Category: Food

Sunday set: Back to the garden

Go local

As a step toward cutting our carbon footprint, we’ve started to become more conscious about what we eat, and cutting back on meat, especially beef, is one big step. But it also means thinking about where your food comes from. If you stop eating meat but you’re munching fruit that’s been transported 8,000 miles by an oil-powered freighter, it might not be so climate-friendly. These are part of our regular talks at the dinner table, and it all leads to more awareness and change. Austrian supermarkets and food producers help inform these conversations with labels showing the origins of various items, and organic almost goes without saying. As often as possible, we buy produce, and wild mushrooms, from a regional farmer who comes to town once a week. The best foods of all come from a backyard garden, like the luscious strawberries and grapes that grow at our friends’ house in Lower Austria. And wild food isn’t bad either, when you can get it. Blackberries off the vine? Yes, please!

Advertisements

Food for the 21st century: Jellyfish chips?

Jellyfish chips, anyone? Photo courtesy NOAA.

Yummy? Or not …

Staff Report

There is still some scientific debate about whether global warming is increasing the number of jellyfish on a global scale, but most of the new research seems to weighing in on the “yes” side.

Degraded, oxygen-poor water and other factors are combining to make parts of the sea less habitable for fish, but more suitable for slimy hydrozoans. And while jellyfish have been desirable as a food in Asia for quite a while, the rest of the world is not on board, maybe because of the  gristly texture jellyfish acquires with processing. Continue reading “Food for the 21st century: Jellyfish chips?”

Food waste a big factor in global warming equation

asf
A student at Summit Cove Elementary School drops an uneaten orange in the trash can. @bberwyn photo.

1.3 billion tons of food per year are discarded annually

Staff Report

By 2050, food waste could account for up to 10 percent of annual global greenhouse gas emissions, according to scientists with the Potsdam Institute for Climate Impact Research.

Reducing that amount of waste is one way of tackling climate change, the researchers said, explaining that about a third of global food production never gets anywhere near a plate.

That percentage could increase dramatically if emerging countries like China and India adopt Western diets. The study suggests greenhouse-gas emissions associated with food waste could increase from 0.5 gigatons to as much as 2.5 gigatons by mid-century. Continue reading “Food waste a big factor in global warming equation”

Study: Most ocean fish still tainted by toxic chemicals, but levels are gradually decreasing

j
Levels of pollutants in seafood vary widely in different regions. @bberwyn photo.

More research needed to determine risk to consumers

Staff Report

Fish in all the world’s oceans are still tainted by a stew of potentially toxic chemicals, but concentrations of the pollutants have decreased in the past 30 years, according to a new study by researchers with the Scripps Institution of Oceanography at UC San Diego.

The scientists said their findings included both good and bad news. On the up side, the findings suggest that the global community responded to the calls-to-action, such as in the Stockholm Convention, to limit the release of potentially harmful chemicals into the environment. Continue reading “Study: Most ocean fish still tainted by toxic chemicals, but levels are gradually decreasing”

Food: Campbell’s to support mandatory GMO labeling

sdfg
GMO labeling coming soon to Campbell’s products. @bberwyn photo.

Citing widespread support among American consumers, Campbell’s has announced it will label products that contain genetically engineered ingredients.

“We are operating with a ‘Consumer First’ mindset. We put the consumer at the center of everything we do,” Campbell’s president and CEO Denise Morrison said in a prepared statement that was distributed to employees.

“That’s how we’ve built trust for nearly 150 years.  We have always believed that consumers have the right to know what’s in their food. GMO has evolved to be a top consumer food issue reaching a critical mass of 92 percent of consumers in favor of putting it on the label,” Morrison said. Continue reading “Food: Campbell’s to support mandatory GMO labeling”

EU identifies potential for energy savings in food industry

What's the energy footprint on your dinner plate? @bberwyn photo.
What’s the energy footprint on your dinner plate? @bberwyn photo.

Report eyes energy footprint of typical consumer food basket

Staff Report

The EU’s food production industry has some catching up to do when it comes to adopting renewable energy, according to a new report that took a close look at the food sector.

Overall, renewable sources now account for 15 percent of the EU’s energy mix, but in the food production sector, that share is only about 7 percent, according to study, which acknowledges the challenges of of decarbonizing food production. Continue reading “EU identifies potential for energy savings in food industry”

Study says U.S. consumers waste 1.3 billion pounds of seafood per year

j
A fisherman in Piran, Slovenia, tends his nets. @bberwyn photo.

Discarded seafood could feed 10 million people

Staff Report

With food waste on the UN agenda this week, researchers at the Johns Hopkins Center for a Livable Future say that as much as 47 percent of the edible U.S. seafood supply is lost each year — mainly from consumer waste.

In the U.S. and around the world, people are being advised to eat more seafood, but overfishing, climate change, pollution, habitat destruction and the use of fish for other purposes besides human consumption threaten the global seafood supply. Continue reading “Study says U.S. consumers waste 1.3 billion pounds of seafood per year”