Food Bytes: November 2024 Edition

FOOD BYTES IS A (ALMOST) MONTHLY BLOG POST OF “NIBBLES” ON ALL THINGS CLIMATE, FOOD, NUTRITION SCIENCE, POLICY, AND CULTURE.

There are these supposed stages of mourning: denial, anger, bargaining, depression, and acceptance. Last week, I quickly skipped to stage 4, and today, I am squarely in stage 5 — acceptance. Acceptance does not mean agreement or approval. It means affirmation that this is the reality (which is looking more and more like some dark dystopian sci-fi novel), and I am willing to work within that reality, keep fighting the good fight, and find a path toward all that is good in the world. Julian Aguon, a climate activist, wrote that Indigenous peoples “have a unique capacity to resist despair through connection to collective memory and who just might be our best hope to build a new world rooted in reciprocity and mutual respect – for the earth and for each other.” Give me more of this and less of the sci-fi, please! Alas, we trudge on, and we keep listening, watching, and reading amazing stuff coming out in the food systems and climate space. Here are some highlights.

What I am listening to:

Beyond filling my earbuds with doom and gloom to match my current mood, I probably won’t listen to many more podcasts in 2024. These were the highlights this year:

Fuel to Fork: Hosted by Table Debates, IPES, and The Future of Food Alliance, this podcast explores how fossil fuels are deeply entrenched in our food systems.

Food Pod for Humanity: A bit of a self-promotional plug. Brought to you by the Columbia Climate School's Food for Humanity Initiative, the Food Pod for Humanity curates a limited series on topics that highlight the inter-dependencies of climate change and food systems. This first series focuses on food waste. My colleague Jochebed will take you on a journey!

BBQ Earth: Brought to you by the Carnegie Endowment for International Peace, this podcast explores the ethical and political challenges surrounding meat production and consumption. It's a fantastic limited series. I hope they do more.

The Only Thing That Lasts: Hosted by Ambrook Research, this series delves into “the mysteries of American farmland.” It is so nuanced about the histories of land tenure and rights in the United States and how historical decisions and actions shape modern-day farming in the U.S. Wonderfully curated, it is very much worth a listen.

What I am watching:

I watched several food/water documentaries over the last few months. Nothing knocked my socks off. First, Food Inc. 2 is more of the same, following the first that came out in 2008 with the usual suspects—Michael Pollan, Eric Schlosser, etc. My gripe is that they don’t engage any scientists—just journalists with dreams of a better food system. Lovely and nice, but not grounded in the data and evidence realities. Did they need to do a part 2? Probably not. The Grab is a good watch on Hulu about the control of water. I know less about this space, but it is a compelling watch. Again, not many scientists were interviewed. Is there a pattern here? Last but not least is Poisoned on Netflix about the history and current concerns of the safety of our food supply. You won’t ever eat romaine lettuce again. It's a pretty timely documentary with RFK Jr poised to lead the Department of Health and Human Services…WHAT??? You can’t make this shit up…again, think sci-fi…

What I am reading:

Speaking of dystopian, let’s get the big and heavy stuff out of the way. Does anyone notice how little we are hearing about the on-going climate meetings—COP29—in Baku? It's a pretty sad state of affairs, I’d say. Meanwhile, the scientists keep cranking out the calls for “the window is closing” and “we are basically screwed” science. I guess policymakers either aren’t listening (check out the chart to the right) or don’t give a rat’s ass. Speaking of rats, my neighborhood in NYC has some of the highest densities of the lil’ critters. I digress. Some new reports and papers have doubled down on the “we’re screwed” sentiment, rightfully so.

  • Our friends Ripple and colleagues have released their annual state of the climate paper. The title says it all: “perilous times on planet earth.” Do you think they are talking about climate or something more dark and insidious? Gulp.

  • Our other friends of the Lancet Countdown on Health and Climate Change released their annual paper. The title is: “facing record-breaking threats from delayed action.” Did I say I stopped drinking? Maybe now is not the time…

  • Climate tracker just released their report arguing that “As the climate crisis worsens, warming outlook stagnates.” Alright, someone give me the cyanide pills and shovel.

Let’s move on to some more uplifting papers on food systems, climate, food security, and nutrition/diets:

Hawkes et al 2024 Nature Food

  • Obesity is way up in America. Ooops, I promised uplifting. Sorry!

  • Corinna Hawkes of FAO published a nuanced paper (that was a culmination of her and co-authors' thinking over several years) that argues we need a dose of reality injected into policymaking and interventions related to food systems. To do this, they designed a tool that brings together the multi-faceted realities people face daily when engaging and making decisions about food choices (the realities are shown to the right). Super useful. Love this paper. The figure to the right shows the tool depicting the 12 realities.

  • This fantastic paper by Nicole Blackstone and colleagues highlights the need to consider the social dimensions of our food system - the workers, the animals, and the communities. We often remove human and non-human animals from our plans to transform food systems. Shwoopsies….

  • A few us got together and wrote a post about how important it is for nutrition and climate communities to come together. Check it out.

  • The great David Nabarro has published all the efforts of his team at N4D to promote dialoguing as part of the Food Systems Summit back in 2021. 1,600 people got together to engage in food systems discussions. The question is, what did all this dialoguing result in? He has some lessons learned in the paper and highlights how important it is to engage people with vested interests and allow them to network and organize.

  • Speaking of policy, a smaller team of the Food Systems Countdown Initiative published a paper on policy coherence for food systems transformations. Check it out. Speaking of political economy, this book by Danielle Resnick and Jo Swinnen of IFPRI is a must-read.

  • This paper, published in Lancet Planetary Health, argues that agroecology is essential to transforming food systems. Bring on the never-ending debate!

  • The fantastic yet depressing State of Food and Agriculture Report was published by FAO and led by Andrea Cattaneo. Following the 2023 report, this year, they further refined the global hidden costs of the food system. The costs exceed 10 trillion bucks! Unhealthy dietary patterns account for 70% of those costs. They also did an interesting analysis using the Food Systems Dashboard food typologies (Thank you for using them!). They found that industrial and diversifying food systems account for the highest global quantified hidden costs (amounting to 5.9 trillion 2020 PPP dollars), with health hidden costs dominating the price tag.

  • There is much to say about this paper by Tian et al. in Nature Food. In it, they use an expenditure database to evaluate 201 consumption groups across 168 countries. They found that the top 10% of consumers breach 31-67% of 6 planetary boundaries, and if they include the top 20%, it increases to 51-91%. There is hope, though. If these 20% of consumers did a good deed and changed their consumption patterns, they could reduce their environmental footprint by 25-53%. Check out the figure below to see the inequities of populations and their impacts on environmental/planetary boundaries.

The footprints of the six environmental indicators and the shares of each global expenditure decile in the total footprints in 2017. Bar and doughnut pie chart refers to the per capita footprints and the percentage share of each global decile in the total footprints, respectively. The expenditure level of each decile group increases as the colour deepens. The red circle represents the level of per capita boundaries. Tian et al. 2024 Nature Food

Food Bytes: September 2024 Edition

FOOD BYTES IS A (ALMOST) MONTHLY BLOG POST OF “NIBBLES” ON ALL THINGS CLIMATE, FOOD, NUTRITION SCIENCE, POLICY, AND CULTURE.

The chaos of the semester has begun along with the long lead-up to climate week here in NYC. Many side events are happening around the UN General Assembly (UNGA) and Climate Week. Do all these events amount to something tangible? It is unclear in my mind’s eye, but I do love seeing food experts and friends converge in Gotham.

So let’s get started. If you are coming to NYC next week, please do join us at Columbia for the Bollinger Convening, where we will highlight the importance of evidence, research, and data (although you wouldn’t believe they matter if you watched the U.S. presidential debate - cats? dogs?) in addressing hunger and malnutrition. We are also hosting a Forward Food & Fashion event. Join us!

So first, the most depressing. Sudan’s famine situation is worsening to a catastrophic level. Absolutely devastating. Let’s hope this is high on the agenda at the UNGA and that leaders act swiftly. While some argue that Gaza is also experiencing a catastrophic famine, others disagree — the debate played out in the American Journal of Nutrition. Michael Fakhri, the Special Rapporteur on the Right to Food, also weighed in.

Some papers I am reading this week:

  • Simone Passarelli and colleagues performed a modeling exercise to estimate micronutrient intake and adequacy worldwide. They found that 5 billion people do not consume enough iodine (so much for iodized salt!), vitamin E, and calcium. At least half of the world does not consume enough folate, iron, and vitamin C. We still have a long way to go to ensure people get access to nutrient-dense food products.

  • Yi Yang and colleagues recently published a paper in Science on how climate change could amplify the environmental impacts of agriculture. They found that not only will it do so, but it will also reduce the efficacy of agrochemicals and their loss into ecosystems and increase soil erosion and pests. This will reduce productivity, leading to land expansion and clearing to grow more food inefficiently, threatening biodiversity and accelerating greenhouse gas emissions and pollution. They nicely demonstrate the interconnected feedback loops.

  • Speaking of climate change and Science magazine, a fascinating article examining climate policies that achieved significant greenhouse gas emission reductions. What an undertaking. Between 1998 and 2022, they examined 1500 climate policies across 41 countries. They found 63 successful policy interventions that reduced emissions between 0.6 billion and 1.8 billion metric tonnes of CO2. It is a shame they did not examine agri-food policies. Pricing, regulation, and subsidies had different impacts across sectors, but bundling of policy interventions greatly mattered. Important lessons for food-climate policy.

  • A new study in Lancet analyzed dietary questionnaires from more than 200,000 adults in the United States to examine their consumption of ultra-processed foods and related it to their chance of developing cardiovascular disease. They found that those who consumed the most ultra-processed foods were 11% more likely to develop cardiovascular disease and 16% more likely to develop coronary heart disease compared to those who consumed the least amount of ultra-processed foods. Which foods were the worst offenders? Sugar-sweetened beverages and processed meat, poultry, and fish (e.g. bacon, hot dogs, breaded fish products). But still, some worry that demonizing foods can be stigmatizing.

  • I am totally biased here, but my colleague Shauna Downs just published a paper in Appetite that examined meat (red, unprocessed, and poultry) and seafood consumption patterns, the factors influencing their consumption, and how these differed based on socioeconomic variables among a US population. One interesting finding is that critical factors influencing red meat reduction were health and price, while environmental sustainability and animal welfare were less important, particularly among certain socio-demographic groups. She also wrote this piece on how communities along the Mekong River in Cambodia are seeing their food access shrink as the climate worsens.

Other nibbles:

  • Did you know methane is getting rising faster than ever? No wonder with the massive demand for meat.

  • The European Food Trails project just released a Food in Cities podcast in collaboration with Slow Food. I'm looking forward to listening.

  • Speaking of podcasts, we at the Columbia Climate School’s Food for Humanity Initiative are starting our own podcast, the Food Pod for Humanity. It will be a limited series on topics highlighting the interdependencies of climate change and food systems. The first series is on food waste.

  • Speaking of Columbia’s Climate School, check out this inspirational story about one of our new students from South Sudan.

  • World Wildlife Fund’s new Great Food Puzzle interactive site is pretty awesome.

  • The Atlantic published a report saying that we are a country of snacking, and less on eating wholesome meals. Gee, I wonder who encouraged that?

And just on a personal note, I have always loved These Days by Jackson Browne. I was so happy to see the NYT highlight the song. As I age, lyrics like this just hit me right in the gut: “Don’t confront me with my failures/I have not forgotten them.” Beautiful, and written when he was just 16.

Food Bytes: February 2024 Edition

FOOD BYTES IS A (ALMOST) MONTHLY BLOG POST OF “NIBBLES” ON ALL THINGS CLIMATE, FOOD, NUTRITION SCIENCE, POLICY, AND CULTURE.

As I write this, snow is floating across New York City, deeply settling me into a wintry, sedate state. Lately I have been dreaming about feeling the sun on my skin, eating juicy peaches, and wearing flip-flops…I do this every year. I yearn for crisp, cold days during the dog days of summer, but then, the blue winters come along, I long for heat, long days, and not having to spend 20 minutes layering clothes just to get out the door. That said, nothing beats homemade, hearty soups that my better half cooks up that last for several meals and doubling down on double-feature movies in the evenings. Speaking of food, let’s get to what the food world has been up to this past month – there is a lot to cover.

Scientific papers

This paper, “Health-Environment Efficiency of Diets Shows Nonlinear Trends over 1990-2011” by Pan He is getting lots of traction. They developed an indicator and applied it, as Kate Schneider (lead author of the Food Systems Countdown paper) wrote, “that builds on long-observed correlates of increasing levels of development, that is, the co-occurrence of ‘bads’ (for example, rising greenhouse gas (GHG) emissions from greater animal-source food consumption, rising risk of diet-related non-communicable disease) and the ‘goods’ (for example, the decline in child and maternal malnutrition, increased incomes and more education). With this health–environment efficiency metric, the authors sought to understand how efficiently food systems use environmental inputs to generate health outcomes.”

They show that as countries economically grow and “develop,” they tend to see improvements in health and nutrition outcomes (reductions in undernutrition). With continued development, they see animal-source food consumption increase, with concomitant environmental degradation. This is not surprising, but it is interesting to see this indicator used to prove further the nutrition transition and how critical it is to consider planetary health with human health through our food systems. The figure to the right shows the change in dietary efficiency along with socio-economic development.

Rachel Gilbert and colleagues (including my buddy, the great Will Masters) published a fantastic paper in World Development that looked at food imports and their retail prices across 144 countries. They found that lots of food is traded worldwide, and almost half face tariffs (at a rate of 6.7%). Which foods had the highest tariffs? Vegetables, fruits, and animal-sourced foods. Where? Low- and middle-income countries, but they only account for a small portion of the cost of the diet per day. Most of the food prices consumers pay are domestic value add-ons once the foods have arrived in the country. I think I got that right…

Although this paper came out in 2023, it is an important one by Matias Heino and colleagues. The paper shows the impacts of combined hot and dry extremes as well as cold and wet extremes on major crop commodity yields (of course…)— maize, rice, soybean, and wheat—between 1980 and 2009. They show that co-occurring extremely hot and dry events have globally consistent negative effects on the yields of all inspected crop types. Extremely cold and wet conditions reduce crop yields globally, too, although to a lesser extent, and the impacts are more uncertain and inconsistent. Check out the figure to the left.

Biodiversity is in free fall, which can impact both nature scapes and people. We know that agriculture and urbanization are two of the main drivers of biodiversity loss. This paper by Awaz Mohamed et al examined how much natural habitat is needed to ensure humans have access to the benefits of biodiversity, such as diverse food production (soil, pollination, etc.), high water quality, homeostatic climate regulation, and improved green spaces. They find that benefits significantly decline when habitat area falls below 20%–25% per km2, and 2/3 of agricultural and urban areas fall below this level globally.

Reports

The Food Systems Economic Commission finally came out. It was a long time coming. The report assessed one specific science-based transformation pathway for food systems, which could benefit both people and the planet. This pathway is called the Food System Transformation (FST). Estimates of those benefits, measured as reductions in the unaccounted costs of food systems, amount to at least 5 trillion USD per year. When the full effects of a global food system transformation on incomes are factored in, estimates of its benefits rise to 10 trillion USD annually. See the figure to the right that shows this power of transformation.

Podcasts

I listened to two really good podcasts this past week. The first is hosted by Ambrook Research (I highly recommend receiving their weekly newsletter). It is called The Only Thing That Lasts, and in the first episode, they delve into the potential loss of U.S. farmland (spurred by the fear that Bill Gates seems to be buying it all up).

The other podcast is Barbecue Earth, a six-part podcast about meat as a commodity, the powerful industry behind meat, and a major reason our planet is overheating. The Carnegie Endowment for International Peace hosts it. The first focused on hogs…It will make you think twice about putting bacon on your egg cheese sandwich.

Media, Social and Otherwise

Eater has made life easier for you by guiding you where you should eat in 2024. Interestingly, neither New York nor London is mentioned. Good for them. But have no fear New Yorkers, this guy has been flaneuring around Gotham attempting to eat a meal representing every country in the world. He is almost there…

This will get some agronomists riled up. Here is a webinar hosted by the Rodale Institute (which has a certain world view of food systems) on the differences between organic versus conventional agriculture systems – and how these “stack up” from agronomics, carbon footprint, and economic perspectives. Guess what the conclusion is? :)

TV and movies

We have been watching season 4 of True Detective with Jody Foster and the awesome Kali Reis. It is filmed in a fictional town, Ennis, Alaska (although filmed in Iceland). It is assumed that we are in the far northern reaches of Alaska, where the community experiences complete darkness. It is inspired by North Slope Borough, a town on the northernmost point of Alaska, approximately 50% of which comprises indigenous populations. In the show, the water is contaminated (likely from mining operations), but of course, I always notice the diets. There are lots of highly processed, packaged foods, which makes some sense because of the remoteness. In real life, in many of these indigenous communities, their traditional diets are healthy but are disappearing. Much work has been done to understand how diets have changed in the northern territories of Canada and Siberia. In Northern Alaska, among the Inupiat, the Yup’ik, and other traditional communities, many elderly are trying to preserve their traditional diets. Still, conserving these dietary patterns is getting harder and harder for various reasons.

Art Meets Food

Curious to know the most iconic food paintings? Check this out. The Normal Rockwell one is just downright creepy, but I always have time and space for Edward Hopper (who lived down the road from one of Columbia University’s campuses in Nyack, New York).

 The Clash has a song, “Lost in the Supermarket.” It’s a great song, and I think many of us can relate when entering these goliath spaces meant to nourish us. As Joe Strummer sang,

I'm all lost in the supermarket
I can no longer shop happily
I came in here for a special offer
A guaranteed personality

Last thoughts

Our good friend Cheryl Palm passed away this past month from a rare and devastating disease, Creutzfeldt-Jakob disease. She was a giant in the world of food systems and made massive contributions to land-use change, degradation and rehabilitation, and ecosystem processes. Here is a lovely tribute from our Earth Institute friends at Columbia University. I love this photo of her in her younger years, full of life. That is how I choose to remember her.

Food Bytes: October 2023 Edition

FOOD BYTES IS A (ALMOST) MONTHLY BLOG POST OF “NIBBLES” ON ALL THINGS CLIMATE, FOOD, NUTRITION SCIENCE, POLICY, AND CULTURE.

 

It is hard to find the time to read, let alone write about what you read. One of the things about reading scientific literature is that you have to weed through many journals’ tables of contents to find the nibbles and nuggets that are worth your time. Sometimes, you get lucky and find some gems; other times, you don’t get further than the abstract. Regardless, if you don’t have LinkedIn or X, spoon-feeding your biased and “like-minded lemur” content, the never-ending search for quality papers is laborious and time-consuming.

Enter documentaries and podcasts. I find myself more and more listening to them to get a synthesis of a topic or a deep dive into an issue or scientific discovery. There is no shortage of food podcasts, but most focus on cooking and gourmandery. But a few goodies discuss the politics of food and the history of food. I try to add them to the Resource section of The Food Archive. I found this particular episode of the podcast, “What You’re Eating,” fantastic on the confusion of egg labels. The host lays out the issues and clarifies where your eggs come from and how to understand the labels on those confusing cartons better.

Two food documentaries worth the watch are Poisoned and How to Live to 100, Wherever You Are in the World. Let’s take Poisoned first, about how “unsafe” the U.S. food supply is, although often touted as being one of the most secure. The documentary starts with the contaminated burgers from Jack in the Box, which killed and sickened a slew of people. After lawsuits and regulations, getting sick from E. coli-contaminated hamburger meat is hard now. It shows that it works once governments can set their mind to something and put in strict and enforced regulations. Enter vegetables. After watching the show, I am not sure I will ever eat romaine lettuce again…much of it is grown right next to concentrated animal feed operations (where beef is raised in the U.S.). The manure runs off into waterways,  and the water from those said waterways irrigates the nearby lettuce crops. And then bingo! You’ve got severe contamination issues. It is worth watching to understand how food is produced in this country, how it is regulated, and how you can be safer with food in your kitchen.

How to Live to 100 is hosted by Dan Buettner, who wrote Secrets of the Blue Zones. He has been studying why, in some places, people live such long lives – sometimes beyond 100 years. He travels to Okinawa, Japan; Ikaria, Greece; Sardinia, Italy; Nicoya, Costa Rica; and Loma Linda, California — where more people live significantly longer than average. He summarizes some of their secrets to longevity into four basic mantras. Keep in mind these populations all get to their winter years in different, contextualized ways, and it is never that straightforward why someone lives a long life and others die too early. Dan argues these four lifestyle changes help:

  • Make movement a habit

  • Have a positive outlook

  • Eat wisely

  • Find and connect with your tribe

There are a lot of valuable lessons in this documentary (sans Dan showing himself riding his bike for 1/3 of the docuseries. Why do documentarians always have to show themselves so much? I digress…). One lesson is that no matter how long you live, you can live your best life and one of high quality. A lot of that centers around food. And wine. Yay!

The NY Times Magazine had two fantastic articles last week. David Wallace-Wells wrote a piece on the financial responsibility for climate change and how difficult it is to figure out the historical tally of damage. The price of historical emissions and removing carbon would cost $250 trillion. The U.S. alone has accrued a climate debt of $2 trillion. By 2100, $100 trillion. This shows how daunting it will be to turn around the damage we have done and will continue to do without serious action on climate change.

Another NY Times Magazine article focuses on young migrant kids from Central America who work night shifts in slaughterhouses – a dangerous, low-paying job – with very little compensation or legal status. They are often too tired when they get to school after working long, laborious hours all night, and often, they get maimed, injured, or exposed to terrible toxins that stay with them for a lifetime. It is a tragic story but so important to read to understand why younger kids and teens are trekking up to the U.S., what they face along the way and when they get here, and the fine line to ensuring their freedom. While it seems we have come a long way from the days of The Jungle, written in 1906 by Upton Sinclair of the Chicago slaughterhouses, this article makes you pause. Your heart will break for Marcos Cux.

And for some self-promotion, my team and colleagues published a few papers in the last six months that may be of interest to Food Archive readers:

  • Challenges and opportunities for increasing the effectiveness of food reformulation and fortification to improve dietary and nutrition outcomes: This article is about how reformulation and fortification face numerous technical and political hurdles for food manufacturers and will not solve the issues of increased consumption of ultra-processed foods. You can’t make junk food healthier at the end of the day…

  • Harnessing the connectivity of climate change, food systems, and diets: Taking action to improve human and planetary health: This paper presents how climate change is connected to food systems and how dietary trends and foods consumed worldwide impact human health, climate change, and environmental degradation. It also highlights how specific food policies and actions related to dietary transitions can contribute to climate adaptation and mitigation responses and, at the same time, improve human and planetary health. While there is significant urgency in acting, it is also critical to move beyond the political inertia and bridge the separatism of food systems and climate change agendas currently existing among governments and private sector actors. The window is closing and closing fast.

  • A global view of aquaculture policy: This article shows that government policies have strongly influenced the geographic distribution of aquaculture growth, as well as the types of species, technology, management practices, and infrastructure adopted in different locations. Six countries/regions are highlighted – The EU, Bangladesh, Zambia, Chile, China, USA, and Norway. These case studies shed light on aquaculture policies aimed at economic development, aquaculture disease management, siting, environmental performance, and trade protection. 

  • Riverine food environments and food security: a case study of the Mekong River, Cambodia: Rivers are critical, but often overlooked, parts of food systems. They have multiple functions supporting the surrounding communities' food security, nutrition, health, and livelihoods. However, given current unsustainable food system practices, damming, and climate change, most of the world’s largest rivers are increasingly susceptible to environmental degradation, with negative implications for the communities that rely on them. Rivers are dynamic and multifaceted food environments (i.e., the place within food systems where people obtain their food) and their role in securing food security, including improved diets and overall health.

Gas Stoves: More Than a Lifestyle Choice

This is a cross-posted blog from the Berman Institute of Bioethics’s Global Food Policy and Ethics (GFEPP) blog. It was written by Leslie Engel, MPH, a Science Writer Consultant for the GFEPP.

You’ve likely heard the recent flare up regarding gas stoves, inspired by statements from Richard Trumka Jr. of the Consumer Product Safety Commission (CPSC).

This image is a gas stove burner that is turned on with a flame.

@copyright: Scientific American

It turns out that gas stoves are a major source of indoor air pollution from nitrogen dioxide, carbon monoxide and fine particulate matter, which they emit even when not in use. While discussing the health hazards this poses—-childhood asthma, respiratory illnesses, increased risk for cardiovascular disease and potentially dementia later in life—Trumka floated the idea of a ban if they could not be made safer. 

The reactions were swift and dramatic. One chef taped himself to his beloved gas stove in protest, while food activist and chef Alice Waters declared that she’s ready to go electric. On social media, home cooks passionately defended their gas stoves. And then there were the inflammatory comments from elected officials. To cool things off, the Biden administration quickly announced that there were no plans to ban them.

Based on this public discourse, one might think that the only people potentially impacted by gas stove regulations are chefs, aspirational home cooks and politicians. It’s been discussed as yet another lifestyle choice—one of our freedoms—that’s in danger of being taken away from us. 

And right on cue, Senators Cruz and Manchin have introduced the Gas Stove Protection and Freedom Act, which would prohibit the CPSC from using federal funds to enact bans on gas stoves.

“The federal government has no business telling American families how to cook their dinner, which is why Senator Cruz and I introduced bipartisan legislation to ensure Americans decide how to cook in their own homes,” said Manchin in a press release. 

There’s a lot of hot air blowing around.  

Yet it seems that we haven’t heard from communities disproportionately impacted by the ill effects of indoor air pollution. For example, asthma disproportionately affects low-income families and communities of color: 16% of African American non-Hispanic children, 13% of children of Puerto Rican descent and 11% of kids from homes with incomes less than 100% of the federal poverty level. For comparison, the rate of asthma among white children is 7%.

In a recent study, researchers reported that nearly 13% of childhood asthma cases in the U.S. could be attributed to gas stove usage, on par with secondhand smoke. Those numbers increase in states with higher reliance on gas stoves, like Illinois, New York and California. Kids from low-income households may be at even higher risk of gas exposure due to poor stove ventilation and other factors related to their living situation.  

Many Americans don’t get to decide how to cook their own meals; they live in rental units, public housing or simply cannot afford to replace whatever cooking apparatus they already have. In New York City and Baltimore, gas outages in affordable housing have left residents without a reliable cooking source for weeks and even months at a time. Residents are provided with an electric hot plate, but one has to wonder how this impacts food choices and nutrition in the long run. 

For some, cooking with a gas stove is a lifestyle choice, but for many, it’s simply another structural inequity contributing to poor health outcomes.

By Leslie Engel, MPH, Science Writer Consultant for the Global Food Ethics and Policy Program

Understanding human water turnover in times of water scarcity

This writing was originally published in Cell Metabolism in their February issue.

Water covers 70% of the planet; however, only 3% is freshwater, which the global population depends on to drink, irrigate crops, and for our sanitation and hygiene. Water is central to almost all human activity and endeavors and, most importantly, the homeostasis of our bodily functions and health. We know that access to both adequate quantity and quality of water drives optimal health. Still, when in shortage or contaminated, it can cause deleterious effects on various health outcomes, some more known than others (1).

While there is substantial research understanding the health effects of insufficient water intake, there are measurement uncertainties in how much water people consume, retain, and excrete as well as a paucity of evidence on the influence of physical, metabolic, and environmental factors on water homeostasis in the human body. A recent study by Yamada et al. published in Science provides further insight into the determinants of water turnover (WT) or the water processed and used by the body (2). The largest study of its kind, they sampled 5,604 people living across 23 countries across diverse regions of the world ranging from 8 days to 96 years old. They examined whether age, body composition, physical activity, socioeconomic status, and geographical attributes of various regions impacted WT. They did this by having subjects consume 100 ml of water, of which 5% was deuterated. This isotope tracking allowed the investigators to measure WT in a highly accurate and precise way.

Predictably, WT was highest in neonates and decreased with age, positively correlated with free mass, total energy expenditure, and physical activity, and negatively correlated with percent body fat. Interestingly, where people live, and their livelihoods matter for WT as well. WT was higher in those living in hotter and more humid places and higher altitude areas. People with traditional livelihoods, such as hunter-gatherers and subsistence farmers, had higher WT than those working outside agriculture. Furthermore, people living in countries characterized as having a low human development index (HDI)—a comprehensive composite index that measures the different dimensions of human development, including standards of living, life expectancy, and education—had higher WT than those living in countries with middle- and high HDI, even after adjusting for physiological and environmental factors.

While some of these results may not be surprising regarding age and biology, they present clear warning signs of vulnerability when considering looming global scenarios, trends, and shocks to water security, with poor populations disproportionately suffering the most severe consequences (3). The world is already grappling with water scarcity—the availability of water depends on an intimate dance between a region's water demand and water supply. As it stands, 4 billion people live with severe water scarcity at least one month a year, with nearly half of those people living in China and India. Half a billion live with severe water scarcity all year round (4). Distressing still, 784 million people worldwide lack access to safe drinking water (5). The figure below shows how these numbers break down by the four major country income groups, and climate change will likely worsen this situation.

Figure 1: Number of people (millions) without access to safe drinking water, 2020

Legend: Each bar represents the surface (drinking water directly from a river, dam, lake, pond, stream, canal, or irrigation canal), limited (drinking water from an improved source for which collection time exceeds 30 minutes for a roundtrip including queuing) and unimproved (drinking water from an unprotected dug well or unprotected spring) sources of drinking water by country income classification. Source: World Health Organization and UNICEF Joint Monitoring Programme, 2021

Climate change will have significant impacts on how much water is available as well as its quality. Already, water systems that provide freshwater to human populations are drying up and polluted from overuse and runoff, much of this coming from agriculture and other anthropogenic forces (6). Water ecosystems around the world will also continue to be strained and stressed. For example, since 1900, approximately 68% of wetlands have been lost, which are essential ecosystems that purify drinking water systems, among many other functions (7). In addition, extreme weather events related to climate change, such as changes to precipitation and severe drought, as well as the melting of glacier ice, is and will continue to impact water resources. There will also be a decline in the quality of water sources due to anthropogenic and natural factors, along with an increased demand for water due to higher temperatures and evaporation rates. As a result, water insecurity under "business as usual" climate scenarios will worsen (8).

Human demand for water worldwide has increased six-fold over the past century and continues to rise at around 1% per year due to the growing population and global economy (9). At the current consumption rate, by 2025, two-thirds of the world's population may face water shortages (10). What will be the consequences for those vulnerable populations living in countries of low HDI given their increased demand for water? Even a slight imbalance in the delicate homeostasis of WT could put these populations at disproportionate risk for various health disparities, along with constraints on access to improved water safety and quality.

We are just beginning to understand the importance of how water is cycled through the body and how to measure it. Yamada and colleagues shed further light on the factors influencing how water is used and excreted in the body. One gap they highlight is the inability to measure the influence of water coming from food on WT. For those who work in food security, it will be necessary to understand how the quality and diversity of diets contribute to and potentially further protect water homeostasis in distinct biological, sociodemographic, and geographical contexts. Understanding this relationship could spur joint policy action among communities concerned with food and water security. With climate disruption continuing to threaten the quantity and quality of food and water sources, scientific and geopolitical collaboration has never been more urgent.  

References

1.     Popkin, B.M., D’Anci, K.E., and Rosenberg, I.H. (2010). Water, hydration, and health. Nutr. Rev. 68, 439–458.

2.     Yamada, Y., Zhang, X., Henderson, M.E.T., Sagayama, H., Pontzer, H., Watanabe, D., Yoshida, T., Kimura, M., Ainslie, P.N., Andersen, L.F., et al. (2022). Variation in human water turnover associated with environmental and lifestyle factors. Science 378, 909–915.

3.     Dell’Angelo, J., Rulli, M.C., and D’Odorico, P. (2018). The global water grabbing syndrome. Ecol. Econ. 143, 276–285.

4.     Mekonnen, M.M., and Hoekstra, A.Y. (2016). Four billion people facing severe water scarcity. Sci. Adv. 2, e1500323.

5.     World Health Organization and UNICEF (2021). World Health Organization and UNICEF Joint Monitoring Programme. https://washdata.org/data/household#!/dashboard/new.

6.     van Vliet, M.T.H., Flörke, M., and Wada, Y. (2017). Quality matters for water scarcity. Nat. Geosci. 10, 800–802.

7.     Davidson, N.C. (2014). How much wetland has the world lost? Long-term and recent trends in global wetland area. Mar. Freshw. Res. 65, 934.

8.     IPCC (2022). Climate Change 2022: Impacts, Adaptation and Vulnerability. Contribution of Working Group II to the Sixth Assessment Report of the Intergovernmental Panel on Climate Change (Cambridge University Press).

9.     Water, U.A.U.N. (2020). United Nations World Water Development Report 2020: water and climate change (United Nations Educational, Scientific and Cultural Organization).

10.   World Wildlife Fund. (2023). Water Scarcity https://www.worldwildlife.org/threats/water-scarcity#:~:text=Billions%20of%20People%20Lack%20Water&text=By%202025%2C%20two%2Dthirds%20of%20the%20world's%20population%20may%20be,and%20economic%20decline%20may%20occur.


Food Bytes: January 2023 edition

Food Bytes is a monthly blog post of “nibbles” on all things climate, food, nutrition science, policy, and culture.

A little warm-up

Are you doing dry, damp, or wet January? Me, semi-dry…I have a good excuse, though. My lovely partner and I had to celebrate with a bottle of prosecco because I have accepted a full professorship at Columbia University’s new climate school, where I will lead their Food for Humanity initiative. I am sad to leave Johns Hopkins, but alas, change is good. I start in June, so get ready Gotham…

I also quit Twitter after 12 years. Felt good. I should have done it years ago…No toxicity! More time! Less self-promotion!

Let’s get the political stuff out of the way…

Is globalization over? The elite will again meet at the World Economic Forum in Davos, Switzerland, for some strained global discourse. When I say elite, gathering of the world’s 0.001 percent. Every year one asks if Davos has relevance or are these elitists more and more out of touch with what is truly happening in countries and communities. This NYT article on how Davos will confront the new world order says it all:

“The World Economic Forum in Davos, Switzerland, finds itself navigating troubled waters. Long the affluent symbol of a globalizing world where the assumption was that more trade would bring more freedom, it now confronts international fracture, ascendant nationalism and growing protectionism under the shadow of war in Europe and sharp tensions between the United States and China.”

I am sure climate change and food security will be on the agenda, but again much of it will be talking, among the elite few, with little action. As it stands, with the global food security crisis, rich countries have fallen short in providing much-needed assistance with increasing risk of hunger and, for some countries, such as Somalia, starvation. Sci Dev wrote an important piece on global starvation looming and rising food prices (see graph below. It deserves attention.

As the world tenses, doing nothing is not good enough, and flying to Davos in your private jet pontificating about poverty is getting tiresome.

If Davos doesn’t get you depressed enough, take a gander at the World Economic Forum’s global risk report. One word: polycrises.

Let’s confront the scary stuff…

California’s “atmospheric rivers”—these doom terms, I tell ya — yield all kinds of chaos for the Californians. The damage due to these intense storms and flooding is estimated to cost the state 30 billion. It is ironic, though, that droughts are a major issue and all roads point to these torrential storms as not helping, but perhaps they will contribute to the necessary snowpack in the long term. What hasn’t been discussed much in relation to storms is the potential damage to crops. California is a massive horticulture producer in this country, growing nearly half of the fruits, nuts, and vegetables in the United States. California’s agriculture also matters to the world because its products are exported to approximately 200 countries. Why is this such as issue? This is why:

“The rains are critical in breaking the worst drought in the US southwest in 1,200 years. The dryness has hurt crops across California’s Central Valley, one of the world’s largest agriculture economies, put large cities under stress, threatened water supplies for many smaller communities, and contributed to some of the largest and deadliest wildfires in state history. Dwindling flow in the Colorado River bordering California has also put hydroelectric supplies in danger.”

There is some hope, though. According to Civil Eats, farms that practice regenerative agriculture seem to weather the storms through innovation.

Let’s give a shout-out to great science…

The AI DALL-E’s rendering of when I asked for “her?” to draw an abstract painting of the Mediterranean diet.

  • Some colleagues at GAIN and Cornell just published this fantastic review on how animal-source foods—meat, fish, eggs, and dairy—can play an important role globally in ensuring healthy and sustainable diets.

  • Another paper by Amanda Woods and colleagues makes the case for resilience in food systems management and governance.

  • Remember that pesky EAT-Lancet Commission report that came out with a planetary diet (very similar to a Mediterranean diet, in my opinion…so what’s the big deal)? Yah, I am guilty of having been a commissioner. Since its publication in 2019, it has been cited about 6,000 times (no joke), and much science has followed. Take this article showing that 86 nations representing 51% of the global population can secure a nationally sourced EAT-Lancet diet from a land-availability perspective. That leaves 3.7 billion living in countries without enough land to source a planetary health diet. I guess trade is important after all!

  • Loved this Nature piece on the importance of indigenous knowledge for food security. This line. YES. “I am under no illusion about what it will take to achieve true collaboration at scale — both at the individual and systemic level. Yet in my interactions with Indigenous people and local communities, people’s generosity and willingness to work collaboratively has impressed me again and again.”

  • A modeling study published in the Global Food Security Journal from a multi-country collaboration examined the impact of the Ukraine-Russia war on food security. Their model show that food trade would decrease by 60%, wheat prices will increase 50%, and severe food insecurity would increase 30% in 2023. Dire.

  • A study in the Lancet Planetary Health examined 83 Food-based dietary guidelines (FBDGs) for their inclusion of environmental sustainability. Of the 83 they examined, only 37 mention ES and of those, none really emphasize why it is important, and how diets can be made to be more sustainable. My question is, who cares about FBDG? Does anyone follow them?? Yes, I get it, they inform public procurement, but they don’t really help individuals with dietary guidance. If you want a snarky take on the United States guideline, listen to this Maintenance Phase podcast (hands down the best podcast on poking holes in nutrition and dietary science).

Still baking, after all these years…

I am still baking, and it has become a relaxing ritual. This weekend? A castelvetrano olive, rosemary, whole wheat sourdough. My prettiest loaf yet! I followed this recipe more or less.

Global food system transitions in the last 50 years: what have we learned so far?

We recently published a paper on food system transitions in Nature Food.

Food systems across the world have undergone tremendous changes in the last 50 years, shifting from more rural-based to industrialized and consolidated systems, resulting in both positive and negative impacts across various outcomes, including diets, nutrition and health, environmental sustainability, and livelihoods. In this paper, a food systems typology was used to examine how food systems transitioned historically. Food systems have enabled enough food to be grown to keep pace with the rapidly increasing population while reducing devastating famines that caused hundreds of millions of deaths, but with that great acceleration has come trade-offs and new challenges, particularly with climate change, ecosystem resilience, and deepening issues of inequity, which hamper progress to ensure all people are well-nourished.

This typology has five categories: (1) Rural and traditional, (2) Informal and expanding, (3) Emerging and diversifying, (4) Modernizing and formalizing, and (5) Industrial and consolidated. Categorization is based on the agricultural value-added per worker, dietary change as reflected by the share of dietary energy from staples grains and cereals, urbanization, and supermarket density, which are all closely related to economic growth.  The food system typology covers 155 countries and 97% of the world’s population, with 30-32 countries in each category, as illustrated in the figure below.

Source: Marshall, Q., Fanzo, J., Barrett, C.B., Jones, A.D., Herforth, A. and McLaren, R., 2021. Building a global food systems typology: a new tool for reducing complexity in food systems analysis. Frontiers in Sustainable Food Systems, p.432.

Our analysis reveals that although the affordability of a recommended diet has improved over time, current food systems of all types are falling short of delivering optimal nutrition and health outcomes, environmental sustainability, and inclusion and equity for all.  Six ‘outlier’ country case studies show broad trends, trade-offs, and deviations: Tajikistan, Egypt, Albania, Ecuador, Bolivia, and the United States of America.

Key Findings

Source: Ambikapathi et al. 2022 Nature Food

1.  Recommended diets have become more affordable as food systems have transitioned from rural to industrialized, although access depends on poverty levels which vary within food system types. The figure on the right shows how dramatic the difference is in who can afford a healthy diet.

2.  Increasing diet affordability is a function of multiple forces related to overall structural and rural transformation and food system transition. The process of transition determines who within countries can access an affordable diet.

3.  While food affordability is high, food system objectives to minimize environmental and climate change consequences and to improve nutrition and health outcomes are not being adequately met. Check out the figure to the right that shows the proportion of GHG emissions from each of the eight food system supply chain stages (land-use change, production, processing, packaging, transport, retail, consumption, end of life) across the five food system typologies. In general terms, land-use change and production practices constitute the primary sources of GHG emissions of all categories. However, as food systems transition from rural to industrialized, the share of these two main sources of emissions changes.

4. The reality of current food system transitions across the typology is far from a sustainable food system transformation. Such a transformation towards sustainable food systems will require addressing these challenges directly and setting a global agenda with equity, nutrition, and the environment at its core. In many cases, this agenda will challenge historical trends and processes that have led us to where we are today.  

5. The future will not look like the past and indeed cannot look like the past if we are to achieve sustainable food system transformation. Latecomers to the process of structural transformation face a very different world and a much more challenging economic context. The very process of food system transitions incurred by countries further along with structural transformation and the negative environmental and nutritional outcomes they engendered has changed the parameters of success for future transitions. This, coupled with variation in performance across countries within the five categories of the typology, suggests that we will see unique and heterogeneous patterns of food systems transition.

Implications

1.     Effective policies include reliable and well-targeted safety nets, school feeding programs, equitable distribution of land with appropriate environmental management and tenure policies and creating employment that provides increasing incomes relative to food prices to achieve affordable, nutritious diets.

2.     Food system transformation towards sustainable food systems will require setting a global agenda with equity, nutrition, and the environment at its core.

3. There are clear future research needs. More in-depth country-level case studies and high-quality sub-national data are needed to identify a range of effective solutions and the political economy tensions that hinder sustainable food system transformation.

Food Bytes: October 2022 Edition

Food Bytes is a monthly blog post of “nibbles” of information on all things climate, food, and nutrition science, policy, and culture.

It’s been a long while since I posted a Food Bytes edition, and so much has happened in the food space in the past year. First, a UN Food Systems Summit happened, but I remain quite unclear on what was achieved or what will come of the year-long work leading up to the event. Second, a devastating conflict between two breadbasket countries trudges on, putting food security concerns back on the geopolitical agenda. Third, extreme weather events, many related to climate change, unrelentingly warn us that our ability to feed a world of 8 billion (yikes) is precarious and precious. But science is there to nudge us, generating new knowledge on why we and every other species are here, what accelerates us, what destroys us, and where we are heading. Charles Mann wrote in The Wizard and the Prophet (a stellar book about William Vogt and Norman Borlaug’s discordant visions to feed the world):

Another thing this book is not: a blueprint for tomorrow. The Wizard and the Prophet presents no plan, argues for no specific course of action. Part of this aversion reflects the opinion of the author: in our Internet era, there are entirely too many pundits shouting out advice. I believe I stand on firmer ground when I try to describe what I see around me than when I try to tell people what to do.

I resonate with these sentiments. Even though science is plagued by warts, hiccups, and flaws, catalyzing evidence and data to help describe the world matters because it helps us understand nature, people, and the planet. With that background in mind, this month’s Food Bytes is all about highlighting the science community’s observations and uncertainties of a changing world and what it means for food systems and climate change. I purposely do not highlight the work of my team and collaborators, but if you are curious about when we do, you can look here.

Source: McKay et al. SCIENCE 9 Sep 2022 Vol 377, Issue 661 DOI: 10.1126/science.abn7950

Let’s get the dark stuff out of the way. A paper by David Armstrong McKay and colleagues updated data showing that holding at 1.5°C will trigger multiple climate tipping points. What are these tipping points? Things like ice sheet “collapses,” forest “diebacks,” and permafrost “abrupt thaws” (see the figure to the right). These terms are downright scary but very plausible under different modeling scenarios. Okay, onto more uplifting news — KIDDING! Another study has shown that over the last 40 years, the Arctic has warmed four times faster than the rest of the world, also known as Arctic amplification. These are massive global shifts that will further warm the planet, creating all kinds of chaos. What does it mean for us wee creatures living in our humble abodes? Well, the news is not totally uplifting on that front either. We are and will be deeply impacted by climate — and no one is immune. Research by Sylvia Blom and colleagues showed that repeated, extreme heat shocks impact early child nutrition — both chronic and acute malnutrition. They show that in 5 West African countries, a 2 °C rise in temperature will increase the prevalence of stunting by 7%. As the two latest 2022 Inter-Governmental Panel on Climate Change Reports on adaptation and mitigation, also known as the IPCC, argue, we still have time to act, although when you read it, you may want to have a nice glass of scotch in hand. While the window remains open, it is closing, and fast. We need to make massive changes to the way we live, much of that involving our use of resources. A recent Nature Sustainability paper showed that no country meets basic needs—such as nutrition, sanitation, and access to electricity—for its citizens at a globally sustainable level of resource use. To meet needs, we need to use resources somewhere between 2-6 times more to meet everyone’s needs. Gulp. Just take a look at the difference between the United States (a) and Sri Lanka (b) in the figure below. Blue wedges show social performance relative to the social threshold (blue circle), whereas green wedges show resource use relative to the biophysical boundary (green circle). The blue wedges start at the center of the plot (which represents the worst score achieved by any country), whereas the green wedges start at the outer edge of the blue circle (which represents zero resource use). Wedges with a dashed edge extend beyond the chart area. Ideally, a country would have blue wedges that reach the social threshold and green wedges within the biophysical boundary. Look at the inequities comparing the two countries!

Source: O’Neill, D.W., Fanning, A.L., Lamb, W.F. et al. A good life for all within planetary boundaries. Nat Sustain 1, 88–95 (2018). https://doi.org/10.1038/s41893-018-0021-4

The research and science in understanding the impacts of climate change on food systems and vice versa are growing exponentially. It is hard to keep up with the literature and weed out the noise. One area that deserves more attention is the impact of food trade on global greenhouse gas emissions and the environment—particularly land-use change—a significant source of emissions coming from food and agriculture. A study showed that 27% of land-use emissions and 22% of agricultural land are related to international trade (2004-2017)—food products consumed in a different place from where they were produced. The largest land-use emission transfers come from Indonesia and Brazil to China, the U.S., and Europe. A PLoS paper examining the future of trade shows that if we keep managing and governing global trade as is, food systems will be misaligned with dietary health and sustainability outcomes.

Perhaps one solution is through changing agriculture subsidy policies. The UN Food and Agriculture Organization (FAO) published their annual SOFI report and highlighted the need to transform agriculture subsidy programs around the world towards those that generate and produce healthier food products. Marco Springmann at Oxford modeled the impacts of subsidy policies that focused on nutritious foods and found multiple benefits across both environment and health. I am really uncertain about the political appetite to change subsidies. Talk about vested interests… Speaking of priorities, Ben Davies and colleagues argue that making big transformative policy changes across food systems is wonderful, but don’t do it “on the backs of the rural poor.” Although there are 2.7 billion people engaged in small-scale food production and 1.1 billion people concomitantly living in extreme poverty while working in agriculture, they are often ignored in the “transformation” story.

Affordability of a healthy diet grouped by five different food system typologies, showing transition of food systems. Source: Ambikapathi, et al Nat Food 3, 764–779 (2022). https://doi.org/10.1038/s43016-022-00588-7

Positive transformation of food systems is not easy as history suggests. As Ramya Ambikipathi shows in a recent Nature Food paper, food systems have shifted from predominantly rural to industrialized and consolidated systems. Historically, incomes have risen faster than food prices as countries have industrialized, enabling a simultaneous increase in the supply and affordability of many nutritious foods. Evolving rural economies, urbanization, and changes in food value chains have accompanied these transitions, leading to changes in land distribution, a smaller share of agri-food system workers in the economy, and changes in diets. While the affordability of a recommended healthy diet has improved over time, food systems overall are falling short of delivering optimal nutrition and health outcomes, environmental sustainability, and inclusion and equity for all. Another fantastic paper by Jeff Waage and colleagues in Lancet Planetary Health shows the complex and risky relationship between agriculture and infectious disease, particularly in low-income and middle-income countries that are undergoing rapid food system transitions. They remind us that lessons can be drawn from COVID-19 and the rise of zoonotic spillover events within food systems should be prioritized (and minimized) on the political agenda.

Ensuring that everybody gets access to and consumes a healthy diet will remain a global challenge. The metrics, indicators, and data in understanding what people eat and why are improving. Just check out the Global Diet Quality Project, which collects dietary quality data in the adult population across countries worldwide using the Gallup poll and provides tools to monitor diet quality within countries. Wow. I hear rumblings of a global report coming out soon, so stay tuned. There has been a whole range of papers coming out on diet quality. Victoria Miller at Tufts University is on a roll. In one recent Nature Food paper, she examines diets across 185 countries from 1990 to 2018 using the Global Dietary Database (estimates and modeled). Their assessment shows that diet quality is modest at best but varies significantly depending on where you live, how old you are, and how much education you have. No surprises, but good to see more data emerging from this database. Miller and colleagues also published a more specific paper examining the consumption of animal-sourced foods worldwide showing that meat consumption is lower or higher than optimal intakes depending on the population. Another Miller paper published in JAMA examines the association of specific dietary factors with coronary heart disease, stroke, and diabetes using a systematic review. The table below summarizes the relative risks of the associations of nutrients with heart disease and diabetes events. Bottomline? Eat your fiber.

Source: Miller et al JAMA Netw Open. 2022;5(2):e2146705. doi:10.1001/jamanetworkopen.2021.46705

Another emerging area gaining significant traction with scientific consensus is ultra-processed foods (UPFs), a term loathed by the food industry and a handful of nutritionists. The majority of those working in nutrition epidemiology and public health largely agree that UPFs—food-like substances extracted from foods, such as fats, starches, added sugars, and hydrogenated fats that also contain additives like artificial colors and flavors or stabilizers—are detrimental to human health across a bolus of outcomes. Many people argue that these foods should be regulated, avoided, and minimized in the global food system. If you want to hear more about this ongoing debate, check out this BBC podcast and this online debate with some heavy hitters in the space like NIH’s Kevin Hall, Marion Nestle, and Mike Gibney. The next frontier for these foods is their environmental impact. While a handful of papers argue that these foods have a significant environmental and climate footprint, the evidence is scant, and much more needs to be done in this space.

The question is, are alt-meats in this category? The pace of science in this space is hard to keep up with as there is a lot coming out in the grey literature (see the IPES report and the OECD report as examples) along with peer-reviewed publications, but some of what is available often bends towards ideology and less science. Same with plastics. There is deep concern about microplastics showing up all over the place, including food, but the evidence and impact of these plastics on health outcomes need much more exploration. So while Mr. McGuire told Ben in The Graduate, that the future lay with one word, plastics, we may need to re-examine that advice in light of the fragility of our world.

The Future of Food

Growing, producing, and shipping food are big contributors to climate change. According to the UN Food and Agriculture Organization, about one-third of the global greenhouse gas emissions come from the world's food systems. Food is "an instigator of climate change and it's a victim of climate change," said Jessica Fanzo, director of the Johns Hopkins Global Food Ethics and Policy Program and author of Can Fixing Dinner Fix the Planet?, in an interview with Mike Walter of CGTN.

One of the solutions is changing individuals' diets, what Fanzo and fellow food researchers from the EAT-Lancet Commission call a "planetary health diet." The diet is high in fruits and vegetables, as well as beans, legumes, nuts, and seeds, while food from animal sources, including meat, fish, and dairy, are low. Not only is this sustainable for the planet, "it's a very plant-based diet that meets nutritional needs, decreases your risk for non-communicable diseases like cardiovascular disease and diabetes and stroke, all these long-term, chronic, quite costly diseases," Fanzo said.