Improve Your Diet, Change the World

by Sandy Todd Webster on Sep 24, 2015

Nutrition

Innovation, investment, controversy and confusion at the forefront of food.

The parable of the hummingbird trying to put out a forest fire with his tiny beakful of water is emblematic of the challenges we face at a crossroads in the life of our planet and our food supply.

How do we wrestle with issues of food production, a swelling world population, an obesity epidemic, climate change, water scarcity, food cost containment and antibiotic resistance? Though it seems absurd to suggest that the few drops of water a single, determined little creature can throw on a runaway conflagration will do anything to help, the bird doesn’t care.

That’s his home on fire and he’s doing his part to save it.

The hummingbird’s fierce determination to do the right thing symbolizes the Menus of Change initiative (MOC), a collaboration between The Culinary Institute of America (CIA) and the Harvard T.H. Chan School of Public Health that gathers leaders in public health, food service, policy and the environment to address issues critical to the food producers and eaters of the world.

The initiative’s third annual meeting brought researchers, public health experts, foodservice executives, chefs and other specialists to the CIA’s Hyde Park, New York, campus June 17–19 to do their part to dampen the flames searing today’s complicated food landscape.

These are the meeting’s key take-aways for health and fitness professionals, our clients, and everybody else, for that matter.

A Plant-Forward Diet Is Good for Both People and Planet

In his summary comments, Walter Willett, MD, PhD, professor of epidemiology and nutrition and chairman of the department of nutrition at Harvard T.H. Chan School of Public Health, noted that shifting from an animal-based diet (particularly one heavy in red-meat consumption) to a more plant-forward plan could address many, if not all, of the seri- ous concerns discussed at this meeting. No surprise, then, that Menus of Change leadership made this topic the center-piece of this year’s event.

“Of course, that won’t solve all of the problems, but it is, like the humming- bird, doing our part. And it can be a pretty big part—it’s not just a few drops,” Willett said. “Clearly, in addressing these problems we need . . . [to] look at every single step in the food chain.”

While sustainable eating is often described as farm to fork, Willett said we need a more well-rounded perspective. “The point is, [we really have] to be looking at this whole process not as a linear way of using resources or expending them in a linear way. That is not going to be sustainable. We really need to look at everything we do as part of a circular process that can be sustainable in the long run.”

As a practical (and delicious) example, the CIA threw a “burger bash” reception where attendees sampled burger creations from chefs who either blended vegetables with meat to cut the animal protein—achieving a healthier and more planet-friendly outcome—or created burgers entirely out of vegetables.

We Cannot Ignore Drought and Water Scarcity

Arlin Wasserman, principal and founder of Changing Tastes and chair of the MOC Sustainable Business Leadership Council, kicked off a plenary session on risk related to climate change and water scarcity by saying that the only thing less predictable than the weather has been food costs for the foodservice industry—at least in recent years. It’s notable that rising costs get passed along to the consumer and can profoundly impact food-purchasing decisions, especially for those on fixed budgets.

The weather and food costs are intertwined, as each year’s harvest is shaped by the weather and the availability of water. Cases in point are the severe droughts unfolding this year in California and Brazil. Compounding the problem is a lack of clarity on how to prioritize use of limited water resources; in other words, what the foodservice industry should—or even could—be doing.

The session not only explored how risks from climate change and water scarcity affect the foodservice industry today; it discussed strategies for managing food cost and supply and for protecting our water resources and businesses in the coming years.

Will Sarni, director of enterprise water strategy for Deloitte Consulting, delivered sobering projections:

  • In 2025, two-thirds of the world’s population will be living in water-stressed or water-scarce areas of the world.
  • By 2025, an estimated 45% of the global GDP will be generated in areas where water is scarce or stressed.

“If you live in the western U.S., you know this is real, and you know it’s impacting businesses, the public sector and so on,” Sarni said. “There is an estimate that the drought is approximately a $3 billion hit to the state’s economy. That’s not good news—as California is the world’s seventh-largest economy, roughly, so $3 billion starts to become meaningful in the scheme of things. But this is not unique to California. California is essentially the canary in the mine, highlighting some of the big issues that countries and regions are facing. We’re also seeing it in China and Brazil.”

We are depleting our water assets, too. “We are basically mining ground-water,” Sarni explained, “meaning we are extracting water faster than it can be recharged. In essence we’re taking it out of the bank, which offers no buffer for any of the shocks triggered by drought or climate change.”

But “hope is not a strategy, so let’s stop pawing at the drought,” said Sarni. “Let’s deal with some of the structural issues that we’re facing in terms of how we manage water, price water and value water from both an economic and a human perspective. The past is not a guide to the future. Things really have changed. We need to look at what the world will look like going forward.”

Sarni called for more pragmatic management of water resources and adopting the concept of analyzing “virtual water,” the water footprint of any product, food or otherwise, that requires water to manufacture it, import it or export it. It’s fundamental to know how much water it takes to grow something, and then know where it goes, he said.

Antibiotic-Resistant “Superbugs” Are Getting Into Our Food Supply

Lance Price, PhD, professor in the department of environmental and occupational health at George Washington University and founder and director of the Antibiotic Resistance Action Center, spoke of how misuse of antibiotics in farmed animals affects public health. In short, because so many healthy animals are preemptively inoculated with antibiotics, new and robust strains of multidrug-resistant “superbugs” that cause infection in humans are proliferating.

Effects include more frequent and pernicious foodborne outbreaks of E. coli as well as (recently recognized) urinary tract infections with probable food-borne origins. Price and colleagues are calling for the elimination of such vaccination practices on healthy animals and are looking for clear, meaningful labels on antibiotic-free meat so consumers know exactly what they’re getting.

“Superbugs don’t just go away when the news cycle of outbreak ends,” Price said. “They proliferate and get stronger. The world between superbugs seems to be ‘Relax. Freak out. Relax. Freak out.’ Maybe we should be more in freak-out mode.”

An additional and disturbing piece of the antibiotic superbug puzzle was revealed by Thomas Harter, PhD, a groundwater hydrologist and the Robert N. Hagen Endowed Chair in Water Management and Policy at the University of California, Davis. Harter described new research pending publication wherein he and colleagues tested 200 domestic wells in California’s Central Valley for microbial contamination. It is estimated that this region, which accounts for less than 1% of the country’s farmland, grows 8% of the U.S. supply of fruits (by value) and vegetables, including 90% of the world’s almond supply.

Consider also that beef cattle ranching/farming accounts for 29% of land use in the Central Valley, according to the 2012 USDA Census of Agriculture, which was released in late April 2014. Among the 200 wells tested beneath this farmland, Harter reported, he and his team found 35 where E. coli was present. Of those 35 positives, 33 were also positive for antibiotic resistance. “That’s astounding in terms of antibiotic-resistant genes in our drinking water,” Harter said. “That’s just sort of the tip of the iceberg.”

There Is Cause for Optimism

There is no doubt we have enormous challenges before us, agree the experts gathered at this conference. The issues in science we hear and read about daily cover the obesity epidemic, the rise of diabetes and also closely related to that, climate change, water scarcity and antibiotic resistance, to name a few. The list seems to grow longer with every news report. But there is cause to be hopeful.

According to the Menus of Change Annual Report, it’s clear that the diets of Americans are changing for the better. That’s incredibly encouraging, says Willett, who would be pleased to see it all happening much faster, but who will take what progress there is.

“One of the reasons I enjoy coming to this meeting and the other meetings that we have throughout the year with the foodservice industry is that their process is really inspiring,” Willett said. “We see the problems and try to find ways of dealing with them, but at this meeting we get to hear from people on the frontlines who are finding solutions and implementing those solutions on a day-to-day basis.

“This is really complicated work, but the fact that statistics we’ve received show it’s happening is remarkable,” he said. “So, I’m amazed and encouraged by what’s happening. And I look forward to hearing about more accomplishments over the next year. A lot has been done, but do keep in mind that though our diet quality score has gone from 40 to 50, 110 is where we want to be. So there indeed is still a lot more work to be done. But I am a lot more confident at this meeting than I am at other times of the year, when I just mostly see the challenge side and not the solution side.”

Fill your “beak” with a few drops from the MOC Annual Report and link to the MOC website for more information--then sprinkle a few drops on the fire by passing along your knowledge about these issues to clients and colleagues.>/p>

Want more from Sandy Todd Webster?

Fitness Journal, Volume 12, Issue 10

Find the Perfect Job

More jobs, more applicants and more visits than any other fitness industry job board.

© 2015 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.