IFIC Spotlight Survey: Consumer Behaviors & Perceptions Of Food Waste

Food waste is a pressing public health issue. The United Nations estimates about a third of food that is produced annually is wasted each year, which could mean that over one billion tons of food ends up in landfills. But some people may not understand how much food they waste, or know where they are most likely to create food waste, or be familiar with practical steps they can take to reduce their food waste. The International Food Information Council (IFIC) Foundation commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about food waste. One thousand adults aged 18+ years completed the survey from August 13-14, 2019, and responses were weighted to ensure proportional results.  Key findings include:

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The IFIC Food & Health Survey – The Mainstay That Meets The Moment

Some things you grow accustomed to expecting, like clockwork, each year—New Year’s Day, Tax Day, and for many food and nutrition stakeholders: the IFIC Food & Health Survey. Nineteen years ago, when I had the privilege to be part of the team that conceived and produced our first edition, I am not sure we appreciated the contribution, value, and longevity that this consumer survey would represent all these years later. Food & Nutrition Insights Are More Important Than Ever Much has happened since 2005 when the first IFIC Food & Health Survey was released. Three leaders have served at IFIC’s helm. The US Departments of Agriculture and Health and Human Services produced four editions of the Dietary Guidelines for Americans (DGA). Our population has become more diverse than at any other time in history. Rates of obesity rose from close to 35% to well over 40%, accompanied by a global shift from infectious diseases to diet-related conditions—such as heart disease and stroke—as the leading cause of mortality. We experienced a global pandemic that illuminated co-morbidities, such as diabetes, as risk factors for experiencing severe illness and death. Still, one fact is constant. Food and nutrition are central to all these topics, and sound science supports following healthy eating patterns, such as those that the DGA has recommended for over 40 years. Yet, consumers overwhelmingly do not eat this way. IFIC Is A Consumer-Centric Organization With A Unique Contribution The consumer voice is often missing in the food systems dialogue as well as in decision-making related to policy, research, communication, and more. To better support Americans in achieving improved diet quality, we must thoroughly understand their realities and offer commensurate and compelling solutions. IFIC has been a trailblazer in collecting and interpreting consumer perception, knowledge, and behavior data through a broader […]

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Pesticides & Food: What You Need to Know

From supermarkets to farmers markets, Americans can enjoy hundreds of nutritious, fresh and high-quality fruits and vegetables. In order to provide such a plentiful food supply, conventional and organic farmers have multiple options to protect crops from weeds and pests—including pesticides. Even with strict safety standards in place to help ensure the safety of the food supply, you may have questions about the use of pesticides in food production, as well as pesticide residues on food. Download the Factsheet What is a pesticide? A pesticide is any substance or mixture of substances—natural, organic or man-made—used to prevent, destroy or manage pests. Not all pesticides are the same. Different types of pesticides target different types of pests. For example, insecticides target insects, herbicides target weeds, and fungicides target fungi that may cause plant diseases. Why are pesticides used to grow food? There are thousands of insects, weeds and plant diseases that can have a devastating effect on conventional and organic crops and, ultimately, threaten our food supply. Pesticides are one of many tools farmers use to protect their crops, similarly to how you may use pesticides to protect plants in your home garden. How are pesticides tested for safety?  Pesticides are strictly regulated in the United States to ensure that they may be used safely and will not harm human health or the environment. All pesticides are rigorously screened before being allowed for use. Three government agencies share responsibility for regulating conventional and organic pesticides and ensuring the food supply is safe: U.S. Environmental Protection Agency (EPA), United States Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA). Who monitors pesticide residue levels on fruits and vegetables?  Small amounts of pesticide are sometimes present on produce after it leaves the farm, these are known as “pesticide residues.” The U.S. Environmental Protection Agency (EPA) has developed strict limits (or “tolerances”) for the amount of pesticide residue that can be present on food. The FDA […]

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One of Our Food System’s Helping Hands: GMOs

Many of us have heard the term “GMOs,” but how many of us know what they are as well as their benefits to the food supply and the environment? GMO (genetically modified organism) technology uses specific scientific innovation to genetically alter plants and promote desired characteristics. For example, these characteristics can help fruits and vegetables grow better under environmental stresses like drought, ward off crop diseases and pests and even forgo browning in fruits once they are sliced. This technology also decreases food waste, gives multiple populations reliable and nutritious food options and helps farmers use less pesticides and grow crops even more efficiently. In fact, this technology has been used for over 20 years and has been scientifically been proven to be a safe and effective way to support agriculture. While these scientific advances are in their 20s, the idea of cultivating crops with more desirable characteristics is thousands of years old. Farmers have been breeding plants together for millennia in order to get them to prime edible states. You should have seen kale, watermelons, carrots or bananas 10,000 years ago! They weren’t the big, beautiful, fleshy, juicy fruits and vegetables we have today. Here are some helping hand highlights, showcasing how GMOs are improving our food system: Helping Farmers and Saving Natural Resources GMO crops have significantly increased crop yields and simultaneously decreased pesticide use. By doing these two things combined, we are producing more food with less inputs. Decreased use of pesticides, means less pesticide production demand and also less energy use on the farmers’ end, too. Genetic characteristics in fruits and vegetables, such as insect- and disease-resistance, can also help farmers use less pesticides. But, in instances where pesticides won’t eliminate the presence of a pest, a genetic modification can make a crop resistant to the […]

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What Are the 10 Principles of Intuitive Eating?

We’ve talked about intuitive eating in the past (check out our hunger scale!) but never fully dove into all 10 principles — until now. Intuitive Eating was coined by Evelyn Tribole, MS, RD, and Elyse Resch, MS, RDN, CEDRD, Fiaedp, FADA, FAND, after their clients expressed concerns about the diet plans they had been given in the past. Eager to learn more about how we instinctively eat and to improve their clients’ relationship with food, the founders developed and began teaching 10 principles for intuitive eating. 1. Reject the diet mentality Diet culture surrounds us, but you don’t have to participate. We all have friends or family members who have been on diets that strike us as a little (or a lot) extreme or unsustainable. Say no to rigid food rules, dietary restrictions that aren’t medically necessary and the pressure to eat perfectly all the time. There’s always going to be a new fad diet to try, but research shows crash diets don’t work. 2. Honor your hunger Since we were born, we’ve had people telling us when and how much to eat. But the thing is: as babies, we cry when we’re hungry — even if it’s outside the typical breakfast, lunch and dinner eating times. While some structure to meals can be helpful if you have a busy schedule, ignoring your hunger because it’s not “time to eat” isn’t helpful. Most of the time, it just makes us hangry. Ain’t nobody got time for that. 3. Make peace with food Stop fighting with food and allow yourself to eat all types of food. There are obviously cases where you should strictly steer clear of a food, like if you have an allergy to it or it will interfere with an illness or medication. But generally speaking, if we […]

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Cannabinoids as Food Ingredients

You may be shocked to know that cannabinoids can be used in baked goods, beverages and even condiments being served at your next BBQ or picnic. In the food ingredient sector, CBD and THC are leading trends in new food ingredients. Marketing experts, product developers and food scientists are on the cusp of creating a new generation of CBD-infused food and beverage must-haves. (Did you miss our article explaining the differences between CBD and THC? Read it here.) These products are being developed from three CBD-derived ingredients that are currently available to food companies. They are cannabis-infused butter, cannabinoid oils, and water-soluble cannabinoids. Each product has specific recommendations and uses. The Science of CBD-infused Products This next section will allow us to understand the science behind CBD-infused butter and oils. It may seem technical, but don’t give up. A little food science never hurt anyone! CBD-infused butter is made by infusing decarboxylated cannabis compounds into butter under low heat for a specific period. It’s then strained to remove any non-essential leftovers or impurities. During the decarboxylation process, which includes heat, the molecular structure of THCA is changed, thus activating the psychoactive components of THC in marijuana. That’s why raw leaves are non-psychoactive. THCA requires heat to convert into THC’s psychoactive state. But wait. What on earth is THCA? THCA is tetrahydrocannabinolic acid. It’s a cannabinoid that’s related to THC and can be technically described as the “precursor to THC.” Within the actual cannabis plant, THCA is produced before THC. It is then transferred through the decarboxylation process. This process includes heat, sunlight or even curing for an extended period. During this time the carboxylic acid – the A in THCA is removed, leaving behind THC. Cannabinoid oils are produced through several methods linked together from start to finish. Once extracted […]

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What Is Propylene Glycol, and What Does It Do in Our Food?

As you put away the flour from making pancakes, you glance into the pantry and notice a second box of that cake mix you used for your last Thanksgiving dinner. You remember how tasty the cake was, and how moist it stayed, even after a week. You may wonder, “How could cake made from a simple box mix maintain its texture so well?” And before you know it, you’re craving it again! You can thank the food ingredient known as propylene glycol for helping your cake stay moist and intact for so long. But what exactly is propylene glycol, and how did it get into your cake mix? What is propylene glycol? Propylene glycol is a synthetic liquid that is clear, colorless and tasteless. The U.S. Food and Drug Administration (FDA) considers propylene glycol safe for a variety of uses, including for the absorption of extra water in our foods, in medication, and in cosmetics so that they maintain their moisture and preserve color and consistency. Propylene glycol also helps to dissolve ingredients that are added to products so that the product forms an ideal consistency. It’s also a safe food additive that exhibits low levels of toxicity within the body. What foods contain propylene glycol? Propylene glycol is approved for use in many processed and packaged foods, including: Considering all the foods that propylene glycol is added to, it’s also helpful to know that it functions in food as a humectant (pulling moisture toward it) and solvent (helping to dissolve one ingredient in another). Propylene glycol is also an anti-caking agent, antioxidant, dough strengthener, emulsifier, flavor agent, formulation aid, stabilizer and thickener, glazing agent, texturizer, and antimicrobial agent (helping to kill or slow the growth of microorganisms, like bacteria or fungi that may contaminate food). While this information may […]

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Six Tips for Holiday Hosting with Food Allergies

A few years ago, I hosted my first Thanksgiving dinner, which turned into a wild scramble in my tiny apartment kitchen while I cooked a meal for seven. On top of all that, my sister-in-law was coming, and her wheat allergy made things a little trickier. Hosting a big meal for guests with food allergies can be challenging, especially when everyone is depending on you to make a safe, delicious, mistake-free meal. While I was fortunate to know which allergies to look out for in my cooking, sometimes guests show up without notice. My list of tips below can help keep your holiday dinners running smoothly, even if there’s an unexpected guest at your table. In fact, sometimes surprises give you an opportunity to get creative in the kitchen! 1. Offer allergy-free alternatives Instead of scrapping a dish altogether, offer an allergen-free alternative dish to ensure everyone can enjoy a little of everything. For my family, stuffing is the big hit, but I knew we would need a wheat-free alternative for my sister-in-law. My solution: cornbread stuffing in addition to classic wheat bread stuffing. Here are some other ideas for adjusting popular side dishes: swap out cow’s milk for coconut milk in mashed potatoes; leave the walnuts on the side for the sweet potato casserole; and make a crust-less apple crisp instead of apple pie. It’s also important to keep in mind that just because a dish is free of one allergen, it may still contain others. For example, while cornbread stuffing is free of wheat, it may still contain dairy products. 2. Keep allergen-containing foods separate In an ideal world, we would have the space of a commercial kitchen to cook our holiday meals. My tiny city apartment was far from ideal. This meant being extra vigilant about separating food ingredients. […]

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