073 final
List and discuss the six pillars of food sovereignty -Each pillar have a positive and negative aspect
focuses on food for people values food providers localizes food systems puts control locally builds knowledge and skills works with nature
La Via Campesina:
Social movement "to protect the lives and livelihoods of peasant families and rural workers and to defend their land, territory, water, seeds, and more." Underlying premise: power structures in our current global food system puts people and the planet at risk and has not been successful in eradicating poverty or malnutrition Formed in the 1990s to bring together farmer organizations Today the movement has 182 member organizations in 81 countries
indirect ecosystem services
Soil and water conservation Maintenance of soil fertility Conservation of biota and pollination of plants
Food sovereignty
focuses on "ecologically appropriate production, distribution and consumption, social-economic justice and local food systems as ways to tackle hunger and poverty"
Food security
focuses on access to sufficient, safe, and nutritious food to tackle hunger and malnutrition
What needs to be done?
• We need to increase the environmental efficiency of food production • However, this on its own will not deliver a sustainable food system • Equal attention needs to be paid to issues raised by the other framings • How can demand for foods with high environmental impact be moderated and the supply and consumption of more diverse plant- based foods increased? • How can we develop systems of governance that deliver on production and consumption objectives while promoting fairness and justice? • The values that different stakeholders bring to the debate on food sustainability are the source of much disagreement and miscommunication • By identifying values that are common among apparently very different stakeholders it may be possible to resolve some differences and make progress
Define food security
"Food security exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food which meets their dietary needs and food preferences for an active and healthy life." Having access to food that aligns to what you eat
Provide examples of points in the food system when contamination can occur
-Contamination can occur at any "link" in the food system Contamination can occur: by directly in the water supply - swimming for example due to agricultural chemicals - grazing foods that animals eat are contaminated than humans eat industrial wastes - can lead up the supply chains - small fish are eaten by big fish which humans then eat which can lead to different ways of getting into food supply: grazing animals
problems may be
: inefficient farming practices (technologies to meet our needs - machinery, seed variety, computer software, etc) - also impacting our environment in a negative way. Also farmers are currently not being paid enough to sustain their lives.
Structure of the food retail sector:
Across the food retailing sector, we now only have 4 mega chain grocery stores controlling the market
EAT-LANCET REPORT: HEALTHY DIETS FROM SUSTAINABLE FOOD SYSTEMS
Action 1: Healthy Diets - eat more plant based diets Action 2: ½ the amount of food waste we are producing Action 3: Adjusting food production to being more sustainable. Each agricultural process should have a limit of production based on its impacts to the environment/atmosphere
Consumer Perspective critiques
Adopt this perspective: Critiques What about in low-income settings where diets are often monotonous and lack diversity - can plant- based diets provide all essential nutrients? How are we going to get 7.7 billion people to agree to change their behavior? Is that fair? Ex:// Fiscal and regulatory measures such as taxes, subsidies, and bans on certain foods Ex:// Education promoting plant-based diets, avoidance of packaged and ultra-processed foods, and reduction of food waste People buy too much food, they are not as educated in regard to knowing the correct foods to purchase Healthier foods are way more expensive - limits so many people to adapting this perspective This perspective points fingers at individual consumers
Public Health Theory: Transtheoretical model -
Behavior change is a process, not an event (also called stages of change) -5 stages of change where each stage identifies where someone is at, so you can create strategies most effective to them at their current change
Green Revolution:
Beginning in the mid-20th century (~1960s), high rates of investment in: Crop research (breeding, inputs, production techniques) -Infrastructure -Market development -Supportive policies (fiscal policies that allow farmers to take our loans or invest in irrigation for example) -Associated with a substantial increase in production of grains (especially wheat and rice) that resulted in large part from the introduction and promotion of new, high yielding grain varieties in low-income countries Purpose: to increase crop production Most notable yield increases were in Asia and Latin America, preventing wide scale famine in these parts of the world
PLASTIC POLLUTION:
Benefits to society: Took off in the 1970-1980s Food safety Convenience Lower cost potential Used as products in car manufacturing - so makes car lighter (positive impact on greenhouse gas emissions) Environmental side effects of plastic production and use Sticks around for a long time Can leach into consumption (water and food) Increase in emissions When predators eat smaller prey, the plastic bioaccumulates up the food chain, eventually reaching humans
List and discuss categories of food contaminants
Can cause foodborne illness (food poisoning) [Pathogens and biological toxins in food generally cause illness within hours or days of exposure] Microbiological pathogens Biological toxins Cramps, nausea, vomiting, and diarrhea --> body's biological response to expel 'invaders' Estimated 48 million cases per year in the US, affecting one in six Americans Norovirus (Virus) - spread by infected utensils handled by infected persons> salmonella bacteria - spread by raw and undercooked poultry, eggs, beef, and pork> C. Perfringens (bacteria) - foods that got too warm > campylobacter (bacteria) - spread by raw and undercooked poultry
Why do we have such big waste in the USA
Consumer society Not wanting "white space" on the table Take more than you need Food tends to go bad after sitting there for a long time We have large portions of food at restaurants Tend to follow the "best-buy" dates on labels - throw away food when not necessarily bad Throw away fruit and veggies with imperfections because can't be sold in a grocery store Too small of a labor force to be able to pick all the crops on a farm
Why enter and remain in farming?:
Continue family tradition Resource that people will always need Lifestyle choice Live within nature Value the work put into farming / pass these traits onto their children They want to be their own boss
Production perspective thinks solutions would be: "more for less"
Currently the dominant discourse in food sustainability debates Expects that demand cannot be significantly influenced or moderated Emphasize one dimension of food security which is: availability (4 components of food security: availability, access, utilization, and stability) Critiques are: Is this overly optimistic and simplistic? Does this approach entrench patterns of over-consumption? Does this approach reinforce existing power structures and perpetuate inequalities in the system? Examples: Green Revolution, Compostable packaging , & Product reformulation
Localizes food systems
Decreases the food miles - bring producers and consumers together so they can directly communicate
Retail activities
Depends on business practices, store format, product mix, shopping activity, and the equipment used for in-store food preparation, preservation, and display
Compare how factors acting at different layers of the socioecological model can impact the healthfulness of food choices
Dietary Convergence and adaptation Dietary convergence: "increased reliance on a narrow base of staple grains, increased consumption of meat and meat products, dairy products, edible oil, salt and sugar, and a lower intake of dietary fibre" Income and price Dietary adaptation: "increased consumption of brand-name processed and store-bought food, an increased number of meals eaten outside the home and consumer behaviours driven by the appeal of new foods available" Demands on time, increased exposure to advertising, availability of new foods and emergence of new food retail outlets
What do we get from agricultural biodiversity?
Direct Services indirect ecosystems services services to future generations
PRODUCTION ACTIVITIES
Direct emissions N2O emissions from soils (38%) CH4 from enteric fermentation (32%) Biomass burning (12%) Rice production (11%) Manure management (7%) Indirect emissions CO2 from land-cover change Deforestation Forest degradation Peat land degradation Peet lands, burning land, normal products Cows contribute lots of methane (via burping and farting) that contribute immensely to climate change (global warming)
services to future generation?
Diversity supports species ability to adapt and evolve to changing environments and conditions
malnutrition - undernutrition?
Do not have enough to meet caloric needs Type Appearance Cause Acute Wasting (thinness; low weight-for-height) ex:// 3 main types of wasting causes: Natural disaster, acute illness, times of conflict (recently in Yemen) Acute inadequate nutrition leading to rapid weight loss or failure to gain weight normally Chronic Stunting (shortness; low height-for-age) -Causes: poverty (long-term undernutrition), disease (intestinal worms - limit proper calories needed for proper growth) Inadequate nutrition over a long period of time leading to failure of linear growth Acute and Chronic Underweight (low weight-for-age) ex:// children who live in Yemen have not been able to adequately eat due to war) A combination measure, therefore, it could occur as a result of wasting, stunting, or both * Around 45% of deaths among children under 5 years old are linked to undernutrition ~½ of these deaths are due to wasting, stunting, or a combination of both Poor diet is now responsible for more deaths than any other risk globally, including smoking
Define and describe the nutrition transition
Dynamic shifts in dietary intake and physical activity patterns and corresponding trends in prevalence of obesity and other nutrition-related NCDs
Fertilizer production?
Energy intensive to produce Production of nitrate fertilizers produces nitrous oxide (N2O) Animal feed production Direct emissions from the use of fossil-fuel inputs (in cultivation, transport, and the processing of feed) Indirect emissions through land-cover change both for grazing and for feed cultivation Ruminants require more feed per unit of meat than monogastric animals (pigs and poultry), and therefore emissions per unit of product are higher for ruminants
Catering and domestic food management
Energy used in food cooking, storage (including refrigeration), and preparation Consumer waste Direct emissions from CH4 emissions from landfills Indirect emissions from the production, distribution, and refrigeration of the wasted food itself
. Focuses on food for people
Ensures equal access to food Culturally appropriate Focus needs to be on food for human consumption Rejects that food is just a commodity for business
Works with nature
Ensures that food grown and sold are as environmentally sustainable as it can be Rejects methods that harm the ecosystem
3 legs of sustainability stool:
Environmental Sustainability - -food and plastic waste -Greenhouse gases -Decline in biodiversity -An inviduals, cultures, or country's footprint -Natural resources -resilience to bounce back Economic Sustainability: -job stability -affordability - economic resilience of companies- can companies continue operating normally after a shock of some sort? Social Sustainability: well-being
Consumer Perspective:
FROM THE CONSUMPTION PERSPECTIVE, PROBLEMS ARE DUE TO CONSUMER DEMAND The problem is... Excessive meat and dairy consumption undermines health and is a major contributor to greenhouse gas emissions and groundwater pollution Excessive consumption, particularly of high-impact foods such as meat and dairy products, is a leading cause of the sustainability crisis we face People consume both too much food and the wrong types of foods Emphasizes plant-based diets and minimization of food waste
direct services
Food Raw materials for goods (e.g. cotton for clothing) Wood for shelter and fuel Plants and roots for medicines Materials for biofuels
4 different dimensions of food security?
Food availability: The availability of sufficient quantities of food of appropriate quality Food access: Access by individuals to adequate resources (e.g. $) for acquiring appropriate foods for a nutritious diet Utilization: Utilization of food through adequate diet, clean water, sanitation and health care to reach a state of nutritional well-being where all physiological needs are met Stability: To be food secure, a population, household or individual must have access to adequate food at all times Ex:// 4 year old making food. You may have beans in your house but at too short to reach them in the cabinet - have to get a stool (availability and food access). Then you don't know how to use a can opener so the utilization of the beans can't happen
Levels of food insecurity severity levels (outside in)
Food security Moderate food insecurity Severe food insecurity
Discuss how the structure, function, and power relationships in food systems shape local economies and impact the choices that farmers, consumers, and other food system participants have
Food system wages 2018 (remember that averages: mask variability) - US mean wage: $51,960 Food preparation and serving-related jobs 12.5 million jobs (6.4% of U.S. employment) is in the food service, eating and drinking places 13 million workers Annual mean wage = $25,580 Food processing jobs 801,770 workers Annual mean wage = $30,090 Farming, fishing, and forestry jobs 480,130 workers Annual mean wage = $30,140
SUGGESTED MECHANISMS LINKING GLOBALIZATION TO NUTRITION TRANSITION
Food trade and global sourcing Foreign direct investment Global food advertising and promotions Retail restructuring (e.g. emergence of supermarkets) Development of global rules and institutions that govern food production, trade, distribution, and marketing Urbanization Cultural change and influence
Identify factors that contribute to nutrition transition
Globalization shapes (impacts diet, children, death cause) these two trends: → Globalization is likely to bring threats and opportunities for health Demographic transition the shift from a pattern of high fertility and mortality to one of low fertility and mortality (typical of modern industrialized countries) Epidemiologic transition the shift from a pattern of high prevalence of infectious disease - associated with malnutrition, periodic famine, and poor environmental sanitation - to one of high prevalence of chronic and degenerative disease - associated with urban-industrial lifestyles Longer you live, higher chances of getting NCDs
TIPPED WORKER WAGES HAVE BEEN FROZEN AT $2.13 PER HOUR SINCE 1996
Herman cain wanted it to be this way larger structural issues Herman was the head of the national restaurant association -they wanted to freeze the minimum wage for restaurant workers because they earn tips do to restaurants will earn more if they pay workers much less
Most important concern is that food systems will have reduced capacity to assure food security to poor populations vulnerable to hunger and malnutrition
Impacts on food availability and safety Impacts on food affordability Impacts on incomes and livelihoods Impacts are hard to predict; models often are based on climatic conditions experienced historically
How much food do we waste?
In the US, we do not eat 30-40% of our food Over 400 pounds of food per person annually 1,250 calories per person per day $1,800 average cost for a household of four per year ($35/week) Cutting food waste by less than 1/3 would be enough to feed all 42 million food insecure Americans completely Globally, an estimated 30% of food is wasted Per person each day, the amount of food wasted in the amount a small child would consume Australia and USA waste the most food
Micronutrient malnutrition?
Inadequate intake of vitamins and minerals such as iron, iodine, vitamin A, folate and zinc Affects nearly one-third of the world's population Often referred to as "hidden hunger" Micronutrient deficiencies can lead to suboptimal physical and mental development in children, vulnerability or exacerbation of disease, blindness and general losses in productivity and potential Nearly 1/3rd of the population (present in USA) Can look at someone and have no idea that they are suffering (a hidden area) Can have impacts on a child's mental, physically capacity Can have an impact with infectious diseases as well as noncommunicable ex:// Prevalence of anemia in pregnant women in 2016 Increases risk for greater blood loss during delivery and increase chances of getting infectious diseases
WHAT ARE THE PRIMARY CRITIQUES OF THE GREEN REVOLUTION?
Increased reliance of monoculture crop production Issues: impacts soil quality, increased reliance on agrochemical inputs, decreases biodiversity, costs of buying these inputs are very costly Was positive for countries experiencing famine (however, other negative issues (above) were created as a result) Compostable packaging is related to this perspective
TWICE AS MANY RESTAURANT WORKERS REPORT FOOD INSECURITY COMPARED TO OVERALL US POPULATION
Increases food security • Full-time status • Paid time off or paid sick days • On the job training • Employer-sponsored health insurance • Wages of at least $15 per hour • Affiliation with a union or working for a restaurant committed to "high road" employment practices Decreases food security • Frequent occurrence of wage and tip theft • Lack of overtime pay • Variable work schedule • Undocumented immigration status
Provide and discuss examples of strategies within each perspective
La Via Campesina Transformative agroecology Subsidized CSA program for low-income families
Why does food go to waste?
Leaving fields unharvested Rejecting produce for cosmetic reasons Failing to prevent food spoilage or damage from insects, rodents, birds, molds, or bacteria Malfunctioning equipment Serving restaurant patrons unreasonably large portions Throwing out anything past or even close to its "sell by" date Letting food rot in the back of our fridges Trimming edible parts such as skin and fat Cooking more than you need Throwing out extras or 'leftovers'
Livestock and fisheries
Livestock may be impacted by changes in feed production, water availability, disease prevalence, and genetic diversity Marine capture fisheries may be impacted by modest declines in ocean productivity Inland aquaculture may be sensitive to water scarcity or increasing frequency and intensity of flooding
How does food become contaminated with pathogens and biological toxins? Some sources of cross-contamination include:
Manure from fields Animals guts in slaughtering facilities Raw animal products can harbor pathogens Food handling by infected people Use of contaminated cutting boards or kitchen utensils
Summarize environmental consequences of contemporary food systems and how food systems are impacted by environmental degradation?
Many food system activities give rise to production of greenhouse gases (GHGs) GHG emissions vary markedly across the different food system activities Estimates of food system contributions to total global anthropometric GHG emissions vary, but are probably ~19-29% Globally, agricultural production contributes ~80-86% Important differences exist between countries
Describe issues related to food system worker rights and wellbeing, including providing examples from different food system sectors
Migrant workers in VT dairy industry: ~ 1500 migrant workers Typically work 60-80 hours per week Dependent on employers to meet basic needs Isolation Found by Terea Mares - written a book called "Iife on the other border" Food insecurity 18% of Vermont's undocumented migrant farm workers (USDA method) The USDA method for determining food insecurity is income based Why might this underestimate difficulty accessing food among farm workers? Migrant Justice - mission to improve workers rights and voice Dignity with Milk - with Ben and Jerrys Immigrant labor makes up 51% of the labor workforce in the dairy industry
chemical contamination?
Most chemical contaminants in food are associated with health conditions that develop gradually and persist over time, usually as a result of longer-term, repeated exposures Some contaminants may be present in food as an indirect result of industry practices (e.g. industrial activities, pesticide application), while others are present in food or beverages because manufacturers add them directly to the product Many synthetic chemicals can persist in the environment (i.e. last many years before breaking down) and accumulate in the tissues of animals Types: Naturally occurring chemicals Intentional and unintentional additives Modified food components Agricultural chemicals Environmental contaminants Animal drug residues
Despite persistent food security, 30-40% of food is wasted in this country, resulting in lost: Food is wasted at all stages of the food system, but in the US most of it is wasted by consumers and consumer-facing businesses Plastic production and waste increase every year People are becoming more aware of these issues, and awareness is an important step towards action
Natural and human resources Profits for producers, processors, distributors, and retailers Money for consumers Nutrition Most plastic ends up in landfills or the natural environment Plastic contributes to GHG emissions at every stage of its lifecycle Plastic poses risks to human health
Overweight, obesity, and diet-related noncommunicable diseases (NCDs)
Noncommunicable diseases - diseases you can't get from others (diet related) Heart disease Diabetes Cancers Athmaus (not diet related) Overweight and obesity are usually measured by body mass index (BMI) BMI is weight in kilograms divided by height in meters squared (kg/m2) Primary limitations: Does not measure overall fat or lean tissue content Excess weight can impair health; poor diet is a top risk factor for many NCDs, including cardiovascular diseases (such as heart attacks and stroke, and often linked with high blood pressure), certain cancers, and diabetes Most overweight people are americans and europeans At or greater than 25 BMI is overweight and at or greater than 30 is obese (in adults only)
Historical food systems and "traditional" foods are often characterized as superior to modern industrial food systems and diets.
Not taking into account the important scientific and technological changes that have helped us progress to modern society that we live in Critique of a highly modified and industrialized food system
Palm Oil:
One of the most widely produced edible fats in the world 85% of it being produced in Indonesia and Malaysia Made from the fruit of the oil palm tree (Elaeis guineensis) Palm oil - extracted from the flesh of the fruit Palm kernel oil - extracted from the kernel Semi-solid at room temperature and stable for long periods without going rancid Alternative to trans fats Oil palm trees are highly productive in yield of oil per acre Oil palm trees require less fertilizer and pesticides than coconut, corn, and other vegetable oil sources
Builds knowledge and skills
Passes on the knowledge and skills to others about food providers Rejects technology that rejects these
Why leave farming?:
People are losing control over their farms/farming practices in a highly industrialized food system - so they cannot be their own boss (dictated by outside forces)
Puts control locally
People in community have autonomy of what is being produced / land Rejects the privation of natural resources by big corporations
POST-PRODUCTION ACTIVITIES:
Postharvest losses (food waste) on or near the farm are anticipated Food storage and transportation infrastructure can be damaged or destroyed by extreme weather events Increasing temperatures lead to strains on electricity grids, air conditioning, and refrigeration Higher temperatures affect the perishability and safety of fresh foods Relocation of vulnerable populations may undermine food security
Production challenge
Primary problem: the way food is produced Solution: improve the unit efficiency of food production
Socioeconomic challenge
Primary problem: the way power is distributed Solution: change how the food system is governed
Consumption challenge
Primary problem: what people choose to eat Solution: change diets to change demand on food production
FROM THE SOCIOECONOMIC PERSPECTIVE, SOLUTIONS FOCUS ON THE "POOREST OF THE POOR"
Prioritize the role of smallholders (especially women) in farming a diverse range of indigenous crops and livestock breeds for local markets Emphasize development of local food systems Critiques Does it romanticize small scale and local? YES Is the 'underdog' really more likely to produce and consume within environmental limits and in line with health needs?
Production perspective:
Problems are due to inefficiencies The problem is a dwindling proportion of the world's people will be engaged in farming in coming years, at least as their main activity The problem is globally, both the average per capita consumption of meat and the total amount of meat consumed are rising, driven by increasing average individual incomes and population growth Market signals suggest that people want Western-style food that is convenient to prepare, often processed and reliant on sophisticated supply chains, and that includes substantial quantities of animal products A way to address the problem: Technological innovations and managerial changes are needed to reduce environmental impacts and increase supply Need to change farming methods to more efficient methods
Post-production activities
Processing CO2 (from combustion in cookers, boilers, and furnaces) and CH4 and N2O (from wastewater systems) Packaging Transportation Refrigeration May be more energy-intensive than transport (e.g. Coca Cola estimates 71% of total carbon footprint comes from refrigeration in sales and marketing equipment)
Food sustainability problems are rooted in unequal relationships:
Producers and consumers Countries Communities These imbalances and inequities create both excess and insufficiency The problem is... We have a system that allows diners to throw away ~17% of their meals at restaurants while many people eat food scraps to survive The problem is... We have a system that is stripping indigenous communities of their ancestral agricultural lands so that we have more land to grow oil crops for processed foods and grains for animal feed
Food Safety
Projections suggest a large increase in the burden of infectious diseases Impacts on myotoxins (by-products of fungi, which are dangerous to human health) are unclear Rising incidence of disease may lead to overuse/misuse of pesticides and veterinary medicines
Positive impacts of sustainable diets:
Protection for future generations More connected to where food comes from Healthier - increase in fruits in vegetables Eating socially and environmentally friendly and supporting the local economy Cost effective Reduce food waste / protects ecosystem *view determinants of sustainable diets worksheet done in class*
Values food providers
Provides fair wages, workers rights (voice for food system) Rejects the policies that devalue them - continuation of living in a rural lifestyle
Summary of this consumption perspective:
The consumption perspective views food system problems as the result of excessive consumption and high levels of waste The consumption perspective proposes using fiscal and regulatory measures and education to shift consumer demand Major critiques of this approach are that it assumes that plant-based diets are the most nutritious option for everyone, everywhere and that changing diets is possible and fair
How is food safety and food security interrelated
The current food safety system has evolved piecemeal over almost a century in response to changes in the food supply and to changes in the biophysical and social environments in which the system operates. What are those changes? Increase in identifying food allergies A lot more hands/machines/steps touching your food - contamination Globalization where food is coming from all over Chain of effects with big chain distributors- romaine lettuce Natural disasters - flooding- can lead to contamination of farms Compromised immune systems (those who are pregnant, elderly, or on chemo) are more prone to getting food borne illness
What is the risk?
The level of risk depends on the magnitude of exposure and characteristics of the exposed person Hazard → Magnitude of exposure or susceptibility of consumer = risk to consumer Food safety risk depends on the hazard, particular exposure, and specific person or group Safe is a subjective concept Whether a food is "safe" thus depends on not just the science, but also social issues and values
Agricultural biodiversity
The variety and variability of animals, plants and micro- organisms, at the genetic, species and ecosystem levels, which are necessary to sustain key functions of the agro-ecosystem, its structure and processes.
IMPACTS OF CLIMATE CHANGE ON FOOD SYSTEMS
There is sufficient evidence that climate change will impact food yields, food quality and safety, and food reliability and safety
Sustainability diets:
Those diets with low environmental impacts that contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable, are nutritionally adequate, safe, and healthy, and optimize natural and human resources.
Impacts are expected to be:
Widespread Complex Geographically and temporally variable Influenced by social and economic conditions
PRODUCTION ACTIVITIES Crops
Yields are likely to be impacted by changing phenology, heat stress, water stress, waterlogging, and changes in pest and disease populations Possible increases in temperate regions and decreases in water -constrained tropical regions Food quality may be compromised (e.g. changes in nutrient content)
Malnutrition holds people back from
achieving their physical and cognitive potential. Affects people cognitively and physically First 1000 days of life is a major concern in public health and nutrition because sets the stage for LIFE - life long impacts of development, health, growth, mental capacity (stuck with it for whole life) (conception to 2nd year of life) ~90% of your potential total growth and development
Agroecology
an ecological approach to agriculture that views agriculture areas as ecosystems and is concerned with the ecological impact of agricultural practices -Appreciates farmer expertise and embraces farmer- generated knowledge ex:// Transformative Agroecology "incorporates a critique of the political economic structures that shape the current agro-food system..." Emphasizes: Farmers' cultural practices Farmers' economic self-sufficiency Farmers' access to the ecological resource base Asks: Can farmers access the resources they need? Can farmers make decisions about what to produce and how to produce it?
Climate change is being experienced... The types of extreme events that are likely to increase:.... Food systems impact climate change and climate change impacts food systems There are major uncertainties regarding where, when, and how extreme impacts will be The poorest populations are the most vulnerable
as increasing temporal and spatial variability in temperature, precipitation, and winds, particularly the incidence and magnitude of extreme events Frequency and intensity of heat waves Frequency of heavy precipitation events and associated floods Intensity of tropical cyclone events Incidence of extremely high sea levels owing to storm surges
Food Safety
is an umbrella term that encompasses many facets of handling, preparation and storage of food to prevent illness and injury."
Another perspective of production perspective: Product reformulation
make the same product that is identical to the original - however it has an enhanced nutrition profile product reformulation by the impossible burger reinforce existing power structures and inequalities -More expensive -Not available at all grocery stores - more likely to be in the city -Grains to make these products are heavily subsidized by the government -These companies are being founded and lead by the intellectual and financial elites (Silicon Valley)
Agricultural ~biodiversity - (genetic, species, ecosystem)~ is the result of
millions of years of natural selection combined with thousands of years of human ingenuity and actions.
