What You Need to Know About Climate Change and Our Food

Many of us have heard the term “climate change” and may wonder what exactly it means and if it could impact the world’s food supply. Certainly, the term itself implies a change in weather patterns, so it seems logical that such changes could lead to changes in farming practices—an aspect of food production that depends heavily on weather patterns. To learn more about climate change and how it may affect food production, we caught up with Dr. Michael P. Hoffmann, executive director of the Cornell Institute for Climate Smart Solutions (part of the College of Agriculture and Life Sciences at Cornell University). What exactly is climate change? How long has it been happening, and why? Climate change has been occurring and is observed over decades. Since about the time of the Industrial Revolution (the late 1800s) humans began burning more and more fossil fuels to power factories and warm homes, and for the transportation of people and goods. This increase in fossil-fuel use led to an increase in the concentration of greenhouse gases in the atmosphere, mainly carbon dioxide. Today, the concentration of carbon dioxide in the atmosphere is over 40 percent higher than it should be. Notably, a large majority of environmental scientific experts agree that climate change is happening and that humans are the cause. Greenhouse gases are warming the atmosphere because they absorb heat radiating off the Earth’s surface. Imagine the heat radiating off a paved dark road on a hot sunny summer day. Some of that heat is absorbed by greenhouse gases and then re-radiated in all directions, essentially warming the atmosphere. Now, with these increased levels of greenhouse gases in the atmosphere, there are resultant increased temperatures globally—about 2 degrees Fahrenheit. The warming of the atmosphere is called “global warming” and because of a warmer […]

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Understanding Date Labels on Packaged Foods

Our 2019 Consumer Behaviors & Perceptions of Food Waste research found that a top reason consumers throw away food is because it’s become spoiled or stale. This finding lends itself to two follow-up questions: How do we know if a food has become spoiled or stale? And can the date labels on packaged foods help us decide? While an important part of safe food handling includes proper food storage to avoid spoilage, sometimes foods are thrown away because of the dates on the labels, not because they are truly spoiled. In fact, for several years, our annual Food and Health Survey has shown that the top food safety concern for consumers is foodborne illness caused by bacteria. Many consumers don’t understand the date labels on packaged foods, so let’s see if we can clear up some of that confusion. Here are some fast facts about packaged food date labels and how to tell if your food is really spoiled. Tips for understanding date labels Quality, Not Safety Date labels, also called “open dating” labels, are based on quality, not safety (except for infant formula products). The Exception to the Rule: Infant Formula There is one exception to these guidelines: Date labels on infant formula products are regulated by the federal government. Infant food products are required to bear a “Use-By” date, up to which the manufacturer has confirmed that the product contains no less than a minimum amount of each nutrient identified on the product label and that the product will be of an acceptable quality. Voluntary Labels Manufacturers may add date labels voluntarily, and these labels should be considered an estimate. Food manufacturers add these date labels to inform consumers of the date up to which the food will be at its peak quality and flavor. However, these dates […]

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Red Meat Recommendations: Controversial, Yet Consistent

As we know here at IFIC, food trends come and go all the time. One day we’re talking about the pegan diet or alkaline water, the next we’ve moved onto food combining. But some topics stay more consistent than others—like the discussion over what we should be eating to promote our own health—and, more recently, how these choices impact the world around us. Red meat stands at the nexus between these two questions, and it’s become a perennial flashpoint in the nutrition community. Red meat: the basics According to the U.S. Dietary Guidelines for Americans, “red meat” includes all forms of beef, pork, lamb, veal, goat, and nonbird game (e.g., venison, bison, and elk). Meats vary in fat content, and it’s recommended that people choose lean meats, which contain less than 10 grams of fat, 4.5 grams or less of saturated fats, and less than 95 milligrams of cholesterol per 100 grams and per labeled serving size (e.g., 95% lean ground beef and pork tenderloin). Red meat is rich in protein, zinc, iron and vitamin B12, all of which are important nutrients for maintaining our health. It’s been a part of our meals throughout history, and throwing burgers on the grill in the summer or putting a rack of lamb in the oven during the holidays has become entwined with our American identity. At the same time, red meat, particularly cuts that are higher in saturated fat, has been linked to increased risk for health conditions like heart disease, type 2 diabetes and some types of cancer, the latter associated with compounds created when red meat is cooked at high heat. And its environmental impact is high compared with plant sources of protein. These pros and cons create a dilemma for individuals, governments and health-focused nonprofits as to what and […]

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What are Monounsaturated Fats?

It wasn’t long ago that dietary fat was relegated to the “bad guys” side of nutrition commentary. “Eating fat makes you fat” was a commonly held belief, and many people opted for low- or non-fat versions of foods whenever possible. However, in recent years, research on dietary fats and their impact on health has advanced considerably. The misperception that all fats are unhealthy is slowly being corrected as scientific evidence about the most healthful types of fat is more widely communicated. As consumer understanding and interest in dietary fats increase, questions are evolving, from “How do I eat less fat?” to “How do I eat the healthier kind of fat?” In this article, we’ll discuss one type of fat that’s known to be beneficial to our health: monounsaturated fats. A brief lesson on fat terminology Let’s step back for a minute to talk about what makes a fat “monounsaturated.” The terms “saturated” and “unsaturated” refer to the chemical structure of fatty acids, which are the basic structures of most dietary fats. Fats are made up of a chain of carbon atoms that are connected to hydrogen atoms. Differences in the number of carbon atoms in the chain, how they’re bonded to hydrogen, and the shape of the chain are what distinguishes one type of fatty acid from another. A saturated fatty acid has the maximum number of hydrogen atoms—the chain is “saturated” with hydrogen. Unsaturated fats have less than the maximum amount of hydrogens because two carbons are double-bonded to each other. Thus, “unsaturated” fats aren’t saturated with hydrogens. There are two types of unsaturated fats: monounsatured (MUFA) and polyunsaturated (PUFA). MUFAs have just one carbon double-bond (“mono” = one), while PUFA have more than one (“poly” = many). There are key differences between saturated and unsaturated fats in their […]

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What Is the Mediterranean Diet?

Download the Mediterranean Diet Fact Sheet Here Highlights The Basics of the Mediterranean Diet The Mediterranean diet first became of interest to researchers in the 1950s when certain populations in the Mediterranean Sea basin were observed to be in better overall health with lower rates of cardiovascular and metabolic diseases and greater longevity than wealthier nations of the Western world. Thus, the diet refers to the traditional food cultures of the countries that surround the Mediterranean Sea, including Greece, Italy, Spain, Morocco, Egypt and Lebanon. Staples of the Mediterranean diet include fruits and vegetables, whole grains, seafood, nuts and legumes, and olive oil. In lesser amounts, poultry, eggs, cheese and dairy are consumed. The Mediterranean diet is highlighted in the Dietary Guidelines for Americans (DGA) as a “healthy dietary pattern.”1 But, this diet isn’t restrictive like many fad diets; rather, it emphasizes eating nutrient-dense foods without counting calories or completely omitting any one food type. Moreover, the Mediterranean diet encompasses more than just food; for this reason, it is often described as a way of life. Traditionally, people living in Mediterranean regions have emphasized physical activity, social gatherings and relaxation along with a moderate consumption of wine with meals. In the U.S., drinking alcohol in moderation is defined as limiting intake to two drinks or less per day for men—and one drink or less in a day for women. One drink is equivalent to one and a half ounces of 80 proof (or 40%) distilled spirits/liquor, five ounces of 12% alcohol wine or 12 ounces of 5% alcohol beer. Guidelines for the Mediterranean Diet Unlike some diets, the Mediterranean diet does not have strict requirements. Since its parameters can vary and many people may not be familiar with the Mediterranean diet, here is a quick overview: The Mediterranean Diet and […]

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IFIC Recognizes World Food Safety Day 2020: Top Food Safety Facts to Keep in Mind

As we celebrated World Food Safety Day on June 7th this year—in the midst of a global pandemic—it’s now more important than ever for us to think about how to safely buy, prepare and serve our food. Indeed, COVID-19 has altered forever how we view the safe acquisition, handling, and management of our food supply. Recent IFIC data shows that about one-third of us (36%) are buying more packaged foods and thinking more about personal hygiene, with half of us (52%) washing our hands after going to the grocery store. Being invested in how our food is packaged and keeping our hands clean are not only important topics of concern during a pandemic; they also play key roles in reducing our risk of foodborne illness. In fact, one in ten people worldwide fall ill from contaminated food every year. In the United States, an estimated one in six Americans contract foodborne illness annually, leading to 128,000 hospitalizations and 3,000 deaths. Here are four key tips for keeping ourselves and our food safe during the COVID-19 pandemic and for years to come: 1. Have smaller gatherings and events outdoors to promote social distancing. With kids out of school and summer rolling in, many of us may look to take vacations, visit friends and loved ones, or host or attend more social gatherings. Since the virus that causes COVID-19, like many other germs, spreads mainly through person-to-person contact, your most important line of defense against germ transfer is to practice appropriate social distancing. Keeping six feet apart, having fewer than ten people at your event, and attending gatherings outside are all ways to enjoy socializing in a safe manner. Another great way to minimize contact is to think about how food and beverages are served when gathering. When hosting or attending events, […]

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The Benefits of Mindful Eating: Video

Mindfulness is an ancient practice of being present. It can be defined as a “quality of consciousness that is characterized by continually attending to one’s moment-to-moment experiences, thoughts, and emotions with an open, non-judgmental approach.” Mindfulness has been used in a variety of therapeutic settings as it can improve the way we process emotions and help us reduces stress. In recent years, the concept of mindfulness has been applied to how we think about nourishing our body with food. Mindful eating is about listening to our physical sensations, like hunger, fullness and satisfaction cues and taking time to notice our thoughts and emotions while eating so we can have a more enjoyable and healthful eating experience. Mindful eating involves: There are many benefits to eating mindfully. Let’s review a few of them. Sometimes, our thoughts related to food aren’t very helpful. Negative thoughts about weight gain or eating unhealthy foods can create a fearful or anxious attitude when it comes to food. When we eat mindfully, we are practicing responding to our eating choices without guilt. Instead of condemning thoughts, we practice nonjudgmental language related to food. This nonjudgmental tone can increase self-compassion, which can improve our psychological well-being. Research shows that undereating or restricting certain foods can cause us to overeat them later. When we eat mindfully, we are taking time to notice what kinds of and how much food we need to feel full and satisfied. By frequently checking in with hunger, we don’t go too long without eating enough food. In this way, eating mindfully can help reduce overeating or binge eating as we become more aware of physical hunger and satisfaction cues and what foods will help us achieve optimal fullness. There are distractions all around us, and sometimes they can get in the way of […]

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The Bridge Between Food Trade and Food Safety

Many of us enjoy a variety of food products each day and are accustomed to our go-to foods being in stores whenever we want to check them off our shopping lists. In order for grocers all over the country to keep shelves stocked with our favorite items, they must import a variety of fruits, vegetables, animal products and shelf-stable goods that are reliably available from producers. But what you may not know is that many of these staple foods are imported into the U.S. According to the U.S. Food and Drug Administration, the United States imports about 15 percent of its overall food supply. The FDA notes that “more than 200 countries or territories and roughly 125,000 food facilities plus farms supply approximately 32 percent of the fresh vegetables, 55 percent of the fresh fruit, and 94 percent of the seafood that Americans consume annually.” These numbers may surprise you. Why are so many foods imported, and how does the FDA regulate the safety of these imports in order to maintain a unified food system that renders imported foods just as safe as those produced within the U.S.? Why do we have imports? Many of our foods are imported due to the fact that they cannot be grown or manufactured in the U.S. at a rate that would meet our population’s productivity demands. Factors that impact productivity include the type of farming terrain, seasonal weather, and ecological and climatic considerations. These limitations call for many types of fruits that we encounter daily (think bananas, tomatoes, berries, pineapples, grapes and avocados), common vegetables (think bell peppers, squash, cucumbers and onions) as well as tropical products, such as cocoa and coffee, to all be imported. How is imported food regulated for safety? The cornerstone for the FDA’s best practices in food safety […]

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