Farmers’ Market Food Safety 101

With the ushering in of warmer weather and more sunny days come thoughts of fresh produce and access to many of our favorite fruits and vegetables from local farmers’ markets. These typically outdoor markets range in size, location and the different goodies they bring to local neighborhoods, and their appeal is undeniable—they’re at the center of many communities in the spring and summer and offer many nutritious and tasty foods. But because these foods can come from different sources, consumers should follow some general food safety guidelines when purchasing and eating them. Remember these three safety tips in order to enjoy your farmers’ market finds the safe and healthy way: Federal regulations see all farmers as equals, and so should you. All farmers, local or long-distance, must follow United States Department of Agriculture (USDA), Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) safety regulationsto grow and harvest crops. These guidelines govern all foods equally, no matter their location of origin and whether or not the food is conventionally grown or labeled as organically produced. This means that all farmers, either the one up the road or the one 1,000 or more miles away, must follow the same precautions and rules when it comes to using all crop inputs (including pesticides) for growing fruits, vegetables and grains. It’s important to know that for both organic and conventional produce, federally regulated pesticides are used for pest management and yield equally safe and nutritious products. Before you eat it, you should wash it. While you stroll the around your farmers’ market you may be tempted to pop a strawberry into your mouth or take a bite from a newly purchased apple to test for sweetness. But if you do, we might yell at you, “Stop, hold it right there!” While the […]

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Top 5 Takeaways About Fiber, Fruit & Vegetable Consumption & Its Impact On The Gut Microbiome

Over the past few years, the terms “microbiome” and “gut health” have exploded into the public consciousness due to an increase in newly published scientific research, media coverage, health and wellness trends, and food and beverage product innovation. Interestingly, Google Trends data show a steep incline in the amount of people searching for “microbiome,” indicating a steady increase in public awareness and curiosity in what factors impact our gut health. The gastrointestinal tract is home to trillions of microbes, collectively called the gut microbiome. The amount and types of bacteria found in our gastrointestinal tracks and our entire bodies can vary drastically from person to person, and there has been some debate about what makes up a “healthy” human microbiome. Specifically, there is great interest in the health impact of consuming fiber-rich foods, including fruits and vegetables, on the gut microbiome. Researchers focused on the gut microbiome extensively examine how dietary choices can impact the gut microbial profile, including the influence of prebiotics and probiotics from foods and beverages. This new and emerging research field has shed additional light on the fact that eating more fruits and vegetables is important for positive health outcomes. While this connection may not be surprising, it is troublesome when we consider that most people do not consume the recommended amount of fruit and vegetables. The International Food Information Council (IFIC) Expert Webinar, “An Apple A Day? Emerging Research On The Impact Of Fruits, Vegetables & Fiber On The Gut Microbiome,” explored how fiber-rich foods, including fruits and vegetables, impact the gut microbiome, as well as new research on the diverse makeup of prebiotic and probiotic availability in fruits and vegetables and potential positive health impacts. Here are the top takeaways from the webinar, featuring Dr. Katrine Whiteson and Dr. Wisnu Wicaksono (of the Dr. […]

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2017 Food and Health Survey: “A Healthy Perspective: Understanding American Food Values”

The International Food Information Council (IFIC) Foundation’s 2017 Food & Health Survey, “A Healthy Perspective: Understanding American Food Values,” marks the 12th edition of an ongoing investigation into the beliefs and behaviors of Americans. This year, the survey investigates important issues regarding consumer confusion, the food information landscape, health and diet, food components, food production, sustainability, and food safety. Download Full Survey Survey Resources: Summary Documents: <!– Past Survey Results: 2016   |  2015   |   2014   |   2013   |   2012   |   2011 2010   |   2009   |   2008   |   2007   |   2006 –>

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Solving Sodium: New Consumer Research Signals Significant Knowledge Gaps, Consumption Concerns & Motivation to Improve Health

(Washington, D.C.) — Salt (i.e., sodium chloride) has consistently been indispensable for preserving, improving texture and enhancing flavor of our food, in addition to sodium’s role as an essential nutrient in human nutrition. But despite these benefits, excess dietary sodium intake is linked to health issues, such as high blood pressure, heart disease and stroke. The International Food Information Council’s (IFIC) latest Spotlight Survey: American Consumer Perceptions of Sodium In The Diet dives into the U.S. consumer mindset, their knowledge of how much they consume contrasted with the recommended amounts, and trusted sources of information about sodium. “Effective communication begins with understanding consumers’ knowledge of sodium recommendations and their perceptions of just how much sodium they believe they consume every day. After conducting our research, we unveiled major knowledge gaps when it comes to individual sodium intake and dietary guidance recommendations,” IFIC President & CEO, Wendy Reinhardt Kapsak, MS, RDN, said. “These insights are critical in educating the public and ultimately, improving public health.” Nine Out Of 10 Americans Consume Too Much Sodium Dietary guidance suggests that American adults should consume no more than 2,300 milligrams (mg) of sodium per day, however the average American adult consumes about 3,400 mg. In fact, according to National Health and Nutrition Examination Survey (NHANES) data, nine out of 10 Americans consume too much sodium. More than 70% of the sodium that Americans consume comes from packaged and prepared foods, while about 11% is added during cooking or eating. According to the latest IFIC consumer research, when Americans consider sources of sodium in their diets, 29% say the top source is packaged foods, such as canned food or frozen meals. Nearly four in ten say their top sources of dietary sodium are the salt added during cooking (22%) or while eating (15%). “Our research […]

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Eight Ways To Save Money on Groceries

Americans are feeling the effects of rising food costs. IFIC’s 2023 Food and Health Survey found that nine in ten consumers have noticed an increase in food and beverage prices in the last year. As a result, many of us are interested in cutting back on our grocery bills—wherever and whenever possible. While there are numerous factors that contribute to the cost of one’s food bill—including where you shop, what dietary restrictions you may have, and how many mouths you need to feed—there are a few tips you can employ to help you save money on groceries.  1. Simplify your meal planning. While it’s tempting to whip up exotic dishes from the wealth of extravagant recipes you can find in cookbooks and online, a surprising truth is that many people feel satisfied with a fewer number of meal options per week—simple and nutritious favorites that can be repeated over and over again. Unsure where to start? Try this method: Choose one or two breakfast options, two or three options for both lunch and dinner, and two or three snack options. A few ideas to choose from: Breakfast: Lunch or dinner: Snacks: 2. Before you head to the store, take inventory of what you already have on hand. Often, we default to going right to the grocery store without taking inventory of what’s already in our kitchen. It’s likely that you already have some ingredients that can be used in this week’s meals. If you have non-perishables like rice, pasta, canned goods, and snacks (such as nuts, popcorn, or crackers) or any frozen items, how might you combine or add these items to this week’s meals and snacks? 3. Browse coupons and various store promotions before you shop. Paying attention to current coupons and promotions—as well as purchasing in-season foods—can save […]

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3 Reasons to Swipe Left on the Sirtfood Diet

Here at the International Food Information Council Foundation, we talk a lot about fad diets. Usually, we’re debunking them and promoting a balanced eating plan with room for indulgences and celebrations. Sometimes the diets we talk about are based on some solid nutrition guidelines, and others we can’t believe really exist. This next diet we’re going to talk about falls into the latter category. The latest on the diet scene is the sirtfood diet, and we’re here to tell you why you don’t need that kind of restriction in your life: It’s not science-based or sustainable. What is the sirtfood diet? The sirtfood diet is based on the idea that certain foods activate sirtuins in your body, which are specific proteins hypothesized to reap various benefits, from protecting cells in your body from inflammation to reversing aging. Foods allowed on the diet include green tea, dark chocolate, apples, citrus fruits, parsley, turmeric, kale, blueberries, capers and red wine. On the official sirtfood diet website, proponents explain that the diet has two “easy” phases. Phase one is seven days with each day consisting of three sirtfood green juices and one meal filled with sirtfoods — a total of 1,000 calories. But don’t be discouraged: You might be slightly less starving on days four through seven when you’re allowed to increase your intake to 1,500 calories with two green juices and two meals. Phew! Phase two is not much more promising. This phase lasts for two weeks, in which you are permitted to have three “balanced” sirtfood-rich meals each day in addition to your one special green juice. The goal during this time is to promote further weight loss. While the benefits of sirtuins seem promising, the sirtfood diet is marketed as yet another way to “lose seven pounds in seven days!” And […]

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Go Further with Food: Nutrient Density

The first article in our “Go Further with Food” series focused on food waste. Now we turn our attention from throwing out less food to throwing in more nutrient-dense food to further our health. Food has a lot offer. It’s how we sustain life and it’s a big part of how we enjoy life too. But food can also present a conundrum. While it’s critical that we each get enough to eat, eating too much too often can be detrimental to health as well. And even if we consume the right amount of food, we also have to think about getting the right amount and types of nutrients. Striking the right balance between nutritional quality and calorie quantity, a ratio that describes the nutrient density of our diet, isn’t always easy to do. How do we know if something is nutrient-dense? Nutrient density can be a tricky concept to understand. Luckily, the 2015-2020 Dietary Guidelines for Americans (DGA) has taken care of the definition of “nutrient-dense” for us. And as it turns out, it’s not just about the foods, but how they’re prepared as well. According to the DGA, “All vegetables, fruits, whole grains, seafood, eggs, beans and peas, unsalted nuts and seeds, fat-free and low-fat dairy products, and lean meats and poultry — when prepared with little or no added solid fats, sugars, refined starches, and sodium — are nutrient-dense foods.” How can you increase the nutrient density of your diet? Every food choice presents the opportunity to increase the nutrient density of our diet, but not everything we eat needs to be nutrient-dense. Rather, the goal is for the overall diet to be nutrient-dense. One way to do this is by thinking more critically while grocery shopping, since that’s where many of our eating patterns begin to take […]

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Water Use Stewardship in the Food System

The use of natural resources such as water in food production is a sustainability issue that continues to be on the radar of many farmers, food processors and consumers. In many regions of the world, water scarcity is on the rise as the demand for food production increases. In 2019, the U.S. Department of Agriculture (USDA) reported that agriculture remained a major user of fresh water in the United States and that the 2017 Census of Agriculture reported that there is a total of 58 million acres of irrigated cropland in the U.S. USDA goes onto note that sustainable irrigation and water use practices are at the core of managing food production efficiency and responsible natural resource usage. What do these water saving practices in our food system entail? Let’s take a look at farm and food processing plant activities to learn more. Water and Farming Do Mix Of course, growing crops needs a notable amount of water to ensure productivity, but farmers aim not to waste any. Part of proper crop-growing and wise water use is linked to advances in irrigation techniques, which allow water to move from one location to the next. Water not absorbed into the ground for crops can collect at the low end of furrows, border strips and basins. This wastewater is also referred to as irrigation tailwater. A certain amount of tailwater runoff is needed to ensure adequate penetration of water and irrigation efficiency, but the additional tailwater can be safely reused. Another source of agricultural wastewater, albeit a bit more indirect, is runoff from centralized plant facilities processing crops harvested from the field. Both of these sources of wastewater can be reclaimed and used on neighboring farms or on the farm where it was generated. Wastewater that collects at the low end of furrows can be used for the irrigation […]

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