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"content": "\u003cp>[aside postID='bayareabites_133954,science_1922099,bayareabites_133521' label='More Food Science News']\u003c/p>\n\u003cp>If everyone around the globe began to eat the recommended amounts of fruits and vegetables, there wouldn't be enough to go around. That's the conclusion of a \u003ca href=\"http://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(19)30095-6/fulltext\">new study published in The Lancet Planetary Health\u003c/a>. \u003c/p>\n\u003cp>Currently, only about 55% of people around the globe live in countries with adequate availability of fruits and vegetables – enough to meet the \u003ca href=\"https://www.who.int/dietphysicalactivity/fruit/en/\">World Health Organization's minimum target of 400 grams per person, per day\u003c/a>. \u003c/p>\n\u003cp>With economic growth, presumably, production will expand. But the researchers project that by 2050, an estimated 1.5 billion more people will live in places with insufficient supply – unless challenges such as food waste and improved productivity are solved.\u003c/p>\n\u003cp>The report comes at a time when poor diets are a leading cause of premature death. In fact, a recent study found\u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/03/709507504/bad-diets-are-responsible-for-more-deaths-than-smoking-global-study-finds\">diets are now responsible for more deaths than smoking\u003c/a> around the globe. And it's become increasingly clear that current dietary patterns are detrimental to the environment, too. Recent studies, including the \u003ca href=\"https://www.npr.org/sections/thesalt/2019/01/27/688765872/this-diet-is-better-for-the-planet-but-is-it-better-for-you-too\">EAT-Lancet study\u003c/a> and the \u003ca href=\"https://globalnutritionreport.org/\">Global Nutrition Report\u003c/a>, have pointed to the need for a radical shift in the food system aimed at nudging people toward more nutritious and sustainable diets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Current diets are detrimental to both human and planetary health and shifting towards more balanced, predominantly plant-based diets is seen as crucial to improving both,\" write the authors of the new \u003cem>Lancet Planetary Health\u003c/em> study. \u003c/p>\n\u003cp>Currently, the global supply of calories is more than enough to meet consumption. But many people eat poor-quality diets \"characterized by cheap calories, highly processed foods and overconsumption,\" the study concludes. These factors promote obesity – so we now live in a world where many people are simultaneously overweight and malnourished. The challenge is to promote a food system that moves \"its focus from quantity toward dietary quality and health,\" The authors conclude. The study authors include researchers from the \u003ca href=\"http://www.ifpri.org/\">International Food Policy Research Institute\u003c/a> in Washington, D.C., and the \u003ca href=\"https://www.csiro.au/\">Commonwealth Scientific and Industrial Research Organisation\u003c/a> in Australia.\u003c/p>\n\u003cp>The authors argue that several actions are needed to meet the challenges: increased investments in fruit and vegetable production; increased efforts to educate people about the importance of healthy diets; and – given that about one-third of food produced globally is wasted – new technologies and practices to reduce food waste.\u003c/p>\n\u003cp>The predictions for fruit and vegetable shortfalls are based on modeling. The researchers draw on food production data, but there is uncertainty in their estimates, given factors such as a lack of data on global waste. \u003c/p>\n\u003cp>Nonetheless, they forecast that several countries will make gains in the availability of produce — such as India and Morocco. But Mexico and several countries in Central and South America, sub-Saharan Africa, Asia and the Pacific region will likely fail to have adequate supplies.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.sustainablefoodfuture.org/executive-summary-synthesis\">new report released Tuesday\u003c/a>, from the World Resources Institute, focuses on ways to reform the food system to improve the health of the planet. It's a deep-dive that's been years in the making by a group of widely respected, science-based analysts. \u003c/p>\n\u003cp>They argue that we need to close three key gaps in order to feed the projected 9.8 billion people that will inhabit the planet by 2050: the food gap, the land gap and the greenhouse gas gap.\u003c/p>\n\u003cp>Consider this: The difference between the amount of food produced in 2010 and the amount we need by 2050 is an estimated \u003cem>7,400 trillion calories\u003c/em>, according to the report. Yes, the number is so big that it's hard to imagine it. But the bottom line is, we need to get more calories from the world's current cropland.\u003c/p>\n\u003cp>One way to do this is through improvements in breeding and technological advancements. The report spells out other fixes, too, including reducing the use of biofuels that divert edible crops to produce energy and reducing food waste. (The group \u003ca href=\"http://www.refed.com/\">ReFED\u003c/a> has laid out these cost-effective strategies to cut food waste). \u003c/p>\n\u003cp>Yet another proposed fix: Nudge people toward a more plant-centered diet. Currently, agriculture uses nearly half of the globe's vegetated land – and at least 30 percent of all cropland is used to grow feed for animals. The resource intensiveness of meat production is a leading cause of deforestation. If current trends continue, the WRI report estimates that we'd need an extra 593 million hectares – an area that is almost twice the size of India — to feed the population in 2050.\u003c/p>\n\u003cp>Currently, agriculture and the land-use changes associated with producing food — such as plowing and clearing vegetation — generate an estimated 25 percent of annual greenhouse gas emissions, according to WRI. If today's consumption trends continue, but agricultural productivity does not increase (beyond 2010 levels), the report concludes that we would have to clear most of the globe's remaining forests to feed the world. And we'd exceed the greenhouse gas emission targets set by the Paris Agreement, which call for holding global warming below 2 degrees Celsius above pre-industrial temperatures.\u003c/p>\n\u003cp>Ruminant livestock (including cattle, sheep and goats) use an estimated two-thirds of all the land dedicated to agriculture and contribute about half of the greenhouse gas emissions linked to agriculture. Demand for meat is growing as more people, in more countries, can afford it. But the report concludes that cutting back on ruminant meat consumption could have a significant impact. \u003c/p>\n\u003cp>The WRI estimates that if people in the U.S. and other heavy meat-eating countries reduced their consumption of beef (and other meat from ruminants) to \u003ca href=\"https://www.wri.org/blog/2019/04/6-pressing-questions-about-beef-and-climate-change-answered\">about 1.5 burgers per person\u003c/a>, per week, it would \"nearly eliminate the need for additional agricultural expansion (and associated deforestation), even in a world with 10 billion people.\" (The Better Buying Lab, an arm of WRI that focuses on getting people to eat more sustainably, has come up with some \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/10/692114918/how-to-get-meat-eaters-to-eat-more-plant-based-foods-make-their-mouths-water\">clever research-backed marketing ideas\u003c/a> to get people to make the plant-centric switch.)\u003c/p>\n\u003cp>The WRI's new findings are similar to recommendation made earlier this year by the EAT- Lancet study. A meat industry-funded group has responded to calls for cuts in meat consumption with its own analysis that concludes limiting meat and dairy consumption would have negative consequences. In this \u003ca href=\"https://resources.animalagalliance.org/ClimateFoodFacts/\"> analysis\u003c/a>, the Animal Agriculture Alliance concludes that meat and dairy provide \"unmatched nutrition for healthy bodies, brains and bones.\" The analysis also concludes that \"U.S. farmers and ranchers continue to make huge strides in conserving natural resources and protecting the environment.\"\u003c/p>\n\u003cp>As the population continues to grow, the conversations around how to change the food system to promote good health and environmental sustainability will go on. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/17/742670701/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If everyone around the globe began to eat the recommended amounts of fruits and vegetables, there wouldn't be enough to go around. That's the conclusion of a \u003ca href=\"http://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(19)30095-6/fulltext\">new study published in The Lancet Planetary Health\u003c/a>. \u003c/p>\n\u003cp>Currently, only about 55% of people around the globe live in countries with adequate availability of fruits and vegetables – enough to meet the \u003ca href=\"https://www.who.int/dietphysicalactivity/fruit/en/\">World Health Organization's minimum target of 400 grams per person, per day\u003c/a>. \u003c/p>\n\u003cp>With economic growth, presumably, production will expand. But the researchers project that by 2050, an estimated 1.5 billion more people will live in places with insufficient supply – unless challenges such as food waste and improved productivity are solved.\u003c/p>\n\u003cp>The report comes at a time when poor diets are a leading cause of premature death. In fact, a recent study found\u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/03/709507504/bad-diets-are-responsible-for-more-deaths-than-smoking-global-study-finds\">diets are now responsible for more deaths than smoking\u003c/a> around the globe. And it's become increasingly clear that current dietary patterns are detrimental to the environment, too. Recent studies, including the \u003ca href=\"https://www.npr.org/sections/thesalt/2019/01/27/688765872/this-diet-is-better-for-the-planet-but-is-it-better-for-you-too\">EAT-Lancet study\u003c/a> and the \u003ca href=\"https://globalnutritionreport.org/\">Global Nutrition Report\u003c/a>, have pointed to the need for a radical shift in the food system aimed at nudging people toward more nutritious and sustainable diets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Current diets are detrimental to both human and planetary health and shifting towards more balanced, predominantly plant-based diets is seen as crucial to improving both,\" write the authors of the new \u003cem>Lancet Planetary Health\u003c/em> study. \u003c/p>\n\u003cp>Currently, the global supply of calories is more than enough to meet consumption. But many people eat poor-quality diets \"characterized by cheap calories, highly processed foods and overconsumption,\" the study concludes. These factors promote obesity – so we now live in a world where many people are simultaneously overweight and malnourished. The challenge is to promote a food system that moves \"its focus from quantity toward dietary quality and health,\" The authors conclude. The study authors include researchers from the \u003ca href=\"http://www.ifpri.org/\">International Food Policy Research Institute\u003c/a> in Washington, D.C., and the \u003ca href=\"https://www.csiro.au/\">Commonwealth Scientific and Industrial Research Organisation\u003c/a> in Australia.\u003c/p>\n\u003cp>The authors argue that several actions are needed to meet the challenges: increased investments in fruit and vegetable production; increased efforts to educate people about the importance of healthy diets; and – given that about one-third of food produced globally is wasted – new technologies and practices to reduce food waste.\u003c/p>\n\u003cp>The predictions for fruit and vegetable shortfalls are based on modeling. The researchers draw on food production data, but there is uncertainty in their estimates, given factors such as a lack of data on global waste. \u003c/p>\n\u003cp>Nonetheless, they forecast that several countries will make gains in the availability of produce — such as India and Morocco. But Mexico and several countries in Central and South America, sub-Saharan Africa, Asia and the Pacific region will likely fail to have adequate supplies.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.sustainablefoodfuture.org/executive-summary-synthesis\">new report released Tuesday\u003c/a>, from the World Resources Institute, focuses on ways to reform the food system to improve the health of the planet. It's a deep-dive that's been years in the making by a group of widely respected, science-based analysts. \u003c/p>\n\u003cp>They argue that we need to close three key gaps in order to feed the projected 9.8 billion people that will inhabit the planet by 2050: the food gap, the land gap and the greenhouse gas gap.\u003c/p>\n\u003cp>Consider this: The difference between the amount of food produced in 2010 and the amount we need by 2050 is an estimated \u003cem>7,400 trillion calories\u003c/em>, according to the report. Yes, the number is so big that it's hard to imagine it. But the bottom line is, we need to get more calories from the world's current cropland.\u003c/p>\n\u003cp>One way to do this is through improvements in breeding and technological advancements. The report spells out other fixes, too, including reducing the use of biofuels that divert edible crops to produce energy and reducing food waste. (The group \u003ca href=\"http://www.refed.com/\">ReFED\u003c/a> has laid out these cost-effective strategies to cut food waste). \u003c/p>\n\u003cp>Yet another proposed fix: Nudge people toward a more plant-centered diet. Currently, agriculture uses nearly half of the globe's vegetated land – and at least 30 percent of all cropland is used to grow feed for animals. The resource intensiveness of meat production is a leading cause of deforestation. If current trends continue, the WRI report estimates that we'd need an extra 593 million hectares – an area that is almost twice the size of India — to feed the population in 2050.\u003c/p>\n\u003cp>Currently, agriculture and the land-use changes associated with producing food — such as plowing and clearing vegetation — generate an estimated 25 percent of annual greenhouse gas emissions, according to WRI. If today's consumption trends continue, but agricultural productivity does not increase (beyond 2010 levels), the report concludes that we would have to clear most of the globe's remaining forests to feed the world. And we'd exceed the greenhouse gas emission targets set by the Paris Agreement, which call for holding global warming below 2 degrees Celsius above pre-industrial temperatures.\u003c/p>\n\u003cp>Ruminant livestock (including cattle, sheep and goats) use an estimated two-thirds of all the land dedicated to agriculture and contribute about half of the greenhouse gas emissions linked to agriculture. Demand for meat is growing as more people, in more countries, can afford it. But the report concludes that cutting back on ruminant meat consumption could have a significant impact. \u003c/p>\n\u003cp>The WRI estimates that if people in the U.S. and other heavy meat-eating countries reduced their consumption of beef (and other meat from ruminants) to \u003ca href=\"https://www.wri.org/blog/2019/04/6-pressing-questions-about-beef-and-climate-change-answered\">about 1.5 burgers per person\u003c/a>, per week, it would \"nearly eliminate the need for additional agricultural expansion (and associated deforestation), even in a world with 10 billion people.\" (The Better Buying Lab, an arm of WRI that focuses on getting people to eat more sustainably, has come up with some \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/10/692114918/how-to-get-meat-eaters-to-eat-more-plant-based-foods-make-their-mouths-water\">clever research-backed marketing ideas\u003c/a> to get people to make the plant-centric switch.)\u003c/p>\n\u003cp>The WRI's new findings are similar to recommendation made earlier this year by the EAT- Lancet study. A meat industry-funded group has responded to calls for cuts in meat consumption with its own analysis that concludes limiting meat and dairy consumption would have negative consequences. In this \u003ca href=\"https://resources.animalagalliance.org/ClimateFoodFacts/\"> analysis\u003c/a>, the Animal Agriculture Alliance concludes that meat and dairy provide \"unmatched nutrition for healthy bodies, brains and bones.\" The analysis also concludes that \"U.S. farmers and ranchers continue to make huge strides in conserving natural resources and protecting the environment.\"\u003c/p>\n\u003cp>As the population continues to grow, the conversations around how to change the food system to promote good health and environmental sustainability will go on. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/17/742670701/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Sun exposure is the leading risk factor for developing melanoma. And there's evidence that \u003ca href=\"https://onlinelibrary.wiley.com/doi/abs/10.1111/bjd.12856\">alcohol consumption is linked to an increased risk of skin cancer\u003c/a>, too.\u003cbr>\n[aside postID='bayareabites_133104' label='No Buzz, No Burn' hero='https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/seedlip_wide-ba818848bbe4eb36c24f427ff47c3e24c9989e38-e1553194545640.jpg']\u003cbr>\nPart of the explanation is that when people drink, they tend to be more lackadaisical: They're less likely to apply sunscreen and more likely to spend too much time in the sun, be it at the beach or pool. But this isn't the whole story.\u003c/p>\n\u003cp>\"The research suggests that alcohol reduces the amount of time you can spend in the sun before you get a burn,\" explains Aaron White, a senior scientific adviser\u003cstrong> \u003c/strong>with the National Institute on Alcohol Abuse and Alcoholism. \u003c/p>\n\u003cp>One line of evidence comes from a\u003ca href=\"https://www.karger.com/Article/Abstract/343908\"> small study of healthy men conducted in Germany\u003c/a>. Researchers measured how much UV light it took to burn their skin after the men consumed about three drinks. It turns out, after drinking alcohol, \"the amount of UV light it took to burn the skin was significantly less,\" White explains. \u003c/p>\n\u003cp>He says the result is surprising, \"because it tells us that alcohol increases the risk of getting a sunburn — not just because people don't tend to put on sunscreen.\"\u003c/p>\n\u003cp>It's not exactly clear why this happens. But scientists have a hunch. As part of the study, the researchers measured the concentration of carotenoids in the participants' bodies. Carotenoids are the yellow, orange, and red pigments that are produced by plants. \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942711/\">When we consume carotenoids from fruits and vegetables, these pigments exert an antioxidant effect\u003c/a> in our bodies that may help protect against the damage done by the UV light. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the study, the men's carotenoid levels were lower after they consumed alcohol, so the researchers speculate that this decline in antioxidants may make the skin more vulnerable to the effects of the sun. Two prior studies, one from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19450371\">Japan \u003c/a>and another from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16034362\">France\u003c/a>, have also shown that people who consume alcohol regularly have lower concentrations of beta-carotene.\u003c/p>\n\u003cp>The decline in antioxidants does not fully explain why drinkers appear to be at higher risk of skin cancers. \"There are [likely] several explanations,\" says researcher Eva Negri of the University of Milan, whose research has documented that regular consumption of alcohol is linked to an increased risk of melanoma. \u003c/p>\n\u003cp>Researchers say alcohol may act on the body — and skin — in multiple ways and activate a chain of reactions that could make people more vulnerable to skin cancer. \u003c/p>\n\u003cp>This research is not new, but White says he was surprised when he stumbled upon these findings in the academic literature, because this connection between alcohol and the hastening of sunburn has not been on the radar of alcohol researchers.\u003c/p>\n\u003cp>More research is needed to fully understand this connection, but White says it's an important one. \"The added risk of sunburn with alcohol is probably one of the contributing factors to the [higher] rates of skin cancer [among] people who drink [alcohol].\"\u003c/p>\n\u003cp>Though all the participants in the German study were Caucasian, \u003ca href=\"https://www.skincancer.org/prevention/skin-cancer-and-skin-of-color\">people with darker skin can get sunburned\u003c/a> and are at risk of skin cancer from UV damage, too, so the concerns about drinking and sunburn apply to people of all skin colors.\u003c/p>\n\u003cp>And while most people have heard the message to use sunscreen — the advice to moderate alcohol consumption may help protect your skin, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/14/741063881/mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sun exposure is the leading risk factor for developing melanoma. And there's evidence that \u003ca href=\"https://onlinelibrary.wiley.com/doi/abs/10.1111/bjd.12856\">alcohol consumption is linked to an increased risk of skin cancer\u003c/a>, too.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPart of the explanation is that when people drink, they tend to be more lackadaisical: They're less likely to apply sunscreen and more likely to spend too much time in the sun, be it at the beach or pool. But this isn't the whole story.\u003c/p>\n\u003cp>\"The research suggests that alcohol reduces the amount of time you can spend in the sun before you get a burn,\" explains Aaron White, a senior scientific adviser\u003cstrong> \u003c/strong>with the National Institute on Alcohol Abuse and Alcoholism. \u003c/p>\n\u003cp>One line of evidence comes from a\u003ca href=\"https://www.karger.com/Article/Abstract/343908\"> small study of healthy men conducted in Germany\u003c/a>. Researchers measured how much UV light it took to burn their skin after the men consumed about three drinks. It turns out, after drinking alcohol, \"the amount of UV light it took to burn the skin was significantly less,\" White explains. \u003c/p>\n\u003cp>He says the result is surprising, \"because it tells us that alcohol increases the risk of getting a sunburn — not just because people don't tend to put on sunscreen.\"\u003c/p>\n\u003cp>It's not exactly clear why this happens. But scientists have a hunch. As part of the study, the researchers measured the concentration of carotenoids in the participants' bodies. Carotenoids are the yellow, orange, and red pigments that are produced by plants. \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942711/\">When we consume carotenoids from fruits and vegetables, these pigments exert an antioxidant effect\u003c/a> in our bodies that may help protect against the damage done by the UV light. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the study, the men's carotenoid levels were lower after they consumed alcohol, so the researchers speculate that this decline in antioxidants may make the skin more vulnerable to the effects of the sun. Two prior studies, one from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19450371\">Japan \u003c/a>and another from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16034362\">France\u003c/a>, have also shown that people who consume alcohol regularly have lower concentrations of beta-carotene.\u003c/p>\n\u003cp>The decline in antioxidants does not fully explain why drinkers appear to be at higher risk of skin cancers. \"There are [likely] several explanations,\" says researcher Eva Negri of the University of Milan, whose research has documented that regular consumption of alcohol is linked to an increased risk of melanoma. \u003c/p>\n\u003cp>Researchers say alcohol may act on the body — and skin — in multiple ways and activate a chain of reactions that could make people more vulnerable to skin cancer. \u003c/p>\n\u003cp>This research is not new, but White says he was surprised when he stumbled upon these findings in the academic literature, because this connection between alcohol and the hastening of sunburn has not been on the radar of alcohol researchers.\u003c/p>\n\u003cp>More research is needed to fully understand this connection, but White says it's an important one. \"The added risk of sunburn with alcohol is probably one of the contributing factors to the [higher] rates of skin cancer [among] people who drink [alcohol].\"\u003c/p>\n\u003cp>Though all the participants in the German study were Caucasian, \u003ca href=\"https://www.skincancer.org/prevention/skin-cancer-and-skin-of-color\">people with darker skin can get sunburned\u003c/a> and are at risk of skin cancer from UV damage, too, so the concerns about drinking and sunburn apply to people of all skin colors.\u003c/p>\n\u003cp>And while most people have heard the message to use sunscreen — the advice to moderate alcohol consumption may help protect your skin, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/14/741063881/mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_55726,bayareabites_96014,bayareabites_131839' label='More on Chickpeas']\u003c/p>\n\u003cp>Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health.\u003c/p>\n\u003cp>Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets. Occasionally, it even doubles as\u003ca href=\"https://delightedbyhummus.com/\"> dessert\u003c/a>. Last year, Americans spent four times as much money on grocery store hummus as they did a decade before, according to the latest consumer surveys, and a growing number of snacks and fast-casual concepts also feature the fiber- and protein-rich chickpea as their \u003cem>pièce de résistance.\u003c/em>\u003c/p>\n\u003cp>Part of a subcategory of legumes called pulses, chickpeas — along with lentils, dry peas and several varieties of beans — have been a critical crop and foodstuff for centuries in Middle Eastern and Asian countries. The crops are so promising that the United Nations deemed 2016 the \u003ca href=\"https://www.crops.org/iyp\">Year of Pulses\u003c/a> to expand interest in these ancient foods and their potential to help solve dueling modern-day conundrums: hunger and soil depreciation.\u003c/p>\n\u003cp>Some American farmers were already well on their way to embracing pulses, seeing the role they could play in improving soil health and setting the stage for better harvests of cash crops like wheat. Last year, U.S. farmers planted more chickpeas than ever to satisfy growing demand for plant-based protein alternatives — which, in turn, could help restore soils depleted by decades of intensive farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unlike corn or wheat, these pulses fix their own nitrogen from the atmosphere, leaving extra stores of the nutrient in the soil for future crops to consume. For this reason, pulses can play a vital role in crop rotations, especially those that don't rely on chemical fertilizers. What's more, if managed well, these crops can be part of a farming system that sequesters carbon from the atmosphere and helps mitigate climate change.\u003c/p>\n\u003cp>\"I see this diversification and these legumes as a way to get away from the use of synthetic nitrogen,\" says Casey Bailey, a farmer in Fort Benton, Mont., who grows organic chickpeas as the linchpin of a rotational planting program. \"They're a tricky crop to grow, but I'm a huge proponent of trying to figure out how to do it.\"\u003c/p>\n\u003cfigure id=\"attachment_134126\" class=\"wp-caption aligncenter\" style=\"max-width: 1412px\">\u003cimg class=\"size-full wp-image-134126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg\" alt=\"Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States.\" width=\"1412\" height=\"1059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg 1412w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1200x900.jpg 1200w\" sizes=\"(max-width: 1412px) 100vw, 1412px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States. \u003ccite>(Inga Spence/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He sells about 2,000 pounds of chickpeas each month to\u003ca href=\"http://eatlittlesesame.com/menu/\"> Little Sesame\u003c/a>, a fast-casual concept serving hummus bowls topped with seasonal vegetables at a pair of locations in the District of Columbia. Chef-owners Nick Wiseman and Israeli-born Ronen Tenne soak the dried chickpeas for hours before cooking and blending them (with tahini, garlic, olive oil and lemon juice) into daily batches to satiate the city's lunch and after-work crowds — often without adding meat.\u003c/p>\n\u003cp>\"We don't say it much, but 80% of the menu is always vegan,\" Wiseman says. \"It's awesome to see people who would probably eat meat every day come in here and be satisfied without it.\"\u003c/p>\n\u003cp>For Wiseman, the cherry on top of opening a second location this year is getting to buy more kabuli chickpeas from Bailey, whom he'll visit this summer during a road trip in\u003ca href=\"https://www.instagram.com/p/ByC8GC-Br7U/\"> Little Sesame's 1978 Volkswagen van\u003c/a>. Creating markets for such legumes — particularly those grown without chemicals such as desiccants used to dry chickpeas in the fields — is a growing interest for Wiseman.\u003c/p>\n\u003cp>\"These (chickpeas) are helping restore the grasslands of the West, which are this huge carbon sink,\" Wiseman says over a bowl of hummus topped with snap peas and Aleppo chili oil at his Chinatown location. \"They're a very powerful plant.\"\u003c/p>\n\u003cp>Bailey planted his first few hundred acres of chickpeas a dozen years ago, after a retailer looking to sell more of the healthful legumes reached out to him on LinkedIn, making him a pioneer in Montana's grain-heavy Golden Triangle region. But word was spreading that the chickpea could pull in more money per pound than other legumes, while reducing the need for chemical inputs compared with crops like wheat.\u003c/p>\n\u003cp>When Tim McGreevy started working in 1994 as the CEO of the\u003ca href=\"https://www.usapulses.org/\"> USA Dry Pea & Lentil Council and the American Pulse Association\u003c/a> — a trade group that trumpets the power of chickpeas, lentils, dry peas and beans — the country was harvesting about 30,000 acres of chickpeas annually, primarily in the hilly Palouse agricultural region of Washington, Idaho and Oregon. By last year, that number had swelled to 859,000 acres.\u003c/p>\n\u003cp>\"That's a pretty big difference in 25 years,\" says McGreevy, who also grows chickpeas on a small farm in Eastern Washington.\u003c/p>\n\u003cp>Last year in particular, Bailey says, \"it seemed like the entire state of Montana was chickpeas.\"\u003c/p>\n\u003cp>While about half of the country's chickpea harvest is still shipped overseas, a growing number of chickpeas are going to domestic markets as demand increases. Trade disputes also are making international markets less reliable. In 2019, U.S. farmers reduced for the first time in years the number of acres they planned to plant in chickpeas, down to 519,000 acres. Volatile trade riffs with countries such as India in 2018 left much of that year's harvest\u003ca href=\"https://www.npr.org/2018/12/31/678416352/chickpeas-sit-in-silos-as-trumps-trade-wars-wage-on\"> sitting in silos\u003c/a>, where an oversupply has continued to depress chickpea prices this year.\u003c/p>\n\u003cp>\"The saving grace — and why I'm still optimistic — is the domestic market continues to grow for all pulse crops,\" McGreevy says. He thinks the lower price could also spur even more innovation of chickpea-based foods. \"Chickpeas have, in particular, shown significant growth in sales over the past decade.\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-134129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg\" alt=\"Americans spent nearly $800 million on hummus from retail stores in 2018.\" width=\"1600\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1200x799.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\nAmericans spent nearly $800 million on hummus from retail stores in 2018, McGreevy says. That's compared to just under $200 million in hummus sales a decade before and only $5 million in the mid-1990s, placing the popular dip among food retail's fastest-growing sectors.\u003c/p>\n\u003cp>\u003ca href=\"https://sabra.com/\">Sabra\u003c/a>, an Israeli company that's been partnered with PepsiCo since 2008, has led hummus' parade into U.S. markets over the past decade and is still one of the sector's largest players. A Sabra production plant in Chesterfield County, Va., where the company also has encouraged more farmers to grow chickpeas, was\u003ca href=\"https://www.richmond.com/business/sabra-dipping-co-opens-new-plant-expansion/article_7d6d6ea8-34d9-579b-8695-ade53328cfc5.html\"> expanded in 2014\u003c/a> to produce more than 8,000 tons of hummus a month in anticipation of market growth.\u003c/p>\n\u003cp>The chickpea invasion has gone beyond the dip aisle, too, with crunchy roasted versions from companies like\u003ca href=\"http://hippeas.com/?gclid=Cj0KCQjwpPHoBRC3ARIsALfx-_K9pqlJyXt_pIqdVv2rXLeYa26KQIculY4x0jo-ReOwPC4qC3ASamMaAugcEALw_wcB\"> Hippeas\u003c/a> and\u003ca href=\"http://www.thegoodbean.com/\"> The Good Bean\u003c/a> competing with potato chips as a healthful alternative. The U.S. Dietary Guidelines suggest Americans \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/\">eat 1 ½ cups of cooked pulses per week\u003c/a>, McGreevy notes. High in protein, dietary fiber and essential amino acids, pulses can play an even larger role in diets focused on reducing meat consumption.\u003c/p>\n\u003cp>Hummus already looms large on American snack tables, replacing ranch dressing as a healthier, cut-vegetable accompaniment. And, now, it's staging a takeover of the main meal, too. Hummus-based bowls are the centerpiece of chains like New York City's The Hummus & Pita Co., and a staple ingredient at\u003ca href=\"https://www.businessinsider.com/mediterranean-middle-eastern-food-gaining-popularity-2018-6\"> the ballooning number of fast-casual Mediterranean concepts\u003c/a> such as Cava and Roti. Chickpeas\u003ca href=\"https://www.amny.com/eat-and-drink/chickpea-food-trend-1.33295907\"> are cropping up on menus\u003c/a> in Asian noodle dishes, French fries, soft-serve \"ice cream\" and \u003ca href=\"https://www.bonappetit.com/story/delighted-by-dessert-hummus\">dessert-like frostings\u003c/a>.\u003c/p>\n\u003cp>But perhaps the easiest way to wade into the chickpea fray is to find a really good bowl of hummus — which doubles as the Arabic word for chickpea — and shovel it in.\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington. You can find more of her work \u003c/em>\u003ca href=\"http://www.whitneypipkin.com/\">here\u003c/a>.\u003cem> Follow her on Twitter at \u003c/em>\u003ca href=\"https://twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health.\u003c/p>\n\u003cp>Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets. Occasionally, it even doubles as\u003ca href=\"https://delightedbyhummus.com/\"> dessert\u003c/a>. Last year, Americans spent four times as much money on grocery store hummus as they did a decade before, according to the latest consumer surveys, and a growing number of snacks and fast-casual concepts also feature the fiber- and protein-rich chickpea as their \u003cem>pièce de résistance.\u003c/em>\u003c/p>\n\u003cp>Part of a subcategory of legumes called pulses, chickpeas — along with lentils, dry peas and several varieties of beans — have been a critical crop and foodstuff for centuries in Middle Eastern and Asian countries. The crops are so promising that the United Nations deemed 2016 the \u003ca href=\"https://www.crops.org/iyp\">Year of Pulses\u003c/a> to expand interest in these ancient foods and their potential to help solve dueling modern-day conundrums: hunger and soil depreciation.\u003c/p>\n\u003cp>Some American farmers were already well on their way to embracing pulses, seeing the role they could play in improving soil health and setting the stage for better harvests of cash crops like wheat. Last year, U.S. farmers planted more chickpeas than ever to satisfy growing demand for plant-based protein alternatives — which, in turn, could help restore soils depleted by decades of intensive farming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unlike corn or wheat, these pulses fix their own nitrogen from the atmosphere, leaving extra stores of the nutrient in the soil for future crops to consume. For this reason, pulses can play a vital role in crop rotations, especially those that don't rely on chemical fertilizers. What's more, if managed well, these crops can be part of a farming system that sequesters carbon from the atmosphere and helps mitigate climate change.\u003c/p>\n\u003cp>\"I see this diversification and these legumes as a way to get away from the use of synthetic nitrogen,\" says Casey Bailey, a farmer in Fort Benton, Mont., who grows organic chickpeas as the linchpin of a rotational planting program. \"They're a tricky crop to grow, but I'm a huge proponent of trying to figure out how to do it.\"\u003c/p>\n\u003cfigure id=\"attachment_134126\" class=\"wp-caption aligncenter\" style=\"max-width: 1412px\">\u003cimg class=\"size-full wp-image-134126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg\" alt=\"Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States.\" width=\"1412\" height=\"1059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg 1412w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1200x900.jpg 1200w\" sizes=\"(max-width: 1412px) 100vw, 1412px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States. \u003ccite>(Inga Spence/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He sells about 2,000 pounds of chickpeas each month to\u003ca href=\"http://eatlittlesesame.com/menu/\"> Little Sesame\u003c/a>, a fast-casual concept serving hummus bowls topped with seasonal vegetables at a pair of locations in the District of Columbia. Chef-owners Nick Wiseman and Israeli-born Ronen Tenne soak the dried chickpeas for hours before cooking and blending them (with tahini, garlic, olive oil and lemon juice) into daily batches to satiate the city's lunch and after-work crowds — often without adding meat.\u003c/p>\n\u003cp>\"We don't say it much, but 80% of the menu is always vegan,\" Wiseman says. \"It's awesome to see people who would probably eat meat every day come in here and be satisfied without it.\"\u003c/p>\n\u003cp>For Wiseman, the cherry on top of opening a second location this year is getting to buy more kabuli chickpeas from Bailey, whom he'll visit this summer during a road trip in\u003ca href=\"https://www.instagram.com/p/ByC8GC-Br7U/\"> Little Sesame's 1978 Volkswagen van\u003c/a>. Creating markets for such legumes — particularly those grown without chemicals such as desiccants used to dry chickpeas in the fields — is a growing interest for Wiseman.\u003c/p>\n\u003cp>\"These (chickpeas) are helping restore the grasslands of the West, which are this huge carbon sink,\" Wiseman says over a bowl of hummus topped with snap peas and Aleppo chili oil at his Chinatown location. \"They're a very powerful plant.\"\u003c/p>\n\u003cp>Bailey planted his first few hundred acres of chickpeas a dozen years ago, after a retailer looking to sell more of the healthful legumes reached out to him on LinkedIn, making him a pioneer in Montana's grain-heavy Golden Triangle region. But word was spreading that the chickpea could pull in more money per pound than other legumes, while reducing the need for chemical inputs compared with crops like wheat.\u003c/p>\n\u003cp>When Tim McGreevy started working in 1994 as the CEO of the\u003ca href=\"https://www.usapulses.org/\"> USA Dry Pea & Lentil Council and the American Pulse Association\u003c/a> — a trade group that trumpets the power of chickpeas, lentils, dry peas and beans — the country was harvesting about 30,000 acres of chickpeas annually, primarily in the hilly Palouse agricultural region of Washington, Idaho and Oregon. By last year, that number had swelled to 859,000 acres.\u003c/p>\n\u003cp>\"That's a pretty big difference in 25 years,\" says McGreevy, who also grows chickpeas on a small farm in Eastern Washington.\u003c/p>\n\u003cp>Last year in particular, Bailey says, \"it seemed like the entire state of Montana was chickpeas.\"\u003c/p>\n\u003cp>While about half of the country's chickpea harvest is still shipped overseas, a growing number of chickpeas are going to domestic markets as demand increases. Trade disputes also are making international markets less reliable. In 2019, U.S. farmers reduced for the first time in years the number of acres they planned to plant in chickpeas, down to 519,000 acres. Volatile trade riffs with countries such as India in 2018 left much of that year's harvest\u003ca href=\"https://www.npr.org/2018/12/31/678416352/chickpeas-sit-in-silos-as-trumps-trade-wars-wage-on\"> sitting in silos\u003c/a>, where an oversupply has continued to depress chickpea prices this year.\u003c/p>\n\u003cp>\"The saving grace — and why I'm still optimistic — is the domestic market continues to grow for all pulse crops,\" McGreevy says. He thinks the lower price could also spur even more innovation of chickpea-based foods. \"Chickpeas have, in particular, shown significant growth in sales over the past decade.\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-134129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg\" alt=\"Americans spent nearly $800 million on hummus from retail stores in 2018.\" width=\"1600\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1200x799.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\nAmericans spent nearly $800 million on hummus from retail stores in 2018, McGreevy says. That's compared to just under $200 million in hummus sales a decade before and only $5 million in the mid-1990s, placing the popular dip among food retail's fastest-growing sectors.\u003c/p>\n\u003cp>\u003ca href=\"https://sabra.com/\">Sabra\u003c/a>, an Israeli company that's been partnered with PepsiCo since 2008, has led hummus' parade into U.S. markets over the past decade and is still one of the sector's largest players. A Sabra production plant in Chesterfield County, Va., where the company also has encouraged more farmers to grow chickpeas, was\u003ca href=\"https://www.richmond.com/business/sabra-dipping-co-opens-new-plant-expansion/article_7d6d6ea8-34d9-579b-8695-ade53328cfc5.html\"> expanded in 2014\u003c/a> to produce more than 8,000 tons of hummus a month in anticipation of market growth.\u003c/p>\n\u003cp>The chickpea invasion has gone beyond the dip aisle, too, with crunchy roasted versions from companies like\u003ca href=\"http://hippeas.com/?gclid=Cj0KCQjwpPHoBRC3ARIsALfx-_K9pqlJyXt_pIqdVv2rXLeYa26KQIculY4x0jo-ReOwPC4qC3ASamMaAugcEALw_wcB\"> Hippeas\u003c/a> and\u003ca href=\"http://www.thegoodbean.com/\"> The Good Bean\u003c/a> competing with potato chips as a healthful alternative. The U.S. Dietary Guidelines suggest Americans \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/\">eat 1 ½ cups of cooked pulses per week\u003c/a>, McGreevy notes. High in protein, dietary fiber and essential amino acids, pulses can play an even larger role in diets focused on reducing meat consumption.\u003c/p>\n\u003cp>Hummus already looms large on American snack tables, replacing ranch dressing as a healthier, cut-vegetable accompaniment. And, now, it's staging a takeover of the main meal, too. Hummus-based bowls are the centerpiece of chains like New York City's The Hummus & Pita Co., and a staple ingredient at\u003ca href=\"https://www.businessinsider.com/mediterranean-middle-eastern-food-gaining-popularity-2018-6\"> the ballooning number of fast-casual Mediterranean concepts\u003c/a> such as Cava and Roti. Chickpeas\u003ca href=\"https://www.amny.com/eat-and-drink/chickpea-food-trend-1.33295907\"> are cropping up on menus\u003c/a> in Asian noodle dishes, French fries, soft-serve \"ice cream\" and \u003ca href=\"https://www.bonappetit.com/story/delighted-by-dessert-hummus\">dessert-like frostings\u003c/a>.\u003c/p>\n\u003cp>But perhaps the easiest way to wade into the chickpea fray is to find a really good bowl of hummus — which doubles as the Arabic word for chickpea — and shovel it in.\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington. You can find more of her work \u003c/em>\u003ca href=\"http://www.whitneypipkin.com/\">here\u003c/a>.\u003cem> Follow her on Twitter at \u003c/em>\u003ca href=\"https://twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Swap: Less Processed Meat, More Plant-Based Foods May Boost Longevity",
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"content": "\u003cp>[aside tag='nutrition' label='More Nutrition News]\u003c/p>\n\u003cp>A \u003ca href=\"https://www.bmj.com/content/365/bmj.l2110\">new study\u003c/a> published in \u003cem>The BMJ\u003c/em> can't tell you exactly how much red meat is OK to eat to maintain good health or prevent disease.\u003c/p>\n\u003cp>But it does help sort out a big-picture, and perhaps more important, question: What does a healthy pattern of eating look like?\u003c/p>\n\u003cp>A diet that includes plenty of nuts, seeds, fish, vegetables and whole grains — and \u003ca href=\"https://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">perhaps up to an egg a day\u003c/a> — appears to be better than a diet rich in red meat, especially processed meats such as bacon and hot dogs.\u003c/p>\n\u003cp>Already a large body of evidence links processed red meats to an \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2885952/\">increased risk of heart disease\u003c/a>, \u003ca href=\"https://www.npr.org/sections/thesalt/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">Type 2 diabetes\u003c/a> and\u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/26/451211964/bad-day-for-bacon-processed-red-meats-cause-cancer-says-who\"> certain cancers\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And this new study, which included about 80,000 men and women, finds that limiting red and processed meats may help reduce the risk of premature death.\u003c/p>\n\u003cp>\"We tracked the eating habits of our participants for several decades,\" explains study author \u003ca href=\"https://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, chair of the nutrition department at the Harvard T.H. Chan School of Public Health. This allowed Hu and his colleagues to compare people who \u003cem>increased\u003c/em> their red and processed meat intake over time with those who had a relatively stable intake. On average, adults in the U.S. consume about a serving per day. \u003c/p>\n\u003cp>Overall, those who\u003cem> \u003c/em>increased their intake of processed red meat by about 3.5 servings a week had about a 13 percent higher risk of death during the study's eight-year follow-up period. \u003c/p>\n\u003cp>\"We estimated that when people replaced red and processed meat with nuts, seeds, fish [and other alternatives sources of protein, as well as vegetables and whole grains], they experienced more than a 10 percent reduction in their risk of mortality\" during the follow-up period, Hu explains.\u003c/p>\n\u003cp>I asked \u003ca href=\"https://gufaculty360.georgetown.edu/s/contact/00336000014Re56AAC/thomas-sherman\">Tom Sherman\u003c/a>, a professor at Georgetown University who teaches nutrition to medical students, to take a look at the study. \"At first, I thought, 'oh no, another paper showing that eating red meat is bad,' \" Sherman wrote via email. \"But in fact, this one is pretty interesting\" because it looks at changes in behavior.\u003c/p>\n\u003cp>\"Changes in behavior are fairly illuminating, and diagnostic,\" Sherman says. He says changes can signal that a person is starting to pay attention to one's diet — or starting to actively disregard it. And these changes \"have consistently positive or negative impacts, respectively, on their risk for chronic disease: obesity, diabetes, hypertension, cardiovascular disease and cancer,\" he says.\u003c/p>\n\u003cp>This is an observational study, so it can't prove cause and effect between diet and death. But it can establish an association. Sherman says one drawback of all observational nutrition studies is that it's hard to disentangle the independent effect of changes in meat consumption from other lifestyle factors such as body weight, exercise, alcohol consumption, etc. But these new findings are consistent with a larger body of evidence.\u003c/p>\n\u003cp>Hu notes that in this new study, as well as in previous research, the risks associated with red meat consumption are higher — and most pronounced — with \u003cem>processed\u003c/em> red meats.\u003c/p>\n\u003cp>\"Processed meats typically contain high amounts of sodium and preservatives,\" Hu says. In addition, \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/23/456654768/turning-down-the-heat-when-cooking-meat-may-reduce-cancer-risk\">high-heat cooking methods, such as grilling, can produce carcinogens\u003c/a>. And recent research has linked high red meat consumption — especially processed meats — with less diversity and abundance of healthy bacteria in the gut. \"This may contribute to an increased risk,\" Hu says.\u003c/p>\n\u003cp>Sherman adds, \"I always brace myself before sharing the data on red and processed meat consumption and mortality, CVD [cardiovascular disease] or cancer risks with my students because it sounds so unbelievably scary.\"\u003c/p>\n\u003cp>\"Unfortunately,\" he says, \"it appears to be accurate.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/12/732061499/the-swap-less-processed-meat-more-plant-based-foods-may-boost-longevity\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A \u003ca href=\"https://www.bmj.com/content/365/bmj.l2110\">new study\u003c/a> published in \u003cem>The BMJ\u003c/em> can't tell you exactly how much red meat is OK to eat to maintain good health or prevent disease.\u003c/p>\n\u003cp>But it does help sort out a big-picture, and perhaps more important, question: What does a healthy pattern of eating look like?\u003c/p>\n\u003cp>A diet that includes plenty of nuts, seeds, fish, vegetables and whole grains — and \u003ca href=\"https://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">perhaps up to an egg a day\u003c/a> — appears to be better than a diet rich in red meat, especially processed meats such as bacon and hot dogs.\u003c/p>\n\u003cp>Already a large body of evidence links processed red meats to an \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2885952/\">increased risk of heart disease\u003c/a>, \u003ca href=\"https://www.npr.org/sections/thesalt/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">Type 2 diabetes\u003c/a> and\u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/26/451211964/bad-day-for-bacon-processed-red-meats-cause-cancer-says-who\"> certain cancers\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And this new study, which included about 80,000 men and women, finds that limiting red and processed meats may help reduce the risk of premature death.\u003c/p>\n\u003cp>\"We tracked the eating habits of our participants for several decades,\" explains study author \u003ca href=\"https://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, chair of the nutrition department at the Harvard T.H. Chan School of Public Health. This allowed Hu and his colleagues to compare people who \u003cem>increased\u003c/em> their red and processed meat intake over time with those who had a relatively stable intake. On average, adults in the U.S. consume about a serving per day. \u003c/p>\n\u003cp>Overall, those who\u003cem> \u003c/em>increased their intake of processed red meat by about 3.5 servings a week had about a 13 percent higher risk of death during the study's eight-year follow-up period. \u003c/p>\n\u003cp>\"We estimated that when people replaced red and processed meat with nuts, seeds, fish [and other alternatives sources of protein, as well as vegetables and whole grains], they experienced more than a 10 percent reduction in their risk of mortality\" during the follow-up period, Hu explains.\u003c/p>\n\u003cp>I asked \u003ca href=\"https://gufaculty360.georgetown.edu/s/contact/00336000014Re56AAC/thomas-sherman\">Tom Sherman\u003c/a>, a professor at Georgetown University who teaches nutrition to medical students, to take a look at the study. \"At first, I thought, 'oh no, another paper showing that eating red meat is bad,' \" Sherman wrote via email. \"But in fact, this one is pretty interesting\" because it looks at changes in behavior.\u003c/p>\n\u003cp>\"Changes in behavior are fairly illuminating, and diagnostic,\" Sherman says. He says changes can signal that a person is starting to pay attention to one's diet — or starting to actively disregard it. And these changes \"have consistently positive or negative impacts, respectively, on their risk for chronic disease: obesity, diabetes, hypertension, cardiovascular disease and cancer,\" he says.\u003c/p>\n\u003cp>This is an observational study, so it can't prove cause and effect between diet and death. But it can establish an association. Sherman says one drawback of all observational nutrition studies is that it's hard to disentangle the independent effect of changes in meat consumption from other lifestyle factors such as body weight, exercise, alcohol consumption, etc. But these new findings are consistent with a larger body of evidence.\u003c/p>\n\u003cp>Hu notes that in this new study, as well as in previous research, the risks associated with red meat consumption are higher — and most pronounced — with \u003cem>processed\u003c/em> red meats.\u003c/p>\n\u003cp>\"Processed meats typically contain high amounts of sodium and preservatives,\" Hu says. In addition, \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/23/456654768/turning-down-the-heat-when-cooking-meat-may-reduce-cancer-risk\">high-heat cooking methods, such as grilling, can produce carcinogens\u003c/a>. And recent research has linked high red meat consumption — especially processed meats — with less diversity and abundance of healthy bacteria in the gut. \"This may contribute to an increased risk,\" Hu says.\u003c/p>\n\u003cp>Sherman adds, \"I always brace myself before sharing the data on red and processed meat consumption and mortality, CVD [cardiovascular disease] or cancer risks with my students because it sounds so unbelievably scary.\"\u003c/p>\n\u003cp>\"Unfortunately,\" he says, \"it appears to be accurate.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/12/732061499/the-swap-less-processed-meat-more-plant-based-foods-may-boost-longevity\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We Drink Basically The Same Wine As Ancient Romans — And That's Not So Great",
"title": "We Drink Basically The Same Wine As Ancient Romans — And That's Not So Great",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='wine' label='More Wine Stories']\u003c/p>\n\u003cp>With wine, older usually means better. Vintage, our word for \"classily aged,\"\u003ca href=\"https://www.etymonline.com/word/vintage\"> comes from the winemaking process\u003c/a>. Wines from decades ago fetch far higher prices than freshly-made ones. Wine itself is woven throughout ancient history, from ancient Judeo-Christian rites (hello, Last Supper!) to Egyptian ceremonies to Roman orgies. And the grape varieties we like tend to have auspicious and lengthy pasts: for instance, Chardonnay grapes from the Champagne region have been made into white wine since the Middle Ages.\u003c/p>\n\u003cp>But until now, nobody knew just how ancient the wines we've been drinking are. According to \u003ca href=\"https://www.nature.com/articles/s41477-019-0437-5\">a new study\u003c/a> in \u003cem>Nature Plants\u003c/em> published Monday, many of the most popular wine varieties sold today are extremely genetically similar to the wines that Ancient Romans drank — and may have existed for thousands of years longer.\u003c/p>\n\u003cp>To determine the genetic lineages of the wines they studied, researchers collected 28 grape seeds from nine ancient sites in France, some sites dating back 2,500 years. They then analyzed the grapes' genes and compared them to modern varietals — something that hasn't been done before, and required a monumental cross-disciplinary effort by ancient DNA researchers, archaeologists and modern grape geneticists.\u003c/p>\n\u003cp>Of the 28 ancient seeds the researchers tested, all were genetically related to grapes grown today. Sixteen of the 28 were within one or two generations of modern varieties. And in at least once case, the researchers found that consumers are drinking wine from the same grapes as Medieval Frenchmen from 900 years ago: the rare savagnin blanc (not to be confused with sauvignon), a light, floral white varietal with rigorous growing standards and a small range of cultivation in eastern France.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In other cases, we are drinking almost the exact same wine as Roman emperors—our pinot noir and syrah grapes are \"siblings\" of the Roman varieties.\u003c/p>\n\u003cp>The researchers' findings demonstrate just how enduring wine consumers' tastes can be, and how careful winemakers have been in preserving popular and enduring varietals, according to \u003ca href=\"https://www.york.ac.uk/archaeology/staff/academic-staff/wales/\">Nathan Wales\u003c/a>, a study co-author and lecturer at the University of York specializing in paleogenomics (the study of ancient DNA).\u003c/p>\n\u003cp>\"When we imagined people 1,000 years ago drinking wine ... the question was ... how different was the stuff in that bottle? Now we've got the answer,\" says Wales. \"It's incredibly likely that someone 1,000 years ago was drinking something that's pretty much genetically identical to what we drink today.\"\u003c/p>\n\u003cp>But wait. Living things evolve, right? Not domesticated wine grapes — we've hijacked natural selection to serve our own tastes for thousands of years. It works like this: Instead of letting grapes pollinate each other and go through sexual reproduction, most winemakers essentially clone their plants through a process called \"vegetative propagation.\" This can either involve inserting dormant buds into existing roots, or taking a vine shoot from a mother plant and planting it directly in the earth. The new vine remains genetically identical to its \"parent,\" with all the ineffable qualities that make it produce merlots and pinot grigios.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cultivatingdiversity.org/people.html\">Zoë Migicovsky\u003c/a>, a postdoctoral researcher at\u003ca href=\"https://www.dal.ca/\"> Dalhousie University\u003c/a> in Canada specializing in apple and grape genetics who was not involved in the study, calls the research \"fascinating.\"\u003c/p>\n\u003cp>\"[These grapevines have] been around for hundreds and hundreds of years, but everything around [them] has continued to change,\" she says.\u003c/p>\n\u003cp>But, she says, the research also reveals a deep vulnerability in wine cultivation — our own obsession with pedigree and timelessness.\u003c/p>\n\u003cp>As the environment changes around these wine varietals, they remain the same — genetically frozen in the past. This renders them susceptible to ever-evolving pests, pathogens and extreme weather. \"If these varietals are genetically identical all over the world ... it means they're all susceptible to the same pests and diseases as well,\" Migicovsky says. \"We [will] need to use more chemicals and sprays in growing [them]\" as threats advance.\u003c/p>\n\u003cp>A big part of Migicovsky's research involves the resilience of wine — how to breed sturdier grapes, ones that can withstand the environmental changes we're going through now as a result of climate change. Warming temperatures may increase the strength of \u003ca href=\"https://phys.org/news/2018-08-global-insects-crops.html\">certain pests and pathogens\u003c/a>. And extreme weather events will hit the wine industry hard, she says. For instance, just recently in her home province in Nova Scotia, Canada, a frost \"devastated\" the wine industry. \"We're going to see more and more of that now,\" she says.\u003c/p>\n\u003cp>But this doesn't mean all wines are doomed. \"There is a lot of diversity in grapevines,\" Migicovsky says. \"We can breed varieties that are more tolerant and resistant for our current environment.\" It's mostly a brand name thing: The same forces that have kept pinots nearly identical for 2,000 years are making winemakers vulnerable, clinging to ancient lineages like old aristocrats. Tastes can change and evolve, and new grapes could display a magnificent array of tastes and textures to rival the ones we have now, Migicovsky believes. To keep the wine industry alive, she says it may be up to winemakers and consumers to let go of the savagnins, the pinots, the merlots — and embrace a hardier set of grapes that will survive to titillate and inebriate future generations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/10/731272004/we-drink-basically-the-same-wine-as-ancient-romans-and-thats-not-so-great\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Many of today's most popular wine varieties are extremely genetically similar to wines that may have existed for thousands of years, a new study finds. In the face of climate change, that's risky. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With wine, older usually means better. Vintage, our word for \"classily aged,\"\u003ca href=\"https://www.etymonline.com/word/vintage\"> comes from the winemaking process\u003c/a>. Wines from decades ago fetch far higher prices than freshly-made ones. Wine itself is woven throughout ancient history, from ancient Judeo-Christian rites (hello, Last Supper!) to Egyptian ceremonies to Roman orgies. And the grape varieties we like tend to have auspicious and lengthy pasts: for instance, Chardonnay grapes from the Champagne region have been made into white wine since the Middle Ages.\u003c/p>\n\u003cp>But until now, nobody knew just how ancient the wines we've been drinking are. According to \u003ca href=\"https://www.nature.com/articles/s41477-019-0437-5\">a new study\u003c/a> in \u003cem>Nature Plants\u003c/em> published Monday, many of the most popular wine varieties sold today are extremely genetically similar to the wines that Ancient Romans drank — and may have existed for thousands of years longer.\u003c/p>\n\u003cp>To determine the genetic lineages of the wines they studied, researchers collected 28 grape seeds from nine ancient sites in France, some sites dating back 2,500 years. They then analyzed the grapes' genes and compared them to modern varietals — something that hasn't been done before, and required a monumental cross-disciplinary effort by ancient DNA researchers, archaeologists and modern grape geneticists.\u003c/p>\n\u003cp>Of the 28 ancient seeds the researchers tested, all were genetically related to grapes grown today. Sixteen of the 28 were within one or two generations of modern varieties. And in at least once case, the researchers found that consumers are drinking wine from the same grapes as Medieval Frenchmen from 900 years ago: the rare savagnin blanc (not to be confused with sauvignon), a light, floral white varietal with rigorous growing standards and a small range of cultivation in eastern France.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In other cases, we are drinking almost the exact same wine as Roman emperors—our pinot noir and syrah grapes are \"siblings\" of the Roman varieties.\u003c/p>\n\u003cp>The researchers' findings demonstrate just how enduring wine consumers' tastes can be, and how careful winemakers have been in preserving popular and enduring varietals, according to \u003ca href=\"https://www.york.ac.uk/archaeology/staff/academic-staff/wales/\">Nathan Wales\u003c/a>, a study co-author and lecturer at the University of York specializing in paleogenomics (the study of ancient DNA).\u003c/p>\n\u003cp>\"When we imagined people 1,000 years ago drinking wine ... the question was ... how different was the stuff in that bottle? Now we've got the answer,\" says Wales. \"It's incredibly likely that someone 1,000 years ago was drinking something that's pretty much genetically identical to what we drink today.\"\u003c/p>\n\u003cp>But wait. Living things evolve, right? Not domesticated wine grapes — we've hijacked natural selection to serve our own tastes for thousands of years. It works like this: Instead of letting grapes pollinate each other and go through sexual reproduction, most winemakers essentially clone their plants through a process called \"vegetative propagation.\" This can either involve inserting dormant buds into existing roots, or taking a vine shoot from a mother plant and planting it directly in the earth. The new vine remains genetically identical to its \"parent,\" with all the ineffable qualities that make it produce merlots and pinot grigios.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cultivatingdiversity.org/people.html\">Zoë Migicovsky\u003c/a>, a postdoctoral researcher at\u003ca href=\"https://www.dal.ca/\"> Dalhousie University\u003c/a> in Canada specializing in apple and grape genetics who was not involved in the study, calls the research \"fascinating.\"\u003c/p>\n\u003cp>\"[These grapevines have] been around for hundreds and hundreds of years, but everything around [them] has continued to change,\" she says.\u003c/p>\n\u003cp>But, she says, the research also reveals a deep vulnerability in wine cultivation — our own obsession with pedigree and timelessness.\u003c/p>\n\u003cp>As the environment changes around these wine varietals, they remain the same — genetically frozen in the past. This renders them susceptible to ever-evolving pests, pathogens and extreme weather. \"If these varietals are genetically identical all over the world ... it means they're all susceptible to the same pests and diseases as well,\" Migicovsky says. \"We [will] need to use more chemicals and sprays in growing [them]\" as threats advance.\u003c/p>\n\u003cp>A big part of Migicovsky's research involves the resilience of wine — how to breed sturdier grapes, ones that can withstand the environmental changes we're going through now as a result of climate change. Warming temperatures may increase the strength of \u003ca href=\"https://phys.org/news/2018-08-global-insects-crops.html\">certain pests and pathogens\u003c/a>. And extreme weather events will hit the wine industry hard, she says. For instance, just recently in her home province in Nova Scotia, Canada, a frost \"devastated\" the wine industry. \"We're going to see more and more of that now,\" she says.\u003c/p>\n\u003cp>But this doesn't mean all wines are doomed. \"There is a lot of diversity in grapevines,\" Migicovsky says. \"We can breed varieties that are more tolerant and resistant for our current environment.\" It's mostly a brand name thing: The same forces that have kept pinots nearly identical for 2,000 years are making winemakers vulnerable, clinging to ancient lineages like old aristocrats. Tastes can change and evolve, and new grapes could display a magnificent array of tastes and textures to rival the ones we have now, Migicovsky believes. To keep the wine industry alive, she says it may be up to winemakers and consumers to let go of the savagnins, the pinots, the merlots — and embrace a hardier set of grapes that will survive to titillate and inebriate future generations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/10/731272004/we-drink-basically-the-same-wine-as-ancient-romans-and-thats-not-so-great\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside tag='food-waste' label='Cutting Back on Food Waste']\u003c/p>\n\u003cp>The Food and Drug Administration sent a \u003ca href=\"https://www.fda.gov/media/125114/download\">letter\u003c/a> to the food industry on Thursday, urging companies to get behind the initiative to standardize the use of the phrase \"best if used by\" on packaged food labels.\u003c/p>\n\u003cp>\"Consumer research has shown that this phrasing helps consumers understand that the date label is about quality, not safety, and that products do not have to be discarded after the date if they are stored properly,\" says \u003ca href=\"https://www.fda.gov/about-fda/fda-organization/frank-yiannas\">Frank Yiannas\u003c/a>, a deputy commissioner at the FDA.\u003c/p>\n\u003cp>Yiannas says \u003ca href=\"https://www.fda.gov/consumers/consumer-updates/confused-date-labels-packaged-foods\">confusion over competing labels\u003c/a> — such as \"sell by\" or \"use before\" — accounts for about 20% of food waste in Americans' homes. And this message comes at a time when Americans toss out about $161 billion worth of food each year. This equates to about one-third of all food produced in the U.S. being wasted or lost.\u003c/p>\n\u003cp>\"Imagine going to the grocery store and buying three bags of groceries, and as you walk out, you throw one of those bags in the garbage can,\" Yiannas says. \"It sounds ridiculous, but in essence that's what's happening every day.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Leading players in the food industry support the guidance from the FDA. \"We absolutely support the message the FDA is sending out today,\" says Meghan Stasz, vice president of sustainability and packaging at the\u003ca href=\"https://reimagine.gmaonline.org/\"> Grocery Manufacturers Association\u003c/a>.\u003c/p>\n\u003cp>In 2017, the \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-pr/\">Grocery Manufacturers Association\u003c/a> and the \u003ca href=\"https://www.fmi.org/newsroom/latest-news/view/2017/02/15/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-product-date-labels\">Food Marketing Institute\u003c/a> introduced a \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/15/515427797/food-companies-may-say-goodbye-to-sell-by-labels\">voluntary initiative to streamline the date labels\u003c/a> on packaged foods. As we've \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">reported\u003c/a>, there's a similar global effort backed by the \u003ca href=\"http://www.theconsumergoodsforum.com/\">Consumer Goods Forum\u003c/a>, a network of big players in the food industry.\u003c/p>\n\u003cp>Stasz says that her industry tested various date label terms with consumers. \"'Best if used by' was a clear winner,\" she says. And she says it means exactly what it says: The product is at its peak — or freshest — if consumed before that date. \"After that date on the package, [the foods] may taste a little stale, but they're still perfectly safe to consume.\"\u003c/p>\n\u003cp>Stasz says food companies that are members of the Grocery Manufacturers Association have already embraced the guidance to use \"best if used by,\" with more than 80% of the products in the portfolios of GMA members using it. \"We've seen great progress towards adoption,\" Stasz says.\u003c/p>\n\u003cp>There's no federal requirement to put date labels on food packages. The only exception is with infant formula. The FDA mandates that infant formulas be labeled with a \"use by\" date. The food industry uses the \"use by\" date in other instances when food safety is a concern. \"'Use by' is basically a discard date,\" Stasz explains. \"So, after that date on the package, the consumer [should] discard that product.\"\u003c/p>\n\u003cp>This labeling guidance applies to shelf-stable, packaged foods. The U.S. Department of Agriculture has similar \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating\">recommendations\u003c/a> for the voluntary date labels on perishable products that it regulates, such as meat, poultry and eggs.\u003c/p>\n\u003cp>The federal government has established a goal to reduce food waste by 50% by 2030. \"While we don't have a regulatory mandate [on date labels], we do have a responsibility to play a role in trying to reduce food waste, and that's why the FDA is taking this measure,\" Yiannas says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/23/726079350/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Leading players in the food industry support the guidance from the FDA. \"We absolutely support the message the FDA is sending out today,\" says Meghan Stasz, vice president of sustainability and packaging at the\u003ca href=\"https://reimagine.gmaonline.org/\"> Grocery Manufacturers Association\u003c/a>.\u003c/p>\n\u003cp>In 2017, the \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-pr/\">Grocery Manufacturers Association\u003c/a> and the \u003ca href=\"https://www.fmi.org/newsroom/latest-news/view/2017/02/15/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-product-date-labels\">Food Marketing Institute\u003c/a> introduced a \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/15/515427797/food-companies-may-say-goodbye-to-sell-by-labels\">voluntary initiative to streamline the date labels\u003c/a> on packaged foods. As we've \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">reported\u003c/a>, there's a similar global effort backed by the \u003ca href=\"http://www.theconsumergoodsforum.com/\">Consumer Goods Forum\u003c/a>, a network of big players in the food industry.\u003c/p>\n\u003cp>Stasz says that her industry tested various date label terms with consumers. \"'Best if used by' was a clear winner,\" she says. And she says it means exactly what it says: The product is at its peak — or freshest — if consumed before that date. \"After that date on the package, [the foods] may taste a little stale, but they're still perfectly safe to consume.\"\u003c/p>\n\u003cp>Stasz says food companies that are members of the Grocery Manufacturers Association have already embraced the guidance to use \"best if used by,\" with more than 80% of the products in the portfolios of GMA members using it. \"We've seen great progress towards adoption,\" Stasz says.\u003c/p>\n\u003cp>There's no federal requirement to put date labels on food packages. The only exception is with infant formula. The FDA mandates that infant formulas be labeled with a \"use by\" date. The food industry uses the \"use by\" date in other instances when food safety is a concern. \"'Use by' is basically a discard date,\" Stasz explains. \"So, after that date on the package, the consumer [should] discard that product.\"\u003c/p>\n\u003cp>This labeling guidance applies to shelf-stable, packaged foods. The U.S. Department of Agriculture has similar \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating\">recommendations\u003c/a> for the voluntary date labels on perishable products that it regulates, such as meat, poultry and eggs.\u003c/p>\n\u003cp>The federal government has established a goal to reduce food waste by 50% by 2030. \"While we don't have a regulatory mandate [on date labels], we do have a responsibility to play a role in trying to reduce food waste, and that's why the FDA is taking this measure,\" Yiannas says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/23/726079350/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_116520' label='The Science of Wine Tasting']\u003cbr>\nMany college students studying abroad focus more on soaking in the culture — and the local drinking scene — than on their future careers. But for Charles Brain and Walker Brown, their time as exchange students in South Africa in 2014 sparked something more.\u003c/p>\n\u003cp>They returned to the Western Cape two years later with the goal of developing a wine brand and bringing the cuvées they loved back to the U.S. However, they didn't want to simply start a winery in South Africa; they aimed to empower growers and laborers and, ultimately, create a unique platform that would benefit their partners in a socially responsible manner.\u003c/p>\n\u003cp>Under their label, Lubanzi Wines — which launched a mere three years ago — they set up protocols to ensure the well-being of their workers. As a testament to their commitment, in January, Lubanzi became one of just 25 wineries worldwide — and one of only 2,788 businesses — to become a \u003ca href=\"https://bcorporation.net/\">Certified B Corporation\u003c/a>.\u003c/p>\n\u003cp>While organic or biodynamic certifications are big buzzwords in winemaking today, B Corp calls for full transparency in the way a company conducts business — and not just in the vineyard. B Corp companies strive to be stewards of social change. As conversations around mindful winemaking continue to evolve, more wineries are aspiring to receive this certification.\u003c/p>\n\u003cp>B Corp was launched in 2006 by three friends who left their careers in private equity and business to help mission-driven businesses thrive. Within its first year, 19 businesses opted to get certified. Today, companies such as Toms shoes, Eileen Fisher, and Stumptown Coffee Roasters carry the seal. Its principles are built on what's often referred to as the three P's of sustainability: people, planet and profit. Certified B Corp companies are reevaluated every three years to ensure they maintain the standards of the program, which look at impact on communities, workers, customers and the environment. Every aspect of a business is analyzed, from supply chain to facilities to ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's obviously a certain level of inequality that's pervasive throughout [South Africa], and I think everyone's got a responsibility to some degree to do whatever they can to improve the situation,\" explains Brain. One of Lubanzi's first initiatives was to set up a partnership with the nonprofit organization \u003ca href=\"http://www.pebblesproject.co.za/\">The Pebbles Project\u003c/a>, which focuses on the well-being of farmworkers in South Africa's wine industry. Fifty percent of Lubanzi's net profits help fund medical and dental care, after-school programs and infant development programs through The Pebbles Project. Soon after, the winery also became \u003ca href=\"http://www.fairforlife.org/pmws/indexDOM.php?client_id=fairforlife&page_id=home\">Fair for Life\u003c/a> fair trade certified.\u003c/p>\n\u003cp>\"After several years of making these wines and trying to build a following, we were [looking] for ways to communicate who we are and find our audience,\" says Brain. \"That's what led us to B Corp; it's a collection of companies that really share a set of values.\"\u003c/p>\n\u003cp>While many localized — and wine-specific certifications — with similar missions have formed over the years, such as \u003ca href=\"http://www.sipcertified.org/\">Sustainability in Practice\u003c/a> (SIP) in California's Central Coast and \u003ca href=\"https://napagreen.org/\">Napa Green\u003c/a> in Napa Valley, B Corp is unique in that it works across a global range of industries. Brain considers B Corp to be somewhat of a think tank and says he drew inspiration for Lubanzi's practices from companies such as New Belgium Brewing and Patagonia.\u003c/p>\n\u003cp>Like South Africa, the U.S. has its own history of farmworker inequality. In the 1960s and '70s, Cesar Chavez and \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/17/551490281/dolores-huerta-the-civil-rights-icon-who-showed-farmworkers-si-se-puede\">Dolores Huerta\u003c/a> fought for workers' rights and galvanized laborers into action through a series of boycotts and strikes, especially in California's grape-growing industry. Today, workers still struggle against wage and hour violations, as well as quality of life issues like affordable housing shortages. Wineries of all sizes and business models are finding ways to support what they call the \"backbone\" of the wine industry.\u003c/p>\n\u003cfigure id=\"attachment_133595\" class=\"wp-caption aligncenter\" style=\"max-width: 1696px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg\" alt=\"The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar.\" width=\"1696\" height=\"1272\" class=\"size-full wp-image-133595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg 1696w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1200x900.jpg 1200w\" sizes=\"(max-width: 1696px) 100vw, 1696px\">\u003cfigcaption class=\"wp-caption-text\">The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A to Z Wineworks in Oregon became the first Certified B Corp winery in the world in 2014. When the winery first learned about certification, \"it just really felt natural to us,\" says Amy Prosenjak, president and CEO of A to Z Wineworks/Rex Hill. \"We were already thinking about the triple-bottom line [people, planet and profit]. We weren't just in it to make money; we wanted to do good things with that money.\"\u003c/p>\n\u003cp>The winery doesn't own vineyards, so it contracts with about 50 growers in the state, \"who then employ hundreds of [farmworkers] throughout the year,\" she explains. \"So we have a real stake in how ... workers are treated and viewed within the industry. [They are] a huge contributor to our success.\"\u003c/p>\n\u003cp>The winery provides financial support to the \u003ca href=\"https://virginiagarcia.org/who-we-are/virginia-garcia-memorial-foundation/the-foundation-board-of-directors/\">Virginia Garcia Memorial Foundation\u003c/a>, which offers health care to farmworkers and their families, as well as to \u003ca href=\"https://causaoregon.org/\">Causa Oregon\u003c/a>, a nonprofit advocacy group for immigrants' rights.\u003c/p>\n\u003cp>Second-generation run, Certified B Corp Sokol Blosser Vineyards in Oregon does own estate vineyards, but most of its labor is contracted out; like A to Z Wineworks, the vineyard supports farmworkers via nonprofit organizations. Sokol Blosser fundraises for ¡Salud!, a project through \u003ca href=\"http://tualityfoundation.org/\">Tuality Healthcare Foundation\u003c/a>, which gives medical and dental services to workers at both brick-and-mortar health centers and mobile health units. Sokol Blosser also hosts a mobile clinic on its property during harvest season.\u003c/p>\n\u003cp>Fetzer Vineyards in California, which received its B Corp certification in 2015, found that \"one of the benefits of the B Corp certification is that going through that assessment process gave us a really great tool to assess how we're doing in different areas of sustainability,\" says Elizabeth Drake, regenerative development manager for the company.\u003c/p>\n\u003cp>The winery, which counts about 35 people in its vineyard department — and about 350 total employees — implemented a number of programs to support workers' quality of life. One of its newest initiatives, the HEAL (Helping Employees Access Loans) Program, created in partnership with the Saving Bank of Mendocino County, provides funds for emergencies such as an unexpected medical surgery. Because the loan is paid back through automatic paycheck deductions, payments are made on time, \"[which] helps build credit, a huge benefit for an employee that might not have a good credit score or creditor experience,\" Drake says.\u003c/p>\n\u003cp>Since the 1990s, Fetzer has offered English as a second language (ESL) classes on its campus. \"[Workers'] schedules are built so they can attend classes during the workday,\" Drake says. An employee-run organic garden distributes fresh produce to all workers, ensuring access to healthy groceries.\u003c/p>\n\u003cp>However, while wineries continue to look into becoming Certified B Corp, Armando Elenes, secretary-treasurer for \u003ca href=\"https://ufw.org/\">United Farm Workers\u003c/a>, is dubious about B Corp's ability to \"move the needle\" in terms of legal and policy changes in regard to farmworkers' rights. \"At this point, it appears to us to be more window dressing,\" he says. \"It goes well with their branding and marketing, but when it comes to real-world workers and what changes they're making, it's not going there.\" He cites organizations such as the \u003ca href=\"https://equitablefood.org/\">Equitable Food Initiative\u003c/a> as a group that's making strides because of its high worker engagement. \"There's a worker leadership team that, along with management, [creates a set of benchmarks] and ensures that those components are being followed and enforced.\"\u003c/p>\n\u003cfigure id=\"attachment_133596\" class=\"wp-caption aligncenter\" style=\"max-width: 1647px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg\" alt=\"Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe.\" width=\"1647\" height=\"1235\" class=\"size-full wp-image-133596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg 1647w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1200x900.jpg 1200w\" sizes=\"(max-width: 1647px) 100vw, 1647px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Fyfe, senior manager for business development for B Lab, the organization that certifies and supports B Corporations, responded in an email: \"I would actually agree with his opinion that B Lab is not intended to be, nor should be the expert or the ultimate 'needle mover' for farm workers rights. [However], every Certified B Corporation must meet a legal requirement. They are required to change their legal charter to hold them accountable and consider the impact of their business decisions on \u003cem>all\u003c/em> stakeholders (including farm workers) and not just solely consider the interests of their shareholders (investors).\"\u003c/p>\n\u003cp>Brain, the Lubanzi Wines co-founder, sees B Corp as being a voice for the wine industry. \"There are a lot of wineries out there that are doing great things in terms of how they operate and how their wines are made but are getting lost when they're trying to talk to everyday people,\" he says. \"I think B Corp really offers a way for people like us — and people like A to Z Wineworks and like Sokol Blosser — to actually get through and connect with customers in a way that they understand.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Shana Clarke is a freelance wine, sake and cocktail journalist who regularly contributes to \u003c/em>Wine Enthusiast\u003cem>, \u003c/em>HuffPost\u003cem> and \u003c/em>Hemisphere\u003cem>, and is the wine editor for \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__inside.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=wtGQUcXKHIZ1hGoOl2HQyfhtplZb4iDVHS_yAr6hi7M&e=\">\u003cem>inside.com\u003c/em>\u003c/a>\u003cem>. Follow her on Twitter and Instagram at \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__twitter.com_shanaspeakswine-3Flang-3Den&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=bRrni4v1_fONI2h4gmRLZ6HxPQO3v-XWeoTbCOyZBI8&e=\">\u003cem>@ShanaSpeaksWine\u003c/em>\u003c/a>\u003cem> and see more of her work on \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__www.shanaspeakswine.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=DOIRI_qnmfBwbxaBDLIzr20mFgFaC_AgnfsuFEyI7OM&e=\">\u003cem>www.shanaspeakswine.com\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/13/720665348/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMany college students studying abroad focus more on soaking in the culture — and the local drinking scene — than on their future careers. But for Charles Brain and Walker Brown, their time as exchange students in South Africa in 2014 sparked something more.\u003c/p>\n\u003cp>They returned to the Western Cape two years later with the goal of developing a wine brand and bringing the cuvées they loved back to the U.S. However, they didn't want to simply start a winery in South Africa; they aimed to empower growers and laborers and, ultimately, create a unique platform that would benefit their partners in a socially responsible manner.\u003c/p>\n\u003cp>Under their label, Lubanzi Wines — which launched a mere three years ago — they set up protocols to ensure the well-being of their workers. As a testament to their commitment, in January, Lubanzi became one of just 25 wineries worldwide — and one of only 2,788 businesses — to become a \u003ca href=\"https://bcorporation.net/\">Certified B Corporation\u003c/a>.\u003c/p>\n\u003cp>While organic or biodynamic certifications are big buzzwords in winemaking today, B Corp calls for full transparency in the way a company conducts business — and not just in the vineyard. B Corp companies strive to be stewards of social change. As conversations around mindful winemaking continue to evolve, more wineries are aspiring to receive this certification.\u003c/p>\n\u003cp>B Corp was launched in 2006 by three friends who left their careers in private equity and business to help mission-driven businesses thrive. Within its first year, 19 businesses opted to get certified. Today, companies such as Toms shoes, Eileen Fisher, and Stumptown Coffee Roasters carry the seal. Its principles are built on what's often referred to as the three P's of sustainability: people, planet and profit. Certified B Corp companies are reevaluated every three years to ensure they maintain the standards of the program, which look at impact on communities, workers, customers and the environment. Every aspect of a business is analyzed, from supply chain to facilities to ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's obviously a certain level of inequality that's pervasive throughout [South Africa], and I think everyone's got a responsibility to some degree to do whatever they can to improve the situation,\" explains Brain. One of Lubanzi's first initiatives was to set up a partnership with the nonprofit organization \u003ca href=\"http://www.pebblesproject.co.za/\">The Pebbles Project\u003c/a>, which focuses on the well-being of farmworkers in South Africa's wine industry. Fifty percent of Lubanzi's net profits help fund medical and dental care, after-school programs and infant development programs through The Pebbles Project. Soon after, the winery also became \u003ca href=\"http://www.fairforlife.org/pmws/indexDOM.php?client_id=fairforlife&page_id=home\">Fair for Life\u003c/a> fair trade certified.\u003c/p>\n\u003cp>\"After several years of making these wines and trying to build a following, we were [looking] for ways to communicate who we are and find our audience,\" says Brain. \"That's what led us to B Corp; it's a collection of companies that really share a set of values.\"\u003c/p>\n\u003cp>While many localized — and wine-specific certifications — with similar missions have formed over the years, such as \u003ca href=\"http://www.sipcertified.org/\">Sustainability in Practice\u003c/a> (SIP) in California's Central Coast and \u003ca href=\"https://napagreen.org/\">Napa Green\u003c/a> in Napa Valley, B Corp is unique in that it works across a global range of industries. Brain considers B Corp to be somewhat of a think tank and says he drew inspiration for Lubanzi's practices from companies such as New Belgium Brewing and Patagonia.\u003c/p>\n\u003cp>Like South Africa, the U.S. has its own history of farmworker inequality. In the 1960s and '70s, Cesar Chavez and \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/17/551490281/dolores-huerta-the-civil-rights-icon-who-showed-farmworkers-si-se-puede\">Dolores Huerta\u003c/a> fought for workers' rights and galvanized laborers into action through a series of boycotts and strikes, especially in California's grape-growing industry. Today, workers still struggle against wage and hour violations, as well as quality of life issues like affordable housing shortages. Wineries of all sizes and business models are finding ways to support what they call the \"backbone\" of the wine industry.\u003c/p>\n\u003cfigure id=\"attachment_133595\" class=\"wp-caption aligncenter\" style=\"max-width: 1696px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg\" alt=\"The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar.\" width=\"1696\" height=\"1272\" class=\"size-full wp-image-133595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg 1696w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1200x900.jpg 1200w\" sizes=\"(max-width: 1696px) 100vw, 1696px\">\u003cfigcaption class=\"wp-caption-text\">The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A to Z Wineworks in Oregon became the first Certified B Corp winery in the world in 2014. When the winery first learned about certification, \"it just really felt natural to us,\" says Amy Prosenjak, president and CEO of A to Z Wineworks/Rex Hill. \"We were already thinking about the triple-bottom line [people, planet and profit]. We weren't just in it to make money; we wanted to do good things with that money.\"\u003c/p>\n\u003cp>The winery doesn't own vineyards, so it contracts with about 50 growers in the state, \"who then employ hundreds of [farmworkers] throughout the year,\" she explains. \"So we have a real stake in how ... workers are treated and viewed within the industry. [They are] a huge contributor to our success.\"\u003c/p>\n\u003cp>The winery provides financial support to the \u003ca href=\"https://virginiagarcia.org/who-we-are/virginia-garcia-memorial-foundation/the-foundation-board-of-directors/\">Virginia Garcia Memorial Foundation\u003c/a>, which offers health care to farmworkers and their families, as well as to \u003ca href=\"https://causaoregon.org/\">Causa Oregon\u003c/a>, a nonprofit advocacy group for immigrants' rights.\u003c/p>\n\u003cp>Second-generation run, Certified B Corp Sokol Blosser Vineyards in Oregon does own estate vineyards, but most of its labor is contracted out; like A to Z Wineworks, the vineyard supports farmworkers via nonprofit organizations. Sokol Blosser fundraises for ¡Salud!, a project through \u003ca href=\"http://tualityfoundation.org/\">Tuality Healthcare Foundation\u003c/a>, which gives medical and dental services to workers at both brick-and-mortar health centers and mobile health units. Sokol Blosser also hosts a mobile clinic on its property during harvest season.\u003c/p>\n\u003cp>Fetzer Vineyards in California, which received its B Corp certification in 2015, found that \"one of the benefits of the B Corp certification is that going through that assessment process gave us a really great tool to assess how we're doing in different areas of sustainability,\" says Elizabeth Drake, regenerative development manager for the company.\u003c/p>\n\u003cp>The winery, which counts about 35 people in its vineyard department — and about 350 total employees — implemented a number of programs to support workers' quality of life. One of its newest initiatives, the HEAL (Helping Employees Access Loans) Program, created in partnership with the Saving Bank of Mendocino County, provides funds for emergencies such as an unexpected medical surgery. Because the loan is paid back through automatic paycheck deductions, payments are made on time, \"[which] helps build credit, a huge benefit for an employee that might not have a good credit score or creditor experience,\" Drake says.\u003c/p>\n\u003cp>Since the 1990s, Fetzer has offered English as a second language (ESL) classes on its campus. \"[Workers'] schedules are built so they can attend classes during the workday,\" Drake says. An employee-run organic garden distributes fresh produce to all workers, ensuring access to healthy groceries.\u003c/p>\n\u003cp>However, while wineries continue to look into becoming Certified B Corp, Armando Elenes, secretary-treasurer for \u003ca href=\"https://ufw.org/\">United Farm Workers\u003c/a>, is dubious about B Corp's ability to \"move the needle\" in terms of legal and policy changes in regard to farmworkers' rights. \"At this point, it appears to us to be more window dressing,\" he says. \"It goes well with their branding and marketing, but when it comes to real-world workers and what changes they're making, it's not going there.\" He cites organizations such as the \u003ca href=\"https://equitablefood.org/\">Equitable Food Initiative\u003c/a> as a group that's making strides because of its high worker engagement. \"There's a worker leadership team that, along with management, [creates a set of benchmarks] and ensures that those components are being followed and enforced.\"\u003c/p>\n\u003cfigure id=\"attachment_133596\" class=\"wp-caption aligncenter\" style=\"max-width: 1647px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg\" alt=\"Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe.\" width=\"1647\" height=\"1235\" class=\"size-full wp-image-133596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg 1647w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1200x900.jpg 1200w\" sizes=\"(max-width: 1647px) 100vw, 1647px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Fyfe, senior manager for business development for B Lab, the organization that certifies and supports B Corporations, responded in an email: \"I would actually agree with his opinion that B Lab is not intended to be, nor should be the expert or the ultimate 'needle mover' for farm workers rights. [However], every Certified B Corporation must meet a legal requirement. They are required to change their legal charter to hold them accountable and consider the impact of their business decisions on \u003cem>all\u003c/em> stakeholders (including farm workers) and not just solely consider the interests of their shareholders (investors).\"\u003c/p>\n\u003cp>Brain, the Lubanzi Wines co-founder, sees B Corp as being a voice for the wine industry. \"There are a lot of wineries out there that are doing great things in terms of how they operate and how their wines are made but are getting lost when they're trying to talk to everyday people,\" he says. \"I think B Corp really offers a way for people like us — and people like A to Z Wineworks and like Sokol Blosser — to actually get through and connect with customers in a way that they understand.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Shana Clarke is a freelance wine, sake and cocktail journalist who regularly contributes to \u003c/em>Wine Enthusiast\u003cem>, \u003c/em>HuffPost\u003cem> and \u003c/em>Hemisphere\u003cem>, and is the wine editor for \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__inside.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=wtGQUcXKHIZ1hGoOl2HQyfhtplZb4iDVHS_yAr6hi7M&e=\">\u003cem>inside.com\u003c/em>\u003c/a>\u003cem>. Follow her on Twitter and Instagram at \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__twitter.com_shanaspeakswine-3Flang-3Den&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=bRrni4v1_fONI2h4gmRLZ6HxPQO3v-XWeoTbCOyZBI8&e=\">\u003cem>@ShanaSpeaksWine\u003c/em>\u003c/a>\u003cem> and see more of her work on \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__www.shanaspeakswine.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=DOIRI_qnmfBwbxaBDLIzr20mFgFaC_AgnfsuFEyI7OM&e=\">\u003cem>www.shanaspeakswine.com\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/13/720665348/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Seafood Without The Sea: Will Lab-Grown Fish Hook Consumers?",
"title": "Seafood Without The Sea: Will Lab-Grown Fish Hook Consumers?",
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"content": "\u003cp>High-tech meat alternatives are grabbing a lot of headlines these days. Last month, the Impossible Burger marked a meatless milestone with its debut as a Burger King Whopper. Meanwhile, Lou Cooperhouse was in a San Diego office park quietly forging plans to disrupt another more fragmented and opaque sector of the food industry: seafood.\u003c/p>\n\u003cp>His company, BlueNalu (a play on a Hawaiian term that means both ocean waves and mindfulness), is racing to bring to market what's known as cell-based seafood --- that is, seafood grown from cells in a lab, not harvested from the oceans.\u003c/p>\n\u003cp>BlueNalu is aiming for serious scalability — a future where cities around the globe will be home to 150,000-square-foot facilities, each able to produce enough cell-based seafood to meet the consumption demands of more than 10 million nearby residents.\u003c/p>\n\u003cp>But unlike Impossible Foods, BlueNalu is not creating a\u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants\"> plant-based seafood alternative\u003c/a> like vegan Toona or shrimpless shrimp. Instead, Cooperhouse and his team are extracting a needle biopsy's worth of muscle cells from a single fish, such as a Patagonian toothfish, orange roughy and mahi-mahi. \u003c/p>\n\u003cp>Those cells are then carefully cultivated and fed a proprietary custom blend of liquid vitamins, amino acids and sugars. Eventually, the cells will grow into broad sheets of whole muscle tissue that can be cut into filets and sold fresh, frozen or packaged into other types of seafood entrees. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But unlike today's wild-caught or farmed fish options, BlueNalu's version of seafood will have no head, no tail, no bones, no blood. It's finfish, just without the swimming and breathing part. It's seafood without the sea.\u003c/p>\n\u003cp>The idea was compelling enough to prompt 58-year-old Cooperhouse to to abandon his lucrative consulting business and role as the executive director of the Rutgers Food Innovation Center, where he assisted scores of other start-ups (including Impossible Foods). In 2017, he formed a partnership with entrepreneurs Chris Somogyi and Chris Dammann, and together the team scored $4.5 million in seed funding.\u003c/p>\n\u003cp>\"Consumers are changing. They're looking at health. They're focused on the planet. This is not a fad or a trend — this is happening,\" says Cooperhouse. \"We will produce real seafood products directly from fish cells.\"\u003c/p>\n\u003cp>According to the Good Food Institute, a non-profit focused on animal-protein alternatives, BlueNalu is among a tiny handful of companies attempting this. Globally, there are roughly two dozen companies working on growing animal meat from cells, but most of them are looking at traditional livestock meats, like beef, chicken and lamb. Only six are focused on cell-based seafood, and three of them are based in California: BlueNalu is setting its sights on a variety of species, but especially those that cannot be easily farmed; Finless Foods is primarily focused on a bluefin tuna product; while the team at Wild Type is working on cell-based salmon. All are likely five to 10 years away from having actual product on the market.\u003c/p>\n\u003cp>Few of these cell-based seafood companies are able to offer tasteable products at this point, says Jen Lamy, sustainable seafood initiative manager with Good Food Institute. Indeed, at last month's Disruption in Food and Sustainability Summit in Singapore, only three people\u003ca href=\"https://www.channelnewsasia.com/news/singapore/siew-mai-goes-high-tech-singapore-s-first-cell-based-shrimp-11393320\"> were able to sample\u003c/a> \u003ca href=\"https://shiokmeats.com/\">Shiok Meat's\u003c/a> lab-grown shrimp, served in the form of traditional-looking shumai dumplings. (The rest of the audience only looked on, hoping for a shrimp-scented whiff.) Michael Selden, co-founder and CEO of Finless Foods, says they, too, are now at the stage where they have enough cell-grown bluefin tuna for sampling.\u003c/p>\n\u003cp>Cooperhouse says BlueNalu is not looking to replace wild-caught or farm-raised seafood, but is aiming to become a third alternative for seafood eaters. For vegans and vegetarians, it's a product that may blur the line. After all, in the case of BlueNalu, cells only need to be drawn from a fish once, not repeatedly, and the fish could theoretically be returned to the water. Grown without brains, organs, skin or any sentience, it's a product that may appeal to those who would normally opt for plant-based protein and — unlike some companies developing cellular meat — Cooperhouse says BlueNalu does not rely on fetal bovine serum to feed fish cells. \u003c/p>\n\u003cp>Even so, the fledgling cellular seafood industry is already poking a finger into the traditional seafood industry's most tender spots: illegal fishing and overfishing, warming ocean temperatures, ocean acidification, animal welfare and issues surrounding food waste. \u003c/p>\n\u003cp>Cooperhouse notes that cell-based seafood is free from potential contaminants that can be found in its ocean-caught counterparts — like mercury, toxins, pathogens and parasites, and even \"micro-particles of plastics,\" as the company's website notes.\u003c/p>\n\u003cp>Likewise, Finless Foods' website boasts that its product will require \"no commercial fishing from our precious oceans. No fish farming. No contaminants.\" And Good Food Institute's own\u003ca href=\"https://www.gfi.org/seafood\"> 39-page cell-based seafood report\u003c/a> begins with several pages of dire warnings of pressing environmental threats and worrisome risks to seafood-eaters — a lens through which the nonprofit make its case for growing the cell-based seafood market.\u003c/p>\n\u003cp>It's a market positioning that likely will not sit with the existing seafood industry.\u003c/p>\n\u003cp>\"If you're working on a revolutionary product in a lab, and your hope is to feed the world a healthy protein, tell people that. There's no need to scare people into your camp. Hyperbole is not transparency,\" warns Gavin Gibbons, spokesman for the National Fisheries Institute, a seafood industry trade group. \"Starting a marketing war will not sell seafood products. That will not be a successful road to go down.\"\u003c/p>\n\u003cp>Exactly what cell-based seafood will ultimately be called is also still up for grabs. A jumble of terms are already being floated: Lab-grown seafood, cultured seafood, clean seafood, slaughter-free seafood. BlueNalu\u003ca href=\"https://trademarks.justia.com/880/95/cellular-88095389.html\"> applied to trademark the term\u003c/a> \"cellular aquaculture,\" but Cooperhouse says it's unlikely to be approved\u003cstrong>, \u003c/strong>so the company is modifying its application to allow the term for use as a design mark instead. Finless Foods CEO Selden prefers the phrase \"clean seafood\" but says for now, his company is defaulting to the name the FDA uses: cell-based fish.\u003c/p>\n\u003cp>As for which government agency will regulate this new type of seafood? That's still somewhat murky. As of March, it appears that cell-based fish will fall within the Food and Drug Administration's oversight. But the specific details of what that will look like, how the products are to be labeled, or how inspections will be structured have\u003cstrong> \u003c/strong>not been sorted out yet.\u003c/p>\n\u003cp>Cooperhouse's partner in BlueNalu, Chris Somogyi, is confident the products won't end up languishing within the FDA for years, the way AquaBounty's genetically modified salmon did — in part because BlueNalu is not using any genetic modification.\u003c/p>\n\u003cp>\"We aren't using CRISPR technology. We aren't introducing new molecules into the diet. We're not introducing a new entity that doesn't exist in nature,\" he says. \"The approval will be about whether this is safe, clean and are the manufacturing processes reliable and accountable.\" \u003c/p>\n\u003cp>This part of the food industry is still so new that there's no existing trade association or lobbying group to champion cell-based meat and seafood with lawmakers and the public. But Selden says the companies within this sector are currently in the process of forming one.\u003c/p>\n\u003cp>\"We're working on the structure of it, but it's a bit slow and doesn't have a name yet,\" says Selden.\u003c/p>\n\u003cp>Finding a way to feed the world fresh, healthy and delicious seafood without harvesting the ocean's maxed-out or depleted stocks would seem to dovetail with ocean-facing NGOs that are working on serious issues of illegal fishing and habitat destruction. But so far, these groups are still lukewarm on cell-based fish.\u003c/p>\n\u003cp>Most, including Monterey Bay Aquarium's Seafood Watch, Ocean Foundation, WWF, Greenpeace and others say that for now, they're just keeping a close eye on the emerging sector. And until there's actual product available, Aaron A. McNevin, director of sustainable food for WWF, says trying to make side-by-side comparisons would be impossible.\u003c/p>\n\u003cp>\"Most alternative protein companies won't share their intellectual property without non-disclosure agreements, which is understandable,\" says McNevin. \"For example, cell culturing can be energy intensive. But we do not know the magnitude of energy it takes to culture a specific alternative, and there's no equivalency for greenhouse gas emissions vs. an amount of wild fish captured.\"\u003c/p>\n\u003cp>None of the ocean-related NGOs that NPR spoke with say they feel confident that cell-based seafood will live up to promises about reducing pressure on wild fish stocks. After all, the aquaculture side of the industry offered similar claims decades ago, but it would be difficult, for example, to prove that farm-raised salmon relieved any pressure on wild salmon stocks. Instead, we've just increased overall salmon consumption.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact for Environmental Defense Fund, says the group is also paying close attention to the advent of cell-based seafood. But he emphasized that EDF's efforts will remain focused on the recovery of wild fisheries — stocks that the U.N. says more than \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__www.fao.org_3_I9540EN_i9540en.pdf&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=csy4yufLKIminpmXiymfLw&m=5Cgpt3pOTTPpWvE8azS9mfVfpNDSiYunEIdMFkLUSlk&s=XTirHCum83G5nQXTZi9MaUhDQpf3SMgnua6xJ2BNMrg&e=\">3.2 billion people globally\u003c/a> depend upon for at least a portion of their protein.\u003c/p>\n\u003cp>But Cooperhouse insists there's more than enough room globally for all three — wild caught, aquaculture and cell-grown seafoods.\u003c/p>\n\u003cp>\"Catch, grow or make it, I'm not even sure we'll be able to meet demand,\" he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/05/720041152/seafood-without-the-sea-will-lab-grown-fish-hook-consumers\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "The seafood industry has some well-publicized problems: from overfishing to contaminants that make their way into fish. Now, a handful of startups aim to offer a \"clean\" alternative grown from cells.",
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"description": "The seafood industry has some well-publicized problems: from overfishing to contaminants that make their way into fish. Now, a handful of startups aim to offer a "clean" alternative grown from cells.",
"title": "Seafood Without The Sea: Will Lab-Grown Fish Hook Consumers? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>High-tech meat alternatives are grabbing a lot of headlines these days. Last month, the Impossible Burger marked a meatless milestone with its debut as a Burger King Whopper. Meanwhile, Lou Cooperhouse was in a San Diego office park quietly forging plans to disrupt another more fragmented and opaque sector of the food industry: seafood.\u003c/p>\n\u003cp>His company, BlueNalu (a play on a Hawaiian term that means both ocean waves and mindfulness), is racing to bring to market what's known as cell-based seafood --- that is, seafood grown from cells in a lab, not harvested from the oceans.\u003c/p>\n\u003cp>BlueNalu is aiming for serious scalability — a future where cities around the globe will be home to 150,000-square-foot facilities, each able to produce enough cell-based seafood to meet the consumption demands of more than 10 million nearby residents.\u003c/p>\n\u003cp>But unlike Impossible Foods, BlueNalu is not creating a\u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants\"> plant-based seafood alternative\u003c/a> like vegan Toona or shrimpless shrimp. Instead, Cooperhouse and his team are extracting a needle biopsy's worth of muscle cells from a single fish, such as a Patagonian toothfish, orange roughy and mahi-mahi. \u003c/p>\n\u003cp>Those cells are then carefully cultivated and fed a proprietary custom blend of liquid vitamins, amino acids and sugars. Eventually, the cells will grow into broad sheets of whole muscle tissue that can be cut into filets and sold fresh, frozen or packaged into other types of seafood entrees. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But unlike today's wild-caught or farmed fish options, BlueNalu's version of seafood will have no head, no tail, no bones, no blood. It's finfish, just without the swimming and breathing part. It's seafood without the sea.\u003c/p>\n\u003cp>The idea was compelling enough to prompt 58-year-old Cooperhouse to to abandon his lucrative consulting business and role as the executive director of the Rutgers Food Innovation Center, where he assisted scores of other start-ups (including Impossible Foods). In 2017, he formed a partnership with entrepreneurs Chris Somogyi and Chris Dammann, and together the team scored $4.5 million in seed funding.\u003c/p>\n\u003cp>\"Consumers are changing. They're looking at health. They're focused on the planet. This is not a fad or a trend — this is happening,\" says Cooperhouse. \"We will produce real seafood products directly from fish cells.\"\u003c/p>\n\u003cp>According to the Good Food Institute, a non-profit focused on animal-protein alternatives, BlueNalu is among a tiny handful of companies attempting this. Globally, there are roughly two dozen companies working on growing animal meat from cells, but most of them are looking at traditional livestock meats, like beef, chicken and lamb. Only six are focused on cell-based seafood, and three of them are based in California: BlueNalu is setting its sights on a variety of species, but especially those that cannot be easily farmed; Finless Foods is primarily focused on a bluefin tuna product; while the team at Wild Type is working on cell-based salmon. All are likely five to 10 years away from having actual product on the market.\u003c/p>\n\u003cp>Few of these cell-based seafood companies are able to offer tasteable products at this point, says Jen Lamy, sustainable seafood initiative manager with Good Food Institute. Indeed, at last month's Disruption in Food and Sustainability Summit in Singapore, only three people\u003ca href=\"https://www.channelnewsasia.com/news/singapore/siew-mai-goes-high-tech-singapore-s-first-cell-based-shrimp-11393320\"> were able to sample\u003c/a> \u003ca href=\"https://shiokmeats.com/\">Shiok Meat's\u003c/a> lab-grown shrimp, served in the form of traditional-looking shumai dumplings. (The rest of the audience only looked on, hoping for a shrimp-scented whiff.) Michael Selden, co-founder and CEO of Finless Foods, says they, too, are now at the stage where they have enough cell-grown bluefin tuna for sampling.\u003c/p>\n\u003cp>Cooperhouse says BlueNalu is not looking to replace wild-caught or farm-raised seafood, but is aiming to become a third alternative for seafood eaters. For vegans and vegetarians, it's a product that may blur the line. After all, in the case of BlueNalu, cells only need to be drawn from a fish once, not repeatedly, and the fish could theoretically be returned to the water. Grown without brains, organs, skin or any sentience, it's a product that may appeal to those who would normally opt for plant-based protein and — unlike some companies developing cellular meat — Cooperhouse says BlueNalu does not rely on fetal bovine serum to feed fish cells. \u003c/p>\n\u003cp>Even so, the fledgling cellular seafood industry is already poking a finger into the traditional seafood industry's most tender spots: illegal fishing and overfishing, warming ocean temperatures, ocean acidification, animal welfare and issues surrounding food waste. \u003c/p>\n\u003cp>Cooperhouse notes that cell-based seafood is free from potential contaminants that can be found in its ocean-caught counterparts — like mercury, toxins, pathogens and parasites, and even \"micro-particles of plastics,\" as the company's website notes.\u003c/p>\n\u003cp>Likewise, Finless Foods' website boasts that its product will require \"no commercial fishing from our precious oceans. No fish farming. No contaminants.\" And Good Food Institute's own\u003ca href=\"https://www.gfi.org/seafood\"> 39-page cell-based seafood report\u003c/a> begins with several pages of dire warnings of pressing environmental threats and worrisome risks to seafood-eaters — a lens through which the nonprofit make its case for growing the cell-based seafood market.\u003c/p>\n\u003cp>It's a market positioning that likely will not sit with the existing seafood industry.\u003c/p>\n\u003cp>\"If you're working on a revolutionary product in a lab, and your hope is to feed the world a healthy protein, tell people that. There's no need to scare people into your camp. Hyperbole is not transparency,\" warns Gavin Gibbons, spokesman for the National Fisheries Institute, a seafood industry trade group. \"Starting a marketing war will not sell seafood products. That will not be a successful road to go down.\"\u003c/p>\n\u003cp>Exactly what cell-based seafood will ultimately be called is also still up for grabs. A jumble of terms are already being floated: Lab-grown seafood, cultured seafood, clean seafood, slaughter-free seafood. BlueNalu\u003ca href=\"https://trademarks.justia.com/880/95/cellular-88095389.html\"> applied to trademark the term\u003c/a> \"cellular aquaculture,\" but Cooperhouse says it's unlikely to be approved\u003cstrong>, \u003c/strong>so the company is modifying its application to allow the term for use as a design mark instead. Finless Foods CEO Selden prefers the phrase \"clean seafood\" but says for now, his company is defaulting to the name the FDA uses: cell-based fish.\u003c/p>\n\u003cp>As for which government agency will regulate this new type of seafood? That's still somewhat murky. As of March, it appears that cell-based fish will fall within the Food and Drug Administration's oversight. But the specific details of what that will look like, how the products are to be labeled, or how inspections will be structured have\u003cstrong> \u003c/strong>not been sorted out yet.\u003c/p>\n\u003cp>Cooperhouse's partner in BlueNalu, Chris Somogyi, is confident the products won't end up languishing within the FDA for years, the way AquaBounty's genetically modified salmon did — in part because BlueNalu is not using any genetic modification.\u003c/p>\n\u003cp>\"We aren't using CRISPR technology. We aren't introducing new molecules into the diet. We're not introducing a new entity that doesn't exist in nature,\" he says. \"The approval will be about whether this is safe, clean and are the manufacturing processes reliable and accountable.\" \u003c/p>\n\u003cp>This part of the food industry is still so new that there's no existing trade association or lobbying group to champion cell-based meat and seafood with lawmakers and the public. But Selden says the companies within this sector are currently in the process of forming one.\u003c/p>\n\u003cp>\"We're working on the structure of it, but it's a bit slow and doesn't have a name yet,\" says Selden.\u003c/p>\n\u003cp>Finding a way to feed the world fresh, healthy and delicious seafood without harvesting the ocean's maxed-out or depleted stocks would seem to dovetail with ocean-facing NGOs that are working on serious issues of illegal fishing and habitat destruction. But so far, these groups are still lukewarm on cell-based fish.\u003c/p>\n\u003cp>Most, including Monterey Bay Aquarium's Seafood Watch, Ocean Foundation, WWF, Greenpeace and others say that for now, they're just keeping a close eye on the emerging sector. And until there's actual product available, Aaron A. McNevin, director of sustainable food for WWF, says trying to make side-by-side comparisons would be impossible.\u003c/p>\n\u003cp>\"Most alternative protein companies won't share their intellectual property without non-disclosure agreements, which is understandable,\" says McNevin. \"For example, cell culturing can be energy intensive. But we do not know the magnitude of energy it takes to culture a specific alternative, and there's no equivalency for greenhouse gas emissions vs. an amount of wild fish captured.\"\u003c/p>\n\u003cp>None of the ocean-related NGOs that NPR spoke with say they feel confident that cell-based seafood will live up to promises about reducing pressure on wild fish stocks. After all, the aquaculture side of the industry offered similar claims decades ago, but it would be difficult, for example, to prove that farm-raised salmon relieved any pressure on wild salmon stocks. Instead, we've just increased overall salmon consumption.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact for Environmental Defense Fund, says the group is also paying close attention to the advent of cell-based seafood. But he emphasized that EDF's efforts will remain focused on the recovery of wild fisheries — stocks that the U.N. says more than \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__www.fao.org_3_I9540EN_i9540en.pdf&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=csy4yufLKIminpmXiymfLw&m=5Cgpt3pOTTPpWvE8azS9mfVfpNDSiYunEIdMFkLUSlk&s=XTirHCum83G5nQXTZi9MaUhDQpf3SMgnua6xJ2BNMrg&e=\">3.2 billion people globally\u003c/a> depend upon for at least a portion of their protein.\u003c/p>\n\u003cp>But Cooperhouse insists there's more than enough room globally for all three — wild caught, aquaculture and cell-grown seafoods.\u003c/p>\n\u003cp>\"Catch, grow or make it, I'm not even sure we'll be able to meet demand,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/05/720041152/seafood-without-the-sea-will-lab-grown-fish-hook-consumers\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can This Breakfast Cereal Help Save The Planet?",
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"content": "\u003cp>This past week in San Francisco, food writers and environmentalists gathered to taste some breakfast cereal. \u003c/p>\n\u003cp>This particular cereal had an ingredient — the milled seeds of a little-known plant called \u003ca href=\"https://landinstitute.org/our-work/perennial-crops/kernza/\">Kernza\u003c/a> — that's the result of a radical campaign to reinvent agriculture and reverse an environmentally disastrous choice made by our distant ancestors.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2019/04/20190413_wesat_can_this_breakfast_cereal_help_save_the_planet.mp3\u003cbr>\n[aside postID=\"bayareabites_112980\" label=\"More About Kernza\"]\u003c/p>\n\u003cp>The campaign began 40-some years ago with a scientist-environmentalist named \u003ca href=\"https://landinstitute.org/about-us/staff/wes-jackson/\">Wes Jackson\u003c/a>. He argued that humanity took a wrong turn, thousands of years ago, when it came to rely on crops like wheat and rice for basic sustenance. These \"annual\" crops need replanting each year, \"which means that if you're going to get your seed to germinate, you've got to destroy the vegetation at the surface,\" clearing away anything that might compete with the fragile seedlings, Jackson \u003ca href=\"https://www.youtube.com/watch?v=4hWjj_mQCS0\">said\u003c/a>.\u003c/p>\n\u003cp>As farmers use tillage tools or herbicides to get rid of competing vegetation, they inevitably wipe away habitat for birds and insects. Bare soil washes away and pollutes streams and rivers. Tilling the soil releases vast amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jackson imagined a totally different style of farming. And he founded a small organization called \u003ca href=\"https://landinstitute.org/\">The Land Institute\u003c/a>, in Salina, Kan., to pursue the dream.\u003c/p>\n\u003cp>\u003ca href=\"https://landinstitute.org/about-us/staff/tim-crews/\">Tim Crews\u003c/a>, the institute's director of research, takes me on a little tour of the grounds at The Land Institute, and our first stop is a patch of native prairie. Crews gesture toward the carpet of grass, wildflowers and clover. \"This is the vegetation that actually builds soil. It's what created the rich soils that feed us, across the breadbasket of the Midwest,\" he says.\u003c/p>\n\u003cp>These plants don't require reseeding. Their roots go deep into the earth, live right through the winter, and send up fresh green stems every spring.\u003c/p>\n\u003cp>The Land Institute believes that we should be getting our staple foods from perennial plants like this. And they're feeling pretty excited at the Land Institute these days. They actually have some examples of grain from perennial plants to show off. \u003c/p>\n\u003cfigure id=\"attachment_133362\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg\" alt=\"Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat.\" width=\"1600\" height=\"550\" class=\"size-full wp-image-133362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-160x55.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-800x275.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-768x264.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1020x351.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1200x413.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first is Kernza. The plant's real name is intermediate wheatgrass, but that struck people as kind of clunky, so they renamed it. It's a distant relative of regular wheat. It's never been grown as a grain crop because it doesn't produce nearly as much seed as wheat. But it is a perennial.\u003c/p>\n\u003cp>For the past 15 years, plant breeder \u003ca href=\"https://landinstitute.org/about-us/staff/lee-dehaan/\">Lee DeHaan\u003c/a> has been cross-pollinating individual Kernza plants. He grows them in greenhouses and in open fields and selects the best offspring, paying particular attention to the size of the seeds they make. Bigger seeds means a bigger harvest to mill into flour.\u003c/p>\n\u003cp>He opens a paper bag to show me some recent results. \"As you can see, the seed is pretty small. It's about one-fifth the size of wheat,\" he says. \u003c/p>\n\u003cp>But he has been making progress. These seeds are twice as large as when the project started. The Land Institute has recruited farmers to grow Kernza in small fields (small for the Midwest, at least) of 40 acres or so. They're harvesting it with standard farm machinery.\u003c/p>\n\u003cp>DeHaan recalls the day, years ago, when he realized that Kernza might be more than a long-term scientific experiment. He was visiting a farmer who'd grown a field of Kernza. The farmer had just finished his wheat harvest, and DeHaan asked if he'd be willing to try to harvest the Kernza field with his combine. \"He was kind of skeptical, but he was willing to give it a shot,\" DeHaan recalls. \"I'm riding with him in the combine, and it's starting to fill up his bin in the back. He was almost giddy; he was starting to giggle about it. He couldn't believe it was working.\" They ended up with almost a full semitrailer load of Kernza grain.\u003c/p>\n\u003cp>Even more remarkable: General Mills, the company that makes Cheerios and Wheaties, now says it \u003ca href=\"https://www.generalmills.com/en/News/NewsReleases/Library/2017/March/kernza-3-7\">wants\u003c/a> to make cereal out of it. \u003c/p>\n\u003cfigure id=\"attachment_133357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/img_8512.cr2_enl-ab51cb000fe0265881c100b5a48a2b6b40996849-e1555622794379.jpg\" alt=\"Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills.\" width=\"1920\" height=\"1182\" class=\"size-full wp-image-133357\">\u003cfigcaption class=\"wp-caption-text\">Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think the R&D team saw this lovely grain and thought, 'There is something we can do with it,' \" says Maria Carolina Comings, marketing director for General Mills' organic brand, Cascadian Farm. \u003c/p>\n\u003cp>In recent months, General Mills gathered up all the Kernza grain that it could find, milled it, and made 6,000 small boxes of cereal to hand out as samples — and at events like the one this week in San Francisco.\u003c/p>\n\u003cp>There's actually more regular wheat in this cereal than Kernza, and it looks and tastes kind of like Wheaties. It's pretty sweet. \u003c/p>\n\u003cp>But General Mills wants to market Kernza — eventually, when there's more of it available — as the first grain that grows like grass on the prairie, protecting the soil, taking carbon from the air and storing it in the earth. \u003c/p>\n\u003cp>\"We want to scale this and be able to find it on any grocery store, sitting on the same shelves\" alongside every other cereal put out by General Mills' Cascadian Farm brand, Comings says. \"You can start to be part of the solution to climate change by eating a cereal, which is just so lovely.\" \u003c/p>\n\u003cp>The Land Institute is recruiting farmers to grow larger quantities of Kernza, but they're telling people not to expect too much, too soon. \"Commercial production of Kernza in 2019 is akin to taking a car for a test drive when it's halfway down the assembly line,\" says \u003ca href=\"https://landinstitute.org/about-us/staff/fred-iutzi/\">Fred Iutzi\u003c/a>, the institute's president. For one thing, Kernza produces small harvests right now — perhaps 500 pounds per acre. By comparison, the average U.S. field of wheat yields about 4,000 pounds per acre. \u003c/p>\n\u003cp>But long-term, the Land Institute also has grand ambitions. \"Our goal is not for it to be a small-scale, niche thing,\" says Lee DeHaan. \"We have landscape-scale problems,\" and to make a real impact, perennial grains need to cover the landscape. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/13/711144729/can-this-breakfast-cereal-help-save-the-planet\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This past week in San Francisco, food writers and environmentalists gathered to taste some breakfast cereal. \u003c/p>\n\u003cp>This particular cereal had an ingredient — the milled seeds of a little-known plant called \u003ca href=\"https://landinstitute.org/our-work/perennial-crops/kernza/\">Kernza\u003c/a> — that's the result of a radical campaign to reinvent agriculture and reverse an environmentally disastrous choice made by our distant ancestors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The campaign began 40-some years ago with a scientist-environmentalist named \u003ca href=\"https://landinstitute.org/about-us/staff/wes-jackson/\">Wes Jackson\u003c/a>. He argued that humanity took a wrong turn, thousands of years ago, when it came to rely on crops like wheat and rice for basic sustenance. These \"annual\" crops need replanting each year, \"which means that if you're going to get your seed to germinate, you've got to destroy the vegetation at the surface,\" clearing away anything that might compete with the fragile seedlings, Jackson \u003ca href=\"https://www.youtube.com/watch?v=4hWjj_mQCS0\">said\u003c/a>.\u003c/p>\n\u003cp>As farmers use tillage tools or herbicides to get rid of competing vegetation, they inevitably wipe away habitat for birds and insects. Bare soil washes away and pollutes streams and rivers. Tilling the soil releases vast amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jackson imagined a totally different style of farming. And he founded a small organization called \u003ca href=\"https://landinstitute.org/\">The Land Institute\u003c/a>, in Salina, Kan., to pursue the dream.\u003c/p>\n\u003cp>\u003ca href=\"https://landinstitute.org/about-us/staff/tim-crews/\">Tim Crews\u003c/a>, the institute's director of research, takes me on a little tour of the grounds at The Land Institute, and our first stop is a patch of native prairie. Crews gesture toward the carpet of grass, wildflowers and clover. \"This is the vegetation that actually builds soil. It's what created the rich soils that feed us, across the breadbasket of the Midwest,\" he says.\u003c/p>\n\u003cp>These plants don't require reseeding. Their roots go deep into the earth, live right through the winter, and send up fresh green stems every spring.\u003c/p>\n\u003cp>The Land Institute believes that we should be getting our staple foods from perennial plants like this. And they're feeling pretty excited at the Land Institute these days. They actually have some examples of grain from perennial plants to show off. \u003c/p>\n\u003cfigure id=\"attachment_133362\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg\" alt=\"Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat.\" width=\"1600\" height=\"550\" class=\"size-full wp-image-133362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-160x55.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-800x275.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-768x264.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1020x351.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1200x413.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first is Kernza. The plant's real name is intermediate wheatgrass, but that struck people as kind of clunky, so they renamed it. It's a distant relative of regular wheat. It's never been grown as a grain crop because it doesn't produce nearly as much seed as wheat. But it is a perennial.\u003c/p>\n\u003cp>For the past 15 years, plant breeder \u003ca href=\"https://landinstitute.org/about-us/staff/lee-dehaan/\">Lee DeHaan\u003c/a> has been cross-pollinating individual Kernza plants. He grows them in greenhouses and in open fields and selects the best offspring, paying particular attention to the size of the seeds they make. Bigger seeds means a bigger harvest to mill into flour.\u003c/p>\n\u003cp>He opens a paper bag to show me some recent results. \"As you can see, the seed is pretty small. It's about one-fifth the size of wheat,\" he says. \u003c/p>\n\u003cp>But he has been making progress. These seeds are twice as large as when the project started. The Land Institute has recruited farmers to grow Kernza in small fields (small for the Midwest, at least) of 40 acres or so. They're harvesting it with standard farm machinery.\u003c/p>\n\u003cp>DeHaan recalls the day, years ago, when he realized that Kernza might be more than a long-term scientific experiment. He was visiting a farmer who'd grown a field of Kernza. The farmer had just finished his wheat harvest, and DeHaan asked if he'd be willing to try to harvest the Kernza field with his combine. \"He was kind of skeptical, but he was willing to give it a shot,\" DeHaan recalls. \"I'm riding with him in the combine, and it's starting to fill up his bin in the back. He was almost giddy; he was starting to giggle about it. He couldn't believe it was working.\" They ended up with almost a full semitrailer load of Kernza grain.\u003c/p>\n\u003cp>Even more remarkable: General Mills, the company that makes Cheerios and Wheaties, now says it \u003ca href=\"https://www.generalmills.com/en/News/NewsReleases/Library/2017/March/kernza-3-7\">wants\u003c/a> to make cereal out of it. \u003c/p>\n\u003cfigure id=\"attachment_133357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/img_8512.cr2_enl-ab51cb000fe0265881c100b5a48a2b6b40996849-e1555622794379.jpg\" alt=\"Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills.\" width=\"1920\" height=\"1182\" class=\"size-full wp-image-133357\">\u003cfigcaption class=\"wp-caption-text\">Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think the R&D team saw this lovely grain and thought, 'There is something we can do with it,' \" says Maria Carolina Comings, marketing director for General Mills' organic brand, Cascadian Farm. \u003c/p>\n\u003cp>In recent months, General Mills gathered up all the Kernza grain that it could find, milled it, and made 6,000 small boxes of cereal to hand out as samples — and at events like the one this week in San Francisco.\u003c/p>\n\u003cp>There's actually more regular wheat in this cereal than Kernza, and it looks and tastes kind of like Wheaties. It's pretty sweet. \u003c/p>\n\u003cp>But General Mills wants to market Kernza — eventually, when there's more of it available — as the first grain that grows like grass on the prairie, protecting the soil, taking carbon from the air and storing it in the earth. \u003c/p>\n\u003cp>\"We want to scale this and be able to find it on any grocery store, sitting on the same shelves\" alongside every other cereal put out by General Mills' Cascadian Farm brand, Comings says. \"You can start to be part of the solution to climate change by eating a cereal, which is just so lovely.\" \u003c/p>\n\u003cp>The Land Institute is recruiting farmers to grow larger quantities of Kernza, but they're telling people not to expect too much, too soon. \"Commercial production of Kernza in 2019 is akin to taking a car for a test drive when it's halfway down the assembly line,\" says \u003ca href=\"https://landinstitute.org/about-us/staff/fred-iutzi/\">Fred Iutzi\u003c/a>, the institute's president. For one thing, Kernza produces small harvests right now — perhaps 500 pounds per acre. By comparison, the average U.S. field of wheat yields about 4,000 pounds per acre. \u003c/p>\n\u003cp>But long-term, the Land Institute also has grand ambitions. \"Our goal is not for it to be a small-scale, niche thing,\" says Lee DeHaan. \"We have landscape-scale problems,\" and to make a real impact, perennial grains need to cover the landscape. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/13/711144729/can-this-breakfast-cereal-help-save-the-planet\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Are Plastic Bag Bans Garbage?",
"title": "Are Plastic Bag Bans Garbage?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong>\u003cem> This is an excerpt of Planet Money's newsletter. You can \u003c/em>\u003ca href=\"http://click.et.npr.org/?qs=0f58426c20711c96eb86962aa75f80d116a3dbe482b720309a0cfc7e38ea8c236c54255f4ce3e0281ef7d857a5b06cc77cc907a188052e76\">\u003cem>sign up here\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003cbr>\n[aside postID=\"lowdown_29456,bayareabites_132936\" label=\"More Info About Plastics\"]\u003cbr>\nIt was only about \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595f090eebf6b5b8677328b4160fa6c148256dee3a62fd75f97e141d7e9fdf2bdb9dcd7a701a47e920440c9b9defc150d9f\">40 years ago\u003c/a> that plastic bags became standard at U.S. grocery stores. This also made them standard in sewers, landfills, rivers and \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095955ff14c30247bc135c72429f9b517947e287896f1eb36fdedbbe319afebc711e5a3a1f3f66cd951c3a2f8b5d915836425\">the Great Pacific Garbage Patch\u003c/a>. They clog drains and cause floods, litter landscapes and kill wildlife. The national movement to get rid of them is gaining steam — with \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595d0c737c7dc6c8e81882bfec1511b24d6e8f9ecbbb07fe99934c10907de22053de7b14b6936a0c21039a1380347958161\">more than 240 cities and counties\u003c/a> passing laws that ban or tax them since 2007. \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595c037fb4b66cd3cfa972ccadf1bd1040b6d42896c75f5ac763efda9caecd83cdcd01134bd8bc1f797599191683c0774d6\">New York\u003c/a> recently became the second U.S. state to ban them. But these bans may be hurting the environment more than helping it.\u003c/p>\n\u003cp>University of Sydney economist Rebecca Taylor started studying bag regulations because it seemed as though every time she moved for a new job — from Washington, D.C., to California, to Australia — bag restrictions were implemented shortly after. \"Yeah, these policies might be following me,\" she jokes. Taylor \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959585a9885c922bffd84687da04c992a51c68ef688dc70d231b0ef7c79b639e77b918c9fec52af5a407b36305c8ae9d9145\">recently published\u003c/a> a study of bag regulations in California. It's a classic tale of unintended consequences.\u003c/p>\n\u003ch3>\u003cstrong>Paper or plastic?\u003c/strong>\u003c/h3>\n\u003cp>Before California banned plastic shopping bags statewide in late 2016, a wave of \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095958c514da571b7b53f3d2c5c1e4b74ded2c17c1e7d920323852a7d0ca168fcd9faf449bc07f86f58c92142dcae2c8ca4d6\">139 Californian cities and counties\u003c/a> implemented the policy themselves. Taylor and colleagues compared bag use in cities with bans to those without them. For six months, they spent weekends in grocery stores tallying the types of bags people carried out (she admits these weren't her wildest weekends). She also analyzed these stores' sales data.\u003c/p>\n\u003cp>Taylor found these bag bans did what they were supposed to do. People in the cities with the bans used fewer plastic bags, which led to about 40 million fewer pounds of plastic trash per year. But people who used to reuse their shopping bags for other purposes, like picking up dog poop or lining trash bins, still needed bags. \"What I found was that sales of garbage bags actually skyrocketed after plastic grocery bags were banned,\" she says. This was particularly the case for small, 4-gallon bags, which saw a 120 percent increase in sales after bans went into effect.\u003c/p>\n\u003ch2>Trash Bag Sales Jumped After Grocery Bag Bans\u003c/h2>\n\u003cfigure id=\"attachment_133315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Trash-Bag-Sales-Jumped-After-Grocery-Bag-Bans-e1554827044116.png\" alt=\"Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-133315\">\u003cfigcaption class=\"wp-caption-text\">Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein. \u003ccite>(Koko Nakajima and Alyson Hurt/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://apps.npr.org/dailygraphics/graphics/pm-plastic-bags-20190405?mode=childlink&utm_source=nprnews&utm_medium=app&utm_campaign=storyredirect\">\u003cem>\u003cstrong>Don't see the graphic above? Click here.\u003c/strong>\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trash bags are thick and use more plastic than typical shopping bags. \"So about 30 percent of the plastic that was eliminated by the ban comes back in the form of thicker garbage bags,\" Taylor says. On top of that, cities that banned plastic bags saw a surge in the use of paper bags, which she estimates resulted in about 80 million pounds of extra paper trash per year.\u003c/p>\n\u003cp>Plastic haters, it's time to brace yourselves. A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959588e107f0dd2207a44cbbdc612ae8881a1e90f3e3653e87bb42fab1b8d02e71dfb416cbcc2a7fef7b31ad98fab4575785\">bunch\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b958d40e8bf45ade43c3abeb7a03e6ad5750e3e4a858c1e64d14ea15f6ea80783d4f5e64027b18176e23d30bf26da78a\">of\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595878ccef3b3490cc049ee41812ef5c4aae26ee82a368fd2480d7a85a21fdc1cc4b7db8e0141ae27c1a946e113e74419ea\">studies\u003c/a> find that paper bags are actually worse for the environment. They require cutting down and processing trees, which involves lots of water, toxic chemicals, fuel and heavy machinery. While paper is biodegradable and avoids some of the problems of plastic, Taylor says, the huge increase of paper, together with the uptick in plastic trash bags, means banning plastic shopping bags increases greenhouse gas emissions. That said, these bans do reduce nonbiodegradable litter.\u003c/p>\n\u003ch3>\u003cstrong>Are tote bags killing us?\u003c/strong>\u003c/h3>\n\u003cp>What about reusable cloth bags? We know die-hard public radio fans love them! They've got to be great, right?\u003c/p>\n\u003cp>Nope. They can be even worse.\u003c/p>\n\u003cp>A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095959e202c8a5f6b81128b8dc59def3bf06cd51a07ef176319b33119075d17d659c296b95b18fa673641132a8dcd9dfaacc4\">2011 study\u003c/a> by the U.K. government found a person would have to reuse their cotton tote bag 131 times before it was better for climate change than using a plastic grocery bag once. The Danish government recently did \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595e0325dd395fd7be3b711c8bb1224a6723ab95153d26abdbd7606758f1b736d8036338ca82f56b0f7c9191544d8bdcb51\">a study\u003c/a> that took into account environmental impacts beyond simply greenhouse gas emissions, including water use, damage to ecosystems and air pollution. These factors make cloth bags even worse. They estimate you would have to use an organic cotton bag \u003cem>20,000 times\u003c/em> more than a plastic grocery bag to make using it better for the environment.\u003c/p>\n\u003cp>That said, the Danish government's estimate doesn't take into account the effects of bags littering land and sea, where plastic is clearly the worst offender.\u003c/p>\n\u003ch3>\u003cstrong>Stop depressing me. What should we do?\u003c/strong>\u003c/h3>\n\u003cp>The most environment-friendly way to carry groceries is to use the same bag over and over again. According to the Danish study, the best reusable ones are made from polyester or plastics like polypropylene. Those still have to be used dozens and dozens of times to be greener than plastic grocery bags, which have \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095950476b0a8d5dd9b42f48813059c745045465075066f86e6c385be89af362ef0f57317053a3191765a5ecb49c42528925c\">the smallest carbon footprint\u003c/a> for a single use.\u003c/p>\n\u003cp>As for bag policies, Taylor says a fee is smarter than a ban. She has \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595ad5ff265b7133522d269b211af71322ab9613e6dbc8429036f6d146e847f31fe437c95125ec810b25aa538dbb68f6fbe\">a second paper\u003c/a> showing a small fee for bags is just as effective as a ban when it comes to encouraging use of reusable bags. But a fee offers flexibility for people who reuse plastic bags for garbage disposal or dog walking.\u003c/p>\n\u003cp>Taylor believes the recent legislation passed in New York is a bad version of the policy. It bans only plastic bags and gives free rein to using paper ones (\u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b933a02378175fe2cff042f510b693b5692697e5f185f6679d64063408f84e7d17de604b2074f04ef3709b50f399c7e1\">counties have the option\u003c/a> to impose a 5-cent fee on them). Taylor is concerned this will drive up paper use. The best policy, Taylor says, imposes a fee on both paper and plastic bags and encourages reuse.\u003c/p>\n\u003cp>This bag research makes public radio's love for tote bags awkward, doesn't it? It might be weird though if we started giving out plastic grocery bags.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/money/2019/04/09/711181385/are-plastic-bag-bans-garbage\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "A national movement to ban plastic bags is gaining steam, but these restrictions may actually hurt the environment more than help it. Human nature, hard truths, and what kind of bag to use anyway?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong>\u003cem> This is an excerpt of Planet Money's newsletter. You can \u003c/em>\u003ca href=\"http://click.et.npr.org/?qs=0f58426c20711c96eb86962aa75f80d116a3dbe482b720309a0cfc7e38ea8c236c54255f4ce3e0281ef7d857a5b06cc77cc907a188052e76\">\u003cem>sign up here\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt was only about \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595f090eebf6b5b8677328b4160fa6c148256dee3a62fd75f97e141d7e9fdf2bdb9dcd7a701a47e920440c9b9defc150d9f\">40 years ago\u003c/a> that plastic bags became standard at U.S. grocery stores. This also made them standard in sewers, landfills, rivers and \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095955ff14c30247bc135c72429f9b517947e287896f1eb36fdedbbe319afebc711e5a3a1f3f66cd951c3a2f8b5d915836425\">the Great Pacific Garbage Patch\u003c/a>. They clog drains and cause floods, litter landscapes and kill wildlife. The national movement to get rid of them is gaining steam — with \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595d0c737c7dc6c8e81882bfec1511b24d6e8f9ecbbb07fe99934c10907de22053de7b14b6936a0c21039a1380347958161\">more than 240 cities and counties\u003c/a> passing laws that ban or tax them since 2007. \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595c037fb4b66cd3cfa972ccadf1bd1040b6d42896c75f5ac763efda9caecd83cdcd01134bd8bc1f797599191683c0774d6\">New York\u003c/a> recently became the second U.S. state to ban them. But these bans may be hurting the environment more than helping it.\u003c/p>\n\u003cp>University of Sydney economist Rebecca Taylor started studying bag regulations because it seemed as though every time she moved for a new job — from Washington, D.C., to California, to Australia — bag restrictions were implemented shortly after. \"Yeah, these policies might be following me,\" she jokes. Taylor \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959585a9885c922bffd84687da04c992a51c68ef688dc70d231b0ef7c79b639e77b918c9fec52af5a407b36305c8ae9d9145\">recently published\u003c/a> a study of bag regulations in California. It's a classic tale of unintended consequences.\u003c/p>\n\u003ch3>\u003cstrong>Paper or plastic?\u003c/strong>\u003c/h3>\n\u003cp>Before California banned plastic shopping bags statewide in late 2016, a wave of \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095958c514da571b7b53f3d2c5c1e4b74ded2c17c1e7d920323852a7d0ca168fcd9faf449bc07f86f58c92142dcae2c8ca4d6\">139 Californian cities and counties\u003c/a> implemented the policy themselves. Taylor and colleagues compared bag use in cities with bans to those without them. For six months, they spent weekends in grocery stores tallying the types of bags people carried out (she admits these weren't her wildest weekends). She also analyzed these stores' sales data.\u003c/p>\n\u003cp>Taylor found these bag bans did what they were supposed to do. People in the cities with the bans used fewer plastic bags, which led to about 40 million fewer pounds of plastic trash per year. But people who used to reuse their shopping bags for other purposes, like picking up dog poop or lining trash bins, still needed bags. \"What I found was that sales of garbage bags actually skyrocketed after plastic grocery bags were banned,\" she says. This was particularly the case for small, 4-gallon bags, which saw a 120 percent increase in sales after bans went into effect.\u003c/p>\n\u003ch2>Trash Bag Sales Jumped After Grocery Bag Bans\u003c/h2>\n\u003cfigure id=\"attachment_133315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Trash-Bag-Sales-Jumped-After-Grocery-Bag-Bans-e1554827044116.png\" alt=\"Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-133315\">\u003cfigcaption class=\"wp-caption-text\">Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein. \u003ccite>(Koko Nakajima and Alyson Hurt/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://apps.npr.org/dailygraphics/graphics/pm-plastic-bags-20190405?mode=childlink&utm_source=nprnews&utm_medium=app&utm_campaign=storyredirect\">\u003cem>\u003cstrong>Don't see the graphic above? Click here.\u003c/strong>\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Trash bags are thick and use more plastic than typical shopping bags. \"So about 30 percent of the plastic that was eliminated by the ban comes back in the form of thicker garbage bags,\" Taylor says. On top of that, cities that banned plastic bags saw a surge in the use of paper bags, which she estimates resulted in about 80 million pounds of extra paper trash per year.\u003c/p>\n\u003cp>Plastic haters, it's time to brace yourselves. A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959588e107f0dd2207a44cbbdc612ae8881a1e90f3e3653e87bb42fab1b8d02e71dfb416cbcc2a7fef7b31ad98fab4575785\">bunch\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b958d40e8bf45ade43c3abeb7a03e6ad5750e3e4a858c1e64d14ea15f6ea80783d4f5e64027b18176e23d30bf26da78a\">of\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595878ccef3b3490cc049ee41812ef5c4aae26ee82a368fd2480d7a85a21fdc1cc4b7db8e0141ae27c1a946e113e74419ea\">studies\u003c/a> find that paper bags are actually worse for the environment. They require cutting down and processing trees, which involves lots of water, toxic chemicals, fuel and heavy machinery. While paper is biodegradable and avoids some of the problems of plastic, Taylor says, the huge increase of paper, together with the uptick in plastic trash bags, means banning plastic shopping bags increases greenhouse gas emissions. That said, these bans do reduce nonbiodegradable litter.\u003c/p>\n\u003ch3>\u003cstrong>Are tote bags killing us?\u003c/strong>\u003c/h3>\n\u003cp>What about reusable cloth bags? We know die-hard public radio fans love them! They've got to be great, right?\u003c/p>\n\u003cp>Nope. They can be even worse.\u003c/p>\n\u003cp>A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095959e202c8a5f6b81128b8dc59def3bf06cd51a07ef176319b33119075d17d659c296b95b18fa673641132a8dcd9dfaacc4\">2011 study\u003c/a> by the U.K. government found a person would have to reuse their cotton tote bag 131 times before it was better for climate change than using a plastic grocery bag once. The Danish government recently did \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595e0325dd395fd7be3b711c8bb1224a6723ab95153d26abdbd7606758f1b736d8036338ca82f56b0f7c9191544d8bdcb51\">a study\u003c/a> that took into account environmental impacts beyond simply greenhouse gas emissions, including water use, damage to ecosystems and air pollution. These factors make cloth bags even worse. They estimate you would have to use an organic cotton bag \u003cem>20,000 times\u003c/em> more than a plastic grocery bag to make using it better for the environment.\u003c/p>\n\u003cp>That said, the Danish government's estimate doesn't take into account the effects of bags littering land and sea, where plastic is clearly the worst offender.\u003c/p>\n\u003ch3>\u003cstrong>Stop depressing me. What should we do?\u003c/strong>\u003c/h3>\n\u003cp>The most environment-friendly way to carry groceries is to use the same bag over and over again. According to the Danish study, the best reusable ones are made from polyester or plastics like polypropylene. Those still have to be used dozens and dozens of times to be greener than plastic grocery bags, which have \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095950476b0a8d5dd9b42f48813059c745045465075066f86e6c385be89af362ef0f57317053a3191765a5ecb49c42528925c\">the smallest carbon footprint\u003c/a> for a single use.\u003c/p>\n\u003cp>As for bag policies, Taylor says a fee is smarter than a ban. She has \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595ad5ff265b7133522d269b211af71322ab9613e6dbc8429036f6d146e847f31fe437c95125ec810b25aa538dbb68f6fbe\">a second paper\u003c/a> showing a small fee for bags is just as effective as a ban when it comes to encouraging use of reusable bags. But a fee offers flexibility for people who reuse plastic bags for garbage disposal or dog walking.\u003c/p>\n\u003cp>Taylor believes the recent legislation passed in New York is a bad version of the policy. It bans only plastic bags and gives free rein to using paper ones (\u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b933a02378175fe2cff042f510b693b5692697e5f185f6679d64063408f84e7d17de604b2074f04ef3709b50f399c7e1\">counties have the option\u003c/a> to impose a 5-cent fee on them). Taylor is concerned this will drive up paper use. The best policy, Taylor says, imposes a fee on both paper and plastic bags and encourages reuse.\u003c/p>\n\u003cp>This bag research makes public radio's love for tote bags awkward, doesn't it? It might be weird though if we started giving out plastic grocery bags.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/money/2019/04/09/711181385/are-plastic-bag-bans-garbage\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Some In The Beef Industry Are Bucking The Widespread Use Of Antibiotics. Here's How",
"title": "Some In The Beef Industry Are Bucking The Widespread Use Of Antibiotics. Here's How",
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"content": "\u003cp>If you ate a hamburger today, or a high-priced steak, chances are it came from an animal that was fed an antibiotic during the last few months of its life.\u003cbr>\n[aside postID=\"news_11719669,bayareabites_131706\"]\u003cbr>\nThis is one of the most controversial uses of antibiotics in the entire food industry. There's growing pressure on the beef industry to stop doing this.\u003c/p>\n\u003cp>I wanted to know how hard that would be. My questions eventually led me to \u003ca href=\"http://zwtranch.com/pcf_nsb.php\">Phelps County Feeders\u003c/a>, a cattle feedlot near Kearney, Neb.\u003c/p>\n\u003cp>It was cold and wet on the day I visited. The weather had been bad for weeks. Joe Klute, the feedlot's co-owner, was unhappy because he knew his 15,000 cattle were miserable, too. And miserable cattle don't gain weight.\u003c/p>\n\u003cp>\"I mean, you spend all this time and energy and effort and money to put weight on them that you hope to get paid [for], and now it's all going to be gone,\" he said. \"Because of the weather stress.\"\u003c/p>\n\u003cp>We head out to look at the raw ingredients of beef-making: giant bales of hay; piles of chopped up, fermented corn stalks and leaves called silage; steaming, flattened kernels of corn. \"They get corn flakes for breakfast, just like we do,\" he says with a grin.\u003c/p>\n\u003cfigure id=\"attachment_133233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4_img_8421.cr2_enl-30f48eba3d80967d047f0d466d3cdee8b4265b67-e1554231360563.jpg\" alt=\"Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there are the micro-ingredients, like vitamins. They get dissolved in water and mixed into the truckloads of corn and hay. \"On a 20,000-pound load, those micro-ingredients are going to be less than a pound,\" Klute says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of these micro-ingredients is an antibiotic called tylosin. It's in there because when cattle eat a high-calorie diet, with lots of grain — which they do in feedlots, to fatten them up quickly during the last four to six months of their life — many will develop abscesses on the liver.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vet.k-state.edu/education/dmp/faculty-staff/faculty/nagaraja/\">T. G. Nagaraja\u003c/a>, at Kansas State University, has spent most of his life studying this process. Fermenting grain produces acid in the bovine stomach that's called the rumen, Nagaraja explains. When there's lots of it, the acids can damage the rumen wall. This lets bacteria escape into the bloodstream and travel to the liver, where they get trapped, multiply, and cause abscesses.\u003c/p>\n\u003cp>Liver abscesses don't usually kill cattle, but they slow the animals' growth and can make slaughtering operations more complicated.\u003c/p>\n\u003cp>Nagaraja says that when cattle are fed a standard feedlot diet, 20 percent or more of them typically develop liver abscesses. Tylosin cuts that percentage by more than half, to single digits.\u003c/p>\n\u003cp>This is, of course, great for the feedlot, but according to \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, director of the Antibiotic Resistance Action Center at George Washington University in Washington, D.C., it's not good at all for the rest of us.\u003c/p>\n\u003cfigure id=\"attachment_133234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133234\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/22222_img_8399.cr2_enl-2268ebb8cf3d42ae125ef5849b3eb01b16bbf169-e1554231396784.jpg\" alt=\"At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's basically a public health decision that they're making,\" he says, and it's a bad one, undermining the effectiveness of drugs that people depend on.\u003c/p>\n\u003cp>Tylosin, for instance, is almost the same as an antibiotic that doctors often prescribe, called erythromycin. So when you feed tylosin to cattle, Price says, \"it puts pressure on all the bacteria in and on that animal. Those bacteria respond to the antibiotic and eventually become resistant to it.\"\u003c/p>\n\u003cp>Those antibiotic-resistant bacteria can migrate away from the feedlot, perhaps carried by animal waste. If the bacteria then infect people, they can't be treated with erythromycin.\u003c/p>\n\u003cp>The Food and Drug Administration has banned some uses of antibiotics in animals for exactly this \u003ca href=\"https://www.npr.org/sections/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">reason\u003c/a>. Farmers can \u003ca href=\"https://www.fda.gov/animalveterinary/safetyhealth/antimicrobialresistance/\">no longer\u003c/a> use antibiotics to make cattle grow faster. Overall, their use of these drugs is \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM628538.pdf\">down\u003c/a>. But farmers still can give antibiotics to treat or prevent diseases like liver abscesses.\u003c/p>\n\u003cp>This gets Lance Price kind of angry. \"We are \u003cem>creating\u003c/em> this disease,\" he says. \"We are creating liver abscesses by the way we're raising [cattle].\" Raise them differently, he says, and cattle wouldn't need tylosin.\u003c/p>\n\u003cp>In fact, it's being done. It's even being done at Phelps County Feeders. About 40 percent of the cattle at Joe Klute's cold, wet feedlot are not getting any tylosin, or any growth-promoting hormones. This beef gets sold as an \"all-natural\" product under the company's own brand: \u003ca href=\"https://www.nebraskastarbeef.com/\">Nebraska Star Beef\u003c/a>. The feedlot gets more money for it.\u003c/p>\n\u003cp>\"We decided, hey, it's another avenue of survival. It's another niche. Let's find this niche; let's try to be different,\" Klute says.\u003c/p>\n\u003cp>I also visited another, much smaller, feedlot in Iowa that's completely antibiotic-free. It grows cattle for the company \u003ca href=\"https://www.nimanranch.com/\">Niman Ranch\u003c/a>.\u003c/p>\n\u003cp>In both places, they're doing it pretty much the same way.\u003c/p>\n\u003cp>\"We change how the animals are fed, and we don't have to use tylosin,\" says John Tarpoff, vice president of beef for Niman Ranch.\u003c/p>\n\u003cp>They feed these cattle more hay and silage — and less energy-rich corn. This diet is easier on the animals' stomachs. \"The idea is, you have to protect the whole digestive system,\" Tarpoff says.\u003c/p>\n\u003cfigure id=\"attachment_133235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/5_img_8466.cr2_enl-64ab32cc475119f4f011f83e8611f660ab135db3-e1554231426574.jpg\" alt=\"At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed.\" width=\"1920\" height=\"1182\">\u003cfigcaption class=\"wp-caption-text\">At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a trade-off. The animals grow more slowly when their diet is less energy-rich. To gain the same amount of weight, it can take these cattle about five months — as opposed to four months with conventional feeding. And some cattle — less than 10 percent of them — develop liver abscesses under this feeding regimen, too. That's about the same as in feedlots that use a high-energy diet combined with tylosin.\u003c/p>\n\u003cp>Another fly in the antibiotic-free ointment: Occasionally, cattle get sick with other diseases and need antibiotics. In that case, they're treated and their meat is no longer sold as \"natural.\" Tarpoff says this happens to fewer than 1 percent of Niman Ranch's cattle. At Phelps County Feeders, it's between 5 and 10 percent.\u003c/p>\n\u003cp>In case you're wondering, these antibiotic-free cattle still are getting plenty of grain in their diet. That's necessary, Tarpoff says, to produce the tender steaks that many consumers prefer.\u003c/p>\n\u003cp>Because of the longer time and extra feed required to raise cattle this way, it costs more. Tarpoff estimates that it's roughly 15 to 18 percent more. \"We get the complaint all the time, 'Gee, your product costs more than the other guy's,' \" he says. \"Well, yeah, it does.\"\u003c/p>\n\u003cp>Some big customers are \u003ca href=\"https://uspirg.org/sites/pirg/files/ChainReaction4_Report-10_17_18.pdf\">willing to pay\u003c/a> for antibiotic-free production. They include Whole Foods and the fast-food chain Shake Shack.\u003c/p>\n\u003cp>Last December, in perhaps the biggest shift in the industry away from antibiotics, McDonald's \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">announced\u003c/a> that it's taking steps to cut antibiotic use by its beef suppliers.\u003c/p>\n\u003cp>I asked Tarpoff for his reaction. He sounded cautious.\u003c/p>\n\u003cp>\"It's not so easily done,\" he said. This industry, at least the mass-market part of it, has always been driven to cut costs. Cutting out the antibiotics will raise costs. \"It'll be interesting to see what happens,\" he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/02/707406946/some-in-the-beef-industry-are-bucking-the-widespread-use-of-antibiotics-heres-ho\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "Most beef cattle receive antibiotics in their feed to prevent liver abscesses while eating a high-energy diet. There's growing pressure on feedlots to stop this — and some have. But it's costly.",
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"headline": "Some In The Beef Industry Are Bucking The Widespread Use Of Antibiotics. Here's How",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you ate a hamburger today, or a high-priced steak, chances are it came from an animal that was fed an antibiotic during the last few months of its life.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is one of the most controversial uses of antibiotics in the entire food industry. There's growing pressure on the beef industry to stop doing this.\u003c/p>\n\u003cp>I wanted to know how hard that would be. My questions eventually led me to \u003ca href=\"http://zwtranch.com/pcf_nsb.php\">Phelps County Feeders\u003c/a>, a cattle feedlot near Kearney, Neb.\u003c/p>\n\u003cp>It was cold and wet on the day I visited. The weather had been bad for weeks. Joe Klute, the feedlot's co-owner, was unhappy because he knew his 15,000 cattle were miserable, too. And miserable cattle don't gain weight.\u003c/p>\n\u003cp>\"I mean, you spend all this time and energy and effort and money to put weight on them that you hope to get paid [for], and now it's all going to be gone,\" he said. \"Because of the weather stress.\"\u003c/p>\n\u003cp>We head out to look at the raw ingredients of beef-making: giant bales of hay; piles of chopped up, fermented corn stalks and leaves called silage; steaming, flattened kernels of corn. \"They get corn flakes for breakfast, just like we do,\" he says with a grin.\u003c/p>\n\u003cfigure id=\"attachment_133233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4_img_8421.cr2_enl-30f48eba3d80967d047f0d466d3cdee8b4265b67-e1554231360563.jpg\" alt=\"Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there are the micro-ingredients, like vitamins. They get dissolved in water and mixed into the truckloads of corn and hay. \"On a 20,000-pound load, those micro-ingredients are going to be less than a pound,\" Klute says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of these micro-ingredients is an antibiotic called tylosin. It's in there because when cattle eat a high-calorie diet, with lots of grain — which they do in feedlots, to fatten them up quickly during the last four to six months of their life — many will develop abscesses on the liver.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vet.k-state.edu/education/dmp/faculty-staff/faculty/nagaraja/\">T. G. Nagaraja\u003c/a>, at Kansas State University, has spent most of his life studying this process. Fermenting grain produces acid in the bovine stomach that's called the rumen, Nagaraja explains. When there's lots of it, the acids can damage the rumen wall. This lets bacteria escape into the bloodstream and travel to the liver, where they get trapped, multiply, and cause abscesses.\u003c/p>\n\u003cp>Liver abscesses don't usually kill cattle, but they slow the animals' growth and can make slaughtering operations more complicated.\u003c/p>\n\u003cp>Nagaraja says that when cattle are fed a standard feedlot diet, 20 percent or more of them typically develop liver abscesses. Tylosin cuts that percentage by more than half, to single digits.\u003c/p>\n\u003cp>This is, of course, great for the feedlot, but according to \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, director of the Antibiotic Resistance Action Center at George Washington University in Washington, D.C., it's not good at all for the rest of us.\u003c/p>\n\u003cfigure id=\"attachment_133234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133234\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/22222_img_8399.cr2_enl-2268ebb8cf3d42ae125ef5849b3eb01b16bbf169-e1554231396784.jpg\" alt=\"At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's basically a public health decision that they're making,\" he says, and it's a bad one, undermining the effectiveness of drugs that people depend on.\u003c/p>\n\u003cp>Tylosin, for instance, is almost the same as an antibiotic that doctors often prescribe, called erythromycin. So when you feed tylosin to cattle, Price says, \"it puts pressure on all the bacteria in and on that animal. Those bacteria respond to the antibiotic and eventually become resistant to it.\"\u003c/p>\n\u003cp>Those antibiotic-resistant bacteria can migrate away from the feedlot, perhaps carried by animal waste. If the bacteria then infect people, they can't be treated with erythromycin.\u003c/p>\n\u003cp>The Food and Drug Administration has banned some uses of antibiotics in animals for exactly this \u003ca href=\"https://www.npr.org/sections/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">reason\u003c/a>. Farmers can \u003ca href=\"https://www.fda.gov/animalveterinary/safetyhealth/antimicrobialresistance/\">no longer\u003c/a> use antibiotics to make cattle grow faster. Overall, their use of these drugs is \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM628538.pdf\">down\u003c/a>. But farmers still can give antibiotics to treat or prevent diseases like liver abscesses.\u003c/p>\n\u003cp>This gets Lance Price kind of angry. \"We are \u003cem>creating\u003c/em> this disease,\" he says. \"We are creating liver abscesses by the way we're raising [cattle].\" Raise them differently, he says, and cattle wouldn't need tylosin.\u003c/p>\n\u003cp>In fact, it's being done. It's even being done at Phelps County Feeders. About 40 percent of the cattle at Joe Klute's cold, wet feedlot are not getting any tylosin, or any growth-promoting hormones. This beef gets sold as an \"all-natural\" product under the company's own brand: \u003ca href=\"https://www.nebraskastarbeef.com/\">Nebraska Star Beef\u003c/a>. The feedlot gets more money for it.\u003c/p>\n\u003cp>\"We decided, hey, it's another avenue of survival. It's another niche. Let's find this niche; let's try to be different,\" Klute says.\u003c/p>\n\u003cp>I also visited another, much smaller, feedlot in Iowa that's completely antibiotic-free. It grows cattle for the company \u003ca href=\"https://www.nimanranch.com/\">Niman Ranch\u003c/a>.\u003c/p>\n\u003cp>In both places, they're doing it pretty much the same way.\u003c/p>\n\u003cp>\"We change how the animals are fed, and we don't have to use tylosin,\" says John Tarpoff, vice president of beef for Niman Ranch.\u003c/p>\n\u003cp>They feed these cattle more hay and silage — and less energy-rich corn. This diet is easier on the animals' stomachs. \"The idea is, you have to protect the whole digestive system,\" Tarpoff says.\u003c/p>\n\u003cfigure id=\"attachment_133235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/5_img_8466.cr2_enl-64ab32cc475119f4f011f83e8611f660ab135db3-e1554231426574.jpg\" alt=\"At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed.\" width=\"1920\" height=\"1182\">\u003cfigcaption class=\"wp-caption-text\">At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a trade-off. The animals grow more slowly when their diet is less energy-rich. To gain the same amount of weight, it can take these cattle about five months — as opposed to four months with conventional feeding. And some cattle — less than 10 percent of them — develop liver abscesses under this feeding regimen, too. That's about the same as in feedlots that use a high-energy diet combined with tylosin.\u003c/p>\n\u003cp>Another fly in the antibiotic-free ointment: Occasionally, cattle get sick with other diseases and need antibiotics. In that case, they're treated and their meat is no longer sold as \"natural.\" Tarpoff says this happens to fewer than 1 percent of Niman Ranch's cattle. At Phelps County Feeders, it's between 5 and 10 percent.\u003c/p>\n\u003cp>In case you're wondering, these antibiotic-free cattle still are getting plenty of grain in their diet. That's necessary, Tarpoff says, to produce the tender steaks that many consumers prefer.\u003c/p>\n\u003cp>Because of the longer time and extra feed required to raise cattle this way, it costs more. Tarpoff estimates that it's roughly 15 to 18 percent more. \"We get the complaint all the time, 'Gee, your product costs more than the other guy's,' \" he says. \"Well, yeah, it does.\"\u003c/p>\n\u003cp>Some big customers are \u003ca href=\"https://uspirg.org/sites/pirg/files/ChainReaction4_Report-10_17_18.pdf\">willing to pay\u003c/a> for antibiotic-free production. They include Whole Foods and the fast-food chain Shake Shack.\u003c/p>\n\u003cp>Last December, in perhaps the biggest shift in the industry away from antibiotics, McDonald's \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">announced\u003c/a> that it's taking steps to cut antibiotic use by its beef suppliers.\u003c/p>\n\u003cp>I asked Tarpoff for his reaction. He sounded cautious.\u003c/p>\n\u003cp>\"It's not so easily done,\" he said. This industry, at least the mass-market part of it, has always been driven to cut costs. Cutting out the antibiotics will raise costs. \"It'll be interesting to see what happens,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "To Curb Kids' Sugary Drink Habits, Pediatricians Now Call For Soda Taxes",
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"content": "\u003cp>Pediatricians have long warned parents about the risks of consuming too many sugary drinks — including the link to Type 2 diabetes and obesity.\u003cbr>\n[aside postID=\"news_11727515,news_11727998\"]\u003cbr>\nNow, the nation's leading group of kids' doctors, the American Academy of Pediatrics, together with the American Heart Association, has endorsed a \u003ca href=\"https://pediatrics.aappublications.org/content/early/2019/03/21/peds.2019-0282\">range of strategies designed to curb children's consumption\u003c/a> — including taxes on sugary drinks, limits on marketing sugary drinks to kids and financial incentives to encourage healthier beverage choices.\u003c/p>\n\u003cp>\"For children, the biggest source of added sugars often is not what they eat, it's what they drink,\" says Natalie Muth, a pediatrician and the lead author of the new joint policy statement. By one estimate, kids and teens get about 17 percent of their calories from added sugars — and about half of those calories come from drinks. \u003c/p>\n\u003cp>While consumption of \u003ca href=\"https://academic.oup.com/ajcn/article/98/1/180/4578319\">sugary drinks has declined\u003c/a> in the U.S., kids and teens still consume about 150 calories a day, on average, from them. That's about 12 ounces per day. But the heart association recommends that children consume no more than 8 ounces per week. \u003c/p>\n\u003cp>\"There's a huge difference between what a typical child is drinking ... and what the recommendations are,\" Muth says. By one estimate, \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/to-what-extent-have-sweetened-beverages-contributed-to-the-obesity-epidemic/591E6F0B7DF9ED6D309239AD661C643D\">sweetened beverages account for at least one-fifth of the weight gained\u003c/a> between 1977 and 2007 among people in the U.S. \u003c/p>\n\u003cp>The new statement calls on local, state and national policymakers to consider raising the price of sugary drinks. Muth says taxes on sugary drinks have been shown to be successful. She says taxes are \"a great example of a way to increase the price of sugary drinks, which we know decreases consumption.\" The AAP and the AHA note that such taxes are already in place in U.S. cities including Berkeley, Calif., and Philadelphia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've reported, a study published last year found that Philadelphians were about \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/13/601948072/philadadelphians-drink-less-sugary-soda-more-water-after-tax\">40 percent less likely to drink sweetened beverages daily\u003c/a> after the tax went into effect, compared with people in surrounding areas that didn't have a sugary drink tax. (One caveat: \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/21/696709717/u-s-soda-taxes-work-studies-suggest-but-maybe-not-as-well-as-hoped\">Other studies suggest\u003c/a> that people in cities with soda taxes will go outside the city to buy sugary drinks.) \u003c/p>\n\u003cp>The soda industry has spent millions of dollars to \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/20/498589273/trick-or-treat-critics-blast-big-sodas-efforts-to-fend-off-taxes\">fend off soda taxes\u003c/a>. And the American Beverage Association argues there is a better way to reduce the amount of sugar consumers get from beverages. \"We are supporting parents who want less sugar in their kids' diets by creating more drinks than ever before with less or no sugar,\" says William Dermody, spokesperson for the ABA. \"Today, 50 percent of all beverages sold contain zero sugar as we drive toward a goal of reducing beverage calories consumed by 20 percent by 2025.\"\u003cem> \u003c/em>\u003c/p>\n\u003cp>The new joint policy statement also called on federal and state governments to support efforts to decrease the marketing of sugary drinks to children and teens. \"As a nation we have to say 'no' to the onslaught of marketing of sugary drinks to our children,\" Rachel Johnson, a professor emeritus of nutrition at the University of Vermont and the former chair of the AHA's nutrition committee, \u003ca href=\"https://www.aap.org/en-us/about-the-aap/aap-press-room/Pages/AAP-and-AHA-Endorse-Suite-of-Policies-to-Reduce-Kids-Consumption-of-Sugary-Drinks.aspx\">said in a statement\u003c/a>. \"We know what works to protect kids' health and it's time we put effective policies in place that bring down rates of sugary drinks consumption, just like we've done with tobacco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/25/706635209/to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNow, the nation's leading group of kids' doctors, the American Academy of Pediatrics, together with the American Heart Association, has endorsed a \u003ca href=\"https://pediatrics.aappublications.org/content/early/2019/03/21/peds.2019-0282\">range of strategies designed to curb children's consumption\u003c/a> — including taxes on sugary drinks, limits on marketing sugary drinks to kids and financial incentives to encourage healthier beverage choices.\u003c/p>\n\u003cp>\"For children, the biggest source of added sugars often is not what they eat, it's what they drink,\" says Natalie Muth, a pediatrician and the lead author of the new joint policy statement. By one estimate, kids and teens get about 17 percent of their calories from added sugars — and about half of those calories come from drinks. \u003c/p>\n\u003cp>While consumption of \u003ca href=\"https://academic.oup.com/ajcn/article/98/1/180/4578319\">sugary drinks has declined\u003c/a> in the U.S., kids and teens still consume about 150 calories a day, on average, from them. That's about 12 ounces per day. But the heart association recommends that children consume no more than 8 ounces per week. \u003c/p>\n\u003cp>\"There's a huge difference between what a typical child is drinking ... and what the recommendations are,\" Muth says. By one estimate, \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/to-what-extent-have-sweetened-beverages-contributed-to-the-obesity-epidemic/591E6F0B7DF9ED6D309239AD661C643D\">sweetened beverages account for at least one-fifth of the weight gained\u003c/a> between 1977 and 2007 among people in the U.S. \u003c/p>\n\u003cp>The new statement calls on local, state and national policymakers to consider raising the price of sugary drinks. Muth says taxes on sugary drinks have been shown to be successful. She says taxes are \"a great example of a way to increase the price of sugary drinks, which we know decreases consumption.\" The AAP and the AHA note that such taxes are already in place in U.S. cities including Berkeley, Calif., and Philadelphia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we've reported, a study published last year found that Philadelphians were about \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/13/601948072/philadadelphians-drink-less-sugary-soda-more-water-after-tax\">40 percent less likely to drink sweetened beverages daily\u003c/a> after the tax went into effect, compared with people in surrounding areas that didn't have a sugary drink tax. (One caveat: \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/21/696709717/u-s-soda-taxes-work-studies-suggest-but-maybe-not-as-well-as-hoped\">Other studies suggest\u003c/a> that people in cities with soda taxes will go outside the city to buy sugary drinks.) \u003c/p>\n\u003cp>The soda industry has spent millions of dollars to \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/20/498589273/trick-or-treat-critics-blast-big-sodas-efforts-to-fend-off-taxes\">fend off soda taxes\u003c/a>. And the American Beverage Association argues there is a better way to reduce the amount of sugar consumers get from beverages. \"We are supporting parents who want less sugar in their kids' diets by creating more drinks than ever before with less or no sugar,\" says William Dermody, spokesperson for the ABA. \"Today, 50 percent of all beverages sold contain zero sugar as we drive toward a goal of reducing beverage calories consumed by 20 percent by 2025.\"\u003cem> \u003c/em>\u003c/p>\n\u003cp>The new joint policy statement also called on federal and state governments to support efforts to decrease the marketing of sugary drinks to children and teens. \"As a nation we have to say 'no' to the onslaught of marketing of sugary drinks to our children,\" Rachel Johnson, a professor emeritus of nutrition at the University of Vermont and the former chair of the AHA's nutrition committee, \u003ca href=\"https://www.aap.org/en-us/about-the-aap/aap-press-room/Pages/AAP-and-AHA-Endorse-Suite-of-Policies-to-Reduce-Kids-Consumption-of-Sugary-Drinks.aspx\">said in a statement\u003c/a>. \"We know what works to protect kids' health and it's time we put effective policies in place that bring down rates of sugary drinks consumption, just like we've done with tobacco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/25/706635209/to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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