“Every single component of getting us fed has a link to climate change,” Dr. Robin Currey told me as we commemorated the U.N. Climate Summit last week. She knows, because she’s the Faculty Director of the Sustainable Food Systems program at Prescott College in Arizona.
... [+]
Currey also told me that even though the U.S. has an obesity epidemic, many people are malnourished, because they are eating foods that are void of or low in nutrients, and that the solutions to both also help reduce the impact of our diet on climate change. Our whole food system is the culprit – and can be managed better to address all these challenges.
Currey told me that it’s about every aspect of our food systems. “Food systems encompass all the stages of keeping us fed,” she explained. “It’s the growing of food, the harvesting, our food processing, the packaging, the distribution to get it from where it’s grown and processed to us….and then also the way we’re preparing our foods and consuming.”
Australia Latest News, Australia Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
A Nightmare About Nachos Made Me Realize That Dieting Was Causing Me Food AnxietySome people do well with rigidity. For grayhchapman, rigidity seemed to create conditions that amplify her own anxieties.
Read more »
How to Make the Best Pork Satay I've Ever Had | The Food LabWhile traveling through Indonesia, Malaysia, and Singapore, my wife, Adri, and I made it a point to try every kind of satay—little chunks of marinated meat threaded onto bamboo skewers, grilled over coals until charred, then served with a sweet-and-spicy peanut-based dipping sauce—that we could find. By the time we left the region a few weeks later, I'd made up my mind: I was going to re-create as many of my favorite versions as I possibly could. First on the list: the delicious pork satay I'd had at a night market on the north shore of Bali.
Read more »
How to Make Kickass Quesadillas | The Food LabIt's good to recognize your flaws, but it's also good to recognize your skills. If there's one thing I know I'm good at, it's making kickass quesadillas. Not authentic, not fancy, not gourmet; just tasty. I mean, let's be honest: You can microwave some pre-shredded cheese on a tortilla, fold it in half, and end up with something tasty. But I'm talking really frickin' tasty here.
Read more »