pistachio or hazelnut 0.50 Cannoli 4 pack regular shells 19.00 Gelato Cannoli 4 pack small shells 13.00 Classic Sizes Cannoli 4 pack chocolate shells 15.00 Cup small 1 fl avor 4.75 Homemade Tiramisù 6.00 Cup medium up to 2 fl avors 6.75 Bombolone alla Nutella 4.50 Cup large up to 2 fl avors 7.75 Bombolone con Ricotta 4.50 Sugar cone 1 fl avor 4.50 Homemade Cheesecake 6.00 Truffl e Brownie 3.80 Waffl e cone 1 fl avor 6.75 Raspberry Linzer Bar 4.50 Waffl e cone up to 2 fl avors 7.75 Caramel Pecan Bar 4.50 Hand packed gelato to go 8.00 Chocolate Souffl é 6.00 Salted Caramel Chocolate Souffl é 6.00 Toppings Add scoop of gelato 1.00 Whipped Cream Chocolate Chips Waffl e 2.80 Chocolate Sauce Pistachio Bacio di Dama 5 cookies for 3.00 Caramel Sauce Hazelnut Chocolate Bacio di Dama 5 cookies for 3.00 Cherry Sauce M & Ms S-Cookies 5 cookies for 3.00 Rainbow Sprinkles Mini Peanut Butter Cups Strawberry Cookies 5 cookies for 4.00 Chocolate Sprinkles Cantucci (Italian biscotti) 5 cookies for 2.00 Flavors Limone Vaniglia Fresh Lemon Vanilla Hot Drinks Espresso 2.50 Fragola Bacio Fresh Strawberry Chocolate Hazelnut Double Espresso 3.50 Macchiato 3.50 Frutta della Passione Monella Fresh Passion Fruit Dark Cherry with Cappuccino 3.50 Almond and Hazelnut Frutti di Bosco Drip Coffee 2.50 Mixed Berry Mandorla Latte 3.50 Toasted Almond Mango Latte Macchiato 3.50 Fresh Mango Nocciola Hot Chocolate 4.50 Hazelnut Nerone Mocha 4.75
    [Show full text]
  • Breakfast Lunch Panini
    At Chanticleer Café & Bakery we are passionate about quality food and service. We use fresh ingredients and strive to prepare homemade food with distinctive style, and refreshing taste. BREAKFAST Add bacon or sausage to any sandwich for an additional $1.00 Egg, and Cheese on a Croissant ............................................................................................................. $4.95 Fresh baked croissant with a fresh cracked egg and Ashe County cheddar cheese Egg and Cheese on a Biscuit ................................................................................................................... $3.95 Fresh baked biscuit with egg and Ashe County cheddar cheese Egg Whites on an English Muffin ......................................................................................................... $4.25 Toasted english muffin with egg whites and swiss cheese Fresh Fruit Cup ........................................................................................................................................... $2.95 Fresh cut melon, pineapple, grapes and berries Greek Yogurt Cup ....................................................................................................................................... $3.50 Greek yogurt with fresh strawberries, blueberries and honey-granola topping Steel Cut Oatmeal ....................................................................................................................................... $4.25 Steel cut oats with toasted pecans, dried cranberries and cinnamon-brown
    [Show full text]
  • DOUGHNUT BALL RECIPE for Use with the Gourmet Gadgetry Cake Pop Maker! DOUGHNUT BALL INGREDIENTS: 230G Self-Raising Flour 100G
    DOUGHNUT BALL RECIPE for use with the Gourmet Gadgetry Cake Pop Maker! DOUGHNUT BALL INGREDIENTS: 230g self-raising flour 100g caster sugar 125g softened butter 195ml milk 1 egg 1/2 teaspoon of salt 1 teaspoon of baking powder 1 teaspoon of vanilla essence COATING INGREDIENTS: Sugar Cinnamon DOUGHNUT BALL INSTRUCTIONS: 1. Add the softened butter and sugar to a large mixing bowl and beat until light and fluffy. 2. Next beat in the egg and vanilla essence to the mixing bowl. 3. Add the salt and baking powder to the bowl and mix in. 4. Gradually sift and mix in the flour. 5. Add the milk and mix all of the ingredients until they come together to form a smooth batter. 6. Make sure that your Cake Pop Maker is pre-heated and that each cavity has been coated with an oil spray. 7. Add a dessert spoon sized amount to each cake pop cavity on the bottom baking plate. 8. Carefully close the lid and allow the doughnut pops to bake for 4-5 minutes. 9. You can test that the doughnut pops are ready by inserting a toothpick into the middle of one; if it comes out clean they are ready. 10. Switch off the machine and leave to cool for a few minutes before removing with a wooden or plastic utensil. 11. Whilst the doughnut pops are warm roll them in a mix of sugar and cinnamon. This will lightly coat the pops and add a sweet, delicious flavour! Serve immediately! .
    [Show full text]
  • Cartello Unico Degli Ingredienti Per Alimenti Venduti Sfusi (Ai Sensi Dell’Art
    Cartello unico degli ingredienti per alimenti venduti sfusi (Ai sensi dell’art. 44 Reg. CE 1169/2011 ed dell’art. 19 D.Lgs. 231/2017) Cartello unico degli ingredienti per alimenti venduti sfusi (Ai sensi dell’art. 44 Reg. CE 1169/2011 ed dell’art. 19 D.Lgs. 231/2017) BEVANDE FREDDE Le parole EVIDENZIATE tra gli ingredienti fanno riferimento alla lista delle sostanze allergizzanti consultabile in ultima pagina pag. 2 di 35 Cartello unico degli ingredienti per alimenti venduti sfusi (Ai sensi dell’art. 44 Reg. CE 1169/2011 ed dell’art. 19 D.Lgs. 231/2017) Prodotto Composizione Ingredienti Coca Cola acqua gassata acqua, anidride carbonica (E290) coca cola zucchero, acqua, colorante e150d, acidificante acido fosforico, aromi naturali (inclusa caffeina). preparato post-mix per bevande analcoliche da erogare alla spina. Coca Cola acqua gassata acqua, anidride carbonica (E290) Zero coca cola zero acqua, colorante E 150d, edulcoranti ciclammato di sodio, acesulfame K e aspartame, acidificante preparato post-mix per bevande analcoliche da acido fosforico, correttore di acidità citrato trisodico, aromi naturali (inclusa caffeina), conservante erogare alla spina con edulcoranti. sorbato di potassio, agente antischiumogeno E900. Contiene una fonte di fenilalanina. Fanta acqua gassata acqua, anidride carbonica (E290) fanta zucchero, acqua, succo concentrato di arancia, acidificante acido citrico, aromi naturali di agrumi, preparato post-mix per bevande analcoliche da conservanti sorbato di potassio e benzoato di sodio, stabilizzante gomma d’acacia, antiossidante erogare alla spina. acido ascorbico. Sprite acqua gassata acqua, anidride carbonica (E290) sprite acqua, zucchero, acidificante acido citrico, edulcoranti acesulfame K, aspartame e neoesperidina preparato post-mix per bevande analcoliche da DC, conservante benzoato di sodio, correttore di acidità citrato trisodico, aromi naturali di limone e erogare alla spina con zucchero ed edulcoranti.
    [Show full text]
  • 02/01/2019 Massimo Aliseo, Operaio Di 28 Anni, Morto Sul Lavoro Per L'esplosione Di Una Bombola Di Ossigeno Nella Ditta Sapio Life Ad Agrigento Regione Sicilia
    02/01/2019 Massimo Aliseo, operaio di 28 anni, morto sul lavoro per l'esplosione di una bombola di ossigeno nella ditta Sapio Life ad Agrigento Regione Sicilia 02/01/2019 Karl Mairvongrasspeinten, agricoltore di 63 anni, morto sul lavoro per essere caduto dal fienile da un'altezza di 4 metri a Falzes (Bolzano) Regione Trentino Alto Adige 03/01/2019 Vincenzo Pariota, operaio di 41 anni, morto sul lavoro, per un incidente stradale avvenuto con il suo scooter a Quarto (NA) mentre stava andando a lavorare. Regione Campania 03/01/2019 Mariano Santi, agricoltore di 71 anni, morto sul lavoro per essere stato travolto dal trattore, precipitato da un dirupo a Chiampo (VI) Regione Veneto 03/01/2019 Luciano Bulgarelli, agricoltore di 60 anni, morto sul lavoro, schiacciato sotto il trattore che stava guidando a Mantova Regione Lombardia 08/01/2019 Un operaio rumeno di 48 anni, è morto sul lavoro per essere stato travolto da un albero a Fassinoro (RI).Regione Lazio 09/01/2019 Carlo Di Sarno, operaio di 47 anni, morto sul lavoro per un incidente stradale avvenuto intorno alle quattro del mattino mentre l’uomo stava appunto tornando a casa dopo il turno di notte.Improvvisamente, per cause ancora da accertare, l’uomo ha perso il controllo della sua auto, una Renault Twingo, ed è finito contro un albero di ulivo.Lavorava per una ditta subappaltatrice della Modomec, ditta dell’indotto ArcelorMittal (ex Ilva). Regione Puglia. 10/01/2019 Adriano Patrizio Tarzia, un operaio di Piancogno di 56 anni, è morto in un terribile incidente avvenuto nel tardo pomeriggio di giovedì lungo l'autostrada A22 del Brennero, tra i caselli autostradali di Mantova Nord e Nogarole Rocca.L'uomo era a bordo di un furgone, di proprietà di un'azienda di Lecco, che era fermo sulla corsia di emergenza.Regione Lombardia 10/01/2019 Stefano di Rienzo, operatore ecologico di 54 anni, morto sul lavoro per essere caduto dal mezzo della nettezza urbana a Manziana mentre stava raccogliendo la differenziata.
    [Show full text]
  • The UK Doughnut: a Framework for Environmental Sustainability and Social Justice Figure 1: SRC Planetary Boundaries
    OXFAM RESEARCH REPORT – SUMMARY FEBRUARY 2015 THE UK DOUGHNUT A framework for environmental sustainability and social justice MALCOLM SAYERS Cambium Advocacy DR KATHERINE TREBECK Oxfam GB The world faces twin challenges: delivering a decent standard of living for everyone, while living within our environmental limits. These two interwoven concerns are captured in Oxfam’s Doughnut model, which visualizes a space between planetary boundaries and social floor where it is environmentally safe and socially just for humanity to exist. At the national level, the UK Doughnut model suggests areas of life that might constitute a social floor below which no one in the UK should fall, and begins the process of identifying which environmental boundaries might be useful for incorporation into a national UK analysis. The report provides a snapshot of the UK’s status by assessing its current position against this suggested set of domains and indicators. Oxfam Research Reports are written to share research results, to contribute to public debate and to invite feedback on development and humanitarian policy and practice. They do not necessarily reflect Oxfam policy positions. The views expressed are those of the authors and not necessarily those of Oxfam. www.oxfam.org EXECUTIVE SUMMARY The world faces twin challenges: delivering a decent standard of living for everyone, while living within our environmental limits. These two interwoven concerns are captured in Oxfam’s Doughnut model, which visualizes a space between planetary boundaries and social floor where it is environmentally safe and socially just for humanity to exist. We live on a fragile planet, which is under increasing stress to the extent that we are transgressing a number of planetary boundaries.1 This planet is shared by over seven billion people.
    [Show full text]