Number 14, November 2007 New Solutions Community, a solution for saving the environment and conserving resources with equity for all. ent manner. This discrepancy highlights one of the difficulties in obtaining accurate food Food, Health and Survival consumption. Different ways of reporting provide different information for the same During the industrial era, our diet has shifted dramatically to highly manufactured foods and food. For example, meat can be reported meat products. The application of fossil fuels to our food system has been disastrous, affecting not by rough carcass weight or finished weight. only how we grow food but what we grow. Our major grain and oil crops, along with hay, are Vegetables can be reported by weight either thus transformed by complex factory processes into foods high in fat and artificial sweeteners and before cleaning and processing or afterwards. low in nutrients. Typically the reports that describe plant- The fresh, diverse fruits, vegetables, legumes, nuts, whole wheat and other whole grains that ing and harvest2 give weight and volumes were the basis of our pre-industrial diet, provided valuable nutrients that are missing in today’s before processing while the reports on per- highly processed foods. It is, therefore, vital to understand the negative effects of the American diet sonal consumption3 take into account wast- on health and to analyze the wide variety of plant food crops that are available as options to the age from cleaning and processing. Planting foods made from corn, hay, white flour and soybeans. The relation between the acreage of food and feed harvests and the food eaten was discussed and harvesting numbers do not include in New Solutions #13. This report looks at what we eat, the consequences to our health and our exports and imports, nor do they include environment, who’s to blame for this situation and what to do about it. Transitioning to a low- foods that are consumed in very small num- energy diet could be the most important way to save the planet and to save ourselves. bers. Fortunately, in the ERS consumption reports, foods from these “minor crops” are included. Analyzing the American Diet Table 1: Calorie Foods and Drawing on the many sources of date, To understand America’s diet, we first Nutrient Foods Consumed Per our analysis divides foods into nine catego- need to know what foods are consumed, Capita Annually in the U.S. ries in two groups similar to those in Table measured in pounds. Equally important Calorie Foods Pounds 1, but which we call “Calorie-intense” and is the number of Calories obtained from “nutrient-intense.” each of the foods, measured in Calories per Dairy Products 592.8 1 Caloric Sweeteners 141.7 pounds. To analyze them we can divide Calorie-Intense Nutrient-Intense foods into two classes – Calorie foods and Red Meats 111.9 nutrient foods. Fats and Oils 85.8 Meat-Milk-Eggs Vegetables Calorie foods are those that typically Poultry 71.2 Fats-Oils Fruits (but not in all cases) provide more Calo- Eggs 32.8 Sweeteners Grains ries but proportionately fewer minerals, Fish 16.3 Nuts vitamins and phytochemicals. They come Subtotal 1052.5 Legumes from corn and soybeans, the major crops Nutrient Foods Pounds discussed in the preceding New Solutions Vegetables 416.6 The first category of Calorie-intense report. They are sub-divided into animal Fruits 265.7 foods is the combination of meat, milk products (utilizing soybean and corn feeds), Flour and Cereal 194.0 (including cheeses) and eggs. The second including meats, eggs, milk and fish; fats Nuts 10.9 Calorie intense category is a combination of fats and oils. The third category is and oils (mostly from soybeans); and caloric Beans and Legumes 6.7 sweeteners. sweeteners (mostly from corn). Other 24.0 Nutrient foods are those that provide Subtotal 917.7 The nutrient-intense foods are divided into vegetables, fruits, grains, nuts and proportionally more vitamins, minerals, Total 1952.8 phytochemicals and fiber with fewer Calo- legumes. The tables for the main foods in ries and are those that are typically associ- the Calorie and nutrient food divisions.2 each of the eight categories follows, and ated with good health. They are sub-divided The Economic Research Service (ERS) includes the weight and Calories consumed into vegetables, fruits, grains (flour and of the United States Department of Agricul- annually. The food items are listed in reverse cereal), nuts and beans (legumes). ture (USDA)3 also provides a great deal of order by consumption weight; thus the most Table 1 shows the breakdown of the information regarding food consumption, popular foods are near the top of the tables. major categories of food consumed within however, it is provided in a somewhat differ- The percentage of weight and Calories PAGE  : NEW SOLUTIONS NOVEMBER 2007, NUMBER 14 is provided to show the lack of variety in the American diet. This format provides Table 2: Annual Per Capita U.S. Consumption of Animal Products a clear perspective on the distribution of Total Total Calories Calories % Total %Total foods eaten. The charts represent one year’s Food Weight Calories per Pound per 100g Weight Calories consumption for each person in the U.S. Milk Products 591.8 720,920 1,218 268 71.7% 77.6% Beef 62.9 83,771 1,332 293 7.6% 9.0% Calorie-Intense Foods Chicken 59.2 46,284 782 172 7.2% 5.0% Calorie-intense foods include animal Pork 47.8 41,499 868 191 5.8% 4.5% products – meat, milk and eggs – typically Eggs 33.0 19,650 595 131 4.0% 2.1% produced from some form of Containment Fish & shellfish 16.5 6,150 373 82 2.0% 0.7% Animal Feeding Operation (CAFO) which Turkey 13.4 9,563 714 157 1.6% 1.0% converts hay, corn and soybeans into the Lamb 0.8 887 1109 244 0.1% 0.1% three animal products noted. Other highly Veal 0.4 378 945 208 0.0% 0.0% processed Calorie-intense foods are those Total Pounds: 825.8 Total Calories: 929,102 Average Calories per Pound: 1,125 made with large amounts of fats and oils, which, along with salt, are key components Table 3: Annual Per Capita U.S. Consumption of Fats and Oils of manufactured foods. Many of these foods Total Total Calories Calories % Total %Total are combinations of heavily processed wheat Fat or Oil Weight Calories per Pound per 100g Weight Calories mixed with fats, salt, sweeteners and flavor- Salad Oil 40.8 163,941.8 4,018 884 42.8% 44.2% ing agents. Shortening 32.6 130,992.7 4,018 884 34.2% 35.3% Table 2 shows that the yearly per capita consumption of meat, fish, milk products Canola 5.4 21,658.0 4,018 884 5.7% 5.8% (including cheese) and eggs is 826 pounds. Margarine 5.3 16,984.1 3,205 705 5.6% 4.6% These foods contain an average 938 Butter 4.6 10,433.6 2,268 499 4.8% 2.8% Calories per pound and provide 13.2% of a Tallow 4.0 16,400.0 4,100 902 4.2% 4.4% person’s yearly total Calories (188,532 Calo- Olive Oil 1.8 7,152.4 4,018 884 1.9% 1.9% ries). The top four foods – milk products, Lard 0.8 3,214.5 4,018 884 0.8% 0.9% Total Pounds: 95.3 Total Calories: 370,777.2 Average Calories per Pound: 3,890 About 80% of U.S. acreage is devoted to the crops producing these Calorie- Table 4: Annual Per Capita U.S. Consumption of Sweeteners intense foods, crops which also require Total Total Calories Calories % Total %Total the most fossil fuel energy. Sweetener Weight Calories per Pound per 100g Weight Calories Cane and Beet 61.5 108,184.1 1,759 387 43.6% 51.5% beef, chicken and pork – provide 86.4% of Corn - HFCS 59.2 75,614.5 1,277 281 42.0% 36.0% the pounds consumed and 91.6% of the Corn - Glucose 15.6 20,067.3 1,286 283 11.1% 9.6% Calories consumed in this category. Corn - Dextrose 3.3 4,290.0 1,300 286 2.3% 2.0% As shown in Table 3, yearly oil consump- Honey 1.0 1,381.8 1,382 304 0.7% 0.7% tion per person is 95.3 pounds. Oils con- Edible Syrups 0.3 435.0 1,450 319 0.2% 0.2% tain, on average, 3,892 Calories per pound Total Pounds: 140.9 Total Calories: 209,972.7 Average Calories per Pound: 1,490 and provide 370,777 Calories per capita per year – 26% of total Calories. The top two increase. As shown in Table 4, the per capita Calorie-Intense Foods Summary oils are salad oil (mostly from soybeans) and consumption of sweeteners in the U.S. is This class of foods provides most of the shortening (also from plants) which provide 140.9 pounds per year. There are an average Calories people consume but less of the about 80% of the Calories and weight. 1,490 Calories in each pound of sugar. nutrients. About 80% of U.S. acreage is The amount of fats and oils consumed is The percentage of total yearly Calories devoted to the crops for producing these surprisingly high and reflects a change in obtained from sweeteners is 14.8. The top Calorie-intense foods, crops which also our diet in recent decades. These oils are a two sources of sweeteners provide 87% of require the most fossil fuel energy. These key component of manufactured foods and Calories and 86% of the pounds consumed. are also the foods most harmful to health, are partially responsible for the increase in With obesity at an all-time high, and the containing high amounts of saturated fats 4 obesity. related incidence of diabetes onset on the and very little fiber. In spite of continuous warnings from rise, it seems apparent that the consumption dentists and other medical professionals, of sweetened foods and drinks has become a consumption of sweeteners continues to national health problem. NUMBER 14, NOVEMBER 2007 NEW SOLUTIONS : PAGE 

Table 5: Calorie-Intense Foods Table 6: Annual Per Capita U.S. Consumption of Vegetables Summary Total Total Calories Calories % Total %Total Weight Avg. Cal. Total Vegetable Weight Calories per Pound per 100g Weight Calories Type in Pounds per Pound Calories Potatoes 134.5 35,460.4 264.0 58 32.7% 46.7% Animal Products 826 1,125 929,025 Tomatoes 89.7 7,339.6 81.8 18 21.8% 9.7% Fats-Oils 95.3 3,891 370,812 Sweet corn 26.9 10,516.6 391.0 86 6.5% 13.8% Sweeteners 140.9 1,490 209,941 Onions 22.8 4,150.3 182.0 40 5.5% 5.5% Total 1062.2 1,422 1,509,778 Head lettuce 22.5 1432.1 63.6 14 5.5% 1.9% Romaine& leaf lettuce 12.0 927.3 77.3 17 2.9% 1.2% Nutrient-Intense Foods Carrots 11.6 2,162.8 186.0 41 2.8% 2.8% The words nutrition, nutritious and nutri- Cucumbers 10.9 742.6 68.2 15 2.6% 1.0% ents are often used to describe various foods Cabbage 9.5 1,074.9 114.0 25 2.3% 1.4% that are considered healthier. A piece of fruit Broccoli 8.5 1,085.8 127.0 28 2.1% 1.4% is healthier and more nutritious than a piece Snap beans 7.6 1,063.9 141.0 31 1.8% 1.4% of candy made from soybean oil and corn Bell peppers 7.1 645.6 90.9 20 1.7% 0.8% sweeteners. The candy contains substances Chili peppers 6.0 1,094.4 182.0 40 1.5% 1.4% that are called “empty Calories,” that is, Celery 6.0 435.9 72.7 16 1.5% 0.6% they contain almost no nutrients but are Pumpkin 4.7 558.0 118.0 26 1.1% 0.7% high in Calories. Sweet potatoes 4.7 1831.6 391.0 86 1.1% 2.4% Calories provide the energy to move, Squash 4.5 507.8 114.0 25 1.1% 0.7% digest food and other physical functions Mushrooms 4.1 414.5 100.0 22 1.0% 0.5% but do not contain the minerals, vitamins Spinach 3.1 322.2 105.0 23 0.7% 0.4% and phytochemicals which are necessary Green peas 2.9 1,053.6 368.0 81 0.7% 1.4% for the quality of a body’s functioning and Garlic 2.6 1,736.8 677.0 149 0.6% 2.3% which also aid a body in resisting diseases Cauliflower 2.2 245.9 114.0 25 0.5% 0.3% and illnesses from colds to cancers to heart Asparagus 1.3 144.5 114.0 25 0.3% 0.2% disease. The nutrient foods are vegetables, Eggplant 0.9 95.2 109.0 24 0.2% 0.1% fruits, grains (for food – not feed), legumes Beets 0.8 164.5 195.0 43 0.2% 0.2% and nuts. Artichokes 0.6 130.0 214.0 47 0.1% 0.2% The most important of the nutritious Collard greens 0.6 76.5 136.0 30 0.1% 0.1% foods are vegetables. They contain more Radishes 0.5 36.8 72.7 16 0.1% 0.0% nutrients than the other types of plant Mustard greens 0.5 56.8 118.0 26 0.1% 0.1% nutrient foods. Americans have become Turnip greens 0.5 68.1 145.0 32 0.1% 0.1% less healthy, partly because of the kinds and amounts of vegetables eaten, not just the Lima beans 0.4 209.5 514.0 113 0.1% 0.3% excessive quantities of meat, fats and sugars Okra 0.4 50.9 141.0 31 0.1% 0.1% we consume. A good diet will include a Kale 0.3 61.6 191.0 42 0.1% 0.1% diversity of vegetables to obtain the most Escarole 0.3 30.6 105.0 23 0.1% 0.0% nutrients. Sufficient amounts must be con- Brussels sprouts 0.2 45.2 195.0 43 0.1% 0.1% sumed for the greatest health benefits. Total Pounds: 411.7 Total Calories: 75,972.8 Average Calories per Pound: 184.5 Table 6 shows that the yearly per capita more than the 146 Calories per pound for etables is about 22 pounds. The weight of consumption of vegetables is 411.5 pounds. the other 34 vegetables. Thus potatoes alone both groups (34 vegetables) is 115 pounds The average Calories per pound from all provide 47% of the Calories. Of the 5.3% compared to the 134.5 pounds for potatoes vegetables are 185. The percentage of daily of total Calories that vegetables provide, alone. Calories for all vegetables is 5.3%. potatoes provide 2.5% and the remaining Vegetables may also be sub-divided into Americans consume a large amount of 34 vegetables provide 2.8%. different categories according to the specific potatoes – out of balance relative to the The weight of the top five vegetables in nutrients they provide. One category is other vegetables – which tends to skew the terms of consumption – potatoes, toma- starchy vegetables which include potatoes, statistics. Potatoes provide 134.5 pounds, toes, corn, onions and head lettuce – is 296 lima beans, green peas, winter squash, about 1/3 by weight of the vegetables eaten. pounds, which is 72 percent of the total corn, yams, and sweet potatoes. A second The weight of all the other 34 vegetables weight and 77 percent of the total Calories. category, dark green vegetables, includes consumed is 277 pounds. There are 263 The weight of the next twelve vegetables is spinach, romaine lettuce, broccoli, collards, Calories in a pound of potatoes, significantly 93 pounds. The weight of the last 22 veg- kale, mustard greens and turnip greens. A PAGE  : NEW SOLUTIONS NOVEMBER 2007, NUMBER 14 third category is deep yellow vegetables, which includes carrots and sweet potatoes. Table 7: Annual Per Capita U.S. Consumption of Fruits A balanced diet would require choices from Total Total Calories Calories % Total %Total each of these categories. Fruit Weight Calories per Pound per 100g Weight Calories The variety of vegetables measured by Oranges & temples 78.8 16,467.4 209.1 46 28.9% 25.7% the government agencies is extensive. How- Apples 50.8 12,015.8 236.4 52 18.7% 18.7% ever, there are many other vegetables which Bananas 25.8 10,422.3 404.5 89 9.5% 16.2% are not included such as bok choi, chicory Grapes 19.1 5,824.4 304.5 67 7.0% 9.1% greens, kohlrabi, leeks, rhubarb, shallots, Watermelon 13.0 1,772.7 136.4 30 4.8% 2.8% and turnips. The variety of vegetables avail- Pineapple 12.9 2,820.2 218.2 48 4.8% 4.4% able in U.S. markets is impressive. Unfor- Cantaloupe 9.5 1,468.2 154.5 34 3.5% 2.3% tunately, the majority of vegetables eaten is Peaches & nectarines 9.5 1,682.9 177.3 39 3.5% 2.6% limited to a small number and not necessar- Grapefruit 7.9 1,079.5 136.4 30 2.9% 1.7% ily the ones that are most nutritious. Strawberries 7.0 1,018.3 145.5 32 2.6% 1.6% The annual per capita consumption of Lemons 6.7 611.7 90.9 20 2.5% 1.0% fruits, as shown in Table 7, is 272 pounds. Pears 5.6 1,483.7 263.6 58 2.1% 2.3% Fruits provide 64,174 Calories. On average, Tangerines & tangelos 3.9 936.2 240.9 53 1.4% 1.5% each pound of fruit contains 236 Calo- Avocados 2.9 2,208.3 759.1 167 1.1% 3.4% ries, almost twice that of vegetables. Fruits Limes 2.6 356.9 136.4 30 1.0% 0.6% provide 4.5% of a person’s daily Calories Plums 2.5 526.8 209.1 46 0.9% 0.8% – oranges and apples provide 2.0% with Honeydew 2.2 360.0 163.6 36 0.8% 0.6% the remaining 27 providing 2.5%. Five Mangoes 2.0 595.2 295.5 65 0.7% 0.9% fruits – oranges, apples, bananas, grapes and Cranberries 2.0 420.6 209.1 46 0.7% 0.7% watermelon – account for 70% of the fruit Cherries 1.9 551.7 286.4 63 0.7% 0.9% by weight and 69% by Calories. Olives 1.3 497.0 368.2 81 0.5% 0.8% Unfortunately many of the fruits are Papayas 1.0 182.2 177.3 39 0.4% 0.3% highly processed. Of the fruit total of 273 Apricots 0.9 201.0 218.2 48 0.3% 0.3% pounds, 113 pounds are consumed as fruit Blueberries 0.8 203.2 259.1 57 0.3% 0.3% juices. Many nutrients and most of the fiber Kiwifruit 0.4 122.6 277.3 61 0.2% 0.2% are lost in the conversion from fruit to juice. Figs 0.4 123.5 336.4 74 0.1% 0.2% Unfortunately, sweeteners and preservatives Raspberries 0.2 52.4 236.4 52 0.1% 0.1% are also added to most juice drinks. Dates 0.1 153.1 1,259.1 277 0.0% 0.2% Blackberries 0.1 17.1 227.3 50 0.0% 0.0% What We Actually Eat Total Weight in Pounds: 272 Total Calories: 64,174 Average Calories per Pound: 236 Vegetables and fruits consumed by Americans are not as diverse as might be bers representing poorer nutrition, e.g., rank. foods. Most of the wheat directly consumed expected when considering the varieties Their relative positions are numbers 12, 14, is eaten as highly processed white flour. available. The previous tables show that 11, 16 and 17 out of a list of 18. Averaging As shown in Table 9, wheat, corn and only a few are eaten in volume. Unfortu- these numbers gives a ranking of 14 out of rice provide 96% of the weight of grains nately, the vegetables and fruits consumed 18, hardly impressive. Not only are Ameri- eaten and about 97% of the Calories in the greatest quantities are not necessarily cans eating far less diversely than is healthy consumed in this category. 191.5 pounds the most nutritious. but the most popular vegetables are towards of grain is consumed annually per person. Table 85 shows the most beneficial vege- the low end of nutritional benefits. The average Calories per pound are 1,661. tables and fruits compared to the popularity Grains provide 22.3% of the Calories in of what is eaten. The more nutritious foods Grains the diet. The top grain (wheat) is 70% of are at the top of the left side of the table. As noted in New Solutions #13, wheat is the the pounds and Calories consumed. Oats, The most eaten foods are listed in the right most popular grain eaten directly in Amer- barley and rye provide only a little more hand column, the lower number represent- ica. Second is corn. That analysis showed than 3% of food pounds and Calories. ing the most frequently eaten. that the amount of corn grown in the U.S. About 95% of the flour used in the This illustrates a fundamental lack of per capita is 1,900 pounds, but only 30 United States today is white flour, flour that quality in the foods most eaten as provided pounds are consumed directly. Most of the has many valuable components removed by the corporate industrial food system. The corn grown serves as raw material in the during milling (see Table 10). These five most eaten vegetables have high num- production of meats and manufactured nutritionally valuable components are used NUMBER 14, NOVEMBER 2007 NEW SOLUTIONS : PAGE 

In the rest of the world, legumes provide Table 8: Nutrional Density Table 10: Comparing Flours the majority protein. In the U.S., however, and Popularity Whole White they are a minuscule part of the nation’s What People What People Wheat Unenriched diet – Americans consume meat for protein. Should Eat Most Actually Eat Most Calories 400 455 This is significant because while 100 grams (highest to lowest) (highest to lowest Protein (g.) 16 13.1 of beef chuck, which requires much more Food Rank Food Fat (g.) 2.4 1.3 in the way of resources to produce, provides Broccoli 1 Tomatoes Carbohydrates (g.) 85.2 95.1 only 18 grams of protein, 100 grams of Spinach 2 Oranges Calcium (mg.) 49 20 kidney beans provides 24. Brussels sprouts 3 Potatoes Phosphorus (mg.) 446 109 Lima beans 4 Lettuce Nutrient-Intense Food Summary Iron (mg.) 4 1 Peas 5 Sweet corn Potassium (mg.) 444 119 The most nutritious foods are natural Asparagus 6 Bananas high nutrient foods. They are plants which Thiamin (mg.) 0.66 0.08 Artichokes 7 Carrots have not been heavily processed, so they Riboflavin (mg.) 0.14 0.06 Cauliflower 8 Cabbage have fewer Calories and more nutrients per Niacin (mg.) 5.2 1.1 Sweet potatoes 9 Onions pound than manufactured food. They are Carrots 10 Sweet potatoes Sweet Corn 11 Peas Table 9: Annual Per Capita U.S. Consumption of Grains Potatoes 12 Spinach Total Total Calories Calories % Total %Total Cabbage 13 Broccoli Grain Weight Calories per Pound per 100g Weight Calories Tomatoes 14 Lima Beans Wheat 134.3 223,426.4 1,664 366 70.1% 70.2% Bananas 15 Asparagus Corn 30.9 51,265.9 1,659 365 16.1% 16.1% Lettuce 16 Cauliflower Rice 20.4 33,196.4 1,627 358 10.7% 10.4% Onions 17 Brussels Sprouts Oats 4.7 8,310.5 1,768 389 2.5% 2.6% Oranges 18 Artichokes Barley 0.7 1,097.7 1,568 345 0.4% 0.3% Rye 0.5 804.5 1,609 354 0.3% 0.3% to feed chickens and other animals.6 Some Total Pounds: 191.5 Total Calories: 318,101.4 Average Calories per Pound: 1,661 portion of the nutrient materials refined out of wheat are reintroduced into the flour. But Table 11: Annual Per Capita U.S. Consumption of Nuts this artificial method does not return all the Total Total Calories Calories % Total %Total important nutritional components. Nut Weight Calories per Pound per 100g Weight Calories Table 11 shows that people in the U.S. Peanuts 6.7 18,090.0 2,700 594 61.6% 61.5% eat very few nuts. Of 10.9 pounds per person Almonds 1.0 2,627.3 2,627 578 9.2% 8.9% eaten each year, 6.7 pounds are peanuts. Walnuts 0.6 1,635.0 2,973 654 5.1% 5.6% The peanut is a tuber rather than a true Coconuts 0.5 868.9 1,609 354 5.0% 3.0% nut from a tree. Nuts have a high Calorie Pecans 0.4 1,193.5 3,141 691 3.5% 4.1% content, 2,705 Calories per pound. The top Pistachios 0.3 734.2 2,532 557 2.7% 2.5% three nuts consumed – peanuts, almonds Macadamia 0.1 718.0 3,264 718 1.0% 2.4% and walnuts provide about 75% of the Filberts 0.1 199.8 2,855 628 0.6% 0.7% pounds and Calories in this category. Others 1.2 3,337.8 2,714 597 11.3% 11.4% Table 12 lists the most common legumes Total Pounds: 10.9 Total Calories: 29,404.5 Average Calories per Pound: 2,698 (dried beans and peas) eaten in the U.S. (Included in the “Others” are garbanzo, Table 12: Annual Per Capita U.S. Consumption of Legumes broad, adzuki, white, roman, pink, great Total Total Calories Calories % Total %Total northern, and mung beans.) The average Legume Weight Calories per Pound per 100g Weight Calories Calories per pound of beans is 1,566. Beans provide only 0.7% of the daily Calories in Pinto 2.8 4,416.4 1,577 347 41.6% 41.9% the U.S. The world average consumption Navy 0.6 924.5 1,541 339 8.9% 8.8% for beans is a little more than three times Black 0.5 821.5 1,550 341 7.9% 7.8% the 6.7 pounds consumed in the U.S. Red Kidney 0.5 765.9 1,532 337 7.4% 7.3% – about 22 pounds per person per year. The Lima 0.1 153.6 1,536 338 1.5% 1.5% top four of the beans listed provide 66% Dry Peas/Lentils 0.7 1,123.2 1,605 353 10.4% 10.7% of weight and Calories consumed in this Others 1.5 2,335.2 1,557 343 22.3% 22.2% Total Pounds: 6.7 Total Calories: 10,540.4 Average Calories per Pound: 1,573 category. PAGE  : NEW SOLUTIONS NOVEMBER 2007, NUMBER 14 more subject to decay and loss of nutrient For example, 80.6 percent of the varieties 86.2% of apples have been lost to con- value with time, so freshness is important. of tomatoes have been lost since 1903. The sumers since 1903, including Elstar, Gala, They must be frozen or canned to have main tomato in the U.S. is the Beefsteak. Hoople’s Antique Gold, Aroma, Cherry the same shelf life as manufactured foods. Lost or rarely grown varieties include Cox, Tydeman’s Early, Fiesta, Ida Red, There are also less “value-added” options for Momotoro, Nova, Lemon Boy, Better Boy, Empire, Fameuse’s Snow Apple, Spartan, marketing purposes so manufacturers are Black Krim, Early Girl, Celebrity, Yellow Queen Cox, Hudson’s Golden Gem, less interested in natural foods. Roma, Charlie Chaplin, Cherokee Purple, Braeburn, Red Gravenstein, Kandil Sinap, Milano Plum, Great White, Striped Ger- Freyburg, English Golden Russet, Cameo, Table 13: Nutrient-Intense man, San Marzano, El Paka, Stupice, Yellow Cox’s Orange Pippin, Jonagold, Bellflower, Foods Summary Brandywine, Mister Stripey, Brandywine, Kidd’s Orange Red, Granny Smith, Russet Dixie Golden Giant, San Remo, Yellow Weight Avg. Cal. Total Beauty, Spygold, White Winter Pearmain, Type in Pounds per pound Calories Ruffles, Orange Queen, Carrot Paste, Reif Orange Pippin, Rome, My Jewel, Winesap, Red, Persimmon, Marble White, Black Vegetables 412 186 76,539 Pitmaston Pineapple, Ashmead’s Kernel, Crimson, Sabarocca, Chadwick Cherry, Fruits 272 166 45,152 Fall Pippin, Spitzenburg, Pink Pearl, Honey Sunsweet, Black Plum, Sungold, Cascade, Grains 192 1,661 318,082 Crisp, Sierra Beauty, King Of Tomkins, Green Vine, Rose Quartz Crystal, Sweet Brown Russet, Hoover, Rhode Island Nuts 11 2,705 29,485 100, Yellow Pear, Red Pear, German Stripe, Legumes 7 1,566 10,492 Greening, Black Twig, Connel Red, Mutsu, Italian Gold, Golden Pandora, Green Zebra, Liberty, Calville Blanc D’hiver, Gold Rush, Total 893 537 479,749 Red Brandywine, Chioggia, Marvel Stripe, Monroe, Criterion, Kinsei, Belle De Bos- Caro Rich, Ropreco, Tappy’s Finest, Pale koop, Gala Supreme and Macoun. The Challenge to Diversity Perfect Purple, Florida Pink, Peace Yellow There are 5,000 kinds of potatos grown Roma, Mountain Gold, Anna Russian, worldwide. Familiar names from the past There is far less food diversity in the Ameri- Mountain, and Orange Mandarin. include Augsburg Gold, German Butter- can diet than is popularly assumed. The 92.8 percent of the varieties of lettuces ball, Warba, Penta, Carola, Bintje, Caribe, often quoted “30,000 products in the aver- have been lost since 1903. The list of rarely Purple Chief, Kerrs Pink, Bliss Triumph, age supermarket” can be broken down into seen lettuces include Marvel of Four Cherry Red, Rhine Gold, Russian Banana, combinations of seven kinds of meat, eight Seasons, Red Sails, Royal Oakleaf, Red Red Thumb, Butterfinger, Blue Mad, kinds of grains, 45 vegetables, 34 fruits, Rage, Little Gem, Cosmo, Cosmo, Red Ozette, Her Royal Princesse, Maris Piper, 20 legumes, for a total of about 120 foods. Majestic, Romance, Rouge D’hiver, Aethna, Red Ruby, Viking Purple, Nooksack, Red There are many different varieties of each Black Simpson, Samantha, Kalura, Red Cloud, Gold Nugget, Cowhorn, French food, such as the different potatoes – red, Oakleaf, Sierra, Winter Density, Waldeman Fingerling, Epicure, All Red, Morning russet, Idaho, etc. Still, the numbers are not Green, Red Batavian Cardina, Sangria, Gold, Huckleberry. impressive. Assuming ten variations of the Audran, Tango, Redina, Lollo Rossa, The clear picture that emerges is that 120 total gives a number of 1,200, only 4% Vulcan Red Leaf, and Perilla. the American diet does not provide variety of the 30,000 created by manufacturers. In terms of corn, varieties lost include or freshness. For the most part people eat The tables show a large variety of plant Alabama Coschatta, Blue Dent, Brown Dent, a small number of not-too-healthy foods foods, offering a wide variety of choices. Cherokee White Eagle, Cheyenne Agency that travel long distances and spend much Yet, in actual practice, consumers do not Striped, Gehu, Early Adams Improved, time in storage. This can best be described eat that variety. In each of the categories it Falconer Dent, Fawn Brown, Fort Totten, as tragic. Foods that are healthy are basically was shown that the actual volumes eaten are Gaspe, Corwin Davis Colored, Green Dent, secondary while the fattening foods are at heavily weighted to only three or four of the H & M Yellow Dent, Hackberry White the top of the consumption list – potatoes, top choices. Thus, for example, of the 45 Dent, Mohawk Round Nose, Mohawk meat, fats and sugars. In terms of the fruits, vegetables available, about six are predomi- Indian Wampum, Mac, Narragansett the same degradation exists because most nantly eaten. There are more than 5,000 White, Wampum, Neal’s Paymaster, North- are turned into manufactured sweetened varieties of potatoes in the world yet only a ewestern Dent, Norfolk Market, Hickory juice. The responsibility for America’s few are sold in the U.S.7 The result is that King, Howard Cory’s Red Dent, Indian unhealthy diet can be laid at the feet of the claims for variety are overstated. Americans Fingers, Jicarilla White, Kemp Yellow food corporations and the United States do not eat a variety of foods. The break- Prolific, Leggs Prolific White Dent, Lenore, Department of Agriculture. down of the foods previously listed, shows Oaxacan Green Orange Dent, Piamonte, the surprisingly limited range of our foods Pipestone, Pink Dent, Purple Dent, Pigeon, – much, much less than 30,000. Rainbow Dent, Reid’s Yellow, Rhode Island The Corporate Food Supply One troubling result of the focus on White Cap, Silvermine, Shorthorn Dent, Food manufacturers generate a wide variety just the few most marketable (most profit- Rustler’s White Dent, Tama Flint, Tennes- of brands from a narrow range of chosen able?) foods is the loss in plant diversity. see Red Cob and Wapsie Valley Yellow. from food raw materials. A good example NUMBER 14, NOVEMBER 2007 NEW SOLUTIONS : PAGE  is Phillip Morris, a major producer of Meals: Kraft macaroni & cheese and other Leinenkugel’s, Henry Weinhard’s, Henry’s cigarettes and manufactured food. The dinners, Minute, Stove Top, Taco Bell, Hard, Lemonade, Hamm’s, Mickey’s, Olde company was renamed Altria as a public Velveeta shells & cheese, English 800, Magnum, Presidente, Sharp’s relations move to disconnect themselves Enhancers: A.1, Bull’s-Eye, Good Sea- non-alcohol brew from the familiar cigarette name. sons, Grey Poupon, Kraft barbecue sauce, Phillip Morris (Altria) is only one of the The following list of brand names rep- mayonnaise,salad dressings, Miracle Whip, many giant food corporations that deter- resent the foods marketed by Altria (Phillip Oven Fry, Sauceworks, Seven Seas, Shake’N mine what Americans eat and how healthy Morris). Brands are added and removed at Bake it is. It is the largest cigarette company as times and also may be sold or purchased well as a giant food company. Such cor- from other companies, thus this list only Meats and Pizza porations must continually “add value” to represents options at a particular point in basic food stuffs, interspersing themselves 8 Meats: Louis Rich, Louis Rich Carving time. Board, Lunchables, Oscar Mayer between the farmer and the consumer to Beverages, Desserts and Cereals Meat Alternatives: Boca control markets. By adding numerous layers of food processing and long distance trans- Beverages: Capri Sun, Country Time, Pickles and Sauerkraut: Claussen Crystal Light, Kool-Aid, Tang portation, the corporation takes most of the Pizza: California Pizza Kitchen, Di Giorno, profit. The farmer makes only a marginal Coffee: Gevalia, Maxim, Maxwell House, Jack’s, Tombstone amount and it is difficult for the consumer Sanka, Starbucks, Yuban to easily obtain local, natural, healthy foods. Desserts: Baker’s, Balance Bar, Calumet, Selected International Brands Grocery manufacturers argue that the Certo, Cool Whip, Dream Whip, Ever- Coffee: Blendy, Carte Noire, Gevalia, American food system provides cheap food. Fresh, Handi-Snacks, Jell-O, Knox , Grand’Mère, Kaffee HAG, Jacobs Krönung, But the result is actually an increase in costs Minute, Sure-Jell Jacobs Milea, Jacobs Monarch, Jacques and suffering to consumers, farm animals, Cereals: Alpha-Bits, Banana Nut Crunch, Vabre, Kenco, Maxwell, Maxim, Nabob, and small farmers. Blueberry Morning, Cranberry Almond Onko, Saimaza, Splendid Crunch, Cream of Wheat, Cream of Rice, Powdered Soft Drinks: Clight, Fresh, The Government Role Fruit &Fibre, Golden Crisp, Grape-Nuts, Frisco, Kool-Aid, Mañanita, Q-Refresko, – Manufacturing Ignorance Great Grains, Honey Bunches of Oats, Ki-Suco, Royal, Tang, Verao Honeycomb, Oreo O’s, Pebbles, Raisin It is no overstatement to say that Americans Cheese: Dairylea, Eden, El Caserío, Bran Shredded, Wheat Toasties, Waffle Crisp are confused about food. Labeling is a mys- Invernizzi, Kraft Cracker Barrel, Kraft tery and the language used creates confusion Biscuits, Snacks and Confectionery Lindenberger, Kraft Singles, Kraft Sottilette, rather than clarity. Probably the ultimate Cookies & Crackers: Better Cheddars, Mama Luise, Philadelphia, P’tit Québec example of a confusing idea is the Food Cheese Nips, Chips Ahoy!, Handi-Snacks, Snacks and Confectionery: Aladdin, Artic, Pyramid, a construct developed and main- Honey Maid, Newtons, Nilla, Nutter Cerealitas, Chips Ahoy!, Club Social, Côte tained by the USDA with support from the Butter, Oreo, Premium, Ritz, SnackWell’s, d’Or, Daim, Diamante Negro, Estrella, Department of Health and Human Services Stella D’oro, Teddy Grahams, Triscuit, Express, Figaro, Freia, Guayabita, Korona, (HSS). Its stated purpose is to give Ameri- Wheat Thins Lacta, Laka, Lucky, Maarud, Marbu, cans a simple, usable, accurate, universally Snacks: Cornnuts, Planters Marabou, Merries, Milan, Milka, Oreo, applicable menu planning tool. Pet Snacks: Milk-Bone Ouro Branco, Pacific Soda, Peanøtt, Plant- There are many reasons why the Food ers, Poiana, Prince Polo, Rhodesia, Ritz, Pyramid fails to meets its designed purpose. Confectionery: Altoids, Callard &Bowser, Royal, Shot, Sonho de Valsa, Suchard, Creme Savers, Farley’s, Gummi Savers, The geometric form (a pyramid) used to Sugus, Tapita, Terrabusi, Terry’s, Trakinas, denote proportions is graphically misrepre- Jet-Puffed, LifeSavers, Milka L’il Scoops, Toblerone, Tita Now and Later, Sather’s, Terry’s, Tobler, sentative. For example, areas of the triangle Toblerone, Trolli Convenient Meals and Grocery: Dairylea do not correspond to the “serving numbers” Lunchables, Fleischmann’s, Kraft Delissio suggested. The definition of “servings” is Cheese, Meals and Enhancers pizza, Kraft Lunchables, Kraft ketchup, ambiguous, contradictory and misleading. Cheese: Athenos, Cheez Whiz, Churny, Kraft peanut butter, Kraft pourables, Magic It is doubtful that one American out of a Cracker Barrel, Deli Deluxe, Di Giorno, Moments, Miracle Whip, Mirácoli, Sim- hundred could clearly explain the concept Easy Cheese, Hoffman’s, Kraft, Philadel- menthal, Vegemite and use of “servings.” phia, Polly-O, Velveeta, Beer: Miller Lite, Miller Genuine Draft, The recommended minimum servings Dairy Products: Breakstone’s sour cream, Miller Genuine, Draft Light, Miller High are calculated based on a 185-lb. middle- cottage cheese, Breyers yogurt, Knudsen Life, Miller High Life Light, Milwaukee’s class Caucasian male office worker and is sour cream, cottage cheese, Kraft dips, Light Best, Milwaukee’s, Best Light, Icehouse, not adjusted for height, weight, age, activity, n’Lively lowfat cottage cheese, yogurt Foster’s, Red Dog, Southpaw Light, gender or state of health. No consideration PAGE  : NEW SOLUTIONS NOVEMBER 2007, NUMBER 14 is given to foods that are fresh versus frozen ...all food information for the con- Natural food has to a great extent been versus canned versus manufactured. Nor is sumers must be approved by food replaced or supplemented by food-like there any consideration given to conven- manufacturers before it can be manufactured products, often provided in tional versus organic farming. The method packages covered with health claims (with released to the public. of preparation – fried, broiled, grilled, additives in very small print on the back). roasted, etc. – is ignored. degree to which the diet of Americans is Pollen’s food advice is threefold – first, eat Manufactured fats, manufactured sugars, seriously out of balance. One of the most food, not manufactured “food-like” products; and other manufactured foods are not important reasons for this is the degree to second, don’t eat too much; and third, eat differentiated from fresh whole food. The which the USDA colludes with grocery mostly plants. He suggests that this short Food Pyramid assumes that the length or manufacturers. advice is the preferred option to the com- type of storage does not affect the food. A book could be written on the fail- plicated and confusing question of what There is no direction or consideration given ures of the USDA to protect the health humans should eat to achieve maximal regarding the importance of integrating of Americans. That organization’s priority health. His advice is far more helpful than healthy eating with the modern lifestyle is to protect the sales and profits of the all the graphics and language definitions where fully 50-60 percent of meals are eaten grocery manufacturers. It also subsidizes of the USDA. outside of the home. There is no additional the growing of Calorie crops like corn and Marion Nestle, author of Food Politics value assigned to eating fresh vegetables, soybeans that are the basis of manufactured and What to Eat, has similar advice, bypass- fruits and grains. food. The USDA’s relationship and support ing the complexity of the Food Pyramid Calculating quantities using the serv- of the food industry, at the expense of the and the other complex and confusing advice ing concept is next to impossible since the citizenry, is well known.10 In practice, all from the USDA. Her short summary is USDA allows manufacturers to set serving food information for the consumers must “eat less, move more, eat lots of fruits and sizes that are not in concert with the USDA be approved by food manufacturers before vegetables.” She adds a clarifier, “Go easy serving sizes. Finally, the Food Pyramid does it can be released to the public. on junk foods.”12 not communicate the known dangers of Michael Pollen, author of The Omnivore’s In the broadest sense junk food is the eating fatty meats. Dilemma, makes the astonishing recom- popular term for manufactured food, often The Economic Research Service (ERS) mendation that “if you’re concerned about those with extravagant health claims on the of the USDA does provide some useful your health, you should probably avoid label. Eating natural foods with minimal statistics which compare actual consump- food products that make health claims.”11 processing and food that is as fresh as pos- tion to that recommended by the Food He points out that a health claim on a food sible is the secret to good health. Unfortu- Pyramid,9 but for the most part, let the product is a good indication that it’s not nately the “cheap food” provided by food consumer beware. really food and food is what humans corporations does not fit this category. Figure 1 gives a graphical sense of the should eat. The Government Role Figure 1: The Unbalanced American Diet – Subsidizing Manufactured Food Michael Pollen noted that Adam Drewnowski, an obesity researcher at the University of Washington, wondered why the most reliable predictor of obesity in America today is a person’s wealth, that is, why the people who spend the least on food are most likely to be overweight.13 Drewnoski discovered that the most Calories that could be bought for a fixed amount of money are processed foods and soft drinks. For example, one dollar bought 1,200 Calories of cookies or potato chips, 875 Calories of soda, 250 Calories of car- rots, or 170 Calories of orange juice. In general, processed foods are more Calorie-intense than fresh foods, particularly since they include added fats (soybeans) and sweeteners (corn). Calories from these kinds of products may be cheap but they are the NUMBER 14, NOVEMBER 2007 NEW SOLUTIONS : PAGE  least healthful foods. Thus people with the cheap food as measured in poor health, falling American rural population. There is smallest budgets must consume the poorer degraded land, tormented animals, and the now a new kind of wage slavery in the U.S. quality, fattening foods. loss of the family farm. Government policies based on the exploitation of Latin American This unhealthy situation is supported by are needed that make the most healthful immigrants. the USDA policies. Every few years a new Calories “price competitive” with the least Americans now consider food growing “Farm Bill” is passed that determines the healthful ones. Policies are also needed that beneath them and this contempt shows in priorities of the food to be grown. Processed encourage schools to provide children fresh the unwillingness to pay livable wages to foods are based on three of the five com- food from local farms rather than processed those who work the fields. Farmers must do modity crops – corn, soybeans and wheat. surplus commodities from monoculture complex tasks – waiters, waitresses, janitors The government subsidy to support these farms located thousands of miles away. and truck drivers do not require the same People need to understand their depen- level of skill. It is vital to change America’s ...one dollar bought 1,200 Calories of dence on farmers and lobby for fair prices national belief about farm work so that cookies or potato chips, 875 Calories to farmers while at the same time lobbying exploitation of third world workers will no of soda, 250 Calories of carrots, or 170 against policies that destroy the livelihoods longer be permitted. Americans must stop Calories of orange juice. of farmers in other countries. The current assuming food growers are inferior humans government polices destroy land and the and that food growing is beneath their three plus two other commodity corps livelihood of small farmers. New policies dignity. – rice and cotton – is approximately $25 that focus on long-term land preservation Finally, mechanized agriculture is rapidly billion a year. For the last several decades and the health of soil and water supplies destroying the soil. It may appear to be slow, U.S. agricultural policy has been designed are needed to replace those that support that is, one or two inches every decade. in such a way as to promote the overpro- industrial agriculture based on commodi- However, in geological time, the destruction duction of these five commodity crops, ties. A Farm Bill that focuses on health and is proceeding at a blinding pace, implying especially corn and soy, to the detriment of food quality and support of family farmers the total destruction of good top soil within the nation’s diet. is desperately needed. a generation or two. There are a number of Farm bills once supported prices and land practices that can protect and enhance limited production but now they support Evaluating the Results soil including organic farming, small farms volume production. The result of the policy Possibly the most succinct comment to set and biodynamic farming. None of these can is that while the price of fruits and vegeta- the context for evaluating the food system survive in a time of subsidized industrial 14 bles increased by approximately 40 percent is one by David Pimentel who points out agriculture.15 between 1985 and 2000, the price of soft that the world population is 6.5 billion drinks (based on corn sweeteners) declined people and 3.7 billion of those are under- The Bottom Line – by approximately 23 percent. The reason nourished. Since globalization is the rule the least healthful Calories in the super- of the day and agriculture is one of its key Changing Diets market are the cheapest is that those are industries, this statement is a damning one. As people search for options to combat oil the ones the farm bill encourages farmers Inequity in food availability has grown depletion and global warming, it will be to grow. during the decades of the industrialization necessary to look carefully at all the patterns Pollen further notes that the Farm Bill of agriculture. of living that consume fuel and gener- also helps determine the kind of food in Pimentel also points out that the average ate CO2. Many patterns of living can be school lunch programs, using children to person in the U. S. consumes 2,200 pounds changed with some discomfort. Without dispose of the unhealthful Calories that of food in a year and consumes 3,600 a car, a person can walk or ride a bike. He American farmers are over-producing. The Calories (actually kiloCalories) per day. or she can use a down sleeping bag in the U.S. government also supports shipping However, humans only need 2,500 Calories home and, if the situation is desperate, go of these commodities to other countries, (kiloCalories) per day so food consump- without heat. But people cannot live with- undercutting local agriculture in those tion could be reduced by one third, which out food. Americans must reduce consump- countries. would improve health. As previously noted, tion of energy by living differently and, of In addition, the bill affects the landscape two thirds of the population is overweight utmost importance, eating differently. and environment of the country, setting the or obese.4 Making foods artificially cheap As fossil fuel resources decline and as the priorities for land preservation and recovery has encouraged gluttony in the country. climate changes, food shortages will occur. or setting them for maximum production The kind of factory farming dominant There are too many people in the world with maximum use of fossil fuel chemicals. in this country has decimated small farmers and in the U.S. they are eating far too much Thus, the Farm Bill affects the health of both here and around the world, replacing food. Americans are also eating too much soil, the purity of water, and biodiversity sustainable hand labor and land practices of the wrong kinds of food. The result is and has a negative effect on public health with unsustainable use of fossil fuels for a poor health and higher medical bills. The and environmental considerations. variety of tasks. This change has not been food industry has created cheap food which Some recognize the real cost of artificially easy on farmers as can be attested to by the is not healthy, requires too much fossil fuel, PAGE 10 : NEW SOLUTIONS NOVEMBER 2007, NUMBER 14 and leads to very expensive medical costs. The most important step is for each of food to estimate the amount of food Change is required and the wise will person to begin making changes in their Calories that come from an investment of begin this change by modifying their own diets. No other option offers a way to fuel Calories – Food Energy Return on Fuel eating habits. Lobbying for government Energy Invested (FEROFEI). dramatically cut energy consumption, policy change is useful and community food A complete analysis is beyond the scope development can be important. Commu- end exploitation of farm workers and of this publication, but an example was nity Supported Agriculture (CSA) is a very protect the soil. given in the discussion on meat in New positive step. But such practices will do little Solutions #13. For example, a person could as long as Americans consume food in their New Solutions #13 provides a unique sum- determine the fossil fuel energy input to habitual way. The most important step is mary of the food system. Without under- produce a pound of meat that would pro- for each person to begin making changes in standing it, including the role of govern- vide a certain amount of Calories, proteins, their diets. No other option offers a way to ment, corporations, media and the medical fats and carbohydrates and compare it to dramatically cut energy consumption, end industry (including dieticians) change will the energy input to produce some weight of exploitation of farm workers and protect the be more difficult. Most people of a genera- non-meat products that would provide the soil. Personal change is mandatory to make tion or two ago had a better understanding same Calories and nutrients. Such skills do national change. of food and nutrition than a person with not exist today but will be common in the a graduate degree today. The country has future. 14 Steps You Can Take to been “dumbed down” by advertising and public relations efforts of big growers, dis- 5. Eat Less Change Your Lifestyle tributors, supermarkets and the USDA. The most straightforward way to reduce You can become part of the movement to a Americans have been “target” markets climate change and save energy is to eat less. sustainable, healthy lifestyle when you begin for the manufactured food industry and the Overeating is basically a destructive act. The to change your food purchasing, cooking physical health of people today has been message “overeating causes health problems” and eating habits. Following are some key severely compromised, just as if they had has been repeated countless times. Further- considerations to evaluate when determin- been wounded by a weapon. It will not be more, there are psychological problems with ing a change strategy. As usual there is an easy task to become knowledgeable and being overweight, that is, heavy people are theory and practice – study and action. skilled about the food system but without not as happy. Partly this is because they are The first big step is to allocate time to such knowledge making the necessary physically limited in a variety of ways. studying. This is vital for surviving the changes in all aspects of food will be coming energy crisis but it can also be both next to impossible. 6. Eat Differently educational and enjoyable. In past times, Eating differently is important. Cubans people enjoyed gardening, processing food 3. Study Nutrition learned to eat less and at the same time and eating – typically in a shared manner. It is vital to understand the components made fundamental changes to their diet.16 of food and what vitamins, minerals and Today they are poorer, but healthier, than 1. Garden phytochemicals are essential to health. It is we are. Healthy low-energy foods typically The first step for the serious student is to also necessary to understand which foods imply more fresh vegetables and fruits while replace some part of his or her lawn with a provide what nutrients. This information giving up high fat and sweet manufactured food garden. It is important to learn how to cannot be obtained from the government foods. garden without using petrochemicals. This mandated food label or from food corpora- means using what nature naturally provides. tions. Furthermore, the dietician industry is 7. Eat Seasonably One can start small, developing a single bed committed to the existing food system and A person should know what foods are and begin composting kitchen scraps. can be obstructive to this understanding. available in what season and purchase and Gardening stores and nurseries are major This form of knowledge was ubiquitous in eat them accordingly. businesses in this country, showing a natural an earlier time when people took responsi- affinity for the soil and plants. The objective bility for their own health. 8. Don’t Eat Grain-fed Animals is not so much to save money on food, but Factory meat is the most fossil-fuel- to reestablish the natural connection to the 4. Develop and Use Food Energy intensive food per unit for energy and nutri- land that exists in most people. The actual Return on Fuel Energy Invested ents. Meat, as it is raised today, is unhealthy experience of providing some food is essen- (FEROFEI) Knowledge for the consumer and a travesty against farm tial. This kind of involvement will provide The concept of Peak Oil introduced a animals. Excessive consumption of indus- the perspective of richness and complexity concept called Energy Return on Energy trial meats leads to heart disease, cancer and in plant food. Invested (ERORI) which measured the net other illnesses. Meat requires grains which efficiency from fossil fuels. A similar idea could be used to feed more people if eaten 2. Learn about Food Production would be useful in determining the amount directly. The eating of fish contributes to the The information contained here and in of fossil fuel energy that goes into each kind dangerous decline of ocean fish populations. NUMBER 14, NOVEMBER 2007 NEW SOLUTIONS : PAGE 11

Containment feeding operations are inhu- no longer be used as they are today. In the References mane and contribute to global warming. future, communities will process and can 1. USDA Agricultural Research Service Nutrient large amounts of food available from local 9. Don’t Eat Manufactured Groceries Data Laboratory; http://www.nal.usda.gov/fnic/ sources during the farming season. foodcomp/search/ Giving up manufactured groceries means giving up corn sweeteners, salt, 13. Eat Locally Grown Food 2. Agriculture Statistics 2006, USDA XIII-6, and hydrogenated soy bean oil as well as Food should be produced as close as table 13-7 white flour and sugar. Manufactured foods possible to the consumer. Local produc- 3. USDA Economic Research Service; http:// are very expensive when health effects are tion reduces energy consumption, and www.ers.usda.gov/Data/FoodConsumption/ included. Manufactured foods are also more eating local foods normally means eating FoodAvailQueriable.aspx destructive to the environment because of fresher foods which are more nutritious. 4. Center for Disease Control National Center their packaging. Fresh natural foods do not Local production also optimizes potential for Health Statistics; http://www.cdc.gov/nchs/ require the same level of packaging. recycling capacity. This is particularly true products/pubs/pubd/hestats/overweight/ As our societal crisis deepens, maintain- for vegetables and fruits, which have a high overwght_adult_03.htm ing physical health will become more criti- weight per Calorie ratio. They also need to 5. Dr. Attwood’s Low-Fat Prescription for Kids, by cal. In times of crisis, medical care may be be eaten fresher than staples such as beans Charles R. Attwood MD, Viking Publishing, 1995 too expensive or not easily available. Eating and grains. If food is transported, it should 6. Jane Brody’s Good Food Book, by Jane Brody, organic food that comes from a garden or be dense food such as grains that require Bantam Books, 1987, page 42 local farmer will help. People can remain less energy for transportation. 7. Fatal Harvest – The Tragedy of Industrial healthy by changing their current dysfunc- Agriculture, by Andrew Kimbrell, Foundation tional diet. 14. Use Pressure Cookers for Deep Ecology, 2002 Much of the energy (more than 50%) 8. Altria Group, Inc. 2003 Annual Report; 10. Don’t Imbibe ”Refreshments” used in cooking food can be saved by using http://www.altria.com/annualreport2003/ An important step is to avoid eating or pressure cookers. ar2003_09_0200.asp drinking refrigerated beverages such as soda 9.“Per Capita Food Supply Trends: Progress pops and any thing else with sugar added. Summary Toward Dietary Guidelines,” FoodReview, Vol- Canned and bottled drink factories need Global warming and the foreseeable short- ume 23, Issue 3, September-December 2000; enormous amounts of land and water for ages of fossil fuels call for revolutionary http://www.ers.usda.gov/publications/ their products. Sodas also require constant changes in all areas of living, including foodreview/septdec00/frsept00a.pdf energy for cooling in retail stores and food. This will require new knowledge and 10. Food Politics, by Marion Nestle, University homes. They are sugar-intensive and harm- new practices. Americans are proud of the of California Press, 2002 ful to health and use corn sweeteners, which fact that they have become “freed from the 11. “Unhappy Meals,” by Michael Pollan, New require natural-gas-based fertilizers. drudgery of growing food.” However, this York Times, January 28, 2007 They also consume energy in making “freedom” is at the expense of the environ- cans and bottles. A 12-ounce can of diet 12. What to Eat, by Marion Nestle, North Point ment, the future lives of their children, and Press, 2006, page 4 soda requires a total of 2200 kCal to pro- the exploitation of third world immigrants. 13. “The 2007 Farm Bill ‘You Are What You duce (over 70% of which goes toward the Soon everyone must become involved aluminum can) and may provide only Grow,’” by Michael Pollan, Sustainable Food at some level of the food process. It must April 19, 2007; http://www.organic 1 kCal in food energy.17 News, become a valued part of the culture. Those consumers.org/articles/article_4908.cfm 11. Prepare Your Own Food who love growing, storing and preparing 14. “Sustainability of Meat-based and Plant- Avoid “convenience food,” that is, pre- fresh foods will become models for the based Diets and the Environment,” by David packaged and highly processed food – both community instead of anachronisms. Diets and Marcia Pimentel, American Journal of solid and liquid. Frozen food, snacks, must change and methods of food produc- Clinical Nutrition, 2003 fast food, and precooked meals fit in this tion must change. Farmers and farm work- 15. “How to Win an Argument with a Meat description. Preparing food from natural ers must be paid a living wage. Eater,” from Diet for a New America, by John fresh ingredients is a way of simplifying The ideas here are as much projections Robbins, http://www.vegsource.com/how_to_ one’s life by eating closer to the food source. as prescriptions. The issues of manufac- win.htm It is also a way to avoid the additives, fats, tured food, industrial agriculture, exploita- 16. The Power of Community: How Cuba and sugars in most “prepared foods.” tion, etc., are not new. What is new is the Survived Peak Oil, The Community Solution, realization that these issues can no longer be 2004; http://www.powerofcommunity.org 12. Start Canning and Eat Less avoided. Either shortages or global climate 17. Life Cycle-Based Sustainability Indicators for Frozen Foods degradation will be the driving force for Assessment of the U.S. Food System (CSS00- Part of learning about food is to learn making change. Each person can choose to 04), Center for Sustainable Studies, by M.C. about storing it. Gaining experience in can- change how and what they eat. Heller and G.A. Keoleian, 2000; http://www. ning and bottling is well worth doing. This – Pat Murphy public.iastate.edu/~brummer/papers/ is especially important as refrigerators may FoodSystemSustainability.pdf New Solutions is published by Resources Books The Confiscation of American Prosper- Community Service, Inc. The Power of Community: How The Challenge of Affluence: Self-control ity, From Right-Wing Extremism and under its program, The Economic Ideology to the Next Great Cuba Survived Peak Oil and Well-being in the USA and Britain Community Solution. Depression, Michael Perelman, Pal- This fascinating and empowering since 1950, Avner Offer, Oxford, Community Service, Inc., grave Macmillan, 2007 a non-profit organization, film shows how communities pulled 2006 has been studying and together, created solutions, and ulti- Renewable Energy Cannot Sustain Animal, Vegetable, Miracle – A Year of promoting small local mately thrived in spite of decreased a Consumer Society, Ted Trainer, Food Life, Barbara Kingsolver, Harper community for more Springer 2007 Collins, 2007 than 60 years. oil imports from the USSR. By The To subscribe to New Community Solution. Order at www. The Great Turning – From Empire to The Omnivore’s Dilemma, A Natural Solutions, become a powerofcommunity.org. Earth Community, David C. Korten, History of Four Meals, Michael Pollan, member. Send your tax- Berrett-Koehler Publishers, 2006 Penguin Press, 2006 deductible contribution On the Web Peak Everything – Waking up to What to Eat – An Aisle-by-Aisle Guide of $25 (or more) to Outlook for Fuel Reserves, Dr. to Savvy Food Choices and Good Eating, Community Service, Inc., the Century of Declines, Richard P.O. Box 243, Yellow M. King Hubbert, McGraw-Hill Heinburg, New Society Publishers, Marion Nestle, North Point Press, 2006 Springs, OH 45387. Your Encylopedia of Energy ca. 1976; 2007 The Small-Mart Revolution – How contributions will help us http://www.mkinghubbert.com/files/ Local Businesses Are Beating the Global continue this work. The Weather Makers, How Man is hubbert_1974.pdf Competition, Michael H. Shuman, To receive regular Changing the Climate and What It IPCC WGII Fourth Assessment Berrett-Koehler, 2006 email communications, Means for Life on Earth, Tim Blan- send us an email at info@ Report, 2007; http://www.ipcc.ch nery, Atlantic Monthly Press, 2005 Big Coal: The Dirty Secret Behind communitysolution.org. The Assault on Reason, Al Gore, America’s Energy Future, Jeff Goodell, Penguin Press, 2007 Houghton Mifflin, 2006

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