Appreciating Water on National Ag Day

Today is National Ag Day! The theme of Ag Day 2021 is “food brings everyone to the table.” These are words that many of us can relate to. While the global population has different ways in which we acquire and eat our food, everyone can understand how important farmers—people who produce our food—are to the rhythms of our daily lives. As we celebrate farmers this Ag Day, we are also reminded that World Water Day was just yesterday, on March 22. Thinking of these two recognition days together, you might consider how crucial both water and food are for our survival. Let’s take a closer look at how farmers are sustainably using water to produce our food and help bring us to the table. Agricultural water use in the U.S.: Then and now While there are technologies currently underway for farms to make use of salt and brackish waters for farming, the primary sources of water for farming are freshwater. The most recent U.S. Environmental Protection Agency (EPA) data on freshwater (a combination of ground water and surface water) withdrawals for all uses shows that total withdrawals more than doubled from 1950 to 1980 before roughly leveling off for a few decades, then decreasing noticeably between 2005 and 2010. Additionally, the U.S. economy grew nearly seven-fold in this 60-year time span—which significantly outpaced the growth rate of water withdrawals. The most recent data from the United States Geological Survey (USGS) reports that water use in the United States in 2015 was estimated to be about 322 billion gallons per day (Bgal/d), which was nine percent less than in 2010. However, water used for agricultural irrigation increased two percent between 2010 and 2015. In 2019, the U.S. Department of Agriculture (USDA) reported that agriculture remained a major user of fresh water […]

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Diversifying MyPlate: Chinese Cuisine

The Dietary Guidelines for Americans and their associated MyPlate graphic are commonly referenced resources for learning about healthy and nutritious eating. The recently updated 2020–2025 Dietary Guidelines for Americans put a stronger focus on meeting dietary recommendations while keeping cultural preferences in mind, and resources highlighting culturally inclusive approaches are valuable tools for translating the general messages of MyPlate and the Dietary Guidelines to more Americans. This article is part of a series that shows how healthy eating can take on many different forms outside of the Western diet. The featured guest authors will demonstrate what healthy eating looks like in their culture and how many of the MyPlate food groups and principles can translate across varying cultures and world cuisines. Each article in this series is written by a registered dietitian who is experienced in integrating culturally inclusive approaches into their work. About the Author My name is Michelle Jaelin (in Traditional Chinese, 關靜嫻). I’m a TV-media and communications dietitian, and my main focus in dietetics is on Asian food and cultural nutrition. I’m of Chinese descent, my parents are from Hong Kong, and I am Canadian-born. Watching my English-as-a-second-language parents try to navigate and understand the healthcare system inspired me to focus on this area in dietetics. Given that traditional dietary guidelines are based on Euro-centric diets, I didn’t find the information out there inclusive enough to Asian Canadians and other ethnic groups. My cultural preference is on mainly the Chinese diet in North America. In China there are many diverse cuisines, eight of which are considered primary or “high” cuisines. This particular article emphasizes mostly cuisine from Guangdong province, a coastal province in South China that has evolved to become a part of American culture. The History of Chinese People and Cuisine in North America The Chinese […]

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FAQ About PFAS and Food

What are PFAS? Perfluoroalkyl or polyfluoroalkyl substances, collectively referred to as PFAS, are a large group of synthetic chemicals used in many manufacturing processes, including some food packaging and production. The U.S. Food and Drug Administration (FDA) authorizes certain PFAS for food packaging and food-contact materials because of their nonstick properties and ability to repel water and oils. Examples of food-related PFAS applications include food wrappers, microwaveable popcorn bags, takeout containers and pet food bags. However, in 2016 the FDA revoked the authorization of some classes of PFAS, and the packaging industry is currently phasing out others. PFAS may also be found in some consumer goods such as cosmetics and personal care products. Exposure to PFAS Humans are primarily exposed to PFAS through food, but PFAS can also be found in the environment. Because PFAS have a long half-life – the amount of time it takes a chemical to break down and are relatively ubiquitous, they can contaminate soil and water used for food production. Over time, PFAS may accumulate in plant and animal foods, including fish that come in close contact with, or consume contaminated substances. Long-term consumption of foods contaminated with PFAS, or other exposures, such as in manufacturing facilities and contact with firefighting chemicals, can cause PFAS to accumulate in humans. Concerns about PFAS contamination in food production are handled at the state level, with the FDA offering technical assistance. Potential Dietary Sources of PFAS It is estimated that the most significant dietary source of PFAS is fish and shellfish. The FDA has been testing for PFAS in foods such as produce, meat, dairy, grain, carbonated water, non-carbonated bottled water, seafood and milk. Low levels of PFAS have been detected in vegetables, honey, dairy products, eggs, various meat products and both bottled and tap water. PFAS in […]

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Growing in New Ways with Controlled Environment Agriculture

Farming practices are in constant development to find the best ways to feed everyone on the planet. While many innovations are found solely at large-scale farms, new methods of farming have emerged and expanded to bring farming into cities and other non-rural areas. The idea of controlled environment agriculture, or CEA is not new, but it has been growing in popularity. Greenhouses are the prime example of CEA and have been used for centuries on farms and more recently in urban gardens. CEA builds off the concept of greenhouse farming, whereby temperature, moisture, lighting, and overall climate are controlled in a particular area to promote optimal plant growth. Vertical farming is another example of CEA and is popular in urban areas due to the small amount of horizontal space it requires. Farming practices like hydroponics, aeroponics and aquaponics are all considered CEA. In each of these CEA practices the climate is closely monitored and controlled, often in a small space, to give plants the resources they need to grow. New Tech for Urban Farmers The popularity of CEA is partially attributed to the potential environmental benefits it can have, which has led to greater economic investment and improved technology to expand this type of farming practice. These innovations draw from greenhouse technology relating to temperature and moisture control, but they may also involve redesigning classic greenhouse structure, such as in the example of vertical farming. In many cases, building materials are carefully selected to make the structure more energy-efficient; this can include choosing glass or plastic in a greenhouse that can block ultraviolet (UV) rays and allow for lighting control from within the building. Some structures may also include sensors that can be installed and programmed to signal if and when conditions are not optimal for the plants inside. Additionally, […]

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Supporting and Sustaining Our Food Supply: The Benefits of GMO Corn

Many of us have heard of GMOs—genetically modified organisms in our food supply—and have seen labeling on food packages that note products are “non-GMO” (or other verbiage on food and beverage packaging that there are GMO or bioengineered ingredients in a product). But many of us don’t know a ton about how GMO technology uses specific scientific innovations that genetically alter plants to promote desired characteristics. In fact, GMO technology is a farming tool that increases productivity, decreases waste, and simultaneously provides us with safe and nutritious grains, fruits and vegetables. One key GMO crop that helps our food supply in many ways? Corn. Read on to explore how GMOs can benefit our food supply and to learn about some intriguing research linked to GMO corn. GMO Fundamentals GMO crops available in the U.S. include corn, soybeans, cotton, potatoes, papaya, summer squash, canola, alfalfa, apples, sugar beets, and pink pineapples. GMO characteristics of these crops include attributes that help them grow better under environmental stresses, like drought, and ward off diseases and pests (as well as other handy benefits, like resisting browning once they are sliced). GMO foods provide a safe and nutritious way to access the recommended servings of fruits and vegetables that are put forth by the USDA Dietary Guidelines. GMO technology also helps to decrease food waste, gives many underserved areas of the global population a reliable source of nutritious food options, and helps farmers use less pesticides. Notably, GMO technology has been used for over 20 years and has been scientifically been proven to be an effective way to support agriculture. Also, according to PG Economics LTD, the economic benefits of genetically modified crops have reached $150 billion globally since the first GMO crops were planted in 1996. The Skinny on GMO Corn Corn is used […]

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Diversifying MyPlate: North American Indigenous Cuisine

The Dietary Guidelines for Americans and its associated MyPlate graphic are commonly referenced resources for learning about healthy and nutritious eating. The recently-updated 2020-2025 Dietary Guidelines for Americans put a stronger focus on meeting dietary recommendations while keeping cultural preferences in mind, and resources highlighting culturally inclusive approaches are valuable tools for translating the general messages of MyPlate and the Dietary Guidelines to more Americans. This article is part of a series that shows how healthy eating can take on many different forms outside of the Western diet. While for many, meals might not exactly resemble MyPlate, the featured guest authors will demonstrate what healthy eating looks like in their culture, and how many of the food groups and principles can translate across cultures and cuisines. Each article in this series is written by a registered dietitian who is experienced in integrating culturally inclusive approaches into their work. About the Author My name is Sharon Swampy, and I am a registered dietitian with a First Nations Cree and Mexican background. I currently work in a clinic on a reservation, mostly providing 1:1 nutrition sessions with a focus on diabetes prevention and management, disordered eating, and intuitive eating. At times, I also work on some nutrition-focused community projects and food security initiatives. I grew up on a reservation called Maskwacis, and at the time, nutrition was not talked about much within Indigenous communities. Later on, I started to realize that there was a lack of representation of dietitians with an Indigenous background. This meant nutrition information was often shortsighted for Indigenous communities. Also, as someone who has struggled with an eating disorder in the past, I understood the impact that diet culture and its narrow views on health can have on our relationship with food. Growing up and not seeing people […]

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The Players & Pathways To Packaging Sustainability Wins

After years of working in the food production space, it’s clear that food producers and consumers alike want to know more about how their actions can contribute to—or compromise—our roles as environmental stewards. For years, U.S. consumers have heard the mantra “Reduce, reuse, recycle,” and many of us, no matter where we live, do our best to decrease litter and reduce waste. While we are considering our individual environmental sustainability actions, many of us also recognize the importance of efforts being enhanced within the domestic food production industry to improve rates of recycling food packaging and reduce the amount of materials needed to produce new packaging. When thinking about enhancing packaging sustainability efforts, both consumers and industry have a role to play. The Path To Packaging Recycling Wins To better understand the packaging recycling pathways and how we can increase our “wins” in packaging sustainability, we must recognize the roles of three key players. First, there are the companies that manufacture materials needed to make packaging. Next there are companies that produce foods and beverages and utilize those materials to hold their products. Then there’s the consumers who buy packaged goods, and who may or may not recycle that packaging. While the companies that manufacture packaging materials and produce our foods and beverages hold a great deal of power in helping us achieve sustainability wins, consumers play a key role in closing the sustainability loop by recycling or choosing their purchases. Consumer Insights Are Key To Making The Right Plays Over the past decade, the annual IFIC Food and Health Survey has shown that taste, price, and healthfulness are the top characteristics consumers care about when making a food or beverage purchase. While environmental sustainability has historically been a lower-ranked purchase driver, the past several years have shown a shift […]

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Heavy Metals

Hearing more about heavy metals and want to get up to speed? Explore the IFIC Heavy Metals Toolkit, where you’ll find insights, continuing education and evidence-based resources to help improve understanding about heavy metals in food, their potential health impact and the steps being taken to monitor and reduce their presence in the food supply.

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