Results tagged “trends” from iVillage - Supermarket Guru
It is about more than just sustainability; It's about feeding the World.
Practically every retailing or food focused conference includes at least a half dozen sessions on sustainability. Companies large and small, and consumers democrats or republicans all seem to be aligned around the fact that unless we initial major efforts to help the environment, our plane and people are doomed.
However, what I do not see a lot of discussion around is just how we are going to keep the population of the plane fed. And there is no more important issue surrounding sustainability than that.
By 2050, the world's population is estimated to reach 9 billion, which is 40 percent higher than today's population. At the same time, the world's dietary interests are expected to continue changing. For example, since 1980, global production of meat has more than doubled. In the developing world, meat consumption has tripled. Production of meat and dairy, which are major dietary sources of protein, uses 30 percent of earth's land surface, 70 percent of agricultural land, and accounts for 8 percent of water use, mostly to irrigate feed crops.
I recently attended the Canadian Canola Council's Annual Meeting and met with very passionate farmers who quite effectively have increased their production output; but their passion did not come from increased volume - it came from their dedication to offering one of the healthiest oils to the world population. These farmers are looking at their crops holistically - and that is exactly what we need to do when it comes to putting sustainability into practice.
One of my concerns is as we look to be more sustainable, a lot of discussion is centered on "local". But the truth is that there are not enough foods grown or animals raised within 100 miles of every person on the planet to make local a reality. What we must do is to finally define what sustainability means for the food world, and then educate retailers, manufacturers and shoppers.
One aspect of sustainability that needs clarification and education is plant biotechnology. This, as I heard from the Canadian farmers, is the key to increasing productivity per acre, and not just in the United States or Canada. According to the International Service for the Acquisition of Agri-biotech Applications, the total crop production gains globally for the four principal biotech crops (soybean, maize, cotton and canola) was 32 million metric tons in 2007, which would have required more than 20 million additional acres had biotechnology not been used. We will have to rely on smarter science to enhance productivity in a sustainable way. Simply producing more on the acre is just one component. The real goal should be using fewer key resources.
By achieving that goal, we'll be well positioned to help meet the growing food demands of our growing population, sustainably.
Practically every retailing or food focused conference includes at least a half dozen sessions on sustainability. Companies large and small, and consumers democrats or republicans all seem to be aligned around the fact that unless we initial major efforts to help the environment, our plane and people are doomed.
However, what I do not see a lot of discussion around is just how we are going to keep the population of the plane fed. And there is no more important issue surrounding sustainability than that.
By 2050, the world's population is estimated to reach 9 billion, which is 40 percent higher than today's population. At the same time, the world's dietary interests are expected to continue changing. For example, since 1980, global production of meat has more than doubled. In the developing world, meat consumption has tripled. Production of meat and dairy, which are major dietary sources of protein, uses 30 percent of earth's land surface, 70 percent of agricultural land, and accounts for 8 percent of water use, mostly to irrigate feed crops.
I recently attended the Canadian Canola Council's Annual Meeting and met with very passionate farmers who quite effectively have increased their production output; but their passion did not come from increased volume - it came from their dedication to offering one of the healthiest oils to the world population. These farmers are looking at their crops holistically - and that is exactly what we need to do when it comes to putting sustainability into practice.
One of my concerns is as we look to be more sustainable, a lot of discussion is centered on "local". But the truth is that there are not enough foods grown or animals raised within 100 miles of every person on the planet to make local a reality. What we must do is to finally define what sustainability means for the food world, and then educate retailers, manufacturers and shoppers.
One aspect of sustainability that needs clarification and education is plant biotechnology. This, as I heard from the Canadian farmers, is the key to increasing productivity per acre, and not just in the United States or Canada. According to the International Service for the Acquisition of Agri-biotech Applications, the total crop production gains globally for the four principal biotech crops (soybean, maize, cotton and canola) was 32 million metric tons in 2007, which would have required more than 20 million additional acres had biotechnology not been used. We will have to rely on smarter science to enhance productivity in a sustainable way. Simply producing more on the acre is just one component. The real goal should be using fewer key resources.
By achieving that goal, we'll be well positioned to help meet the growing food demands of our growing population, sustainably.
New agriculture-conservation alliance sets long-term goal...and just in time!
The world's food production will need to double to keep pace with population growth of 3 billion people between now and 2050, and this doubling must come without negative impact on the environment and society.
So warn the founders of a novel group of experts from the worlds of food, agriculture and conservation, who have come together to help make this happen under the auspices of Field to Market: The Keystone Alliance for Sustainable Agriculture.
This group of farmers, agribusiness, food companies, retailers and conservation groups will work to develop key sustainability outcomes and metrics, against which progress can be measured.
The group's first Environmental Resource Indicators Report, just issued, shows that agriculture production has been increasing efficiency over the past two decades. The initial index shows that soil-loss efficiency has risen by 30% to nearly 70% for the four crops evaluated; corn, soybean, cotton and wheat. Energy use per unit of output is down in corn, soybean, and cotton production by nearly 40% to more than 60%. Irrigated water use per unit of output has dropped 20% to nearly 50%, while carbon emissions per unit of output have dropped by about a third for these three crops.
The world's food production will need to double to keep pace with population growth of 3 billion people between now and 2050, and this doubling must come without negative impact on the environment and society.
So warn the founders of a novel group of experts from the worlds of food, agriculture and conservation, who have come together to help make this happen under the auspices of Field to Market: The Keystone Alliance for Sustainable Agriculture.
This group of farmers, agribusiness, food companies, retailers and conservation groups will work to develop key sustainability outcomes and metrics, against which progress can be measured.
The group's first Environmental Resource Indicators Report, just issued, shows that agriculture production has been increasing efficiency over the past two decades. The initial index shows that soil-loss efficiency has risen by 30% to nearly 70% for the four crops evaluated; corn, soybean, cotton and wheat. Energy use per unit of output is down in corn, soybean, and cotton production by nearly 40% to more than 60%. Irrigated water use per unit of output has dropped 20% to nearly 50%, while carbon emissions per unit of output have dropped by about a third for these three crops.
Continue reading Sustainability.
Healthier choices come in small steps at low-priced food service outlets, where a product's signature taste could take years to develop. Tinker with taste--even for sound nutritional reasons and good-for-you benefits--and risk losing the traffic they've worked so hard to build.
That's why it was news when KFC switched to soybean oil to eliminate trans fats from its chicken in 2006 and splashed the news on its window signs, and when Long John Silver's, its sister Yum Brands division, began to roll out Freshside Grille, its first menu of non-fried fish, in October. The new offerings include Pacific salmon, shrimp scampi and vegetables.
Similarly, ChickFilA has figured out how to free its waffle fries and breakfast biscuits of trans fats--and join the feeder's iconic chicken sandwiches, nuggets and strips in that respect.
And after nearly four years of research, Dunkin' Donuts turned to a blend of palm, soybean and cottonseed oils to lower each serving of donuts, croissants, muffins and cookies to less than 0.5 grams of trans fat per serving in 2007, and scoot under the Federal threshold to be able to say 'zero.'
Kudos to these restaurants for these decisions. However, SG urges more restaurants to take up the cause to offer more healthful choices, and make them very easy to find on menus--such as egg white sandwiches on flatbread at Dunkin' Donuts. Besides the nutritional gains, alternatives help override the veto vote among a household or group of friends about where to go for food, so everyone has a selection they can live with.
And while a 0g trans fat claim may give people more confidence to consume these foods, restaurants should also tell the truth--visibly--about the fat, sodium, sugar and carbohydrate profiles of their products. Perhaps then, while consumers determine the role of these foods in their diets, they might also be motivated to plan some visits to the local Farmers' Markets.
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That's why it was news when KFC switched to soybean oil to eliminate trans fats from its chicken in 2006 and splashed the news on its window signs, and when Long John Silver's, its sister Yum Brands division, began to roll out Freshside Grille, its first menu of non-fried fish, in October. The new offerings include Pacific salmon, shrimp scampi and vegetables.
Similarly, ChickFilA has figured out how to free its waffle fries and breakfast biscuits of trans fats--and join the feeder's iconic chicken sandwiches, nuggets and strips in that respect.
And after nearly four years of research, Dunkin' Donuts turned to a blend of palm, soybean and cottonseed oils to lower each serving of donuts, croissants, muffins and cookies to less than 0.5 grams of trans fat per serving in 2007, and scoot under the Federal threshold to be able to say 'zero.'
Kudos to these restaurants for these decisions. However, SG urges more restaurants to take up the cause to offer more healthful choices, and make them very easy to find on menus--such as egg white sandwiches on flatbread at Dunkin' Donuts. Besides the nutritional gains, alternatives help override the veto vote among a household or group of friends about where to go for food, so everyone has a selection they can live with.
And while a 0g trans fat claim may give people more confidence to consume these foods, restaurants should also tell the truth--visibly--about the fat, sodium, sugar and carbohydrate profiles of their products. Perhaps then, while consumers determine the role of these foods in their diets, they might also be motivated to plan some visits to the local Farmers' Markets.
Related Content:
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