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Is the fight over organic foods an ideological battle?

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European farmers have been much quicker to embrace organic standards, resulting in a positive response from consumers.

New study looks closely at ingrained belief systems

Staff Report

FRISCO — Some farmers may be resisting the trend toward organic agriculture simply because of a deeply held set of beliefs that aren’t necessarily based in fact. Making the switch to organic farming may make some farmers feel like they’re switching belief systems, which isn’t easy for anyone.

“The ideological map of American agriculture reveals an unfolding drama between chemical and organic farming,”an international group of researchers wrote in a new article in the  Journal of Marketing. “Chemical farmers argue that to make money, one must follow chemical traditions; when organic farmers make more money, it seems “wrong.” Continue reading

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Unlocking the secrets of truffle aroma

Scientists say soil microbes key to fungi’s distinctive aroma

An Oregon white truffle, courtesy Oregon State University

An Oregon white truffle, courtesy Oregon State University

Staff Report

FRISCO — Mushroom season may be over the Colorado high country, but in parts of Europe, it’s the peak of the truffle season, as hundreds of gourmets scour oak forests to find the fragrant buried fungi, often with the help of animals.

Now scientists say that the scent of the hidden edible treasures is largely produced not by the fungi itself, but by soil bacteria trapped inside truffle fruiting bodies, a discovery of interest not only to mycophiles, but to scientists speciazing in food flavors.

The study involved white truffles from the Piedmont region in Italy, which can cost up to 5,000 Euro per kilo (about $4,000 a pound), and black truffles from the Périgord region in Southern France. Particularly large specimens even fetch prices of up to 50,000 Euro per kilogram at auctions. Continue reading

Food: Fierce battle expected over Colorado GMO labeling ballot initiative

The best breakfast was this plate of biscuits and gravy at the pet-friendly Fountain Inn motel in Newcastle, Wyoming.

What’s in your food?

National consumer advocacy group joins fray

Staff Report

FRISCO — Coloradans this November will have a chance to decide whether they want to know if their food includes genetically manipulated foods via a ballot initiative (Proposition 105) that would require GMO labeling. Continue reading

Study: There’s huge potential for increased food production on existing land

The recent wheat crisis in Russia is a warning sign for potential large-scale global warming impacts. PHOTO COURTESY THE WIKIMEIDA COMMONS.

The recent wheat crisis in Russia is a warning sign for potential large-scale global warming impacts. PHOTO COURTESY THE WIKIMEIDA COMMONS.

Tweaking farm practices could also reduce greenhouse gas emissions associated with agriculture

FRISCO — A systematic University of Minnesota study of global agricultural resources suggest that improving food systems in a few specific regions could make it possible to both meet the basic needs of 3 billion more people and decrease agriculture’s environmental footprint.

The report, published in Science, focuses on 17 key crops that produce 86 percent of the world’s crop calories and account for most irrigation and fertilizer consumption on a global scale. It proposes a set of key actions in three broad areas that that have the greatest potential for reducing the adverse environmental impacts of agriculture and boosting our ability meet global food needs. Continue reading

Is a global food shortage looming?

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Can food production keep pace with demand?

Cuts in research threaten ability to keep pace with growing demand

Staff Report

FRISCO — A top food expert says the world could be facing a serious food shortage in 40 years, when production won’t be able to keep up with growing demand.

“For the first time in human history, food production will be limited on a global scale by the availability of land, water and energy,” said Dr. Fred Davies, senior science advisor for the U.S. Agency for International Development. “Food issues could become as politically destabilizing by 2050 as energy issues are today.” Continue reading

Environment: Colorado Supreme Court OKs GMO food labeling ballot initiative

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Decision clears way for statewide petition drive

Staff Report

FRISCO — Coloradans will likely have a chance to vote on new labeling requirements for genetically modified foods in November, after the Colorado Supreme Court this week rejected a challenge to the proposed ballot initiative.

The court’s decision will enable backers to start gathering the signatures needed to add the measure to the ballot.

“We are pleased that the state Supreme Court ruled in favor of the GMO labeling ballot title, and we look forward to bringing a GMO labeling initiative before the voters of Colorado this fall,” said Right to Know Colorado organizer Larry Cooper. Continue reading

Travel: National Parks boost healthy, sustainable food

The cafeteria at Muir Woods National Monument in California showcases organic, locally produced foods.

The cafeteria at Muir Woods National Monument in California showcases organic, locally produced foods. bberwyn photo.

New guidelines also encourage shift to locally produced food

By Bob Berwyn

Hot dogs and hamburgers will remain on the menu at 250 national park snack bars and restaurants, but 23 million park visitors are also finding healthier options like fish tacos and yogurt parfaits.

The changes come under a new two-part set of rules finalized in April 2013 and  rolled out across the country this summer.

“Park visitors are going to  see really tasty choices that are healthy for them, with sustainable attributes, some regionality and a softer environmental footprint,” said Kurt Rausch, a National Park Service contracting specialist who helped develop the new guidelines for businesses offering food sales in parks. Continue reading

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