The Hidden Costs of Food

The Hidden Costs of Food

The hidden environmental, social, and health costs of our food are not reflected in the prices we pay at the market.

Food's “hidden costs” refer to the environmental, social, and health-related expenses that are not reflected in the price tag but have significant impacts. These costs include environmental damage, resource depletion, labor exploitation, and health consequences of certain production and consumption practices. Here’s a breakdown of these hidden costs and ways consumers can make more responsible food choices:

1. Environmental Costs

• Resource Use: Agriculture consumes large amounts of water, land, and energy, with certain foods like beef and almonds requiring exceptionally high levels. Unsustainable farming depletes soil, reduces biodiversity, and contributes to deforestation.

• Greenhouse Gas Emissions: The production, transport, and processing of food, especially meat and dairy, emit significant levels of greenhouse gases, contributing to climate change.

• Pollution: Pesticides and fertilizers can leach into waterways, harming ecosystems and impacting clean water sources.

What Consumers Can Do:

• Choose Plant-Based Foods: Reducing meat and dairy consumption can significantly lower environmental impact, as plant-based foods generally require fewer resources.

• Support Organic and Regenerative Agriculture: Organic and regenerative farming practices focus on soil health, biodiversity, and reducing chemical use, which benefits the ecosystem.

• Buy Local and Seasonal: Local foods require less transportation, reducing emissions, and seasonal foods typically require fewer artificial inputs.

2. Social Costs

• Labor Exploitation: The food industry, especially in agriculture and processing, often relies on underpaid, exploited labor, sometimes involving dangerous conditions and limited workers’ rights.

• Rural Community Impact: Large industrial farms can displace small, local farms, impacting rural economies and reducing the diversity of local food systems.

What Consumers Can Do:

• Look for Fair Trade or Ethically Certified Labels: Certifications like Fair Trade, Rainforest Alliance, and others ensure workers are paid fairly and work safely.

• Support Small and Local Producers: Purchasing from local farms and food businesses supports the local economy and often ensures better labor practices.

3. Health Costs

• Diet-Related Diseases: Processed foods high in sugar, salt, and unhealthy fats contribute to obesity, diabetes, and heart disease, straining public health systems and impacting quality of life.

• Antibiotic Resistance: Overuse of antibiotics in livestock can lead to antibiotic-resistant bacteria, posing a significant public health threat.

What Consumers Can Do:

• Focus on Whole, Unprocessed Foods: Choosing fruits, vegetables, whole grains, and legumes over processed foods improves health outcomes and reduces dependency on intensive animal farming.

• Opt for Organic or Antibiotic-Free Animal Products: These options reduce exposure to antibiotic residues and support farming practices that limit the spread of antibiotic resistance.

4. Waste and Resource Inefficiency

• Food Waste: Many food is wasted throughout the supply chain, from farms to retail to households. This not only wastes resources but also contributes to methane emissions from decomposing food in landfills.

• Packaging Waste: Single-use plastic and excessive packaging have hidden environmental costs. They often end up in landfills or oceans, taking centuries to decompose.

What Consumers Can Do:

• Reduce Food Waste at Home: Plan meals, store food properly, and use leftovers to minimize waste.

• Choose Minimal or Recyclable Packaging: To reduce plastic waste, opt for products with minimal packaging or buy in bulk.

• Compost Food Scraps: Composting reduces landfill waste and produces valuable fertilizer for gardens and community spaces.

5. Economic and Social Inequality

• Access to Nutritious Foods: Healthy foods are often less accessible and more expensive, creating disparities in health outcomes between communities.

• Corporate Control and Monoculture: The dominance of a few large corporations and a limited number of crop types reduces diversity, limits local food economies, and increases vulnerability to crop failures.

What Consumers Can Do:

• Advocate for Food Equity: Support policies and initiatives that increase access to nutritious foods in underserved areas.

• Diversify Food Choices: Choosing diverse foods and heirloom varieties promotes biodiversity and helps support smaller, independent producers.

By being mindful of these hidden costs and making conscious choices, consumers can help reduce the negative impacts of food production and support a more sustainable, fair, and health-focused food system. Small changes, when adopted widely, can create a significant positive impact on the environment, economy, and overall well-being.

Article was written after reviewing this post: https://www.linkedin.com/posts/fao_truecostoffood-sofa2024-activity-7260628516793176065

Food Waste

Food Waste or Wasted Food?

With over twenty-five years of experience in contract food service, I’ve had the privilege of overseeing dining operations across diverse environments—corporate settings, higher education, independent restaurants, conference centers, hotels, and senior living communities. My journey has been fueled by a passion for creating exceptional dining experiences that delight guests and prioritize health, well-being, and sustainability.

Throughout my career, I’ve witnessed firsthand how thoughtful choices in food service can impact more than just the bottom line. They can shape lives, strengthen communities, and preserve our planet. I’m deeply committed to sustainability—reducing food waste, sourcing responsibly, and promoting practices that support a healthier world for future generations.

This blog is a space to share insights, practical strategies, and thought leadership on creating sustainable and impactful food service programs. Whether you’re an industry professional or simply someone who loves exploring the intersection of food and sustainability, I hope you’ll find value and inspiration here.

"Food waste: the world's dumbest problem" Andy Murdock, the University of California

Let’s make a difference—one plate, one practice, and one idea at a time. Thank you for joining me on this journey!

Waste

The terms food waste and wasted food may seem interchangeable, but they hold nuanced differences that reflect their causes and implications:

Food Waste

• Definition: Refers to food discarded or unused throughout the supply chain, from production to consumption. It often includes unavoidable waste, such as peels, bones, or inedible parts.

• Causes: Inefficient harvesting, overproduction, supply chain issues, or poor storage practices.

• Focus: Addresses systemic inefficiencies, such as those in agriculture, processing, and distribution.

• Example: Crops left in fields due to market demand fluctuations or food spoiling during transport.

Wasted Food

• Definition: Refers specifically to food that was intended for human consumption but was discarded or left uneaten, often in households or restaurants.

• Causes: Over-purchasing, large portion sizes, improper storage, or failure to consume leftovers.

• Focus: Highlights individual or consumer-level behaviors and choices.

• Example: A perfectly edible loaf of bread thrown out because it’s past its sell-by date.

Why the Distinction Matters

Understanding the difference is crucial for targeting solutions. Addressing food waste involves improving agricultural practices, logistics, and policies while reducing wasted food and focusing on consumer education, portion control, and mindful consumption. Both are vital to combating food insecurity, reducing environmental impacts, and fostering a more sustainable food system.

Find out more about the EPA Wasted Food Scale at: EPA Wasted Food Scale

Waste in food systems

The EPA’s new Wasted Food Measurement Methodology Scales provide a comprehensive framework to quantify and track wasted food across various sectors. These scales categorize wasted food at different stages, such as production, retail, and consumption, and include metrics for measuring food diverted for donation, composting, or animal feed.

The methodology aims to enhance consistency in data collection, helping stakeholders—like businesses, policymakers, and nonprofits—identify key areas for waste reduction. By standardizing how wasted food is measured, the EPA supports the broader goal of reducing food waste by 50% by 2030, as outlined in the U.S. Food Loss and Waste Reduction Goal.

Food production causes 26% of greenhouse gas emissions. The global food supply chain is challenged, with 30% of its food lost or wasted annually. In response, industry leaders are leveraging tech advancements. (Source: Food Institute Focus) For example, over one-third of all food is lost or wasted. Bread is one of the most wasted items. While every loaf requires precious resources, too much is in the bin. Moreover, the way how we get these resources is often not sustainable.

Here’s why:

🚜 Overuse of land: Land is overworked and drained of nutrients.

💦 Poor irrigation: Water isn’t managed well, leaving fields dry.

🛢️ Chemical damage: Pesticides harm ecosystems and biodiversity.

🌱 Monocultures: Crops like barley dominate, reducing variety in the fields.

The result? Depleted soil, wasted water, and drained energy. Without healthy soil, we lose the ability to grow the grains we need, including beer.

Reducing Food Waste in All-You-Can-Eat Buffet Environments

I’ve managed many food operations in my professional career. Many of those outlets touted themselves as “all you can eat.” Food waste is a significant issue in all-you-can-eat buffet environments. These dining formats are notorious for overproduction and excessive portions, often resulting in discarded food. This waste affects the bottom line and contributes to environmental degradation and missed opportunities to support food-insecure communities.

The Scope of Food Waste in Buffets

Food waste in buffets is substantial due to factors like overproduction, customer behavior, and the operational nature of “unlimited” dining. According to the Food and Agriculture Organization (FAO), 30% of all food produced globally is wasted, with food service operations accounting for a significant portion. Buffets, in particular, exacerbate the problem by preparing excessive amounts to maintain a complete, visually appealing spread.

Key Statistics:

• Average Waste: Studies show buffets waste 5-25% of food prepared daily.

• Environmental Impact: Food waste generates 8-10% of global greenhouse gas emissions. (FAO)

• Economic Loss: U.S. restaurants lose $25 billion annually due to food waste. (USDA)

Strategies for Operators to Reduce Waste

• Smaller Portions: Buffet portions are often oversized to appeal to customers, but smaller servings reduce waste without compromising the dining experience. Actionable Tip: Use smaller serving utensils and plates to encourage smaller portions. This technique is proven to reduce food waste by up to 20%. (Journal of Consumer Research)

• Menu Rotation and Data Analysis: Analyze which dishes are most and least consumed to refine your menu offerings. Regularly rotating less popular items ensures food is prepared only when demand justifies it. Culinary Tip: Incorporate leftovers from low-consumption items into soups, casseroles, or sauces, minimizing discards.

• Customer Education: Engage diners by providing information on waste reduction initiatives.

  • Speaking Points for Customers Wanting Larger Portions:

    • Politely remind them they can return for more if desired, reducing the likelihood of uneaten food.

    • Share information about sustainability efforts: “We aim to reduce waste as part of our environmental commitment. You’re welcome to come back for seconds!”

Culinary Techniques to Minimize Food Waste

• Creative Repurposing: Stale bread? Transform it into croutons, bread pudding, or breadcrumbs. Leftover vegetables? Use them in stocks, stews, or purees.

• Zero-Waste Cooking: Use vegetable trimmings to make broths. Leverage “nose-to-tail” cooking for meats, utilizing all parts of the ingredients.

• Batch Cooking: Prepare food in smaller, more frequent batches to avoid overproduction and maintain freshness.

• Ingredient Preservation: Extend the shelf life of surplus ingredients by pickling, fermenting, or freezing.

Diverting Organic Waste and Food Donations

When food waste is unavoidable, consider options that reduce its environmental impact and provide community benefits. One such example is Food Donations. Donate safe, surplus food to local charities or food banks. I’ve heard from many over the years that they choose not to donate surplus food due to liability concerns. Legislation to encourage and regulate the donation of surplus food is crucial in reducing food waste, addressing food insecurity, and protecting donors from legal risks. Here’s an overview of key frameworks and laws:

• The Bill Emerson Good Samaritan Food Donation Act (United States)

  • Purpose: Protects businesses, individuals, and nonprofits from liability when donating food in good faith to charitable organizations, as long as the food is safe for consumption.

  • Impact: Encourages grocery stores, restaurants, and manufacturers to donate surplus food without fear of legal repercussions.

  • Scope: Covers prepared meals, packaged foods, and raw ingredients, provided they meet safety guidelines. (Source: USDA)

• The Federal Food Donation Act (United States)

  • Purpose: Promotes the donation of surplus food by federal agencies and contractors.

  • Key Provisions: Encourages federal contractors to include food recovery efforts in their agreements.

  • Outcome: Supports large-scale food recovery programs to channel surplus food to needy people. (Source: Feeding America)

• Similar Legislation Worldwide

  • Europe: The European Union promotes food donation through initiatives like the Waste Framework Directive, prioritizing food waste prevention and redistribution. (Source: European Commission)

  • France: Requires supermarkets to donate unsold edible food to charities or animal feed operations. Violations can result in fines.

  • Italy: Offers tax incentives for businesses that donate surplus food.

  • Australia: Supports food recovery initiatives through partnerships with organizations like OzHarvest.

  • If you don’t see your country listed, research what local jurisdictions are doing to support food donations.

• Challenges in Food Donation Legislation Awareness: Many businesses remain unaware of the legal protections available.

  • Infrastructure: Limited resources for collecting, transporting, and storing surplus food.

  • Safety Concerns: Strict guidelines around expiration dates and storage conditions can deter potential donors.

• Benefits of Food Donation Legislation

  • Reduces Food Waste: Redirects edible surplus food from landfills to needy people.

  • Fights Hunger: Strengthens food security by making surplus food accessible to vulnerable populations.

  • Supports Sustainability: Reduces greenhouse gas emissions from decomposing food waste.

Legislation surrounding surplus food donation balances safety, liability protection, and the ethical responsibility to reduce waste. By enhancing awareness and infrastructure, governments can further amplify the impact of these laws, creating a more sustainable and equitable food system.

Food Recovery Programs

Organizations like Feeding America connect businesses with excess food to communities in need. These partnerships can turn waste into impactful contributions.

Innovative Approaches to Waste Metrics

Operators need clear metrics to measure and reduce waste effectively. Some think food waste is a strategy to pursue later in the business development cycle. I would argue that a robust food waste strategy should be incorporated into a food business plan beginning on day one and should be made an integral part of your organizational culture.

Use Technology

• Tools: Invest in food waste tracking software such as LeanPath or Winnow to identify and analyze waste patterns.

• Benefits: These tools can pinpoint which items are discarded most frequently and provide actionable insights.

Staff Training: Educate employees on waste reduction practices and empower them to make changes.

• Tip: Create a culture of sustainability with incentives for teams that successfully reduce waste.

Educating Customers on Waste Reduction

Customer cooperation is essential for a successful waste-reduction strategy. Buffets can reduce waste through creative and polite communication:

• Signage and Messaging:

  • Use signs like: “Take What You Need, Enjoy What You Take!”

  • Include infographics about the environmental impact of food waste.

• Engagement:

  • Host events or demonstrations on zero-waste cooking to inspire customers to practice sustainability at home.

• Feedback:

  • Provide suggestion cards to learn what dishes diners value most, reducing the production of less popular items.

Composting

Composting should be considered a last resort for handling food waste because it doesn’t address the root issue of overproduction and unnecessary waste. The priority should always be to reduce waste at its source and to redirect surplus food to feed people or animals. However, when food is no longer safe or feasible for consumption, composting is far better than sending it to a landfill. Unlike landfills, where organic waste decomposes anaerobically and produces methane—a potent greenhouse gas—composting allows food to break down aerobically, significantly reducing harmful emissions. Additionally, composting recycles nutrients back into the soil, improving its health and fertility, while landfill disposal simply adds to environmental degradation. By treating composting as part of a broader waste hierarchy, we can maximize the value of food resources while minimizing environmental harm. After all other avenues are exhausted, consider diverting organic waste to compost facilities to reduce landfill contributions and create nutrient-rich soil.
Tip: Partner with local composting services or invest in on-site compost systems.

The Business Case for Reducing Food Waste

Reducing waste is not just about sustainability—it improves the bottom line.

• Financial Savings: Reduced waste directly cuts disposal costs and food costs.

• Brand Reputation: Sustainability initiatives appeal to eco-conscious consumers, boosting customer loyalty.

• Regulatory Compliance: Many regions now impose regulations on food waste management. Staying ahead of these mandates minimizes risks.

Conclusion

Reducing food waste in all-you-can-eat buffets is a win-win for businesses, customers, and the environment. Through thoughtful portioning, culinary creativity, customer engagement, and responsible waste diversion, operators can tackle food waste while improving their bottom line and supporting their communities. By committing to sustainable practices, buffet operators not only enhance their operations but also contribute to a broader movement towards global food security and environmental health.

Sources

• Food and Agriculture Organization (FAO): [FAO Website](https://www.fao.org)

• U.S. Department of Agriculture (USDA): [USDA Food Waste Estimates](https://www.usda.gov)

• Journal of Consumer Research: [Smaller Plates Study](https://academic.oup.com/jcr)

• Feeding America: [Feeding America Food Recovery Programs](https://www.feedingamerica.org)

• Bill Emerson Good Samaritan Act: [USDA Good Samaritan Act Details](https://www.usda.gov)

• https://www.wired.com/story/food-production-energy-waste/

• https://grc.studentorg.berkeley.edu/the-unsustainability-of-buffet-food-waste/

Sustainable Nutrition: A Vision for 2025

Meeting People Where They Are:

A 2025 Vision for Food Sustainability and Nutrition

As we enter 2025, my theme is simple yet profound: meeting people where they are. This is not just about understanding others’ perspectives—it’s about embracing that we are all on a journey regarding food sustainability and nutrition. Some are actively engaged, while others may not yet recognize their role in this journey. Regardless of where we are, one thing is clear: we all need to shift our paradigm from consumer to caretaker—of our planet and bodies.

A Year of Challenges and Reflection

The past year was a stark reminder of the urgency of this mission. With 2024 breaking records for natural disasters, we’ve seen firsthand the devastating consequences of a changing climate. But these events also highlight an opportunity: the chance to come together, learn, and grow. How we approach food—what we eat, how it’s grown, and how we consume it—plays a pivotal role in shaping a sustainable future.

Yet, as important as these conversations are, no one wants to feel confronted by a preachy climate activist or an uncompromising vegan advocate. This approach alienates rather than inspires. It’s not productive to ask people to abandon deeply ingrained habits or cultural traditions without understanding their starting point. Real change happens when we build bridges, not barriers.

Embracing Diversity and Shared Responsibility

We all come from different cultural, social, and educational backgrounds, each shaping our relationship with food and the environment. What works for one person may not resonate with another, and that’s okay. The key is to create a shared understanding that sustainability and nutrition are not about deprivation or sacrifice—they’re about living with intentionality and purpose.

Too often, sustainability is framed as “giving up” something: meat, convenience, comfort. But what if, instead, we reframed the narrative? What if the focus was on what we gain—better health, stronger communities, and a thriving planet for future generations? By educating ourselves and others, we can make informed choices that are both impactful and practical, meeting people where they are while guiding them toward where we all need to go.

A Collaborative Vision for Change

Real change is collaborative. It’s about working together to find solutions that respect diverse perspectives while moving us toward common goals. Whether it’s choosing more plant-based meals, supporting local farmers, reducing food waste, or educating ourselves about the environmental impact of our choices, every small step matters.

The relationship between sustainability and nutrition doesn’t have to feel like a tug-of-war between what’s “right” and realistic. With the right tools and understanding, we can create a food system that nourishes people and the planet without forcing anyone to abandon who they are.

Moving Forward

Meeting people where they are means showing grace, empathy, and patience as we navigate this journey together. It’s about recognizing that progress, not perfection, is the goal. By shifting from consumer to caretaker, we can all contribute to a future that honors the interconnectedness of food, health, and the environment.

In 2025, let’s commit to leading with understanding, education, and intentionality. Together, we can create a world where food sustains our bodies, planet, and communities.

How to Avoid PFAS and BPA While Grocery Shopping

How to Avoid PFAS and BPA While Grocery Shopping

When it comes to maintaining a healthy lifestyle, the food we eat is only part of the equation. The materials our food comes into contact with—packaging, containers, and even cookware—can expose us to harmful chemicals like PFAS (per and poly-fluoroalkyl substances) and BPA (bisphenol A). These substances are linked to various health concerns, including hormonal disruption, cancer, and other chronic conditions. By shopping smarter, you can significantly reduce your exposure to these chemicals. Here’s how.

What Are PFAS and BPA?

PFAS: Commonly referred to as “forever chemicals,” PFAS are used in grease-resistant food packaging, nonstick cookware, and water-repellent clothing. They persist in the environment and human bodies, with potential links to immune suppression and increased cancer risk. (Source: CDC)

BPA: BPA is often found in plastic packaging, the lining of canned foods, and some plastic bottles. It is known for its estrogen-mimicking properties, which can disrupt hormonal balance and increase the risk of reproductive and metabolic issues. (Source: FDA)

Tips for Avoiding PFAS and BPA at the Grocery Store

• Choose Fresh, Whole Foods: Opt for fresh produce, whole grains, and bulk items rather than processed or packaged foods. Packaged foods often come in materials treated with PFAS or BPA, especially grease-resistant or lined for extended shelf life. Example: Instead of buying pre-cut fruit in plastic containers, purchase whole fruit and cut it yourself. This reduces contact with potentially harmful packaging.

• Avoid Prepackaged Meals and Snacks: Many prepackaged meals, snacks, and microwaveable foods come in containers treated with PFAS or BPA. Look for options in sustainable, non-toxic packaging. Better Choices: Foods packaged in glass jars, cardboard boxes without plastic linings, or other BPA-free materials.

• Check Canned Goods: Many cans are lined with materials containing BPA to prevent food from reacting with the metal. While some brands offer BPA-free alternatives, it’s important to verify their claims.

  • Tips: Look for labels that explicitly state “BPA-free.”

  • Purchase products from brands known for safer packaging, such as Eden Foods, which uses BPA-free linings in its canned goods.

  • Opt for fresh or frozen alternatives to canned foods whenever possible.

• Watch Out for Grease-Resistant Packaging: PFAS are commonly used in grease-resistant materials such as fast-food wrappers, bakery paper, and microwave popcorn bags. These chemicals can leach into food, especially when heated.

  • Safer Alternatives: Buy unwrapped baked goods and store them in your own reusable containers.

  • Pop your own popcorn using kernels and a PFAS-free method, such as in a stovetop pot or an air popper.

• Buy in Bulk with Reusable Containers: Purchasing bulk items is a great way to avoid PFAS and BPA-laden packaging. Many stores allow you to bring your own reusable containers.

  • Tips for Success: Use glass jars or stainless steel containers to store bulk items like grains, nuts, and spices.

  • Check with your local grocery store about their bulk item policies and ensure your containers are clean and pre-weighed if necessary.

• Opt for Glass or Stainless Steel Packaging: Products packaged in glass or stainless steel are less likely to contain harmful chemicals compared to those in plastic or canned packaging.

  • Examples: Purchase sauces, oils, and beverages in glass bottles instead of plastic.

  • Use stainless steel water bottles and food containers for your groceries.

• Bring Your Own Bags: Many reusable shopping bags are made from materials free of PFAS and BPA. Avoid single-use plastic bags, which may contain BPA and other harmful chemicals.

  • Recommended Options: Organic cotton or hemp bags.

  • Machine-washable polyester bags are certified as PFAS-free.

• Be Skeptical of “BPA-Free” Labels: While “BPA-free” labels may sound reassuring, some products use alternative chemicals like BPS, which may have similar harmful effects. Research brands and seek certifications from reputable organizations like the Environmental Working Group (EWG).

• Support Brands Committed to Safety: Many companies are working to phase out harmful chemicals from their packaging. Supporting these brands not only protects your health but also encourages industry-wide change.

  • Examples of Safer Brands: Whole Foods Market: Committed to using packaging free of PFAS.

  • Trader Joe’s: Actively reducing BPA and PFAS in its private-label products.

• Use a Water Filter: While not strictly a grocery-shopping tip, many grocery items involve water use during cooking and preparation. PFAS can contaminate water supplies, so invest in a water filter that effectively removes these chemicals.

  • Recommended Filters: Berkey Water Filters: Excellent for removing PFAS and other contaminants.

  • Aquasana Filters: Effective under-sink filters for home use.

How to Advocate for Safer Practices

As a consumer, your voice matters. Here’s how you can advocate for safer practices:

1. Contact Companies: Write to brands and ask about their packaging materials.

2. Support Legislation: Advocate for stronger regulations to phase out PFAS and BPA from food-related products.

3. Educate Others: Share tips with friends and family to create broader awareness about the issue.

Conclusion

Avoiding PFAS and BPA while grocery shopping requires a bit of mindfulness, but the effort is worth it for your health and the environment. By prioritizing fresh foods, choosing safe packaging, and supporting forward-thinking brands, you can reduce your exposure to these harmful chemicals. Small changes can make a big difference—one grocery trip at a time.

Have more tips or experiences to share about reducing PFAS and BPA in your life? Drop your thoughts in the comments below!

How to Avoid PFAS and BPA in Food Preparation

How to Avoid PFAS and BPA in Food Preparation

In today’s kitchen, health-conscious cooking extends beyond the ingredients we choose. The tools we use—cookware, storage containers, and utensils—can significantly impact our health. Two major culprits to watch for are PFAS (per- and polyfluoroalkyl substances) and BPA (bisphenol A), chemicals linked to various health concerns. This guide will explain what these substances are, why they matter, and how to avoid them in food preparation.

What Are PFAS and BPA?

PFAS: Known as “forever chemicals,” PFAS are synthetic compounds used in nonstick cookware, food packaging, and water-resistant products. They persist in the environment and the human body, with potential links to cancer, hormone disruption, and immune suppression. (Source: CDC)

BPA: BPA is a chemical found in polycarbonate plastics and epoxy resins, commonly used in food storage containers and can linings. Exposure has been associated with hormone disruption, reproductive issues, and increased risks of certain cancers. (Source: FDA)

Tips for Avoiding PFAS and BPA in the Kitchen

• Choose Safer Cookware: Nonstick pans often contain PFAS. Opt for alternatives like:

  • Cast Iron: Naturally nonstick when seasoned properly and PFAS-free.

  • Stainless Steel: Durable, non-reactive, and ideal for high-heat cooking.

  • Ceramic: Look for 100% ceramic cookware, free from harmful coatings.

  • Recommended Brands:

    • Lodge Cast Iron Skillets

    • GreenPan Ceramic Cookware

• Avoid Plastic Food Storage: Plastic containers may contain BPA or similar chemicals. Instead:

  • Use glass containers with silicone or BPA-free lids.

  • Opt for stainless steel storage options for durability and safety.

  • Recommended Products:

    • Glasslock Food Containers

    • Stasher Silicone Bags

• Say No to Nonstick Utensils: Many nonstick utensils are coated with PFAS. Choose safer options like:

  • Bamboo or Wooden Utensils: Sustainable and free of harmful chemicals.

  • Silicone Utensils: Look for FDA-approved, BPA-free options.

  • Recommended Products:

    • Totally Bamboo Utensil Set

    • OXO Silicone Utensils

• Filter Your Water: PFAS can also contaminate tap water. Use a high-quality water filter certified to remove PFAS.

  • Recommended Filters:

    • Berkey Water Filters

    • Aquasana Under Sink Filters

• Be Wary of Food Packaging: PFAS are often found in grease-resistant packaging, such as:

  • Fast food wrappers

  • Microwave popcorn bags

  • Pizza boxes

  • Solution:

    • Cook meals at home to control exposure.

    • Opt for brands using PFAS-free packaging, such as Whole Foods Market.

• Read Labels Carefully: Products labeled “BPA-free” are not automatically safe; they may contain similar chemicals like BPS. Verify that brands disclose safety certifications.

• Avoid Aluminum with Nonstick Coatings: Nonstick-coated aluminum cookware often contains PFAS. Use anodized aluminum or switch to stainless steel or cast iron.

• Handle Nonstick Cookware Properly: If you still use nonstick cookware:

  • Avoid overheating, as PFAS coatings can degrade at high temperatures.

  • Replace pans with scratches, as damaged coatings increase the risk of chemical leaching.

Why This Matters

Reducing exposure to PFAS and BPA is critical for long-term health. Studies have shown that even low levels of these chemicals can disrupt hormones, harm reproductive health, and contribute to chronic illnesses. By making intentional choices about cookware and kitchen practices, you can minimize exposure and protect your health. (Source: Environmental Working Group)

Conclusion

Healthy cooking isn’t just about fresh ingredients—it’s about using safe tools to prepare and store food. By choosing PFAS-free cookware, BPA-free storage, and safe utensils, you can take meaningful steps to safeguard your health and the environment.

Explore these simple swaps today, and cook with confidence knowing you’re creating meals that nourish in every way.

Have your own tips for avoiding harmful chemicals in the kitchen? Share them in the comments below!

Making the Shift to a Plant-Based Diet: A Step-by-Step Guide

Making the Shift to a Plant-Based Diet: A Step-by-Step Guide

Transitioning to a plant-based lifestyle can be one of the most rewarding steps toward improving your health, reducing environmental impact, and embracing a compassionate way of living. In the past year, we've discussed the benefits of incorporating more plants into your diet. It is a decisive step toward better health, increased energy, and enhanced longevity. Plant-based foods are rich in essential vitamins, minerals, and antioxidants that support immune function, reduce inflammation, and combat chronic diseases like heart disease and diabetes. They provide fiber for improved digestion and gut health, while low-calorie density aids in weight management. Plants also fuel your body with sustained energy from complex carbohydrates and healthy fats. Studies show plant-focused diets are linked to longer lifespans, offering a delicious, natural way to thrive and enjoy a vibrant, active life. Many of you have shared your personal stories about this small change's impact on your life and individual health journey. As a certified lifestyle medicine coach, I can appreciate how switching from an omnivorous or flexitarian diet to plant-based eating can feel daunting.

Why Veganuary is the Perfect Time to Go Plant-Based!

New year, fresh start! Veganuary is your invitation to embrace a healthier lifestyle for you, kinder to animals, and gentler on the planet. Here’s why it’s the perfect time to dive in:

• Support Everywhere: With Veganuary trending globally, you’ll find endless recipes, tips, and encouragement to guide you.

• Easy Choices: Restaurants and brands roll out exciting plant-based options this month, making exploring more straightforward than ever!

• Wellness Boost: Start the year feeling your best with wholesome, nutrient-packed meals. Your body will thank you.

• Compassion in Action: Every plant-based choice is a step toward a more ethical, sustainable world.

Take the 31-day challenge and discover how delicious and empowering plant-based living can be! You might find it’s a resolution worth keeping all year long. Here’s a detailed guide with approachable, moderate steps for an enjoyable and sustainable transition.

Why Consider a Plant-Based Lifestyle?

A plant-based diet is scientifically linked to numerous health benefits, including lower risks of heart disease, diabetes, obesity, and even certain cancers. According to the American College of Lifestyle Medicine, plant-focused diets emphasize whole foods, minimally processed ingredients, and nutrient-dense options that fuel our bodies, support mental clarity, and promote longevity, underscoring the importance of diet in preventing and managing chronic diseases. By prioritizing plant-based foods, you align with a lifestyle that optimizes physical and mental well-being.

• Start with a Clear Purpose and Plan: Making a lasting dietary change begins with a clear intention. Think about why you want to shift to a plant-based diet. Please write down your primary motivation and keep it visible. When your purpose is clear, your commitment becomes more accessible and sustainable.

  • Health Benefits: Reduced risk of chronic diseases, improved energy, and better digestion.

  • Environmental Impact: A plant-based diet has a smaller carbon footprint and uses fewer resources than animal agriculture.

  • Ethical Reasons: Many choose plant-based eating out of compassion for animals and a desire to reduce harm or make a positive environmental impact to support the sustainability of our planet.

• Transition Gradually by Adding More Plant-Based Foods: You don’t have to go fully plant-based overnight. Focus on exploring new recipes and plant-based foods that you enjoy. By increasing the number of plant-based meals, you’ll begin to adjust to new flavors, textures, and ingredients. Start by adding more plant-based meals to your week, aiming for achievable goals, such as:

  • Meatless Mondays: Dedicate one day each week to fully plant-based meals.

  • 1-2 Plant-Based Meals per Day: Start by replacing one meal daily with a plant-based option, then gradually increase.

• Embrace Plant-Based Proteins: A common concern is ensuring adequate protein intake. For more information on meeting protein needs, resources like the Physicians Committee for Responsible Medicine offer detailed nutritional guidelines and plant-based meal plans. Fortunately, plant-based diets offer a variety of protein-rich foods, including:

  • Legumes: Lentils, chickpeas, black beans, and peas are versatile and affordable protein sources.

  • Nuts and Seeds: Almonds, chia seeds, hemp seeds, and flaxseeds add protein and healthy fats to meals.

  • Whole Grains: Quinoa, farro, and oats provide a balance of protein, fiber, and nutrients.

  • Tofu and Tempeh: These soy-based foods are adaptable to many cuisines and can replace meat in most dishes.

• Dairy with Plant-Based Alternatives: Experiment with different brands and varieties to find what you enjoy. Many are fortified with calcium and vitamin D, mirroring the nutrient profile of dairy products. Dairy alternatives have come a long way, with various options that mimic the taste and texture of traditional dairy:

  • Milk Alternatives: Almond, oat, soy, and coconut milk work well in coffee, cereal, and baking.

  • Cheese Substitutes: Brands like Miyoko’s and Kite Hill offer plant-based cheeses with delicious flavors.

  • Yogurts and Creamers: Cashew, coconut, and almond-based yogurts provide creaminess without dairy.

• Learn How to Build Balanced Plant-Based Meals: A balanced plant-based meal includes protein, fiber-rich carbohydrates, and healthy fats. A balanced approach can help you feel satisfied and nourished while avoiding nutrient deficiencies. For example:

  • Breakfast: Oatmeal with chia seeds, almond butter, and fresh fruit.

  • Lunch: A quinoa salad with chickpeas, leafy greens, and a tahini dressing.

  • Dinner: Stir-fried tofu with brown rice, colorful vegetables, and miso soup.

• Plan and Prep Your Meals: Meal planning is key to transitioning to any new diet. By planning and prepping moments when convenience foods become tempting. Begin by planning plant-based meals for the week, and set aside time to prep ingredients:

  • Batch Cooking: Prepare grains, roasted vegetables, and protein sources (like lentils or beans) in large quantities to have easy-to-assemble meals.

  • Store Smartly: Keep prepped ingredients in the fridge for quick meal assembly.

  • Try New Recipes: Explore plant-based meal ideas on websites like Minimalist Baker and Forks Over Knives or nutrition-focused apps like MyFitnessPal.

• Focus on Whole Foods and Avoid Overly Processed Substitutes: Plenty of plant-based “meats” and convenience products focus on incorporating whole foods. Whole foods are minimally processed and provide essential nutrients without added sugars or preservatives. However, occasional convenience items like veggie burgers can be helpful, especially initially. Gradually replace them with homemade versions as you become more comfortable in the kitchen.

• Be Mindful of Key Nutrients: The Academy of Nutrition and Dietetics offers detailed guidance on plant-based nutrition for various age groups. Transitioning to a plant-based diet requires attention to a few specific nutrients to ensure optimal health:

  • Vitamin B12: Essential for nerve health and energy. Since it’s not found naturally in plant foods, consider a B12 supplement or choose fortified foods.

  • Iron: Found in leafy greens, legumes, and whole grains. Pair with vitamin C-rich foods (like bell peppers or citrus) to boost absorption.

  • Omega-3 Fatty Acids: Flaxseeds, chia seeds, and walnuts provide plant-based omega-3s. Algal oil supplements can also provide DHA and EPA.

  • Calcium: Leafy greens, tofu, and fortified plant milk offer calcium.

  • Protein: As mentioned, legumes, grains, nuts, and seeds offer a balanced protein profile.

• Join a Supportive Community: Transitioning to a new diet can be easier with support. Look for plant-based communities on social media platforms like Facebook or Reddit, where you can find recipe ideas, ask questions, and connect with others on a similar journey. If available, consider joining plant-based forums or local groups. Communities like Veganuary offer month-long challenges and resources to help people explore plant-based eating.

• Embrace Flexibility and Enjoy the Journey: Making a dietary transition is not about perfection but progress. If you occasionally eat animal products during your transition, that’s okay. Focus on making consistent choices rather than aiming for overnight change.

Resources for Further Information

For more information on plant-based diets and lifestyle medicine, these resources can be invaluable:

1. The American College of Lifestyle Medicine: Provides information on how plant-based diets support chronic disease prevention. Visit Website

2. Physicians Committee for Responsible Medicine (PCRM): Offers guides on plant-based nutrition and recipes. Visit PCRM

3. Forks Over Knives: A hub for plant-based recipes, meal plans, and educational resources. Visit Forks Over Knives

4. NutritionFacts.org: Dr. Michael Greger’s evidence-based resource on plant-based diets and health topics. Visit NutritionFacts

5. Books:

• The China Study by T. Colin Campbell

• How Not to Die by Dr. Michael Greger

• Plant-Based Nutrition, 2E by Julieanna Hever, MS, RD

Resources for Following Veganuary

• Veganuary Official Website: The official Veganuary site provides a step-by-step guide, recipes, and meal plans to help you transition to a plant-based diet. Visit Veganuary

• The Vegan Society: The Vegan Society offers resources on grocery shopping, cooking, and maintaining a balanced vegan diet during Veganuary and beyond. Visit The Vegan Society

• Plant-Based News: This platform shares success stories, tips, and expert advice to help you stay motivated throughout Veganuary. Visit Plant-Based News

• Forks Over Knives: Forks Over Knives features beginner-friendly recipes and articles about the health benefits of plant-based eating. Visit Forks Over Knives

• NutritionFacts.org: Dr. Michael Greger’s evidence-based website provides insights on the health benefits of a vegan diet and how to get essential nutrients. Visit NutritionFacts.org

Resources for Restauranteurs:
Incorporating Vegan Options on Your Menu

• Veganuary Business Support Toolkit: Veganuary provides a dedicated business toolkit to help restauranteurs add more plant-based dishes to their menus, with insights on trends and customer preferences. Veganuary Business Support Toolkit

• Plant Based Food Association (PBFA): The PBFA offers resources and market research to help restaurants incorporate plant-based menu items and cater to growing demand. Visit PBFA

• The Humane Society of the United States (HSUS) Food Service Resources: HSUS offers culinary training and resources to help food service operators develop creative and delicious vegan options. HSUS Food Service Resources

• ProVeg International: ProVeg provides consulting and free resources to help restaurants design and market plant-based menus that appeal to a wide audience. Visit ProVeg International

• Restaurant Business Online: This site highlights industry trends and offers advice for successfully incorporating plant-based dishes to meet customer expectations. Restaurant Business Online

• Good Food Institute (GFI): GFI provides data-driven insights and support for food service operators looking to include more alternative proteins and vegan options. Visit GFI

• Vegan Hospitality: Vegan Hospitality is the highest standard for vegan-friendly hospitality consulting and certification worldwide. Their team trains chefs, management, and concierge teams at leading hotel groups, supports 5-star lodges and boutique eco-hotels, and upgrades restaurant menus across the globe to ease operations and enhance sustainability commitments. Vegan Hospitality

These resources can guide you in creating innovative, delicious, and marketable vegan menu options to cater to the growing plant-based dining trend.

Conclusion

Transitioning to a plant-based diet is a powerful way to improve health, support the environment, and positively impact animal welfare. With small, gradual steps, you can enjoy a rich variety of foods that nourish both body and mind, aligned with the principles of lifestyle medicine. Embrace the journey and discover the benefits of a more plant-centered life.

This guide provides a roadmap for anyone looking to shift to a plant-based diet, offering practical steps, helpful resources, and encouragement for a fulfilling journey toward better health.

I’ve been on this journey myself for some time. If you’d like to read about my journey, here is a piece I wrote years ago: Sustainable Foods: This Chef's Journey. Please share any practical advice you’ve experienced on your plant-based journey with others. We would also be interested in any additional resource materials you found impactful. Thank you for your ideas!

The Culinary Wonders of Flaxseeds: Health Benefits and Creative Uses

The Culinary Wonders of Flaxseeds: Health Benefits and Creative Uses

Flaxseeds, a superfood, have become a staple in health-conscious kitchens worldwide. These tiny seeds are a powerhouse of nutrients, offering numerous health benefits and incredible versatility in cooking and baking. However, to fully unlock their potential, it’s essential to understand how to prepare and incorporate them into your diet effectively.

The Health Benefits of Flaxseeds

Flaxseeds are one of the richest plant-based omega-3 fatty acids, lignans, and dietary fiber sources. Including them in your diet can have a profound impact on overall health.

• Rich in Omega-3 Fatty Acids: Flaxseeds are particularly high in alpha-linolenic acid (ALA), a type of omega-3 fatty acid that supports heart health. Studies show that ALA reduces inflammation, lowers cholesterol levels, and improves blood vessel function. Source: National Institutes of Health

• High in Lignans: Flaxseeds contain up to 800 times more lignans than other plant foods. Lignans are phytoestrogens that may reduce the risk of hormone-related cancers and support hormonal balance. Source: American Institute for Cancer Research

• Excellent Source of Dietary Fiber: A tablespoon of flaxseeds contains both soluble and insoluble fiber, promoting gut health, stabilizing blood sugar levels, and aiding in weight management. Source: Mayo Clinic

• Packed with Antioxidants: The antioxidants in flaxseeds combat oxidative stress, reducing the risk of chronic diseases like diabetes and cardiovascular disease.

Why Grind Flaxseeds for Bioavailability?

Flaxseeds have a tough outer shell that makes it difficult for the body to access their nutrients when consumed whole. Grinding flaxseeds breaks down this shell, enhancing bioavailability and allowing the body to absorb omega-3s, lignans, and other nutrients effectively.

Tip: Use a coffee grinder, blender, or food processor to grind flaxseeds just before use to retain their nutritional potency. Store ground flaxseeds in an airtight container in the refrigerator to prevent oxidation.

Culinary Uses of Flaxseeds

Flaxseeds are incredibly versatile and can be incorporated into a variety of dishes. Their mild, nutty flavor complements both sweet and savory recipes.

• Smoothies and Shakes: Add a tablespoon of ground flaxseeds to your morning smoothie or protein shake for a nutrient boost. The fiber content helps keep you feeling full longer, making it an excellent addition for weight management.

• Baked Goods: Flaxseeds are a popular ingredient in healthy baking. Incorporate them into bread, muffins, pancakes, or cookies to increase fiber and omega-3 content. Use flaxseed meal as a partial substitute for flour for a nutty texture.
  Tip: Replace eggs in recipes by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes to form a gel-like consistency. This flax “egg” works as a binding agent in vegan recipes.

• Salad Toppings: Sprinkle whole or ground flaxseeds over salads for added crunch and nutrition. Pair them with leafy greens, nuts, and a drizzle of olive oil for a heart-healthy meal.

• Yogurt and Oatmeal: Mix ground flaxseeds into yogurt, overnight oats, or porridge. The nutty flavor enhances the dish while boosting its fiber and omega-3 profile.

• Energy Bites and Bars: Flaxseeds are a key ingredient in homemade energy bites or granola bars. Combine them with oats, nuts, dried fruits, and a natural sweetener like honey for a nutritious snack.

• Soups and Stews: Stir ground flaxseeds into soups, stews, or chili as a natural thickener. This works particularly well in creamy or pureed soups.

• Smoothie Bowls: For smoothie bowls, blend ground flaxseeds into the base or sprinkle them as a topping along with fruits and nuts for added texture.

• Homemade Crackers: Mix ground flaxseeds with water and your favorite spices to create a dough. Spread it thinly on a baking sheet and bake to make crispy, fiber-rich crackers.

Incorporating Flaxseeds into Daily Life

Tips for Success

1. Start Small: If you’re new to flaxseeds, begin with 1 teaspoon per day and gradually increase to 1-2 tablespoons to allow your digestive system to adjust.

2. Stay Hydrated: The high fiber content of flaxseeds requires adequate hydration for optimal digestion.

3. Mix and Match: Combine flaxseeds with other superfoods like chia seeds or hemp hearts for a broader nutrient spectrum.

Potential Considerations

While flaxseeds are a nutritional powerhouse, consuming them in moderation is key. Overconsumption can lead to digestive discomfort due to their high fiber content. Additionally, those on blood-thinning medications or with hormone-sensitive conditions should consult a healthcare provider before increasing flaxseed intake.

Conclusion

Flaxseeds are a simple, affordable way to enhance your diet with essential nutrients. By grinding them for optimal absorption and incorporating them into your meals creatively, you can enjoy their myriad health benefits while adding flavor and texture to your dishes. Start small, experiment with recipes, and let flaxseeds be a staple in your journey toward better health.

Sources

• National Institutes of Health (NIH): [Omega-3 Fatty Acids]  

• American Institute for Cancer Research: [Lignans and Cancer Prevention]  

• Mayo Clinic: [Dietary Fiber Benefits]  

• Harvard T.H. Chan School of Public Health: [Benefits of Omega-3s] 

Food as Medicine: Unlocking Health Through Nutrient-Dense Vegetables

Food as Medicine: Unlocking Health Through Nutrient-Dense Vegetables

“Food as medicine” emphasizes the power of whole, nutrient-dense foods to prevent and manage chronic illnesses while promoting overall well-being. Nutrient-dense foods provide the most vitamins, minerals, and antioxidants per calorie, making them an essential part of any diet.

This post will explore the ten healthiest vegetables and share tips on incorporating them into your daily meals.

What Is Nutrient Density?

Nutrient-dense foods deliver significant amounts of essential nutrients with relatively few calories. Vegetables, in particular, are rich in:

• Vitamins like A, C, K, and B-complex.

• Minerals like potassium, magnesium, and calcium.

• Antioxidants to combat inflammation and oxidative stress.

• Fiber to support digestive and metabolic health.

10 Healthiest Vegetables and How to Use Them

Spinach

Benefits: Packed with iron, vitamin K, and folate, which support heart health and strong bones.

• Toss fresh spinach into smoothies (you won’t taste it!).

• Use as a base for salads or mix into scrambled eggs.

• Add to soups or pasta dishes for an extra nutrient boost.

Kale

Benefits: A superfood loaded with vitamins A, C, K, and antioxidants.

• Make crispy kale chips by baking with olive oil and sea salt.

• Add finely chopped kale to soups, stews, or grain bowls.

• Massage raw kale with lemon juice and olive oil for a softer salad texture.

Broccoli

Benefits: Contains sulforaphane, an antioxidant linked to cancer prevention.

• Steam broccoli and toss with garlic and lemon zest.

• Add roasted broccoli to grain bowls or casseroles.

• Blend into a creamy broccoli soup with cashews for added nutrition.

Carrots

Benefits: High in beta-carotene, which supports eye health and immunity.

• Enjoy raw carrot sticks with hummus or guacamole.

• Roast carrots with honey and herbs for a flavorful side.

• Grate into oatmeal, muffins, or stir-fries for a touch of sweetness.

Garlic

Benefits: Rich in allicin, known for its anti-inflammatory and immune-boosting properties.

• Sauté garlic in olive oil as a flavor base for almost any dish.

• Roast whole garlic bulbs and spread the soft cloves on bread or vegetables.

• Add minced garlic to homemade dressings and marinades.

Bell Peppers

Benefits: High in vitamin C, antioxidants, and carotenoids for skin and immune health.

• Slice for snacking with hummus or nut butter.

• Add to fajitas, stir-fries, or omelets for a colorful boost.

• Stuff bell peppers with quinoa, beans, and veggies for a hearty meal.

Brussels Sprouts

Benefits: High in fiber, vitamin C, and antioxidants to reduce inflammation.

• Roast with balsamic glaze for a sweet and crispy finish.

• Shred and add raw to slaws or grain salads.

• Sauté with garlic and a splash of lemon for a quick side dish.

Sweet Potatoes

Benefits: Packed with beta-carotene, fiber, and potassium for heart and digestive health.

• Bake sweet potato fries with olive oil and spices.

• Use mashed sweet potatoes as a base for bowls or soups.

• Add cubed sweet potatoes to stews, salads, or chili.

Cauliflower

Benefits: A versatile vegetable with fiber, antioxidants, and choline for brain health.

• Roast cauliflower with turmeric for added anti-inflammatory benefits.

• Make cauliflower “rice” or “mashed potatoes” as a low-carb swap.

• Use cauliflower as a base for pizza crust or casseroles.

Tomatoes

Benefits: Rich in lycopene, a powerful antioxidant that reduces heart disease risk.

• Add fresh tomatoes to salads, sandwiches, or avocado toast.

• Roast cherry tomatoes with olive oil for flavor in pasta dishes.

• Blend into soups or sauces for a nutrient-packed base.

Tips for Adding More Vegetables to Your Diet

1. Prep Ahead: Wash, chop, and store vegetables in containers so they’re ready to grab.

2. Sneak Them In: Blend spinach or kale into smoothies or add grated veggies to sauces and baked goods.

3. Make Veggies the Star: Create vegetable-centric meals like Buddha bowls, stir-fries, or stuffed vegetables.

4. Flavor Matters: Enhance vegetables with spices, herbs, and healthy fats (like olive oil or avocado).

5. Eat Seasonally: Seasonal produce tastes better, is more affordable, and supports local farmers.

The Science Behind Food as Medicine

Numerous studies emphasize the role of vegetables in preventing and managing chronic diseases:

• A diet high in leafy greens and cruciferous vegetables is linked to a reduced risk of heart disease and certain cancers. (National Institutes of Health)

• Nutrient-dense foods like carrots and tomatoes promote brain health and slow aging due to their antioxidant content. (American Journal of Clinical Nutrition)

• Incorporating vegetables into daily meals supports a healthy gut microbiome, critical for immune function and overall well-being.

Additional Resources for Food as Medicine

• The American College of Lifestyle Medicine: Lifestyle Medicine

• National Institutes of Health (NIH): Nutrition and Health

• Harvard T.H. Chan School of Public Health: Healthy Eating Plate

Conclusion

By incorporating nutrient-dense vegetables into your diet, you can harness the power of food as medicine to prevent disease, boost energy, and promote longevity. Small, intentional changes—like adding spinach to a smoothie or roasting a pan of Brussels sprouts—can lead to a lifetime of better health.

Start small, be consistent, and let your plate reflect the vibrant power of vegetables!

Sources

• National Institutes of Health (NIH): [Nutrition and Health](https://www.nih.gov)  

• American Journal of Clinical Nutrition: [Antioxidant Benefits](https://academic.oup.com/ajcn)  

• Harvard T.H. Chan School of Public Health: [Healthy Eating Plate](https://www.hsph.harvard.edu/nutritionsource)  

• Food and Agriculture Organization (FAO): [Global Nutrition](https://www.fao.org)  

• National Institutes of Health (NIH): [Nutrition and Health](https://www.nih.gov)

• American Journal of Clinical Nutrition: [Antioxidant Benefits](https://academic.oup.com/ajcn)

• Harvard T.H. Chan School of Public Health: [Healthy Eating Plate](https://www.hsph.harvard.edu/nutritionsource)

• Food and Agriculture Organization (FAO): [Global Nutrition](https://www.fao.org)

What is a food pharmacy? The emerging concept underscores the importance of food as medicine

What is a food pharmacy?

The emerging concept underscores the importance of food as medicine

After reading the article (https://www.salon.com/2024/12/09/what-is-a-pharmacy-the-emerging-concept-underscores-the-importance-of-as-medicine/), I have mixed feelings. Of course, I agree that fresh, nutrient-packed, whole foods should be available and accessible to everyone. The contemporary U.S. food system has profound effects on public health and wellness.

Notable food fact impacts include:

• Diet-related disease is the number one cause of mortality (SOURCE: https://www.cdc.gov/nchs/fastats/leading-causes-of-death.htm)

• US dietary guidelines are designed to maximize economic impact, not health. (SOURCE: https://usrtk.org/investigations/dietary-guidelines-advisory-committee-conflicts/)

• 72.6% of American adults were either overweight or obese: According to the Centers for Disease Control and Prevention (CDC), from 2017 to March 2020, 41.9% of U.S. adults aged 20 and over were classified as obese, and 30.7% were classified as overweight. This indicates that approximately (SOURCE: https://www.cdc.gov/obesity/adult-obesity-facts/index.html, NOTE: these statistics are based on data collected up to March 2020)

• High Consumption of Ultra-Processed Foods (UPFs): Approximately 60% of Americans’ daily caloric intake comes from UPFs, with children consuming over 70%. These foods are linked to increased risks of cancer, heart disease, and type 2 diabetes. (SOURCE: https://nypost.com/2024/10/05/health/expert-sounds-the-alarm-on-popular-foods-americans-eat-posing-serious-health-risks/)

• Diet-Related Chronic Diseases: Poor dietary habits contribute to nearly one million deaths annually in the U.S. from conditions such as heart disease, stroke, and type 2 diabetes. (SOURCE: https://www.frontiersin.org/journals/public-health/articles/10.3389/fpubh.2024.1339859/full)

• Economic Burden of Poor Diets: Suboptimal eating patterns are responsible for about $50 billion in annual healthcare costs, primarily due to cardiometabolic diseases. (SOURCE: https://www.nhlbi.nih.gov/news/2019/americans-poor-diet-drives-50-billion-year-health-care-costs)

• Food Insecurity and Health Outcomes: In 2020, nearly 15% of U.S. households experienced food insecurity, leading to higher rates of chronic conditions like diabetes, obesity, and heart disease. (SOURCE: https://www.nimhd.nih.gov/resources/understanding-health-disparities/food-accessibility-insecurity-and-health-outcomes.html)

• Environmental Health Concerns: Industrial farming practices contribute to environmental issues such as harmful algal blooms, which can contaminate drinking water and seafood, posing direct health risks to humans. (SOURCE: https://foodprint.org/issues/how-our-food-system-affects-public-health/)

Addressing these challenges requires comprehensive strategies, including promoting healthier diets, improving food accessibility, and implementing sustainable agricultural practices.

How can a comprehensive food-as-medicine approach positively impact our health and well-being? Integrating “food as medicine” into our dietary approach can significantly enhance U.S. health and wellness metrics by addressing diet-related diseases and reducing healthcare costs.

• Improved Health Outcomes: Providing medically tailored meals (MTMs) to patients with chronic illnesses has been associated with fewer hospitalizations and emergency department visits. A study in JAMA Health Forum found that MTMs led to a 16% reduction in hospital admissions among recipients. (SOURCE: https://jamanetwork.com/journals/jama-health-forum/fullarticle/2808463)

• Cost Savings: Implementing produce prescription programs for individuals with diabetes and food insecurity could prevent 292,000 cardiovascular events and add 260,000 quality-adjusted life years, proving to be cost-effective and yielding net savings. (SOURCE: https://tuftsfoodismedicine.org/new-report-shows-food-is-medicine-interventions-would-save-u-s-lives-and-billions-of-dollars/)

• Enhanced Nutrition Security: Food is Medicine (FIM) initiatives, such as produce prescriptions, improve access to nutritious foods, leading to better dietary habits and overall health. The American Journal of Clinical Nutrition highlights that FIM interventions can reduce diet-related diseases by promoting healthier eating patterns. (SOURCE: https://ajcn.nutrition.org/article/S0002-9165%2824%2900803-7/fulltext)

• Policy Support: The U.S. Department of Health and Human Services emphasizes the importance of addressing social determinants of health, including nutrition, to improve health outcomes. Their Food Is Medicine initiative aims to unify efforts to reduce nutrition-related chronic diseases and food insecurity. (SOURCE: https://odphp.health.gov/our-work/nutrition-physical-activity/food-medicine)

By integrating food-based interventions into healthcare, the U.S. can advance public health, reduce healthcare expenditures, and promote health equity.

Eating Healthy While Traveling: Tips for Staying Nourished on the Go

Eating Healthy While Traveling:

Tips for Staying Nourished on the Go

I travel frequently for work. Travel brings its blend of excitement and challenges. There’s the thrill of visiting new places, meeting diverse people, and experiencing different cultures. But there’s also the constant juggling act of maintaining routines, staying energized, and making healthy choices amidst long days and limited options.

For me, eating healthy has been one of the biggest challenges. Airports filled with fast food, rushed schedules that leave little time for balanced meals, and unfamiliar surroundings can make it hard to stay on track. I’ve had to tackle this obstacle repeatedly—sometimes successfully, and other times, not so much.

As the holidays approach, many of us prepare to hit the road, whether for work, family, or much-needed vacations. Traveling during the festive season adds another layer to the challenge—celebratory meals, indulgent treats, and disrupted routines can make staying healthy seem like an uphill battle.

Over time, I’ve developed some strategies to help navigate these challenges, and I’d love to share them with you. Whether you’re traveling for business or holiday celebrations, I believe it’s possible to make your trip a benefit to your health journey—not a setback.

From packing nourishing snacks and researching healthy dining spots to embracing local, wholesome cuisines, I’ve learned that planning and mindfulness are key. Travel doesn’t have to derail your goals; it can be an opportunity to explore new, health-conscious habits. With a little planning and mindfulness, you can make smart food choices and keep your body fueled for the journey. Here’s how:

• Plan Ahead: Healthy Food Starts with Preparation

  • Research Restaurants: Before you leave, explore local spots with healthy menus on platforms like Yelp, TripAdvisor, or HappyCow for plant-based options.

  • Pack Snacks: Bring non-perishable snacks like trail mix, protein bars, or dried fruits to avoid unhealthy airport or gas station temptations.

  • Stay Hydrated: Carry a reusable water bottle to stay hydrated and curb unnecessary hunger pangs.

• Navigate Airports and Stations

  • Look for grab-and-go options like salads, fruit cups, or veggie-packed wraps.

  • Opt for water, herbal tea, or black coffee over sugary drinks.

  • Many airports now offer restaurants with healthy choices—just scan menus for lean proteins, whole grains, and fresh veggies.

• Grocery Stores Are Your Friend

  • Instead of dining out for every meal, visit local grocery stores or markets. Stock up on fresh produce, hummus, whole-grain crackers, and nut butter.

  • Look for pre-made healthy meals like sushi rolls, grain bowls, or deli salads.

• Eat Mindfully at Restaurants

  • Read the Menu Carefully: Choose dishes that are baked, grilled, or steamed rather than fried.

  • Customize Orders: Don’t hesitate to ask for dressings on the side or swap fries for a side salad.

  • Share Portions: Many restaurant servings are large; share an entrée or save half for later.

• Embrace Local Cuisine

  • Many cultures prioritize fresh, whole foods. Seek out local dishes that highlight vegetables, legumes, and whole grains.

  • Farmers’ markets are a treasure trove of fresh, seasonal produce and can give you a taste of the region’s healthiest options.

• Choose Smart Accommodations

  • Book accommodations with a kitchen or kitchenette to prepare simple, healthy meals.

  • Some hotels offer healthy dining options or are located near health-conscious restaurants.

• Keep Moving

  • Travel can disrupt your routine, but staying active helps maintain a healthy mindset. Walk, explore on foot, or find local yoga or fitness classes to stay energized.

• Be Flexible and Forgive Yourself Healthy eating while traveling isn’t about perfection. Enjoy the occasional treat—it’s part of the experience! Balance indulgent meals with lighter, nutrient-packed choices for the rest of the day.

Final Thought

Eating healthy while traveling isn’t just possible; it can be an enriching part of your journey. With these tips, you’ll return home not just with memories but with energy and vitality to match.

Bon voyage and bon appétit!

What’s your biggest challenge when it comes to staying healthy while traveling? What are your go-to healthy travel tips? Please share them below!