Category: Food

Macronutrients and micronutrients play an important role in the human body, which include but are not limited to supporting the healthy functioning of vital organs, promoting wound recovery, growth, and maintaining metabolic activities. These nutrients are distributed in different food groups in varying amounts. Additionally, the nature of the nutrients in certain food groups may differ from the other groups. For instance, both green leafy vegetables and beef are sources of dietary iron. However, plant-based sources of iron contain non-heme iron, while animal sources contain heme iron (Koubová et al., 2018). The difference between the two is bioavailability. This essay associates nutrients to their specific food groups justify their nutritional composition and explains their significance.

Macronutrients

Macronutrients are a group of nutrients that is essential for the normal functioning of the body and they are needed in significantly higher amounts. Unlike micronutrients, macronutrients are stored in large amounts within body tissues, cells, muscles, and around vital organs and can be used to fuel the body for an extended period even when a person is starved (Lai et al., 2018). Essentially, macronutrients provide fuel for the body, which sustains all its activities. In the group of macronutrients, there are three major nutrients, which include carbohydrates, lipids, and proteins.

Carbohydrates

Carbohydrates are a group of nutrients that provide the body with energy. After food is broken down, the carbohydrates are converted into glucose, which is further changed to ATP, a form of energy that is useable by the cells. Without the consumption of carbohydrates in the diet, the body is forced to source this energy from stored sources such as muscle glycogen, lipids, and proteins. However, this is a catabolic process that leads to wasting (Lai et al., 2018). Carbohydrate is one of the nutrients that are widely distributed in various food groups. For example, cereals, roots, tubers, legumes, starches, and vegetables are all sources of carbohydrates. Although these carbohydrates are distributed in different food groups, their levels in each food group vary significantly.

For instance, the seeds, such as tree nuts, legumes, and grains have the highest levels of carbohydrates followed by underground storage organs. On the other side, green leafy vegetables, other vegetables, and animal products have the lowest amounts of carbohydrates. The main reason for the difference in carbohydrate contents of various food groups is the chemical composition of the foods (Lai et al., 2018). The food groups with high carbohydrate contents have a high level of starch while the rest have very low levels.

Proteins

Proteins are essential nutrients necessary for synthesizing cells and body tissues. Proteins are the building blocks for all tissues and they help in maintaining lean body mass. Generally, dietary protein is very high in seeds such as tree nuts and legumes. Grains have some percentage of proteins although starches make the biggest portion. Similarly, animal products such as chicken, duck, and salmon have significantly high amounts of protein. While comparing plant-based and animal sources of protein, plants have higher levels of protein than animal sources. According to Gombart et al., (2020), although seeds generally have significantly high protein levels, this kind is not readily absorbed in the body as it is of less biological value. Additionally, after it is metabolized, plant-based yields more nitrogen which is converted into ammonia and is excreted with urine.

Vitamins

Vitamins fall under the category of micronutrients, which are required in small amounts yet very important in the body. Most vitamins are involved in metabolic activities. For example, the B vitamins are involved in energy metabolism. On the other hand, vitamin C and E have antioxidant properties and help to reduce oxidative stress which causes inflammation. Vitamin A promotes good vision and helps to maintain skin integrity. Finally, vitamin K helps blood clot while D helps with calcium absorption thus preventing rickets. These are not all the functions of vitamins. Vitamins are distributed in different food groups. Vegetables, fleshy fruits, and seeds are good sources of most vitamins.

Vitamin D

As mentioned earlier plays an important role in calcium absorption and helps to prevent rickets and other degenerative bone diseases. Vitamin D is involved in the production of insulin which is involved in the metabolism of glucose. Although this nutrient is essential for major body functions, it is less distributed in most foods. Unlike other nutrients such as carbohydrates, proteins, and other vitamins, the only foods that have vitamin D are animal products except for beef. Chicken, duck, and salmon are reliable dietary sources (Koubová et al., 2018). Otherwise, vitamin D is gotten through the sun, which is converted to an active form by the skin and kidneys.

Vitamin B12

Vitamin B12 is significant for the formation of blood cells, thus preventing anemia. During the early developmental stages of the fetus, vitamin B12 is involved in the formation of the brain and spine and its deficiency at this stage is associated with the development of neural tube disorders. Just like vitamin D, vitamin B12 is less available in all other food groups except animal products (Koubová et al., 2018). Simply put, chicken, duck, salmon, and beef are incredible sources of vitamin B12. The nature of these vitamins could be the reason why they are not available in other food groups.

Minerals

Minerals are categorized under micronutrients and are required by the body in small amounts. According to Gombart et al., (2020), the body cannot store large levels of minerals and they should be replenished daily. Once the body has gotten adequate levels, the remaining that cannot be stored is usually excreted through sweat, urine, or feces. Minerals are involved in all metabolic and physiological processes like cell signaling and overall maintenance of homeostasis.

Potassium

Potassium is an important mineral involved in maintaining the normal functioning of the heart and cells. All food groups have significant amounts of this mineral, with seeds, fleshy fruits, and underground storage organs as the leading sources respectively (Gombart et al., 2020). Green leafy vegetables have the lowest potassium levels compared to other food groups. This mineral is found in both plant and animal sources.

Calcium

Calcium is a mineral that helps in maintaining strong bones and teeth. Calcium deficiency causes degenerative bone diseases, in which the bone becomes weak, brittle, and lose their density. Calcium is found in all food groups. However, the concentrations of this mineral in animal products and leafy vegetables are very low compared to other food groups (Aref Kyyaly, 2017). Even so, calcium is readily available.

In conclusion, the distribution of both macro and micronutrients in different food groups varies depending on the nature of the food. Comparing macronutrients, vitamins, and minerals, it is evident that minerals are distributed in all food groups at considerably high levels. Since some of the nutrients lack in certain food groups, for example, vitamin D and 12, it is important to diversify meals to ensure that the body does not suffer a deficiency. The essay only sampled a few nutrients in each category to discuss their distribution in different food groups.

References

Aref Kyyaly, M. (2017). Mineral enriched yeast a promising dietary resolution for minerals deficiencies. Nutrition & Food Science International Journal, 3(2).

Gombart, A. F., Pierre, A., & Maggini, S. (2020). A review of micronutrients and the immune systemworking in harmony to reduce the risk of infection. Nutrients, 12(1).

Koubová, E., Sumczynski, D., `enkárová, L., Orsavová, J., & Fiaera, M. (2018). Dietary intakes of minerals, essential and toxic trace elements for adults from Eragrostis tef L.: A nutritional assessment. Nutrients, 10(4), 479.

Lai, J. S., Soh, S. E., Loy, S. L., Colega, M., Kramer, M. S., Chan, J. K. Y., Tan, T. C., Shek, L. P. C., Yap, F. K. P., Tan, K. H., Godfrey, K. M., Chong, Y. S., & Chong, M. F. F. (2018). Macronutrient composition and food groups associated with gestational weight gain: The gusto study. European Journal of Nutrition, 58(3), 10811094.

Abstract

Food additives such as salt, sugar and vinegar have been traditionally used for the preservation of foods. A majority of food additives that are used to preserve foods are believed to be safe but the possibility of carcinogenic and toxic qualities of food additives cannot be ruled out or ignored. Certain food additives are believed to have side-effects in adults and most importantly in children, such as increased hyperactivity, allergies, asthma problems, and migraines.

A food additive is any substance that is used in or added to food in order to preserve its quality, taste, color or any other feature which may be destroyed over a period of time due to preservation (The Food Labeling Regulations, 1980). Food additives may or may not be foods and are sometimes chemical in nature which aid the prevention of the disintegration of the food and improve its shelf life (The Food Labeling Regulations, 1980).

There are three types of food additives, cosmetic food additives, preservatives and the processing aids of foods (The London Food Commission, 1988). Sugar and salt are the two most commonly used additives in foods and the excess use of the two must be avoided. Other commonly used additives are baking soda, yeast and vanilla. Food additives may be natural or artificial depending upon the sources from which they are obtained.

If the additives are obtained from natural sources such as corn or soybean to provide consistency to foods such as soups, then the additives are natural. Even coloring additives may be naturally obtained from vegetables such as beetroots. However, whether an additive has been naturally or synthetically obtained does not validate the safety of the additive.

Additives may be added to foods for several reasons. Not only do they help in increasing the shelf life of foods, they also improve the color, texture and consistency of several foods, for instance soups not only look better but also taste better with the addition of starches, to enhance the thickness and consistency.

In some cases, the additives also improve the nutritional value of the foods, for example, milk is enriched with vitamins and minerals to increase the nutritional content. It is crucial to preserve the foods for later use, if they are not consumed immediately. The use of additives prevents spoilage of foods due to bacterial contaminations, thereby preventing several food-borne diseases.

Although food additives are of crucial importance in todays world, when there is a reduction in farming related activities and increased emphasis on storage of foods for later use, the several harmful effects of additives in food cannot be ignored.

There are certain additives that do augment the quality of food, but the presence of some chemical additives and colors to food, not only reduces the nutritional content, and in some cases causes several side-effects which to the human body.

There is a long list of food preservatives used currently. These may or may not be safe to use and are listed below.

Acesulfame-K, Alginate propylene glycol alginate, alpha tocopherol commonly termed as Vitamin E.

Artificial colorings blue 1, blue 2, citrus red 2, red 3, red 40, green 3, yellow 5, and yellow 6.

Artificial and natural flavorings, ascorbic acid or vitamin C, sodium ascorbate, aspartame, benzoic acid, beta carotene, brominated vegetable oil (BVO), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), caffeine, calcium propionate, carmine, carrageenan, casein, sodium caseinate, citric acid, sodium citrate, cochineal extract, corn syrup, cyclamate, dextrose, diacetyl, diacylglycerol, EDTA, Erythorbic acid, Ferrous Gluconate, Food Starch, Modified, Fructose, Fumaric acid, Gelatin, Glycerin, Gums, Heptyl Paraben, High Fructose Corn Syrup, Hydrogenated Starch Hydrolysate (HSH), Hydrolyzed Vegetable Protein (HVP), Invert sugar, lecithin, Lactic acid, Lactitol Lactose, Maltitol, Mannitol, Mono and Diglycerides, Monosodium glutamate (MSG), Mycoprotein, Neotame, Olestra, Olegofructose, Partially hydrogenated vegetable oil (trans fat), Phosphoric acid, Plant sterols and stenols, Polydextrose, Polysorbate 60, Potassium bromate, Propyl galate, Quinine, Quorn, Saccharin, Salatrim, Salt, Sodium Benzoate, Benzoic acid, Sodium Carboxymethyl- Cellulose (CMC), Sodium Nitrite, Sodium Nitrate, Sorbic acid, Sorbitan Monostearate, Sorbitol, Starch, starch modified, Sucralose, Sugar, Sulfites, Tagatose, Thiamine mononitrate, Triacetin, Trans fat, Vanillin, Vegetable oil sterols (www.cspinet.org).

Tartrazine is a colorant that is commonly used in the manufacture of soft drinks and has been a constant cause of debate for its intolerance in several cases (Miller M, 1985; Levy F, Dumbrell S, Hobbes G, Ryan M, et al, 1978; Smith JM, 1991; Weiss B, 1984). The exposure to Tartrazine is likely to cause severe asthmatic reactions (Freedman BJ, 1977), rhinitis (Vendanthan PK, Menon MM, Bell TD, et al), urticaria (Juhlin L, 1981) and hyperactivity among children (Feingold BF, 1981).

The additive commonly used in flour, curcumin, has been known to cause severe problems related to thyroid, in a study conducted on pigs (Miller M, 1985).

The commonly used sunset yellow color in biscuits, showed damaging effects on a study conducted on rats (Miller M and Millstone E, 1987) and showed carcinogenic effects in animals (Miller M, 1985). The preservatives used in jams, carmoisine, were also found to be carcinogen in nature (Miller M and Millstone E, 1987).

Several other colors such as amaranth, ponceau erythrosine, caramel color and brown FK, used commonly to preserve foods have been found to be carcinogen in nature and studies have highlighted the several side effects that they could have on humans especially younger children (Miller M and Millstone E, 1987).

Similar results have been found in preservatives such as benzoates, commonly used in fish preparations, jam fillings, aerated drinks and beer (Miller M and Millstone E, 1987).

Even the preservatives, sulphites, used in syrups, dairy-based deserts, biscuits and beer has yielded similar results when tested (Miller M and Millstone E, 1987). Nitrates and nitrites in common foods such as bacon, ham and cheese are known to cause headaches and several side effects in humans (Miller M and Millstone E, 1987; Taylor G, 1983).

The widespread use of BHA in mixtures of soups and cheese spreads has found to be having tumor producing qualities in rats in addition to the numerous side effects it produces in humans (Miller M and Millstone E, 1987).

The use of monosodium glutamate or MSG is widespread for enhancing the flavor of foods and snacks, especially those popularly consumed by children.

The most popular use is in the preparation of Chinese foods and delicacies, which are gaining popularity world-wide. It has been found that MSG destroys the brain cells of children and also causes several side-effects such as asthma, serious head-aches, heart-burn and many others (Weiss B, 1984; Allen DH and Baker GJ, 1981).

Research has indicated that the artificial sweeteners such as saccharin, cyclamate and aspartame, which are both commonly used as sugar substitutes by diabetic patients as well as the beverage industry, are found to be highly carcinogen in nature (Wynn M and Wynn A, 1981).

These artificial sweeteners are very commonly found in the so called diet products including the soft-drinks and beverages. The use of saccharin is known to cause several cancers including those of the urinary bladder, ovaries, skin, blood vessel and many other organs of the human body (National Cancer Institute).

The use of artificial sugars was banned in the year 1977 by an initiative of the FDA, but later removed after the congress proposed that there be a warning notice on products where it is used.

A primary concern relating to food additives is the reduction in the nutrition content of the food. Since it has been found that the most commonly used additives are salt, fat and sucrose, all of which are practically devoid of any nutrition, the nutritional value of preserved foods remains a primary concern.

Although there may be the addition of certain nutrients such as minerals and vitamins to processed foods, these foods which have a high consumption rate among children, are generally low on nutritional value but high on calorie intake, posing a serious threat to the health of the children and all this who consume them.

Whereas all the individuals who consume foods with preservatives are at considerable health risks, the situation is particularly grave for children as they are at crucial stages of mental and physical growth. The intake of additives could then have severe consequences on their present and future health, mental and physical.

The use and consumption of additives to preserve foods and enhance their flavors has dramatically increased in the past few years. Since the Western countries are rank high in the consumption of processed foods, they are at a considerably greater risk to the side-effects resulting from these foods as compared to their other counter parts. Smith JM (1991) notes the severe side-effects following the consumption of these foods, rich in additives.

These include eczema, urticaria, angioedema, exfoliative dermatitis, irritable bowel syndrome, nausea, vomiting, diarrhoea, rhinitis, bronchospasm, migraine, anaphylaxis, hyperactivity and other behavioural disorders.

The deterioration in the health of the Western nations has been confirmed by a study conducted by Dr Michael Wadsworth, where it was found that there was a considerable increase in the occurrences of asthma, eczema, juvenile diabetes and a double increase in the obesity of adults, especially children (Wadsworth M, 1985).

The report also highlights that a greater number are now hospitalized fro several problems, and that the prime reason of this, according to this study is the reduced levels of nutrition and sub-clinical mal-nutrition among children as well as adults.

The study attributes these two factors to the elevated use of the wide use of non essential food additives (Wadsworth M, 1985). The research does acknowledge that there is a necessity of additives for the preservation of certain foods, and notes that out of four thousand food additives used currently, three thousand six-hundred and forty are only used to enhance the look and the color of the foods.

Thus, the actual preservatives required for food preservation only amount to two percent of the total preservatives (The London Food Commission, 1988). The others are merely used for cosmetic reasons (The London Food Commission, 1988).

Food additives have been used since times immemorial to preserve the color, flavor and texture of foods, and it is the responsibility of the food and beverage industry to stop using the substances that cause harm in any way to human life.

References

Allen DH and Baker GJ: Chinese restaurant asthma. New Engl J Med, 305:1154-1155, 1981

Feingold BF: Hyperkinesis and learning disabilities linked to the ingestion of artificial food colors and flavors. J Learn Disabilities, 9:19-27, 1976

Feingold BF: Dietary Management of Behavior and Learning Disabilities. In: Nutrition & Behavior, Ed: SA Miller, p 37 Franklin Institute Press, Philadelphia, Pennsylvania, USA, 1981

Food additives list from The Center for Science in the Public Interest. Web.

Food Intolerance and Food Aversion: A Joinf Report of the Royal College of Physicians and the British Nutrition Foundation. J Royal Colle~e of Physicians of London, Vol:l8, No:2, 1984.

Freedman BJ: Asthma induced by sulphur dioxide, benzoate and tartazine contained in orange drinks. Clin Allergy, 7:407-415, 1977.

Juhlin L: Recurrent urticaria: clinical investigation of 330 patients. Br J Dermatology, 104:369-381, 1981.

Levy F, Dumbrell S, Hobbes G, Ryan M, et al: Hyperkinesis and diet: A double-blind crossover trial with a tartrazine challenge. Med J Austr, 1:61-64, 1978

Miller M: Danger! Additives at Work, London Food Commission , London 1985

Miller M and Millstone E: Food Additives Campaign Team: Report on Colour Additives. FACT, 25 Horsell Road, London N5 lXL, 1987

Smith JM: Adverse reactions to food and drug additives. European J Clin Nutr, 45,(Suppl.l):17-21, 1991

Taylor G: Nitrates, nitrites, nitrosamines and cancer. Nutrition and Health, 2:1, 1983.

The Food Labelling Regulations (S.I. 1980, No:1849),1980

The London Food Commission: Food Adulteration and how to beat it. Unwin Paperbacks, 1988

Vendanthan PK, Menon MM, Bell TD, et al: Aspirin and tartrazine oral challenge: incidence of adverse response in chronic childhood asthma. J Allergy and Clin Immunol, 60:8-13, 1977

Wadsworth M: Intergenerational differences in child health; Report to British Society for Population Studies Conference, August, 1985

Weiss B: Food Additive Safety and Evaluation: The Link to Behavioral Disorders in Children pp 221-250, Plenum Publishing Corporation, 1984

Wynn M and Wynn A: The prevention of handicap of early pregnancy origin: Some evidence for the value of good health before conception. Foundation for Education and Research in Childbearing. 9 View Road, London N6 4DJ, 1981

Introduction

First in Show Pet Foods is among the newest frozen dog food companies, which can be considered to be a first-mover in the given market. The dog food market is estimated to be worth $10 billion, which is half of the veterinary service market of $20 billion. The overall dog food market analysis also should consider the fact that there are 60 million dog owners, which is a significant portion of the US population. However, the market is competitive because there are 50 dog manufacturers and 350 dog food brands in the U.S. alone. The market is segmented into three main categories, such as dry food, canned food, and treats. Canned and dry foods can be considered as complete foods for dogs, whereas treats are supplementary only. There is a low awareness level regarding frozen dog foods, which is both a challenge and an opportunity.

Main body

The target market for Show Circuit, a product of First in Show Pet Foods, consists of dog owners who would like to purchase the finest dog food for their pets. Buyer behavior is complex, where ones total income, presence of children, and age influence the choice of dog food. Show Circuit offers the best dog food in the market, which was originally designed for dog show champions. The product offers a new way of feeding a dog, which will be the healthiest approach. The overall appeal is manifested in four concepts, such as luxurious fur coat, finest dog food, guilt concept, and champion comparison. These are highly appealing product attributes, which can be marketed effectively.

The most suitable segment is dog owners who wish to purchase complete and healthy foods for their pets. These individuals should have a household income higher than $25000, and thus, they will invest in their dogs. The most suitable strategy for the company is to increase the overall awareness of the public regarding frozen dog foods. There is a high likelihood that many dog owners wish to buy the finest dog food, but do not know about alternatives to canned or dry foods. Therefore, Show Circuit has a good promise to be successful if it informs and attracts the majority of interested buyers.

In order to calculate the breakeven point, the following formula needs to be utilized:

• Break-Even point = Fixed costs / (Sales price per unit  Variable costs per unit)
• The cost of production, freight, and packaging per case of 12 15-ounce tubs = $7.87
• The cost per tub = $0.66
• Commission fee = 7% of price or $0.7
• Fixed costs = $700000 for marketing + $30000 for slotting fee
• Overall Contribution = $10  ($0.66  $0.7) = $8.64

The appropriate price is $10 or higher because another frozen food treat of 14 ounces is sold for $4.19, whereas similar premium product Bil Jac is sold for $5.29 per five pounds. Therefore:

• Break-Even = ($700000 + $30000) / ($10  ($0.66 + $0.7)) = 84490 units.

Conclusion

First in Show Pet Foods needs to carefully plan its marketing strategies and execute them correctly. In addition, the production sector needs to be flexible for sudden changes in demand, because it can either exceed expectations or fail. The company should consider utilizing social media platforms to raise awareness regarding frozen dog foods. The company should associate frozen dog foods with Show Circuit because only raising awareness about frozen dog foods will benefit its competitors in a similar product segment.

Global Health Issue

Despite seemingly overwhelming amounts of food and consumable products, one of the major global health issues remains food insecurity and malnutrition, with the number of people affected by famine rising since 2014. It is just as much a social issue as it is a health problem. Causal factors of food insecurity are commonly identified as climate variability, regional conflict, and economic downturns/inequality. Prior to the COVID-19 pandemic, approximately 690 million people worldwide were undernourished, with the havoc caused by the disease estimated to add 83-132 million people (FAO et al., 2020). The health effects of food insecurity and malnourishment are extensive, affecting diet quality, increasing risks of child malnutrition that can lead to child stunting, wasting, and overweight. Similarly, adults may experience serious health conditions ranging from overweight, diabetes, and heart disease (Kiesswetter et al., 2019).

One of the primary regions/continents affected by food insecurity in Africa. Despite some economic growth, many countries are critical low-income and food-deficit populations. The region faces significant political, economic, social, and environmental constraints to food production while facing increased population growth of 3% annually. Conflicts are continuing to affect Northern and Central Africa. Meanwhile, virtually all countries face agricultural and rural development problems as a result of weak institutions and misguided policies. Africas agricultural productivity remains behind, averaging only 300-500 kg/ha compared to 2.5 tons/ha output in developed countries. Currently, 256 million Africans, or 20% of the continents population are undernourished, with the vast majority located in sub-Saharan Africa (FAO, 2019).

However, despite common misconceptions, Asia and the Asia Pacific remain the regions that have the largest number of food insecure, largely because it houses the countries with the largest populations. Asia has an estimated 552 million people or 67% of the worlds malnourished. The cause of food insecurity is largely an issue of supply and demand. Despite significant urban economic growth in Asia, rural communities are left behind, with an estimated 350 million small resource-scarce farmers needed to participate in the food value chains to address the challenges. Major food scarcity was at the same time a trigger and a consequence of the economic crisis of 2007-2012, but the aftereffects are seen today, largely due to poor agricultural policies. Water use and other climate change aspects are expected to be a driving factor for food insecurity in the next decades in the region (OECD, n.d.).

Another region that should be addressed in North America. Combining developing countries such as Mexico as well as highly developed nations such as the United States and Canada. Mexico has about 10% food insecure population due to poverty and rural areas. Canada has about 8.8% food insecurity, experienced largely by families with financial constraints and indigenous disadvantaged populations. Meanwhile, the United States has 10.5% of food-insecure households according to the latest data, but the COVID-19 pandemic is expected to raise these levels by over 20% or 50 million people. Some of the causes of food insecurity even in developed nations such as Canada and the US are poverty, unemployment, and lack of access to healthy foods (known as food deserts). While the region produces more than enough food, the market is based on income and profitability, with little social support. Along with the ineffective public policy, the inability of households to regularly buy food is the primary cause in the North American continent (Feeding America, 2020).

Risk Factors and Supportive Statistics

Across the various continents and regions that are affected by food insecurity, similar themes emerge as risk factors including socioeconomic poverty, socially disadvantaged due to race/ethnicity, and location (rural areas). Poverty is the most direct causal factor, with the worse the economic fallout or crisis, the people become poorer and food insecure. Global economic crises such as the 2009 Great Depression or the 2020 COVID-19 pandemic tend to throw people into various levels of poverty. Poverty indicates a lack of financial means, including for that purchasing food. It is a vicious cycle in areas where there is no money to purchase food, there is no means to produce it, and even if some food is delivered, it is expensive. Poverty and food insecurity are linked statistically, such as for the United States, 34.9% (pre-pandemic) of households with income below the national poverty line are food insecure (Keith-Jennings et al., 2019). In other regions discussed, there is often no social safety net and poverty is extremely widespread, resulting in an even greater percentage of malnourishment.

The socially vulnerable populations as well as those who are from certain geographic areas, such as rural communities are affected by food insecurity also strongly due to poverty. In terms of rural areas, disruption in production and commercial chains, particularly of local family agriculture are affected. Market limitations, particularly in times of crisis, may create disturbances for those who depend on local production and income for basic needs. Meanwhile, vulnerable populations such as racial/ethnic/sexual minorities as well as those living in slums, having chronic diseases, or being deprived of freedom  all face unfavorable social and economic conditions. These groups may be undernourished due to social determinants of social policies which create repercussions on their access to food as often seen with racial and ethnic minorities and food deserts even if they live in urbanized areas (Pereira & Oliveira, 2020). A significantly higher percentage of persons from racial, ethnic and other minorities are affected by food insecurity stemming from poverty and disparities.

Current Health Initiatives

Food insecurity is being addressed at national and regional levels via food assistance programs sponsored by national governments and international organizations. In the United States, these programs include the Supplemental Nutrition Assistance Program (SNAP), while globally there is the United Nations World Food Programme through food and cash distributions. These programs typically aim at providing assistance to struggling impoverished populations through direct food supply on a large-scale or cash distribution to purchase food locally if applicable (Harvard School of Public Health, n.d.).

Another approach to resolving the issue is by improving and expanding agricultural practices, particularly in areas where food insecurity is high, and the grown produce can be used to at the very least maintain self-sustainability. Food security interventions combining both terrestrial and sometimes marine agriculture can improve livelihoods and household welfare in regions with the economic support of local governments by providing communities with means of securing nutrition requirements (Fisher et al., 2017).

Finally, a broader approach that is being encouraged and gradually implemented into practice at all levels ranging from international to local, is sustainable development. It is a complex aspect that ultimately focuses on development that meets the needs of the present without compromising future generations. In the context of food security, sustainable development is the approach necessary to achieve the goal of eliminating hunger. It is aimed at empowering local populations to become self-sufficient, addressing wealth disparities in the world, and providing access to food, sanitation, and education for women and children. Furthermore, national policies and agricultural practices must be ecologically sustainable to maintain the ability of the natural resources to provide food. Combined, the elements of sustainable development will inherently eliminate food insecurity at virtually every level (ADA, 2003).

Suggestions for Improvement

The first suggestion is to use agriculture as a means of providing hungry communities with more than just food, but with sustainable income to begin rising from poverty. Boosting incomes with critical crops and well-established agricultural practices can ensure better yields. In coordination of overseeing sustainability practices, this option will require coordination of FAO and potentially the WTO and multiple other aid agencies to oversee the establishment of agricultural practices in said communities. The result will be evaluated by seeing the percentage of food insecurity in the population and median levels of income in the affected communities.

Another targeted solution to resolve the food crisis is to reduce food waste. Due to overconsumption, approximately 1/3 or 1.3 billion tons of food is wasted annually. The food is not appropriately distributed, potentially having been used to feed those who are food insecure. It also helps to save both natural and man-made resources, ensuring sustainability. To implement initiatives to reduce food waste would be on behalf of developed countries which generate the most. Recently, China had begun exploring legislation that eliminates food waste. Similarly, the countries can sponsor produced food that is not necessary to be delivered to regions with food insecurity. The measure of evaluation for this proposal would be food waste reduction year over year.

An innovative approach to addressing the issue of food security is to enhance crops. The primary method of course would be via genetic modification. This can have two positive effects, making them more resistant to disaster and sickness, making a loss of crops common in harsh environments less likely. Second, it can improve the nutritional value of the limited number of staple crops that farmers in food-insecure areas do grow such as maize, rice, and sweet potatoes. This would be sponsored by the global scientific community under the various agencies of the UN and its FAO department. However, such actions require further research as well as permission from local governments to engage in such agricultural practices.

References

ADA. (2003). Position of the American Dietetic Association: Addressing world hunger, malnutrition, and food insecurity. Journal of the American Dietetic Association, 103(8), 10461057. 

FAO. (2019). Africa regional overview of food security and nutrition. Key messages. 

FAO, IFAD, UNICEF, WFP, & WHO. (2020). The state of food security and nutrition in the world 2020. Transforming food systems for affordable healthy diets. FAO. 

Feeding America. (2020). The impact of the coronavirus on food insecurity. 

Fisher, B., Naidoo, R., Guernier, J., Johnson, K., Mullins, D., Robinson, D., & Allison, E. H. (2017). Integrating fisheries and agricultural programs for food security. Agriculture & Food Security, 6(1). 

Harvard School of Public Health. (n.d.). Food assistance programs. 

Keith-Jennings, B., Llobrera, J., & Dean, S. (2019). Links of the Supplemental Nutrition Assistance Program with food insecurity, poverty, and health: Evidence and potential. American Journal of Public Health, 109(12), 16361640. 

Kiesswetter, E., Colombo, M. G., Meisinger, C., Peters, A., Thorand, B., Holle, R., Ladwig, K.-H., Schulz, H., Grill, E., Diekmann, R., Schrader, E., Stehle, P., Sieber, C. C., & Volkert, D. (2019). Malnutrition and related risk factors in older adults from different health-care settings: an enable study. Public Health Nutrition, 23(3), 446456. Web.

OECD. (n.d.). Food security in Asia. No time for complacency. Web.

Pereira, M., & Oliveira, A. M. (2020). Poverty and food insecurity can increase as threats of COVID-19 spread. Public Health Nutrition, 23(17), 110. Web.

The documentary, Food Inc., argues that the production of todays food choices are solely profit based, and that there is insufficient government regulation on agriculture. There is little regard to the health and safety of the consumer, or the health and treatment of the animals. The movie is based upon the complete disregard of anything that gets in the way of profit margins. Food Inc. encourages the production and consumption of organic foods that are produced in humane ways. In this documentary, the food industry is given some much needed transparency.

Food Inc. is a disturbing look into the foods that are consumed daily in the U.S. Just as disturbing as the health effects on humans, if not more disturbing, is the treatment of the animals in these mass market farms. The inhumane treatment of these animals is unacceptable. When given proper information, people are able to choose what they put into their bodies. People have rights to humane treatment. The animals on these farms are abused; they are regarded strictly as merchandise, not living things. The documentary itself was an eye-opener into what is actually placed on American tables daily.

The chickens in Food Inc. were crammed into small grow houses, lacking light and humane treatment. The chicken feed is chemically enhanced to form larger chickens, making larger breast pieces. The chickens can barely stand because of their lack of exercise and excess weight. The health effects that an obese person faces are forced upon these chickens. A number of chickens are expected to die, all being part of the process. The cows are corralled, standing in their own manure. Cows are forced to eat corn, a product that they cannot digest properly. Not only is this cruel, it increases the risk of E Coli. It is amazing that these corporations find corn a better choice than grass for these cows.

The foods people eat affect their health. When eating a meal at home, a meal that is made of know products, everyone feels better. Fresh foods increase energy and mood; whereas processed foods leave people feeling tired and hungry. People need to pay more attentions to how they feel after they eat. When eating at a fast food chain, it is typical to feel bloated and nauseous, or notice excess water retention. Eating fast food and processed food is not worth the after-effects. It is a good idea to consider the long term health effects when experiencing the short term effects. It should not be okay to feel bad after eating.

The movie was a reminder of how little people know about what they consume. People are subject to the will of the manufacturer. Greater oversight is needed to ensure the health of our nation. People wonder why health problems are on the rise, and why people are overweight, this movie shows some of those contributing factors. Of course people are responsible for their own health, but knowledge about what they are consuming could help people make informed decisions.

Where food is obtained and how it is created is important. There should not be surprises in regard to the safety of the things we need to live. Non-processed food makes people feel good for the long term. It is better to feel healthy than to consume those comfort foods that cause detrimental long term damage to ones well-being and physical health.

Introduction

Since the 1960s, food packaging has increasingly become an enormous challenge in Ireland and globally. The Food Safety Authority of Ireland (2019, p. 2) states that the actual level of plastic production has increased exponentially by more than twenty percent. The devastation which the plastic bags are causing becomes noticeable. The food packaging litter majorly includes plastic containers and bags which customers food is served in the different hotels and cafeterias. Food Safety Authority of Ireland (2019, p. 3) indicates that garbage is causing massive damage to peoples health in Ireland and globally. Therefore, critical steps can necessitate combating food packaging litter in Ireland, including advising customers to carry their bags, buying in bulk, purchasing loose products, and advocating for the reuse of packaging.

Advocating for Reusable Bags

Advising customers to carry their reusable bags will ensure that they are not disposed of the bags recklessly. The Food Safety Authority of Ireland (2019, p. 2) mentions that having individual bags from home will make sense that the same bag is essential, hence keeping and reusing it in the subsequent shopping. The reuse of bags will critically help Ireland reduce litter in the streets and decrease the budget, which it spends on maintaining the roads clean. Therefore, requesting consumers to carry their bags is a tremendous recommendation towards combating food packaging litter in Ireland.

Purchasing Loose Products

Opting for loose products is a critical step because it involves no carrier bags. For instance, customers can decide to purchase fruits and vegetables which are not put in the regular carrying bags. The consumer should carry the items and put them in their reusable bags instead of waiting for the products to be packaged and subsequently put in their reusable bags which they carried. Wróblewska-Krepsztul et al. (2018, p. 387) allude that buying loose products is an environmental-friendly behavior because it encourages conservation. Holistically, motivating buyers to purchase loose products is a significant step towards combating food package litter in Ireland.

Reuse of Packaging Products

Reusing carrier bags means that individuals are conserving the environment. Several bags can be recycled, including plastic and paper bags, wrapping papers, and tins. According to Wróblewska-Krepsztul et al. (2018, p. 344), reusing the non-decomposing products exemplifies conserving the environment. Regular use of carrier products critically means that an individual cannot purchase the same packaging bag to carry the bought items the following day but instead use the same bag to take other products. As a result, the rate of food litter will drastically decline in Ireland.

Conclusion

In conclusion, it is paramount to note that food packaging litter is a giant menace throughout the different countries of the world. Customers need to be advised on the best ways they can use plastic bags to avoid litter incidences. For instance, consumers should carry their pockets, buy foods in bulk, lose purchase products, and equally embrace reusing. Above all, there is a need for public education to enhance the effective use of plastic and paper bags in Ireland.

References

Food Safety Authority of Ireland. (2019) Food conference explorers our use of plastic packaging. Web.

Wróblewska-Krepsztul, J., Rydzkowski, T., Borowski, G., SzczypiDski, M., Klepka, T. and Thakur, V. K. (2018) Recent progress in biodegradable polymers and nanocomposite-based packaging materials for sustainable environment, International Journal of Polymer Analysis and Characterization, 23(4), pp.383- 395.

Introduction

The emerging threat to the worlds food and water security is a crucial issue for the academic community. Access to clean and nourishing food and water is a requirement for any individual throughout the world; however, in the current age, some countries are struggling to provide their citizens with these necessities due to the lack of resources or finances. With many nations encountering problems with food and water security, the consequences of such events have become global, giving rise to multiple outcomes of food and water insecurity. Hunger, malnutrition, and decreased resource distribution frequently manifest in communities having issues with food and water security, which devastatingly decreases the well-being of such individuals. Of special concern are the ethical implications of this phenomenon, such as labor exploitation and social injustice, which arise due to the unequal distribution of food and water resources. The worlds governments must contribute additional efforts to improve food and water security in developing countries, identifying initiatives that can help resolve this complication.

Annotated Bibliography

Mishra, B. K., Kumar, P., Saraswat, C., Chakraborty, S., & Gautam, A. (2021). Water security in a changing environment: Concept, challenges and solutions. Water 2021(13).

The article by Mishra et al. (2021) discusses the prominent research on water and food security management, outlining how this complication could be resolved. The purpose of this article is to evaluate the current methodologies for addressing food and water security issues and propose sustainable solutions based on scholarly evidence. An overview of recent literature publications is conducted, with tracing the evolution of the concept of water security and the developments that are necessary for future growth in this area. After that, the authors also critically analyze the most promising resolution approaches, outlining three possible ideas that could significantly promote water security management initiatives throughout the world according to the available scholarly evidence. These approaches are the governance integrated water resource management, the combination of hard and soft methods, and nature-based solutions. Consistent with other discussed studies, the authors mention that the water security threat should be addressed first to successfully battle the difficulties with food security.

Wang, X. J., Zhang, J. Y., Gao, J., Shahid, S., Xia, X. H., Geng, Z., & Tang, L. (2018). The new concept of water resources management in China: Ensuring water security in changing environment. Environment, Development and Sustainability, 20(2), 897-909.

Another study on water resource management in presented by Wang et al. (2018), who aim to identify how the Chinese government is currently mitigating water security issues in the country. The main focus areas of the article are the water availability in China per capita, its uneven distributions, and challenges arising due to rapid population growth. It is highlighted that Chinese authorities are planning to introduce one of the strictest water security management methods, which is expected to yield beneficial results if implemented correctly. While the authors concur that this strategy might tremendously improve water access in the country, they also note that the lack of flexibility based on the emerging utilization issues might harm the measures success. Similar to other articles, the authors highlight the importance of resolving water security and scarcity complications in order to achieve food security, as food production is largely dependent on access to clean, unpolluted water.

Young, S. L., Frongillo, E. A., Jamaluddine, Z., Melgar-Quiñonez, H., Pérez-Escamilla, R., Ringler, C., & Rosinger, A. Y. (2021). Perspective: The importance of water security for ensuring food security, good nutrition, and well-being. Advances in Nutrition, 12(4), 1058-1073.

The research by Young et al. (2021) sheds light on the connection between water security and food security, integrating the previous evidence into a cohesive framework. The goal of this article is to review the measures implemented to assess food and water security and identify the main correlations between water scarcity and food insecurity. According to this publication, there are numerous interconnections between water contamination and the decrease in food resources, supported by scholarly investigations and data from underdeveloped countries. Based on the obtained evidence, the authors suggest four recommendations to increase the levels of water security, thus subsequently promoting food quality and access. Collecting more water insecurity data, utilizing appropriate measurement instruments, addressing both water and food insecurity in policy-making, and providing greater access to retrieved information is suggested. Consistent with other identified articles, the scholars argue that these activities will not only improve the research outcomes but offer an opportunity for gathering more reliable knowledge and implementing better legislation.

Rowe, H., Withers, P. J., Baas, P., Chan, N. I., Doody, D., Holiman, J., Jacobs, B., Li, H., MacDonald, G. K., McDowell, R., Sharpley, A. N., Shen, J., Taheri, W., Wallenstein, M., & Weintraub, M. N. (2016). Integrating legacy soil phosphorus into sustainable nutrient management strategies for future food, bioenergy and water security. Nutrient Cycling in Agroecosystems, 104(3), 393-412.

A prominent publication by Rowe et al. (2016) offers a different perspective on the resolution of food and water insecurity, analyzing the integration of legacy phosphorus into the soil. The aim of this research was to uncover how legacy phosphorus may be used as a means of fertilizing and preserving soil, which, in turn, could mitigate food scarcity and help preserve phosphate resources. The authors adopt a distinct approach to solving this complication, proposing that legacy phosphorus could be utilized to address food security in various regions. It is emphasized that efficient farming is one of the key factors to ensuring water security and offering stable food production to the deprived populations. As such, based on the gathered evidence, legacy phosphorus resources are suggested as a beneficial option for farming, which might decrease the potential of water and food insecurity developing in the near future. Similar to the discussed studies in the area, this article also examines the consequences of food and water insecurity for the worlds population, outlining the negative ramifications that follow this issue.

Hameed, M., Moradkhani, H., Ahmadalipour, A., Moftakhari, H., Abbaszadeh, P., & Alipour, A. (2019). A review of the 21st century challenges in the food-energy-water security in the Middle East. Water, 2019(11).

The final research by Hameed et al. (2019) also evaluates the food and water security issue discussed in the mentioned articles; however, in this study, the Middle East is chosen as the geographical region for assessment. The authors aimed to examine the factors that drive food, water, and energy insecurity in the Middle East and how these difficulties can be overcome through the introduction of new policies. It appears that the majority of the countries that encounter food and water scarcity are not implementing the measures necessary to counter such developments, which further reduces their likelihood of overcoming the mentioned problems. According to the results, the primary elements contributing to the increase of food and water insecurity are water security, extreme events, economic growth, urbanization, growth of population, poverty, and lack of political stability. Similar to the discussed publication, the authors conclude that introducing relevant policies could tremendously improve the food and water security levels in the Middle East, decreasing the impact of food and water contamination.

Conclusion

To conclude, five articles on the global issue of food and water security have been discussed in this paper, highlighting the modern scholarly approaches to resolving this complication. Food and water insecurity can give rise to a multitude of negative consequences, which become especially evident upon the analysis of the affected populations well-being. While some food and water security management methods are currently being implemented, the present research demonstrates that newer methods are needed to address the issue thoroughly. Mitigating water scarcity has been suggested as the most beneficial strategy, as food security is directly linked to the availability of clean water. As the food and water insecurity signs are evident throughout the world, it is imperative for the governments to continue devising and integrating measures, as well as contributing additional resources.

References

Hameed, M., Moradkhani, H., Ahmadalipour, A., Moftakhari, H., Abbaszadeh, P., & Alipour, A. (2019). A review of the 21st century challenges in the food-energy-water security in the Middle East. Water, 2019(11).

Mishra, B. K., Kumar, P., Saraswat, C., Chakraborty, S., & Gautam, A. (2021). Water security in a changing environment: Concept, challenges and solutions. Water, 2021(13).

Rowe, H., Withers, P. J., Baas, P., Chan, N. I., Doody, D., Holiman, J., Jacobs, B., Li, H., MacDonald, G. K., McDowell, R., Sharpley, A. N., Shen, J., Taheri, W., Wallenstein, M., & Weintraub, M. N. (2016). Integrating legacy soil phosphorus into sustainable nutrient management strategies for future food, bioenergy and water security. Nutrient Cycling in Agroecosystems, 104(3), 393-412.

Wang, X. J., Zhang, J. Y., Gao, J., Shahid, S., Xia, X. H., Geng, Z., & Tang, L. (2018). The new concept of water resources management in China: Ensuring water security in changing environment. Environment, Development and Sustainability, 20(2), 897-909.

Young, S. L., Frongillo, E. A., Jamaluddine, Z., Melgar-Quiñonez, H., Pérez-Escamilla, R., Ringler, C., & Rosinger, A. Y. (2021). Perspective: The importance of water security for ensuring food security, good nutrition, and well-being. Advances in Nutrition, 12(4), 1058-1073.

Introduction

There are many different conspiracy theories, some of which draw their ideas from the Food, Inc. documentary. However, the main point of this video is the problems with the supply and production of food in the United States. The video consists of ten scenes, each raising a critical theme. It begins with an introductory scene describing the strangeness of the contents of the modern American supermarket shelf and ends with conclusions about the growing monopoly and the industrys harm to the environment. In the process, the topics of animal handling, hidden prices, fast food problems, and the general closed nature of the industry are addressed.

Discussion

The videos main point is to attract attention to the price of food inflation for the average citizen, far more than the actual cost of production. No doubt private contractors and the government are vested in increasing profits, but public opinion and public health have an equally vital role to play. Moreover, one of the main themes that can be deduced from the video is the issue of the food chain. There is little point in arguing or refuting the evidence of the authors of the video. However, one should not forget ones cognitive abilities, for example, to note the astonishment of the employees who were initially approached for commentary. Corporate speech has shortcomings, and if there is enough statistical variation, it is possible to refine the data with increasing levels of control (DocumentaryMixDotCom, 2010). A central theme is the dependence of food production and distribution on specific structures and quality issues.

Conclusion

From my point of view, the video has more of a populist theme than an educational one. Many authors ideas have some depth of meaning but lack appropriate content. In this regard, it can draw the viewers attention to the style of the story and the lack of adequate arguments to plant the seeds of doubt. To conclude, it must add that all of those examined in the video do not use critical thinking on the viewers part, which can be considered unjust. Parallel to delivering the right message about food quality, this conspiracy video looks for the guilty and threatens society with disorder. Therefore, despite the existence of the problem, it is advisable to check all information from verified sources and to deal with the issue seriously, rather than by such an unscientific method.

Reference

DocumentaryMixDotCom. (2010). Food, Inc.  full video [Video]. Youtube.

Food shortage refers to a situation in which the supplies within a region cannot provide sufficient energy and nutritional demands of the population within that particular region. Some factors have been pointed to as core to the problem of food shortage. These include the problem of production  the inability to produce adequate foods to meet the demands of regional needs and logistical problems associated with the inability to import enough foods. In addition to the above, food shortage is also created in instances where excess food is exported from regions of production without regard to the demands of those regions. Historically, the great hunger of Ireland (1845-1847) and the famine of Bengal (1944) have been attributed more to British political decisions to export locally produced grain supplies without compensating imports than to production shortfalls per se (Buchanan-Smith, Davies & Petty, p. 71).

Whereas several reasons have been advanced as the causative factors of food shortage, the global problem of population explosion remains the main factor behind food shortage. It is a natural fact that if a population of any species is uncontrolled, then it has to become burdensome on the existing resources. As the worlds population grows every year, there is increased pressure on available production factors such as arable land, energy, water, and biological resources that are critical in the supply of food while at the same time maintaining the balance of the ecosystem. Statistics provided by relevant bodies are very grim and points towards a bigger food problem and acute energy and nutritional shortages in the future.

Pimentel, Huang, Cordova, and Pimentel (p. 351) illustrate that according to the World Bank and the United Nations, from 1 to 2 billion humans are now malnourished, indicating a combination of insufficient food, low incomes, and inadequate distribution of food. This remains a historical figure given the fact that it is the largest number hungry population recorded in the history of mankind. In China, about 80 million are now malnourished and hungry; based on current rates of increase; the world population is projected to double from roughly 6 billion to more than 12 billion in less than 50 years (Pimentel et al., p. 353).

The relationship between the increase in population and food shortage is very real given the connection between availability created by supply and demand which is increased by the increase in population. Pimentel et al (p. 354) proceed to point out that As the world population expands, the food problem will become increasingly severe, conceivably with the numbers of malnourished reaching 3 billion. The growing imbalance between the worlds population and resources that support the lives of human beings is a major concern to governments and institutions globally. Reports available from Food and Agricultural Organization, scientific research institutions, think tanks and numerous international organizations abide in the existence of acute shortage and escalation of the problem of food security shortly. According to Pimentel et al (p. 356), the per capita availability of world grains, which make up 80 percent of the worlds food, has been declining for the past 15 years which means that with a quarter-million people being added to the world population each day, the need for grains and all other food will reach unprecedented levels.

A large fraction of the food supply that supports the lives of humans comes from land while a very small fraction comes from other sources. More than 99 percent of the worlds food supply comes from the land, while less than 1 percent is from oceans and other aquatic habitats (Pimentel et al., p. 347). The ability to provide adequate food supply to meet the rising demands, therefore, depends on the availability of ample fertile land, adequate water, energy, and biodiversity. The growth of the human population is directly proportional to the demands of these critical resources. According to Ayisi (p. 33), Even if these resources are never depleted, on a per capita basis they will decline significantly because they must be divided among more people.

The increasing population is not only putting pressure on the available resources but is also creating other challenges related to increasing demands for quality social demands such as healthcare. Whereas the world is experiencing a population explosion, the size of fertile land is declining at an alarming rate. The pressure put on land but man is indeed a concern. This is echoed by Barkin, Rosemary, and DeWalt (p. 12) in stating that At present, fertile cropland is being lost at an alarming rate; for instance, nearly one-third of the worlds cropland (1.5 billion hectares) has been abandoned during the past 40 years because erosion has made it unproductive. Rectifying the problem of soil erosion is not a simple task in that it can take up to five hundred years to form 25mm of fertile soil capable of supporting the lives of crops.

In addition to the above, the increase in population is putting a lot of pressure on water resources. Water remains critical for the survival of almost all types of crops. According to Ayisi (p. 33), a hectare of corn will transpire more than 5 million liters of water during one growing season; this means that more than 8 million liters of water per hectare must reach the crop. This means that the demand for water by crops exceeds that of human beings. Specifically, about 87 percent of the worlds freshwater is consumed or used up by agriculture and, thus, is not recoverable (Pimentel et al., p. 357). The question that we remain to ponder over is what happens next when both water and fertile land are under pressure by population explosion.

The competition for water resources transcends al all levels of society. Individuals, tribes, regions, the government have constantly come into conflict as a result of competition for water resources. This fact is buttressed by Bates (p. 334) in demonstrating that About 40 percent of the worlds people live in regions that directly compete for shared water resources; in China where more than 300 cities already are short of water, these shortages are intensifying. The shortages in water supply globally are reflected by the decline in the combined size of farmlands under irrigation. Water resources that are critical for irrigation and the production of food for the support of human lives are under great stress and pressure. This is because of the increase in population that has led to the birth of populous cities, states and regions.

The increase in population is so intertwined with other factors that all arrive at food shortage. On energy, an increase in the number of motor vehicles and industrial demands that are products of population increase is putting pressure on oil reserves. Because fossil energy is a finite resource, its depletion goes on faster with the increase in the population demands for food. The United States alone has been recorded as importing more than fifty percent of its crude oil. According to Bates (p. 337), U.S. Department of Energy indicates that the country will exhaust all of its oil reserves within the next 15 to 20 years, oil imports will then have to increase, worsening the U.S. trade imbalance. The dwindling supplies of fossil energy will translate to increases in the cost of fuel everywhere. Where will such a situation leave farmers in the developing countries who rely on energy to irrigate their farms?

This problem is perhaps best illustrated by Buchanan-Smith, Davies & Petty (p. 71) in stating that The impact of this is already a serious problem for developing countries where the high price of imported fossil fuel makes it difficult, if not impossible, for poor farmers to power irrigation and provide for their other agricultural needs. This means that farmers will lack the capacity to produce adequate foods capable of supporting the lives of humans in these regions. The biggest challenge that developing countries face includes their reliance on fossil fuels in powering their agricultural farms. In addition to the above, they have recorded the largest increase in population in comparison to the developed counties.

The concern for food imbalance in the world today is supported by two observations. First, most of the 183 nations of the world are now to some extent, dependent on food imports (Buchanan-Smith, Davies & Petty, p. 71). Most of these imports are come in the form of cereal surpluses from nations with low population densities and involved in large-scale agriculture. Major producers of cereals in the world Argentina, Canada, United States and Australia that produces more than 80% percent of the total worlds cereal (Bates, p. 339). According to Bates (p. 339) If, as projected, the U.S. population doubles in the next 60 years then its cereal and other food resources would have to be used domestically to feed 520 million hungry Americans. This would mean that the United States and other exporting countries will cease to be exporters and in turn produce adequate cereals for its population or even become importers in case of market uncertainties.

Malnutrition and hunger will then begin when exporting countries begin to keep their surpluses at home. Import-dependent countries such as Egypt, Jordan, parts of Asia, and Africa will lack the imports to enable their populations to survive. As the World-Watch Institute has pointed out, if Chinas population increases by 500 million and their soil erosion continue unabated, it will need to import 200-400 million tons of food each year by 2050 (Brown, p. 15). The problem is that there will be nowhere to find such a massive amount of food in the international market. Last, the availability of nutritious foods such as fish is near depletion given the demand that overweighs supply for several decades.

The connections and relationship between population and food shortage transcend all areas of human life and as such encompasses various aspects of demands that support human life. Almost all resources available for the support of human life aim at achieving food security for humans. It is therefore imperative that any form of pressure on any resource definitely threatens food security and eventually leads to food shortage.

Works Cited

1. Ayisi, Ruth. Mozambique: Drought and Desperation.Africa Report. 37.3 (1992): 33-35.
2. Barkin, David, Rosemary, Batt and Billie, DeWalt. Food Crops versus Feed Crops. Boulder and London: Lynne Rienner, 1990.
3. Bates, Robert. Governments and Agricultural Markets in Africa. Toward a Political Economy of Development: A Rational Choice Perspective. Berkeley: University of California Press. (1988): 331-358.
4. Brown, L.R. Who Will Feed China? New York: W.W. Norton. 1995.
5. Buchanan-Smith, Margaret, Susanna Davies, and Celia Petty. Food Security: Let Them Eat Information. IDS Bulletin 25, No. 2: (1994): 69-80.
6. Pimentel, David, Huang, Xuewen Cordova, Anna and Pimentel, Marcia. Natural resources and an optimum human population. Population and Environment 15: (1994): 347-369.

Abstract

Food waste poses threats at economic, ecological, and social levels, which makes it an urgent topic of investigation. The paper aims at explaining the issue of food waste and describing approaches to the reduction of this problem. The introduction contains a general overview of the paper and presents the components included in the study. Research contains an expanded definition of the food waste concept along with its presence in foodservice organizations. Further, food waste management and prevention initiatives to be employed in the foodservice industry are discussed. The challenges and opportunities of food waste mitigation are analyzed. In the conclusion, the main points of the paper are summarized. The research presents a brief but substantial analysis of the food waste problem and approaches to its elimination.

Introduction

The problem of food waste is one of the key unresolved issues of the modern world. While people living in some parts of the world throw away the products which they no longer want or which they bought thoughtlessly, others suffer from hunger and are not able to buy any food. However, it is not only the question of inequality that strikes society. Apart from economic complications, food waste generates many problems of social and environmental nature.

Spoiled products can be harmful to peoples or animals health. The recycling process for such food is costly and energy-consuming. The foodservice industry is the most dangerous in this respect since it produces large amounts of food, a great part of which remains unwanted and becomes wasted. The present paper offers an overview of the main causes and outcomes of food waste. Solutions for management and prevention of the problem are offered, along with the discussion of barriers to their implementation. The problem of food waste is too serious to be overlooked, and everyone is responsible for making it subside.

Results and Discussion

Defining Food Waste

Food waste is an increasingly aggravating problem of modern society due to several environmental, economic, and social effects. Food waste is composed of the materials which were appointed to be consumed by people but ended up being lost, contaminated, degraded, or discharged (Girotto, Alibardi, & Cossu, 2015). The problem of food waste is linked with various waste management sectors, starting with its collection and ending with disposal. All members of the food supply chain have some effect on food waste management, be it industrial and agricultural companies, retailers, or people who consume food products (Girotto et al., 2015). Hence, every person is directly or indirectly responsible for food waste.

Food waste is not the same for different products, and it can generally be categorized into two large types: plant and animal. Further, as Otles, Despoudi, Bucatariu, and Kartal (2015) note, seven subcategories can be singled out: root and tubers, fruit and vegetables, cereals, oil crops, and pulses, dairy, fish and seafood, and meat products. The categories that are most likely to be wasted are vegetables, fruits, and roots, and tubers. Globally, 40-50% of fruits, vegetables, roots, and tubers are wasted or lost (Otles et al., 2015). For cereals and fish, the rate is 30%, and for meat, dairy, and oilseeds, the number reaches 20%. These data urge finding the reasons for food waste and coming up with solutions to this detrimental process.

Some of the major problems causing food waste are slow to progress in waste management development, rapid urbanization, and ineffective approaches to waste management. As Ravindran and Jaiswal (2016) note, food waste putrefies upon accumulation due to having a high nutritional content. As a result, such waste creates conditions for disease-generating organisms emergence and spread. Thus, researchers remark that it is crucial to both take preventive measures and find solutions for the already existing masses of food waste.

Food waste also includes food loss, which emerges from the low quality of vegetables, damaged crops that remain in the field, and products with low commercial worth. As Girotto et al. (2015) report, food waste and food loss can happen due to a variety of reasons, including damage during transportation, inappropriate storage or packaging, contamination, or problems during the processing phase.

Markets and retailers also contribute to food waste and loss. Sometimes, products are not stored at a proper temperature or in a proper place. For instance, various microorganisms and pets can damage food stored in warehouses (Otles et al., 2015). Finally, food can become wasted after being purchased by customers. Frequently, people buy or cook too much, which results in products being thrown away.

The reason why food waste is viewed as a social problem is that at the time, much food is becoming disposed of, many people are suffering from hunger. According to research conducted by Martin-Rios, Demen-Meier, Gössling, and Cornuz (2018), nearly 1.3 billion tons of food are wasted all over the world annually. These numbers typically refer to high-developed countries, whereas in developing states, more than 800 million people are reported to be chronically undernourished (Martin-Rios et al., 2018). Taking into consideration the major causes and outcomes of food waste, it is relevant to analyze the industry in which this negative process occurs most frequently.

Food Waste in Food Service Organizations

Foodservice organizations are commonly the ones responsible for most of the food waste. According to Heikkilä, Reinikainen, Katajajuuri, Silvennoinen, and Hartikainen (2016), the foodservice sector produces a considerable amount of avoidable food waste, which leads to economic and ecological losses. Not only is the money lost when food is thrown away instead of being consumed. There is a detrimental impact on the environment due to the time and effort wasted on the production and processing of raw materials into food that later is thrown away.

Foodservice organizations are a part of the tourist industry, one of the most highly-developed areas in the world. The foodservice industry incorporates fast-food chains, cafés, cafeterias, restaurants, dining rooms, canteens, and catering options (Martin-Rios et al., 2018). The industry is currently the leader in the number of individuals employed. Over 14 million people work in food service organizations in the USA, and 8 million  in Europe. Such a state of affairs leads to billions of meals being served annually (Martin-Rios et al., 2018). Therefore, food service organizations play a significant role in global food waste rates.

Food Waste Management and Initiatives for Food Waste Reduction in the Food Service Industry

There are three major factors related to sustainable waste management in the foodservice industry. They include stringent environmental policies with escalated environmental concerns, sustainable use of resources, and waste disposal costs (Otles et al., 2015). The industry produces biodegradable waste in large amounts, as well as leaves residue with high demands for biochemical and chemical oxygen. Due to this fact, legislative requirements at a global level have raised restrictive policies over the past ten years.

The Environmental Protection Agency (EPA) of the USA was created to monitor the situation with food waste, set standards, and controlling the enforcement of policies to secure environmental protection in the country. The EPA issued the Food Waste Management and Recovery Hierarchy, which lists the options of eliminating food waste (Otles et al., 2015). The most preferred approach in the hierarchy is source reduction, which is followed by feeding hungry people, feeding animals, industrial uses, and composting (Otles et al., 2015). The last step in the hierarchy, which is the least preferred one, is landfill, or incineration.

In 2013, the EPA announced the US Food Waste Challenge in collaboration with the United States Department of Agriculture. The purpose of the challenge was to increase peoples awareness of the problems caused by food waste at different levels (Otles et al., 2015). The Food Waste Challenge consisted of three elements: reduce, recover, and recycle. Each of these elements was recommended for the foodservice industry to apply. The project advised the food industry to reduce the loss and waste of food, recover wholesome products, and recycle the food for other uses, such as composting, generating energy, and feedings animals (Otles et al., 2015). The initiative was expected to eliminate the amount of food wasted and decrease the number of health hazards associated with disposed of products.

Apart from the approaches recommended by the ETA, researchers also emphasize the potential for food waste to be converted into energy. Scholars note that food waste has a great potential for producing energy (Pham, Kaushik, Parshetti, Mahmood, & Balasubramanian, 2015, p. 399). Such options as the biological, thermal, and thermochemical conversion of food waste into energy are available. Biological technologies include fermentation and anaerobic digestion (Pham et al., 2015). Thermal and thermochemical technologies involve incineration, gasification, pyrolysis, and hydrothermal oxidation (Pham et al., 2015). Scholars note that by developing research in this direction, it will become possible to eliminate useless waste of food and make it profitable instead.

Food Waste Prevention Practices in the Food Service Industry

While managing the problem is a good idea, preventing it is an even better one. Lefadola, Viljoen, and du Rand (2018) have performed a systematic review of suggested approaches to preventing food waste that could be implemented in the foodservice industry. First of all, it is recommended to introduce a pre-booking system, which would permit cancellation before food preparation. Secondly, researchers note that the use of advanced-demand planning software might decrease food waste to a great extent (Lefadola et al., 2018).

Next, a flexible way of planning a menu could be used, which enables foodservice organizations to use the products with an approaching expiration date first. At the same time, this method would enable saving on excessive ingredients practical use of leftovers. Finally, researchers suggest designing a lean menu, which would make it possible to eliminate the number of options to choose from and, at the same time, simplify the planning of production and decrease food waste. By introducing these changes, food service organizations are likely to prevent massive food waste and loss.

Limitations and Implications

Challenges Facing Food Waste Mitigation

While food waste mitigation approaches are justified by researchers, there are some limitations to their implementation. As Otles et al. (2015) report, microbial activity can increase due to the existence of pathogens and insufficient biological stability. High water content in such products as vegetables and meat can considerably influence transportation costs on waste management. Meanwhile, high-fat products are sensitive to oxidation, which increases their likelihood to spoil (Otles et al., 2015).

Hence, it is necessary to evaluate the cost-efficiency of each food waste management method before implementing it. Salemdeeb, Zu Ermgassen, Kim, Balmford, and Al-Tabbaa (2017) remark that using food waste as animal food is currently illegal due to the potential threats to animals health. Meanwhile, Pham et al. (2015) report that utilizing waste food for energy is challenging because of low calorific value and high moisture contents, which lead to the impossibility of creating energy efficiently.

Opportunities for Food Waste Mitigation

Despite some barriers, food waste mitigation is a highly promising area of research and practice. First of all, by eliminating the amount of food waste and food loss, it will be possible to reduce the excessive use of energy spent on the production and transportation of products. Secondly, the damage to the environment will be reduced significantly. Finally, by wasting less food, developed countries could save resources and utilize them to help the developing ones.

Conclusion

The paper has presented an overview of the food waste problem. Food waste is a highly negative social, economic, and environmental problem. The foodservice industry is specifically involved in the question of food waste, which signifies the need for solutions both to manage and prevent the issue. Recycling, reducing, and recycling are the options suggested by the ETA. Also, it is possible to give food waste to animals or turn it into energy. However, these approaches do not have the necessary legal grounds to be implemented so far. More research is necessary to find the most viable solutions to food waste.

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