The Challenge of Providing Safe and Accessible Food for a Healthy Life
In late 2021, a committee appointed by the leadership of the Agricultural and Applied Economics Association developed a white paper on the grand challenge to ensure that all people have safe, affordable, accessible, and acceptable food for leading a healthy and active life. To meet this grand challenge, we need analyses that predict, identify, and explain causal relationships of policies and market conditions in the food system. C-FARE’s June 30 webinar presented an evidence base of forward and backward linkages throughout the supply chain that can inform public policy to provide high-quality, nutritious food that is affordable, accessible, safe, mitigates environmental degradation, and increases equity in food system employment, access, and health outcomes.
C-FARE assembled a panel of experts to discuss their work.
Norbert Wilson – Opening Remarks
Norbert Wilson, President of the Agricultural and Applied Economics Association (AAEA), introduced the webinar by highlighting the AAEA's commitment to addressing pressing societal concerns. The AAEA, consisting of applied economists, universities, government bodies, and industry partners, focuses on topics such as food supply chains, climate change's impact on crop production, and economic opportunities for rural communities. They are dedicated to ensuring safe, accessible, and affordable food for all, and the webinar featured three AAEA members sharing their research on food policies related to waste reduction, alternative proteins, and innovative supply chains.
In summary, the AAEA works on critical issues by developing grand challenges and conducting research, teaching, and extension activities. They strive to secure a reliable and affordable food supply while addressing climate change's effects and fostering economic opportunities. The webinar showcased their work on food policies and demonstrated their commitment to promoting safe and accessible food for a healthier future.
Linlin Fan – What Food Waste Solutions Do People Support?
In her presentation, Linlin Fan, Assistant Professor of Agricultural Economics at Pennsylvania State University, discussed the challenges and solutions to providing safe and accessible food, focusing on food waste. She highlighted the importance of addressing food waste, as it occurs mostly at the household level, leading to significant economic losses and environmental concerns.
To combat food waste, the US Department of Agriculture and Environmental Protection Agency have set a goal to reduce food waste by half by 2030. Various solutions have been proposed, including making donations easier, standardizing date labels, feeding food waste to animals, and implementing consumer education campaigns. However, the study found a gap between support for these food waste policies and their perceived effectiveness, indicating that people may vote in favor of certain policies but not necessarily change their behavior after the policies are implemented.
The most supported food waste solutions were making donations easier and standardizing date labels. Factors such as age, education, geographic region, and individual food waste mitigation behaviors influenced support for specific policies. The study emphasized the importance of understanding and addressing this vote-buy gap in order to effectively tackle food waste and promote meaningful change.
In conclusion, the presentation shed light on the challenges and potential solutions related to food waste, highlighting the need for aligning support and effectiveness in implementing food waste policies.
Joel Cuffey – Consumers and Plant-Based Meet Alternatives
In his presentation, Joel Cuffey, Assistant Professor at Auburn University, discussed the consumer adoption of plant-based meat alternatives. Plant-based meat products use plant-based proteins to mimic the look, taste, and texture of animal-based meat, and they are often considered to be more environmentally friendly. However, the healthfulness of plant-based meat is less clear due to its higher processing, sodium content, and preservatives compared to animal-based meat.
Previous studies have shown that consumers generally still prefer the taste and feel of animal-based meat over plant-based alternatives. Although some consumers, particularly younger and wealthier individuals, may be receptive to adopting plant-based meat, the majority of households do not regularly purchase it. Price, taste, and existing habits of animal-based meat consumption remain significant factors limiting the demand and regular incorporation of plant-based meat into diets.
In conclusion, while plant-based meat has experienced growth, the data presented suggests that it has not led to a substantial substitution away from animal-based meat. Consumer demand for plant-based meat remains limited by factors such as price, taste preferences, and ingrained habits of animal-based meat consumption.
Kathryn Boys – The Challenge of Providing Safe and Accessible Food for a Healthy Life
In her presentation, Kathryn Boys, an Associate Professor at North Carolina State University, discussed the intersection of food safety and nutrition. She highlighted the importance of understanding food safety issues, such as bacterial contamination and supply chain problems, which can compromise the safety of our food. Food safety refers to ensuring that food is safe for human consumption, while food quality refers to the nutritional value and visual appeal of food. Boys also introduced the concepts of food fraud, where food products are intentionally adulterated or misrepresented, and food defense, which involves intentional acts to harm individuals through the food system.
The economic cost and public health burden of foodborne illnesses in the United States are significant, with an estimated annual cost of $78 billion. Boys emphasized the link between food safety and nutrition, highlighting the importance of individuals being both well-nourished and free from disease. She discussed individual food safety concerns, such as food allergens and special dietary needs, which can have serious health consequences. Boys also addressed food fraud, where fraudulent ingredients or products are introduced into the food system, posing health risks and economic losses. She highlighted the trends in food fraud cases, including increases during the COVID-19 pandemic, and emphasized the need to consider the impact of climate change on food safety and nutrition.
In summary, Boy's presentation underscored the vital connection between food safety and nutrition. Understanding and addressing food safety issues, including foodborne illnesses and food fraud, is crucial for protecting public health and ensuring the well-being of individuals. By recognizing the interplay between food safety, nutrition, and factors such as climate change, we can work towards a safer and healthier food system.
This program is supported in part by the Agricultural and Applied Economics Association and the US Department of Agriculture’s Economic Research Service, and the National Agricultural Statistics Service.
Those who register but cannot attend our webinar can always view a recording of it later at the council’s YouTube channel.