I've kept my posts mostly to nutritional sciences related things, but I actually am pretty big advocate and follower of improving the sustainability component of our food system. I had originally intended to go in that direction from a career perspective, but it's quite vexing to be in a field where there's so many thoughts and opinions on what is the most ideal, sustainable food system. Making a sustainable food system is not as simple as being pro-organic, pro-GMO, pro-local, pro-vegetarian, etc.
One thing that I always find interesting, because it's something that nutritional scientists, dietitians, and clinicians can advocate, is reducing meat consumption.
A new report (1) put out by the United Nations advocates for reducing consumption of meat by 60% - taking us back to the 1940's meat consumption - not a simple feat. This is far from a simple issue, with some advocates swearing that local meat is entirely sustainable, and others disagree'ing. For heated debates on the issue, see the heated debates between James McWilliams (2) and Joel Salatin (3).
Either way, eating less factory farmed meat is probably a good decision - for the earth and animals. However, this likely isn't possible for a large portion of the population, where meat serves a role as a major source of nutrients. And with the way the Farm Bill's looking (see Marion Nestle's posts at foodpolitics.com), it doesn't appear our subsidy system is changing to encourage vegetable production and cheap, local food anytime soon.
Issues of the Food System are wrapped up in debates that take into account meeting nutrient needs for all populations, addressing sustainability issues, focusing on what's feasible, fighting off corporate/partisan interests, and dealing with a 900+ page Farm Bill. Darwin bless whoever chooses to go into the field...
1.http://www.news.cornell.edu/stories/2014/01/un-report-sounds-alarm-farming-land-use-crisis
2. http://www.nytimes.com/2012/04/13/opinion/the-myth-of-sustainable-meat.html?_r=0
3. http://grist.org/sustainable-farming/farmer-responds-to-the-new-york-times-re-sustainable-meat/
One thing that I always find interesting, because it's something that nutritional scientists, dietitians, and clinicians can advocate, is reducing meat consumption.
A new report (1) put out by the United Nations advocates for reducing consumption of meat by 60% - taking us back to the 1940's meat consumption - not a simple feat. This is far from a simple issue, with some advocates swearing that local meat is entirely sustainable, and others disagree'ing. For heated debates on the issue, see the heated debates between James McWilliams (2) and Joel Salatin (3).
Either way, eating less factory farmed meat is probably a good decision - for the earth and animals. However, this likely isn't possible for a large portion of the population, where meat serves a role as a major source of nutrients. And with the way the Farm Bill's looking (see Marion Nestle's posts at foodpolitics.com), it doesn't appear our subsidy system is changing to encourage vegetable production and cheap, local food anytime soon.
Issues of the Food System are wrapped up in debates that take into account meeting nutrient needs for all populations, addressing sustainability issues, focusing on what's feasible, fighting off corporate/partisan interests, and dealing with a 900+ page Farm Bill. Darwin bless whoever chooses to go into the field...
1.http://www.news.cornell.edu/stories/2014/01/un-report-sounds-alarm-farming-land-use-crisis
2. http://www.nytimes.com/2012/04/13/opinion/the-myth-of-sustainable-meat.html?_r=0
3. http://grist.org/sustainable-farming/farmer-responds-to-the-new-york-times-re-sustainable-meat/
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