The Little Guys of Regenerative Agriculture

Many of us loved making mud pies as kids—it may have been our favorite thing to do outside. But as kids, we likely never thought much about whether or not the soil that made those pies was healthy or if it could be used to grow a garden. We had no idea that healthy dirt was a “thing,” but most of us were not then—and are not now— farmers! Regenerative agriculture consists of farming practices that enhance the health of agricultural soil—the soil that grows crops in our food system. Soil composition and health can be altered by environmental stressors including harsh climate conditions, physical disturbances and chemical contaminants. But the overall health of soil depends largely on its carbon concentration. The element carbon is a building block of all animal and plant cells and is ubiquitous in our environment. Because carbon is a primary component of agricultural soil, careful carbon management is one of the most important aspects of growing sustainable plants in our food system. Our last regenerative ag post talked about practices that many farms are utilizing to support carbon management, including no-till farming; composting unused, biodegradable plant products; and planting perennial crops. Now let’s take a deeper dive into our agricultural soil and look at the “little guys”—including worms, bacteria, and viruses—that support carbon sequestration and soil health. As we’ll see, these tiny helpers work right alongside farmers to bring us healthy and renewable crops each year. Down to Earth There’s more to soil than just dirt. Soil contains an ecosystem that is abundant in various types of animals, food sources, nutrients and waste. All the elements in the soil ecosystem, both living and nonliving, work to create an ecological balance. And one major balance-keeper is earthworms. Many of us remember digging up these little guys […]

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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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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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What is Molasses?

Highlights There are many different types and forms of caloric sweeteners that we collectively call “sugar.” Some sugars come in granulated form, such as table sugar. Table sugar is sucrose, a disaccharide made of equal parts of two monosaccharides: fructose and glucose. Other types of sugars, such as agave syrup and high fructose corn syrup, come in liquid forms as mixtures of the monosaccharides fructose and glucose. Molasses is type of liquid sugar that primarily contains sucrose and smaller amounts of the monosaccharides fructose and glucose. Molasses is not as sweet as table sugar and is typically more viscous (thicker and stickier) than other liquid sweeteners like agave syrup, honey and high fructose corn syrup. Molasses is the ingredient in brown sugar that gives it its distinct color, flavor and moisture. In addition to its properties as a sweetener, molasses adds moisture, consistency and crust to baked goods such as cookies, dark breads, gingerbread and pies, as well as thickness to baked beans, marinades and sauces. Molasses is also used to make rum. Where does molasses come from? Molasses is a product of the sugar beet and sugar cane refinement processes. Sugar cane and sugar beets are grown around the world, including in the U.S., where sugar beets are grown in 11 states and sugar cane is grown in three states. Molasses from sugar cane is preferred for human consumption, whereas molasses from sugar beets is typically used in animal feed due to its bitter flavor. The degree of sugar cane molasses refinement can vary. This variation results in three different grades of sugar cane molasses, for which the USDA has established standards. Less refining yields molasses that has a lighter color, higher sugar content and sweeter taste. Additional refinement yields molasses with a darker color, lower sugar content, less […]

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Playing The Long Game: Why Progress On Food, Nutrition & Health Takes Persistence, Patience & Positivity

For the second time in fifteen years, the importance of good nutrition beginning in childhood is at the forefront of national politics. In 2010, Michelle Obama launched Let’s Move!, a campaign aimed at solving childhood obesity within a generation. Today, the Make America Healthy Again (MAHA) movement takes up the mantle, focusing on decreasing diet-related chronic diseases in children, including obesity. What may feel like déjà vu is actually an important reminder: while the names and faces may change, nutrition remains a powerful and enduring public health priority. The benefits of consuming nutrient-dense diets are undeniable – longevity, greater productivity, improved quality of life, and lower healthcare costs, to name just a few. Simply put: eating well matters. Good nutrition must begin in childhood. And, Americans still have a long way to go before realizing the health and well-being benefits of greater diet quality. These are facts that most of us can agree on. Where consensus often falters is in how to empower and support Americans to eat healthier, so that they can be healthier. Discerning Disruption From Chaos What do we do if our efforts to increase diet quality in the U.S. have been unsuccessful? Some people are fans of disruption – I’m one of them. Disruption can be a powerful catalyst for change when rooted in science, data, and an understanding of human behavior. Others call for scrapping current approaches entirely. This approach can be less helpful as improving public health while also preserving public trust takes time and energy as well as some degree of consistency. In addition, changing long-standing habits and achieving measurable and meaningful gains at the population level often spans generations. Making America Healthier At IFIC, our north star is the consumer. If we can appreciate where Americans stand –perceptions, emotions, intentions, and behaviors […]

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Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets

Cultivating Diets That Are Both Healthy and Environmentally Sustainable Download the full report. As found in IFIC’s 2019 Food and Health Survey, environmental sustainability has become increasingly associated with the foods that we eat as well as our food purchases. Yet sustainability can mean different things to different people. According to the Journal of Environmental Sustainability, environmental sustainability is the “condition of balance, resilience and interconnectedness that allows human society to satisfy its needs while neither exceeding the capacity of its supporting ecosystems to continue to regenerate the services necessary to meet those needs nor by our actions diminishing biological diversity.” Basically, this definition refers to the condition of reducing damage to our environment (through the renewable depletion of resources) so that future generations can also meet their own needs. A healthy and complete diet involves eating essential nutrients needed for physiological functions, which includes dietary proteins. Proteins can be consumed in various ways and are essential in our diets for maintaining muscle strength, bone health, and blood sugar control in addition to supporting the body’s immune defenses and promoting quicker healing. However, in the pursuit of both a healthful and environmentally sustainable diet, how to best access these essential proteins has come under question. Where are our purchasing decisions headed as we look to fulfill a complete, healthful, and sustainable diet? What does this mean for our plant-based and animal-based protein intake? Let’s further explore findings from the Survey of Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets to shed some light on where protein choices may be headed and what consumers perceive as constituting a well-rounded and environmentally sustainable diet. Trouble defining “environmentally sustainable” The Survey of Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets found that 40 percent of consumers were unsure if […]

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Consumer Survey: Purchasing Behaviors, Eating Decisions and Health Perceptions of Dietary Fats and Oils

Download the full report. Highlights Over the past few years, it might seem like we’ve come a long way in our perceptions of dietary fat. Avocadoes, omega-3-rich fish and nuts and seeds are welcomed parts of a balanced diet, and fad diets like keto and Paleo that focus on higher fat intakes continue to be popular in certain health circles. But have people really cast aside the deeply ingrained fear of fat that dominated the nutrition conversation years ago? To answer this question, we set out to learn more about purchasing and eating behaviors, as well as health perceptions of dietary fats and oils, by surveying 1,000 American adults. Here are some key takeaways: Over one in three seek out “low fat” or “reduced fat” foods or beverages, while only one in ten seek out full–fat products. When survey takers were asked if they seek out products with different labels related to their fat content, 36% said they seek out low–fat products and 35% reported looking for reduced–fat foods and beverages. In contrast, just 11% said they seek out full–fat products and 29% said they don’t seek out foods and beverages with descriptions of their fat content. People under 45 were more likely to seek out “full fat” products, while those ages 45–64 were less likely to do so. People above age 65 and college-educated people were more likely to seek out products labeled as “low in saturated fat.” Consumers are split on whether they would choose a higher–fat version of a product over a lower-fat version. When given a scenario in which there were two products that differed only in their fat content—one that was higher in total fat and one that was lower in total fat—36% said they would consider choosing the higher-fat product, while 38% said they […]

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Women’s World Cup (Nutrition) Flashback: Julie Foudy on Nutrition

Sixteen years ago, I curled up on the couch with my father and grandfather. We cheered and cheered as Julie Foudy captained the US women’s team to the championship. Now, she’s championing smart nutrition! Her latest interview highlighted the importance of carbs, electrolytes, and sugar for intensity and endurance in sports. Here are a few of our faves: 1. Carbs are needed for endurance. Soccer is a 90-minute marathon … Foudy says that carbohydrates are essential. And she’s right! Leslie Bonci, MPH, RD, CSSD, LDN, is a sports dietitian for professional teams including the Pittsburgh Steelers, Penguins, and Pirates; the Washington Nationals; and the Toronto Blue Jays. She highlights the carbohydrates and protein combination as ‘fuel.’ Does that mean you need to carbo-load before this kind of endurance? If you eat a diet that is at least 50% carbs at each meal, you really won’t need to carbo-load. But you may want to “top off” glycogen stores by eating or drinking a few extra carbohydrates at each meal/snack in the days leading up to events. Remember, it’s carbo-load, not carbo-OVERLOAD. 2. Our concept of sugar is too narrow. According to Foudy, “the misconception is that sugar is bad. We’re here to reassure parents and athletes and that with the appropriate amount in moderation and with activity, actually you need sugar and it can help improve performance.” The role of sugar and carbohydrates is important to think about in your recovery from training. The ultimate goal of recovery nutrition is to help your muscles fully repair and get prepared for the next workout or competition. A recovery plan should include fluids, carbohydrate, and protein. Many athletes use a recovery beverage that includes all three, such as chocolate milk, protein shakes, or smoothies made with milk or soy milk, juice, and fruit. Drinking or eating  at least 50 […]

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