Altiorem’s Post

It’s been a long time since I’ve eaten at a #fastfood roadside stop. As a nearly lifelong vegetarian, I’ve had to be conscious of seeking out complete proteins and nutritional balance in order to stay healthy. But my own experience with fast food is pretty rare here in the States, as most individuals indulge in quick and convenient fast food 1-3 times per week, contributing to an annual expenditure of $160 billion. In our era of populism — that showy, spectacle-driven representation of the disadvantaged who are haunted by a shadowy elite class — fast food holds quite the allure as part of a pervasive, independent mindset. Fast food’s perceived daily value, enhanced by promotions and limited time specials, invites consumers to dig in and repeat. But the instant gratification and perceived affordability of fast food comes at substantial costs. The ingredients used in fast food are often low grade and ultra-processed with salt, sugar, and unhealthy fats — all of which are detrimental to good health. As an editorial in Nature describes, new technologies and business models are reshaping the way we produce, distribute, and consume food products. People have seen more food produced today per person than ever recorded, and fewer people are cooking at home. Fast food chains have become a popular option, but they typically use a high number of carbon-intensive ingredients, such as beef, and have high levels of energy use and packaging as well as #foodwaste. Moreover, and lesser known, fast food contributes mightily to climate #pollution. Food production accounts for over a third of all human-made greenhouse gas (#GHG) emissions, making it one of the largest contributors to climate pollution globally. If the industry were to replace even small percentages of chicken and beef with plant-based alternatives, it could withdraw around 2% of total GHG emissions from the atmosphere. Chip in a few dollars a month to help support independent cleantech coverage that helps to accelerate the cleantech revolution! The issues with the fast food industry are well-documented in the pages of Fast Food Nation by Eric Schlosser, and the corollary of the farm-to-table movement was outlined by Michael Pollan in The Omnivore’s Dilemma. Such information and education inspired many consumers to avoid foods that are treated with #pesticides and hormones, which are bad for humans and the environment. It’s why organic food sales are rising in the #UnitedStates and will likely continue to grow.

Ireland Needs a National Food Strategy—And Cork is Showing the Way The recently launched Cork Food Strategy 2025-2030 sets an ambitious agenda, according to Dr. Catherine Conlon, who was featured in The Echo. Despite the difficulty of initiating a national conversation on sustainable food systems, Cork is moving decisively to lead by example. Cities, which house over half of the global population, have a unique opportunity to drive food system transformation. Cork's draft vision for a new food strategy outlines five key goals: 1) create an environment which provides nourishing food for all. 2) build a sustainable and resilient local food system. 3) develop thriving local and diverse food economy. 4) promote a community-centered food environment. 5) lifelong learning & skills. The Cork Food Policy Council has adopted a pragmatic approach over the past decade, enhancing the accessibility and quality of healthy food in the city through practical measures like communal cooking facilities and increased awareness of food poverty. This aligns with findings from the Food System Economics Commission #FSEC, which also advocates for supporting vulnerable groups to achieve a just and sustainable food system. Cork's actions are encouraging: from supporting small food producers to promoting local procurement and minimizing food waste. The city sets a compelling example for how urban areas can take the lead in addressing the urgent challenges of our food systems. Read more here: https://bit.ly/3ZdDxVm.

Despite a decline in meat consumption among certain groups, many customers still prefer to have meat options available when dining out. To promote a more sustainable food industry, it is crucial for future menus to reconsider the types of meat used, the portion sizes, and waste reduction strategies, and to prioritise sourcing from suppliers that adhere to high animal welfare standards and actively work to combat issues like deforestation linked to meat production. While it is challenging to predict the trajectory of food trends, the rise of vegetarianism and veganism is noticeable, although these groups remain a minority. Price will undoubtedly influence choices, but there is a growing perception that the younger generation will drive the shift towards reduced meat consumption. Meat will continue to feature on menus, albeit in a more complementary role. For instance, incorporating beans, pulses, or vegetables alongside meat rather than eliminating it entirely – as seen in our popular beef and butterbean burger – offers a cost-effective and sustainable approach. #lessmeat #menus #vegetables #beans #pulses

Yesterday I attended an event with University of Exeter discussing the Food System in the UK as well as biodiversity and our connection with nature. The two topics overlap when it comes to that connection. We have lost our love of natural things and food is a huge part of that. We focused on a food system that covers 3 major health requirements: - Healthy Humans - Healthy Environments - Healthy Economies The three are so closely linked that we ended up talking in circles about potential solutions, unable to find a way through that would tackle all of the challenges. We've found some artisans able to farm in a regenerative way but the cost of their produce pushes it beyond the reach of the average person. You can't have a sustainable food system that requires poor people to spend more money on their weekly shop. It just doesn't work. So we have to have cheap options for people but supermarkets have destroyed many industries including farming. Did you know that farmers are responsible for planning, growing, harvesting, producing, packaging, storage, transport and guaranteeing contracts regardless of weather or other climate crisis related challenges beyond their control? Well after all that, the supermarket has the produce for a couple of days and takes 50% of the profit. This pressure puts farmers and other producers on knife edge security and with the climate crisis lots are finding huge losses that take years to recover from and the need to bring in products from outside of the UK. Made more difficult and expensive by Brexit. Understanding food system sustainability is no easy task. In the UK, we are facing a challenging situation. On one hand, we have local producers raising prices to maintain viable margins, and on the other, we have the public struggling with higher costs of living, striving to make every penny count. So, how can we bridge this gap and create a system that benefits both? To ensure fairness, we need to focus on building a sustainable food system that empowers local producers to provide affordable products while also assuring quality and sustainability. But this doesn't happen overnight. We, as consumers, can play a pivotal role by supporting local producers, understanding the value of their work, and acknowledging the importance of paying a fair price for sustainable food. Meanwhile, policy changes can help encourage and support local producers, making their operations more profitable without hiking prices for consumers. We have a long road ahead, but together, we can create a more sustainable and fair food system. Huge thanks to Exeter University and its partners for putting on the Net-Zero Conference and creating a day focused on food. It felt good to be in a room full of people that understand the challenges. Now it's your turn. How do you think we can build a more sustainable and fair food system in the UK? Let's hear your thoughts. #FoodSustainability #UKFoodSystem

🎙 NEW EPISODE ALERT 🎙 (Links in first comment) Elena Aniere on The Slow Food Revolution "Successful food systems need to balance three elements: good (quality, tasty food), clean (environmentally sustainable production), and fair (reasonable prices for both producers and consumers). This trinity forms the foundation for lasting change in food systems." Elena Aniere, a 20-year veteran at Slow Food, shares profound insights into how the movement is revolutionizing food systems worldwide. From their successful transformation of 1,000 gardens into 10,000 across Africa, to preserving 6,000+ endangered food products through their Ark of Taste initiative, Slow Food is championing "good, clean, and fair" food practices globally. Aniere explains how the movement connects local farmers with consumers, chefs, and communities, building sustainable alternatives to industrial food systems while preserving cultural food heritage and biodiversity. In this conversation, Elena Aniere and Sivaraman Swaminathan discuss the importance of the food ecosystem and the challenges it faces, emphasizing the need for a shift from industrial food systems to sustainable practices. She shares her journey with Slow Food, highlighting its three pillars: biodiversity, education, and advocacy. Elena explains various initiatives, including community gardens and the Cooks Alliance, aimed at connecting consumers with local producers. The conversation also addresses the challenges of building trust between farmers and consumers, the affordability of local food, and the role of small farmers in creating resilient ecosystems. Elena emphasizes the importance of funding and sustainability for Slow Food and shares her insights on leadership and the slow change required to make a significant impact. Connect with Elena: https://lnkd.in/eiMkmkuM Connect with Swami: https://lnkd.in/gMw9B_VV For show notes, visit: https://lnkd.in/eBrMfdRs This episode was made possible by the great folks at Effortless. Effortless has been designed to be user-friendly, aiding you in your journey to streamline financial tasks. Experience the convenience of achieving e-Invoicing and E-way Bill Generation in just a couple of clicks, simplifying your business processes. ⁠⁠Visit https://lnkd.in/giVFrnH7 to learn more.⁠ SlowFoodRavennaTV SlowFood Italia Slow Food Slow Food USA Slow Food Kenya #SlowFoodMovement, #SustainableFood, #FarmToTable, #FoodSovereignty, #RegenerativeAgriculture, #LocalFood, #FoodHeritage, #SmallFarmers, #CleanFood, #EarthMarkets, #SlowFoodCommunity, #FoodBiodiversity, #SaveOurFood

There is no summertime sadness here ☀️ Research has shown that if the Western diet was adjusted to be more sustainable, we may be able to reduce its greenhouse gas emissions by up to 80%, and water use by up to 50%! These numbers represent a best-case scenario, but hint at just how much of an impact the food we eat has on our environment. In other news, who knew the UK grew more than just parsnips and potatoes? Have a look at 9 recipes for you to try using in-season fruit and veg. ➡️ Let us know your favourite! #climatechange #sustainability #climateaction #employees #sustainablerecipes #summerrecipe #seasonalfruit #foodwaste #lessfoodwaste #waste #wastereduction

A contribution to the climate-friendly food transition! On June, 21st, ERS - Ernährungsrat StadtRegion Stuttgart had a kick-off meeting of the project "Stuttgart Bean Day - more local pulses on the plate!" in Stuttgart, Germany. The “Stuttgart Bean Day” project is funded by the Ministry of Food, Rural Areas and Consumer Protection Baden-Württemberg and the state capital Stuttgart. With this project, Ernährungsrat StadtRegion Stuttgart wants to bring more local pulses into the menus of Stuttgart's catering communities! The project addresses kitchen and purchasing managers of companies, educational institutions and clinics, as well as catering companies and restaurants, wholesalers, direct marketers and farmers. Pulses are great plants. In the fields, they are able to enrich the soil with nitrogen and thereby promote fertility. Some types of pulses are tolerant to heat and drought and therefore play an important role in climate adaptation. A variety of pulses are grown in the Stuttgart region. In addition to lentils, peas and green beans, chickpeas, soybeans, field beans, kidney beans and others are now increasingly being integrated into crop rotations. Not only the soil benefits from the pulses, but also people, because with a high proportion of proteins, minerals and fiber, they contribute to a balanced diet. In the project, the Nutrition Council acts as a network between the institutions and the farmers or wholesalers, thereby simplifying the conversion of the companies to regional pulses. In addition, the project offers information and advice on changing menus, develops and makes recipes available, and develops a toolkit for a pulse action day in the company with an accompanying program and excursion options. 👉 To remind you that ERS is one of the FOSTER project partners, a Change Driven Initiative (CDI) and a young association, founded in 2021 and committed in building networks for interdisciplinary approaches for food system transformation. ERS uses different tools of public relation, information & education. The main areas of activity are: regional and ecological food; creating sustainable local food chains; democracy in food systems; good and climate friendly food; caring of municipal soils & greener cities, and more urban gardening. The council promotes through several activities’ the local bio- economy, local agricultural exploration, regional and ecological food supply and community vegetable gardens. Learn more about ERS https://lnkd.in/dvMUdHFr #foodtransition #foodsystemtransformation #transformyourwayofthinking #fosterproject #euproject #transformingthefoodfuture

🍁 Happy Thanksgiving from the IFT Sustainable Food Systems Division! 🍁 As we gather with loved ones to celebrate this season of gratitude, let’s remember that Thanksgiving is also a time to reflect on our relationship with food. Did you know that holiday meals often lead to an increase in food waste, with millions of pounds of uneaten food ending up in landfills? This year, let’s take small but meaningful steps to minimize food waste at our Thanksgiving dinners. Here are some simple tips to make your celebration more sustainable: 🥧 Plan Ahead: Know how many guests you’re expecting and plan portions accordingly. Use a portion calculator to avoid over-preparing food. 🍂 Get Creative with Leftovers: Have a plan for your leftovers! Turn turkey into soups, casseroles, or sandwiches, and use leftover veggies in omelets or stir-fries. 🥔 Share the Feast: Encourage guests to take home leftovers. Send them with reusable containers to enjoy the meal again later. use recyclable plates and glasses. 🍎 Compost Scraps: If you can’t eat it, compost it! Fruit peels, veggie scraps, and other organic waste can nourish your garden instead of sitting in a landfill. 🥗 Donate Excess Food: If you’ve prepared too much, check with local food banks or shelters to see if they accept donations of unopened and safe-to-eat items. By making conscious choices, we can all contribute to reducing food waste and fostering a more sustainable future. Let’s ensure that our gratitude for food extends to how we value and use it! 🌎 You can visit this link by Tufts University The Friedman School of Nutrition Science and Policy at Tufts University for some exciting and creative recipes: https://lnkd.in/gY77u-AC What are your tips for managing food waste during the holidays? Share them in the comments below! #Thanksgiving #FoodWasteReduction #Sustainability #IFT #Gratitude #ZeroWaste #SustainableLiving #FoodScience

The future of Europeans health and that of our planet lies in food. This direct relationship between well-being and food has been the subject of numerous reports and publications.   A sustainable Food System (FS) for the EU is one “that provides and promotes safe, nutritious and healthy food of low environmental impact for all current and future EU citizens in a manner that itself also protects and restores the natural environment and its ecosystem services, is robust and resilient, economically dynamic, just and fair, and socially acceptable and inclusive.   To reach sustainable food systems (SFS), the European Commission has launched through Horizon Europe the R&I initiative to develop the Partnership Sustainable Food Systems (P-SFS) for people, planet and climate. We develop a new European R&I Partnership SFS because of the viability of our planet – and its societies and food security – is threatened.   Building the SFS of tomorrow is central to the transition to a ‘Sustainable Europe by 2030’, where the EU policy initiative for a Legislative Framework on Sustainable Food Systems could be pivotal.   The future Partnership seeks cooperation globally by collective FS approaches of many different actors to reach co-benefits while avoiding trade-offs.   Our shared vision as the Sustainable Food Systems Partnership is that the coordinated European R&I will put in place and will create an environmentally-friendly, socially secure, fair and economically viable healthy and safe Food System for Europe by 2030 and beyond. We will mobilise research and innovation to accelerate the transition to sustainable food systems with a wide range of stakeholders joining forces in this Partnership. We will collectively achieve the goals of the Farm to Fork (F2F) strategy, in line with the global ambitions of the United Nations (UN) Sustainable Food Summit 2021.

Yesterday, in the midst of an exciting meeting with a number of food ngos, we took a break to huddle around our laptops & listen to the Secretary of State Rt Hon Steve Reed OBE MP announce his plans to co-design a new food strategy. We all cheered. Here is the leadership we need. Our current food system is broken and urgently needs to be transformed. We all want to lean-in and help with that co-creation. In fact, we will be rushing over to Defra with armfuls of detailed, evidence-based reports, plans and recommendations to inform decisions - from the Food Net Zero Transition Plan we WRAP wrote with IGD (Institute of Grocery Distribution) & David Kennedy EY-Parthenon through to Henry Dimbleby's report. Here are the strategies we all produced earlier - they are the building blocks this new Govt can use to move decisively, at pace and with the determination it will take. Transforming the food system is not for the faint-hearted & the pathway is strewn with abandoned past good intentions. But the Secretary of State is taking a systems approach and plans to bring together key Government departments - Defra with Education and Health and Business Depts and the devolved nations. More cheers. This Strategy will need to have bold ambition and it has a wide focus covering: - food security - Ensuring affordable and healthy nutritious food is accessible to all - tackling biodiversity loss linked to food production.   - supporting economic growth - backing farmers and food producers and building their resilience..... Of course, at WRAP, tackling food waste is one of our top priorities. With a third of emissions coming from our food, we welcome the intention to dovetail The Food Strategy with the Circular Economy Taskforce, for which food is one of the strands. And with an average household of four losing around £1,000 each year on food that goes to waste, having food loss & waste writ large in the Strategy – from farm to fork – is essential to reduce carbon, save families money and shift to a more food-secure nation.  The Defra session over, the ngo group made some steaming cups of tea, nibbled on some organic flapjacks, and went back to our inevitable flipcharts, agreeing that we all want to play our part in making the new Food Strategy a breakthrough success. 2025 is set to be a bumper year! Anna Taylor Sue Pritchard Dan Crossley Barbara Crowther James Toop Toby Nation Tessa Jones Emma Bourne Catherine David Claire Shrewsbury Sebastian Munden