In the past year, we saw many issues with foodborne illnesses and a large number of food recalls due to confirmed or probable pathogen or allergen contamination
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The U.S. economy continued to strengthen over the past year, as consumers, businesses, and investors enjoyed low unemployment, growth in gross domestic product (GDP), and, for the most part, a strong stock market.
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Recent data from New England estimates that 21 percent of gross food sales by distributors are local foods, with colleges, K-12 school food services, and hospitals spending 21 percent, 16 percent, and 5 percent of their budgets respectively on local foods. This illustrates the enormous potential of using institutional purchasing power to support local and regional farms.
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Over the past year, concerns about farm animal welfare largely continued in the same vein as they had in the previous year, with standards enforced mostly through voluntary programs undertaken by industry and animal welfare organizations, rather than by government.
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Several questions arise when considering the relationships between food, land use, and farming practices. In particular, what foods are grown and raised, and in what amounts and proportions?
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Dietary quality is an important determinant of weight gain and obesity, and a vast body of evidence shows that diet quality directly affects the risk of almost all important diseases independent of its effect on body weight.
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The conventional approach to weight control is focused on calorie balance, with advice to “eat less, and move more.” Yet an astoundingly small proportion of people with excessive weight (more than two thirds of the U.S. adult population) can maintain significant weight loss over the long term, despite the simplicity of this advice.
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The average American adult man consumes 75 percent more protein than is required; for American women, it’s 50 percent more.
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Increasing fruit and vegetable consumption is great for our health. The fruit and vegetable sectors have both been leaders in engaging environmentally aware consumers, with offerings that are certified organic, locally produced, low in greenhouse gases, or some combination of these qualities.
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Globally, over three billion people depend on wild and farmed fish as a major source of protein. Nearly one in five—1.39 billion people—are vulnerable because they rely on inadequately managed wild fisheries.
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