The modern world, with its highly developed technologies and increasing population of the planet, issues global challenges for humanity. One of the problems that have emerged full-blown is the global problem of nutrition. It is obvious that any customer wants to consume high quality, health, and fresh food free from any genetically modified organisms.
It is the universal truth that the health of a person depends upon the food he consumes. At the same time, no one can deny the fact that without modern technologies in the sphere of agriculture, it is impossible to satisfy the global demand in food products. There are different approaches to this problem. There exist adherents of the organic food concept, who believe that food should be produced by means of traditional methods free from fertilizes or pesticides. There are also proponents of industrial food technologies, who review the issue from a broader perspective. They assert that it is impossible to deny the fact of the industrialization in agriculture. For this essay, the following theses have been chosen:
the organic food concept has definite benefits for a consumer as well as for a grower;
there is a difference between organic food and real food;
the real food concept is not able to solve the global food problem.
One of the steadfast advocates of organic food growing is Eliot Coleman. Describing all benefits of organic farming for human health and environmental protection, Coleman asserts that such a term as organic has already outlived its usefulness. The main Colemans idea is that a conception of a mass marketing contradicts the organic food approach. He is convinced that in order to make products produced by food giants competitive, demands for a quality of food to be labeled as organic have been underestimated. In his opinion, the notion of organic food does not mean its supreme quality anymore as it was several years ago. Now he proposes to use such a term as authentic or real food.
By implementing this notion, he aims to emphasize the main differences between fresh, ripe, and nourishing food produced by growers and food that is now called organic. He also maintains claims for the real food production that are inadmissible for the food giants. The typical representative of the opposing vision of this problem is Robert Paarlberg. He is convinced that the adherents of organic or real food act from respectable motives. However, they do not understand the food problem on a global scale. He is sure that the debates concerning the nature of real food are a prerogative of the pampered West. It is actual for those countries, citizens of which do not suffer from hunger.
He criticizes the adherents of the organic food theory asserting that all their ideas are inadaptable on a global scale. As a typical case of incapability of this system, he exemplifies African countries. He asserts that rural regions of Africa have such a system based on subsistence production. Agricultural products produced in these regions satisfy the requirements of real food farming. They are fresh because the absence of a ramified system of roads makes it impossible for their long transportation. They are healthy because of the lack of highly developed technologies prevents the usage of nitrogen fertilizers or pesticides in their production. At the same time, most people in Africa live below the poverty line.
Paarlberg is convinced that only the implementation of the industrial food technologies in accordance with western patterns may save the situation. Moreover, he puts in doubt an ecological advantage of real food farming. According to Colemans opinion, only natural manures should be used in the process of food production. Paarlberg proves that on global scales, there will be needed huge territories for this manure production. It will cause deforestation and other negative effects.
Food processing and agronomy combined with supply are possibly the foundation stone of any economy. Food is a rudimentary human necessity. Peoples health is also known to depend largely on food. A careful assessment of the food industry and agronomy will expose an intricate array of interconnected problems if we take into consideration the phenomenon of sustainability (Lang & Barling, 2012). With every other year, more and more companies concentrate their efforts on the attempts to offer sustainable food to the market. Nonetheless, in todays food industry environment, very few companies are able to comply with the purchasing sustainability policy. On a bigger scale, this has an adverse impact on the companies because of the limitations it imposes on their practice. The current trend in the food industry hints at the fact that customers prefer buying local food that is eco-friendly and harmless. The ability of a company to adopt a policy that is based on the sustainability of food purchasing majorly helps food companies (Lawrence, Lyons, & Wallington, 2013).
As a result, the companies would step away from their isolated food preparation process. They would use every option to involve their customers into purchasing healthy and environmentally friendly food. A responsible approach to motivating customers to buy sustainable products shows that the company is making a change towards a more sustainable food organization. In order to be successful, a reasonable policy on the food industry sustainability should be fully in compliance with the overall goals and objectives of the institution (Lang & Barling, 2012). A proper approach to the sustainability of purchase in the food industry is based on social and ecological targets and is designed to find new winning tactics and to provide resources necessary to those tactics.
Waste Control Sustainability
There are three main sources of impact when we talk about the waste control sustainability direct, upstream, and downstream. The upstream effect consists in the amount of ecological and human resources that were utilized throughout the production process and the subsequent distribution of goods procured for the company (Grunert, Hieke, & Wills, 2014). After consumption of the product, the company will have to deal with a direct impact if the customer trashes the waste. If the customers take the goods with them, the company will be influenced by the downstream impact. The goods that are made available by the company and the services it provides may be important to the environment and the contentment level of its customers (Grunert et al., 2014). There may be local reprocessing strategies and composting possibilities, but all companies that operate in the food service industry should be obliged to implement some sort of waste control strategies into their guidelines. There are a lot of available options, but one of the most often used is the development of a composting program.
If there is no adequate recycling program in the company, it should also be developed. The companies should pay attention to the use of resources and materials that are easily composted and recycle as many products as possible (Grunert et al., 2014). It would also be profitable to develop a relationship with an organization concentrated on the food donation. Finally, the main factor impacting the waste control sustainability is the involvement of the staff and the companys customers into the process. The organizations should take into consideration the popularity and the benefits of this practice.
Energy Conservation Sustainability
Energy conservation strategies are an extrinsic element of the food industry and its sustainable progress (Garnett, 2013). Not so long ago, numerous companies joined their separate efforts in an attempt to improve the energy efficiency and waste heat salvage. This was done due to the fact that the sustainability of food processing became one of the central topics for the food industry. Innovative technologies became an alternative for conventional energy-intensive food processes. These include different thermodynamic cycles and the development of new heating methods. This would help companies to take full advantage of energy consumption strategies, production costs reduction, and improvements in the general processes inherent in the food production sustainability (Buttriss, 2012). The old sterilization and pasteurization methods are replaced with new methods that are not so resource-intensive. The companies should also develop novel ways of chilling and freezing their products (in addition to new evaporation methods).
What is really important, the majority of these strategies are already implemented in other industries, so it is only necessary to transfer them to the food industry (Garnett, 2013).If we speak about energy consumption, the food industry deals with numerous important aspects. The companies have to pay attention to energy indicators, find credible and stable energy sources, and identify ways to use energy effectively in diverse processing segments and throughout the process of production of various goods. Currently, more and more companies turn to innovative energy preservation technologies aimed at the minimization of use of energy resources. These technologies include dehydration, proper thermal processing, and freezing (Buttriss, 2012). Modern companies should pay close attention to non-conventional methods of energy conservation and implement them in practice (Garnett, 2013). The energy conservation policies concerning sustainability should be carefully revised.
Water Conservation Sustainability
In numerous cases, the issue of energy conservation outshines the problem of water conservation, but the latter should never be overlooked. Mostly, this should be done because water use and energy are unswervingly related to each other. Practices that are easy to implement, but effective at the same time, are the basis of the sustainability and successful water conservation. Adequate sustainability and conservation can be achieved through the integration of the water conservation regulation into the policy of the company (Baldwin, 2011). The best thing about the water conservation is that it requires little effort from the management and staff in order to be efficaciously implemented in practice. There are innumerable ways to save water in any working environment (Baldwin, 2011). For instance, employees could use refrigerators to unfreeze meats instead of keeping it under running water. If the use of running water is inevitable, it should be kept to a reasonable minimum. The water taps (featuring an effective aerator) do not have to be completely on. The lids should not be kept off when dealing with boiling water throughout the slow periods (Baldwin, 2011). It would also be reasonable to use dry cleaning methods (a sweeper and a mop) instead of splashing water to clean around or utilize a water brush as an alternative to a hose. Similarly, it is not recommended to exploit running water to thaw the ice. The important point is to get a water inspection from a respectable organization. The water should be served to guests only on request (Baldwin, 2011).
References
Baldwin, C. (2011). Sustainability in the food industry. Ames, IA: Wiley-Blackwell/IFT Press.
Buttriss, J. L. (2012). Food reformulation: The challenges to the food industry. Proceedings of the Nutrition Society, 72(01), 61-69. Web.
Garnett, T. (2013). Food sustainability: Problems, perspectives and solutions. Proceedings of the Nutrition Society, 72(01), 29-39. Web.
Grunert, K. G., Hieke, S., & Wills, J. (2014). Sustainability labels on food products: Consumer motivation, understanding and use. Food Policy, 44(2), 177-189. Web.
Lang, T., & Barling, D. (2012). Nutrition and sustainability: An emerging food policy discourse. Proceedings of the Nutrition Society, 72(01), 1-12. Web.
Lawrence, G., Lyons, K., & Wallington, T. (2013). Food security, nutrition and sustainability. Sterling, VA: Earthscan.
Wars, political and social instability, and economic constraints the countries of the Arab world are facing lead to serious issues related to food security, with the most alarming situations in Yemen, Syria, Lebanon, and Egypt. Due to the agricultural peculiarities of the region and the need to import diverse products, as well as a considerable dependence on the US dollar, many Gulf states are witnessing a significant level of inflation. Even the United Arab Emirates, although ensuring food security and proper economic development within its boundaries and even beyond, is likely to face serious challenges associated with the overall situation in the Middle East.
Why This Matters
This report includes insights regarding food security issues in the region that are instrumental in ensuring active participation in the discussion of related topics with the representatives of other Gulf countries. This report highlights some of the most burning problems causing food security constraints in poor and rich Arab states. The presented data can serve as the basis for creating a plan to address the problem and ensure food security in each Arab country and the entire region. Ministers should share their perspectives concerning the matter and potential steps to be undertaken to solve particular issues in every country. The collaboration plan should include the description of the roles and responsibilities of Arab countries, which will lead to coordinated effort and potential success. Such initiatives are essential for the UAE as stability in the region is needed for the sustainable development of the country. Being one of the leading nations in the Gulf region, the United Arab Emirates should be involved in addressing such serious challenges and helping other states to attain proper development and growth opportunities.
Implications
One of the most immediate implications for the United Arab Emirates is linked to its national security. Famine, social and political instability, military conflicts, and the associated migration of thousands of people destabilize the situation in the Arab world and has adverse effects on each and all Gulf countries.1 Various military groups, such as ISIS, can attack the UAE if they cease power and obtain more resources in the area. The growing instability can disrupt the existing economic, political, and cultural ties between the UAE and other states of the region, which will have a negative impact on the country. In addition to losing investment and economic growth, the UAE can soon face skyrocketing food prices and worsened standards of living.
Details
The Most Vulnerable Countries of the Arab World as of 2021
It has been estimated that approximately 64 million people living in the Middle East do not have sufficient food to sustain their health. The most affected Arab countries are Syria and Yemen, where 40% and 50% of people respectively do not have enough food, according to the UN World Food Program report.2 Food prices more than doubled in these countries, and some basic products, such as oil or meat, have become unaffordable for many families, and fuel shortages contribute to the rapid price increase. The reasons for this situation are multiple but mainly associated with the social and political unrest as well as direct military conflicts in the area. For instance, Syria lost approximately 20% of arable land, which affected food production in the country. It is also noteworthy that humanitarian aid is becoming scarce due to the tight budgets of the corresponding organizations and institutions.
Another vulnerable country is Lebanon that was mainly influenced by the economic crisis caused by the pandemic, lowered oil prices, as well as the disruption of certain economic links due to the unrest in the region. The dramatic inflation (90%) in this Arab state led to the increase of food prices by over 400% in 2020. The pandemic and associated restrictions, as well as the weakened US dollar, have had a negative impact on the Egyptian economy. People in that country now live on less than 50 US dollars per month. Low demand is causing inflation, and the situation is only worsening.
Consequences for Rich Countries
The world economic constraints associated with the COVID crisis and the overall instability in the Arab world pose threats to and have direct negative effects on rich countries of the Middle East. One of the richest Arab countries, Saudi Arabia, has been affected as it is now experiencing 11% inflation, making food prices grow steadily. The United Arab Emirates can also face serious challenges due to world market imbalances, weaker US dollar, soaring food prices worldwide. The country has to import approximately 90% of the food it consumes, so it is rather sensitive to world market fluctuations. The UAE has started investing heavily in the development of its agriculture to improve its food security, but it still relies on imported goods.
Steps to Be Undertaken
Regional Collaboration
The UAE should be one of the leading advocates for regional collaboration aimed at addressing the most urgent issues, such as food insecurity in the Arab world. Of course, donating to and investing to help poorer Arab countries should be continued, and collaboration with rich counties of the region in the corresponding projects is essential. However, countries should also cooperate in developing exact roadmaps to enhance the food security of the Middle East, the part of the world characterized by severe weather conditions in vast territories. Investments into prospective innovative projects improving agricultural practices in the area are critical and may need close contacts between Arab countries. Numerous projects implemented in different parts of the globe suggest that success is always determined by mutual effort and effective collaboration. It is also pivotal to enhance efforts related to ensuring peace in the Near East. The UAE, with other regional leaders, as well as international entities and world leading countries, if necessary, should work on plans to bring peace and eradicate terrorism.
Domestic Efforts
In addition to cooperation in the regional and international arenas, the United Arab Emirates needs to continue developing the agricultural sector with a focus on innovative strategies. Further investment in the development of irrigation systems and an increase in arable lands is necessary. At that, it is important to maintain economic growth and stability of the system to remain competitive in the world market. The government of the UAE has displayed remarkable progress in many projects and achieved high economic results even during major world financial constraints caused by the pandemic. The COVID crisis also requires the Emirati government to pay more attention to the development of ties and links with diverse countries to ensure the undisrupted exchange of commodities and food supplies.
Footnotes
The Economist. (2021). Arab governments are worried about food security. Web.
Diets and food decisions vary greatly around the world. The average diet of a Chinese person differs from that of a Greek person, an English person, or an American person. Due to different traditions, the availability of food, and traditional crops and farm animals present within different countries, several different diets were developed independently one of another.
In Europe, there are two predominant diets North European, and South European diet, also known as the Mediterranean diet (Sofi, Macchi, Abatte, Gensini, & Casini, 2013). In the USA, North European diet is predominant. It is characterized by the abundance of red meat and fats over vegetables, fruits, and fibers (Sofi et al., 2013). This kind of diet is one of the reasons for the nations obesity problem. According to statistics, more than 2/3 of adults in the USA are obese ( Overweight and obesity statistics, 2012). Diets vary in their intake of vitamins, proteins, fats, sodium, potassium, and other important components necessary for the functioning of our body.
According to numerous sources, the standard calorie intake for an adult person varies between 2000 and 2500 calories per day (Rolfes, Pinna, & Whitney, 2012). This number depends on the gender, build, metabolism levels, physical activities, and many others. On average, a person should consume between 40-70 grams of Fats, 200-300 grams of Carbohydrates, and 50 grams of protein. According to my nutrition log, my overall calorie intake is around 2200; I also consume around 95 grams of fats, 240 grams of carbohydrates, and 60 grams of protein (Rolfes et al., 2012). From this position, my diet seems relatively well balanced, with only a small excess of fats. It could be dealt with by dropping the sandwich out of the snack menu and replacing it with several fruits or vegetables. My diet is closer to North-European. Adding more fruits and vegetables those to the menu instead of a sandwich would help me facilitate a healthier diet.
Nutrition Log
Breakfast
Item
Calories
Fat (g)
Sat Fat (g)
Carbs (g)
Protein (g)
Quaker instant oats
360
4
1
64
8
Apple juice 200 ml
92
0
0
22
0.2
Total
452
4
1
86
8.2
Lunch
Item
Calories
Fat (g)
Sat Fat (g)
Carbs (g)
Protein (g)
Chicken Soup, 240 g
87
3
0.8
8
6
White bread, 2 slices
132
1.6
0.4
12
4.6
Total
219
4.6
1.2
20
10.6
Dinner
Item
Calories
Fat (g)
Sat Fat (g)
Carbs (g)
Protein (g)
2 chicken patties, 200 g
574
40
7.4
13
15
Mashed potatoes 100 g
88
2.8
0.6
15
1.7
Green tea, no sugar, 200 ml
0
0
0
0
0
Total
662
42.8
8
28
16.7
Snacks
Item
Calories
Fat (g)
Sat Fat (g)
Carbs (g)
Protein (g)
Snickers bar
488
24
13
63
7
Sandwich
340
19
7
26
16
Apple
52
0.2
0
14
0.3
Total
880
43.2
20
103
23.3
Overall total: 2213 94.6 237 58.8
Item
Servings
Fruits and vegetables (a serving is a small piece of fruit, a half cup of most veggies, or 1 cup of leafy greens)
Genetic engineering refers to the manipulation of the gene composition of organisms, to come up with organisms, which have different characteristics from the organic ones (Grace n.p.). This modification involves the introduction of foreign DNA into the genes of an organism, which gives it a different character trait, based on the type of DNA agent introduced. Genetic engineering can also be done through the introduction of synthetic genes into an organism, to change its gene composition and produce an organism that is different from natural organisms (Ackerman n.p.).
The history of genetic engineering dates back to the 1970s, where the first gene recombination was done on bacteria. Following the successful alteration of the bacteria characteristics, scientists continued with their desire to pursue further gene manipulations. Eventually, they managed to experiment with gene modification in mice, in 1974, which was successful (Murnaghan n.p.). As a result, genetic engineering found its way into plants, animals, and then human beings.
Present uses of Genetic Engineering
Genetic engineering is a field of science that is experiencing many applications in the world. Since its discovery, the field has been improved over time to encompass many other applications that were never imagined when it was invented. Genetic engineering has found great applications in the field of medicine, where it is used to produce vaccines, used as cures for various diseases (Grace n.p.).
Scientists have been involved in studying the characteristics of various diseases and infections that affect human beings, plants, and animals. Having understood these characteristics, they look for DNA or synthetic genes that can be introduced into organisms, to neutralize or sterilize their infectious effect. Eventually, such synthetic genes are applied to manufacture vaccines that cure those infections (Ackerman n.p.).
Additionally, genetic engineering has been applied to produce antibodies and vitamins at a high rate, to enhance the healing of infections and diseases. Under natural conditions, such antibodies or vitamins can take long to be generated. Therefore, scientists have applied gene recombination and modification to hasten the process of generating them (Grace n.p.). This assists in the quick recovery of patients suffering from various illnesses that are curable through the provision of vitamins and antibodies.
Genetic engineering has also been applied in agriculture and food science for the production of artificially synthesized foods, which include fruits, vegetables, and cereals (Murnaghan n.p.). It has also been applied to produce insecticides and pesticides, which are used to prevent infection of plants. Synthetic fertilizers have also been produced through genetic engineering, which provides sufficient nutrients required by soil to support the growth of plants.
In addition, genetic engineering is being applied in human production, to generate children with desirable characteristics (Grace n.p.). This involves the alteration of the genetic structure of human beings, to generate offspring that grow fast and are resistant to infections. This is the concept of cloning, which is still being advanced to date (Ackerman n.p.).
Arguments for the benefits
There are various arguments that have been advanced in favor of genetic engineering. According to the proponents of this concept, the benefits derived from genetic engineering have made it indispensable. The first argument in support of genetic engineering is that it helps in the prevention and cure of diseases (Murnaghan n.p.). Through genetic engineering, it is possible to identify organisms that are prone to infections and those that are more resistant.
When this is done, the genetic composition of susceptible organisms can be altered through gene modification, where some DNA or gene components are obtained from the resistant breed and implanted into the genes of the susceptible organisms. This way, the resistance of susceptible organisms is boosted, and through breeding, a whole generation of resistant organisms can be produced (Grace n.p.). Additionally, infections can be treated by implanting genes that neutralize or sterilizes the infectious substances in organisms, making them unable to cause infections.
Another argument for the benefits of genetic engineering is that it can be applied to give offspring with desired characteristics. Through the concept of cloning, offspring can be generated from their parent organism and modified to suit certain characteristics that would be adaptable to the environment (Ackerman n.p.). Through the process of heredity, some inherited traits, which are not suitable for survival can be altered, giving rise to future generations that are free from such hereditary characteristics. For example, if there is a hereditary infection that is passed on from parents to their children, the genes of the present generation can be altered through gene recombination, to give rise to a future generation that is free from such infection (Grace n.p.).
Another argument for genetic engineering is that it can be used to produce species of living organisms, which are different from their mother species, creating diversity in organisms. Finally, genetic engineering can be applied to resolve various problems in the world. It can be applied to produce plants and animals that are tailor-made for the existing environmental conditions (Murnaghan n.p.).
This way, it enhances the continuous production of such plants and animals even under harsh environmental conditions, ensuring a continuous flow of food supply to the world. Other organisms can be produced that will reduce adverse environmental impacts caused by human activities. For example, plant species that consume more carbon dioxide, while releasing much oxygen can be produced, reduce the impact of global warming (Grace n.p.).
Arguments against the risks
There is fear that genetic engineering will result in the integration of modified organisms into the organic ones, causing a permanent change in natural organisms. Considering that genetically modified organisms are tailored to suit and thrive in the existing environmental conditions, they will dominate and eventually replace organic organisms (Murnaghan n.p.). This will give a completely changed environment, full of genetically modified organisms. On the other hand, natural organisms will be extinct.
Another argument against genetic engineering is the concept of morality. There is a view opposing this genetic engineering, based on the premise that it is not right for a man to alter natural creations (Grace n.p.). Therefore, genetic engineering is perceived as morally wrong, since it is mans attempt to alter Mother Nature. Considering that the long-term consequence of these alterations is not known, it is, therefore, wrong to advance this concept (Grace n.p.).
Prediction of the future of genetic engineering
It is not clear what genetic engineering will entail in the future. However, one thing is clear; genetic engineering is in the world to stay. Some aspects of genetic engineering seem universally acceptable by society (Ackerman n.p.). For example, crossbreeding in animals and plants is a historical practice, which has been accepted by all. With the current advancement in this field, it is possible that genetic engineering will generate future generations of offspring that are tolerant of the worlds environmental conditions. Additionally, there is a possibility that human beings will give birth to children bearing desired characteristics if this concept is pursued further (Murnaghan n.p.).
Works Cited
Ackerman Jennifer. Food: How Altered. National Geographic Magazine. 1996-2012. Web.
Grace. The Issues Genetic Engineering. Sustainable Table. 2003-2007. Web.
A food desert is an area in which the level of availability of nutritious food is low (Li et al. 2014). The concept is based on the recognition that, despite having access to large amounts of diverse food, people living in a particular area may not have access to products that constitute a healthy diet; people who live in such an area have to make extra efforts to obtain products with sufficient levels of vitamin content and nutritious content.
The issue is particularly daunting in urban areas; a common situation is the abundance of processed food and the difficulty to find fresh products. The low level of access can be due to various reasons, including logistics (particular products are not delivered to stores so that they can be easily bought) and affordability (fresh products are significantly more expensive than processed ones; also, underprivileged and vulnerable groups or communities may have insufficient income that does not allow them buying such products regularly).
It is acknowledged that the lack of nutritious products in ones diet causes remarkable adverse health effects (Slavin and Lloyd 2012). Higher consumption of fruits and vegetables is associated with lowers risks of cardiovascular disease, diabetes, and obesity. Moreover, consuming processed food instead of fresh food decreases the level of an organisms protection because necessary antioxidants and anti-inflammatory agents fail to be delivered to the body.
Therefore, living in a food desert presents considerable health risks. New York City has such areas; according to Li et al. (2014), many measures have been taken by public administrators to make fresh fruits and vegetables more accessible in those parts of the city that report the lowest fruits and vegetable consumption rates and the highest obesity rates. Logistics remains a major concern, which is why those measures were primarily focused on providing additional services so that people could buy nutritious food without having to travel long distances.
Climate Component
It is recognized that food deserts are largely an urban, societal, and lifestyle-related problem (Burton et al. 2013); however, there is also a connection to climate change. The connection consists of the effects of climate change on agriculture; potential difficulties and challenges associated with growing fresh products and caused by changing climate can contribute to the problem of food deserts, i.e. make fresh products even less accessible in those areas that are currently food deserts.
The effects of climate change on agriculture, however, are not sufficiently studied (Climate Education for K-12 2010). On the one hand, the higher level of carbon dioxide, which is a major cause of climate change, can be expected to increase the vegetative growth of plants, including crops; also, such effects of climate change as the increased average temperature can be expected to facilitate growth, too.
However, it should not be overlooked that the change of natural conditions described above will affect not only cultivated plants but also weeds and pests; in better conditions, they will become more prolific and widespread. It means that the costs of growing plants will increase. Also, climate change modifies the rain events pattern in a given area, which can lead to longer dry periods and negatively affect the harvest.
The deteriorating condition of water and its decreasing availability for various purposes, including irrigation, are among the adverse effects of climate change, too, and they can aggravate the process of food desertification. Finally, the factor of pollution should be considered. The quality of food is a crucial element in addressing the issue of food deserts; pollution associated with unsustainable development and climate change can decrease the quality of available food and turn more areas into food deserts.
Environmental Justice
Environmental justice can be defined as the equal and just distribution of environmental burdens among all the people, groups, and communities in a given society. It means that everyone, regardless of race, gender, income level, or educational level, should be involved in the processes of addressing environmental issues, such as enforcing environment-related regulations or promoting more sustainable behaviors.
The need for the concept is based on the recognition that different parts of societies suffer more from the effects of climate change and other environmental issues than other parts, i.e. there are vulnerable groups for which the negative impact is more extensive. Food deserts are an example of such injustice. For instance, Hilmers et al. (2012) found that [l]ow-income neighborhoods offered greater access to food sources that promote unhealthy eating. These findings show that the emergence of food deserts, their continuation, and the deterioration of access to nutritious food in them is linked to the average level of income in a given area.
The perspective of environmental justice suggests that this inequality should be addressed by considering societal factors. In low-income communities, people may not be able to afford fresh products regularly, and they often do not have enough free time to travel long distances for their grocery shopping every day. In New York City, there are low-income areas that do not have fresh product outlets within walking distances of peoples homes.
The environmental justice principles, including the principle of equality, suggest that healthy food choices should be facilitated for all groups of society. For this, extensive cooperation is needed, and the first thing to consider is that many people live in food deserts without being aware of that. Nutrition education is the first step toward the fair distribution of environmental burdens associated with access to healthy food.
Remediation
The primary remedy mentioned abovenutrition educationshould consist of awareness campaigns among the residents of New York City that will encompass the benefits of healthy eating and the negative effects of consuming more processed food and fewer fruits and vegetables. It can be expected that more people will be willing to reconsider their diets; however, the conditions for that should be created because those people will still be living in food deserts. An important thing is public policy: it should be recognized on the legislative level that all the people in the city should have sufficient access to nutritious food within walking distances of their homes.
Further, the logistics should be planned and properly implemented. In this context, it is not necessary to build additional outlets; this initiative can face the issues of space shortage, low demand, and inadequate competition. However, alternative solutions can be proposed. Li et al. (2014) described the project in which mobile food carts were introduced in the streets. They are known as Green Carts and offer a variety of fresh fruits and vegetables. This flexible solution can be applied to addressing the food deserts issue in other places, too.
References
Burton P, Lyons K, Richards C, Amati M, Rose N, Des Fours L, et al. 2013. Urban Food Security, Urban Resilience and Climate Change. Gold Coast:National Climate Change Adaptation Research Facility.
Climate Education for K-12. 2010. Effects of Climate Change on Agriculture. Web.
Hilmers A, Hilmers DC, Dave J. 2012. Neighborhood disparities in access to healthy foods and their effects on environmental justice. American Journal of Public Health 102:1644-1654.
Li KY, Cromley EK, Fox AM, Horowitz CR. 2014. Evaluation of the placement of mobile fruit and vegetable vendors to alleviate food deserts in New York City. Preventing Chronic Disease 11:1-9.
Slavin JL, Lloyd B. 2012. Health benefits of fruits and vegetables. Advances in Nutrition: An International Review Journal 3:506-516.
The production of food has changed through the years with the ever-growing human population and its mounting needs. Moreover, the principles of producing, purchasing, and cooking food have also evolved under the influence of peoples cultures and lifestyles. The industry of food corporations is now filled with cheap pre-made meals and inexpensive products that can be used at any time of the day. Television programs and social media channels show how to prepare meals quickly and efficiently, appealing to peoples need for comfort.
The food industry rooted in the principle of cheap and available products often undermines many ethical principles that should surround a business directly impacting peoples health and the environment. For example, Schlosser notes that workers in the food industry have dangerous jobs with inadequate or missing safety standards and a general disregard for human life and safety (420). Animals suffer from food corporations as well, as the latter do not give them any ability to live a healthy life, confining them to small spaces, limiting their mobility, and lowering the quality of their food (Pollan 418). Various corporations try to portray these conditions as a positive outcome of raised efficiency, disregarding the ethics of food production.
Food corporations and the general direction of the food industry have three distinct negative features. First of all, the production of food such as meat and dairy is often marked by manufacturers ignoring any ethics of raising animals for meat and attempting to reduce the price of meat by lowering its quality. Second, the conditions in which many employees of the food industry have to work are unsuitable not only for providing them with adequate pay but also for keeping them safe. Finally, the sector of food production with a focus on effectiveness and speed influences peoples cooking habits, making them less selective in choosing proper and healthy ingredients.
The course of actions in the food industry is affected by the growing number of people and their changing priorities and demands. The chosen path towards efficiency can be explained by the fact that humans need more and more food every day. However, this approach poses a threat to the environment and its inhabitants, as food corporations often ignore the quality standards of producing food. Here, meat and corn production can be a viable example of corporations damaging the environment.
The influence of raising demands can be seen in the production of corn and the use of its waste products. According to Pollan, the excessive use of corn as a feeding base for animals has made the industry of meat production much cheaper as it lowered the costs for animals care (418). In reality, corn was never a part of the animals diet before the corporations decided to use the waste from cornfields to feed the livestock. Cows and pigs may now be raised in confined animal feeding operations that limit animals walking space and use low-quality food (Pollan 417). Such unethical conditions perpetuate animal cruelty and produce cheap products with little nutritional value.
The production of meat is a complicated process in the industry for many reasons. The environment ravaged by intensive farming suffers many non-recoverable losses. However, animals are not the only ones who suffer from inadequate conditions in the food industry. Employees of various manufacturing companies often encounter bad working environments as well. These places pose a threat to their well-being and do not offer sufficient social or financial support.
Meat production may be one of the most dangerous industry sectors where people can work. For example, Schlosser describes many accidents that can and have happened at meatpacking firms that hire contractors to clean their factories (420). The safety standards for these crews of workers are practically non-existent, and their lives are not valued enough by their employers to change the established system. Therefore, employees may get injured and even die because of such conditions. Companies need to lower production costs drives them to endanger people who cannot find another job.
However, even when the product enters the market, the influence of food corporations does not stop. The industry also dictates cooking habits for people through marketing and media. As peoples priorities change, so do their purchasing and cooking preferences. The scope of influence reaches peoples entertainment and education as well, which can be seen in the example of cooking shows.
Many of the currently existing cooking shows depend on pre-prepared meals and ingredients (Buford 355). The hosts of these programs may advise the audience to buy convenience foods to save their time while cooking. Industrially produced foods may not offer the same amount of nutrients and healthy ingredients (Scholliers 5). This trend changes the way people perceive food and nutrition, focusing on the speed of food preparation more than on its quality. Moreover, the obsession of people with cooking shows also skews the view of food as they often fail to use or present ingredients in their natural form (Buford 356).
Food corporations significantly affect the way people produce, purchase, cook, and consume food. Their impact can be found in every step of the process, starting with manufacturing and ending with meal preparation. Furthermore, all sides of the process suffer from the industrys focus on efficiency and low prices. Animals are fed low-quality waste and raised in confined spaces, workers are endangered and mistreated, and consumers are influenced to make less healthy purchasing decisions with a questionable appeal of saving some time during cooking.
Works Cited
Buford, Bill. TV Dinners. Eating Words: A Norton Anthology of Food Writing, edited by Sandra M. Gilbert and Roger J. Porter, W. W. Norton & Company, 2017, pp. 350-357.
Pollan, Michael. From The Omnivores Dilemma: Cattle Metropolis. Eating Words: A Norton Anthology of Food Writing, edited by Sandra M. Gilbert and Roger J. Porter, W. W. Norton & Company, 2017, pp. 416-419.
Schlosser, Eric. From Fast Food Nation: The Worst. Eating Words: A Norton Anthology of Food Writing, edited by Sandra M. Gilbert and Roger J. Porter, W. W. Norton & Company, 2017, pp. 419-421.
Scholliers, Peter. Convenience Foods. What, Why, and When. Appetite, vol. 94, 2015, pp. 2-6.
In order to create a new appropriate tool that would embrace all the required aspects of food calculation and production raise in Abu Dhabi (UAE), it is essential to consider the existing models including their parameters and limitations and suggest a combination of tools.
The limitations of Climate, Land, Energy, and Water strategies (CLEW) comprising the extended scope of analysis and complication of the tool due to its coverage of four interlinked components allow envisaging the similar situation for a new tool. Therefore, to make the system less complicated, it is significant to distinguish the areas of analysis between several responsible departments and persons. What is more, such limitations as the lack of frequently updated data and driving forces of the land of the Global Agro-Ecological Zones (GAEZ) model make to reflect on the enhancement of the principles of land assessment. In particular, the frequently updated data would be the best decision to overcome the above mentioned gap.
Based on the present models, it seems that the new tool should be mostly connected to the Energy and Water Food (WEF) nexus tool 2.0. The energy and water are paramount aspects of food production as well as the parameters of the population growth, changes in the economy and climate. However, the linearity, static character, and local consideration are the limitations that should be overcome by means of enhancing the parameters.
For instance, it seems suitable to expand the area of coverage and pay attention to the global context that might affect the food production. Besides, it is also important to consider the interrelation between the mentioned parameters as they might impact each other nonlinearly. The last but not the least, the parameter to be improved is the static character as the energy and water coefficients tend to vary eventually.
It should also be pinpointed that there are some parameters to add in the tool that were not mentioned in the considered models. Thus, the thorough land evaluation that would include the pH level, soil airiness as well evaporation coefficient might vastly increase the food production and promote accurate calculations. Another parameter is the labor development that is an intensive system of mandatory implementation of measures covering the entire process of obtaining a high production including high labor discipline along with strict technological discipline.
It would assume the effective use of all the factors determining the food production in the framework of workers labor: tillage, fertilizer system, proper crop rotation, integrated system of plant protection using agronomic, biological, and chemical methods, reclamation control techniques of soil fertility and water regime, and other modern technological means.
To sum up, the new comprehensible food nexus tool should involve all the aspects that were counted above and integrate them appropriately. The suggested model is essential for Abu Dhabi as it takes into account the considerable issues connected to the food production increase and calculation. The model focuses on peculiarities of the region such as water, energy, and land and recommends the ways to overcome some limitations of other existing tools. Moreover, the suggested food nexus tool considers some innovative parameters that are applicable and valid for Abu Dhabi such as land evaluation and labor development. Accordingly, the new comprehensible model seems to be the best one to resolve the issues of food calculation and production in Abu Dhabi.
Food can be defined as anything that is eaten by living things to sustain their lives. Food is composed of many components, including; proteins, carbohydrates, vitamins, fats, and minerals salts. Food is consumed to provide nutritional support in the body of living organisms. The origin of food may be either from plant sources or animal sources. When food is consumed by living organisms, it is digested by the body of the organism and serves to sustain the organism. Digestion of the food taken is followed by food assimilation within the body of living things. Assimilated food within the living organism serves to stimulate growth, maintain growth, and produce energy within the body of the organism.
Earlier on in life, food would be acquired through hunting and, at other times, through gathering. This was during the old age, and the two methods were cumbersome and needed a lot of commitment. Innovations have made the process of acquiring foods easy. Today, food is supplied by food industries in various sectors of different economies. Food production and provision has been taken up by multinational corporations that employ industrial agriculture and intensive farming in their operations. The development above has resulted in massive food production within the economies of various countries. In addition to this, food safety has been the foundation of production processes. All food processing industries work under the umbrella of food safety aspects. Food safety has been integrated into food processing and is monitored by agencies such as the Food and Agricultural Organization, the World Food Program, and the International Food Information Council. Some of the issues addressed by these bodies include; access to food, nutritional economics, population growth water supply, and sustainability. Some of the developments that relate to food include the establishment of The International Covenant on Economics, Social and Cultural Rights (ICESCR) that has formulated human rights related to humans. For instance, the body above stipulates that human beings have a right to be free from hunger. Moreover, the same body stipulates that access to the right food is a human right.
Issues that related to the best food for consumption have raised concern recently among different societies of the world. People would want foods that suit their needs or concerns as they carry out their normal activities. Therefore, aspects relating to the best foods for consumption have been approached with care and given proper attention. This write up gives an account of best foods for human consumption and their components. Bellow is an evaluation of food components that must be found within a balanced diet meal; best food for consumption.
Vitamins
Vitamins would be among the components that a healthy body requires in its physiological processes. Fruits are the main sources of natural vitamins in many diets presented to people. Two fruits have been identified to the best sources of vitamins that are required by human beings. Watermelons have been compared to giants in the provision of vitamins to the body of human beings. For instance, one standard serving of melon has about a third of the daily requirements for vitamin A and C. Watermelons are locally available in different countries, and research has confirmed that they have a small carbon footprint. Therefore, it requires a person to take about two cups of watermelon to get the required content of vitamins in a day. The other fruits in the category above are mangoes which are the chief sources of vitamin C and A. It has been confirmed that mangoes are the least fruits affected by pesticides, and this makes them the safest among all fruits. For instance, a cup of mango provides the body with about 100% of the days vitamin C requirements. In addition to this, the same cup would provide about 33% of the bodys vitamin C in a day. Other foods that would be a reliable sources of vitamins include; leafy vegetables, broccoli and sweet potatoes.
Proteins
Proteins are also known as body building foods, and they come from two sources; animal sources and plant sources. Beans, peas, ground nuts and green grams have been found to contain proteins that would serve as body building foods in human beings. The above products are gotten from mature plants and would require storage after they have been harvested. On the other hand, animal sources encompass various types of meats that come from animals. In the category above, there are red meats and white meats. White meats come from animals such rabbits and chicken. White meats would also be obtained from fish and birds like chicken and turkey. The major sources of red meats include cows, sheep and goats. Red meats have been associated with cholesterol related illnesses while white meats are regarded as the best sources of proteins. Therefore, white meats would be a better source of proteins in human food than red meats. The consumption of red meats should be lower than that of white meats for healthy eating. The other source of protein is milk that comes from animals such as cows, sheep, horses and even goats. Research has shown that milk is among the best sources of proteins available for consumption.
Carbohydrates
Carbohydrates are foods that give energy to the body by providing accessible sugars such as glucose and maltose. After consumption of foods containing starch, assimilation occurs and in the process energy is produced. In this category, foods containing starch are regarded as being the best in providing the required energy. Here, foods include; cereals, roots and grains. For instance, cassava is a root that has been found to have high levels of starch. Rice would also serve to provide carbohydrates in appreciable amounts.
Fats
There are two types of fats that would be gotten from the food consumed by human beings during meals. The fats above are in the form of fatty acids, which are saturated or unsaturated, depending on their structure. Best foods would be those that are cooked using liquid oils because such oils contain unsaturated fatty acids. On the other hand, solid cooking oils should not be used in cooking because they may be unhealthy to people. The other source of fatty acids is fish which give omega-3 fatty acids that would reduce risks associated with cardiovascular disease.
Dietary Minerals
Dietary minerals are inorganic compounds that are required by living organisms. They include; iodine, iron, phosphorus, magnesium, zinc, calcium, sodium and potassium. The minerals above are required for body processes such as bone and teeth formation. At the same time, others such as sodium are required for body ion balance. Others are required to catalyze some reactions and processes within the body. The above mentioned minerals would be gotten from foods such as soybeans, milk, fish, sea vegetables, spinach, pumpkins, tomatoes, olives, grains, sweet potatoes and even table salt which contain sodium.
The best food would be that food that contains all food components that are needed by the body in sufficient amounts. Therefore, a balanced diet is required, and it would be composed of proteins, fats, minerals, vitamins, and carbohydrates in adequate amounts. The guidelines relating to food servings should be followed so that a balanced diet is taken by human beings. Apart from having carbohydrates, proteins, minerals salts, fats and other components in the required amounts, best food should also contain dietary fiber and water. Water will serve to maintain body balance and facilitate various reactions within the body. Therefore, any food would be the best food so long as it is balanced; is a balanced diet.
The debate about whether genetically modified organisms (GMOs) are safe to eat or not has been going on ever since their appearance in 1994. GMOs are foods that had received changes in their genetic structure in order to make them more resistant to herbicides, improve the crops, and add nutrition value (Ruishalme, 2015). It is done not through conventional crossbreeding but rather through the procedure known as gene-splicing.
The word itself sounds rather unsettling for many and is associated with the macabre monsters and creatures from modern sci-fi movies. The society has divided itself into numerous camps based on studies and a religious belief. Some studies say that GMOs are safe, while the others state they are not. While careless gene-splicing could warrant in unwanted and dangerous side effects, genetically modified foods are not as dangerous as they are portrayed to be because the practice involving improvement of the animals and crops has been around for a long while, the qualities introduced by the DNA modifications could potentially solve world hunger, and studies showed they are safe for consumption.
A lot of speculation about the GMOs stems from the lack of official research on the subject. There were numerous types of research done with controversial results. Typically, research conducted by company-funded institutes concluded that the genetically modified products are safe, while research made with the point to prove them wrong succeed in doing so (GMO Facts, 2016). There was obvious bias to each approach.
Recently, a large research was published by the National Academies of Sciences, Engineering, and Medicine. Containing over 400 pages, it goes over the issues of safety of the GMOs both to the consumer and to the environment. The important thing about this particular research is that it was done by non-commercial government agencies, and the experts involved in it were not directly affiliated with any of the large companies that promote GMOs. This adds to the credibility of the research, as it can no longer be declared bought or biased. The study concluded that bioengineered crops are largely safe (Pollack, 2016).
In light of the recent researches, the opponents of GMOs were forced to change their position considerably. It went from claiming that the entire practice is malicious to demanding certification and labeling in order to give the consumer an informed choice. As it currently stands, the customer remains suspicious of the GMOs despite all the tests conducted by the scientists. They would prefer a product without such a label, despite it often being more expensive. It is said that careless splicing could warrant dangerous side effects. These include food allergies, increased toxicity, and antibiotic resistances (Genetically Modified Organisms, 2003).
However, most of these issues are being addressed. There are several measures of government control in place to make sure none of the newly created genetically modified products are dangerous. The reports of GMOs causing unwanted reactions are very rare and sometimes fabricated (Saletan, 2015). The scope of the incidents is often overinflated in order to induce fear and mistrust among the population that rarely chooses to check the information offered to them.
The use of gene-splicing in agriculture opens many doors that conventional crossbreeding could not. Many GMOs are known for a higher resistance to insects and herbicides as well as having a higher crop rate. This is important to humanity in general (Ruishalme, 2015). Traditional crops are much more vulnerable and are significantly harder to improve. The Earths population right now is 7.4 billion people, and that number continues to grow.
In order to feed all these people, significant advances need to be made in agriculture. With the traditional crossbreeding having exhausted its potential, gene splicing might just be capable of picking up the torch. In addition, extra resistances to the pollution, quality of soil, and harmful insects mean that bioengineered crops reduce the use of fertilizer, herbicides and other chemicals required to protect the crops. These substances are often a lot more dangerous than whatever side effects genetic splicing might induce. Herbicides and pesticides often used in modern agriculture could cause endocrine disruptions, cancer, and autism or ADHD (Jackson-Michel, 2013).
GMOs had received similar backlash that the conventional crossbreeding did back when it was first introduced to agriculture. However, as time passes and the practice becomes more commonplace, the issue of certain products being genetically enhanced is likely to ebb away. With the Earths population rapidly increasing, extra-efficient genetically-modified crops could become the way o keeping the provisional crisis at bay.
Progress can be only slowed down, but not completely stopped. Those skeptical of the concept of creating more resistant crops should consider what is more harmful to their health a completely natural fruit or a vegetable sprinkled with three layers of herbicide in order to save it from various insects and parasites, or a product that has countermeasures already included in its genetic structure. To quote one of the researchers on the subject, professor Wayne Parrot: The inescapable conclusion, after reading the report, is the G.E. crops are pretty much just crops (Pollack, 2016, para. 25).