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"content": "\u003cp>You've probably heard of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/26/395160156/think-nobody-wants-to-buy-ugly-fruits-and-veggies-think-again\">\u003cem>ugly\u003c/em> fruits and veggies\u003c/a>.\u003c/p>\n\u003cp>They may not be pretty, but they're still perfectly tasty and nutritious. And there are lots of efforts to keep these\u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/28/389511968/silly-saucy-scary-photos-show-the-many-faces-of-ugly-fruit\"> cosmetically challenged\u003c/a> foods (think gnarled carrots, or funky, misshapen apples) from landing in the landfill because they don't meet retailers' beauty standards.\u003c/p>\n\u003cp>As awareness of massive food waste grows (we toss out enough food to fill \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">44 skyscrapers\u003c/a> each year), two major retailers now say they're ready to experiment with sales of less-than-perfect produce that may otherwise be wasted.\u003c/p>\n\u003cp>Whole Foods has announced a deal with \u003ca href=\"http://www.imperfectproduce.com/home/\">Imperfect Produce\u003c/a> to test sales of funky fruits and vegetables in a handful of stores in Northern California beginning in April. This announcement comes after a \u003ca href=\"https://www.change.org/p/whole-foods-and-walmart-stop-contributing-to-massive-food-waste-in-the-us-48d63891-457f-4496-98d7-8b6daa1ee125/u/13380448\">Change.org petition\u003c/a> called upon the retailer to take up the\u003ca href=\"http://foodtank.com/news/2016/03/imperfect-teaming-up-with-whole-foods-market-to-sell-ugly-produce\"> ugly banner\u003c/a>.\u003c/p>\n\u003cp>\"We are still in the very early stages of the conversation,\" says a Whole Foods spokesperson. The chain already has an in-store composting program. In addition, Whole Foods currently buys less cosmetically appealing produce for prepared foods, juice and smoothie bars.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But this \"potential partnership\" with Imperfect represents a new commitment. \"We continue to explore new ways to move toward zero waste,\" the spokesperson told us.\u003c/p>\n\u003cp>The founders of Imperfect Produce \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/17/414986650/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects\">announced \u003c/a>their first big deal with West Coast food retailer Raley's last year. But this partnership fizzled out. Now, they're playing up the new pilot program with Whole Foods.\u003c/p>\n\u003cp>\"We can't think of a better partner to launch this with,\" Ben Simon of Imperfect told us. \"The ugly produce trend has taken off across the world, and our fingers are crossed that U.S. consumers will be just as excited,\" says Simon.\u003c/p>\n\u003cp>One example: the hugely successful campaign by the French supermarket chain Intermarche, which boosted sales — and buzz — with its \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">Inglorious fruits and vegetables\u003c/a> campaign.\u003c/p>\n\u003cp>In France, shoppers weren't only drawn to the idea of reducing waste. There's another perk of buying imperfect produce: savings.\u003c/p>\n\u003cp>The discounted pricing may attract the attention of shoppers at Giant Eagle grocery stores. The more than 420-store chain, headquartered in Pennsylvania, has also announced a new initiative for unbeauteous fruit and vegetables packaged under the Produce with Personality label.\u003c/p>\n\u003cp>A 4-pound bag of blemished navel oranges currently costs $2.99 a bag. The conventional version sells for $4.99 a bag.\u003c/p>\n\u003cp>\"Cosmetic imperfections allow us to offer these items to customers at very attractive prices,\" says Giant Eagle spokesperson Daniel Donovan.\u003c/p>\n\u003cp>Giant Eagle launched its initiative a few weeks ago in five of its Pittsburgh-area stores. The chain is not partnering with Imperfect Produce.\u003c/p>\n\u003cp>Instead, \"we are simply using the services of a local firm to help us sort through product received from suppliers,\" explains Donovan. Then, they separate out pieces of produce that are cosmetically imperfect.\u003c/p>\n\u003cp>\"Whether you call them surplus, excess, seconds or just plain ugly, these are fruits and vegetables that may face rejection because they're not considered perfect-looking,\" Donovan says. \"But it's the taste that matters.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cp>Last week, the Twitterverse became enraged after advertising copywriter Nathalie Gordon \u003ca href=\"https://twitter.com/awlilnatty/status/705375555030556672\">posted a photo\u003c/a> of pre-peeled, plastic-packaged oranges.\u003c/p>\n\u003cp>\"If only nature would find a way to cover these oranges so we didn't need to waste so much plastic on them,\" tweeted Gordon in a post that soon went viral. To make matters worse, these decidedly unwhole fruits were being sold by the grocery chain Whole Foods.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">If only nature would find a way to cover these oranges so we didn't need to waste so much plastic on them. \u003ca href=\"https://t.co/00YECaHB4D\">pic.twitter.com/00YECaHB4D\u003c/a>\u003c/p>\n\u003cp>— Nathalie Gordon (@awlilnatty) \u003ca href=\"https://twitter.com/awlilnatty/status/705375555030556672\">March 3, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>As American consumption of fruits and vegetables continues to lag behind \u003ca href=\"http://health.gov/dietaryguidelines/2015/\">recommended amounts\u003c/a>, companies selling prepared produce are hoping that skipping steps like peeling, cutting or chopping will make people more likely to buy their products.\u003c/p>\n\u003cp>Twitter users accused people of being too lazy to peel their own darn oranges.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for a whole segment of people with mobility issues, pre-prepared foods are a lifesaver, says Jennifer Hacker, a woman with peripheral neuropathy and poor grip strength. \"I have stopped cooking anything I have to chop or slice first,\" she says, because the pain is so bad.\u003c/p>\n\u003cp>Without pre-prepared fresh foods, Hacker says she's relegated to the frozen foods aisle for her grocery shopping. She could also choose the syrupy, sweet canned citrus or overcooked, tinny green beans.\u003c/p>\n\u003cp>Pre-prepared foods \u003ca href=\"http://kcur.org/post/grocery-stores-waste-tons-food-they-woo-shoppers#stream/0\">do cause waste\u003c/a>, both in making them and packaging them for sale. The uncomfortable question these products raise is whether a disabled person's access to fresh foods can be reconciled with reducing environmental waste.\u003c/p>\n\u003cp>Hacker understands the knee-jerk reaction of able-bodied people to the peeled oranges, but she says she became angry when Internet users began to attack people with disabilities for wanting prepared foods.\u003c/p>\n\u003cp>\"I had people on Twitter tell me that I had gotten along without peeled oranges before,\" Hacker says, and that she should be able to continue to do without. \"I had another person tell me that I should just ask someone else to peel an orange for me.\" Hacker says she can hardly call a friend to come over and peel fruit when she gets the midnight munchies.\u003c/p>\n\u003cp>Just hours after the orange photo went viral, Whole Foods tweeted that the product was a mistake and pulled it from the shelves: \"We hear you, and we will leave them in their natural packaging: the peel.\" (Though the next day the chain shared a \u003ca href=\"https://twitter.com/WholeFoods/status/705877066068029440\">punny photo\u003c/a> of peeled oranges in Mason jars, making the product's ultimate fate unclear.)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"und\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/orangegate?src=hash\">#orangegate\u003c/a> \u003ca href=\"https://t.co/cVn2xpkr85\">pic.twitter.com/cVn2xpkr85\u003c/a>\u003c/p>\n\u003cp>— Whole Foods Market (@WholeFoods) \u003ca href=\"https://twitter.com/WholeFoods/status/705877066068029440\">March 4, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>The humble orange may seem like a strange candidate for pre-peeling but, as Hacker points out, it's no different from bagged salads, shelled seeds or baby carrots.\u003c/p>\n\u003cp>Kim Sauder, who is a Ph.D. candidate in disability studies, suffers from limited hand dexterity.\u003c/p>\n\u003cp>In her blog, \"\u003ca href=\"https://crippledscholar.wordpress.com/2016/03/04/when-accessibility-gets-labeled-wasteful/\">Crippled Scholar\u003c/a>,\" she writes that \"Preparing food with limited mobility is both hugely time consuming and potentially dangerous.\"\u003c/p>\n\u003cp>It's irrelevant whether the product was actually designed for disabled people, Sauder says, because \"things that are accidentally accessible are marketed and available to everyone and are thus likely to be more easily available.\"\u003c/p>\n\u003cp>As for the cost of pre-prepared foods, Sauder writes that \"it is easier to budget for the extra dollar or two that prepared fruits and vegetables are going to cost every couple weeks than the dozens or hundreds of dollars buying adapted cooking equipment will cost upfront.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She says she doesn't want to see \"people throwing disabled people under the bus because they'd rather get rid of a product than figure out a way to deliver it sustainably.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A photo of Whole Foods' plastic-packaged peeled oranges went viral on Twitter, prompting outrage about environmental waste. Who the heck needs this? People with disabilities say they do.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last week, the Twitterverse became enraged after advertising copywriter Nathalie Gordon \u003ca href=\"https://twitter.com/awlilnatty/status/705375555030556672\">posted a photo\u003c/a> of pre-peeled, plastic-packaged oranges.\u003c/p>\n\u003cp>\"If only nature would find a way to cover these oranges so we didn't need to waste so much plastic on them,\" tweeted Gordon in a post that soon went viral. To make matters worse, these decidedly unwhole fruits were being sold by the grocery chain Whole Foods.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">If only nature would find a way to cover these oranges so we didn't need to waste so much plastic on them. \u003ca href=\"https://t.co/00YECaHB4D\">pic.twitter.com/00YECaHB4D\u003c/a>\u003c/p>\n\u003cp>— Nathalie Gordon (@awlilnatty) \u003ca href=\"https://twitter.com/awlilnatty/status/705375555030556672\">March 3, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>As American consumption of fruits and vegetables continues to lag behind \u003ca href=\"http://health.gov/dietaryguidelines/2015/\">recommended amounts\u003c/a>, companies selling prepared produce are hoping that skipping steps like peeling, cutting or chopping will make people more likely to buy their products.\u003c/p>\n\u003cp>Twitter users accused people of being too lazy to peel their own darn oranges.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for a whole segment of people with mobility issues, pre-prepared foods are a lifesaver, says Jennifer Hacker, a woman with peripheral neuropathy and poor grip strength. \"I have stopped cooking anything I have to chop or slice first,\" she says, because the pain is so bad.\u003c/p>\n\u003cp>Without pre-prepared fresh foods, Hacker says she's relegated to the frozen foods aisle for her grocery shopping. She could also choose the syrupy, sweet canned citrus or overcooked, tinny green beans.\u003c/p>\n\u003cp>Pre-prepared foods \u003ca href=\"http://kcur.org/post/grocery-stores-waste-tons-food-they-woo-shoppers#stream/0\">do cause waste\u003c/a>, both in making them and packaging them for sale. The uncomfortable question these products raise is whether a disabled person's access to fresh foods can be reconciled with reducing environmental waste.\u003c/p>\n\u003cp>Hacker understands the knee-jerk reaction of able-bodied people to the peeled oranges, but she says she became angry when Internet users began to attack people with disabilities for wanting prepared foods.\u003c/p>\n\u003cp>\"I had people on Twitter tell me that I had gotten along without peeled oranges before,\" Hacker says, and that she should be able to continue to do without. \"I had another person tell me that I should just ask someone else to peel an orange for me.\" Hacker says she can hardly call a friend to come over and peel fruit when she gets the midnight munchies.\u003c/p>\n\u003cp>Just hours after the orange photo went viral, Whole Foods tweeted that the product was a mistake and pulled it from the shelves: \"We hear you, and we will leave them in their natural packaging: the peel.\" (Though the next day the chain shared a \u003ca href=\"https://twitter.com/WholeFoods/status/705877066068029440\">punny photo\u003c/a> of peeled oranges in Mason jars, making the product's ultimate fate unclear.)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"und\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/orangegate?src=hash\">#orangegate\u003c/a> \u003ca href=\"https://t.co/cVn2xpkr85\">pic.twitter.com/cVn2xpkr85\u003c/a>\u003c/p>\n\u003cp>— Whole Foods Market (@WholeFoods) \u003ca href=\"https://twitter.com/WholeFoods/status/705877066068029440\">March 4, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>The humble orange may seem like a strange candidate for pre-peeling but, as Hacker points out, it's no different from bagged salads, shelled seeds or baby carrots.\u003c/p>\n\u003cp>Kim Sauder, who is a Ph.D. candidate in disability studies, suffers from limited hand dexterity.\u003c/p>\n\u003cp>In her blog, \"\u003ca href=\"https://crippledscholar.wordpress.com/2016/03/04/when-accessibility-gets-labeled-wasteful/\">Crippled Scholar\u003c/a>,\" she writes that \"Preparing food with limited mobility is both hugely time consuming and potentially dangerous.\"\u003c/p>\n\u003cp>It's irrelevant whether the product was actually designed for disabled people, Sauder says, because \"things that are accidentally accessible are marketed and available to everyone and are thus likely to be more easily available.\"\u003c/p>\n\u003cp>As for the cost of pre-prepared foods, Sauder writes that \"it is easier to budget for the extra dollar or two that prepared fruits and vegetables are going to cost every couple weeks than the dozens or hundreds of dollars buying adapted cooking equipment will cost upfront.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She says she doesn't want to see \"people throwing disabled people under the bus because they'd rather get rid of a product than figure out a way to deliver it sustainably.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>With a July 1 deadline looming, Congress was scrambling this week to quickly set a national standard for labeling food products that contain genetically modified ingredients.\u003c/p>\n\u003cp>While most lawmakers mentioned polls showing the \u003ca href=\"http://www.pbs.org/newshour/rundown/poll-finds-americans-support-gmo-food-labeling/\">majority of Americans support GMO\u003c/a> labeling, they differed on whether a national system should be voluntary or mandatory. A \u003ca href=\"http://harvestpublicmedia.org/content/four-reasons-care-about-bill-blocking-state-gmo-laws#.VtnGrOLHl_A\">measure passed in the U.S. House\u003c/a> last summer sets voluntary labeling standards.\u003c/p>\n\u003cp>The first \u003cem>mandatory\u003c/em> GMO labeling law is set to go into effect in Vermont in July – Kansas Republican Sen. Pat Roberts has called it a \"wrecking ball\" headed the food industry's way. Roberts, the chair of the Senate Agriculture, Nutrition and Forestry Committee, won first-round approval on Tuesday for his own GMO labeling bill – which would preempt Vermont's law.\u003c/p>\n\u003cp>Roberts' bill would create a \u003cem>voluntary \u003c/em>USDA labeling standard for GMO foods. Perhaps more importantly, it specifically prevents states from creating their own labeling standards.\u003c/p>\n\u003cp>The labeling issue has created a conundrum for lawmakers. They must weigh the competing interests of activists who want more transparency in the food system, industrial agriculture, and large food companies, while also maneuvering the always-tricky issue of state rights. Pro-GMO forces worry that such labels would inherently imply that something is wrong with these foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given the complicated dynamics involved, Sen. Heidi Heitkamp, a North Dakota Democrat, chastised her fellow committee members for passing the Roberts bill \"in a pretty cavalier way.\" Although she, too, voted for the measure, Heitkamp worried that the committee had essentially voted to \"preempt a state law.\" As she put it, lawmakers were telling Americans \"we know better than they do\" about their right to know what's in their food.\u003c/p>\n\u003cp>\"That's a tough sell,\" Heitkamp told her colleagues. \"It's a tough sell in a political environment where people think that Washington, D.C., doesn't listen to them.\"\u003c/p>\n\u003cp>Roberts' bill now moves to the Senate floor, but he doesn't believe he has the 60 votes needed to get it passed, so a compromise will have to be crafted.\u003c/p>\n\u003cp>Earlier this year, U.S. Agriculture Secretary Tom Vilsack oversaw negotiations on labeling rules between organic companies and conventional food manufacturers. But those talks broke down, and \u003ca href=\"http://www.agri-pulse.com/Vilsack-Congress-must-resolve-GMO-labeling-dispute-02112016.asp\">Vilsack said the issue\u003c/a> is now in the hands of Congress.\u003c/p>\n\u003cp>Meanwhile, a competing labeling measure popped up this week: Democratic Sen. Jeff Merkley of Oregon introduced a bill that would make it mandatory for companies to disclose GMO ingredients as part of nutrition facts labels.\u003c/p>\n\u003cp>Campbell Soup Co., which \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462422610/campbell-soup-switches-sides-in-the-gmo-labeling-fight\">announced in January\u003c/a> that it would begin disclosing GMO ingredients on its products, applauded Merkley's bill \u003ca href=\"https://twitter.com/CampbellSoupCo\">via Twitter\u003c/a>.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">We applaud \u003ca href=\"https://twitter.com/SenJeffMerkley\">@SenJeffMerkley\u003c/a> on intro of \u003ca href=\"https://twitter.com/hashtag/GMO?src=hash\">#GMO\u003c/a> nat'l labeling bill. Provides clear & consistent info consumers seek. \u003ca href=\"https://t.co/MqGJCeqnce\">https://t.co/MqGJCeqnce\u003c/a>\u003c/p>\n\u003cp>— Campbell Soup Co (@CampbellSoupCo) \u003ca href=\"https://twitter.com/CampbellSoupCo/status/705162835253436416\">March 2, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\"Provides clear & consistent info consumers seek,\" the Tweet reads.\u003c/p>\n\u003cp>A fourth potential plan, a possible compromise from Sen. Joe Donnelly, an Indiana Democrat, was offered as an amendment during the ag committee meeting this week. It would create a voluntary disclosure program, which could become mandatory in three years if less than 85 percent of companies were listing GMO ingredients.\u003c/p>\n\u003cp>Donnelly characterized his plan as setting \"ambitious goals\" for companies to be more transparent.\u003c/p>\n\u003cp>\"Instead of pitting conventional farmers versus organic [farmers], or concerned parents versus biotech companies, we need to quickly enact legislation that ensures consumers can get the information they want, without sticking misleading labels on every food product,\" he told the committee.\u003c/p>\n\u003cp>This issue wasn't so controversial in the House, where a voluntary labeling measure — sponsored by Kansas Republican Rep. Mike Pompeo — passed easily last July on a bipartisan vote of 275-150.\u003c/p>\n\u003cp>That both bills seeking a voluntary labeling system were sponsored by Republicans based in Midwest farm country shouldn't come as a surprise. The majority of crops grown in the U.S. have been genetically engineered. \u003ca href=\"http://www.centerforfoodsafety.org/issues/311/ge-foods/about-ge-foods\">According to the USDA\u003c/a>, in 2015, 94 percent of soybean acreage and 92 percent of corn acreage are GE seeds.\u003c/p>\n\u003cp>And most of the large farm groups support Roberts' bill, including \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/02/national-corn-growers-association-applauds-introduction-of-proposal-to-avoid-patchwork-of-state-labeling-laws\">the National Corn Growers\u003c/a> and the \u003ca href=\"http://www.oklahomafarmreport.com/wire/news/2016/02/01271_ASAReactsGMOLabeling021916_165536.php#.VsyznOLUXL8\">American Soybean Association\u003c/a>.\u003c/p>\n\u003cp>On the other side of the issue are environmentalists like \u003ca href=\"http://www.foodandwaterwatch.org/insight/case-gmo-labeling\">Food & Water Watch\u003c/a> and a group called Just Label It. They call Roberts' and Pompeo's bills the \"Deny Americans the Right to Know\" or \u003ca href=\"http://www.justlabelit.org/dark-act/\">DARK Act.\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is investigations editor for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a> and \u003ca href=\"http://kcur.org/#stream/0\">KCUR\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.lcc.edu/radio/\" target=\"_blank\">WLNZ-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Congress is scrambling to piece together a national standard for labeling foods that contain genetically modified ingredients before July 1. That's when Vermont's mandatory labeling law kicks in.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With a July 1 deadline looming, Congress was scrambling this week to quickly set a national standard for labeling food products that contain genetically modified ingredients.\u003c/p>\n\u003cp>While most lawmakers mentioned polls showing the \u003ca href=\"http://www.pbs.org/newshour/rundown/poll-finds-americans-support-gmo-food-labeling/\">majority of Americans support GMO\u003c/a> labeling, they differed on whether a national system should be voluntary or mandatory. A \u003ca href=\"http://harvestpublicmedia.org/content/four-reasons-care-about-bill-blocking-state-gmo-laws#.VtnGrOLHl_A\">measure passed in the U.S. House\u003c/a> last summer sets voluntary labeling standards.\u003c/p>\n\u003cp>The first \u003cem>mandatory\u003c/em> GMO labeling law is set to go into effect in Vermont in July – Kansas Republican Sen. Pat Roberts has called it a \"wrecking ball\" headed the food industry's way. Roberts, the chair of the Senate Agriculture, Nutrition and Forestry Committee, won first-round approval on Tuesday for his own GMO labeling bill – which would preempt Vermont's law.\u003c/p>\n\u003cp>Roberts' bill would create a \u003cem>voluntary \u003c/em>USDA labeling standard for GMO foods. Perhaps more importantly, it specifically prevents states from creating their own labeling standards.\u003c/p>\n\u003cp>The labeling issue has created a conundrum for lawmakers. They must weigh the competing interests of activists who want more transparency in the food system, industrial agriculture, and large food companies, while also maneuvering the always-tricky issue of state rights. Pro-GMO forces worry that such labels would inherently imply that something is wrong with these foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given the complicated dynamics involved, Sen. Heidi Heitkamp, a North Dakota Democrat, chastised her fellow committee members for passing the Roberts bill \"in a pretty cavalier way.\" Although she, too, voted for the measure, Heitkamp worried that the committee had essentially voted to \"preempt a state law.\" As she put it, lawmakers were telling Americans \"we know better than they do\" about their right to know what's in their food.\u003c/p>\n\u003cp>\"That's a tough sell,\" Heitkamp told her colleagues. \"It's a tough sell in a political environment where people think that Washington, D.C., doesn't listen to them.\"\u003c/p>\n\u003cp>Roberts' bill now moves to the Senate floor, but he doesn't believe he has the 60 votes needed to get it passed, so a compromise will have to be crafted.\u003c/p>\n\u003cp>Earlier this year, U.S. Agriculture Secretary Tom Vilsack oversaw negotiations on labeling rules between organic companies and conventional food manufacturers. But those talks broke down, and \u003ca href=\"http://www.agri-pulse.com/Vilsack-Congress-must-resolve-GMO-labeling-dispute-02112016.asp\">Vilsack said the issue\u003c/a> is now in the hands of Congress.\u003c/p>\n\u003cp>Meanwhile, a competing labeling measure popped up this week: Democratic Sen. Jeff Merkley of Oregon introduced a bill that would make it mandatory for companies to disclose GMO ingredients as part of nutrition facts labels.\u003c/p>\n\u003cp>Campbell Soup Co., which \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462422610/campbell-soup-switches-sides-in-the-gmo-labeling-fight\">announced in January\u003c/a> that it would begin disclosing GMO ingredients on its products, applauded Merkley's bill \u003ca href=\"https://twitter.com/CampbellSoupCo\">via Twitter\u003c/a>.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">We applaud \u003ca href=\"https://twitter.com/SenJeffMerkley\">@SenJeffMerkley\u003c/a> on intro of \u003ca href=\"https://twitter.com/hashtag/GMO?src=hash\">#GMO\u003c/a> nat'l labeling bill. Provides clear & consistent info consumers seek. \u003ca href=\"https://t.co/MqGJCeqnce\">https://t.co/MqGJCeqnce\u003c/a>\u003c/p>\n\u003cp>— Campbell Soup Co (@CampbellSoupCo) \u003ca href=\"https://twitter.com/CampbellSoupCo/status/705162835253436416\">March 2, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\"Provides clear & consistent info consumers seek,\" the Tweet reads.\u003c/p>\n\u003cp>A fourth potential plan, a possible compromise from Sen. Joe Donnelly, an Indiana Democrat, was offered as an amendment during the ag committee meeting this week. It would create a voluntary disclosure program, which could become mandatory in three years if less than 85 percent of companies were listing GMO ingredients.\u003c/p>\n\u003cp>Donnelly characterized his plan as setting \"ambitious goals\" for companies to be more transparent.\u003c/p>\n\u003cp>\"Instead of pitting conventional farmers versus organic [farmers], or concerned parents versus biotech companies, we need to quickly enact legislation that ensures consumers can get the information they want, without sticking misleading labels on every food product,\" he told the committee.\u003c/p>\n\u003cp>This issue wasn't so controversial in the House, where a voluntary labeling measure — sponsored by Kansas Republican Rep. Mike Pompeo — passed easily last July on a bipartisan vote of 275-150.\u003c/p>\n\u003cp>That both bills seeking a voluntary labeling system were sponsored by Republicans based in Midwest farm country shouldn't come as a surprise. The majority of crops grown in the U.S. have been genetically engineered. \u003ca href=\"http://www.centerforfoodsafety.org/issues/311/ge-foods/about-ge-foods\">According to the USDA\u003c/a>, in 2015, 94 percent of soybean acreage and 92 percent of corn acreage are GE seeds.\u003c/p>\n\u003cp>And most of the large farm groups support Roberts' bill, including \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/02/national-corn-growers-association-applauds-introduction-of-proposal-to-avoid-patchwork-of-state-labeling-laws\">the National Corn Growers\u003c/a> and the \u003ca href=\"http://www.oklahomafarmreport.com/wire/news/2016/02/01271_ASAReactsGMOLabeling021916_165536.php#.VsyznOLUXL8\">American Soybean Association\u003c/a>.\u003c/p>\n\u003cp>On the other side of the issue are environmentalists like \u003ca href=\"http://www.foodandwaterwatch.org/insight/case-gmo-labeling\">Food & Water Watch\u003c/a> and a group called Just Label It. They call Roberts' and Pompeo's bills the \"Deny Americans the Right to Know\" or \u003ca href=\"http://www.justlabelit.org/dark-act/\">DARK Act.\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is investigations editor for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a> and \u003ca href=\"http://kcur.org/#stream/0\">KCUR\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.lcc.edu/radio/\" target=\"_blank\">WLNZ-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Here's an exercise in deductive logic, with implications for our food supply.\u003c/p>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Insects such as bees and butterflies are helpful, and sometimes essential, for producing much of our \u003ca href=\"http://rspb.royalsocietypublishing.org/content/274/1608/303\">food\u003c/a>, including a majority of our fruits, vegetables and nuts.\u003c/p>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Many of these pollinators, especially wild ones such as bumblebees, are in trouble. In Europe, where the phenomenon has been studied most carefully, about a third of all bee and butterfly species are declining, and 9 percent are threatened with extinction.\u003c/p>\n\u003cp>The seemingly logical conclusion? Food production will decline along with the pollinators.\u003c/p>\n\u003cp>This is the basis of a \u003ca href=\"http://www.nytimes.com/2016/02/27/science/decline-of-species-that-pollinate-poses-a-threat-to-global-food-supply-report-warns.html\">headline-generating\u003c/a> summary of a new and massive scientific \u003ca href=\"http://www.ipbes.net/work-programme/pollination\">report\u003c/a> prepared by 80 scientists around the world, and sponsored by the United Nations. Only a summary of the report has been released at this point.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to the summary, fewer pollinators could lead to food shortages, \"impacting health and nutritional security.\"\u003c/p>\n\u003cp>This simple, logical deduction, however, is bedeviled by many complicating factors.\u003c/p>\n\u003cp>First, the world's biggest crops, the ones that billions of people still depend on for most of their calories, don't rely on insects or other pollinators. These crops include corn, wheat, soybeans and rice.\u003c/p>\n\u003cp>That still leaves a lot of other crops, though, and many of them are growing in popularity. Berries, vegetables, fruits and nuts tend to benefit most from pollinators. \u003ca href=\"https://sites.google.com/site/marceloaizen/\">Marcelo Aizen\u003c/a>, a researcher at \u003ca href=\"http://www.uncoma.edu.ar/\">Universidad Nacional del Comahue\u003c/a> in Argentina and co-author of the U.N. report, has reported that the amount of land devoted to these \"pollinator-dependent\" crops has been increasing at a much faster rate, globally, than pollinator-indifferent grains.\u003c/p>\n\u003cp>According to Aizen, the surging popularity of these nutritious crops could run headlong into the roadblock of vanishing pollinators. With fewer bees or butterflies available, yields could fall, making these valuable foods even more expensive.\u003c/p>\n\u003cp>The degree of probable damage, however, is largely a matter of speculation. According to Jaboury Ghazoul, an ecologist at ETH Zurich, a leading university in Switzerland, \"in most farming systems, production is limited by other, far more important factors\" — such as pests and diseases, weather, and access to fertilizer.\u003c/p>\n\u003cp>Some crops, meanwhile, like \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/14/146872577/why-california-almonds-need-north-dakota-flowers-and-a-few-billion-bees\">almonds\u003c/a> and greenhouse-grown tomatoes, rely on pollination by highly managed colonies of bees that are multiplied in captivity and hauled by the truckload to farms where they are needed. This can be expensive, but those pollinators — unlike wild species — are not likely to disappear.\u003c/p>\n\u003cp>\u003cstrong>And yet another wrinkle:\u003c/strong> The places where pollinators have declined most precipitously are the places where crops don't actually need them — like the Midwestern corn and soybean belt. In much of the rest of the world, there's scant evidence that pollinators are even in trouble, which has led Ghazoul to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16701398\">question\u003c/a> whether there really is a \"pollination crisis\" for agriculture. In an email to The Salt, Ghazoul wrote that \"there is an urgent need for conservation, for many reasons, but I do not believe that a clear scientific case has been made for pollinators on the basis of their contribution to food production.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here's an exercise in deductive logic, with implications for our food supply.\u003c/p>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Insects such as bees and butterflies are helpful, and sometimes essential, for producing much of our \u003ca href=\"http://rspb.royalsocietypublishing.org/content/274/1608/303\">food\u003c/a>, including a majority of our fruits, vegetables and nuts.\u003c/p>\n\u003cp>\u003cstrong>Fact:\u003c/strong> Many of these pollinators, especially wild ones such as bumblebees, are in trouble. In Europe, where the phenomenon has been studied most carefully, about a third of all bee and butterfly species are declining, and 9 percent are threatened with extinction.\u003c/p>\n\u003cp>The seemingly logical conclusion? Food production will decline along with the pollinators.\u003c/p>\n\u003cp>This is the basis of a \u003ca href=\"http://www.nytimes.com/2016/02/27/science/decline-of-species-that-pollinate-poses-a-threat-to-global-food-supply-report-warns.html\">headline-generating\u003c/a> summary of a new and massive scientific \u003ca href=\"http://www.ipbes.net/work-programme/pollination\">report\u003c/a> prepared by 80 scientists around the world, and sponsored by the United Nations. Only a summary of the report has been released at this point.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to the summary, fewer pollinators could lead to food shortages, \"impacting health and nutritional security.\"\u003c/p>\n\u003cp>This simple, logical deduction, however, is bedeviled by many complicating factors.\u003c/p>\n\u003cp>First, the world's biggest crops, the ones that billions of people still depend on for most of their calories, don't rely on insects or other pollinators. These crops include corn, wheat, soybeans and rice.\u003c/p>\n\u003cp>That still leaves a lot of other crops, though, and many of them are growing in popularity. Berries, vegetables, fruits and nuts tend to benefit most from pollinators. \u003ca href=\"https://sites.google.com/site/marceloaizen/\">Marcelo Aizen\u003c/a>, a researcher at \u003ca href=\"http://www.uncoma.edu.ar/\">Universidad Nacional del Comahue\u003c/a> in Argentina and co-author of the U.N. report, has reported that the amount of land devoted to these \"pollinator-dependent\" crops has been increasing at a much faster rate, globally, than pollinator-indifferent grains.\u003c/p>\n\u003cp>According to Aizen, the surging popularity of these nutritious crops could run headlong into the roadblock of vanishing pollinators. With fewer bees or butterflies available, yields could fall, making these valuable foods even more expensive.\u003c/p>\n\u003cp>The degree of probable damage, however, is largely a matter of speculation. According to Jaboury Ghazoul, an ecologist at ETH Zurich, a leading university in Switzerland, \"in most farming systems, production is limited by other, far more important factors\" — such as pests and diseases, weather, and access to fertilizer.\u003c/p>\n\u003cp>Some crops, meanwhile, like \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/14/146872577/why-california-almonds-need-north-dakota-flowers-and-a-few-billion-bees\">almonds\u003c/a> and greenhouse-grown tomatoes, rely on pollination by highly managed colonies of bees that are multiplied in captivity and hauled by the truckload to farms where they are needed. This can be expensive, but those pollinators — unlike wild species — are not likely to disappear.\u003c/p>\n\u003cp>\u003cstrong>And yet another wrinkle:\u003c/strong> The places where pollinators have declined most precipitously are the places where crops don't actually need them — like the Midwestern corn and soybean belt. In much of the rest of the world, there's scant evidence that pollinators are even in trouble, which has led Ghazoul to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16701398\">question\u003c/a> whether there really is a \"pollination crisis\" for agriculture. In an email to The Salt, Ghazoul wrote that \"there is an urgent need for conservation, for many reasons, but I do not believe that a clear scientific case has been made for pollinators on the basis of their contribution to food production.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Herring Headache: The Big Obstacles To Eating Small Fish In California",
"title": "Herring Headache: The Big Obstacles To Eating Small Fish In California",
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"content": "\u003cp>Every winter, a small fleet of commercial fishing boats sets gillnets in the San Francisco Bay. Their target: Pacific herring, which enter the estuary in huge numbers to spawn and are easily caught by the millions. The fishermen fill their holds with herring just yards from the waterfront of downtown San Francisco, where many restaurants serve fresh, locally caught seafood.\u003c/p>\n\u003cp>But they rarely serve herring. Rather, nearly all the herring caught by commercial fishermen in the bay are ultimately fed to animals, including farm-reared fish. The most valuable part of the herring is the females' roe, which is extracted,cured and eaten in Japan as the delicacy \u003cem>kazunoko.\u003c/em>\u003c/p>\n\u003cp>Now, a few sustainable seafood proponents and commercial fishermen are striving to change this – to divert the stream of herring that enters obscure export markets and turn this little fish into a local culinary star.\u003c/p>\n\u003cp>Success, however, has been limited.\u003c/p>\n\u003cp>\"We haven't done nearly a good enough job yet of promoting herring as a local, sustainable food source,\" says \u003ca href=\"http://oceana.org/about-oceana/people-partners/oceana-staff/geoff-shester\">Geoff Shester\u003c/a>, California campaign director for the marine protection group Oceana. \"We live in one of the most progressive, conservation-oriented cities in the country, and virtually no one is utilizing this healthy, sustainable resource that's right in their backyard.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Herring are delicious, with flaky, mild meat and oil that sizzles on their skin when grilled over a flame. The fish may also be pickled, smoked and fried.\u003c/p>\n\u003cp>But Americans generally aren't interested in eating small, oily fish with numerous bones – even though, in the case of herring, their oil content is part of what makes them tasty and healthy, and many of their bones are small enough that they can be eaten.\u003c/p>\n\u003cp>\"The mainstream American palate for seafood is really disappointing,\" says commercial fisherman Kirk Lombard, who has a commercially registered kayak and sells hook-and-line-caught fish through his company, \u003ca href=\"http://www.seaforager.com/#!sustainable---information/cz0r\" target=\"_blank\">Sea Forager\u003c/a>. \"People want to eat fish that doesn't have any flavor, and they don't want to deal with bones.\"\u003c/p>\n\u003cp>Chefs and seafood advocates around the world are trying to change this. Last March, 20 star chefs \u003ca href=\"http://perfectprotein.oceana.org/meet-the-chefs/\">gathered in Spain\u003c/a> to discuss the environmental virtues of eating what many still call \"bait fish\" and ways to promote these species – including anchovies, sardines, mackerel and herring – as culinary attractions.\u003c/p>\n\u003cp>But the case of California's herring exemplifies some of the challenges of spreading this message. For one thing, many seafood fans here – and chefs, for that matter – don't know much about herring, says Kenny Belov, owner of Fish Restaurant in Sausalito, Calif.\u003c/p>\n\u003cp>\"When you don't know something is coming into season, you're less excited to use it,\" Belov says. \"Everyone knows when Dungeness crab is supposed to start, and everyone knows when king salmon is supposed to start. How many people can tell you when it's herring season?\"\u003c/p>\n\u003cp>Belov has been trying to get people interested in herring for more than a decade, mainly by featuring it at his restaurant. He also sells herring through his seafood company, \u003ca href=\"http://twoxsea.com/\">TwoXSea\u003c/a>, and has been a sponsor of the annual Sausalito Herring Festival, which just saw its fourth go-around in January. While a few dozen other Bay Area restaurants also serve herring, Belov guesses more than 99 percent of the San Francisco Bay herring catch is processed for roe.\u003c/p>\n\u003cp>This processing happens in British Columbia, home to a large commercial herring industry of its own. Whereas the San Francisco Bay fleet captures, at most, \u003ca href=\"https://www.wildlife.ca.gov/Fishing/Commercial/Landings#26004609-2014\">2,000 or 3,000\u003c/a> tons of herring in a season – and often much less – the Canadian fishery lands \u003ca href=\"http://www.pac.dfo-mpo.gc.ca/science/species-especes/pelagic-pelagique/herring-hareng/herspawn/hcatch1b-eng.html\">15,000 to 30,000\u003c/a> tons a season. The fish processed for their roe are split open and the large, finger-sized egg sacks of the females extracted and reserved for curing.\u003c/p>\n\u003cfigure id=\"attachment_107274\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/herringroe.jpg\" alt=\"For commercial fishermen in the San Francisco Bay, the most valuable part of the herring is the females' roe, which is extracted, cured and eaten in Japan as the delicacy <em>kazunoko</em>.\" width=\"700\" height=\"393\" class=\"size-full wp-image-107274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/herringroe.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/herringroe-400x225.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">For commercial fishermen in the San Francisco Bay, the most valuable part of the herring is the females' roe, which is extracted, cured and eaten in Japan as the delicacy \u003cem>kazunoko\u003c/em>. \u003ccite>(Alastair Bland for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the \u003ca href=\"http://www.canfisco.com/\" target=\"_blank\">Canadian Fishing Company\u003c/a>, based in Vancouver, all carcasses of herring processed for roe are reduced into fishmeal and sold to farms and aquaculture facilities, including coastal salmon-rearing operations, according to Rob Morley, the company's vice-president of production and corporate development.\u003c/p>\n\u003cp>Feeding these fish to humans would be a better use of all that protein, argues Geoff Shester of Oceana. He says small schooling fish like herring are especially healthy to eat, since they contain low mercury levels compared to predatory species like swordfish, shark and tuna. Small forage fish species are also lower on the food chain, which means it takes less energy for the ocean to produce them, Shester says.\u003c/p>\n\u003cp>Feeding these small fish to bigger, farmed\u003cstrong> \u003c/strong>fish, like salmon or tuna, is relatively wasteful, he says.\u003c/p>\n\u003cp>\"You're actually helping save herring by eating them directly, because if you eat a pound of farmed salmon, it took four pounds of herring to create that salmon,\" Shester says. \"So, you could just eat the one pound of herring directly.\"\u003c/p>\n\u003cp>Lombard \u003ca href=\"https://www.youtube.com/watch?v=tYz6mO5vAWA\" target=\"_blank\">has delivered a TEDx talk\u003c/a> about the importance of eating smaller fishes lower on the food chain and says it makes every bit of sense to eat herring.\u003c/p>\n\u003cp>\"The marine food web is based on eating little fish,\" he tells me. \"They're designed by nature to come back, to resist predation and overfishing. They're the rabbits, the field mice, of the sea.\"\u003c/p>\n\u003cp>It's not just consumer tastes that have impeded efforts to develop a Bay Area market for whole, fresh herring: There are also regulatory hurdles. As things are now, only commercial fishermen with boats and gillnets may sell herring. For these fishermen, who catch herring by the ton, the most profitable way to move the fish onshore and return to the water to catch more is to sell the herring into the roe market, which relies on huge quantities of fish.\u003c/p>\n\u003cp>The handlers who buy seafood at San Francisco's Fisherman's Wharf, says Lombard, are happy to sell handfuls to restaurants and retailers now and then. But the herring, he says, are often in bad shape, and not particularly appetizing for chef shoppers.\u003c/p>\n\u003cp>\"They're choked, beaten, sometimes even walked on, stacked 20 tons deep, and then vacuumed into a giant plastic bin,\" he says.\u003c/p>\n\u003cp>Several years ago, Lombard attempted to create a small-scale, artisanal fishery specifically to provide herring to local restaurants and retailers. He proposed that state fishery regulators adjust the law to allow fishermen using hand-thrown cast nets to catch small quantities of herring to sell directly to markets and restaurants. The proposal, says Lombard, was quickly rejected.\u003c/p>\n\u003cp>Some locals who want herring catch the fish themselves, mainly with small cast nets thrown from the shore. Mike Chin, a Bay Area resident and recreational fisherman, catches several bucketfuls – about 100 pounds – of herring by this method each winter. At home, he smokes, pickles and pan fries his catch. He cooks many whole, and the backbones, pushed to the side of the plate during dinner, can be fried later for a crunchy, delicious snack. The innards and gills are used as garden fertilizer. Virtually nothing is wasted.\u003c/p>\n\u003cp>\"I really think it's great to get the word out about this, that you don't need a big piece of white fillet,\" Chin says. \"You can eat these small fish, and the bones won't kill you.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Chefs and environmentalists have been promoting the benefits of eating fish lower down the food chain. But San Francisco's herring fishery shows some of the challenges to spreading that message.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every winter, a small fleet of commercial fishing boats sets gillnets in the San Francisco Bay. Their target: Pacific herring, which enter the estuary in huge numbers to spawn and are easily caught by the millions. The fishermen fill their holds with herring just yards from the waterfront of downtown San Francisco, where many restaurants serve fresh, locally caught seafood.\u003c/p>\n\u003cp>But they rarely serve herring. Rather, nearly all the herring caught by commercial fishermen in the bay are ultimately fed to animals, including farm-reared fish. The most valuable part of the herring is the females' roe, which is extracted,cured and eaten in Japan as the delicacy \u003cem>kazunoko.\u003c/em>\u003c/p>\n\u003cp>Now, a few sustainable seafood proponents and commercial fishermen are striving to change this – to divert the stream of herring that enters obscure export markets and turn this little fish into a local culinary star.\u003c/p>\n\u003cp>Success, however, has been limited.\u003c/p>\n\u003cp>\"We haven't done nearly a good enough job yet of promoting herring as a local, sustainable food source,\" says \u003ca href=\"http://oceana.org/about-oceana/people-partners/oceana-staff/geoff-shester\">Geoff Shester\u003c/a>, California campaign director for the marine protection group Oceana. \"We live in one of the most progressive, conservation-oriented cities in the country, and virtually no one is utilizing this healthy, sustainable resource that's right in their backyard.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Herring are delicious, with flaky, mild meat and oil that sizzles on their skin when grilled over a flame. The fish may also be pickled, smoked and fried.\u003c/p>\n\u003cp>But Americans generally aren't interested in eating small, oily fish with numerous bones – even though, in the case of herring, their oil content is part of what makes them tasty and healthy, and many of their bones are small enough that they can be eaten.\u003c/p>\n\u003cp>\"The mainstream American palate for seafood is really disappointing,\" says commercial fisherman Kirk Lombard, who has a commercially registered kayak and sells hook-and-line-caught fish through his company, \u003ca href=\"http://www.seaforager.com/#!sustainable---information/cz0r\" target=\"_blank\">Sea Forager\u003c/a>. \"People want to eat fish that doesn't have any flavor, and they don't want to deal with bones.\"\u003c/p>\n\u003cp>Chefs and seafood advocates around the world are trying to change this. Last March, 20 star chefs \u003ca href=\"http://perfectprotein.oceana.org/meet-the-chefs/\">gathered in Spain\u003c/a> to discuss the environmental virtues of eating what many still call \"bait fish\" and ways to promote these species – including anchovies, sardines, mackerel and herring – as culinary attractions.\u003c/p>\n\u003cp>But the case of California's herring exemplifies some of the challenges of spreading this message. For one thing, many seafood fans here – and chefs, for that matter – don't know much about herring, says Kenny Belov, owner of Fish Restaurant in Sausalito, Calif.\u003c/p>\n\u003cp>\"When you don't know something is coming into season, you're less excited to use it,\" Belov says. \"Everyone knows when Dungeness crab is supposed to start, and everyone knows when king salmon is supposed to start. How many people can tell you when it's herring season?\"\u003c/p>\n\u003cp>Belov has been trying to get people interested in herring for more than a decade, mainly by featuring it at his restaurant. He also sells herring through his seafood company, \u003ca href=\"http://twoxsea.com/\">TwoXSea\u003c/a>, and has been a sponsor of the annual Sausalito Herring Festival, which just saw its fourth go-around in January. While a few dozen other Bay Area restaurants also serve herring, Belov guesses more than 99 percent of the San Francisco Bay herring catch is processed for roe.\u003c/p>\n\u003cp>This processing happens in British Columbia, home to a large commercial herring industry of its own. Whereas the San Francisco Bay fleet captures, at most, \u003ca href=\"https://www.wildlife.ca.gov/Fishing/Commercial/Landings#26004609-2014\">2,000 or 3,000\u003c/a> tons of herring in a season – and often much less – the Canadian fishery lands \u003ca href=\"http://www.pac.dfo-mpo.gc.ca/science/species-especes/pelagic-pelagique/herring-hareng/herspawn/hcatch1b-eng.html\">15,000 to 30,000\u003c/a> tons a season. The fish processed for their roe are split open and the large, finger-sized egg sacks of the females extracted and reserved for curing.\u003c/p>\n\u003cfigure id=\"attachment_107274\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/herringroe.jpg\" alt=\"For commercial fishermen in the San Francisco Bay, the most valuable part of the herring is the females' roe, which is extracted, cured and eaten in Japan as the delicacy <em>kazunoko</em>.\" width=\"700\" height=\"393\" class=\"size-full wp-image-107274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/herringroe.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/herringroe-400x225.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">For commercial fishermen in the San Francisco Bay, the most valuable part of the herring is the females' roe, which is extracted, cured and eaten in Japan as the delicacy \u003cem>kazunoko\u003c/em>. \u003ccite>(Alastair Bland for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the \u003ca href=\"http://www.canfisco.com/\" target=\"_blank\">Canadian Fishing Company\u003c/a>, based in Vancouver, all carcasses of herring processed for roe are reduced into fishmeal and sold to farms and aquaculture facilities, including coastal salmon-rearing operations, according to Rob Morley, the company's vice-president of production and corporate development.\u003c/p>\n\u003cp>Feeding these fish to humans would be a better use of all that protein, argues Geoff Shester of Oceana. He says small schooling fish like herring are especially healthy to eat, since they contain low mercury levels compared to predatory species like swordfish, shark and tuna. Small forage fish species are also lower on the food chain, which means it takes less energy for the ocean to produce them, Shester says.\u003c/p>\n\u003cp>Feeding these small fish to bigger, farmed\u003cstrong> \u003c/strong>fish, like salmon or tuna, is relatively wasteful, he says.\u003c/p>\n\u003cp>\"You're actually helping save herring by eating them directly, because if you eat a pound of farmed salmon, it took four pounds of herring to create that salmon,\" Shester says. \"So, you could just eat the one pound of herring directly.\"\u003c/p>\n\u003cp>Lombard \u003ca href=\"https://www.youtube.com/watch?v=tYz6mO5vAWA\" target=\"_blank\">has delivered a TEDx talk\u003c/a> about the importance of eating smaller fishes lower on the food chain and says it makes every bit of sense to eat herring.\u003c/p>\n\u003cp>\"The marine food web is based on eating little fish,\" he tells me. \"They're designed by nature to come back, to resist predation and overfishing. They're the rabbits, the field mice, of the sea.\"\u003c/p>\n\u003cp>It's not just consumer tastes that have impeded efforts to develop a Bay Area market for whole, fresh herring: There are also regulatory hurdles. As things are now, only commercial fishermen with boats and gillnets may sell herring. For these fishermen, who catch herring by the ton, the most profitable way to move the fish onshore and return to the water to catch more is to sell the herring into the roe market, which relies on huge quantities of fish.\u003c/p>\n\u003cp>The handlers who buy seafood at San Francisco's Fisherman's Wharf, says Lombard, are happy to sell handfuls to restaurants and retailers now and then. But the herring, he says, are often in bad shape, and not particularly appetizing for chef shoppers.\u003c/p>\n\u003cp>\"They're choked, beaten, sometimes even walked on, stacked 20 tons deep, and then vacuumed into a giant plastic bin,\" he says.\u003c/p>\n\u003cp>Several years ago, Lombard attempted to create a small-scale, artisanal fishery specifically to provide herring to local restaurants and retailers. He proposed that state fishery regulators adjust the law to allow fishermen using hand-thrown cast nets to catch small quantities of herring to sell directly to markets and restaurants. The proposal, says Lombard, was quickly rejected.\u003c/p>\n\u003cp>Some locals who want herring catch the fish themselves, mainly with small cast nets thrown from the shore. Mike Chin, a Bay Area resident and recreational fisherman, catches several bucketfuls – about 100 pounds – of herring by this method each winter. At home, he smokes, pickles and pan fries his catch. He cooks many whole, and the backbones, pushed to the side of the plate during dinner, can be fried later for a crunchy, delicious snack. The innards and gills are used as garden fertilizer. Virtually nothing is wasted.\u003c/p>\n\u003cp>\"I really think it's great to get the word out about this, that you don't need a big piece of white fillet,\" Chin says. \"You can eat these small fish, and the bones won't kill you.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Study: Program To Protect Fish Is Saving Fishermen's Lives, Too",
"title": "Study: Program To Protect Fish Is Saving Fishermen's Lives, Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.\u003c/p>\n\u003cp>That's according to a new study published Monday in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>. Researchers found that\u003ca href=\"http://www.npr.org/sections/money/2015/11/04/454698093/episode-661-the-less-deadly-catch\"> catch share programs\u003c/a> (where fishermen are allotted a set quota of the catch) reduce some of the notoriously risky behavior fishermen are known for, such as fishing in stormy weather, delaying vessel maintenance, or heading out to sea in a boat laden with too much heavy fishing gear.\u003c/p>\n\u003cp>Traditional fishery-management programs open and close fishing seasons on specific days. By contrast, catch shares work on a quota system, under which fishermen have a longer window to harvest their predetermined share. That gives fishermen the luxury (and perhaps the life-saving option) of time.\u003c/p>\n\u003cp>The findings don't surprise Scott Campbell Sr., who spent most of his 35-year career fishing the Bering Sea for king crab the way it used to be done: derby-style. Crab season would open, and regardless of weather, Campbell and his crew would be on the water, hoping to nab enough crab during the season's brief window to keep his business afloat.\u003c/p>\n\u003cp>\"If you can picture a four-day season for crab — and that's the only four days you're going to get — and a 50-knot storm blows in for 24 to 48 hours of that four days, well, a lot of boats didn't stop fishing, because that was their only revenue stream for the whole year,\" says Campbell. \"It forced us to take unnecessary risks for financial survival.\" (His son, Scott Campbell Jr., is a former star of Discovery Channel's \u003cem>Deadliest Catch\u003c/em>, about the hazards of the fishing industry.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That kind of risk-taking has historically made fishing one of the nation's most dangerous professions, with a fatality rate more than 30 times the U.S. average, according to the new report.\u003c/p>\n\u003cp>Today there are approximately two dozen state and federal catch share programs in the U.S.\u003ca href=\"http://fisherysolutionscenter.edf.org/sites/catchshares.edf.org/files/US_Catch_Shares_Over_Time_0.pdf\"> Most launched in the last decade\u003c/a>. However, derby-style fishing still exists in many U.S. regions, including the Pacific and Atlantic swordfish fisheries, the Northeast's monkfish and herring fisheries, and the West Coast dungeness crab fishery.\u003c/p>\n\u003cp>Plenty of studies have looked at the environmental benefits of catch share programs — such as the reduction of bycatch, the ability to maximize the value of the catch, and direct impacts on the way fisheries are managed. But what makes this paper innovative is that it's looking at actual risk-taking data, says the study's author, \u003ca href=\"http://www.nwfsc.noaa.gov/contact/display_staffprofile.cfm?staffid=3040\">Lisa Pfeiffer,\u003c/a> an economist at the Northwest Fisheries Science Center.\u003c/p>\n\u003cp>Pfeiffer examined the impact a catch-share management program had on fishing safety by looking at the particularly data-rich West Coast sablefish fishery.\u003c/p>\n\u003cp>In 1994, the fishery had a nine-day season and was managed with traditional commercial fishing licenses. In 2001, it transitioned to a catch-share management system, with a set quota divided among fishermen and a season that now lasted seven months. Pfeiffer crunched data pulled from fishing records with information from the National Weather Service. She tracked high wind days — where fishermen would face rough waves and stormy conditions. And she found that, under the catch share program, fishermen were far more likely to keep their boats docked than risk their lives at sea — fishing trips on high wind days dropped by a whopping 79 percent.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact at the Environmental Defense Fund (which \u003ca href=\"https://www.edf.org/oceans/how-catch-shares-work-promising-solution\">supports and promotes\u003c/a> catch share programs), says that dramatic jump in safe fishing behavior makes sense.\u003c/p>\n\u003cp>\"Usually, catch share programs are implemented for environmental or economic reasons. Safety is probably not the goal at the outset, but it's one of those things that gets realized almost immediately, whether you're fishing in tropical waters like the Gulf of Mexico or in the cold waters of Alaska,\" says Fitzgerald.\u003c/p>\n\u003cp>But can Pfeiffer's findings be applied broadly to the other 23 U.S. catch share programs? If a catch share program replaces derby-style fishing seasons, then yes, she says. But she warns that catch share programs may not reduce risk in fisheries where derby-style fishing didn't previously exist.\u003c/p>\n\u003cp>Not everyone is convinced that catch share programs help all fishermen equally. Many worry that these programs push small fishermen out of the market. That includes Niaz Dorry, coordinating director for the\u003ca href=\"http://www.namanet.org/index.php/about-us\"> Northwest Atlantic Marine Alliance\u003c/a>, a fishermen-led nonprofit that focuses on marine biodiversity.\u003c/p>\n\u003cp>She says fisheries that operate under catch share quotas \"probably have [fewer] incidents because there are fewer boats involved and fewer fishermen. When fleet consolidation from catch shares happens, and you go from 200 smaller boats to five large boats, you're going to have fewer deaths because you have fewer fishermen at sea,\" Dorry says.\u003c/p>\n\u003cp>Indeed, the study did note a 30 percent reduction of the sablefish fishery's fleet size. But Pfeiffer, the study's author, suggests that more boats in the water would have buoyed the safety findings.\u003c/p>\n\u003cp>\"If there's a change in the size of the vessels fishing, that could be a contributing factor,\" she says, because larger ships may withstand stormy weather better. \"But in this case, the boats fishing for sablefish aren't the huge processing vessels you may imagine. Here they have a two- or three-member crew on board,\" says Pfeiffer.\u003c/p>\n\u003cp>But Dorry says that there are other ways to protect the lives of fishermen without pushing small fishermen out of the market. She points to\u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/02/436934709/from-dock-to-dish-a-new-model-connects-chefs-to-local-fishermen\"> community supported fishery programs\u003c/a>, which create a ready-made market for what fishermen are able to catch, regardless of weather.\u003c/p>\n\u003cp>\"Finding markets that understand fishermen better gives them more control over when they should go fishing and other means of staying safe at sea,\" she says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Catch share programs — where fishermen are allotted a set quota of the catch --reduce the notoriously risky behavior fishermen are known for, like sailing in stormy weather, a new study finds.",
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"description": "Catch share programs — where fishermen are allotted a set quota of the catch --reduce the notoriously risky behavior fishermen are known for, like sailing in stormy weather, a new study finds.",
"title": "Study: Program To Protect Fish Is Saving Fishermen's Lives, Too | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.\u003c/p>\n\u003cp>That's according to a new study published Monday in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>. Researchers found that\u003ca href=\"http://www.npr.org/sections/money/2015/11/04/454698093/episode-661-the-less-deadly-catch\"> catch share programs\u003c/a> (where fishermen are allotted a set quota of the catch) reduce some of the notoriously risky behavior fishermen are known for, such as fishing in stormy weather, delaying vessel maintenance, or heading out to sea in a boat laden with too much heavy fishing gear.\u003c/p>\n\u003cp>Traditional fishery-management programs open and close fishing seasons on specific days. By contrast, catch shares work on a quota system, under which fishermen have a longer window to harvest their predetermined share. That gives fishermen the luxury (and perhaps the life-saving option) of time.\u003c/p>\n\u003cp>The findings don't surprise Scott Campbell Sr., who spent most of his 35-year career fishing the Bering Sea for king crab the way it used to be done: derby-style. Crab season would open, and regardless of weather, Campbell and his crew would be on the water, hoping to nab enough crab during the season's brief window to keep his business afloat.\u003c/p>\n\u003cp>\"If you can picture a four-day season for crab — and that's the only four days you're going to get — and a 50-knot storm blows in for 24 to 48 hours of that four days, well, a lot of boats didn't stop fishing, because that was their only revenue stream for the whole year,\" says Campbell. \"It forced us to take unnecessary risks for financial survival.\" (His son, Scott Campbell Jr., is a former star of Discovery Channel's \u003cem>Deadliest Catch\u003c/em>, about the hazards of the fishing industry.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That kind of risk-taking has historically made fishing one of the nation's most dangerous professions, with a fatality rate more than 30 times the U.S. average, according to the new report.\u003c/p>\n\u003cp>Today there are approximately two dozen state and federal catch share programs in the U.S.\u003ca href=\"http://fisherysolutionscenter.edf.org/sites/catchshares.edf.org/files/US_Catch_Shares_Over_Time_0.pdf\"> Most launched in the last decade\u003c/a>. However, derby-style fishing still exists in many U.S. regions, including the Pacific and Atlantic swordfish fisheries, the Northeast's monkfish and herring fisheries, and the West Coast dungeness crab fishery.\u003c/p>\n\u003cp>Plenty of studies have looked at the environmental benefits of catch share programs — such as the reduction of bycatch, the ability to maximize the value of the catch, and direct impacts on the way fisheries are managed. But what makes this paper innovative is that it's looking at actual risk-taking data, says the study's author, \u003ca href=\"http://www.nwfsc.noaa.gov/contact/display_staffprofile.cfm?staffid=3040\">Lisa Pfeiffer,\u003c/a> an economist at the Northwest Fisheries Science Center.\u003c/p>\n\u003cp>Pfeiffer examined the impact a catch-share management program had on fishing safety by looking at the particularly data-rich West Coast sablefish fishery.\u003c/p>\n\u003cp>In 1994, the fishery had a nine-day season and was managed with traditional commercial fishing licenses. In 2001, it transitioned to a catch-share management system, with a set quota divided among fishermen and a season that now lasted seven months. Pfeiffer crunched data pulled from fishing records with information from the National Weather Service. She tracked high wind days — where fishermen would face rough waves and stormy conditions. And she found that, under the catch share program, fishermen were far more likely to keep their boats docked than risk their lives at sea — fishing trips on high wind days dropped by a whopping 79 percent.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact at the Environmental Defense Fund (which \u003ca href=\"https://www.edf.org/oceans/how-catch-shares-work-promising-solution\">supports and promotes\u003c/a> catch share programs), says that dramatic jump in safe fishing behavior makes sense.\u003c/p>\n\u003cp>\"Usually, catch share programs are implemented for environmental or economic reasons. Safety is probably not the goal at the outset, but it's one of those things that gets realized almost immediately, whether you're fishing in tropical waters like the Gulf of Mexico or in the cold waters of Alaska,\" says Fitzgerald.\u003c/p>\n\u003cp>But can Pfeiffer's findings be applied broadly to the other 23 U.S. catch share programs? If a catch share program replaces derby-style fishing seasons, then yes, she says. But she warns that catch share programs may not reduce risk in fisheries where derby-style fishing didn't previously exist.\u003c/p>\n\u003cp>Not everyone is convinced that catch share programs help all fishermen equally. Many worry that these programs push small fishermen out of the market. That includes Niaz Dorry, coordinating director for the\u003ca href=\"http://www.namanet.org/index.php/about-us\"> Northwest Atlantic Marine Alliance\u003c/a>, a fishermen-led nonprofit that focuses on marine biodiversity.\u003c/p>\n\u003cp>She says fisheries that operate under catch share quotas \"probably have [fewer] incidents because there are fewer boats involved and fewer fishermen. When fleet consolidation from catch shares happens, and you go from 200 smaller boats to five large boats, you're going to have fewer deaths because you have fewer fishermen at sea,\" Dorry says.\u003c/p>\n\u003cp>Indeed, the study did note a 30 percent reduction of the sablefish fishery's fleet size. But Pfeiffer, the study's author, suggests that more boats in the water would have buoyed the safety findings.\u003c/p>\n\u003cp>\"If there's a change in the size of the vessels fishing, that could be a contributing factor,\" she says, because larger ships may withstand stormy weather better. \"But in this case, the boats fishing for sablefish aren't the huge processing vessels you may imagine. Here they have a two- or three-member crew on board,\" says Pfeiffer.\u003c/p>\n\u003cp>But Dorry says that there are other ways to protect the lives of fishermen without pushing small fishermen out of the market. She points to\u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/02/436934709/from-dock-to-dish-a-new-model-connects-chefs-to-local-fishermen\"> community supported fishery programs\u003c/a>, which create a ready-made market for what fishermen are able to catch, regardless of weather.\u003c/p>\n\u003cp>\"Finding markets that understand fishermen better gives them more control over when they should go fishing and other means of staying safe at sea,\" she says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Price of Almonds May Have Met a Slippery Slope",
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"content": "\u003cp>Drive anywhere in Central California and you'll find fields of almonds. So many new trees have been planted in recent years that people have begun to wonder whether the growth of the almond industry is unsustainable. It seems like the price of the nut may have met a slippery slope.\u003c/p>\n\u003cp>It started out with almonds getting a lot of bad press over the last few years. The nut was called out for soaking up too much water, while at the same time farmers were making bank on the tree crop. Meanwhile, the commodity slowly lost value.\u003c/p>\n\u003cp>\u003ca href=\"https://far.rabobank.com/en/authors/vernon-crowder.html\">Vernon Crowder \u003c/a>says the price of the nut per pound has dropped \"about 20 percent, maybe just a little bit more, since late 2014.\" Crowder is part of a \u003ca href=\"https://far.rabobank.com/en/home/index.html\">Food and Agribusiness Research Advisory Group\u003c/a> with Rabobank in Fresno.\u003c/p>\n\u003cp>That 20 percent equals a loss of around $1.8 billion. Crowder says the problem is too much supply.\u003c/p>\n\u003cp>\"There have been a lot of new almonds planted over the last three years,\" says Crowder. \"And that's probably part of the reason why the crop was a little bigger than we expected this year. And people know there will be more almonds produced this fall as well.\"\u003c/p>\n\u003cfigure id=\"attachment_106340\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/almonds-on-tree_edited-f9ff2282adda0768dbde42b8808d560afdd66676-s300-c85.jpg\" alt=\"Even with the decrease in prices, almond growers are planting new fields of the nut.\" width=\"300\" height=\"225\" class=\"size-full wp-image-106340\">\u003cfigcaption class=\"wp-caption-text\">Even with the decrease in prices, almond growers are planting new fields of the nut. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the price of almonds rose from around $2.50 three years ago to over $4 per pound in 2014, farmers went crazy. Many replaced their lower-priced crops, like grapes or cotton, with fields of almonds. That flooded the market, and the price dropped to around $3 per pound.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The real kicker was the strength of the dollar in 2015. It began to cost more for places like China and India to buy almonds. In turn, Asian markets are shelling out less cash for the crop.\u003c/p>\n\u003cp>\"We probably pushed the price up too high,\" says Darren Rigg. He handles over 50 million pounds of nuts with \u003ca href=\"http://www.meridiangrowers.com/\">Meridian Growers\u003c/a> in Tulare, Calif.\u003c/p>\n\u003cp>\"It killed off demand, and people at a certain point, they just don't buy,\" Rigg says. \"We're probably coming back into an equilibrium point, but we possibly have overcorrected as well.\"\u003c/p>\n\u003cp>He says over-reliance on markets with a lack of infrastructure and shaky finances are the root cause.\u003c/p>\n\u003cp>\"The whole entire industry has dealt with a lot of defaults out of India and Dubai,\" says Rigg. \"Guys going out of business, guys not picking up loads. And some of them just packing up shop and running off to the Himalayas. And so we still have cargo at foreign ports.\"\u003c/p>\n\u003cfigure id=\"attachment_106341\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85.jpg\" alt=\"In 2015 more than 1.8 billion pounds of almonds were processed in California.\" width=\"800\" height=\"599\" class=\"size-full wp-image-106341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In 2015 more than 1.8 billion pounds of almonds were processed in California. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with the current decrease in the price per pound of almonds, growers are still earning more than they were five years ago. Almond growers like\u003ca href=\"http://delbosquefarms.com/?page_id=20\"> Joe Del Bosque \u003c/a>in Firebaugh, Calif., say they haven't felt the pinch yet.\u003c/p>\n\u003cp>\"Having a couple of good years has given us a good foundation ... to be able to weather this thing,\" Del Bosque says.\u003c/p>\n\u003cp>Del Bosque farms more than 600 acres of almonds. And he says he does worry that the high cost of water, coupled with the lower price of almonds, would decrease profits.\u003c/p>\n\u003cp>\"We're not panicking,\" Del Bosque says. \"If the market stays where it is right now, I think we'll still be OK — if we have water that isn't too expensive this coming year.\"\u003c/p>\n\u003cp>But this is all a balancing act, and Mother Nature has a role to play. Adequate chill hours – almond trees need to rest in winter under 45 degrees for up to 300 hours for normal growth – and ample rains brought by El Nino could mean a healthy crop. But too large of a yield could depress the price of almonds, leading to fewer dollars in farmers' pockets.\u003c/p>\n\u003cp>At the same time, growers are worried that strong storms in February could knock too many flowers off trees during bloom time. The loss of too many flowers could result in a smaller crop — which would make almonds too expensive for foreign bank accounts. Both scenarios could lead to an even greater price drop, but the growers I spoke with remain optimistic.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero covers food and agriculture for Valley Public Radio in California. This \u003ca href=\"http://kvpr.org/\" target=\"_blank\">story\u003c/a> first appeared on the station's website.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "High almond prices led many California growers to put in new plantings in recent years. Too many, it seems: Oversupply has helped push prices down by about 20 percent.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Drive anywhere in Central California and you'll find fields of almonds. So many new trees have been planted in recent years that people have begun to wonder whether the growth of the almond industry is unsustainable. It seems like the price of the nut may have met a slippery slope.\u003c/p>\n\u003cp>It started out with almonds getting a lot of bad press over the last few years. The nut was called out for soaking up too much water, while at the same time farmers were making bank on the tree crop. Meanwhile, the commodity slowly lost value.\u003c/p>\n\u003cp>\u003ca href=\"https://far.rabobank.com/en/authors/vernon-crowder.html\">Vernon Crowder \u003c/a>says the price of the nut per pound has dropped \"about 20 percent, maybe just a little bit more, since late 2014.\" Crowder is part of a \u003ca href=\"https://far.rabobank.com/en/home/index.html\">Food and Agribusiness Research Advisory Group\u003c/a> with Rabobank in Fresno.\u003c/p>\n\u003cp>That 20 percent equals a loss of around $1.8 billion. Crowder says the problem is too much supply.\u003c/p>\n\u003cp>\"There have been a lot of new almonds planted over the last three years,\" says Crowder. \"And that's probably part of the reason why the crop was a little bigger than we expected this year. And people know there will be more almonds produced this fall as well.\"\u003c/p>\n\u003cfigure id=\"attachment_106340\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/almonds-on-tree_edited-f9ff2282adda0768dbde42b8808d560afdd66676-s300-c85.jpg\" alt=\"Even with the decrease in prices, almond growers are planting new fields of the nut.\" width=\"300\" height=\"225\" class=\"size-full wp-image-106340\">\u003cfigcaption class=\"wp-caption-text\">Even with the decrease in prices, almond growers are planting new fields of the nut. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the price of almonds rose from around $2.50 three years ago to over $4 per pound in 2014, farmers went crazy. Many replaced their lower-priced crops, like grapes or cotton, with fields of almonds. That flooded the market, and the price dropped to around $3 per pound.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The real kicker was the strength of the dollar in 2015. It began to cost more for places like China and India to buy almonds. In turn, Asian markets are shelling out less cash for the crop.\u003c/p>\n\u003cp>\"We probably pushed the price up too high,\" says Darren Rigg. He handles over 50 million pounds of nuts with \u003ca href=\"http://www.meridiangrowers.com/\">Meridian Growers\u003c/a> in Tulare, Calif.\u003c/p>\n\u003cp>\"It killed off demand, and people at a certain point, they just don't buy,\" Rigg says. \"We're probably coming back into an equilibrium point, but we possibly have overcorrected as well.\"\u003c/p>\n\u003cp>He says over-reliance on markets with a lack of infrastructure and shaky finances are the root cause.\u003c/p>\n\u003cp>\"The whole entire industry has dealt with a lot of defaults out of India and Dubai,\" says Rigg. \"Guys going out of business, guys not picking up loads. And some of them just packing up shop and running off to the Himalayas. And so we still have cargo at foreign ports.\"\u003c/p>\n\u003cfigure id=\"attachment_106341\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85.jpg\" alt=\"In 2015 more than 1.8 billion pounds of almonds were processed in California.\" width=\"800\" height=\"599\" class=\"size-full wp-image-106341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In 2015 more than 1.8 billion pounds of almonds were processed in California. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with the current decrease in the price per pound of almonds, growers are still earning more than they were five years ago. Almond growers like\u003ca href=\"http://delbosquefarms.com/?page_id=20\"> Joe Del Bosque \u003c/a>in Firebaugh, Calif., say they haven't felt the pinch yet.\u003c/p>\n\u003cp>\"Having a couple of good years has given us a good foundation ... to be able to weather this thing,\" Del Bosque says.\u003c/p>\n\u003cp>Del Bosque farms more than 600 acres of almonds. And he says he does worry that the high cost of water, coupled with the lower price of almonds, would decrease profits.\u003c/p>\n\u003cp>\"We're not panicking,\" Del Bosque says. \"If the market stays where it is right now, I think we'll still be OK — if we have water that isn't too expensive this coming year.\"\u003c/p>\n\u003cp>But this is all a balancing act, and Mother Nature has a role to play. Adequate chill hours – almond trees need to rest in winter under 45 degrees for up to 300 hours for normal growth – and ample rains brought by El Nino could mean a healthy crop. But too large of a yield could depress the price of almonds, leading to fewer dollars in farmers' pockets.\u003c/p>\n\u003cp>At the same time, growers are worried that strong storms in February could knock too many flowers off trees during bloom time. The loss of too many flowers could result in a smaller crop — which would make almonds too expensive for foreign bank accounts. Both scenarios could lead to an even greater price drop, but the growers I spoke with remain optimistic.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero covers food and agriculture for Valley Public Radio in California. This \u003ca href=\"http://kvpr.org/\" target=\"_blank\">story\u003c/a> first appeared on the station's website.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thou Shalt Not Toss Food: Enlisting Religious Groups To Fight Waste",
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"content": "\u003cp>Separation of church and state? When it comes to fighting food waste, the U.S. government is looking to partner up with the faithful.\u003c/p>\n\u003cp>The Environmental Protection Agency on Monday launched the \u003ca href=\"http://www.epa.gov/communityhealth/foodsteward\">Food Steward's Pledge\u003c/a>, an initiative to engage religious groups of all faiths to help redirect the food that ends up in landfills to hungry mouths. It's one piece of the agency's \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">larger plan\u003c/a> to reduce food waste by 50 percent by 2030.\u003c/p>\n\u003cp>\"We can make leaps and bounds in this process if we tackle this problem more systemically and bring a broader number of stakeholders to the table,\" EPA Administrator Gina McCarthy tells us. By engaging religious communities, she says, \"we are tapping into incredibly motivated and dedicated people.\"\u003c/p>\n\u003cp>Food waste connects to the core values of many faith communities, particularly helping the poor and feeding the hungry, McCarthy notes.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">reported\u003c/a>, more than 1,200 calories per American per day are wasted, according to U.S. government figures. Loss occurs on the farm, at the retail level and in homes. We consumers often toss out foods because they've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">passed their sell-by date\u003c/a> — but are still just fine to eat — or because we buy more than we can eat before it goes bad.\u003c/p>\n\u003cfigure id=\"attachment_106028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg\" alt=\"Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill.\" width=\"640\" height=\"360\" class=\"size-full wp-image-106028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill. \u003ccite>(Courtesy of Parroquia San José )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As McCarthy notes, a lot of that is discarded but still edible and wholesome and could be used to feed some of the 48 million American who struggle to get enough to eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the consumer level, changing behavior is key, says EPA Assistant Administrator Mathy Stanislaus, and faith-based groups can help make that happen in a variety of ways. For instance, when these organizations hold potlucks, the leftovers can go to the local food bank.\u003c/p>\n\u003cp>EPA says groups can also work with local grocers, schools and restaurants to direct food to food banks and shelters that would otherwise be wasted. They can hold seminars for the faithful and the broader local community to teach them how to menu plan and shop their own refrigerators first to avoid buying excess food, and how to compost the leftover scraps. EPA has developed a toolkit with lots more suggestions for groups that sign its \"Food Steward's Pledge.\"\u003c/p>\n\u003cp>\"Getting out the message — particular what individual families can do ... local community leaders are critical in doing that,\" Stanislaus tells us. And because faith-based leaders are often trusted advisers in their communities, \"we thought they were a natural ally.\"\u003c/p>\n\u003cp>Food waste is closely tied to another growing concern for many faith-based organizations: climate change, a problem that disproportionately affects the world's poor. Food waste is the single biggest material in U.S. landfills, according to the U.S. Agricultural Department. As this waste decomposes, it releases methane, a powerful greenhouse gas.\u003c/p>\n\u003cfigure id=\"attachment_106029\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg\" alt=\"The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-106029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-960x720.jpg 960w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste. \u003ccite>(Courtesy of Plymouth Congregational Church )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last summer, Pope Francis made headlines around the globe when he issued a \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/06/18/415429852/pope-francis-climate-change-a-principal-challenge-for-humanity\">papal encyclical\u003c/a> urging action on climate change. That call helped energize new conversations throughout the Catholic church on environmental issues — including food waste, says Cecilia Calvo, who coordinates the environmental justice program for the U.S. Conference of Catholic Bishops. She says more Catholics are asking, \"Rather than contributing to a culture of waste, how can we be conscious of our choices?\"\u003c/p>\n\u003cp>Many other faith-based groups already have programs targeting food waste.\u003c/p>\n\u003cp>For example, in the past year, the \u003ca href=\"http://creationcare.org/\">Evangelical Environmental Network,\u003c/a> a policy and advocacy group, launched its own \"Joseph's Pledge\" program: It teaches churches how to minimize food waste through actions like donating to food banks, planting community gardens and composting. (The program's name refers to the biblical Joseph, who helped guide ancient Egypt through seven years of famine.) About 200 churches have signed up so far, EEN President Mitch Hescox tells us. The goal is to reach 1,000.\u003c/p>\n\u003cp>\"Evangelicals are primarily conservative politically,\" Hescox notes. \"They want to take action by themselves. And this is one step they can do themselves to help people to address the problem. And it's a win-win. \"\u003c/p>\n\u003cp>Shantha Ready Alonso, executive director of \u003ca href=\"http://www.creationjustice.org/\">Creation Justice Ministries\u003c/a>, an environmental justice group spun out of the National Council of Churches, says the 100,000 congregations in her organization's network, representing 45 million people, have a variety of programs to address food waste.\u003c/p>\n\u003cp>She points to the \u003ca href=\"http://ferncliff.org/\">Ferncliff Camp and Conference Center\u003c/a> in Little Rock, Ark. Run by the Presbyterian Church, she says it's a model program where 100 percent of food scraps get composted. She says some churches grow food in on-site gardens and direct it to the needy. And she notes that churches and individuals with gardens are also encouraged to donate to \u003ca href=\"http://ampleharvest.org/\">Ample Harvest\u003c/a>, a nonprofit that connects gardeners to local food pantries.\u003c/p>\n\u003cp>\"Good stewardship is part of our DNA,\" she tells us. \"And the idea that 1 in [7] people in America are going hungry and yet we are wasting [so much] food is awful.\"\u003c/p>\n\u003cfigure id=\"attachment_106030\" class=\"wp-caption aligncenter\" style=\"max-width: 2532px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg\" alt=\"A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence.\" width=\"2532\" height=\"1871\" class=\"size-full wp-image-106030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg 2532w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-960x709.jpg 960w\" sizes=\"(max-width: 2532px) 100vw, 2532px\">\u003cfigcaption class=\"wp-caption-text\">A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence. \u003ccite>(Courtesy of Hazon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hazon.org/\">Hazon\u003c/a>, a Jewish environmental organization, already has several programs focused on food and sustainability, says Becca Linden, the group's associate program director. But \"this will be the year we make food waste a priority,\" she says.\u003c/p>\n\u003cp>Among other actions, she says Hazon will screen the food waste documentary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/18/456489490/in-just-eat-it-filmmakers-feast-for-6-months-on-discarded-food\">Just Eat It\u003c/a>, publish a compost guide and raise awareness that expiration dates don't necessarily mean food is no longer fit to eat.\u003c/p>\n\u003cp>Meanwhile, Muslims around the world have been calling attention to the food \u003ca href=\"http://www.bbc.com/news/blogs-news-from-elsewhere-28168162\">waste that occurs during Ramadan\u003c/a>, a period when fasting is followed by feasting that can result in over-purchasing of food. The Quran says Muslims should \"eat and drink: but waste not by excess, for Allah loveth not the wasters.\" In the U.S., the group \u003ca href=\"http://www.greenmuslims.org/\">Green Muslims\u003c/a> is trying to spread awareness of Islam's environmental teachings. For instance, the group offers a \u003ca href=\"http://greenmuslims.org/DCGM%20Green%20Iftar%20Guide.pdf\">guide\u003c/a> to hosting a zero-waste \u003cem>iftar. \u003c/em>\u003c/p>\n\u003cp>Of course, action on food waste transcends Abrahamic religions. One example: \u003ca href=\"http://www.whiteponyexpress.org/\">White Pony Express\u003c/a>, a program in Contra Costa County, Calif., that rescues food from farms and farmers markets, grocers, restaurants and caterers. It was founded by the leader of Sufism Reoriented, an American spiritual order.\u003c/p>\n\u003cp>Cecilia Calvo of the U.S. Conference of Catholic Bishops says there's a growing recognition that protecting the environment is everyone's moral duty. As Calvo notes, the question for many has become: \"What does it mean to care for our common home?\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Separation of church and state? When it comes to fighting food waste, the U.S. government is looking to partner up with the faithful.\u003c/p>\n\u003cp>The Environmental Protection Agency on Monday launched the \u003ca href=\"http://www.epa.gov/communityhealth/foodsteward\">Food Steward's Pledge\u003c/a>, an initiative to engage religious groups of all faiths to help redirect the food that ends up in landfills to hungry mouths. It's one piece of the agency's \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">larger plan\u003c/a> to reduce food waste by 50 percent by 2030.\u003c/p>\n\u003cp>\"We can make leaps and bounds in this process if we tackle this problem more systemically and bring a broader number of stakeholders to the table,\" EPA Administrator Gina McCarthy tells us. By engaging religious communities, she says, \"we are tapping into incredibly motivated and dedicated people.\"\u003c/p>\n\u003cp>Food waste connects to the core values of many faith communities, particularly helping the poor and feeding the hungry, McCarthy notes.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">reported\u003c/a>, more than 1,200 calories per American per day are wasted, according to U.S. government figures. Loss occurs on the farm, at the retail level and in homes. We consumers often toss out foods because they've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">passed their sell-by date\u003c/a> — but are still just fine to eat — or because we buy more than we can eat before it goes bad.\u003c/p>\n\u003cfigure id=\"attachment_106028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg\" alt=\"Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill.\" width=\"640\" height=\"360\" class=\"size-full wp-image-106028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill. \u003ccite>(Courtesy of Parroquia San José )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As McCarthy notes, a lot of that is discarded but still edible and wholesome and could be used to feed some of the 48 million American who struggle to get enough to eat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the consumer level, changing behavior is key, says EPA Assistant Administrator Mathy Stanislaus, and faith-based groups can help make that happen in a variety of ways. For instance, when these organizations hold potlucks, the leftovers can go to the local food bank.\u003c/p>\n\u003cp>EPA says groups can also work with local grocers, schools and restaurants to direct food to food banks and shelters that would otherwise be wasted. They can hold seminars for the faithful and the broader local community to teach them how to menu plan and shop their own refrigerators first to avoid buying excess food, and how to compost the leftover scraps. EPA has developed a toolkit with lots more suggestions for groups that sign its \"Food Steward's Pledge.\"\u003c/p>\n\u003cp>\"Getting out the message — particular what individual families can do ... local community leaders are critical in doing that,\" Stanislaus tells us. And because faith-based leaders are often trusted advisers in their communities, \"we thought they were a natural ally.\"\u003c/p>\n\u003cp>Food waste is closely tied to another growing concern for many faith-based organizations: climate change, a problem that disproportionately affects the world's poor. Food waste is the single biggest material in U.S. landfills, according to the U.S. Agricultural Department. As this waste decomposes, it releases methane, a powerful greenhouse gas.\u003c/p>\n\u003cfigure id=\"attachment_106029\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg\" alt=\"The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-106029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-960x720.jpg 960w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste. \u003ccite>(Courtesy of Plymouth Congregational Church )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last summer, Pope Francis made headlines around the globe when he issued a \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/06/18/415429852/pope-francis-climate-change-a-principal-challenge-for-humanity\">papal encyclical\u003c/a> urging action on climate change. That call helped energize new conversations throughout the Catholic church on environmental issues — including food waste, says Cecilia Calvo, who coordinates the environmental justice program for the U.S. Conference of Catholic Bishops. She says more Catholics are asking, \"Rather than contributing to a culture of waste, how can we be conscious of our choices?\"\u003c/p>\n\u003cp>Many other faith-based groups already have programs targeting food waste.\u003c/p>\n\u003cp>For example, in the past year, the \u003ca href=\"http://creationcare.org/\">Evangelical Environmental Network,\u003c/a> a policy and advocacy group, launched its own \"Joseph's Pledge\" program: It teaches churches how to minimize food waste through actions like donating to food banks, planting community gardens and composting. (The program's name refers to the biblical Joseph, who helped guide ancient Egypt through seven years of famine.) About 200 churches have signed up so far, EEN President Mitch Hescox tells us. The goal is to reach 1,000.\u003c/p>\n\u003cp>\"Evangelicals are primarily conservative politically,\" Hescox notes. \"They want to take action by themselves. And this is one step they can do themselves to help people to address the problem. And it's a win-win. \"\u003c/p>\n\u003cp>Shantha Ready Alonso, executive director of \u003ca href=\"http://www.creationjustice.org/\">Creation Justice Ministries\u003c/a>, an environmental justice group spun out of the National Council of Churches, says the 100,000 congregations in her organization's network, representing 45 million people, have a variety of programs to address food waste.\u003c/p>\n\u003cp>She points to the \u003ca href=\"http://ferncliff.org/\">Ferncliff Camp and Conference Center\u003c/a> in Little Rock, Ark. Run by the Presbyterian Church, she says it's a model program where 100 percent of food scraps get composted. She says some churches grow food in on-site gardens and direct it to the needy. And she notes that churches and individuals with gardens are also encouraged to donate to \u003ca href=\"http://ampleharvest.org/\">Ample Harvest\u003c/a>, a nonprofit that connects gardeners to local food pantries.\u003c/p>\n\u003cp>\"Good stewardship is part of our DNA,\" she tells us. \"And the idea that 1 in [7] people in America are going hungry and yet we are wasting [so much] food is awful.\"\u003c/p>\n\u003cfigure id=\"attachment_106030\" class=\"wp-caption aligncenter\" style=\"max-width: 2532px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg\" alt=\"A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence.\" width=\"2532\" height=\"1871\" class=\"size-full wp-image-106030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg 2532w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-960x709.jpg 960w\" sizes=\"(max-width: 2532px) 100vw, 2532px\">\u003cfigcaption class=\"wp-caption-text\">A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence. \u003ccite>(Courtesy of Hazon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hazon.org/\">Hazon\u003c/a>, a Jewish environmental organization, already has several programs focused on food and sustainability, says Becca Linden, the group's associate program director. But \"this will be the year we make food waste a priority,\" she says.\u003c/p>\n\u003cp>Among other actions, she says Hazon will screen the food waste documentary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/18/456489490/in-just-eat-it-filmmakers-feast-for-6-months-on-discarded-food\">Just Eat It\u003c/a>, publish a compost guide and raise awareness that expiration dates don't necessarily mean food is no longer fit to eat.\u003c/p>\n\u003cp>Meanwhile, Muslims around the world have been calling attention to the food \u003ca href=\"http://www.bbc.com/news/blogs-news-from-elsewhere-28168162\">waste that occurs during Ramadan\u003c/a>, a period when fasting is followed by feasting that can result in over-purchasing of food. The Quran says Muslims should \"eat and drink: but waste not by excess, for Allah loveth not the wasters.\" In the U.S., the group \u003ca href=\"http://www.greenmuslims.org/\">Green Muslims\u003c/a> is trying to spread awareness of Islam's environmental teachings. For instance, the group offers a \u003ca href=\"http://greenmuslims.org/DCGM%20Green%20Iftar%20Guide.pdf\">guide\u003c/a> to hosting a zero-waste \u003cem>iftar. \u003c/em>\u003c/p>\n\u003cp>Of course, action on food waste transcends Abrahamic religions. One example: \u003ca href=\"http://www.whiteponyexpress.org/\">White Pony Express\u003c/a>, a program in Contra Costa County, Calif., that rescues food from farms and farmers markets, grocers, restaurants and caterers. It was founded by the leader of Sufism Reoriented, an American spiritual order.\u003c/p>\n\u003cp>Cecilia Calvo of the U.S. Conference of Catholic Bishops says there's a growing recognition that protecting the environment is everyone's moral duty. As Calvo notes, the question for many has become: \"What does it mean to care for our common home?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "More Hospitals Are Ditching Antibiotics In The Meat They Serve",
"title": "More Hospitals Are Ditching Antibiotics In The Meat They Serve",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Every year some 2 million Americans get infections from antibiotic-resistant bacteria, and 23,000 of them die from these superbugs.\u003c/p>\n\u003cp>Superbugs are mostly a hospital problem: They're where these pathogens are often born and spread, and where the infected come for help. But hospitals are not where the majority of antibiotics sold in the U.S. are used.\u003c/p>\n\u003cp>Food and Drug Administration \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM476258.pdf\">data show\u003c/a> that 62 percent of antibiotics important for human health are sold to food animal producers and used on farms. And in December, the agency \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/11/459274335/antibiotic-use-on-farms-is-up-despite-promises-to-kick-the-drugs\">noted\u003c/a> that antibiotics for use on the farm increased in 2014, including antibiotics important in human medicine.\u003c/p>\n\u003cp>Concern about the livestock industry's overuse of antibiotics has led a number of health care institutions to start choosing meat from animals raised without antibiotics whenever they can. According to Practice Greenhealth, a nonprofit that's helping the health care industry on this issue, more than 400 U.S. hospitals are working toward a goal of making 20 percent of their meat purchases \"antibiotic-free.\" And around a dozen hospitals have already switched the majority of their chicken purchases to antibiotic-free.\u003c/p>\n\u003cp>\"Health care is really voicing their demand for [antibiotic-free meat] products,\" says Hillary Bisnett, a food expert for Practice Greenhealth and Health Care Without Harm. \"Hospitals understand antibiotic resistance, and they're being asked to steward their own use of antibiotics. So it's very easy for them to say, 'Livestock producers need to be doing their part, too.' \"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Is meat from animals raised without antibiotics really better? Public health groups who follow this issue, like the Pew Charitable Trusts, say it can be safer. Of greatest concern is that when chicken, hog or cattle farmers use drugs to promote growth or prevent disease in their animals, they'll overuse the drugs and create resistant bacteria, like \u003cem>Salmonella\u003c/em> and \u003cem>Campylobacter,\u003c/em> that could make people sick.\u003c/p>\n\u003cp>Various studies, including \u003ca href=\"http://cid.oxfordjournals.org/content/early/2015/07/09/cid.civ428.full\">ones\u003c/a> by George Washington University microbiologist Lance Price and advocacy groups like \u003ca href=\"ConsumerReports.org/cro/beefsafety\">Consumer Reports\u003c/a> and the \u003ca href=\"http://www.ewg.org/meateatersguide/superbugs/\">Environmental Working Group\u003c/a>, have found resistant bacteria on samples of beef, pork, turkey and chicken from supermarkets. If meat contaminated this way isn't cooked properly, the resistant bacteria can infect humans. And if the pathogens are resistant to antibiotics designed to kill them, then doctors may have few tools to treat the infections.\u003c/p>\n\u003cp>Among the hospitals that have made antibiotic-free meat a priority for their food services is \u003ca href=\"http://www.hackensackumc.org/\">Hackensack University Medical Center\u003c/a> in New Jersey. But according to Kyle Tafuri, senior sustainability adviser at the hospital, it wasn't easy to figure out how to switch 100 percent of their chicken purchases to antibiotic-free.\u003c/p>\n\u003cfigure id=\"attachment_105944\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-400x361.jpg\" alt=\"Perdue's Harvestland brand, antibiotic-free chicken served at Overlake Medical Center in Bellevue, Wash.\" width=\"400\" height=\"361\" class=\"size-thumbnail wp-image-105944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-400x361.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-800x722.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-768x693.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-1440x1300.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-1180x1065.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-960x867.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Perdue's Harvestland brand, antibiotic-free chicken served at Overlake Medical Center in Bellevue, Wash. \u003ccite>(Courtesy of Overlake Medical Center)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At first, the hospital's distributor said it didn't have enough antibiotic-free chicken to sell the hospital. But over the course of a few years, and after several meetings with the distributor and a group purchasing organization, they were able to find away to make it work.\u003c/p>\n\u003cp>Eventually, Tafuri says, the supplier, Perdue, agreed to specially ship the chicken up to the distributor's warehouse just for the hospital. \"It took a lot of work to make this happen and a lot of pushing, but hospitals should be inclined to push the industry to make a change,\" he says.\u003c/p>\n\u003cp>His hospital pays 30 percent more for Perdue's antibiotic-free chicken under its Harvestland brand, but Tafuri says it's worth it to his institution to be able to offer a \"higher quality and healthier product.\" He's now working on sourcing more antibiotic-free pork and beef, but he says they're dramatically more expensive, and more difficult to source.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/chris-linaman-1734b946\">Chris Linamen\u003c/a>, executive chef at \u003ca href=\"http://www.overlakehospital.org/\">Overlake Medical Center\u003c/a> in Bellevue, Wash., says he's managed to find antibiotic-free sources for 79 percent of his total meat purchases.\u003c/p>\n\u003cp>\"The biggest challenge is budget,\" says Linamen. He's also struggled to find antibiotic-free sources for specific items, like chicken strips, sausage patties, duck and lamb.\u003c/p>\n\u003cp>Part of what explains Linamen and Tafuri's success in getting more antibiotic-free meat on the plates they serve is the fact that neither of their institutions is locked into a contract with a big food service management company, like Aramark, Sodexo or Compass, says Bisnett of Practice Greenhealth. Many other hospitals tell her they would like to source more antibiotic-free meat but can't, because their contracts do not allow them to.\u003c/p>\n\u003cp>The biggest food-service management companies have very limited supply of these items. And the hospitals \"don't have flexibility in changing vendors or supply,\" says Bisnett.\u003c/p>\n\u003cp>\"That's why it's really important that the food service sector get more involved with this issue, too, since one third of hospitals in the U.S. have food service managed by Sodexo, Compass or Aramark,\" she says.\u003c/p>\n\u003cp>Hospitals are far from the only big buyers to get interested in sourcing antibiotic-free meat and apply pressure to biggest meat producers, like Perdue, Tyson, JBS and Smithfield, to make more of it available. Several restaurant and retail chains in 2015 committed to sourcing more antibiotic-free meat, including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">McDonald's,\u003c/a> \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">Subway\u003c/a>, Panera, Costco and Chick-fil-A. Some have committed to sourcing antibiotic-free poultry, while others have also given suppliers of beef and pork a mandatory timetable to go antibiotic-free as well. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every year some 2 million Americans get infections from antibiotic-resistant bacteria, and 23,000 of them die from these superbugs.\u003c/p>\n\u003cp>Superbugs are mostly a hospital problem: They're where these pathogens are often born and spread, and where the infected come for help. But hospitals are not where the majority of antibiotics sold in the U.S. are used.\u003c/p>\n\u003cp>Food and Drug Administration \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM476258.pdf\">data show\u003c/a> that 62 percent of antibiotics important for human health are sold to food animal producers and used on farms. And in December, the agency \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/11/459274335/antibiotic-use-on-farms-is-up-despite-promises-to-kick-the-drugs\">noted\u003c/a> that antibiotics for use on the farm increased in 2014, including antibiotics important in human medicine.\u003c/p>\n\u003cp>Concern about the livestock industry's overuse of antibiotics has led a number of health care institutions to start choosing meat from animals raised without antibiotics whenever they can. According to Practice Greenhealth, a nonprofit that's helping the health care industry on this issue, more than 400 U.S. hospitals are working toward a goal of making 20 percent of their meat purchases \"antibiotic-free.\" And around a dozen hospitals have already switched the majority of their chicken purchases to antibiotic-free.\u003c/p>\n\u003cp>\"Health care is really voicing their demand for [antibiotic-free meat] products,\" says Hillary Bisnett, a food expert for Practice Greenhealth and Health Care Without Harm. \"Hospitals understand antibiotic resistance, and they're being asked to steward their own use of antibiotics. So it's very easy for them to say, 'Livestock producers need to be doing their part, too.' \"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Is meat from animals raised without antibiotics really better? Public health groups who follow this issue, like the Pew Charitable Trusts, say it can be safer. Of greatest concern is that when chicken, hog or cattle farmers use drugs to promote growth or prevent disease in their animals, they'll overuse the drugs and create resistant bacteria, like \u003cem>Salmonella\u003c/em> and \u003cem>Campylobacter,\u003c/em> that could make people sick.\u003c/p>\n\u003cp>Various studies, including \u003ca href=\"http://cid.oxfordjournals.org/content/early/2015/07/09/cid.civ428.full\">ones\u003c/a> by George Washington University microbiologist Lance Price and advocacy groups like \u003ca href=\"ConsumerReports.org/cro/beefsafety\">Consumer Reports\u003c/a> and the \u003ca href=\"http://www.ewg.org/meateatersguide/superbugs/\">Environmental Working Group\u003c/a>, have found resistant bacteria on samples of beef, pork, turkey and chicken from supermarkets. If meat contaminated this way isn't cooked properly, the resistant bacteria can infect humans. And if the pathogens are resistant to antibiotics designed to kill them, then doctors may have few tools to treat the infections.\u003c/p>\n\u003cp>Among the hospitals that have made antibiotic-free meat a priority for their food services is \u003ca href=\"http://www.hackensackumc.org/\">Hackensack University Medical Center\u003c/a> in New Jersey. But according to Kyle Tafuri, senior sustainability adviser at the hospital, it wasn't easy to figure out how to switch 100 percent of their chicken purchases to antibiotic-free.\u003c/p>\n\u003cfigure id=\"attachment_105944\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-400x361.jpg\" alt=\"Perdue's Harvestland brand, antibiotic-free chicken served at Overlake Medical Center in Bellevue, Wash.\" width=\"400\" height=\"361\" class=\"size-thumbnail wp-image-105944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-400x361.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-800x722.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-768x693.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-1440x1300.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-1180x1065.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/seasons-tandoori-chicken-skewers_smaller_enl-eb32ca67f09bc32a2fc727514468ecea721ec4e5-960x867.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Perdue's Harvestland brand, antibiotic-free chicken served at Overlake Medical Center in Bellevue, Wash. \u003ccite>(Courtesy of Overlake Medical Center)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At first, the hospital's distributor said it didn't have enough antibiotic-free chicken to sell the hospital. But over the course of a few years, and after several meetings with the distributor and a group purchasing organization, they were able to find away to make it work.\u003c/p>\n\u003cp>Eventually, Tafuri says, the supplier, Perdue, agreed to specially ship the chicken up to the distributor's warehouse just for the hospital. \"It took a lot of work to make this happen and a lot of pushing, but hospitals should be inclined to push the industry to make a change,\" he says.\u003c/p>\n\u003cp>His hospital pays 30 percent more for Perdue's antibiotic-free chicken under its Harvestland brand, but Tafuri says it's worth it to his institution to be able to offer a \"higher quality and healthier product.\" He's now working on sourcing more antibiotic-free pork and beef, but he says they're dramatically more expensive, and more difficult to source.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/chris-linaman-1734b946\">Chris Linamen\u003c/a>, executive chef at \u003ca href=\"http://www.overlakehospital.org/\">Overlake Medical Center\u003c/a> in Bellevue, Wash., says he's managed to find antibiotic-free sources for 79 percent of his total meat purchases.\u003c/p>\n\u003cp>\"The biggest challenge is budget,\" says Linamen. He's also struggled to find antibiotic-free sources for specific items, like chicken strips, sausage patties, duck and lamb.\u003c/p>\n\u003cp>Part of what explains Linamen and Tafuri's success in getting more antibiotic-free meat on the plates they serve is the fact that neither of their institutions is locked into a contract with a big food service management company, like Aramark, Sodexo or Compass, says Bisnett of Practice Greenhealth. Many other hospitals tell her they would like to source more antibiotic-free meat but can't, because their contracts do not allow them to.\u003c/p>\n\u003cp>The biggest food-service management companies have very limited supply of these items. And the hospitals \"don't have flexibility in changing vendors or supply,\" says Bisnett.\u003c/p>\n\u003cp>\"That's why it's really important that the food service sector get more involved with this issue, too, since one third of hospitals in the U.S. have food service managed by Sodexo, Compass or Aramark,\" she says.\u003c/p>\n\u003cp>Hospitals are far from the only big buyers to get interested in sourcing antibiotic-free meat and apply pressure to biggest meat producers, like Perdue, Tyson, JBS and Smithfield, to make more of it available. Several restaurant and retail chains in 2015 committed to sourcing more antibiotic-free meat, including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">McDonald's,\u003c/a> \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">Subway\u003c/a>, Panera, Costco and Chick-fil-A. Some have committed to sourcing antibiotic-free poultry, while others have also given suppliers of beef and pork a mandatory timetable to go antibiotic-free as well. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It?",
"title": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Hardier Honeybee That Fights Back By Biting Back",
"title": "A Hardier Honeybee That Fights Back By Biting Back",
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"content": "\u003cp>Keeping honeybees healthy has become a challenge for beekeepers. One main reason is a threat that has been wiping out bees since the late 1980s: the varroa mite.\u003c/p>\n\u003cp>\"It's a parasitic mite that feeds on the blood of adult bees and on the brood. It also transmits virus, and it suppresses the immune system of the bees,\" explains Penn State honeybee expert \u003ca href=\"http://ento.psu.edu/directory/mxt15\">Maryann Frazier\u003c/a>.\u003c/p>\n\u003cp>It's basically like having a 6-pound house cat attached to your side, sucking the life out of you. These mites wiped out colonies across the world. And treatments were, and still are, pretty limited. In fact, the way most beekeepers treat bees for mites sounds a little crazy: They actually spray bees — which are, of course, insects — with low-dose insecticides. The hope is they'll kill the mites, but not the bees.\u003c/p>\n\u003cp>\"But you can imagine how difficult it is to control a mite on a bee with a pesticide,\" Frazier says. Still, the strategy has worked well enough to at least give colonies a fighting chance.\u003c/p>\n\u003cp>But a co-op of about 100 beekeepers stretching from Michigan to Tennessee is trying a different approach. On his farm near Slippery Rock in Western Pennsylvania, beekeeper Jeff Berta lights a smoker to check on one of his all-star queen bees. This queen, he says, could be the future of honeybees in Pennsylvania.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"No. 18, there,\" Berta says, pointing to a queen with a little fluorescent yellow tag on it. \"That little disc there with the '18' on it, we call those our NASCAR bees because they have numbers on them.\"\u003c/p>\n\u003cp>No. 18 is bit of a science experiment, funded with money from the USDA. This queen's mother is from a Vermont colony that survived disease and cold winters. And then Berta had her artificially inseminated by Purdue University scientists who were raising bees that demonstrated a unique, mite-fighting grooming behavior.\u003c/p>\n\u003cp>\"The bees will take the mite and they will bite the legs and will chew on the mite,\" Berta says. \"And if they bite a leg off of the mite, the mite will bleed to death. So the bees are actually fighting back. That's the type of genetic line we're after right now.\"\u003c/p>\n\u003cp>So now with every egg No. 18 lays, she passes on those leg-biting behaviors — making a colony that can rid itself of mites naturally, with no help from pesticides. It's a huge breakthrough.\u003c/p>\n\u003cfigure id=\"attachment_105841\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-400x265.jpg\" alt=\"Bucking the paradigm in the beekeeping world, beekeeper and breeder Jeff Berta doesn't use pesticides to control mites on his honeybee colonies near Slippery Rock, Pa. Instead, he breeds bees that have natural grooming behaviors that keep colonies free of mites.\" width=\"400\" height=\"265\" class=\"size-thumbnail wp-image-105841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-960x636.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Bucking the paradigm in the beekeeping world, beekeeper and breeder Jeff Berta doesn't use pesticides to control mites on his honeybee colonies near Slippery Rock, Pa. Instead, he breeds bees that have natural grooming behaviors that keep colonies free of mites. \u003ccite>(Lou Blouin for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the breeding project can't end there. Because Berta can't artificially inseminate every queen, any descendants of No. 18 that turn into queens themselves will most likely just fly off and mate with any old drones within a few miles. That means if Berta's beekeeping neighbors don't have strong bees, too, they can easily dilute his carefully selected lines.\u003c/p>\n\u003cp>\"So you can't produce a stock and say, 'Now I'm done! And that was it! Now we can sell it everywhere!' \" says Penn State bee geneticist \u003ca href=\"http://ento.psu.edu/directory/cmg25\">Christina Grozinger\u003c/a>, who works with Berta. \"You have to constantly re-select and constantly have to have people very interested in working as part of this effort.\"\u003c/p>\n\u003cp>That's why Berta and the co-op of beekeepers happily give eggs from their best colonies to their neighbors and swap queens to try out new genetics. It's all part of shifting the paradigm from a system where beekeepers simply buy new bees every year to a lasting neighborhood of bees that can slowly create real survivors.\u003c/p>\n\u003cp>\"There really isn't any bee that laid the golden egg,\" Berta says. \"Genetics with honeybees is more like a river, and the river is always changing.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Lou Blouin is a reporter for \u003c/em>\u003ca href=\"http://www.alleghenyfront.org/\" target=\"_blank\">The Allegheny Front\u003c/a>,\u003cem> a public radio program based in Pittsburgh that covers the environment.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The parasitic varroa mite has been wiping out honeybee colonies globally since the late '80s. Now scientists and beekeepers have teamed up to selectively breed bees with a unique, mite-fighting trait.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Keeping honeybees healthy has become a challenge for beekeepers. One main reason is a threat that has been wiping out bees since the late 1980s: the varroa mite.\u003c/p>\n\u003cp>\"It's a parasitic mite that feeds on the blood of adult bees and on the brood. It also transmits virus, and it suppresses the immune system of the bees,\" explains Penn State honeybee expert \u003ca href=\"http://ento.psu.edu/directory/mxt15\">Maryann Frazier\u003c/a>.\u003c/p>\n\u003cp>It's basically like having a 6-pound house cat attached to your side, sucking the life out of you. These mites wiped out colonies across the world. And treatments were, and still are, pretty limited. In fact, the way most beekeepers treat bees for mites sounds a little crazy: They actually spray bees — which are, of course, insects — with low-dose insecticides. The hope is they'll kill the mites, but not the bees.\u003c/p>\n\u003cp>\"But you can imagine how difficult it is to control a mite on a bee with a pesticide,\" Frazier says. Still, the strategy has worked well enough to at least give colonies a fighting chance.\u003c/p>\n\u003cp>But a co-op of about 100 beekeepers stretching from Michigan to Tennessee is trying a different approach. On his farm near Slippery Rock in Western Pennsylvania, beekeeper Jeff Berta lights a smoker to check on one of his all-star queen bees. This queen, he says, could be the future of honeybees in Pennsylvania.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"No. 18, there,\" Berta says, pointing to a queen with a little fluorescent yellow tag on it. \"That little disc there with the '18' on it, we call those our NASCAR bees because they have numbers on them.\"\u003c/p>\n\u003cp>No. 18 is bit of a science experiment, funded with money from the USDA. This queen's mother is from a Vermont colony that survived disease and cold winters. And then Berta had her artificially inseminated by Purdue University scientists who were raising bees that demonstrated a unique, mite-fighting grooming behavior.\u003c/p>\n\u003cp>\"The bees will take the mite and they will bite the legs and will chew on the mite,\" Berta says. \"And if they bite a leg off of the mite, the mite will bleed to death. So the bees are actually fighting back. That's the type of genetic line we're after right now.\"\u003c/p>\n\u003cp>So now with every egg No. 18 lays, she passes on those leg-biting behaviors — making a colony that can rid itself of mites naturally, with no help from pesticides. It's a huge breakthrough.\u003c/p>\n\u003cfigure id=\"attachment_105841\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-400x265.jpg\" alt=\"Bucking the paradigm in the beekeeping world, beekeeper and breeder Jeff Berta doesn't use pesticides to control mites on his honeybee colonies near Slippery Rock, Pa. Instead, he breeds bees that have natural grooming behaviors that keep colonies free of mites.\" width=\"400\" height=\"265\" class=\"size-thumbnail wp-image-105841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/enl-cc8817f43d2553e653f77ebf04b3e39e68332625-960x636.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Bucking the paradigm in the beekeeping world, beekeeper and breeder Jeff Berta doesn't use pesticides to control mites on his honeybee colonies near Slippery Rock, Pa. Instead, he breeds bees that have natural grooming behaviors that keep colonies free of mites. \u003ccite>(Lou Blouin for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the breeding project can't end there. Because Berta can't artificially inseminate every queen, any descendants of No. 18 that turn into queens themselves will most likely just fly off and mate with any old drones within a few miles. That means if Berta's beekeeping neighbors don't have strong bees, too, they can easily dilute his carefully selected lines.\u003c/p>\n\u003cp>\"So you can't produce a stock and say, 'Now I'm done! And that was it! Now we can sell it everywhere!' \" says Penn State bee geneticist \u003ca href=\"http://ento.psu.edu/directory/cmg25\">Christina Grozinger\u003c/a>, who works with Berta. \"You have to constantly re-select and constantly have to have people very interested in working as part of this effort.\"\u003c/p>\n\u003cp>That's why Berta and the co-op of beekeepers happily give eggs from their best colonies to their neighbors and swap queens to try out new genetics. It's all part of shifting the paradigm from a system where beekeepers simply buy new bees every year to a lasting neighborhood of bees that can slowly create real survivors.\u003c/p>\n\u003cp>\"There really isn't any bee that laid the golden egg,\" Berta says. \"Genetics with honeybees is more like a river, and the river is always changing.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Lou Blouin is a reporter for \u003c/em>\u003ca href=\"http://www.alleghenyfront.org/\" target=\"_blank\">The Allegheny Front\u003c/a>,\u003cem> a public radio program based in Pittsburgh that covers the environment.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Year In Food: Artificial Out, Innovation In (And 2 More Trends)",
"title": "The Year In Food: Artificial Out, Innovation In (And 2 More Trends)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/12/20151229_me_the_year_in_food_artificial_out_innovation_in_and_2_more_trends.mp3\u003c/p>\n\u003cp>Cage-free, antibiotic-free, artificial-free. Sound familiar?\u003c/p>\n\u003cp>Many of the world's biggest food companies announced major changes this year — in what they purchase and how they manufacture their food.\u003c/p>\n\u003cp>Many of the big moves we saw came from companies striving to bring more transparency to their supply chain. McDonald's \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">pledged \u003c/a>to source chickens raised without antibiotics. Dunkin' Donuts and \u003ca href=\"https://customerservice.costco.com/system/templates/selfservice/costco_en_us/?sf9909006=1#!portal/200500000001002/article/200500000043548/Hillandale-Farms-Humane-Society-Egg-Response\">Costco\u003c/a> are switching to cage-free eggs.\u003c/p>\n\u003cp>Some companies signaled to customers that they were \"cleaning up\" and simplifying their ingredient lists. Panera \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">ditched\u003c/a> dozens of additives. Even Lucky Charms and Butterfingers are \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">getting minor makeovers:\u003c/a> General Mills and Nestle said they're removing artificial colors and flavors from their products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Big Food is definitely feeling the pressure,\" \u003ca href=\"http://www.ciachef.edu/scott-allmendinger-cia-consulting-release/\">Scott Allmendinger\u003c/a>, who consults with food companies for the Culinary Institute of America,\u003ca href=\"http://www.npr.org/2015/11/10/455510032/simplifying-soup-campbells-tinkers-with-chicken-noodle-recipe\"> told us\u003c/a>. Packaged-food companies \u003ca href=\"http://fortune.com/2015/05/21/the-war-on-big-food/\">lost $4 billion\u003c/a> in market share last year, according to a \u003cem>Fortune\u003c/em> analysis.\u003c/p>\n\u003cp>A 2015 Nielsen \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">survey\u003c/a> found an increasing number of consumers say they're willing to pay a premium for \"all natural,\" \"clean\" and minimally processed foods. (As we've reported, it's hard to know what any of these terms actually mean. The federal government \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">is soliciting input\u003c/a> for how to define \"natural.\")\u003c/p>\n\u003cp>And, it seems, these foods marketed as cleaner and more natural are blending into mainstream grocery stores. One example: the success of Kroger's Simple Truth line of products, which focus on \"simpler\" and organic ingredients.\u003c/p>\n\u003cp>\"Consumers are slowly migrating away\" from the center aisle of the grocery store that's filled with processed baked goods and canned foods, says \u003ca href=\"https://www.edwardjones.com/about/media/strategists-analysts-companies/analysts/jack-russo.html\">Jack Russo\u003c/a>, an analyst with Edward Jones, a financial advisory firm.\u003c/p>\n\u003cp>At the same time, the sales of foods marketed as \"local\" have \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/30/418835394/communities-get-a-lift-as-local-food-sales-surge-to-11-billion-a-year\">surged to $11 billion\u003c/a> a year. The organic and natural sector, including GMO-free and gluten-free, is growing at about 8 to 10 percent a year, says Russo.\u003c/p>\n\u003cp>Russo sees this trend continuing, with growth continuing in the 6 to 8 percent range for the next few years, he says.\u003c/p>\n\u003cp>\u003cstrong>Food Waste\u003c/strong>\u003c/p>\n\u003cp>Another issue that gained traction this year: the 133 billion pounds of food wasted in the U.S. annually.\u003c/p>\n\u003cp>To put a visual to this estimate, imagine filling a huge skyscraper such as the Willis Tower (formerly known as the Sears Tower) 44 times.\u003c/p>\n\u003cp>That's the image that Agriculture Secretary Tom Vilsack used when he announced in October a \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">new national goal\u003c/a> to reduce food waste by 50 percent by the year 2030.\u003c/p>\n\u003cp>Everyone who eats could play a role in reducing waste. And we have plenty of moral imperatives to do it. As Pope Francis \u003ca href=\"https://www.washingtonpost.com/national/on-faith/pope-francis-wasting-food-is-like-stealing-from-the-poor/2013/06/05/d4dc167c-ce13-11e2-8573-3baeea6a2647_story.html\">once said,\u003c/a> some food waste is akin to \"stealing from the table of those who are poor and hungry.\" The Environmental Protection Agency has estimated that the typical American family tosses out about $1,600 a year in groceries.\u003c/p>\n\u003cp>There's plenty wasted on farms, too, some of which is entirely unavoidable. But as we documented in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/17/414986650/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects\">this story\u003c/a>, a lot of food isn't harvested simply because it's not quite up to our cosmetic standards. Often, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime\">bags of salad\u003c/a> and plenty of other edible food items end up in landfills because they won't stay fresh long enough to be shipped across the country. A number of NGOs and startups are trying to figure out how to get more of it into the hands of the hungry and the people happy to pay less for imperfect produce.\u003c/p>\n\u003cp>The environmental footprint of food waste is significant. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/11/221153037/wasted-food-around-the-world-takes-heavy-toll-on-environment\">reported\u003c/a>, all that food we toss out is creating billions of tons of greenhouse gases, and costing us precious \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/189192870/when-you-waste-food-youre-wasting-tons-of-water-too\">water\u003c/a> and land.\u003c/p>\n\u003cp>\u003cstrong>Foodborne Illness\u003c/strong>\u003c/p>\n\u003cp>This year also brought some high-profile outbreaks of foodborne illness. If you're a Chipotle stockholder, you're probably well aware of the fallout.\u003c/p>\n\u003cp>As we've reported, Chipotle Mexican Grill is linked to two separate outbreaks of \u003cem>E. coli\u003c/em> infections. The first outbreak sickened 53 people in nine states and prompted the temporary closure of many Chipotle locations in Washington and Oregon.\u003c/p>\n\u003cp>Then, in early December an \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/09/459056550/chipotle-faces-another-foodborne-illness-outbreak-this-time-in-boston\">outbreak of norovirus\u003c/a> sickened at least 120 people in Boston, mostly students at Boston College. Most of the sick students reported eating at a nearby Chipotle.\u003c/p>\n\u003cp>As our colleague Dan Charles reported, city health inspectors \u003ca href=\"http://www.cityofboston.gov/isd/health/mfc/viewinsp.asp?inspno=278271\">cited \u003c/a>Chipotle for allowing a sick employee to work his shift. In the violation report, the inspectors specified that the restaurant should follow its employee illness policy.\u003c/p>\n\u003cp>Though the Chipotle outbreak got a lot of attention, there are thousands of outbreaks of norovirus each year.\u003c/p>\n\u003cp>The CDC says norovirus is the \u003ca href=\"http://www.cdc.gov/media/releases/2014/p0603-norovirus.html\">leading cause\u003c/a> of foodborne disease in the U.S. It's estimated that about 20 million people a year get sick with it.\u003c/p>\n\u003cp>The vast majority of outbreaks are caused by infected workers. So, hopefully, the lesson learned in 2015 is this: Restaurants need to keep sick workers off the job.\u003c/p>\n\u003cp>The CDC estimates that 1 in 5 food service workers has gone to work while sick with vomiting or diarrhea. \"It is vital that food service workers stay home if they are sick,\" says the CDC's \u003ca href=\"http://www.cdc.gov/media/pdf/spokesperson/sme-bio/hall.pdf\">Aron Hall\u003c/a>. He says businesses should consider measures such as paid sick days.\u003c/p>\n\u003cp>\u003cstrong>Innovation And Investment In Food And Agriculture\u003c/strong>\u003c/p>\n\u003cp>While Big Food is hustling to keep up with changing consumer tastes and values, hundreds of new and nimble companies are entering the marketplace to compete with them. A \u003ca href=\"http://agfundernews.com/wp-content/uploads/2015/10/Rabobank-Building-Smarter-Food-Systems-report.pdf\">report\u003c/a> by the Dutch banking group Rabobank found that investment in food and agriculture is set to surpass $4 billion by the end of the year.\u003c/p>\n\u003cp>Rabobank thinks we're headed toward a \"smarter food system.\" And plenty of companies and investors want to help us get there. How? Mainly, with technology and (big) data tools for both consumers and farmers.\u003c/p>\n\u003cp>Venture capitalists are excited about food and agriculture, too, and are pouring money into startups. \u003cem>Entrepreneur \u003c/em>\u003ca href=\"http://www.entrepreneur.com/article/251515\">reported\u003c/a> earlier this year that \"startups all along the food chain — from farmers and tech companies to home cooks — are reaping huge rewards [from venture firms]: $2.06 billion invested in the first half of 2015 ... nearly as much as the $2.36 billion total for 2014.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "From big food companies simplifying ingredients, to the U.S. government's new goal to reduce food waste, to a public image crisis for Chipotle, 2015 has been a big year for food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/12/20151229_me_the_year_in_food_artificial_out_innovation_in_and_2_more_trends.mp3\u003c/p>\n\u003cp>Cage-free, antibiotic-free, artificial-free. Sound familiar?\u003c/p>\n\u003cp>Many of the world's biggest food companies announced major changes this year — in what they purchase and how they manufacture their food.\u003c/p>\n\u003cp>Many of the big moves we saw came from companies striving to bring more transparency to their supply chain. McDonald's \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">pledged \u003c/a>to source chickens raised without antibiotics. Dunkin' Donuts and \u003ca href=\"https://customerservice.costco.com/system/templates/selfservice/costco_en_us/?sf9909006=1#!portal/200500000001002/article/200500000043548/Hillandale-Farms-Humane-Society-Egg-Response\">Costco\u003c/a> are switching to cage-free eggs.\u003c/p>\n\u003cp>Some companies signaled to customers that they were \"cleaning up\" and simplifying their ingredient lists. Panera \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">ditched\u003c/a> dozens of additives. Even Lucky Charms and Butterfingers are \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">getting minor makeovers:\u003c/a> General Mills and Nestle said they're removing artificial colors and flavors from their products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Big Food is definitely feeling the pressure,\" \u003ca href=\"http://www.ciachef.edu/scott-allmendinger-cia-consulting-release/\">Scott Allmendinger\u003c/a>, who consults with food companies for the Culinary Institute of America,\u003ca href=\"http://www.npr.org/2015/11/10/455510032/simplifying-soup-campbells-tinkers-with-chicken-noodle-recipe\"> told us\u003c/a>. Packaged-food companies \u003ca href=\"http://fortune.com/2015/05/21/the-war-on-big-food/\">lost $4 billion\u003c/a> in market share last year, according to a \u003cem>Fortune\u003c/em> analysis.\u003c/p>\n\u003cp>A 2015 Nielsen \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">survey\u003c/a> found an increasing number of consumers say they're willing to pay a premium for \"all natural,\" \"clean\" and minimally processed foods. (As we've reported, it's hard to know what any of these terms actually mean. The federal government \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">is soliciting input\u003c/a> for how to define \"natural.\")\u003c/p>\n\u003cp>And, it seems, these foods marketed as cleaner and more natural are blending into mainstream grocery stores. One example: the success of Kroger's Simple Truth line of products, which focus on \"simpler\" and organic ingredients.\u003c/p>\n\u003cp>\"Consumers are slowly migrating away\" from the center aisle of the grocery store that's filled with processed baked goods and canned foods, says \u003ca href=\"https://www.edwardjones.com/about/media/strategists-analysts-companies/analysts/jack-russo.html\">Jack Russo\u003c/a>, an analyst with Edward Jones, a financial advisory firm.\u003c/p>\n\u003cp>At the same time, the sales of foods marketed as \"local\" have \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/30/418835394/communities-get-a-lift-as-local-food-sales-surge-to-11-billion-a-year\">surged to $11 billion\u003c/a> a year. The organic and natural sector, including GMO-free and gluten-free, is growing at about 8 to 10 percent a year, says Russo.\u003c/p>\n\u003cp>Russo sees this trend continuing, with growth continuing in the 6 to 8 percent range for the next few years, he says.\u003c/p>\n\u003cp>\u003cstrong>Food Waste\u003c/strong>\u003c/p>\n\u003cp>Another issue that gained traction this year: the 133 billion pounds of food wasted in the U.S. annually.\u003c/p>\n\u003cp>To put a visual to this estimate, imagine filling a huge skyscraper such as the Willis Tower (formerly known as the Sears Tower) 44 times.\u003c/p>\n\u003cp>That's the image that Agriculture Secretary Tom Vilsack used when he announced in October a \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">new national goal\u003c/a> to reduce food waste by 50 percent by the year 2030.\u003c/p>\n\u003cp>Everyone who eats could play a role in reducing waste. And we have plenty of moral imperatives to do it. As Pope Francis \u003ca href=\"https://www.washingtonpost.com/national/on-faith/pope-francis-wasting-food-is-like-stealing-from-the-poor/2013/06/05/d4dc167c-ce13-11e2-8573-3baeea6a2647_story.html\">once said,\u003c/a> some food waste is akin to \"stealing from the table of those who are poor and hungry.\" The Environmental Protection Agency has estimated that the typical American family tosses out about $1,600 a year in groceries.\u003c/p>\n\u003cp>There's plenty wasted on farms, too, some of which is entirely unavoidable. But as we documented in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/17/414986650/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects\">this story\u003c/a>, a lot of food isn't harvested simply because it's not quite up to our cosmetic standards. Often, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime\">bags of salad\u003c/a> and plenty of other edible food items end up in landfills because they won't stay fresh long enough to be shipped across the country. A number of NGOs and startups are trying to figure out how to get more of it into the hands of the hungry and the people happy to pay less for imperfect produce.\u003c/p>\n\u003cp>The environmental footprint of food waste is significant. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/11/221153037/wasted-food-around-the-world-takes-heavy-toll-on-environment\">reported\u003c/a>, all that food we toss out is creating billions of tons of greenhouse gases, and costing us precious \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/06/189192870/when-you-waste-food-youre-wasting-tons-of-water-too\">water\u003c/a> and land.\u003c/p>\n\u003cp>\u003cstrong>Foodborne Illness\u003c/strong>\u003c/p>\n\u003cp>This year also brought some high-profile outbreaks of foodborne illness. If you're a Chipotle stockholder, you're probably well aware of the fallout.\u003c/p>\n\u003cp>As we've reported, Chipotle Mexican Grill is linked to two separate outbreaks of \u003cem>E. coli\u003c/em> infections. The first outbreak sickened 53 people in nine states and prompted the temporary closure of many Chipotle locations in Washington and Oregon.\u003c/p>\n\u003cp>Then, in early December an \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/09/459056550/chipotle-faces-another-foodborne-illness-outbreak-this-time-in-boston\">outbreak of norovirus\u003c/a> sickened at least 120 people in Boston, mostly students at Boston College. Most of the sick students reported eating at a nearby Chipotle.\u003c/p>\n\u003cp>As our colleague Dan Charles reported, city health inspectors \u003ca href=\"http://www.cityofboston.gov/isd/health/mfc/viewinsp.asp?inspno=278271\">cited \u003c/a>Chipotle for allowing a sick employee to work his shift. In the violation report, the inspectors specified that the restaurant should follow its employee illness policy.\u003c/p>\n\u003cp>Though the Chipotle outbreak got a lot of attention, there are thousands of outbreaks of norovirus each year.\u003c/p>\n\u003cp>The CDC says norovirus is the \u003ca href=\"http://www.cdc.gov/media/releases/2014/p0603-norovirus.html\">leading cause\u003c/a> of foodborne disease in the U.S. It's estimated that about 20 million people a year get sick with it.\u003c/p>\n\u003cp>The vast majority of outbreaks are caused by infected workers. So, hopefully, the lesson learned in 2015 is this: Restaurants need to keep sick workers off the job.\u003c/p>\n\u003cp>The CDC estimates that 1 in 5 food service workers has gone to work while sick with vomiting or diarrhea. \"It is vital that food service workers stay home if they are sick,\" says the CDC's \u003ca href=\"http://www.cdc.gov/media/pdf/spokesperson/sme-bio/hall.pdf\">Aron Hall\u003c/a>. He says businesses should consider measures such as paid sick days.\u003c/p>\n\u003cp>\u003cstrong>Innovation And Investment In Food And Agriculture\u003c/strong>\u003c/p>\n\u003cp>While Big Food is hustling to keep up with changing consumer tastes and values, hundreds of new and nimble companies are entering the marketplace to compete with them. A \u003ca href=\"http://agfundernews.com/wp-content/uploads/2015/10/Rabobank-Building-Smarter-Food-Systems-report.pdf\">report\u003c/a> by the Dutch banking group Rabobank found that investment in food and agriculture is set to surpass $4 billion by the end of the year.\u003c/p>\n\u003cp>Rabobank thinks we're headed toward a \"smarter food system.\" And plenty of companies and investors want to help us get there. How? Mainly, with technology and (big) data tools for both consumers and farmers.\u003c/p>\n\u003cp>Venture capitalists are excited about food and agriculture, too, and are pouring money into startups. \u003cem>Entrepreneur \u003c/em>\u003ca href=\"http://www.entrepreneur.com/article/251515\">reported\u003c/a> earlier this year that \"startups all along the food chain — from farmers and tech companies to home cooks — are reaping huge rewards [from venture firms]: $2.06 billion invested in the first half of 2015 ... nearly as much as the $2.36 billion total for 2014.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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