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The Produce Age Gap
We asked 1,000 consumers who are primary shoppers what produce items they buy each year. Look at some of the age gaps in some of the most popular fruits and vegetables in the 2018 Fresh Trends.
The Produce Age Gap
( The Packer staff )
May 2, 2018
As a member of Generation X, I used to get upset about all the attention the younger millennial generation gets when it comes to food marketing. But the more I read the research, the more clear it becomes: millennials offer so much more growth.
The Packer’s Fresh Trends 2018 shows many examples of this.
Subscribers to The Packer should have received this year’s Fresh Trends annual consumer survey about a month ago, and in the Editor’s Note, I noted the significant produce purchase gap between the youngest consumers and other age groups when it comes to many produce department staples.
We asked 1,000 consumers who are primary shoppers what produce items they buy each year. Look at some of the age gaps in some of the most popular fruits and vegetables in the 2018 Fresh Trends.
- Bananas: age 18-39, 64% bought in the past year; 40-49, 81%; 50-58, 82%; 59+, 82%.
- Onions: 18-39, 56%; 40-49, 76%; 50-58, 70%; 59+, 81%.
- Potatoes: 18-39, 58%; 40-49, 74%; 50-58, 79%; 59+, 81%.
- Sweet potatoes: 18-39, 29%; 40-49, 44%; 50-58, 45%; 59+, 53%.
- Tomatoes: 18-39, 54%; 40-49, 75%; 50-58, 77%; 59+, 79%.
Above are the top 20 fruits and vegetables purchased by consumers in the past year, according to Fresh Trends 2018.
The ages don’t quite match up, but it’s close. The millennial generation is generally considered age 20-35, and our youngest Fresh Trends age group is 18-39. And Gen X is age 36-53.
Why such a big gap?
This is one of the questions we’ll address at the Fresh Trends Quiz Show Retail Edition education session May 11 at The Packer’s annual West Coast Produce Expo in Palm Springs, Calif.
Produce Retailer Editor Pamela Riemenschneider will host the interactive session, and we have panelists Paul Kneeland, senior director of produce and floral for Gelson’s Markets in Encino, Calif., and Caitlin Tierney, director of produce at 99 Cents Only, to talk about retail and consumer trends.
Kneeland said he’s seen millennial shoppers in his stores buying fewer fruits and vegetables than other generations. For instance, he said bananas have become less popular.
“It could be the gyms and diets,” he said. “I hear trainers saying to stay away from bananas.”
There aren’t many items that this youngest group buys more of than the others, but there are a handful where they’re close to more than one age group.
As we might expect, some are the trendier items:
- Artichokes: 18-39, 10%; 40-49, 7%; 50-58, 12%; 59+, 9%.
- Avocados: 18-39, 35%; 40-49, 44%; 50-58, 47%; 59+, 37%.
- Kale: 18-39, 18%; 40-49, 17%; 50-58, 21%; 59+, 19%.
- Mangoes: 18-39, 22%; 40-49, 31%; 50-58, 25%; 59+, 16%.
- Papayas: 18-39, 10%; 40-49, 9%; 50-58, 8%; 59+, 6%.
The question will be whether millennials will buy more staples as they mature, or whether the trendy will move more into staple territory with this age group.
Greg Johnson is The Packer’s editor. E-mail him at gjohnson@farmjournal.com.
Related Topics: Opinion Produce Retail
Packaging Manufacturer About Using Waste and Recycling Materials
Guilty? Are we?
Packaging Manufacturer About Using Waste and Recycling Materials
The bête noir of the modern world has suddenly taken on a new and more hateful persona with the sometimes misinformed media and public venting their spleen on what they see as a deliberate and recklessly unsustainable way of life, much of it aimed at the packaging manufacturers/suppliers.
Bad press
How does MACPAC feel about all the bad press which is omnipresent in our media? "Well, we feel that we should shout about our integrity. As an industry we are subject to very strict regulation with regards to the supply of food grade packaging whilst monitoring our waste streams and energy consumption.
We currently use materials which are, not only 100% recyclable, but are also made from over 80% recycled materials. In a lot of cases the reason that we don’t use 100% recycled materials is due to a requirement to satisfy food grade standards of cleanliness and hygiene. However, for a large number of non-food products we actually use 100% recycled raw material.
As with all processes thermoforming generates a certain degree of waste, however, 100% of this waste is granulated and returned to our suppliers for reprocessing allowing us to reuse this material again and again.
Our energy usage is closely monitored, not just for environmental reasons but also for obvious commercial reasons. The more energy we waste, the more our costs increase, the less competitive we become. To permit us to stay competitive we have invested in the latest machinery with the latest efficiencies allowing our prices to be as low as possible. It is clear that the market will, therefore, dictate that energy efficient businesses will survive in the long term."
Packaging waste regulations
"UK businesses or producers who introduce packaging into the UK are required, under The Producer Responsibility Obligations, (Packaging Waste), Regulations 2007 and subsequent amendments 2010, to share the responsibilities for the reprocessing packaging waste costs based on their position within the supply chain. Macpac Ltd adheres to The Producer Responsibility Obligations, (Packaging Waste), Regulations 2007 and subsequent amendments 2010 as a converter of plastic films."
Who benefits from the use of plastics which are sold containing this logo?
"This is the crux of the argument. This logo is only ever seen on lidding films and the supermarkets will argue that it is necessary to extend shelf life, to reduce food waste and to prevent contamination. They will argue that, rather than creating food waste, packaging actually reduces waste by protecting the product in transit and on the shelf. Lidding film substrates can quadruple the shelf life of fresh products significantly, however, these substrates almost always come with the above logo and, when opened, the film residue sticks to the 100% recyclable tray and contaminates it for further recycling. Why not use flow wrap which permits full plastics segregation."
Good Design
"Good design is an integral part of packaging if it is to be successful. The products we make can be 100% recycled and can be designed not to require adhesive seals or labels which contaminate the plastic. We can design products which don’t need to be a nightmare to open whilst maintaining a high level of security and being 100% recyclable. This is what we believe to be responsible manufacturing."
Security
The supermarkets and the majors will also claim that maximum security is required to stop the product being pilfered. So does a high level of packaging around a product make the manufacturer the villain? If it wasn’t needed the first thing that would happen is that costs would be reduced and plastics usage would be reduced.
Excesses
"What about over packaging? Who drives the market for over packaging? If consumers see an Easter egg in a brown paper bag or a nicely designed pack, which one will they choose? This question can be applied to a million different products across every market imaginable. In every case the answer to the question is clear and this perfectly illustrates how the consumer-producer partnership is crucial if things are going to change and we all need to be educated about responsible usage."
Biodegradability
"There has been a lot of talk in the press about biodegradable plastics. This is a great catchword but if you look a little deeper you will see that there are major drawbacks to the promises that are made. Biodegradable plastics, which promote single use, can only be composted in an industrial environment and will not degrade in landfill. A lot of plastics labeled biodegradable, like shopping bags, will only break down in temperatures in excess of 50C with UV Light in industrial compostable environments. None of these conditions are present in the oceans or landfill or on the street corner. It makes no sense whatsoever to invest in industrial processes to compost biodegradable plastics when it is more resource efficient to invest in recycling conventional plastics for reuse."
So why shout about your integrity?
"The criticisms that are currently rife appear to be aimed at the very sector that is a major protagonist in spearheading zero waste and zero landfill. Yet, we manufacture in a socially responsible manner adhering to all the latest government legislation while keeping ourselves at the forefront of thermoforming through better design, efficient usage of materials and energy resources.
The debate therefore in our country needs to mature to question the integrity of the persons who throw plastic into the sea or on the street corner or simply don’t bother to recycle. People must be educated to understand the importance of recycling. Plastics have an important role to play in our society which cannot easily be changed so it is up to us all to educate and be educated about responsible usage. In theory plastic packaging has the capability to be a ‘cradle-to-cradle’ product, a product that can be recycled or reused with no loss of quality.
WRAP (The Waste And Resource Action Programme) recently announced a new collaborative plastics initiative that will bring businesses together to take collaborative voluntary action. It has the full backing of the Government and is included in the 25 Year Environment Plan. It will involve major retailers, brands and plastic packaging suppliers signing up to ambitious targets to:
- Eliminate unnecessary and problematic packaging and plastic products;
- Ensure all plastic packaging is practically recyclable (not just technically possible); and
- Use recycled plastic in their packaging and products where possible
Macpac doesn’t need to wait 25 years. We already adhere to the above ambitious plans and have done so for many years. So come on, let’s all play by the rules, we only have one world to share and we must all respect it."
For more information:
Macpac Limited
Barton Road
Heaton Mersey Industrial Estate
Stockport
SK4 3EG
Tel: 0161 4421642
Email: info@macpac.co.uk
www.macpac.co.uk
Publication date: 5/8/2018
Tomatoes From Space Stations, Desert And Polar Regions
Tomatoes From Space Stations, Desert And Polar Regions
Have you ever dreamt of taming the desert? Of flying to the moon and back? Come and meet the pioneers of tomorrow’s world at the “Revolution in Food and Biomass Production (REFAB)”, October 1 and 2 in Cologne (Germany). The required technologies are available. Their smart integration pushes our limits beyond imagination and opens up a world full of possibilities. Even here on our planet. Bitter cold or burning heat, a smart integration of technologies allows crop cultivation even in the most extreme conditions on Earth or, taking it one step further, in space stations and on Mars.
Challenges
Following new pathways, previously unknown challenges have to be met with innovative solutions: LED lighted greenhouses, desalinization of seawater (in combination with aeroponic, hydroponic and aquaponic systems) as well as solar technologies and closed biomass cycles open up completely new areas for food production. These topics are one of the focal points of the REFAB conference, 1 – 2 October 2018, Cologne (Germany). Fully automated and controlled environments for agriculture are no longer just a dream.
Developed in the science laboratories of space agencies, first commercial systems are available. Key technologies are so-called hydroponic or aeroponic systems which allow growing plants without soil and with plant nutrition and water supply that perfectly fits the plants requirements. Research in this field is ongoing: Scientists of the European MELiSSA project developed systems for growing vegetables in Antarctica and even on space stations: LED illumination combined with temperature and nutrient control create a suitable environment for cultivating tomatoes, cucumbers or lettuce. Developed for life in space, these technologies enable food production basically everywhere.
Food for Mars
Researchers at Wageningen University (NL) are looking into the vision of food production and supply for a future Martian colony: How can future inhabitants sustainably produce sufficient food within the existing conditions? Which resources will be available? More importantly, what will be missing? The scientists are testing the cultivation of vegetables in a simulated Martian soil. An important issue is the usage of the available resources as efficiently as possible, e.g. organic waste and excrement. In addition, the scientists enrich bacteria and fungi in the soil to optimize the nutrient supply of the plants and breed bumblebees for pollination. The cultivation of potatoes, tomatoes, radishes and many more plants has already been successfully tested. The aim is to develop a sustainable ecosystem for the food supply of future colonies on Mars.
Christophe Lasseur from the MELiSSA programme as well as Wieger Wamelink and Joep Frissel from Wageningen University will present ways to sustainable agricultural ecosystems for Mars and the Moon at the REFAB conference.
Mankind’s old dream of a green and blooming desert is now within reach. Integrating and adapting different traditional and innovative technologies into various environmental conditions plays an important role to achieve this goal.
Although agriculture has always been practiced in arid areas, soil availability and quality as well as water availability remain limiting factors. The consequences of agriculture are salinisation and erosion of soil as well as decreasing groundwater levels.
Projects in the desert
Regions including large desert areas are intensively researching new ways to bring the desert to life in a sustainable way: In hydroponic systems, plants grow in a special nutrient solution so that vegetable cultivation is also possible on infertile land. In addition, these systems allow water savings of over 90% in fruit and vegetable cultivation. Several companies in the MENA region are already successfully commercializing these systems. Teshuva Agricultural Projects from Israel will present its solutions for agriculture under extreme conditions at REFAB.
The Sahara Forest Project from Norway will present its own vision of greening the Sahara at the conference. The heart of this project is the combined use of Concentrated Solar Power (CSP) and salt-water cooled greenhouses. These systems can be supplemented by various systems: Aquaculture/algae, salt-resistant hedges/trees as well as seawater desalinisation form an integrated saltwater-based food supply system in arid areas.
Agrophotovoltaics reinvents the classic stratification of natural vegetation. Fraunhofer ISE realized a project where photovoltaic systems and conventional crops are combined vertically on a shared patch of land. While wheat, potatoes or clover grass grow on a ground layer, photovoltaic systems are installed at a top layer in a few meters height. Resulting yield losses of both systems are more than compensated by the combined area use: This is a central milestone in increasing land use efficiency.
These and more projects and prominent companies will be presented at the conference “Revolution in Food and Biomass Production (REFAB)”, 1-2 October in Cologne, Germany. Altogether, 50 speakers and 30 exhibitors will show the future of food and biomass production (www.refab.info). The call for papers is open until mid of May, the preliminary program can be found online.
For more information:
Nova-Institut GmbH
www.nova-institute.eu
Why Maersk is Investing in AgriFood Tech Startups
Maersk, the end-to-end transport, and logistics company and the biggest food transporter in the world, is currently accepting applications from agrifood tech startups to take part in an equity-free startup support program called FoodTrack.
Why Maersk is Investing in AgriFood Tech Startups
Maersk, the end-to-end transport, and logistics company and the biggest food transporter in the world, is currently accepting applications from agrifood tech startups to take part in an equity-free startup support program called FoodTrack. The program, a partnership with the multi-vertical startup accelerator, Rockstart, will focus on combating food loss across the supply chain.
The Maersk Group has been involved in logistics and transport for more than a century and works across industries worldwide, with food a significant part of its business; the company ships more perishable food than anyone else, transporting 30% of all reefer containers (those designed for shipment of perishable goods).”
“In addressing the growing challenge of food loss, we believe a value chain approach towards the food system is required, and with Maersk’s substantial involvement in food transportation, we want to be part of the solution in collaboration with startups,” says Peter Votkjaer Jorgensen, venture partner at Maersk’s venture arm Maersk Growth.
To be part of that solution, Maersk Growth is hosting a month-long startup program at its headquarters in Copenhagen in June. The program will provide startups with exclusive access to Maersk leaders across departments as well as the company’s network of suppliers and partners to help validate their technologies. Startups will also gain insight into the technology systems already in use at Maersk and association with the brand will inevitably open doors in the future.
“We want to be the rocket fuel for these startups so together we can create significant impact across our value-chain,” says Jorgensen.
Participating startups will be in the running for an equity investment from Maersk Growth.
Food waste, a trillion dollar issue
As a major transporter of food globally, Maersk is no stranger to the challenge of food loss; one-third of food grown for human consumption is wasted and of that 80% occurs before it reaches retail stores. Startups with technologies aiming to combat food waste are eligible to take part in the month-long support program that’s aimed at validating how their business can be accelerated by the global presence, infrastructure and industry expertise Maersk has to offer, potentially ending in an investment from Maersk’s venture arm — Maersk Growth.
“With food waste being a trillion-dollar issue, it is simply good business for everyone in the value chain to address it, and we want to play our part in that,” says Jorgensen. Combatting food waste with technology could also play a key role in addressing supply chain efficiency and transparency, which Maersk is also committed to as part of its alignment with the UN’s Sustainability Development Goals.
The value of startup investments
Maersk believes investing in startups is a key way to meet these goals as they bring a new perspective and can offer diversity from other industries.
“Startups make us think differently about the challenges we want to solve,” says Jorgensen.
“The ideal partnership is where startups bring their agility and market perspective, and we merge that with our ability to scale.”
To that end, Maersk set up its venture arm in 2017 and decided to work with Rockstart on a program to get exposure to a wider number of entrepreneurs. While an equity investment is a potential outcome of the program, Maersk is already investing in the startups in the program by paying for their travel and accommodation expenses and does not require startups to give up any equity. But there is still a clear value proposition for the logistics giant.
“The purpose of FoodTrack is not to offer training; it’s investing,” says Jorgensen. “It is already quite a commitment for a startup to spend four to five weeks here in Copenhagen and we want to ensure we get the right startups participating; the decision for the startups should be about the value of a program with Maersk, not whether they want to release equity just to participate.”
What technologies?
Maersk wants a broad range of startups to apply to the program with a focus on combating food loss from field to distribution.
“This is where we see our own strength and also the part of the supply chain with by far the biggest loss component,” says Jorgensen. “Some technologies are likely to go across the entire supply chain, and we do have interest in those as well. The waste that happens at the consumer end is not within our reach.”
Technologies interesting to Maersk include packaging and preservation methods, improved information systems encouraging more transparency and information sharing across the supply chain, food condition tracking and analysis to determine if something is spoiling across the whole value chain, and new market opportunities where farmers and stakeholders can redistribute surplus produce.
To apply before the May 20 deadline, please click here.
*This article was sponsored by Maersk’s FoodTrack program
A Crack In The Pavement: Growing Dreams
A Crack In The Pavement: Growing Dreams
New Stories From 'Urban Agriculture Notes'
Linked by Michael Levenston
A Crack in the Pavement: Growing Dreams, Gwynne Basen & Jane Churchill, provided by the National Film Board of Canada
A Crack in the Pavement is a two-part video set that shows children, teachers, and parents how they can work together to ‘green’ their school grounds and make positive changes in their communities.
Gwynne Basen & Jane Churchill
2000 | 19 min
This short documentary shows initiatives kids take to transform bare pavement into dream schoolyards. Some grow trees for shade, and vegetables for a food bank. Others build a greenhouse or a rooftop garden, while others yet construct a courtyard pond as an outdoor classroom and refuge for wildlife.
A Crack in the Pavement: Digging In
A Crack in the Pavement: Digging In, Gwynne Basen & Jane Churchill, provided by the National Film Board of Canada
Gwynne Basen & Jane Churchill
2000 | 18 min
This short documentary follows students from Toronto’s Jesse Ketchum School as they take steps towards the greening of their schoolyard. Along the way they get how-to advice and inspiration from kids across the country; from Pauline Public School, where students raised $10,000, to Broadacres School, where a family of wild ducks found a home in their pond.
This Automated Greenhouse Fits In An Apartment
This Automated Greenhouse Fits In An Apartment
Posted by Mike Williams-Rice May 11th, 2018
To improve access to vegetables among urban apartment dwellers, engineering students have created an indoor, automated greenhouse.
“This allows them to grow fresh produce, everything from leafy greens to herbs to root vegetables,” says Harrison Lin, a member of the team from Rice University.
Växthus (Swedish for greenhouse) comes from the HSB Living Lab at Chalmers University of Technology in Gothenburg, Sweden. The lab is a residential community of 29 apartments for students and visiting researchers, all of whom are involved in finding solutions for more sustainable living. The Living Lab partnered with Rice on a previous project to develop a device to simplify composting at home.
The Rice students say their greenhouse project furthers that mission by enhancing city life.
The team worked at Rice’s Oshman Engineering Design Kitchen with guidance from Matthew Elliott, a lecturer in mechanical engineering, and Gary Woods, a professor in the practice of computer technology and electrical and computer engineering. The goal was to produce an efficient and attractive prototype small enough for an apartment. The result is a wood-paneled greenhouse with a clear acrylic front.
“I think we did really well, thinking about how it would feel as an outside user,” says team member Mike Hua. “We wanted to create a product that made the user interface easy.”
The greenhouse uses soil, as opposed to a hydroponic system. That allows users to grow a greater variety of vegetables, as hydroponic systems don’t have the space for the deep-root systems that vegetables like carrots require.
(Credit: woodleywonderworks/Flickr)
The fully automated Växthus design controls lighting and watering with a closed-loop system. Moisture, temperature, and humidity sensors collect data and send them to a touchscreen display, with on and off switches for water and light. When the soil is dry, the greenhouse releases water for the plants. When it senses that the soil’s moisture level is fine, it turns off. The team added manual controls so users can override the automatic functions.
Scientists grow sweet potatoes in Martian greenhouse
A pump system lets water drip from the ceiling to mimic rain and reclaims it from the drip tray below. “Any excess water will percolate through into the tank below,” says team member Jack Kaplan. That allows the device to recycle water.
During the design phase, the team grew kale and herbs, and now has carrots and radishes growing in the greenhouse.
The team is building two more of the devices and will ship them to Sweden, and in June it will install them at the Living Lab, where residents and researchers will continue testing the units, tweaking the automated system as necessary and growing different vegetables.
Source: Rice University
International Forum On Food and Nutrition
International Forum On Food and Nutrition
There are questions about food, which seem to be about a distant future. But they are not. Tackling the complexity of such challenges now is the only way to ensure a future for the Planet and for the People. How do we feed a growing global population with more sustainable agricultural practices? How can we recast the relationship between food systems and migration to guide policy priorities in the EU Agenda? Why is food so essential for achieving the Sustainable Development Goals? The International Forum on Food and Nutrition will answer these questions with concrete proposals to inspire policymakers, new generations, and civil society.
The International Forum on Food and Nutrition, organized by the Barilla Center for Food and Nutrition (BCFN) in partnership with the Centre for European Policy Studies (CEPS) and the United Nations Sustainable Development Solutions Network (UN SDSN) will be held at The Square, Brussels, on June 6, 2018 to share ideas and experiences in ways that inspire new partnerships and innovative solutions to the world’s most pressing challenges.
The BCFN Forum has always been an extraordinary opportunity for discussing among global leaders concerning the major challenges our planet is facing. Over the years, the event has welcomed hundreds of speakers from all over the world - including Nobel prize winners, policymakers, scientists, international organizations
and representatives of the private sector - click here to see the confirmed speakers. Today, the Forum has become the platform of reference, internationally renowned for its contribution to the global debate on the sustainability of our planet.
The Brussels edition will provide a whole-istic platform of the concrete best practices in relation to nutritional challenges, food loss and waste and agrifood sustainability, emphasizing the problems we are currently facing and indicating how to overcome them in the light of the United Nations'Sustainable Development Goals (SDGs).
Furthermore, we will focus on the on-going discussions at European Institutions level regarding the Common Agricultural Policy and the current geopolitical framework, emphasizing the close connection between migration flows, food security and climate change.
The BCFN Forum in Brussels is the first event of the BCFN roadmap for 2018, which includes another two International Forums: in addition to the one in Brussels, we will be gathering together in New York on September 28 and, as previous years, in Milan on November 27 and 28.
Your contribution is important to us.
Register now on the Barilla Foundation website to take part!
Mini Tomatoes Packaging Is Made of 100% Recycled Material
Recycled cardboard and PET bottles
Mini Tomatoes Packaging Is Made of 100% Recycled Material
Dutch snack vegetable specialist, Greenco, is using sustainable packaging for their Tommies Mini Toppers. These mini tomatoes will be enclosed in 100% recycled material. They can be found, exclusively, at Jumbo. The company worked intensively with experts in the field of sustainable packaging. Greenco: "With this packaging, we are taking the production of sustainable snack vegetables to a new level."
Food-safe packaging was created, using the latest technologies. Only recycled materials were used. The plastic container is made entirely from recycled PET. The sleeve is manufactured from recycled FSC cardboard. The display stand in which the packaged tomatoes are presented also only contains recycled FSC cardboard. Greenco's goal, in the future, is to package all their Tommies snack vegetables in 100% recycled materials.
Sustainable growth
Greenco has reinforced their expert role in the area of cultivation as well as packaging. They have done so with the introduction of the Tommies Mini Toppers. These sweet mini tomatoes have a maximum weight of four grams. Their brix level also never falls below nine. The choice of packaging is also unusual. Greenco CEO, Robert Ketelarij, is proud of the Tommies Mini Toppers' sustainable cladding. "Choosing this sustainable packaging fits seamlessly with our goal. We want to become the leading player in agricultural sustainability. Doing socially responsible business is our guiding principle when it comes to sustainable growth," he says.
"We are being continually innovative and keep working with partners from within, and outside of, our industry. This is so that everyone can be able to enjoy healthy snack vegetables. We have been in intensive collaboration with 4-PET Holding, Nedupack Thermoforming, Rutgers Printing & Packaging Solutions, and Smurfit Kappa. This led to us bringing a sustainable, luxury packaging to supermarkets", Robert adds.
No new raw materials
"We used no new raw materials for the plastic container. Two Tommies Mini Toppers containers were made from one PET bottle", says Jean-Loup van de Wiele, 4-PET Holding's General Director, and Jhon Bollen, General Director at Nedupack Thermoforming.
"The container's banding strip is also sustainable. A lot of progress has been made in recent years with the production of recycled cardboard. There is no longer a difference in the quality and look. You can see this in the Tommies Mini Toppers' sleeve," says Oscar Pepermans of Rutgers Printing & Packaging Solutions. This company specializes in foldable cardboard packaging.
For more information:
Greenco
www.greenco.nl
info@greenco.nl
Pesticides And Produce
This week, the Environmental Working Group (EWG) released an update to their annual Dirty Dozen and Clean 15 lists. These lists reveal produce with both the highest and lowest levels of pesticide residue, according to their methodology.
Pesticides And Produce
The biggest risk to your health is not eating fruits and vegetables at all.
by Samantha Cassetty, RD / Apr.14.201
Fresh vegetables being sold at farmers marketGetty Images
This week, the Environmental Working Group (EWG) released an update to their annual Dirty Dozen and Clean 15 lists. These lists reveal produce with both the highest and lowest levels of pesticide residue, according to their methodology. The report looks more or less the same as last year’s guide, with strawberries claiming the unfortunate number one spot, edging out spinach and nectarines.
Here's the 2018 Dirty Dozen:
- Strawberries
- Spinach
- Nectarines
- Apples
- Grapes
- Peaches
- Cherries
- Pears
- Tomatoes
- Celery
- Potatoes
- Sweet Bell Peppers
Many of these fruits and vegetables are probably some of your favorites, often ending up on your family's shopping list and dinner table each week. As a parent, I find this information troubling. I certainly don’t want to feed my son a pesticide-laced smoothie or salad. But, as a health professional, I know how to put this information in perspective, and I’m hoping to help you do the same.
WHAT THE 'DIRTY DOZEN' TELLS YOU
The EWG analyzes data on fruits and vegetables to quantify the chemical residue from pesticides, noting things like the average number of pesticides found on a single sample and the maximum number detected. Their analysis is not designed to offer specifics about the chemical or dose. That means it doesn’t say which substance was found on the food, nor does it tell you what amount was found.
The shopper’s guide is meant to provide advice so that consumers who want to limit pesticide exposure can either choose varieties with low scores (their Clean 15 list) or substitute organic produce for foods that are listed on the Dirty Dozen.
Despite the key findings and concerns, the EWG raises about pesticides, they also say eating conventionally grown produce is far better than skipping fruits and vegetables. More on this shortly, but first, let’s talk about organic farming practices.
ORGANICS IN A NUTSHELL
Organic food is regulated by the USDA and is a designation that refers to a system of food production and processing designed to protect and improve the environment. There are also regulations around animal welfare. These practices have many benefits and are designed to preserve our resources, like water and land.
But let’s get one thing clear: Organic produce is not pesticide-free. There are pesticides used in organic farming, but they’re derived from natural substances rather than synthetic ones, And as Carl Winter, Ph.D., Extension Food Toxicologist and Vice Chair, Food Science and Technology at University of California, Davis puts it, in either case, “the dose makes the poison.”
HOW CONCERNED SHOULD WE BE ABOUT PESTICIDES?
There are theoretical concerns about pesticides, which, as a parent, worry me. Winter doesn't think we should and says “these concerns are based on values, not science.”
His research, published in the Journal of Toxicology, found that consuming foods on the EWG’s Dirty Dozen list didn’t pose a real threat, and substituting the so-called worst ones for organic versions didn’t result in any appreciable reduction in risk. “The actual risk is tiny,” he says.
Toxicologists like Winter are looking at three pillars of risk: How much of this stuff are we really getting on our food, how much of the food are we eating and just how bad is the amount we’re ingesting? Recall that the Dirty Dozen isn’t designed to answer any of these questions, and therefore, Winter says, can’t provide valuable insights to shoppers. If you don’t know the levels of pesticides in strawberries and spinach, how do you know they pose any problems? Winter, along with other scientists, say they don’t.
And while natural pesticides certainly sound healthier, it again boils down to how much of a specific substance you’re ingesting. A derivative of copper, for instance, is used as a fungicide in organic farming. If ingested at inappropriate levels, it can be toxic. However, in amounts detected on food, Winter’s point is that in the amounts we’re consuming them, neither natural nor synthetic pesticides present any cause for concern.
Pesticide science is a tricky thing. Studies showing harm often look at correlations rather than causation, meaning that they don’t prove that pesticide exposure causes the health outcome detected. Some are done in agricultural workers and/or their children — people who would be exposed at much higher doses than those of us who are ingesting residue from food. (It remains on their shoes, for example, so these chemicals can contaminate their home environments.)
Still, it’s worrisome to read headlines raising concerns around pesticide risk, such as the recent study linking pesticide exposure with poorer pregnancy outcomes among women being treated for infertility. Though this may raise some red flags, Winter again takes a more scientific view. The researchers used a similar system of identifying pesticide residue as the EWG — a system that many scientists call into question because it doesn’t address actual amounts of chemicals detected. And though it didn’t make headlines, he points out that women who consumed more high-pesticide residue produce were also more likely to eat organic produce. In other words, they were eating lots of fruits and vegetables on both sides of the aisle.
If the scientific explanation isn’t reassuring enough, and if you’re among populations that may be most vulnerable to pesticide exposure (such as pregnant women, couples trying to get pregnant and very young children), some added precautions might buy you some peace of mind. The money-saving tips below can help you shop for organics.
FOOD PRODUCTION IS CHANGING FOR THE BETTER IN SOME CASES
I’m in favor of organic farming practices and I’m encouraged that through advancements in understanding and technology, certain food production methods are being used outside of traditional organic farms. Mary Ellen Camire, Ph.D., CFS, Fellow, Institute of Food Technologists, Professor of Food Science & Human Nutrition, School of Food & Agriculture at the University of Maine explains that many small local farms reduce the use of synthetic pesticides by applying similar practices, like using protective insects to help control for critters that are harmful or destructive. She also points out that with urban farms use hydroponic technology to produce food in greenhouses with little, if any, pesticide use.
And there has been an appropriate movement to minimize the use of pesticides in conventional farms across the United States, according to Roger Clemens, Adjunct Professor of Pharmaceutical Sciences and Associate Director, Regulatory Science program at the University of Southern California. This is all welcome news.
Winter worries about what he calls ‘shopping cart shaming’ — or making families feel guilty or stressed out because they’re buying ordinary produce.
Winter worries about what he calls ‘shopping cart shaming’ — or making families feel guilty or stressed out because they’re buying ordinary produce.
THE REAL RISK IS NOT EATING YOUR FRUITS AND VEGGIES
All three experts say the real risk isn’t pesticide exposure, but not eating enough produce. Solid evidence points to the fact that the vast majority of Americans aren’t meeting their fruit and veggie needs. Winter worries about what he calls ‘shopping cart shaming’ — or making families feel guilty or stressed out because they’re buying ordinary produce. Or worse, steering families away from these beneficial foods. He’s right to worry: A 2016 study found that among low-income individuals, messaging about pesticide residue in fruits and veggies made them less likely to buy these nutritional powerhouses, regardless of whether they were conventional or organic.
And the EWG agrees, saying "The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure. Eating conventionally grown produce is far better than skipping fruits and vegetables."
A 2016 study found that among low-income individuals, messaging about pesticide residue in fruits and veggies made them less likely to buy these nutritional powerhouses, regardless of whether they were conventional or organic.
A 2016 study found that among low-income individuals, messaging about pesticide residue in fruits and veggies made them less likely to buy these nutritional powerhouses, regardless of whether they were conventional or organic.
WHAT SHOULD A CONCERNED CONSUMER DO?
It’s unrealistic for many (if not most) Americans to consume strictly organic food. So first and foremost, eat more vegetables and fruits! Whether organic or not, these foods protect you from chronic and costly conditions, like diabetes, heart disease, and certain forms of cancer.
And feel confident that no matter what type of produce you’re selecting, your food is safe. Though Camire grows some of her own produce in her organic garden in Maine, the mother and grandmother admitted that “it [organic] has not been a driving force in feeding my family over the years.”
The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure.
The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure.
HOW TO SHOP ORGANIC ON A BUDGET
If you’re in a position of choice and want to include organic foods, here are some ways you can get the most bang for your buck:
- Start with produce and other foods your family eats most often. For example, if you’re daily milk drinkers and spinach eaters, go organic for those foods. For foods you eat far less frequently, you might be more relaxed.
- Shop for frozen, organic produce, which often comes with a lower price point, but is just as nutritious. (The same holds true for conventional produce; frozen fruits and veggeis are a good bargain!) This tactic has an additional advantage. A 2017 studyfound that people who eat frozen produce eat more produce in general.
- Buy organic foods in bulk. Costco and other big box stores offer great organic finds for cost-conscious shoppers who want to stock up.
- Opt for private label goods. Most supermarket chains — from Trader Joe’s and Whole Foods to Kroger and Safeway—have store brand organic offerings that are less expensive than the brand name versions they sit alongside on the shelf.
- Find more ways to save. Your supermarket’s weekly circular and social media platforms can alert you to sales so you can be on the lookout for organic price drops
Organic Food – What You Need To Know
Organic Food – What You Need To Know
By Dr. Nirmala M. Pieris
The very word, ‘Organic’ has taken over our food market by storm! We see it in supermarket shelves, grocery stores, restaurant menus and there are even entire restaurants dedicated to organic food. The demand is skyrocketing worldwide with what was once a niche market now shooting its way to a hugely revenue- based industry.
What is organic food?
Organic food is food that is grown or processed with a farming system that avoids the use of synthetic pesticides, herbicides, and fertilizers. Such foods also do not contain any artificial ingredients or preservatives. If foods are labeled as 100% organic they cannot be irradiated or contain Genetically Modified Organisms (GMOs). Organic meat, eggs, and poultry products come from animals that are given no antibiotics, growth regulators or livestock feed additives. All artificial colorings and sweeteners are also banned in organic food.
Why does organic food cost more than conventional food?
Yes, why the high cost? This is because, organic food production is generally more labor intensive with organic farmers using organic approved fertilizers and repellents and practical methods such as crop rotation, intercropping, cover crops etc. to control disease, pests, and weeds. These incur far more costs than chemical fertilizers and pesticides that are generally manufactured in automated large manufacturing plants. There is also the case that post-harvest handling, marketing, and distribution of relatively small quantities of organic produce results in higher costs due to mandatory segregation of organic and conventional produce.
Does organic food contain more nutrients?
The word ‘organic’ in the food you buy does not automatically mean it is more nutritious than conventional food. Of course, there are some research indicators with respect to specific components and products. One suggestion is that organic food generally contains more nutritionally desirable antioxidants with a specific instance being organically grown tomatoes that have a higher level of the well-known antioxidant lycopene.
With respect to organic meat and milk, research has proven that they can be more nutritious as they contain about 50% more omega-3 fatty acids which are unsaturated healthy fats than conventionally produced products, the difference being attributed to the way organic livestock is raised with a grass-fed diet and more time spent outdoors.
Are organic products healthier?
Yes, they can be termed healthier as consuming fruits, vegetables, grains, greens and other organic plant products have the all-important fact of reduced exposure to pesticide residues and heavy metals that can slowly accumulate in the body over time. When the body’s natural detoxification pathways cannot eliminate them they can reach toxic levels. Similarly, the main advantage of organic meat and dairy food is less exposure to antibiotic and hormone residues where overexposure contributes to antibiotic resistance while synthetic hormone excesses have been linked to increased risk of cancer.
How will you know that a product is organic?
This is the ‘Golden question’. With so many labels claiming a product is organic, with entire sections in supermarkets demarcated for organic food, with several marketplaces selling organic produce, how will you know? You will have factual confirmation that a product is ‘organic’ when it has organic certification. Organic standards require that organic foods are approved by an organic certification body where inspectors visit the farms on a regular basis, inspect all the farming practices and ensure that the food meets strict regulations relating to production, storage, processing, handling and marketing.
Individual certification bodies have their own service marks so in addition to the word ‘organic’, check if the product has the logo and/or name of the certifying body. If organic produce is being exported it is mandatory that the certification body is accredited by an internationally recognized organization. This can be expensive and can vary based on the certifying agency, size of the farm and other factors such as administrative and inspector fees.
Organic quality guarantee system
As organic certification in most instances is beyond the reach of small-scale farmers, there is in operation a Participatory Guarantee System (PGS) that is specially adapted to local markets and short supply chains focused on local quality assurance systems. In this system, products are guaranteed based on active participation of stakeholders and are built on a foundation of trust. PGS can be advantageous as a preparatory step to obtain certification at a later date.
Buying organic food
Even though buying organic food is the safest option for everybody it may not be affordable as you will typically pay two to ten times or even more depending on the certification category. So make good decisions, when going for ‘organic’. Vulnerable groups such as young children, pregnant women, the elderly and those suffering from allergies may benefit the most from organically produced foods.
But if purchasing ‘organic’ is beyond your budget, thoroughly washing the produce in cold running water will remove some of the pesticide residues that are on the surface of the food. Another even better option is to wash with a dilute salt water solution.
Organic and Natural
When you browse through the supermarket shelves containing organic food, you will notice some labeled as ‘natural’. Organic and natural do not mean the same thing. While ‘organic’ is a heavily regulated food system, ‘natural’ foods come with no guarantees. Even though natural foods are assumed to be minimally processed, and do not contain any hormones, antibiotics, preservatives or artificial flavors, there is no guarantee that this is so as there are no rules and regulations for products labeled as ‘natural’.
When you opt for organic food, other than in specific instances do not bank too much on the nutrition factor. However, focus on the health aspect, maybe the taste and of course your genuine concern for the environment. Organic food grown and produced without pesticides and chemicals keeps the earth’s soil water and air cleaner and healthier.
Grow your own organic food
You can grow organic fruits, vegetables and greens in your garden using organic fertilizers and pesticides. Organic fertilizers include compost, animal manure such as cow dung and green leaf manure like gliricidia. Compost is an excellent source of organic matter and can be made at home from leftover food scraps and garden sweepings. Then there are the soil enhancers that include banana peels, waste aquarium water, coffee grounds, used tea leaves, egg shells and cooled cooking water.Some well-known organic pesticide ingredients include neem (kohomba) oil, tobacco leaves and fresh cow dung.Also, plant Marigolds in your garden–they are well known for pest control. Coffee grounds and egg shells are good to deter slugs and snails while orange peels will keep small insects away.
International Forum On Food And Nutrition
International Forum On Food And Nutrition
There are questions about food, which seem to be about a distant future. But they are not. Tackling the complexity of such challenges now is the only way to ensure a future for the Planet and for the People. How do we feed a growing global population with more sustainable agricultural practices?
How can we recast the relationship between food systems and migration to guide policy priorities in the EU Agenda? Why is food so essential for achieving the Sustainable Development Goals? The International Forum on Food and Nutrition will answer these questions with concrete proposals to inspire policymakers, new generations, and civil society.
The International Forum on Food and Nutrition, organized by the Barilla Center for Food and Nutrition (BCFN) in partnership with the Centre for European Policy Studies (CEPS) and the United Nations Sustainable Development Solutions Network (UN SDSN) will be held at The Square, Brussels, on June 6, 2018 to share ideas and experiences in ways that inspire new partnerships and innovative solutions to the world’s most pressing challenges.
The BCFN Forum has always been an extraordinary opportunity for discussing among global leaders concerning the major challenges our planet is facing. Over the years, the event has welcomed hundreds of speakers from all over the world - including Nobel prize winners, policymakers, scientists, international organizations
and representatives of the private sector - click here to see the confirmed speakers. Today, the Forum has become the platform of reference, internationally renowned for its contribution to the global debate on the sustainability of our planet.
The Brussels edition will provide a whole-istic platform of the concrete best practices in relation to nutritional challenges, food loss and waste and agrifood sustainability, emphasizing the problems we are currently facing and indicating how to overcome them in the light of the United Nations'Sustainable Development Goals (SDGs).
Furthermore, we will focus on the on-going discussions at European Institutions level regarding the Common Agricultural Policy and the current geopolitical framework, emphasizing the close connection between migration flows, food security and climate change.
The BCFN Forum in Brussels is the first event of the BCFN roadmap for 2018, which includes another two International Forums: in addition to the one in Brussels, we will be gathering together in New York on September 28 and, as previous years, in Milan on November 27 and 28.
Your contribution is important to us.
Register now on the Barilla Foundation website to take part!
Food Tank Seattle Summit "Growing Food Policy" is LIVE NOW
More than 35 groundbreaking food and environment experts are speaking theNatural Resources Defense Council (NRDC).LIVE right now at the sold-out Seattle Food Tank Summit on "Growing Food Policy" in partnership with Seattle University, the Environmental Working Group (EWG), Food Action, Garden-Raised Bounty (GRuB), Edible Seattle, Grist, Mother Jones, and
A Candid Chat With Danny In The Valley On The Future of Food
Did you know apples are, on average, one year old by the time you buy them in the grocery store? Or that due to U.S. regulations, beefsteak tomato skins can withstand twice the amount of impact as your car bumper?
Well, it’s true. And those two tidbits are merely a taste of the many shocking truths in a system that produces the vast majority of our fresh produce.
Don’t get us wrong, this same food system has accomplished some incredible feats; it has taught us how to apply research to boost yield with fertilizers, and to reduce crop loss with crop breeding, pesticides, and other practices.
We’ve figured out how to feed lots of people, produce large volumes of food cheaply, and solve for year-round availability. But that progress has come at the expense of variety, nutritional value, and most importantly, taste and freshness.
So, how did we get here? And why is this the status quo?
One big reason is that farming hasn’t changed much in 10,000 years. We’ve basically known one form of agriculture and — save for a few points of innovation — farmers around the world wager the same high stakes bet again and again: plant and pray.
But we’ve got 7 billion mouths to feed, and with Mother Nature becoming more and more unpredictable, it’s high time we explored what the future of food might need to look like.
Plenty co-founder and CEO, Matt Barnard, sat down with Danny Fortson, correspondent at The Sunday Times and host of the podcast Danny in the Valley (episode #20) last summer to discuss how we might go about transforming this 10,000-year-old industry that touches and impacts all of our lives.
We invite you to take a listen and learn more deeply about Plenty’s vision for the future of farming and our global plan to keep food local.
Listen to episode #20 from Danny in the Valley here.
Highlights: “You’re Eating 1 Year Old Apples”
2:55: Why farming is so ripe for disruption.
5:10: Why if we want to fix our water system and preserve our most precious resource, we have to fix agriculture from the ground up.
8:30: Why you rarely get something in the grocery store that’s less than a week old from when it was picked.
11:00: Why beefsteak tomato skin can withstand twice the amount of impact as your car bumper.
13:05: How Plenty grows food for people, not trucks.
24:30: Why outdoor ag spends 15 gallons of water to grow singe head of lettuce, but we only use 1/5 that amount.
29:09: Why if it weren’t for California, the U.S. would have to import 75% of our fresh produce.
29:48: How Plenty’s approach could bring down the cost of produce by 30-45%.
32:00: The four primary drivers of efficiency in agriculture to date and what the next rung on the innovation ladder.
John Kerry And Howard Schultz to Headline The 4th Edition of Seeds&Chips
SEEDS &CHIPS 2018:
John Kerry And Howard Schultz to Headline The
4th Edition of Seeds&Chips
· The Summit opens on May 7th with Howard Schultz, Starbucks Executive Chairman, one of the largest and most influential companies in the advancement of CSR.
· On May 8th, Former US Secretary of State John Kerry will discuss the impact of the food system on global affairs and sustainable policy initiatives.
Milan, 2018 Feb 22th - Former Secretary of State John Kerry and Starbucks Executive Chairman Howard Schultz have been announced as two of the Keynote speakers to appear at Seeds&Chips - The Global Food Innovation Summit, the largest food tech event in the world. The fourth edition of the Summit, the brainchild of Seeds&Chips founder Marco Gualtieri, will take place at MiCo, Milano Congressi, from 7 to 10 May 2018.
Howard Schultz, Executive Chairman of the largest coffee chain in the world, will open the Summit on May 7th. Milan holds a special place in Mr. Schultz’s career path, as it was on a visit to the city that he understood that coffee was more than a beverage, it was an experience. Schultz was convinced that the Italian experience of coffee beverages like lattes and cappuccinos, and the community that develops around this shared passion, was a valuable formula ripe for international export. He departed from Starbucks and took his enthusiasm for coffee cultures to Il Giornale, a coffee bar chain that grew into a very successful brand. It was so successful in fact, that Il Giornale purchased Starbucks in 1987, and Schultz became President and CEO of the company that first inspired him. Today, Starbucks is one of the world’s most successful companies, valued at $77 billion, with more than 21,000 stores around the world.
Former Secretary of State John Kerry drawing on his vast experience in International Affairs Kerry will address the Summit on May 8th, where he will discuss the importance of climate change to the food system and the challenges that we face in securing a sustainable future. Exploring solutions to environmental challenges has been a central theme in Kerry’s political career as well as his subsequent humanitarian work. John Kerry’s appearance on the Seeds&Chips stage follows the 2017 keynote address by President Barack Obama, who chose The Global Food Innovation Summit to deliver his first post-presidency remarks. The Global Food Innovation Summit represents an important opportunity for Secretary Kerry’s message to reach an important sector of the tech world, as food becomes an increasingly important aspect of sustainability.
Marco Gualtieri, Founder, and Chairman of Seeds&Chips, said this about the 2018 Summit: “This year’s edition of Seeds&Chips has four incredible international figures taking the stage on each of its four days. We are honored to officially announce the first two, Howard Schultz and John Kerry, who set the standard for the quality of Keynote speakers at the Summit. Last year President Obama, with his extraordinary charisma, paved the way towards uniting the goals sustainability with food, the environment, and the climate in a debate which raised the level of international discourse. Seeds&Chips is committed to continuing along this path with the knowledge that our message and the new models, innovations, and opportunities related to food must reach every corner of the planet"
John Kerry
Exploring solutions to environmental challenges has been a central theme in Kerry’s political career. In 2009, he was appointed as the Chairman of the Senate Foreign Relations Committee where he assumed a key leadership role on foreign policy and national security issues facing the United States. Upon his appointment as Secretary of State under President Barack Obama in 2013, the United States made climate change and sustainability a central feature of their foreign policy portfolio. Kerry spearheaded the bilateral talks between the US and China in 2014 which resulted in a cooperation agreement between two of the most powerful nations in the world. Most notably, Kerry was instrumental in securing US participation in the 2015 Paris Agreement, a sweeping international accord to reduce carbon emissions that were signed by almost 200 countries around the world. In his work since leaving office, John Kerry has been a tireless advocate for environmental awareness and has founded a number of initiatives aimed at tackling the challenge of climate change. Kerry’s ‘Our Oceans’ Foundation has generated commitments valued at $9.24 billion and committed to protecting 9.9 million square kilometers of the world’s oceans.
Howard Schultz
Growing up in a working-class family in Canarsie, Brooklyn, Mr. Schultz experienced first hand the struggles that American families face in order to make ends meet. Coffee figured early in his career: upon graduating with a Bachelors of Science degree, Schultz worked for Hammarplast selling European coffee machines in the United States. His position led to his first encounter with The Starbucks Coffee Tea and Spice Company, a small operation founded in 1971 that sold high-quality beans to retail outlets. In 1982 he was hired as the Director of Retail Operations and Marketing for the young company, and in 1987 he became CEO of the company. Under Schultz’s stewardship, Starbucks has been an early proponent of corporate social responsibility, and its 2016 Global Social Impact Report outlined the company’s vision for the future with a particular emphasis on sustainability, greener retail, and community engagements. In May 2016, Starbucks issued a $495.6 million sustainability bond to use its influence in the coffee supply chain to improve working conditions for farmers and combat the environmental risks to coffee farms around the world.
***
Seeds&Chips, The Global Food Innovation Summit, founded by entrepreneur Marco Gualtieri, is the largest Food Innovation event in the world. The Summit is a showcase entirely dedicated to promoting innovative food solutions and talent from around the world, with an exhibition hall for innovators to present their work. Together, actors from all points in the global food chain discuss the themes and projects that are changing the way in which food is produced, transformed, distributed, consumed, and recycled. At the 3rd edition of the Global Food Innovation Summit, President Barack Obama made his first post-presidency appearance as a Keynote speaker, taking his place among 300 speakers and 240 exhibitors from around the world. In four days, the Summit recorded 15,800 visitors and 131 million social media impressions. The fourth edition of The Seeds&Chips Global Food Innovation Summit takes place at MiCo, Milano Congressi, from May 7-10, 2018. Among the speakers scheduled to appear are Former US Secretary of State John Kerry and Howard Schultz, Executive Chairman of Starbucks.
French Food Waste Law Changing How Grocery Stores Approach Excess Food
French Food Waste Law Changing How Grocery Stores Approach Excess Food
February 24, 2018
Heard on All Things Considered
Ahmed "Doudou" Djerbrani, in the orange vest, delivers the food French supermarkets must donate to food banks by law.
Eleanor Beardsley/NPR
Every morning at a supermarket called Auchan in central Paris, Magdalena Dos Santos has a rendezvous with Ahmed "Doudou" Djerbrani, a driver from the French food bank.
Dos Santos, who runs the deli section of the store, is in charge of supervising the store's food donations. She sets aside prepared dishes that are nearing their expiration date.
Opening a giant fridge, Dos Santos shows what else the store is giving away – yogurt, pizza, fresh fruits and vegetables, and cheese.
But giving leftover food to charity is no longer just an act of goodwill. It's a requirement under a 2016 law that bans grocery stores from throwing away edible food.
Djerbrani checks food donations from a French grocery store before driving it across town to a church, which will distribute it to poor families.
Eleanor Beardsley/NPR
Stores can be fined $4,500 for each infraction.
Food waste is a global problem. In developing countries, food spoils at the production stage. Well-off nations throw it away at the consumption stage. Grocery stores are responsible for a lot of that waste. France is trying to change that with its 2-year-old law.
Out back on the store's loading dock, Djerbrani plunges a thermometer into a yogurt. "I take the temperature of dairy products to make sure they've been kept refrigerated," he says.
Djerbrani loads the food into his van and drives it across town to a church, which will distribute it to poor families.
Gillaine Demeules is a volunteer with the St. Vincent de Paul charity. She's getting ready for the weekly food handout.
"Tomorrow, we'll give people soup, sardines, pasta and whatever fresh items they deliver us today," she says. "We never know what they're gonna bring."
Across France, 5,000 charities depend on the food bank network, which now gets nearly half of its donations from grocery stores, according to Jacques Bailet, head of the French network of food banks known as Banques Alimentaires. The new law has increased the quantity and quality of donations. There are more fresh foods and products available further from their expiration date.
He says the law also helps cut back on food waste by getting rid of certain constraining contracts between supermarkets and food manufacturers.
"There was one food manufacturer that was not authorized to donate the sandwiches it made for a particular supermarket brand. But now, we get 30,000 sandwiches a month from them — sandwiches that used to be thrown away," Bailet says.
While the world wastes about one-third of the food it produces, and France wastes as much as 66 pounds per person per year, Americans waste some 200 billion pounds of food a year. That is enough to fill up the 90,000-seat Rose Bowl stadium every day, says Jonathan Bloom, the author of American Wasteland, about food waste in the United States. He says there are different ways of cutting back on food waste. For example, you can start from the end of the chain by banning food in landfills.
THE SALT
Anthony Bourdain Urges Americans To 'Value The Things We Eat'
Bloom says the French law is great, and he would love to see such a policy shift in Washington. But it strikes him as difficult, politically, especially in today's climate. He knows Americans will be less excited about the government telling businesses what to do.
"The French version is quite socialist, but I would say in a great way because you're providing a way where they [supermarkets] have to do the beneficial things not only for the environment but from an ethical standpoint of getting healthy food to those who need it and minimizing some of the harmful greenhouse gas emissions that come when food ends up in a landfill," he says.
The French law seems to have encouraged the development of a whole ecosystem of businesses that are helping grocery stores better manage their stocks and reduce food waste, although a formal review is still in the works.
Parliamentarian Guillaume Garot wrote the law. He believes the fight against food waste should be as important as other national causes, like wearing seatbelts. Garot says he has been contacted by people from all over the world who want to do the same thing.
"It's changed the supermarkets' practices," he says. "They're more attentive to their environment, and they give more."
But most important, says Garot, is that a supermarket is now seen as more than just a profit center. It's a place where there has to be humanity.
World Food Programme Italia Named As Patron For The Fourth Edition of Seeds&Chips, The Global Innovation Summit
World Food Programme Italia Named As Patron For The Fourth Edition of Seeds&Chips, The Global Innovation Summit
“2.6 million people in Northeast Nigeria are facing hunger and 450,000 children are severely malnourished”.
Seeds&Chips ticket sales will go to supporting World Food Programme works in North East Nigeria, and the Summit will also promote ShareTheMeal, the first app designed to fight global hunger.
Milan, 26 February 2018 – The fourth edition of Seeds&Chips – The Global Food Innovation Summit (7-10 May 2018, MiCo Milano Congressi) will be under the patronage of the World Food Programme (WFP) Italia.
The WFP is the world’s largest humanitarian organization dedicated to combatting world hunger, which currently afflicts 815 million people around the globe. Seeds&Chips, which each year brings influential figures in the field of food and agricultural innovation from across academia, politics, and international institutions to Milan, will donate a portion of its ticket sales to the WFP’s emergency food operations addressing severe malnutrition in Nigeria.
Marco Gualtieri, President and founder of Seeds&Chips commented: “This year, we have once again enthusiastically joined the WFP’s initiatives and we are happy to be able to contribute to aiding the Nigerian people. The Summit has always united food, sustainability, and innovation through partnerships between startups, companies, opinion leaders and global media to address larger themes within food and the new solutions that technological development can offer, not just for the most economically advanced countries but particularly for those populations who live in poverty and struggle with a scarcity of resources.”
Beyond supporting the food assistance programs of the WFP, Seeds&Chips will be promoting ShareTheMeal, the app developed by the WFP which allows users to give food assistance to a child with a simple tap on a smartphone. Through the app, it takes only 0,40EUR cents to provide one day of food relief to one child.
“Since ShareTheMeal’s launch two years ago, more than one million people have downloaded the app and have shared more than 21 million meals with thousands of hungry children, in order to support WFP’s most critical food emergencies.” says Massimiliano Costa, Head of ShareTheMeal. “In the world, smartphones outnumber hungry children 20 to 1. This means that if we join our forces and donate through ShareTheMeal, we can reach zero hunger. For this reason I thank WFP Italia and Seeds&Chips for giving the possibility to all Summit’s participants to support WFP operations in North East Nigeria, where ShareTheMeal is aiming to provide life-saving food assistance for 100 days to those children most at risk.
“Innovation has a crucial role to play in the fight against hunger, not only for the World Food Programme but for everyone working to improve the lives of those furthest behind,” said Robert Opp, Director of Innovation and Change Management at WFP. “The availability of new technologies and approaches today presents a tremendous opportunity. We need to test these approaches to find out what works and what doesn’t, and then scale up the most promising innovations.” Mr. Opp also noted the importance of conferences like Seeds & Chips, which represents an opportunity to further our thinking and forge new partnerships for Zero Hunger.
"New technologies and innovation applied to sustainable development represent an extraordinary opportunity for WFP", said Vincenzo Sanasi d'Arpe, President of WFP Italia. "In some of the most remote areas, the use of innovative technologies has allowed us to find more effective and unprecedented solutions to provide food assistance to the most fragile populations. We are proud,” continued President Sanasi, “to give our patronage once again to Seeds&Chips, to whom we are very grateful for their continued support of WFP humanitarian operations in North-East Nigeria. Together with Seeds & Chips we encourage everyone to support WFP by downloading ShareTheMeal, the first app against world hunger. "
The WFP notes that in the states of Borno, Yobe and Adamawa in North East Nigeria, violence inflicted by Boko Haram affects the lives and livelihoods of millions of people. 2,6 million of people suffer from hunger and 450,000 children are severely malnourished. Violence and insecurity are causing a mass exodus: 1.62 million people live in IDP camps or communities in Nigeria and tens of thousands are forced to seek refuge in neighbouring countries, such as Cameroon, Chad and Niger. Many of those who left the country are now beginning to return, and lack basic needs like food and housing
***
Seeds&Chips, The Global Food Innovation Summit, founded by entrepreneur Marco Gualtieri, is the largest Food Innovation event in the world. The Summit is a showcase entirely dedicated to promoting innovative food solutions and talent from around the world, with an exhibition hall for innovators to present their work. Together, actors from all points in the global food chain discuss the themes and projects that are changing the way in which food is produced, transformed, distributed, consumed, and recycled. At the Third edition of the Global Food Innovation Summit, President Barack Obama made his first post presidency appearance as a Keynote speaker, taking his place among 300 speakers and 240 exhibitors from around the world. In four days, the Summit recorded 15,800 visitors and 131 million social media impressions. The Fourth edition of The Seeds&Chips Global Food Innovation Summit takes place at MiCo, Milano Congressi, from May 7-10, 2018. Among the speakers scheduled to appear are Former US Secretary of State John Kerry and Howard Schultz, Executive Chairman of Starbucks.
The United Nations World Food Programme is the largest humanitarian agency dedicated to fighting global famine through emergency food assistance and improving the nutrition and resilience of communities suffering from malnutrition. Every year, WFP provides assistance to approximately 80 million people in nearly 80 countries. The WFP is 100% funded through voluntary donations and takes contributions from governments, companies and individuals.
WFP Italia is a non-profit organization working in support of the World Food Program and is the reference point in Italy for those who wish to support the WFP.
WFP’s ShareTheMeal app is a mobile-first fundraising tool that allows users to feed a child, with just a tap on their device and for as little as US$0.50. Since its launch two years ago, more than 1,000,000 people have joined the community worldwide. Users have shared over 21 million meals with thousands of hungry children in some of WFP’s most critical operations, including Yemen, Syria and South Sudan. The app has been awarded the Social Impact Award at the 2017 Google Play Awards.
Need A Creative Boost? Take A Look At Your Diet
Need A Creative Boost? Take A Look At Your Diet
By Daniel Kunitz
Feb 23, 2018
I’m in the back room of Meredith Rosen Gallery in New York, talking food with Jennifer Rubell moments before she begins a daily performance (part of her current exhibition there), in which she is the recipient of numerous pies to the face. For the artist, food serves as a medium and a source of inspiration.
“I eat in a very particular way,” Rubell says. “If I wrote down everything I consumed in a day and you looked at my work, you’d understand that it’s exactly the same thing. I would call it minimalist, in the sense that every detail matters, the vegetable, meat, fish, whatever. It’s great food all the time, I never waste a meal—except for the Chipotle I just had.”
Rubell assures me she’s not alone: virtually all the artists she can think of are exacting about the way they eat, though few follow diets. Rosen, her dealer, adds that most artists are also good cooks. And why not? Artists, almost by definition, are sensualists who like making things, and food certainly engages several senses. But if artists are paying so much attention to food, I wonder if they might be using it, even inadvertently, to boost creativity, or if one might even consciously try to optimize one’s output with nutrition.
Jennifer Rubell, Consent, 2018, daily interactive performance. Photo by Jason Schmidt. Courtesy of Meredith Rosen Gallery.
Jennifer Rubell, Consent, 2018, daily interactive performance. Photo by Jason Schmidt. Courtesy of Meredith Rosen Gallery.
Dr. Fernando Gómez-Pinilla, a professor in the Departments of Neurosurgery and Integrative Biology and Physiology at UCLA, thinks we can. Ten years ago, he undertook a study, for the journal Nature Reviews Neuroscience, of the effects of nutrients on cognitive function. “Food is like a pharmaceutical compound that affects the brain,” he said in an interviewafter the study was published. “This raises the exciting possibility that changes in diet are a viable strategy for enhancing cognitive abilities.” Since then, he tells me, “there have been many studies that establish the fact that different food components have very powerful roles in cognitive function.”
Taken together these investigations suggest some avenues toward enhancing creativity, from the broadest strategy to minute, tactical interventions. One study, for instance, found that young adults who simply ate more fruits and vegetables “reported higher average eudaemonic well-being, more intense feelings of curiosity, and greater creativity compared with young adults who ate less.” This finding ought to tickle your own curiosity, since there is a long-assumed link between creativity and melancholia, or depression. It turns out that in aggregate these studies tell us a lot about what science has determined (or assumes) to be the ideal physical and emotional conditions for creativity, such as overall happiness or being chilled out.
As to why eating more fruits and vegetables might increase our sense of well-being and make us more creative, Dr. Gómez-Pinilla argues for a two-fold answer. He points first to the role of flavonoids, which are compounds found most commonly in fruit and many vegetables. Although the science underlying the exact actions of these compounds remains fuzzy, it seems that they both increase blood flow within the brain and promote synaptic plasticity (the ability to make stronger connections between synapses, increasing memory and sharpening thinking). The second reason is that consuming more fruits and vegetables often means eating less sugar, and excess sugar has been shown to contribute to cognitive decline and depression. So, Rubell would do well to avoid eating pies in her performance.
Diet, however, is never simple. It’s always a matter of trade-offs, as is demonstrated through the pros and cons of sugar. Glucose (one type of sugar) is the primary fuel source for all cells, especially those in the brain, because the brain uses most of our energy. Not eating enough can leave you feeling sluggish and mentally slow. However, eating too much sugar—which, I think we all recognize, is woefully easy to do—is thought to accelerate the aging of cells and, according to a review by the Harvard Department of Neurobiology is linked “to memory and cognitive deficiencies,” neither of which is a plus for creative thinking.
Consider the problem of chocolate. It contains cocoa polyphenols that can elevate mood and alleviate anxiety—which can hinder the decision-making that is central to creative endeavors. These traits have led to articles extolling the treat as a productivity enhancer. Yet, chocolate is almost always mixed with high amounts of sugar, which in the short term may well help you ramp-up output and be more creative, but over time can impair brain function and lead to all sorts of health problems.
Perhaps we’d do better to stick with omega-3 fatty acids, which Dr. Gómez-Pinilla puts “at the top of the list.” He pointed specifically to DHA and EPA, which are found in fish, fish oil, and, to a smaller extent, in pastured eggs and beef. People with various cognitive disorders as well as attention problems often have low levels of these fatty acids, and some studies have concluded that consuming fish or fish oil can have a protective effect on the brain. There is also some evidence that supplementing with DHA and EPA can help brain efficiency and heighten cognitive performance. Walnuts are rich in another omega-3 fatty acid, ALA, but also in antioxidants, vitamin E, and folate. What this combination of compounds does to the brain remains unclear, but one study out of UCLA found that munching on a handful of walnuts a day, over a period of years, resulted in improved cognition in a wide swathe of the population.
Still, a handful of fish-oil pills or walnuts will not transform you into a Leonardo. I would add that anything other than high-quality fish oil will be destructive rather than helpful, and sources of the good stuff are both difficult to find and expensive. Then again, a steady diet of fish might allow you to remain highly inventive as you age.
But long-term, incremental changes are not what most of us are looking for. What we want is a hack, the magic pill that will blast your mind into the creative stratosphere.
Well, aside from re-engineering your DNA, there aren’t a lot of options. There are those who whisper about tyrosine, one of the few substances shown to have a direct effect on creativity. A dopamine precursor abundant in seaweed, bananas, and almonds, tyrosine has been shown to “promote convergent (‘deep’) thinking,” as the authors of a study in the journal Psychological Research put it, and “facilitate control-hungry creative operations.”
Others, like the painter Caio Fonseca, who in his spare time is also a pianist and classical composer, swear off food altogether—or at least some of the time. Not long ago, Fonseca experimented with a seven-day fast that left him feeling calm and remarkably clear-headed. The experience led him to begin intermittent fasting, eating all his food within an eight-hour window each day. The practice has resulted in improved brain function—in studies on mice—and claims numerous adherents among humans. “It’s not that I notice feeling sharper when I’m fasting,” says Fonseca. “But when I slip up and break the habit, I notice feeling foggier and less energetic.”
The irony of all this searching for the perfect brain-kibble is that many of us already indulge in the most tried and true creativity hack known to history: alcohol. As generations of boozing artists and writers can attest, alcohol, at least in the right amount, works. But how it works has only recently been demonstrated. And, oddly enough, it’s by impairing brain function (which means, of course, it’s not healthy to consume anything more than small amounts). Alcohol hampers concentration, allowing the mind to wander, and, several studies have found, a straying mind is actually better at creative problem solving than a focused mind.
I would add that alcohol is also disinhibiting, so it may make you less likely to edit out seemingly “incorrect” notions—such as the creeping thought that diet is too complex a subject to keep reading about, so better just have another whiskey.
Daniel Kunitz
Transforming Germany’s Cities Into Organic Food Gardens
Transforming Germany’s Cities Into Organic Food Gardens
2/22/201 | FreshPlaza
With ever more people living in urban centers, food security and quality is becoming a pressing issue. In Germany, cities are increasingly taking the production of organic products to a hyperlocal level.
As part of Biostädte (‘organic cities’), now Nuremberg joins a network of municipalities across Germany -including Munich, Bremen and Karlsruhe- working to make food production healthier and more sustainable.
In other cities like Berlin, Cologne and Kiel, urban and community-supported agriculture is introduced, which includes the greening of new buildings and the transformation of uncontaminated industrial land into community gardens. Their plans also foresee car-free, solar-powered districts where edible plants grow on and around buildings.
Citizens are being encouraged to cultivate useful crops, using public green areas in their neighborhoods to plant rows of potato plants or fruit trees. In doing so, they alleviate the municipal taxes, as this costs less than designing and maintaining the public green spaces.
According to an article by dw.com, these urban agricultural spaces are intended to become focal points where food is produced, processed and traded.
How Two Toronto Women Are Turning Vacant Lots Into Food
How Two Toronto Women Are Turning Vacant Lots Into Food
The co-founders of the Bowery Project use milk crates to temporarily transform empty urban space into mobile farms
By Rashida PowankumarFebruary 20th, 2018
Rachel Kimel and Deena DelZotto, co-founders of the Bowery Project, love working with plants.
They started the non-profit organization because they were especially interested in growing food and educating the public about healthy eating. The Evergreen Brick Works and greenhouse, which specializes in “sustainable practices,” was one of the spaces that inspired them.
"Bowery" actually means "farm" in Dutch. So we wanted to come up with a name not too simplistic as "green in the city" or ‘green spaces downtown,’” Kimel said at a meeting at the Leaside Public Library in East York on Feb. 8.
“In New York, the Bowery was the road that led from the settlements to the farms, hence why we named our project after the New York City street.“
The Bowery Project would not be what it is today without milk crates. All of its produce is grown in “re-purposed milk crates that sit above the land,” its website explains.
The crates are light and mobile, making it easy for anyone to lift. “A farm of up to 5,000 crates can be disassembled and relocated within 24 hours,” which aligns with the mission to “create opportunities for urban agriculture through the temporary use of vacant lots.”
Environmental sustainability is important to DelZotto, a mother of three, who explained the importance of thinking twice before eating unhealthy meals.
“I think that once you have a child, you realize that everything that goes into their mouths becomes a part of their body,” she said. “I think you become more aware of the process — because you see how it grows, maybe you will eat it and want to taste it.”
The Bowery Project has several sources of funding — The Ontario Trillium Foundation, fundraising events, and chefs among them — and benefits many diverse communities, including a Toronto Community Housing neighborhood for single mothers for which Kimel and DelZotto’s organization helps provide three healthy meals a day.
The founders of the project are looking for summer students and volunteers to continue educating the public and turning more vacant lots into farms. If you’re interested, you can find more information at www.boweryproject.ca/what-you-can-do.
Transforming German Cities Into Organic Food Gardens
Transforming German Cities Into Organic Food Gardens
With ever more people living in urban centers, food security — and quality — is becoming a pressing issue. In Germany, cities are increasingly taking the task of producing organic products to a hyperlocal level.
In Nuremberg, every first-grader starts the year with a gift: a yellow plastic lunchbox filled with healthy food.
The gift, refilled daily, is part of a city initiative to increase the share of local, organic food in public institutions — not just daycare centers and schools, but also retirement homes, hospitals, correctional facilities and administrative centers.
As part of Biostädte, or organic cities, it joins a network of municipalities across Germany — including Munich, Bremen and Karlsruhe — working to make food production healthier and more sustainable.
Read more: How sustainably do Germans eat?
To mark their first day of school, first-graders in Nuremberg are given a flashy new lunch box — filled with organic food
Greening cities — also for food production
In other cities like Berlin, Cologne and Kiel, similar food councils are introducing urban and community-supported agriculture, which includes the greening of new buildings and the transformation of uncontaminated industrial land into community gardens.
Their plans also include projects for car-free, solar-powered districts where edible plants grow on and around buildings.
Read more: From gray to green: Urban farming around the world
Local citizens are being encouraged to cultivate useful crops, using public green areas in their neighborhoods to plant rows of potato plants or fruit trees. Doing so gives municipal coffers a break: it costs less than designing and maintaining public green spaces with ornamental plants.
Urban agriculture: Food grown in the city
These urban agricultural spaces are intended to become focal points where food is produced, processed and traded.
In Berlin — with its 3.6 million inhabitants and virtually no local agricultural land — the need for such initiatives focusing on high-quality, sustainable food is particularly high.
To meet these goals, Berlin has recently created the House of Food foundation, to help the city make the transition to organic products — without a budget increase, and if possible, without subsidies.
The city is following a model first created by Copenhagen, where in 2007 the Danish capital brought together cooks, food experts, teachers and designers to offer advice and cooking courses.
Today, roughly 70 percent of the food in Copenhagen's city-run kitchens is organic; in smaller institutions, like kindergartens, that figure is as high as 90 percent.
Taking the lead in Germany
In Nuremberg, the city wanted to lead by example: every February, Biofach, which according to organizers is the world's largest trade fair for organic products, takes place in the northern Bavarian city.
At this year's Biofach, increasing public demand for organic products is in the spotlight: The organic food market has grown by about 6 percent in Germany over the past year, making up about 5 percent of the total food market there.
Since 2003, certified organic caterers have been providing meals to daycare centers and schools in Nuremberg, and leading cooking workshops for students, teachers and caretakers.
"The proportion of organic ingredients has continuously increased — and usually without any increase in price," said Werner Ebert, head of the environment and health department at BioMetropole Nürnberg, an organization that works on the initiative with the city.
In the meantime, some of the facilities have begun cooking meals themselves, he added. "This fresh food has more nutrients, and is cheaper than having meals delivered."
By sticking to seasonal products and reducing the amount of meat on offer, the city is able to keep costs low.
Organic food catching on in India
"Back in 2003, organic initiatives were a fringe topic — but today we're seeing plenty of support for our work," Ebert told DW.
Those interested in the organic movement have the chance to visit farms in the region twice a year, though the "Bio on Tour" initiative, while organized trips abroad allow citizens to see how other regions in Europe are introducing sustainability into their lives.
Even Nuremberg's world-famous Christmas market has made the move to sustainability, with many stands offering products with quality organic labels — some coming directly from the producer.
As Ebert points out, organic efforts don't end at the city limits. For example, the city provides financial support for a traditional apple orchard project in the nearby Hersbruck Mountains, which produces bottles of Pom200, an organic apple juice.
Read more: Can Germany's heirloom apple varieties be saved?
'Nutritional change begins in the city'
"Civic space plays an important role in the societal debate on nutrition," said Philipp Stierand, an expert on nutrition and cities. "It's all about regionality and food origins."
Urbanization, he points out, takes a serious toll on the environment: arable land surrounding cities is built up and resources are depleted, while conventional industrial agriculture can deplete the soil, damage ecosystems and contribute to climate change with air pollution produced by long shipping routes.
Locally grown foods often have a much smaller carbon footprint
Conventional agriculture, believes Stierand, is not sustainable in the long run — water quality, biodiversity and climate change must be made a priority.
At the same time, society is faced with the task of ensuring food security, both in terms of quantity and quality. Cities are increasingly addressing food-related issues like obesity and allergies, and citizens are demanding that they have a say in where their food comes from.
Though the majority of the global food supply is still organized at a national and global scale, Stierand believes the regional share — be it local markets, corner stores or home delivery of organic products — will steadily increase, with the local food supply becoming more diverse.
"Nutritional change begins in the city," said Stierand. "These nutrition councils, being set up all over Germany, are a clear signal that consumers are looking for — and organizing — local alternatives to supermarkets and discount stores."