A few weeks ago, we introduced our readers to Patrick Holden, a farmer and the director of the UK-based Sustainable Food Trust. This weekend, Patrick is bringing together hundreds of scientists, advocates, business leaders, and journalists for a three-day conference in San Francisco on the True Cost of American Food. He points out that while food in the developed world is cheaper than at any other point in history, the resources required to grow and make it—and the environmental and health impacts of doing so—are costing governments and taxpayers a great deal. Read more
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When Stonyfield Farm introduced its newest yogurt line at the beginning of 2016, a new seal was stamped on the cups next to the familiar mark of USDA Organic certification. It showed two cows munching on bright green grass in front of a sunny blue sky and read, “PCO Certified 100% Grassfed.” Read more
“Eat food…mostly plants,” Michael Pollan has written. Now, an Oxford University study out today confirms once again that this advice might not only extend our lifespans, but it also has huge repercussions for the planet and the global economy.
If everyone ate less meat and other animal products and followed guidelines already recommended for healthy eating—more fruit, vegetables, and whole grains and less meat, salt, and sugar—it would reduce global mortality by up to 10 percent and reduce food-related greenhouse gas (GHG) emissions between 29 and 70 percent, based on predictions for the year 2050, write Marco Springmann and colleagues in their paper published today in the Proceedings of the National Academy of Sciences. And, for the first time, they have directly linked what people eat to both health and environmental outcomes and the economic costs of those outcomes. Read more
It can seem like no one cooks anymore. Most grocery stores (and even some gas stations) have a wealth of pick-up options for hungry people at the end of a long day of work. Processed meals have made it into the organic aisle with brands like Amy’s and Annie’s. The U.S. Department of Agriculture (USDA) reports that since 1970, the number of meals eaten away from home has risen from 25 to 43 percent of total food spending per household.
And if Michael Pollan’s new documentary series, Cooked, which begins streaming on Netflix today, is any further evidence, the spread of processed foods and Western diets is taking out cooking, one family at a time. Read more
Artificial colors are so last year. Or that’s what the recent announcement from Mars, Inc.—the maker of colorful candy brands such as M&Ms, LifeSavers, and Skittles—suggests. With it, Mars joined a growing number of large food companies, including General Mills, Kellogg’s, Kraft, Mondelez, and Nestlé, which are all in the process of eliminating artificial food coloring. Read more
As folks dig into Chinese fare to celebrate the Lunar New Year, they might be surprised to hear that they’re getting an extra helping of sodium. Popular main dishes such as General Tso’s Chicken can contain as much as 2,325 mg of sodium in one serving, 25 mg more than the amount FDA recommends eating in an entire day. Read more
The dust is beginning to settle on the 2015 Dietary Guidelines for Americans (DGA). And while the final guidelines turned out to be very similar to those from years past, they came close to changing in some very significant ways—including a recommendation that Americans consider sustainability when deciding what to eat. Read more
For the third year in a row, a bill that would have put warning labels on sodas and other sugary beverages sold in California will not be considered by the state Legislature this session. Senate Bill 203, the Sugar-Sweetened Beverages Safety Warning Act, this week met the same fate it did in 2015, failing to move out of the Senate Health Committee despite widespread support among voters. Read more
After much public debate and anticipation—including Congressional hearings, nearly 30,000 public comments, and letters to cabinet secretaries from health professionals and elected officials—the new U.S. Dietary Guidelines were finally released yesterday.
And, as it turns out, they look a lot like the 2010 guidelines. As well as just about every other set of guidelines that have come out for the last 35 years.
It’s one of the great ironies of the holiday season: Many of us donate food this time of year, but it’s not usually the type of food that improves the diets of food-insecure folks.
Patrick O’Neill, the founder of a new crowdfunding site called Amp Your Good, estimates that upwards of 75 million people make donations to food drives around the country every year. “All those people are well-intentioned,” he says. “But it’s often the wrong kind of food.” Think boxed macaroni and cheese, canned fruit in heavy syrup, and other canned and processed options. Read more