>>WELCOME
IT'S AGAIN MY PLEASURE TO
WELCOME YOU TO THE SECOND
MEETING FOR THE AGRICULTURE AND
DIET, VALUE ADDED FOR NUTRITION,
TRANSLATION AND ADAPTATION AND
GLOBAL ECOLOGY.
LAST WEEK I MENTIONED THE
ADVANTAGE PROJECT WILL AID THE
GLOBAL COMMUNITIES IN THE
INTERSECTION OF CLIMATE AND
ENVIRONMENTAL CHANGE AND FOOD
SYSTEMS, NUTRITION, AND HEALTH
BY FOCUSING ON THE EVIDENCE.
SPECIFICALLY WHAT IS KNOWN, AND
UNKNOWN, HOW GAPS IN THAT
EVIDENCE MIGHT BE ADDRESSED.
AND HOW TO APPLY THAT EVIDENCE
MOST EFFECTIVELY IN SUPPORT OF
SUSTAINABLE AND RESILIENT
PROGRAMMES AND POLICIES.
TODAY'S WORKSHOP IS A SECOND OF
FIVE AND WE'LL BE FOCUSED ON THE
IMPACT OF CLIMATE AND
ENVIRONMENTAL CHANGE ON DIETARY
PATTERNS, ATTITUDES AND BELIEFS
AND CHOICES.
I WANT TO SPECIFICALLY RECOGNIZE
Dr. DAN RAY DEN FROM CHILD
HEALTH AND HUMAN DEVELOPMENT AS
THE FEAR LESS LEADER OF THE
PROJECT AND Dr. ALISON
STYBERG.
THESE WOULD NOT BE POSSIBLE
WITHOUT DAN, WITHOUT ALISON, AND
ALISON IS AMAZING TEAM AT THE
ACADEMY.
I WOULD ALSO LIKE TO THANK AMY
BUCKLEY, HER TEAM AND ALL THE
INDIVIDUALS WHO HAVE WORKED
BEHIND THE SCENES TO COORDINATE
THESE VIRTUAL WORKSHOPS.
ALTHOUGH WE'RE ALL USED TO
VIRTUAL MEETINGS, WE ALSO KNOW
THEY JUST DON'T HAPPEN WITHOUT A
LOT OF LOGISTICAL SUPPORT.
ALSO FOR THOSE JOINING US VIA
VIDEO CAST, FEEL FREE TO
ACCEPTED QUESTIONS AND COMMENTS
TO ADVANTAGE.NICHD@NIH GOV.
I WILL PASS IT TO GIVE AN EVERY
VIEW OF THE PROJECT AND
INTRODUCE THE CO-CHAIRS.
TAKE IT AWAY.
>> HI, EVERYBODY AND FOR THOSE
WHO JOINED US LAST WEEK WELCOME
BACK FOR THOSE OF YOU WHO ARE
NEW, WELCOME TO ADVANTAGE.
WE WILL SPEND A FEW MINUTES
PROVIDING CONCEPTUAL FRAMEWORK
FOR THE PROJECT AND WHY WE'RE
DOING WHAT WE'RE DOING.
I WANT TO ECHO DREW'S GRATITUDE
TO ALL OF THE STAFF THAT HAVE
MADE THIS POSSIBLE AND AMY AND
HER TEAM, DREW, AND THE
LEADERSHIP AT NICHD WHO HAVE
BEEN SUPPORTIVE OF THIS,
INCLUDING DIANA BIANCHI AND
Dr. ALISON SURNICK DEPUTY
DIRECTOR OF NICHD.
AND I WANT TO THANK ECHO DREW'S
THANKS FOR ALISON AND HER TEAM
AND YOU WILL MEET THE A AND B
PART FER FOR THIS GROUP, THE A
AND D TEAM ARE INEQUAL TO ALL OF
THE WORKING GROUPS AND THE WHOLE
PROJECT AND WE JUST WANT TO MAKE
SURE THEY ACKNOWLEDGE THEIR
TREMENDOUS CONTRIBUTION.
SO WITH THAT, LET'S GET STARTED.
NEXT SLIDE.
THIS IS A FIGURE THAT JUST
REPRESENTS OUR OVER ALL
MOTIVATION IN WHAT WE DO.
WE RECOGNIZE THAT AT NIH AND
NICHD IN PARTICULAR, OUR JOB IS
TO FOCUS ON THE EVIDENCE AND THE
CONTINUUM OF EVIDENCE BASED
PROGRAMMES AND POLICIES.
OUR JOB IS IT TO SUPPORT THE
COMMUNITY THAT ALL EVIDENCE
AGAIN RATES.
AND WE TRY TO BUILD IT TO HELP
SUPPORT OUR MISSION WHICH IS OUR
SPECIFIC MISSION IS FOCUSED ON
ON PAR ANTS AND INFANTS AND
CHILDREN.
I'M NOT GOING TO PRESUME YOU
DON'T KNOW WHAT THESE TERMS MEAN
BUT IN THE CONTEXT OF THIS
PROJECT IT'S IMPORTANT TO
UNDERSTAND WHAT WE'RE TALKING
ABOUT.
YOU WILL HEAR THE TERM ECOLOGY
FREQUENTLY THROUGHOUT THIS
PROJECT AND THE BIO COL GEE WE
TALKED ABOUT THE REACTIONS
BETWEEN A COMPLEX BIOLOGICAL
SYSTEM AND ITS ENVIRONMENT AND
THAT ENVIRONMENT IN OUR CASE IN
HEALTH, IT INCLUDES AN INTERNAL
ENVIRONMENT, BIOLOGY, GENETICS
AND OTHER FACTORS AS WELL AS AN
EXTERNAL ENVIRONMENT INCLUDING
CLIMATE AND THE LARGER
ENVIRONMENT HEALTH IS A PERFECT
EXAMPLE OF AN OUTCOME THAT IS
THE RESULT OF THIS TYPE OF AN AN
INTERACTION THAT INVOLVES
INTERACTIONS OF MULTIPLE
SYSTEMS, BOTH INTERNALLY AND
EXTERNALLY.
FOOD, WHICH IS AN IMPORTANT PART
OF WHAT WE'RE TALKING ABOUT
HERE, IS DEFINED FOR US AS A
VEHICLE FOR DELIVERY OF
NUTRIENTS AND OTHER BIOLOGICAL
SUBSTANCES NECESSARY TO SUPPORT
HEALTH.
DIET IS A COMPOSITE OF FOODS.
FOOD AND DIET ARE NOT THE SAME
AS NUTRITION.
NUTRITION FOR US IS THE GLUE
THAT ACTUALLY TIES THE
ENVIRONMENT, FOOD SYSTEMS, AND
HEALTH TOGETHER.
AND BY NUTRITION WE REFER TO
NUTRITION AS A BIOLOGICAL
VARIABLE THAT IS ACHIEVED AS A
RESULT OF MULTIPLE PROCESS'S,
THOSE PROCESSES START WITH FOOD
IN A WELL-BALANCED DIET BUT ALSO
INCLUDE MULTIPLE BIOLOGICAL
PROCESSES, THEY'RE EFFECTED AND
AFFECT NUTRITION AND THERE'S AND
THEY NEED TO BE ACKNOWLEDGED AND
FURTHER UNDERSTANDING BETWEEN
DIET, FOOD, NUTRITION AND
HEALTH.
WITH REGARD TO THE TERM
ENVIRONMENT WE TALKED ABOUT
CLIMATE CHANGE/ENVIRONMENTAL
CHANGE AND WE'RE TRYING TO TAKE
A HOLISTIC BROADVIEW OF THIS.
CLIMATE IS A MAJOR DRIVER BUT
THERE ARE OTHER ASPECTS OF THE
ENVIRONMENT THAT NEED TO BE
CONSIDERED.
YOU WILL HEAR ABOUT SOME OF
THOSE TODAY.
THIS IS A FIGURE THAT JUST
REPRESENTS THE COMPLEXITY OF THE
ENVIRONMENT WRIT LARGE.
NEXT SLIDE.
A CRITICAL PART OF THAT
ENVIRONMENT ARE THE FOOD
SYSTEMS.
WORKING GROUP THREE NEXT WEEK
WE'LL DELVE INTO FOOD SYSTEMS
BUT YOU CAN SEE THAT FOOD
SYSTEMS AND INDIVIDUAL FOOD SYSM
WRIT LARGE ARE ALL PRODUCT OF
INTERACTIONS OF THESE MULTIPLE
PROPONENTS INCLUDING WHAT WE'RE
HEAR ABOUT IS CONSUMER ATTITUDES
AND BELIEFS THAT DRIVES
DECISIONS ABOUT FOOD SYSTEMS.
I WANT TO MAKE IT CLEAR THAT
WHEN WE TALK ABOUT FOOD SYSTEMS,
WE'RE NOT TALKING ABOUT A ONE
DIRECTIONAL RELATIONSHIP.
THERE'S A BIDIRECTIONAL
RELATIONSHIP OR A RECIPROCAL
RELATIONSHIP BETWEEN CLIMB AND
ENVIRONMENTAL CHANGES AND FOOD
SYSTEMS AND THIS IS THE
INTENTION OF THIS FIGURE IS TO
MAKE THAT CLEAR.
THEY ARE AFFECTED BY EACH OTHER.
AND THERE'S ALSO A TIME FRAME
THAT NEEDS TO BE CONSIDERED WHEN
WE'RE TALKING ABOUT THIS.
WE LUMP THINGS TOGETHER AS
CLIMATE CHANGE.
CLIMATE CHANGE IS A LONG-TERM
PROPOSITION.
THERE ARE ACUTE EFFORTS AS A
RESULT OF CLIMATE CHANGE BUT
IT'S HAPPENING OVER A LONG-TERM
AND WE HAVE TO CONSIDER THAT
TIMEFRAME IN THE CONVERSATIONS
THAT WE'RE HAVING.
JUST TO BRIEF DISCUSSION OF THE
GLOBAL HEALTH PROJECTS.
WHEN WE TALK ABOUT THE
RELATIONSHIP BETWEEN FOOD AND
FOOD SUPPLY, THIS IS WHAT WE'RE
KIND OF TALKING ABOUT.
AGAIN, IT'S A BIDIRECTIONAL
RELATIONSHIP BETWEEN CLIMATE
CHANGE AND ENVIRONMENTAL CHANGE.
WHEN YOU HAVE LIMITATIONS AND
IMPACTS ON THE FOOD SYSTEM THAT
ARE DETRIMENTAL IMPACTS ON THE
FOOD SYSTEM YOU HAVE A VICIOUS
CYCLE WHERE YOU HAVE FOOD AND
NUTRITION INSECURITY THAT LEADS
UP TO ACTS INCLUDING ADVERSE
HEALTH OUTCOMES AND THERE'S A
FEEDBACK LOOP THAT EFFECTS THE
FOOD SYSTEM AND VICE VERSA.
BUT WE HAVE TO RECOGNIZE THAT
THIS IS A MUCH MORE COMPLICATED
HEALTH CONTEXT THAN JUST A
SUPPLY SIDE ISSUE.
THAT TOP LINE IS A TRADITIONAL
APPROACH THAT THE NUTRITION
COMMUNITY HAS USED TO ADDRESS
NUTRITION GLOBALLY.
WE'VE HISTORICALLY REALLY
FOCUSED ON UNDER NUTRITION WHICH
CONTINUES TO BE A MAJOR DAUNTING
CHALLENGE FOR US GLOBALLY.
WE'RE GOING TO HEAR ABOUT IT
FROM THE IMPACT OF THE NUTRITION
TRANSITION.
THAT'S BEEN GOING ON AND IT'S
BEEN GOING ON BEFORE WE REALLY
SORT OF CONSIDERED AN
INTERACTION WITH CLIMATE BUT
WE'RE HEAR THAT CLIMATE IS ALSO
IMPACTING THE TRANSITION.
THAT TRANSITION IS HAVING
IMPLICATIONS FOR OTHER ASPECTS
OF THE NUTRITION BOTH UNDER AND
OVER NUTRITION OF THE DOUBLE
BURDEN.
BUT WHILE WE ARE CONSIDERING THE
SUPPLY SIDE ISSUES OF FOOD AND
NUTRITION, WE HAVE TO RECOGNIZE
THAT THIS IS ALL HAPPENING IN
THE CONTEXT OF PANDEMIC
INFECTIONS.
WE'RE JUST COMING OUT OF THE
COVID INFECTION BUT WE STILL
HAVE MALARIA AND T.B., ET
CETERA.
HIV EXISTING AND NEW AND
EMERGING INFECTIONS AND A
GROWING EPIDEMIC OF DISEASES.
IN THE MIDDLE IS A RECOGNITION
THERE ARE BIOLOGICAL UNIVERSAL
RELATIONSHIPS THAT HAVE AND
RELATE TO ALL OF THESE
CONDITIONS AND THAT'S THE ROLE
OF A MICROBIOME AND INFORMATION.
AT BOTTOM IS A RECOGNITION THAT
IS ALL OCCURRING OVER THE LIFE
COURSE AND WE HAVE TO TAKE A
LIFE COURSE APPROACH WHICH WE
ARE TRYING TO DO ON THIS
PROJECT.
SO, WHEN YOU PUT THIS ALL
TOGETHER, THIS IS FIGURE THAT
REPRESENTS OUR VIEW OF THE
ECOLOGY AND THE FACT THAT THE GO
INTO THAT NUTRITION OF ECOLOGY
BOTH THE INTERNAL BIOLOGY,
EXTERNAL ENVIRONMENT, YOU WILL
HEAR ABOUT A LOT OF THAT TODAY.
JUST WANT TO REINFORCE A NOTION
THAT DREW RAISED IN HIS OPENING
COMMENTS.
ADVANTAGE IS NOT A PROJECT TO
DEVELOP GUIDELINES
RECOMMENDATIONS AOR STANDARDS OF
CARE.
BUT WE ARE DOING IS HOPEFULLY,
PROVIDING EVIDENCE AND SUPPORT
FOR THOSE AGENCIES AND
ORGANIZATION THAT'S DO THAT.
WE'RE GOING TO DO THAT BY
PROVIDING SUPPORT TO THOSE
ORGANIZATION AND WE'RE GOING TO
DO THAT AS YOU WILL SEE BY
ENGAGING OF BROAD SWATH OF
MULTI-DISCIPLINARY TEAMS TO
ADDRESS THE EVIDENCE OF WHAT WE
KNOW AND WHAT WE DON'T KNOW
ABOUT THESE IMPORTANT ISSUES.
THIS IS JUST A FIGURE TO
REPRESENT THE STRUCTURAL OF THE
ADVANTAGE.
WE HAVE THE SECRETARY WHICH
CONSISTS OF THE NICHD TEAM AND
THE A AND D TEAM.
THIS TEAM IS RESPONSIBLE FOR
PULLING ALL THIS STUFF TOGETHER.
WE'RE INVOLVED IN ALL ASPECTS OF
THE PROJECT DEVELOPMENT AND THE
WORK OF THE WORKING GROUPS, ET
CETERA.
IN THE BEGINNING OF THE PROJECT,
WE CONVENE A SCIENTIFIC STEERING
COMMITTEE AND YOU HEARD FROM
SOME OF THOSE FOLKS LAST WEEK.
THAT SCIENTIFIC STEERING
COMMITTEE CONSISTS OF
REPRESENTATION FROM MULTIPLE
AGENCIES, OF COURSE U., S.
GOVERNMENT, WHOSE JOB IT IS TO
ADDRESS THESE INTERACTIONS
BETWEEN CLIMATE ENVIRONMENTAL
CHANGE AND DIET NUTRITION AND
HEALTH.
SO, THEY PLAYED A CRITICAL ROLE
IN DEVELOPMENT OF THOSE PROJECTS
AND THE NUTS AND BOLTS IS DONE
BY THE WORKING GROUPS, ONE OF
WHOM YOU WILL HEAR FROM TODAY.
SO, WHEN YOU PUT THIS ALL
TOGETHER, STRUCTURALLY, THIS IS
HAD A PROJECT HAS BEEN
ORGANIZED.
WE HAVE THE FIRST THREE WORKING
GROUPS.
THE LAST WEEK YOU HEARD FROM THE
HEALTH FOCUSED WORKING GROUP.
TODAY YOU WILL HEAR FROM THE
DIETARY PATTERNS WORKING GROUP.
NEXT WEEK WILL BE OUR, TWO WEEKS
WILL BE THE FOOD SYSTEMS GROUP.
THESE GROUPS ARE REALLY FOCUSING
ON THE EVIDENCE AND THE
INTERSECTION OF THESE COMPONENTS
WITH CLIMATE ENVIRONMENTAL
CHANGE.
THE NEXT GROUP WORKING GROUP
FOUR IS REALLY A RECOGNITION
THAT WE'RE DEVELOPING A LOT OF
NEW EVIDENCE AND WE'RE
DEVELOPING A LOT OF ISSUES THAT
NEED TO BE CONSIDERED IN
EVALUATING THIS RELATIONSHIP,
THIS INTERSECTION BETWEEN DIET,
NUTRITION AND HEALTH.
HOW YOU DO THAT IN A MEANINGFUL
WAY IN TERMS OF THE DESIGN OF
RESEARCH PERHAPS A DESIGN OF
SURVEILLANCE EFFORTS TO DO
SURVEILLANCE OF LARGE
POPULATIONS.
THAT ANALYTICAL FRAMEWORK IS A
REALLY CRITICAL PIECE OF WHAT
WE'RE TRYING DO SO WE HAVE A
WORKGROUP DOING THAT AND YOU
WILL HEAR FROM THEM IN MAY.
AND THEN FINALLY, IS THIS ISSUE
OF TRANSLATION LIMITATION.
RECOGNIZING THAT WE HAVE A LOT
OF NEW INFORMATION.
HOW DO WE TAKE THAT INFORMATION
AND SUPPORT BOTH RESEARCH BUT
ALSO MESSAGING AND COMMUNICATION
AND THE EFFORTS OF THOSE
AGENCIES THAT ARE TRYING TO
DEVELOP THE GUIDELINES AND
RECOMMENDATIONS, ET CETERA.
SO THAT LAST GROUP WHICH WILL BE
HAPPENING IN JUNE, IS FOCUSED ON
TRANSLATION AND LIMITATION.
NEXT SLIDE, PLEASE.
THIS IS JUST A LISTING OF THE
WORKING GROUPS THAT WE HAVE.
YOU HEARD FROM LAST WEEK'S
HEALTH GROUP.
YOU WILL HEAR FROM THE DIETARY
PATTERNS GROUP AND THE REST OF
THE TEAM.
I THINK THAT'S THE LAST SLIDE.
AND SO, WITH THAT, I'M VERY
PLEASED TO WELCOME OUR CHAIRS
FOR THIS WORKING GROUP TODAY AND
TURN IT OVER TO KAREN AND
LINDSEY, THANK YOU.
>> THANK YOU, DAN.
I'M KAREN SIEGEL.
I'M AN ASSISTANT PROFESSOR IN
THE HUBER DEPARTMENT OF GLOBAL
HEATH AT ROLLINS SCHOOL OF
PUBLIC HEATH AT EMERY UNIVERSITY
AND ATLANTA.
TOGETHER WITH LINDSEY
SMITH-TAIL', WHO YOU ARE HEAR
FROM IN A LITTLE BIT.
I CO-LEAD THE ADVANTAGE PROJECT.
NEXT SLIDE.
CAN YOU GO BACK TO THE OVERVIEW
SLIDES, PLEASE.
SO WORKGROUP 2 WE'RE FOCUSED ON
THE ASSOCIATION OF CLIMATE AND
ENVIRONMENTAL CHANGE WITH
DIETARY PATTERNS AND CHOICES.
WE'RE A SEVEN-PERSON WORKGROUP
AND YOU CAN SEE OUR MEMBERS
HERE.
LINDSEY AND MYSELF ARE THE
CO-CHAIRS AND MEMBERS INCLUDE
REAGAN BAILEY, PRISCILLA
CONNERS, JEAN CARVER, LINDSAY
BLACK STONE AND SYLVIA ROW AND
YOU WILL HEAR FROM MOST OF US
TODAY, SYLVIA COULD NOT BE HERE
BUT THE WORKGROUP MEMBERS WILL
PRESENT SOME OF THE CONTENT
AREAS THAT WE'VE BEEN GOING
OVER.
SO AS I MENTIONED, WE IN
WORKGROUP TWO ARE FOCUSED ON THE
FOLLOWING RESEARCH QUESTION.
WHAT IS THE CURRENT EVIDENCE AND
CURRENT DIETARY PATTERNS AND
CONSUMER CLIMB AND WE'RE DOING
THIS AND IN THIS OPPOSITE
DIRECTION INVESTING HOW DIET IS
IMPACTING CLIMATE SO WE'RE
REALLY THINKING ABOUT HOW
CLIMATE IS IMPACTING DIET AND
DIETARY CHOICES.
WE'VE BEEN MEETING FOR TWO
MONTHS TO HELP REFINE OUR SCOPE,
CONCEPTUAL FRAMEWORK AND DRAFT
AN OUTLINE FOR THE REPORT.
THAT WOULD BE PUBLISHED AS AN
END PRODUCT OF THIS WORK.
OUR GOALS ARE TO REFINE OUR
CONCEPTUAL FRAMEWORK AND
STRUCTURE BEFORE WE DIVE INTO
THE DEVELOPMENT OF THE REPORT.
WE'RE SEEING THIS VERY MUCH AS A
WORKING SESSION.
WE'RE REALLY SEEKING FEEDBACK
FROM YOU ALL.
FROM MEMBERS OF THE OTHER
ADVANTAGE WORKGROUPS AND OUR OWN
WORKGROUP AND THEN ALSO MEMBERS
OF THE PUBLIC WHO MAY BE
LISTENING IN.
FEEL FREE TO SENDS QUESTIONS AS
WE GO.
AND WE'LL ADDRESS THEM DURING
THE DISCUSSION SECTION AT THE
END OF THIS SESSION.
SO OUR OBJECTIVES FOR TODAY'S
WORKSHOPS ARE TO PRESENT THE
CURRENT UNDERSTANDING OF DIETARY
PATTERNS AND THE NUTRITION
TRANSITION IN THE CONTEXT OF
CLIMATE CHANGE.
PRESENT WORKGROUP TWO DRAFT
FRAMEWORK AND OUTLINE AS IT
STANDS TO DATE.
AND THEN EACH OF THE WORKGROUP
MEMBERS WILL PRESENT KEY CONTENT
AREAS UNDER CONSIDERATION.
AND THEN REALLY LASTLY, WE
RESERVED AN HOUR AT THE ON AREAS
WE'RE MISSING AS WELL AS WHAT
YOU SEE AS THE KEY RESEARCH GAPS
IN THIS AREA.
FOR NOW, WE'RE GOING TO TURN THE
STAGE OVER TO Dr. BARRIE
POPKIN, HE WILL PRESENT ON THE
NUTRITION TRANSITION IN THE
CONTEXT OF CLIMATE CHANGE.
Dr. POPKIN IS THE WR KEENAN
JUNIOR PROFESSOR OF NUTRITION AT
UNC SCHOOL OF PUBLIC-HEALTH AND
HE DEVELOPED THE TRANSITION AND
WE'RE EXCITED TO HAVE HIM
PRESENT AT OUR WORKSHOP.
>>I WAS ASKED TO PROVIDE SOME
SENSE OF DIET CHANGE AND HOW
THAT WILL INTERACT WITH KIND OF
THE CLIMATE SHIFTS AND WHAT I'M
GOING TO DO IN THESE SLIDES IS
TALK ABOUT NUTRITION TRANSITION
AND GIVE YOU SOME BROAD SENSE OF
THE ENVIRONMENTAL RELATIONS BUT
NOT REALLY GET INTO SPECIFICS.
THAT IS REALLY WHAT YOUR WORKING
GROUP IS DOING.
I WAS ASKED TO REALLY FOCUS MORE
ON THE TRANSITION ITSELF.
I WILL ADD SOME COMMENTS TOWARDS
THE END ON SOME OF THE RELATED
ISSUES.
THAT YOU ARE ADDRESSING FROM THE
CLIMATE INTO NUTRITION ON THE
CLIMATE AND VICE VERSA.
I'M GOING TO USE CHINA AS MY
EXAMPLE BECAUSE WHAT I SEE IN
EVERY COUNTRY, IS A SLOW VERSION
OF CHINA.
THEY'RE ALL MOVING IN THE SAME
DIRECTION IN SHOCKING WAYS EVEN
THE FACTS SUGARS, ET CETERA, ARE
ALL KINDS OF MERGING WHEN I LOOK
AT OTHER COUNTRIES IN THE WORLD
AND LOOK AT THEIR SPECIFIC DIE
CHANGES AND WE DETAILED DIET
FROM THE 90s TO THE PRESENT.
WE SEE DON'T HAVE THAT GLOBALLY.
AND WE DON'T HAVE IT IN ANY
OTHER LOW AND MIDDLE INCOME
COUNTRY IN THE SAME SENSE BOTH
IN REPRESENTATIVE SAMPLES OVER
TIME ON A NATIONAL BASIS.
THAT CAN BE READILY ANALYZED AND
OPEN TO THE PUBLIC TO DO
RESEARCH ON.
SO THAT'S THE DATA WE'RE
FOCUSING ON.
OBVIOUSLY THIS IS GOING TO LEAD
TO SHIFTS IN THE DOUBLE BURDEN
OF MALNUTRITION AND I'M NOT
GOING TO SPEAK ABOUT THAT.
I COULD SPEND AS MUCH TIME ON
THAT AS ON THIS TALK.
I'LL JUST BRIEFLY MENTION THAT
AND THEN SOME OF THE FEEDBACK
LOOPS BUT WITH THE CHINA THING
I'LL ALSO SHOW HOW NUTRITION AND
HEALTH ARE CHANGING IN A COUPLE
SLIDES ON CHINA, HOW WHAT THEIR
IMPACTS ARE AND THAT COUNTRY.
AND THE FEEDBACK LOOP WE'LL TALK
ABOUT BRIEFLY AT END.
CLEARLY THERE ARE VERY IMPORTANT
FEEDBACK LOOPS BETWEEN CLIMATE
AND NUTRITION AND WITH THAT, I'M
GOING TO MOVE FORWARD.
WHAT I'M GOING TO TALK ABOUT
REALLY IS SOMETHING THAT VARIES
REGIONALLY AND SUB CLIMATE
WITHIN COUNTRY, SUB REGIONAL
GROUPS AND THE NATURE AND PACE
OF THE CHANGES IS VERY
SIGNIFICANTLY BUT UNFORTUNATELY
WHAT I'M SEEING IS THE SAME
LONG-TERM TRENDS AND OVER WEIGHT
OBESITY AND SLOW DECLINES AND
STUNTING OBVIOUSLY THE COVID HAS
COMPLETE' SHIFTED A LOT OF THIS
DYNAMIC IN THE SHORT TERM AND
SET US BACK A LONG WAY ON THE
UNDER NUTRITION SIDE AND ON THE
OVER WEIGHT OBESITY SIDE.
BUT THESE LONG TRENDS ARE REALLY
QUITE COMPARABLE -- IT ACTUALLY
QUITE SURPRISES ME AS I LOOK
AROUND FROM WORKING INTENSELY
AND AFRICA RECENTLY IN A WIDE
VARIETY OF COUNTRIES AND IN
LATIN AMERICA THAT WE'RE SEEING
THE SAME TRENDS WE'RE SEEING IN
ASIA IN EACH OF THESE REGIONS.
LATIN AMERICAN, AND THE OTHERS
FOLLOWED LATER.
WHAT I'M GOING TO GO ON TO IS
THEN TALK ABOUT WHERE WE ARE.
SO, THE BEGINNING IS, WE
UNDERSTAND THAT THERE ARE A LOT
OF ELEMENTS IN OUR DIET FROM THE
OVER ALL FOOD COMPOSITION,
PARTICULARLY TO THE ANIMAL
SOURCE FOODS AND THEIR ENORMOUS
IMPACTS ON CO2 EMISSIONS AND
WATER USE TO ULTRA-PROCESSED
FOODS TO SUGAR THAT HAS ITS OWN
WATER USE NEEDS AND THEY CYCLE
BOTH WAYS.
THIS SLIDE OF GIVES SOME SENSE
OF SOME OF THE KEY DIMENSIONS
THAT COME WITH MANY OF THESE
FOODS AND BOTH DIRECTIONS.
AND IT IS VERY OF BY-DIRECTIONAL
AND I WON'T GO INTO THAT BUT
I'LL TALK ABOUT SOME PIECES OF
THAT LATER.
SO, THE TRANSITION REALLY SPEAKS
ABOUT THIS LARGE GLOBAL SHIFT
THAT'S GONE OWN AS WE'VE SHIFTED
FROM -- IF WE THINK OF OUR
LIFETIME FROM RECEDING FAMINE
AND FAMINE IN THE 50s AND
60s, ACROSS MANY REGIONS OF
THE WORLD, TO LESS FAMINE NOW
BUT WE STILL SEE IT AND WE'RE
GOING TO SEE IT INCREASINGLY
AGAIN BECAUSE OF THE CLIMATE
RELATED DISTURBANCES IN OUR FOOD
SUPPLY.
IT'S A CHANGE TOWARD CHRONIC
DISEASE WHICH IS COMPLETELY
UNIVERSAL AND THERE'S NOT A
COUNTRY OTHER THAN MAYBE BUETAN
WHERE WE DON'T HAVE MUCH DATA
THAT WE CAN'T SEE WITH THE DATA
WE HAVE THE SAME KINDS OF
CHANGES.
AND OBVIOUSLY WE WANT TO GET TO
A POINT WHERE WE CUT OUT A LOT
OF OUR ANIMAL SOURCE FOOD
CONSUMPTION, PARTICULARLY RUMIN
IN ANIMALS WHICH IS SO BAD WITH
WATER USE AND COT EMISSION AND E
WANT FOOD THAT USES LESS WATER
AND ENERGY AND IT'S JUST
HEALTHIER FOR ALL OF US.
WE WANT TO MOVE MORE BUT THAT'S
NOT GOING TO BE EASY.
WE HAVE TO INCREASINGLY IMPROVE
OUR PURPOSEFUL ACTIVITIES,
PARTICULARLY VERY DIFFICULT
ACROSS THE LOW AND MIDDLE INCOME
WORLD EXCEPT AMONG THE HIGHER
INCOME SUB POPULATIONS.
AND MOVE TOWARDS MORE REAL FOOD
IN OUR DIET.
SO, THAT'S WHERE WE ALL
UNDERSTAND THIS AND I DON'T NEED
TO BOTHER.
BUT WHAT WE NEED TO UNDERSTAND
IS UNDER NEATH THIS IS
BIOLOGICAL MISMATCHES WITH
MODERN TECHNOLOGY.
WE UNDERSTAND WHY WE NEEDED
SWEETS FOR CERTAIN FOODS WE HAD
TO EAT AND NEEDED FOR KEY
NUTRIENTS AND BITTER PREFERENCES
WERE JUST THE OPPOSITE FOR
IMPORTANT REASONS SIMILARLY IN
THE DIFFERENT KINDS OF PLANTS
THAT WERE BITTER WERE OFTEN
POISONOUS AND THE SWEET ONES
WITH THE BERRY AND FRUITS.
AND IN THE WAY AREA OF THIRST
THE AND HUNGER, THE CRITICAL
DIFFERENCES THAT WE'VE
DISCOVERED IN THE LAST 30 TO 40
YEARS BETWEEN HOW WHAT WE EAT
AND WHAT WE DRINK IS VERY
DIFFERENT AND THAT CREATES A LOT
OF DYNAMICS THAT WE'VE SEEN
GLOBALLY.
THE FATTY FOOD PREFERENCES I
WITH ARE NECESSARY BUT NOW WE
HAVE THIS EDIBLE OIL REVOLUTION
JUST LIKE WE HAVE THE INCREASING
ADD SUGAR IN OUR FOOD SUPPLY.
BEVERAGES THAT CHANGE FROM WATER
TO HIGH SUGAR BEVERAGES AND THE
TECHNOLOGIES IN AWFUL THESE,
SNACKING, WE WOULDN'T THINK OF
THIS WAY BUT NO ONE IN THE
SNACKED BEFORE 1900S.
THERE WERE STREET FOODS FOR
FESTIVALS AND OTHER OCCASIONS
BUT THERE WAS NO SNACKING.
PEOPLE STARTED AS A BISCUITS OR
FRUIT BUT IT WAS MINIMAL.
STARTING IN THE 1970s WE SAW A
LITTLE BIT IN THE 60s BUT IN
THE 70s WITH THE INCREASE IN
MARKETING, PRODUCTION AND
CREATION OF ALL THESE READY TO
EAT AND READY TO HEAD FOODS AND
A BIG INCREASE IN SNACKING THAT
IN THE U.S. AND HIGH INCOME
COUNTRIES, THESE DIDN'T EXIST
BEFORE WORLD WAR II THESE ARE
PRODUCTS OF THE MOT EVERYONE
MAKE IT HYPER PALLETABLE AND WE
HAVE THE ULTRA-PROCESSED FOOD
REVOLUTION WHICH IS NOW GLOBALLY
INCREASING AND EVERY LOW AND
MIDDLE INCOME COUNTRY AND BASED
ON WHERE THEY ARE IN THE
CHANGES.
AND WE CAN THINK OF IT THIS WAY.
YOU CAN JUST THINK OF HOW OUR
FOOD AND COOKING AND OUR
EXPERIENCE WITH FOOD HAS CHANGED
WE DIDN'T HAVE ANY OTHER
BEVERAGE OTHER THAN WATER AND
IT'S ALL SHIFTED FORWARD FROM
THERE AND THE SAME HAPPENS AS WE
CAN SEE, FOR THE WHOLE FOOD
SUPPLY AND AND IT'S REALLY
CRITICAL BECAUSE WHILE IT
HAPPENS SLOWLY IN THE HIGH
INCOME WORLD, IT REALLY HAPPENS
FAST AND THE LOW AND MIDDLE
INCOME WORLD.
AND NOT WE NEED TO UNDERSTAND
THAT SPEED OF CHANGE AND HOW
THESE FOOD-LIKE ITEMS AS MICHAEL
POLLEN CALLS THEM, ARE REALLY
BEGINNING TO DOMINATE MORE AND
MORE COUNTRIES OF OF WHAT IS
INCREASING IN THE DIET AND
WHAT'S BEING MARKETED.
AND I WANT TO BEGIN BY REMINDING
US WE NEED SWEETNESS SO ONE OF
THE MAJOR CHANGES WE'VE HAD
BECAUSE OF THIS ISSUE WITH WHEN
WE EAT AND WHAT WE NEED TO DRINK
IS WE HAVE THIS CHANGE THAT I
MENTIONED THAT HAS BEEN SHOWN
MANY TIMES BY MANY SCHOLARS THAT
WHEN YOU CONSUME A BEVERAGE ON
THE RIGHT, ON THE LEFT, EXCUSE
ME, YOUR CALORIES GO UP BECAUSE
YOU ALSO CO CONSUME THE REAL FO.
WHEREAS, WHEN YOU CONSUME THE
ACTUAL WATERMELON, WE DON'T
COMPENSATE FOR IT AND WE DO
COMPENSATE FOR IT AND WE CUT OUR
FOOD INTAKE SO YOU CAN SEE THE
DIFFERENCES BETWEEN COCONUT MEAT
AND MILK, WATER I MEAN HERE AND
HERE WE HAVE JUST PLAIN OLD MILK
AND THE DIFFERENCES.
AND THESE DIFFERENCES ARE
PROFOUND AND HAVE REALLY LED TO
A BIG SHIFT IN THE GLOBAL
BEVERAGE SUPPLY IN WHAT PEOPLE
DRINK WHEN THEY HAVE THE INCOME
OR WHEN THEY'RE KNA SNACKING ORE
AND THERE'S A HISTORY BEHIND
THAT.
I'M NOT GOING TO ALL OF IT BUT
IF YOU LOOK HERE AND YOU SEE
WHERE WE FIRST BEERS CAME IN AND
YOU SEE UP THE SCALE TO WHERE WE
ARE AND OUR SODA INTALK AND
OTHER THINGS YOU BEGIN TO
UNDERSTAND THE CHANGES THAT IS
HAVE GONE ON GLOBALLY AND SO THE
WATER FOOTPRINT OF
SUGAR-SWEETENED BEVERAGES I WANT
TO BRINK UP BECAUSE IT'S A
CRITICAL ONE.
WHEN WE USE SUGAR CANE, WE DON'T
USE AS MUCH SUGAR.
STILL, THIS IS A HALF LITER.
FOR ONE LITER, WE USE AT LEAST
340 LITERS OF WATER.
THE MINIMUM.
AS YOU GO TO COUNTRIES WITH LESS
PRODUCTIVE SUGAR CANE YOU SEE
THE AMOUNTS RISING.
THE AMOUNT OF WATER USED TO
PRODUCE THAT LITER OF COKE OR
PEPSI OR IN THIS CASE A HALF
LITER.
YOU HAVE TO DOUBLE IT TO GET A
SENSE.
600 LITERS OF WATER USED IN
CHINA -- I MEAN IN INDIA TO GET
A COKE.
THAT IS AMAZING AND GIVES YOU
SOME SENSE OF JUST ONE
ULTRA-PROCESSED FOOD PRODUCT
WITH SUGAR IN IT.
THE U.S. FOOD SUPPLY IS GROWING
WITH SUGAR AS WELL AS NON KNEW
TRA TIVE SWEETERS IN THIS KIND
OF PRESENTS WHERE YOU SEE THE
NUTRIENT SWEETENERS HERE IN THE
YELLOW AND YOU SEE SOME FOODS
WITH COMBINED BOTH AND THEN SOME
WITH NUTRIENT SWEETNESS ONLY.
THE SECOND SHIFT IS ON FATTY
OILS.
AND EDIBLE OILS IN PARTICULAR.
AND THIS IS NOT SOMETHING WE SEE
IN THE HIGH-INCOME WORLD.
WE'VE ALREADY CONSUMED A LOT OF
FAT AND IF ANYTHING, IT'S STABLE
OR IT'S NOT THE ISSUE IT IS IN
THE LOW AND MIDDLE INCOME WORLD
BUT WHAT IS HAPPENING THERE IS
CHEAP EDIBLE OILS DEVELOPED, THE
PROCESS WERE DEVELOPED BETWEEN
THE U.S. AND JAPAN AND THE 50s
AND TO FRACTIONATION AND PULLING
OUT THE OILS FROM PRODUCTS AND
WE'VE NOW CREATED THESE VERY
CHEAP EDIBLE OILS AND MOST
RECENTLY, THE ONE THAT IS REALLY
TAKING OVER THE LOW AND MIDDLE
INCOME WORLD INCREASINGLY IS RED
PALM OIL WHICH IS UNFORTUNATELY
ONE OF THE MOST SATURATED IN THE
MOST DANGEROUS OF ALL THE OILS.
WE HAVE COUNTRIES AS I'LL SHOW
IN EXAMPLE OF CHINA, WHERE THE
EDIBLE OIL CONSUMPTION CONTINUES
TO GROW AND IT'S A HIGH
PERCENTAGE.
SO THE CHINESE 2030 GUIDELINES,
WANT TO REDUCE TOTAL FATS AND SO
HERE IS AN EXAMPLE FROM CHINA.
YOU CAN JUST SEE THE CHANGES
OVER TIME.
THE 2018 IS A LITTLE LOWER AND
THAT IS REALLY BECAUSE OF THE
AGE DISTRIBUTION SHIFTED FROM 15
TO 18 IN THIS ONE SURVEY BECAUSE
IT WAS MORE DIFFICULT FOR THAT
POINT TO GET TO SOME OF THE
MIGRANTS INTO CITIES THAT WE
FOLLOWED FROM VILLAGES.
AND GENERALLY, YOU CAN KIND OF
SEE THIS CHANGE AND WHEN YOU
THINK ABOUT THIS IN TERMS OF
GRAMS PER DAY AND JUST FROM
EDIBLE OIL, FORGET ABOUT ALL THE
OTHER OILS ADDED IN PROCESSED
FOODS AND OTHER THINGS, THIS IS
JUST WHAT THEY ADD TO THE FOOD
AND COOKING.
AND CHINA'S A UNIQUE CASE
BECAUSE WE MEASURE EVERY RECIPE
IN THE HOME HOW MUCH OIL THEY
USE WE MEASURE WHAT THEY -- HOW
MUCH THEY USE FOR FRYING AND SO
WE DISAGGREGATE ALL THE RECIPES
SO THEY'RE DONE FOR EACH UNIQUE
RECIPES THAT WE COLLECT.
SO, IT'S QUITE A GOLD STANDARD
IN OIL COLLECTION RELATIVE TO
WHAT YOU WOULD SEE IN OUR NORMAL
WAYS WHEN WE USE STANDARD
RECEIPT HE'S AND DON'T KNOW WHAT
THE HOUSEHOLD ADDS AND HOW THAT
VARIES.
AND ANIMAL SOURCE FOODS FOR
CHINA, CLEARLY EXPLODED BUT WHAT
CHANGED THE MOST EARLY ON AND
WHAT DOMINATED WAS THE PORK.
NOW POULTRY IS STARTING TO
INCREASE SOME BUT BEEF AND PORK
ARE REALLY CRITICAL.
EGGS IS A VERY IMPORTANT AS WELL
AND SO YOU CAN SEE FROM THIS THE
ANIMALS SOURCE FOODS GOING UP.
CHINA'S UNIQUE THAT IT'S GONE UP
FASTER THAN WE HAVE FOR SOME OF
OUR OTHER COUNTRY BUT WE HAVE IN
EVERY COUNTRY IN THE WORLD WHERE
WE'RE SEEING IT AN INCREASING
CONSUMPTION OF ANIMALS SOURCE
FOODS.
AND MANY PLACES IT'S LAMB AND
MUTTEN, DEPENDING ON THE
RELIGIOUS CONSTITUTION OF
COMPOSITION OR AFRICA IT'S MUCH
MORE LAMB THAN MUTTEN.
AND MUCH LESS BEEF AND PORK.
THE CHANGES IN COMPOSITION DON'T
DELAY THE CHANGES IN THE YOUTH
ACROSS THE LOW AND MIDDLE INCOME
WORLD WHICH IS STILL VERY LOW
COMPARED TO THE U.S.
, I SHOULD ADD.
THIS IS HIGH IN GOING UP AND
IT'S NOTHING LIKE THE HIGH
INCOME COUNTRIES CONSUMPTION.
AND HERE, YOU SEE THE ANIMAL
SOURCE FOODS FOR THE TWO
DIFFERENT AGE GROUPS AND YOU SEE
AGAIN THE SAME KINDS OF CHANGES.
NOW, ANOTHER BIG CHANGE THAT'S
GONE ON IS THE SHIFT TO AWAY
FROM HOME FOOD.
AND AGAIN, CHINA'S REALLY GOING
UP, GOING TO THE RESTAURANTS AND
GETTING THE RECIPES AND OTHER
STUFF SO WE DO WE MISS THE ADDED
ITEMS IN THE RESTAURANT BUT WE
TRY TO GET WHAT WE CAN FROM
PARTICULARLY BECAUSE WE'RE
INTERESTED IN SODIUM AND FAT AND
SUGAR INTAKE.
AND TRYING MEASURE IT THE WELL
AS WE CAN.
IT SHOWS THIS EXCEPT DURING
COVID PERIOD WHEN THINGS HAVE
SHIFTED ALL OVER AND THIS IS
WHAT IS HAPPENING IN THIS
COUNTRY AND IT'S HAPPENING TO A
LESSER EXTENT ACROSS ASIA AND.
>> WHEN I WENT TO CHINA AND WE
DID OUR FIRST SURVEY IN 1989 AS
WE FIND LATER WE HAD NO TAX AND
WE HAD ZERO BUT STARTED IN 9 FED
FRUIT OR SOMETHING AND THEN,
WITHIN A COUPLE YEARS WE STARTED
TO IT SHIFTING TO PACKAGES AND
SO THAT TODAY, IT'S PRETTY MUCH
LIKE AMERICAN SNACKS AND IT'S
CANDY BARS, CHIPS, SUGARY
BEVERAGES AND ALL OF THE ABOVE.
IT'S GROWING.
IT JUST KEEPS GROWING.
I ONLY PUT IT UP TO HERE BECAUSE
IT'S SO HARD AND I JUST
RECALCULATED THE OTHER SLIDE BUT
TO DO THE SNACKING TAKES EXTRA
PROGRAM SEWING WE DIDN'T DO IT
BUT AGAIN, WE KNOW IT'S GOING UP
SINCE THEN AND OVER WEIGHT AND
OBESITY, THIS IS THE EXAMPLES
CHINA AND THE FACT WHEN WE
STARTED WITH OUR PILOT BETWEEN
89 AND 91, WHERE WE DID THE
WEIGHING AND MEASURING
ACCURATELY AND WE HAVEN'T
CHANGED THOSE METHODS WE GO IN
AND TAKE WITH SOPHISTICATED
CASES AND EVERYBODY WEIGH AND
MEASURES AND HAS A CLINICAL
CASE.
WE FIND A FOUND FOR THE FIRST
COUPLE OF YEARS SOME INCREASES
IN UNDER NUTRITION IN SOME OF
THE LOWER INCOME IN THE AREA AND
MANY WERE A POINTED BY THE WORLD
BANK AND IN FACT ALL OF OURS
THAT WE POINTED OUT TO THEM AS
LOW INCOME COUNTRIES WITH
SPECIAL LOAN PROGRAMS TO HELP
THEM OUT AND WE DON'T SEE MUCH
IF WE GO TO THE TRIBAL AREAS
WHICH ARE NOT REPRESENTED IN THE
SLIDE AND WE WOULD STILL SEE
SIGNIFICANT UNDER NUTRITION.
AND STUNTING BUT THEY'RE A THEY
DON'T TALK ABOUT THEM MUCH AND
HYPERTENSION, THE SAME SHIFTS
GOING ON IN CHINA AND DIABETES
THE WHERE WE DID FASTING FLOOD
AND AMONG EYE SUB POPULATION AND
WE CAPTURE THREE OF THEM.
AND THEY'RE PAEG CITIES OF 30 TO
60 MILLION.
AND THE DOUBLE BURDEN OF
MALNUTRITION HAS SHIFTED AND IT
NOW IS CHEAPER TO GET
MALNOURISHED AND IT'S CHEAPER TO
GET FAT.
AND IN SOUTH ASIA, INDONESIA AND
OTHERS WHERE YOU HAVE HIGH --
PRETTY SOON, PROBABLY WITHIN ONE
OR TWO YEARS, WE'LL HAVE NO
COUNTRY UNDER 30% OF OVERWEIGHT
AND OBESITY BUT YOU CAN SEE
RIGHT HERE, THE SHIFTS ALREADY
GOING ON WHERE COUNTRY LIKE
INDONESIA HERE, AND WITH VERY
HIGH LOW I INCOME AND HIGH UNDR
NUTRITION ARE GETTING OVER 30%
OVER WEIGHT AND OBESITY.
THE ADJUSTED PREVALENCE IN
CHINA.
HERE I WANT TO POINT THIS OUT
JUST TO SHOW YOU THE RACE
DIFFERENCES.
AND THINK HERE OF OUR MEXICAN
AMERICAN POPULATION AND FROM THE
U.S. AND THEN TWO OTHER SUB
POPULATIONS AND A DIFFERENT BMI,
SEE THE DIFFERENCE IN THE
PREVALENCE OF DIABETES AND YOU
BEGIN TO UNDERSTAND FROM THAT IN
THE U.S. THE GENETIC SIDE AND
THE GENETIC SIDE IS PARTICULARLY
IMPORTANT IN ASIA, FOR EAST
ASIA, FOR LOWER OR HIGHER BODY
FAT AND SOUTH ASIA AND SOUTH
ASIA IT'S A DIABETES BELT THAT
WAS ORIGINALLY A HYPERTENSION
BELT AND IN EAST ASIA BUT DIE
BDIABETIC AS WELL AND WE'RE GOIG
TO SEE THAT IN THE MIDDLE.
WE SEE IT IN THE MIDDLE-EAST
WITH DIABETES AND WE'RE SEEING
IT WITH HYPERTENSION AND AFRICA.
AND SO THERE ARE DIFFERENT
GENETIC RELATED KIND OF
RELATIONSHIPS WITH EACH OF THESE
AS WE KNOW AND WE'RE SEEING BOTH
DIABETES HYPERTENSION AND
CANCERS AND ALL INCREASE IN EACH
OF THESE COUNTRIES IN THE LOW
AND MIDDLE INCOME.
THE TRENDS IN PACKAGED FOOD
REALLY VARY A LOT AND DEPEND ON
THE COUNTRY AND SO FOURTH AND AS
YOU CAN SEE HERE FROM INDONESIA
AND INDIA, WE'RE STILL SEEING AN
INCREASE.
THE LAST COUPLE OF YEARS WITH
COVID HAD DIFFERENT CHANGES IN
MANY COUNTRIES OF COURSE.
SO COMING BACK NOW TO CLIMATE
AND THE FEEDBACK LOOP.
FIRST, WHEN WE THINK OF ANIMAL
SOURCE FOODS, THEY CONSUME 40%
OF THE WORLD'S WATER SUPPLY
THROUGH THE WHOLE PRODUCTION
CHAIN AND THE CARBON EMISSIONS
ARE ABOUT, 30 TO 40%.
I'M NOT SURE OF THE EXACT
FIGURES NOW.
WHAT IS GOING ON, ALL THE
RESEARCH AND THE AG CENTERS OF
INTERNATIONAL AG CENTERS AND
ACROSS THE GLOBE IS NOT TRYING
TO REDUCE ANIMAL CONSUMPTION BUT
CHANGE THE FLATULENCE AND REDUCE
THE METHANE EMITTED WITH
DIFFERENT FEED CROPS.
I'M QUITE DISGRUNTLED THAT THEY
HAVEN'T FOCUSED ON ALSO REDUCING
ANIMAL SOURCE FOOD CONSUMPTION
BECAUSE WE'RE GOING TO NEED THAT
EVEN IF WE CUT THE FLATULENCE
THERE'S CARBON EMISSIONS IN
PRODUCING ANIMAL-SOURCED FOODS
AND ON TOP OF THAT THERE'S THE
HE'S NORM US WATER USE.
WHICH OF GLOBE CAN'T CON SANE
FOR THE ANIMALS WITH WATER
CONSUMPTION AS WELL.
I SHOWED YOU SUGAR COMPONENT OF
THIS.
IF I WENT THROUGH THE OTHER
COMPONENTS OF ULTRA-PROCESSED
FOOD, YOU WOULD SEE LARGER
CLIMATE USES IN TERMS OF CO2
EMISSIONS THAN YOU WOULD SEE IN
A FEW CASES LIKE THE NUTS AND
OTHER THINGS, A LOT OF WATER
USE, IT DEPENDS A LOT ON THE
SPECIFIC CROP.
SUGAR IN A FEW NUTS TEND TO BE
SOME OF THE MOST SUGAR INTENSE
AND OTHER LEGUMES.
I MEANT WATER INTENSE FOR SOME
OF THE CROPS THAT WE HAVE.
WE TALKED ABOUT SUGAR, PHYSICAL
ACTIVITY GOES DOWN, OBVIOUSLY AS
WE INVENT MORE PHYSICAL ACTIVITY
AND CHANGE IT TO CARS AND
TRANSPORTATION WE'VE CHANGED IN
THE WRONG DIRECTION AND IN TERMS
OF THE GREENHOUSE GAS EMISSIONS.
THE HEAT STRESS AND THE WATER
SCARCITIES ARE GOING TO
INCREASE.
WE'RE GOING TO SEE MORE FAMINE.
WE'RE GOING TO SEIZE SOME LONGER
TERMS WHEN WE SAW IN THE WEST OF
THE U.S.
WE'RE STARTING TO SEE THIS IN
OTHER REGIONS AS WELL.
AS REGIONS HIGH AND WATER, AND
HIGH IN SCARCITY OF WATER MERGE
MORE AND MORE WITH THE
VARIABILITY THAT WE'RE SEEING
AND THAT IS A GLOBAL CONDITION
CHANGE.
SOME OF THIS WE CAN DEAL WITH
AND WE ALREADY ARE DEALING WITH
IT AND THE INTERNATIONAL
AGRICULTURE CENTERS AND COUNTRY
RESEARCH CENTERS HAVE CROPS THAT
CAN DEAL WITH HEAT, STRESS, THAT
CAN DEAL WITH WATER STRESS, THE
PROBLEM IS THE VARIABILITY AND
THE NEED TO SHIFT FARMERS FROM
YEAR TO YEAR IN SOME PLACES WITH
THE KINDS OF SEEDS THEY GROW AND
THAT LOGISTICS DON'T EXIST IN
MOST LOW AND MIDDLE INCOME
COUNTRIES DO.
SOME HAVE A GOOD AGRICULTURE
RESEARCH SYSTEMS BUT OTHERS
DON'T.
SO, THIS A BIG GLOBAL ISSUE.
FOOD PRICE VARIABILITY, WE'RE
GOING TO -- WHAT HAPPENED IN
COVID, IS NOT KIND OF THE
ANOMALY WE'RE GOING TO SEE IN
THE FUTURE.
THE AG CHANGES THAT HAPPEN FROM
DISEASES AND OTHER THINGS CAN
HAPPEN FROM WATER SCARCITY, IT
CAN DO THE SAME THING.
WE SEE INCREASES IN DECREASES IN
EACH COUNTRY AND ANIMAL SOURCE
FOODS DEPENDING ON WHAT GOES ON
WITH WATER AND CLIMATE CHANGE
AT.
THEY SELL THEM OFF AND REBUILD
THE HERDS AND SO ON AND A LOT
DEPENDS ON THE SIM WATER CHANGES
AND HEAT CHANGES AND SO PRICE
VARIABILITY IS GOING TO BE A
THING OF THE FUTURE.
THEY'LL BE HIGH PRICES FOR SOME
ITEMS AND NOT FOR OTHERS.
HOW WE DEAL WITH THAT REALLY
REMAINS.
UP UNTIL NOW, MOST OF THE
RESEARCH AND THE WORLD HAS
FOCUSED ON THE KEY CASH CROPS OF
BEEF AND TO A LESSER EXTENT
WORK.
THE RESEARCH ON POULTRY SCIENCE
IN THE REGIONS OF THE WORLD IS
MUCH, MUCH LOWER AS IT IS FOR
THE LOWER WATER USING COT
EMITTING DISEASES AND WHEN YOU
GET TO FRUIT AND VEGETABLES
RESEARCH, THERE'S ONLY ONE SMALL
CENTER THAT IS NOT EVEN PART OF
OUR INTERNATIONAL CENTERS, IN
DOING VEGETABLE RESEARCH OUT OF
TAIWAN AND WE DON'T HAVE THE
KIND OF GLOBAL FOCUS ON HEALTHY
FOODS RESEARCH THAT WE DO AT THE
UNHEALTHY CROPS UNFORTUNATELY.
AND WE'RE GOING TO NEED THAT IN
THE FUTURE AS WELL AS WE ARE
DEALING WITH THESE OTHER ISSUES
OF CLIMATE.
I'LL END THERE AND THIS IS MY
CONTRIBUTION TO YOURSELF.
I DON'T KNOW WHETHER YOU GUYS
WANT ME TO HAVE I DON'T KNOW
WHETHER YOU WANT TO HAVE PEOPLE
ASK QUESTIONS AND IT'S UP TO YOU
OR DO YOU WANT ME TO MOVE OFF
AND OTHER PEOPLE TAKE OVER?
>> WE WOULD LOVE TO HAVE ABOUT
FIVE MINUTES FOR QUESTIONS.
I BELIEVE THAT WORKING GROUP
MEMBERS SHOULD BE ABLE TO RAISE
THEIR HANDS AND I CAN CALL ON
YOU AND FEEL FREE TO PUT
QUESTIONS IN THE CHAT TOO THANK
YOU FOR TALK TO GO OUR GROUP, IT
WAS A USEFUL OVERVIEW OF THE
NUTRITION TRANSITION AND SOME OF
THE CHANGES WE CAN EXPECT TO SEE
WITH REGARDS TO CLIMATE AND
ENVIRONMENTAL CHANGE.
I WAS CURIOUS IF YOU COULD --
YOU JUST ENDED BY TALKING ABOUT
FOOD PRICES AND I WAS CURIOUS IF
YOU COULD COMMENT A LITTLE BIT
MORE IN DETAIL ABOUT WHAT YOU
THINK WITH REGARDS TO WEATHER
CLIMATE EFFECTS ON PRICES ARE
MORE LIKELY TO EFFECT HEALTHY,
MINIMALLY PROCESSED FOODS,
FRUITS AND VEGETABLES, OR WILL
IT ACCELERATE THE SHIFT TO
ULTRA-PROCESSED FOODS AND SUGARY
DRINKS?
>> THAT'S A VERY GOOD QUESTION.
BY THE WAY, FOR EVERYBODY, I'M
ALSO AN AGRICULTURE ECONOMIST SO
I HAVE TWO HATS FROM NUTRITION
AND AG-ECONOMICS AND ECONOMICS.
SO, TO DEAL WITH THAT, MANY OF
OUR VEGETABLE CROPS FOR EXAMPLE
AND FRAUGHT CROPS ARE SOMEWHAT
WATER INTENSE IN THE SENSE NOT
THAT THEY USE A LOT OF WATER BUT
THEY NEED IT AT SPECIFIC TIMES
AND WITHOUT WATER THEY AREN'T
GOING TO BE PRODUCED.
SO, THERE ARE WAYS TO HAVE USE
MINIMAL WATER FOR THEM AND
THEY'RE BEING ADOPTED IN MANY
PLACES AND NOT LIKE THEY ARE IN
ISRAEL WHERE THEY'VE OF YET BUT
I FEAR THAT WE FOCUS SO MUCH OF
OUR ATTENTION ON THE GRAINS.
THE STARCH' STAPLES AND BEEF AND
PORK AND WE HAVE NOT FOCUSED
ENOUGH RESEARCH ON THE CLIMATE
VARIABILITY, CLIMATE PRESERVING
APPROACHES WITH SEEDS FOR
VEGETABLES AND FRUIT THAT WE
HAVE FOR OTHER CROPS.
WE HAVE FOR CASH CROPS OF FRUIT
AND HIGHER INCOME COUNTRIES IN
SOME LOW INCOME BUT WE HAVE NOT
CUP DONE IT FOR THE BASIC VEGETS
PEOPLE CONSUME.
THERE'S RESEARCH IN THE RESEARCH
AND DEVELOPMENT CENTER OUT OF
TAIWAN BUT IT DOESN'T GET MUCH
OF THE GLOBAL MONEY THAT GOES TO
THE INTERNATIONAL CENTERS THAT
ARE UNDER WHAT WE CALL THE
CTIARC AND SO THIS GLOBAL
CONSORTIUM THAT GETS MOST OF THE
MONEY IN FUNDING FOR CROPS AND
THEY FOCUS MORE ON THE CASH
CROP.
THEY DO HAVE AN INCREASING FOCUS
ON LEG I'M AND WE'RE SEEING IT
IN COLOMBIA.
LEGUME -- THANK YOU.
DAN HAS HIS HAND UP AND WE'LL
MOVE TO THE NEXT QUESTIONS.
>> THANK YOU AS ALWAYS.
IT WAS ILLUMINATING.
YOU FOCUSED LARGELY ON FOOD
SYSTEMS.
AND THE COMMODITIES.
YOU FOCUSED ON THE ISSUES OF HOW
PEOPLE ARE MAKING CHOICES AND
YOU ALSO -- I'M WONDERING IF YOU
HAVE YOU TALKED ABOUT THE DELTA
MENTAL EFFECTS OF ANIMAL SOURCE
FOODS BUT YOU DIDN'T TALK ABOUT
THE CONTRIBUTION OF ANIMAL
SOURCE FOODS TO NUTRITIONAL
STATS AND ALONG WITH THAT, I'M
WONDERING IF YOU HAVE ANY DATA
IN CHINA WITH REGARD TO HOW
THESE CHANGES, IF THEY'RE
SEEING, MIGHT MAYBE CHANGE
CHOICES AND BEHAVIORS WITH
REGARDS TO USE OF DIETARY
SUPPLEMENTS AND TRADITIONAL
FOODS.
IS THERE A PER EXPERIENCE THAT S
CHANGING AND RESPONDING IN A WAY
THAT WE SEE ELSEWHERE?
>> WELL, THERE'S A LOT OF
QUESTIONS THERE.
I'LL GO FROM THE BACK.
I REMEMBER THAT ONE BETTER.
ON THE QUESTION OF THE HEALTH
SIDE IN CHINA, FIRST,
TRADITIONAL DIETS ARE REALLY
DOWN.
THEY'RE DISAPPEARING IN CHINA.
WHAT WE THOUGHT OF US
CARBOHYDRATES, A LITTLE BIT OF
OIL MAYBE HARDLY ANY AT ALL
ACTUALLY AND VEGETABLES AND IT'S
COMPLETELY DISAPPEARING.
UNFORTUNATELY.
VEGETABLE CONSUMPTION IS STILL
MODERATE AND IT'S NOT
DISAPPEARED LIKE IT HAS FOR MANY
OTHER COUNTRIES.
WE FIND THESE CHANGES AND THE
CHANGES IN HEALTH, WE CAN SHOW
THEM FOR CHINA BUT AROUND THE
GLOBE WE DON'T HAVE THE KIND OF
LARGE CASE CONTROL SIZE AND
OTHER KINDS OF THINGS ON DIET
AND DISEASE LIKE WE HAVE IN SOME
OF THE HIGHER INCOME COUNTRIES.
WE HAVE THEM FROM BRAZIL,
MEXICO, A NUMBER STUDIES ON SOME
OF THEM DIET SHIFTS AND WE KNOW
FROM MEXICO HOW DIABETESS LINKED
WITH THE SUGARY BEVERAGE INTAKE
AND STUDIES FROM SOME COHORTS
THERE AND KIND OF REPLICATE THE
HARVARD COHORT AND IN CHINA,
WE'RE SEEING AN INCREASE NOW IN
A NUMBER OF THE CANCERS AND THAT
ARE VERY MUCH RELATED TO DIET
AND OVER WEIGHT AND OBESITY AND
THOSE ARE THE CANCERS INCREASING
AND ALONG WITH CARDIO CAS LIEU
CAR DISEASES WE'RE SEEING LARGE
INCREASES IN BOTH BUT NOT
COMPLETELY.
ONLY RELATED TO DIET BECAUSE
ALONG WITH ALL THE CHANGES IN
DIET AND OTHER THINGS IN CHINA,
CHINA SEEN ENORMOUS
ENVIRONMENTAL SHIFTS.
NOT FORKED GOOD.
WE HAVE VERY HIGH ASBESTOS
COUNTS AND THE TOE NAIL SAMPLES
THAT WE'VE COLLECTED AND SO
THESE KINDS OF -- NOT AS POSE
TOES, EXCUSE ME, OTHER TOXIC
ELEMENTS THAT I FORGET RIGHT
THIS SECOND.
>> ACINIC.
>> YES, FOR SURE AND A F A FEW R
ARE HIGH PREVALENCE SO THOSE
ENVIRONMENTAL CHANGES AND THE
POLLUTION EFFECT AND THERE'S ALL
THESE OTHER KINDS OF CHANGES
GOING ON IN CHINA AT THE SAME
TIME BUT THAT IS NOT UNLIKE THE
CITIES ACROSS MOST OF THE LOW
AND MIDDLE INCOME WORLD AND IN
FACT IT WILL BE WORSE IN A LOT
OF SOUTHEAST ASIAN AND SOUTH
ASIAN COUNTRIES AND THE
POLLUTION IN CHINA.
IN SELECTED URBAN AREAS.
SO, THIS IS A UNIVERSAL CHANGE
THAT WE'VE SEEN EARLY ON BEFORE
COUNTRIES PUT THE MONEY INTO
DEAL WITH POLL PROSECUTION OTHER
THINGS AND POLLUTION AND OTHERTD
OF COAL WE WILL FACE THESE IN
CHINA, INDIA AND OTHER COUNTRIES
SO I'LL LEAVE IT THERE ON THAT.
I'M NOT SURE IF APPROXIMATE YOU
ASKED WE DON'T HAVE THE SAME
DATA TO LINK THEM IN CHINA WHERE
WE'VE SHOWN A LOT OF THESE KEY
NUTRIENTS AND FOODS ARE LINKED
WITH A LOT OF DIFFERENT NCDs.
>> YOU MAKE A COMPELLING CASE
FOR THE NEED FOR ECOLOGICAL
APPROACH.
THAT'S THE WHOLE POINT HERE.
AND WE'LL BE DEALING WITH FOOD
SYSTEMS NEXT WEEK.
WE'LL COVER A LOT OF WHAT YOU
ARE ADDRESSING NOW.
THANK YOU.
>> GREAT.
SORRY I SEE LEW HAS HAD HIS
HANDS UP FOR QUITE A WHILE.
>> YES, THANK YOU SO MUCH FOR
THAT OVERVIEW.
I'LL TRY TO MAKE THIS A QUICK
QUESTION.
WHEN IT COMES TO LOOKING AT THE
DIS SID YOU US FRUIT SOURCES
THAT EVERYONE RECOGNIZES IS A
IMPORTANT NUTRITIONAL SOURCE
GLOBALLY BUT ONE OF THE ISSUES
WE'RE FACING IS THAT AS
TEMPERATURES WARM AND THE
CHILLING REQUIREMENT CHANGES,
AND GIVEN THE LONGEVITY OF CROPS
NO ONE TO MY KNOWLEDGE IS
ACTUALLY LOOKING AT WHAT ARE THE
BEST FRUIT CULT VARS TO PLANT
NOW SO WE CAN MAINTAIN THAT
PRODUCTION 20 YEARS FROM NOW?
BUT MY LEVEL OF KNOWLEDGE IS
LIMITED.
DO YOU KNOW OF ANYONE IN CHINA
OR ELSEWHERE?
>> YES.
WE PUT IN ALL THESE LAND GRANT
UNIVERSITIES ACROSS THE COUNTRY
AND THEY'RE FOCUSED, MANY OF
THEM, MOST OF THEM ON THE KEY
CROPS OR FOODS IN THEIR
COUNTRIES FROM NORTH CAROLINA
AND WE FOCUS ON PORK, WE USED TO
FOCUS ON TOBACCO AND WE FOCUS ON
CERTAIN CROPS THAT ARE CRITICAL,
BLUE BERRY AND OTHERS SEW, YOU E
THAT IN THE U.S.
IN A FEW ASIAN COUNTRIES WE SEE
SOME OF THAT STARTING WHERE THEY
HAVE A HUGE CASH CROP OF
SOMETHING AND THEY'VE CLEARLY --
THEY HAVEN'T, THERE'S NOT A
RESEARCH CENTER FOCUSED ON FRUIT
GLOBALLY AND TO HELP LEAD THE
COUNTRIES IN THIS WORK AND DO
CROSS COUNTRY EXPERIMENTS AND
OTHER THINGS THAT WORK ON THAT
AND SO WE DON'T HAVE -- THAT'S
WHAT I WAS POINTING OUT, WE
DON'T HAVE THAT FOR MOST OF THE
VEGETABLES AS WELL.
SO, WE'RE -- THAT'S THE GAP AND
IT'S A GLOBAL GAP AND IT'S KIND
OF CREATED IN A SENSE NO ONE
WANTED TO CREATE IN THE CGIR OF
FRUIT AND VEGETABLE THINGS SO
TAIWAN CREATED ONE.
IT'S A GOOD SYSTEM BUT THEY
DON'T GET THE SAME LEVEL OF
GLOBAL FUNDING BECAUSE IT'S --
IT CAN'T BE BECAUSE IT'S NOT
PART OF CHINA RIGHT NOW.
THERE NEEDS TO BE MORE ON THAT
AND FOR A LONG TIME THE U.S. WAS
A LEADER.
WE CREATED MOST OF THESE AG
RESEARCH UNIVERSITIES ACROSS THE
GLOBAL AND IN EVERY COUNTRY.
SO, WE HAVE THOSE LINKAGES.
OUR FOREIGN AID HAS NOT FOCUSED
SO MUCH.
THEY'VE FOCUSED NOT ON THE
AGRICULTURE SIDE AS MUCH AS
PROVIDING THAT KIND OF
INFRASTRUCTURE, HELP AGAIN LIKE
WE DID BEFORE.
AND WE COULD DO IT.
AND BELIEVE ME, WE HAVE THE
SKILLS AND SETS AND THERE ARE
SKILLED TRAINED PEOPLE IN MANY
OF THESE COUNTRY AND THEY TEND
TO WORK ON THE BIG CASH CROPS.
AND SO THE MAJOR CASH CROPS BUT
THE ONES THAT PEOPLE LEAD AREN'T
THE BIG CASH CROPS IT'S WHAT IS
AVAILABLE IN MY PIKE ROW
CLIMATE.
>> THEY ASKED ONE TIME WHY HE
ROBBED BANKS AND HE TOLD HIM
THAT'S WHERE THE MONEY IS.
THE SAME RESEARCH MIND SET GOES
OFTEN INTO DOING THAT AND IT'S
NOT FORTUNATE, BECAUSE I THINK
THAT FROM A DIETARY, FROM A
NUTRITIONAL POINT OF VIEW, THOSE
ARE THE ISSUES THAT THE CROPS
SYSTEMS THAT NEED TO BE STUDIED
MORE.
THANK YOU.
>> I SHOULD ADD, I'M WORKING
WITH THE WORLD BANK AND WE'RE
RIGHT NOW OUR FOCUS IS STOPPING
SUGAR SUBSIDIARIES AROUND THE
WORLD BUT CLEARLY THE GOAL IN
THE LONG-TERM, WITH THEM, IS TO
START TO SHIFT SOME OF THEIR
PUSH TOWARDS HEALTHIER FOODS AS
WELL.
AND SO, RIGHT NOW WE'RE DEALING
WITH THE IMMEDIATE CLIMATE
ISSUES LIKE SUGAR AND WATER AND
SOME OF THE THINGS THAT THEY CAN
STOP DOING THAT ARE HARMFUL.
AND OTHER COUNTRIES THEY CAN
STOP.
I'M DONE.
>> WE WILL TAKE A QUESTION FROM
ROBIN AND THEN WE'VE GOT A
QUESTION IN THE CHAT AND THEN
WE'LL PROBABLY MOVE TO WRAP-UP
AFTER THAT.
>> ROBIN.
>> THANK YOU SO MUCH FOR THAT
PERSPECTIVE.
ANIMAL SCIENTIST I HAVE A LOT OF
THINGS TO SAY ABOUT THE RUM IN
EFFECT.
I WONDER IF YOU CAN COMMENT FROM
THE HUMAN PERSPECTIVE ABOUT THE
CHALLENGE OF THE VALUES HUMANS
OBTAIN FROM MEAT AS A RUM INANT
PRODUCT AND SHOULD WE BE VIEWING
THOSE THINGS DIFFERENTLY?
AND CLEARLY, MEAT IS NECESSARY
WE HAVE EUROPE AND THE U.S. AND
HIGHER INCOME COUNTRIES
CONSUMING HALF OR MORE,
TWO-THIRDS OF THE WORLD ANIMAL
SOURCE FOODS OF THOSE RUMINANT
ANIMALS AND THE REST OF THE
WORLD CONSUMING NOT SO MUCH AND
WE NEED MORE FOR COLLECT
POPULATION AND IRON
FORTIFICATION AND OTHER THINGS
TO REALLY ADDRESS SOME OF THE
NEEDS AND FOR WEANING KIDS, WE
NEED SOME OF THE ANIMAL PROTEIN
IN SOME OF THE NUTRIENTS TO COME
WITH ANIMAL SOURCE FOODS, SOME
OF IT.
SO, THERE'S AN IMBALANCE AND SO
WHEEL WE NEED TO HAVE SOME
INCREASE IN LOW AND MIDDLE
INCOME COUNTRIES FOR CERTAIN KEY
POPULATIONS, WE CAN DO SOME OF
THE, COVER SOME OF THE PROBLEMS
OF ANEMIA AND OTHER THINGS
INCREASINGLY IT'S POSSIBLE WE
REACH EVERYBODY AND MOST OF THE
WORLD WITH A FEW PROCESSED GRAIN
AND OTHER PRODUCTS.
WE NEED SOME MILK, IT'S VERY
COMPLEX.
I'VE FROM WISCONSIN.
AND SO OBVIOUSLY I GREW UP ON
MILK.
YOU DID WHETHER YOU WERE LACTOSE
INTOLERANT OR NOT, SO YOU
ADAPTED TO IT.
MILK IS COMPLEX.
WE HAVE A NUMBER OF HIGH DAIRY
CONSUMING COUNTRIES THAT ARE
VEGETARIAN LIKE IN SOUTH ASIA IN
PARTICULAR AND A FEW OF THE
OTHER BUDDHIST REGIONS.
SO, WITH VEGETARIAN POPULATIONS
MILK IS VERY IMPORTANT IN GIVING
A LOT OF KEY NUTRIENTS AND IT'S
VERY COMPLEX BECAUSE WE DON'T
NEED ALL MILK AS A BREAST MILK
SUBSTITUTE BUT WE NEED IT IN
SOME OTHER CASES IN SUB
POPULATIONS SO MILK IS VERY,
VERY COMPLEX.
AND I DON'T WANT TO GET INTO ALL
THE RELIGIOUS AND DIET ISSUES
AROUND IT, BUT, IT IS PROBABLY
YOU SAW THE HUGE INCREASES GOING
ON IN CHINA, BECAUSE THEY KNOW
IT HELPS YOUR KIDS GROW TALLER
AND OTHER THINGS, IT GIVES THEM
A LOT OF PROTEIN, SO YOU SEE
THAT REALLY EXPLODING THERE AND
WE DON'T HAVE MILK CONSUMPTION
IN OTHER OTHER COUNTRY AND WE
SEE KIDS GROWING TALLER AND
BEING HEALTHY FROM OTHER THINGS
SO I DON'T -- MILK IS VERY, VERY
PERIOD.
THE WEST HAS BEEN PUSHING IT AND
WE'VE BEEN PUSHING TODDLER
FORMULAS AND FOLLOW-UP FORMULAS
FULL OF SUGAR AND THINGS WE
DON'T NEED IN THEM ON LOWER AND
MIDDLE INCOME COUNTRY
INCREASINGLY IN THE LAST SEVERAL
DECADES.
SO, THERE'S PLACES WHERE WE NEED
MILK AND PLACES WHERE WE DON'T
NEED IT.
AND SO IT'S A COMPLEX ANSWER.
AND A COMPLEX QUESTION.
>> THANK YOU, THAT WAS VERY
INTERESTING.
SO, THE LAST QUESTION IS ALSO
KIND OF ABOUT MORE NARROWING US
DOWN INTO THE COWS AND IT IT
WILL SET US UP NICELY FOR OUR
OUTLINE AND FRAMEWORK SO THE
QUESTION FROM KAREN IS WHETHER
YOU'VE SEEN DIFFERENCES IN THE
CONSUMER RESPONSE TO CLIMATE
CONCERNS IN CHINA VERSUS THE
U.S. AND WHAT ARE THE SPECIFIC
DIFFERENCES?
>> I DON'T SEE MUCH OF A
REACTION IN EITHER COUNTRY
RELATIVE TO WHERE WE NEED TO BE.
CHINA IS NO DIFFERENT THAN THE
U.S.
IT'S GOVERNMENT FOCUSES ON
ECONOMY AND SO IT PUTS COAL AND
POLLUTION OVER ANYTHING ELSE IF
IT DOESN'T HAVE OTHER SOURCES.
IF IF THEY HAD OTHER SOURCES OF
ENERGY, THAT IS RENEWABLE AND
THEY'RE TRYING TO PRODUCE IT AND
GROW IT AND THEY'RE REALLY
PUSHING IT, WE'LL GET RID OF THE
COAL.
BUT WE HAVE THESE KINDS OF
ISSUES THAT ARE SUPERSEDING
OTHER THINGS IN MANY, MANY
COUNTRIES IN THE LOW AND MIDDLE
INCOME WORLD.
THE CLIMATE ISSUES AND THE
CLIMATE CONCERNS ARE RAISED IN
MANY SUB POPULATIONS IN EVERY
COUNTRY I WORK IN.
AND SO, YES, THERE ARE PEOPLE IN
CHINA, TRULY CONCERNED ABOUT
CLIMATE ISSUES, BUT THEY HAVE
THE SAME OTHER COUNTER ACTIVE
SIDE, THE BEEF SIDE, THE PORK
SIDE, THE DAIRY SIDE, THE COAL
GENERATION SIDE, SO WHY THE
CONCERN IS UP AND THEY'RE TRYING
TO DO SOME THINGS, THEY'RE
DEFEATING THEMSELVES ON THE
OTHER SIDE.
AND SO, THAT'S JUST LIKE THE
U.S.
>> UH-HUH.
>> AND I'LL LEAVE IT AT THAT.
>> I MEAN, I JUST ADDING ON TO
THAT FROM OUR WORK TOGETHER IN
LATIN AMERICA, IT DOES SEEM LIKE
IN SOME COUNTRIES PARTICULARLY
IN CHILE THERE'S A LOT MORE
CONCERN THAN WHAT WE'VE SEEN IN
OTHER PLACES AND LOOKING AT THE
RESEARCH COMING OUT OF EUROPE,
IT SEEMS LIKE THERE ARE REGIONAL
DIFFERENCES IN TERMS OF HOW MUCH
CONSUMERS ARE THINKING ABOUT
THESE ISSUES AND WE'LL GET INTO
HOW THE INDUSTRY HAS RESPONDED
TO TRY TO MEET SOME OF THIS
DEMAND WHETHER THAT IS HEALTH
BENEFIT OR HEALTH DETRIMENT.
>> RIGHT.
BUT WHAT YOU SEE IS IN COUNTRIES
LIKE MEXICO AND COLOMBIA THAT
HAVE FACED HUGE DROUGHTS, REAL
WATER CONCERNS AND THEY'RE
STARTING TO THINK ABOUT IT IN
TERMS OF WHAT THEY EAT.
AND YOU ARE STARTING TO SEE SOME
REACTIONS TO TRY TO REDUCE THAT
IN SOME COUNTRIES.
YOU ARE JUST NOT SEEING IT IN
ASIAN IN THE SAME WAY AT ALL
YET.
YOU ARE SEEING IT IN AFRICA AT
ALL.
THEY'RE JUST SELECTED REGIONS
WHERE WE SEE IT.
>> RIGHT.
ALL RIGHT, WELL THANK YOU SO
MUCH FOR JOINING US AND A REALLY
INTERESTING TALK AND DISCUSSION.
WE'RE GOING TO NOW GO TO TURN IT
BACK OVER TO KAREN, WE'RE GOING
TO SHIFT TOWARDS WALKING YOU
THROUGH OUR PROPOSED FRAMEWORK
FOR THINKING IT THROUGH THIS
ISSUE AND THEN WE'RE TALK ABOUT
OUR DRAFT OUTLINE FOR THE
REPORT.
SO, KAREN, OVER TO YOU.
>> THANK YOU, LEND S LINDSEY.
THAT WAS A GREAT TALK AND
OVERVIEW.
SO NEXT SLIDE.
SO, AS LINDSEY SAID, WE'RE NOW
GOING TO GO OVER OUR DRAFT
FRAMEWORK APPROACH AND OUTLINE.
I'LL START WITH THE FRAMEWORK
AND I'LL HAND IT BACK OVER TO
LINDSEY TO GO OVER THE OUTLINE.
THIS IS JUST A FRAMEWORK THAT WE
SAW DURING DAN'S PRESENTATION.
YOU CAN ACTUALLY SKIP OVER THIS
JUST IN THE INTEREST OF TIME.
SO JUST SHOWS HOW WE FIT INTO
THE OVER ALL ADVANTAGE
WORKGROUP.
SO NEXT WE WANTED TO SHOW THIS
REALLY NICE FRAMEWORK THAT IF
YOU WERE ON WORKGROUP ONE'S
WORKSHOP, LAST WEEK, YOU SAW
THIS PRESENTED AND THIS
FRAMEWORK SHOWS HOW CLIMATE
IMPACTS DIETS, NUTRITIONAL
STATUS AND HEALTH THROUGH
MULTIPLE PATHWAYS.
SO IF IT THE FIRST PATHWAY WE
SEE CLIMATE ENVIRONMENTAL CHANGE
IMPACTING FOOD SYSTEMS AND
RESULTING IN CHANGES TO DIET AND
NUTRITIONAL STATUS WITH
THEREFORE IMPACT HEALTH.
AND THEN WORKGROUP ONE KIND OF
SHOWED THAT THEIR SCOPE IS THIS
PATHWAY 2 WHICH IS SHOWING HOW
CLIMATE ENVIRONMENTAL CHANGE
HAVE DIRECT IMPACTS ON HUMAN
HEALTH AND IT MAY BE MODIFIED BY
AN INDIVIDUAL'S NUTRITIONAL
STATUS.
NEXT SLIDE.
AND SO WE THEN WANTED TO PROPOSE
THIS THIRD PATHWAY IN WHICH
CLIMATE ENVIRONMENTAL CHANGE
IMPACT DIETS AND CONSUMER CHOICE
AND IT CAN BE MODIFIED BY FOOD
SECURITY AND FOOD SYSTEMS.
HOPEFULLY THIS HELPS TO THINK
ABOUT WHERE OUR WORKGROUP TWO
FITS INTO THE OVER ALL ADVANTAGE
PROJECTS AS WELL AS OUR WORK
BUILDS ON THAT OF WORKGROUP ONE
AS WELL AS THE OTHER WORKGROUPS
THAT WILL HAVE WORKSHOPS
FOLLOWING THIS ONE.
SO MANY OF YOU HAVE LIKELY SEEN
THIS BEFORE.
THIS IS A FRAMEWORK ADOPTED FROM
THE HIGH LEVEL OF PANEL OF
EXPERTS IN FOOD SECURITY AND
NUTRITION SO WE LIKE IT BECAUSE
IT SHOWS AT THE TOP OF THE
SLIDE, A WIDE VARIETY OF
EXTERNAL DRIVERS.
CLIMATE CHANGE, GLOBALIZATION
TRADE, INCOME AND GROWTH AND
DISTRIBUTION AND URBANIZATION,
POPULATION GROWTH, MIGRATION,
POLITICS AND LEADERSHIP, AND
SOCIOCULTURAL CONTEXT AND IT
SHOWS HOW ALL THESE EXTERNAL
DRIVERS ARE IMPACTING FOOD
SYSTEMS AND ACROSS THE FOOD
SYSTEMS SO THROUGH FOOD SUPPLY
CHAINS, FOOD ENVIRONMENTS,
INDIVIDUAL FACTORS, CONSUMER
BEHAVIORS, AND THEN ULTIMATELY
DIET.
AND THIS IS JUST A POINT OUT YOU
KNOW, THE FOCUS OF WORKGROUP TWO
IS TO REALLY FOCUS ON CLIMATE
CHANGE, THE EXTERNAL DRIVER, AND
HOW IT'S IMPACTING CONSUMER
BEHAVIOR.
NEXT SLIDE, PLEASE.
SO, THIS IS ZOOMING IN AND INTO
CLIMATE CHANGE SPECIFICALLY AND
IT'S IMPACT ON CONSUMER BEHAVIOR
AND THIS IS A FRAMEWORK THAT WE
HAVE DEVELOPED.
IT'S A DRAFT.
IT SHOWS HOW CLIMATE CHANGE
IMPACTS DIETS AND CONSUMER
BEHAVIOR ACROSS ALL LEVELS OF
THE SCIO ECOLOGICAL FRAMEWORK SO
INDIVIDUAL INTERPERSONAL AND
COMMUNITY AND THEN SOCIETY ARE
PUBLIC POLICY.
AND THEN ALSO THROUGH THESE FOUR
MAJOR BUCKETS, WHICH YOU SEE AT
BOTTOM.
SO THIS SEEMS INTO THE BUCKETS.
SO WE'VE CONCENTRATED FOR NOW ON
FOOD PURCHASES AND ACQUISITIONS.
FOOD PREPARATIONS.
MEAL PRACTICES AND FOOD INTAKE.
AND FOOD WASTE AND STORAGE.
AND WE SEE THIS AS THE MAIN
FACTORS WITHIN CONSUMER BEHAVIOR
TO FOCUS ON BUT JUST SOMETHING
TO THINK ABOUT AS WE CONTINUE
THROUGH THE PRESENTATIONS DURING
OUR WORKSHOP IS HOW WE MISSED
ANY KEY BUCKETS.
I'LL NOW TURN IT OVER TO LINDSEY
WHO WILL PRESENT THE DRAFT
OUTLINE FOR OUR REPORT.
>> IT'S FINE IF YOU WANT TO KEEP
CONTROLLING THE SLIDES.
JUST FOR CONSISTENCY.
>> SO, WHAT I'M GOING TO DO IS
I'M GOING TO SHOW YOU HOW ALL
WE'VE BEEN THINKING ABOUT IT AND
I WOULD LOVE PLENTY OF FEEDBACK
SO FEEL FREE TO DROP IT IN THE
CHAT AS SOME FOLKS HAVE ALREADY
BEEN DOING AND THEN AFTER WE GO
THROUGH THIS OUTLINE, WE'LL OPEN
IT UP FOR DISCUSSION AND WHEN WE
GET THROUGH THE DISCUSSION,
WE'LL MOVE TO HAVING A LITTLE
BREAK BEFORE WE COME BACK AND
DELVE MORE INTO SOME OF THESE
SPECIFIC BUCKETS THAT KAREN WAS
MENTIONING.
NEXT SLIDE, PLEASE.
SO THE HIGH LEVEL DRAFT OUTLINE
OBVIOUSLY WE HAVE AN
INTRODUCTION THAT WE'RE GOING TO
TALK A LITTLE BIT ABOUT SOME OF
WHAT BARRIE PRESENTED WHICH IS
REALLY WHAT DO WE KNOW ABOUT
CHANGES IN FOOD CONSUMPTION
PATTERNS AND DIETS IN THE
CONTEXT OF CLIMATE CHANGE.
WE ARE GOING TO DRILL DOWN A
LITTLE BIT MORE INTO THIS
CONCEPTUALIZATION OF HOW AND WHY
CONSUMERS MAKE CHOICES.
AS WELL AS THINKING ABOUT
CONSUMER -- I FORGOT TO TURN MY
VIDEO ON.
CONSUMER ATTITUDES AND KNOWLEDGE
AND PR PREFERENCES AND WE'LL TAK
ABOUT DRIVERS OF CHANGE AND
SUMMARY AND CONCLUSIONS SO NEXT
SLIDE, PLEASE.
SO DIGGING IN A LITTLE BIT MORE
TO THIS, I THINK THAT OBVIOUSLY
THE HIGH LEVEL REASON WHY WE'RE
DOING THIS IS WE WANT TO
UNDERSTAND DIETARY PATTERNS IN
THE CONTEXT OF GUIDANCE
DEVELOPMENT.
SO, WHAT ARE WE EATING COMPARED
TO WHAT POTENTIALLY WE SHOULD BE
EATING AND HOW HAS THAT CHANGED
OVER TIME?
ONE OF THE THINGS THAT WE HAVE
TO DEFINITELY BEEN GRAPPLING
WITH AS A WORKGROUP IS HOW TO
THINK ABOUT THIS BIDIRECTIONAL
TEE BECAUSE WE'RE NOT REALLY
THINKING ABOUT THE IMPACT OF
DIETS ON CLIMATE AND EVEN THE
IMPACTS OF CLIMATE ON DIETS, SO
TO SPEAK BUT HOW THESE ASPECTS
INFLUENCE CONSUMER CHOICES.
SO IT'S REALLY BIDIRECTIONAL
WHICH ADDS, I THINK, A LOT OF
COMPLEXITY BUT ALSO REALITY
BECAUSE THAT IS HOW PEOPLE ARE
MAKING CHOICES.
SO THE FIRST ASPECT OF THAT IS
JUST LOOKING AT THE EXISTING
DATA ACROSS THE GLOBE AND IN
TERMS OF WHAT PEOPLE ARE EATING
IN THE CONTEXT OF CLIMATE CHANGE
OVER TIME SO WE THINK THAT OF
COURSE, I THINK OF MANY OF US
ARE FOCUSED ON THE HUMAN
NUTRITION SIDE.
WE'RE USED TO THINK, AT LEAST
FOR ME, ABOUT DIETARY INTAKE BUT
WE'RE ALSO, HE WANT TO THANK
ABOUT ALL OF THESE ASPECTS OF
DIETARY BEHAVIOR SO THAT
INCLUDES DIETARY PATTERNS BUT
FOOD WASTE AS WELL.
WE WAN WANT TO UNDERSTAND HOW TE
DIFFER BY CHARACTERISTICS SO IN
THE U.S., THINKING ABOUT
IMPORTANT DEMOGRAPHIC
CHARACTERISTICS, AS WELL AS WHAT
VARIABILITY WE MIGHT SEE FORAY
CROSS THE GLOBE AND CLEARLY WHEN
WE THINK ABOUT Dr. POPKINS
PRESENTATION ON THE NUTRITION
TRAPS I GUESS WE KNOW THAT
DIFFERENT COUNTRIES ARE IN
DIFFERENT STAGES OF THIS
TRANSITION ALTHOUGH THINGS ARE
MOVING QUICKLY.
AND SO WHEN WE ADD THAT CLIMATE
LENS, TO IT, WHAT ARE WE
UNDERSTANDING ABOUT WHERE THINGS
ARE TODAY.
NEXT SLIDE, PLEASE.
SO, THE NEXT PIECE THAT WE'RE
GOING TO TALK ABOUT, WHICH IS
WHAT WE'RE GOING TO FOCUS ON IN
THE SECOND HALF OF THIS SECTION,
IS REALLY ABOUT HOW CONSUMERS
MAKE CHOICES AND HOW CLIMATE AND
ENVIRONMENTAL CHANGES ARE
EFFECTS THIS AND WE WOULD LOVE
TO BE BACK ON THIS SECTION AS
WELL AS THE NEXT SECTION IN
PARTICULAR BECAUSE WE'VE HAD A
LITTLE BIT OF CHALLENGE FIGURING
OUT HOW TO ORGANIZE THIS BECAUSE
IT'S SO COMPLICATED AND EACH ONE
OF THESE BULLETS COULD BE ITS
OWN REPORT OR REVIEW PAPER.
BUT BASICALLY WE'RE THINKING
ABOUT ALL OF THESE DIFFERENT
INDIVIDUALS INTERPERSONAL OR
EVEN KIND OF HIGHER LEVEL
FACTORS THAT COULD INFLUENCE
PEOPLE'S TASTE PREFERENCES AND
THEIR ATTITUDES AND BELIEFS,
THEIR KNOWLEDGE DEVELOPMENT,
WHICH OF COURSE, REALLY HAS A
BIG ROLE OF SCHOOLS, THE ROLE OF
FAMILY AND CULTURAL FACTORS AND
THEN ALSO THINKING ABOUT SOME OF
THESE HIGHER-LEVEL FACTORS TOO.
THINGS LIKE COST AND PRICE,
MEDIA MARKETING AND ADVERTISING
AND WE KIND OF VIEWSES THESE AS
ALL BEING POTENTIALLY
CROSS-CUTTING FOR EACH OF OUR
FOUR STAGES OF CONSUMER BEHAVIOR
THAT WE WANT TO MEASURE.
SO WE'VE BEEN REFERRING TO THESE
AS THE FOUR BUCKETS AND THESE
ARE THE AREAS WE'LL TALK ABOUT
IN FURTHER DETAIL.
SO YOU CAN ALREADY SEE JUST
LOOKING AT THESE FACTORS WE'VE
IDENTIFIED HOW THOSE MIGHT BE
VERY SIMILAR ACROSS SOME OF
THESE BUCKETS.
SO SOME OF THE TASTE PREFERENCES
OR ATTITUDES IN KNOWLEDGE MIGHT
AFFECT FOOD PURCHASES IN THIS
SAME WAY THEY'RE EFFECTING FOOD
INTAKE FOR EXAMPLE.
SO FIGURING OUT HOW TO ORGANIZE
THIS IS SOMETHING WE WOULD LOVE
FEEDBACK ON.
OF COURSE, AS WE'RE THINKING
ABOUT TRENDS AND HOW THINGS ARE
CHANGING, WE'RE INTERESTED IN
UNDERSTANDING WHAT ARE THE
DRIVERS OF THESE CHANGES.
SO AGAIN, PRICE PLAYS AN
IMPORTANT ROLE AND Dr. POPKINS
TALKED ABOUT IS OF THE PRICE
VOLATILITY THAT IS HAPPENING
BECAUSE OF CLIMATE DISRUPTION AS
WELL AS MEDIA NARRATIVES AND
PUBLIC DISCOURSE, PRODUCT
MARKETING AND LABELING, AND
OTHER FACTORS THAT ARE GOING ON
THAT AFFECT CHANGES IN CONSUMER
ATTITUDES AND BELIEFS ABOUT
DIETS.
BOTH GENERALLY SPEAKING, BUT
ALSO YOU KNOW, IN THE CONTEXT OF
CLIMATE CHANGE, IN MY SECTION
I'LL TALK ABOUT THE ROLE OF
HEALTH AND CLIMATE AND HOW
PEOPLE MIGHT OR MIGHT NOT THINK
ABOUT THOSE TWO THINGS TOGETHER
AND WHETHER ONE OF THOSE FACTORS
MIGHT BE MORE IMPORTANT FOR SOME
FOLKS VERSUS OTHERS.
AS WELL AS THE COMMERCIALIZATION
AND CREATION OF NEW TECHNOLOGIES
AND ALTERNATIVE PROTEIN SOURCES.
SO IT'S NOT JUST CONSUMERS THAT
ARE CHANGING BUT THE MARKETS
THAT ARE CHANGING AS WELL AND
WHAT DO WE KNOW ABOUT THESE NEW
EMERGING MARKETS AND THEIR
INFLUENCE ON WHAT PEOPLE ARE
BUYING AND EATING.
AND SO THEN OBVIOUSLY A KEY PART
OF THIS IS GOING TO BE COMING UP
WITH -- YOU KNOW, WHAT ARE THE
RESEARCH GAPS AND OBVIOUSLY
THERE ARE MANY SO HOW DO WE
PRIORITIZE THEM, PARTICULARLY
WITH REGARDS TO WANTING TO
UNDERSTAND THE ULTIMATE IMPACT
ON HEALTH.
NEXT SLIDE, PLEASE.
SO, THAT IS WHAT WE HAVE ON OUR
OUTLINE.
SO WHAT I'LL DO IS OPEN IT UP
FOR ANY OF QUESTIONS, COMMENTS,
FEEDBACK.
WHAT DID YOU SEE IN THIS OUTLINE
IN TERMS OF WHAT WE MIGHT BE
MISSING OR POTENTIALLY HOW TO
ORGANIZE IT DIFFERENTLY.
AND I WOULD LOVE TO HEAR ALSO
FROM KAREN AND OUR OTHER
WORKGROUP MEMBERS TOO AS WELL AS
EVERYBODY ELSE.
>> YES, DAN.
>> SO, THAT WAS TERRIFIC.
IT SOUNDS LIKE A HAUNTING TASK
AND YOU WILL GET THERE AND I
THINK YOU ARE IT'S TO MAKE THE
CASES FOR THE WORKING GROUPS AND
WHY WE NEED TO INCLUDE THE
INTERSECTION WITH CLIMATE INTO
THE DISCUSSION OF DIETARY
PATTERNS.
IF YOU DON'T INCLUDE THIS
INTERSECTION, THEN YOU ARE GOING
TO BE ATTRIBUTING THINGS TO A
WHOLE RANGE OF THINGS AND
MISSING OF MAJOR SOURCE OF
VARIABILITY SO THAT'S A REAL WE
NEED TO FOCUS ON AND SUPPORTING
THE EFFORTS OF WHETHER IT'S A
DIETARY GUIDELINES OR PROCESS OR
PEOPLE THAT ARE TURNING
INTERVENTIONS AND.
>> WE'VE BEEN GOING AROUND IN
CIRCLES TRYING TO FIGURE OUT THE
TOPIC AND THE FOCUS AND NARROW
IT DOWN TO SOMETHING THAT FEELS
FEASIBLE.
DAN, ON THAT QUESTION, WHY DO WE
NEED TO INCLUDE CONSIDERATION OF
DIETARY PATTERNS AND WE'RE NOT
MAKING RECOMMENDATIONS BUT WE'RE
TALKING ABOUT POLICY AND
FUNDING, THE WAY THAT WE HAD SET
UP THE FRAMEWORK TO BE
SUFFICIENTLY NARROW WAS RIGHT,
THE ONE DIRECTION OF HOW CLIMATE
CHOSES OR DON'T CHOSE IN THE
CONTEXT IN A CONTEXT OF CONSUMER
BEHAVIOR.
IF THE QUESTION IS WHY DO HE WE
NEED TO INCLUDE DIETARY PATTERNS
THE OTHER DIRECTION IS REALLY
IMPORTANT AND HOW DIET
INFLUENCES CLIMATE AND I DON'T
KNOW WHETHER THAT AND YOU KNOW
AS KAREN SAID, WE'RE MOST OF THE
RESEARCH IN THIS SPACE HAS BEEN
DONE TO DATE BUT IT'S NOT WHERE
A LOT OF THE FUNDING HAS GONE AT
LEAST IN THE UNITED STATES IN
TERMS OF FUNDING PRIORITIES
WHERE AS THE E.U. AND THE U.K.
ARE IN A DIFFERENT SPACE THAN WE
ARE.
SO I WANTED TO JUST BRING THAT
TO THE TABLE AGAIN AS I FEEL
LIKE THERE'S A DISCONNECT
BETWEEN HOW WE MIGHT BE TALKING
ABOUT THESE ISSUES.
>> I MEAN, I THINK IT'S A GREAT
POINT, NICOLE AND I THINK IT
WILL COME OUT IN THE SPECIFIC
WORKING GROUP WHEN WE GET INTO
THE BUCKETS.
>> OKAY.
>> BECAUSE I THINK, LIKE FOR
EXAMPLE I DO A TON OF WORK IN
FOOD PURCHASING AND ACQUISITION
WHICH IS WHAT I'M GOING TO TALK
ABOUT.
ONE OF THE THINGS WE'VE BEEN
LOOKING AT THE EXTENT TO WHICH
PEOPLE MAKE CHOICES BASED ON THE
CLIMATE IMPACTINGS OF THEIR
FOODS.
SO, WHO CARES ABOUT THAT?
WHO DOESN'T CARE ABOUT THAT?
HOW DO YOU CREATE MESSAGES THAT
MIGHT MAKE PEOPLE MORE
INTERESTED IN THAT OR EVEN JUST
TO MAKE SOME OF THE INFORMATION
ABOUT THE ENVIRONMENTAL IMPACT
MORE VISIBLE AND UNDERSTANDABLE
TO PEOPLE BECAUSE CLEARLY THAT
IS SNAG IS A HUGE STRUGGLE AND
WE'VE KNOWN ABOUT THAT FOR A
LONG TIME WITH NUTRITION AND
PEOPLE ARE REALLY HARD TIME
UNDERSTANDING, FOR EXAMPLE,
NUTRITION LABELS AND ALL THE
COMPLEX INFORMATION THAT IS
PRESENTED, SO WHEN WE MOVE TO
THINKING ABOUT CLIMATE, THERE
ARE PEOPLE THAT WOULD MAKE
POTENTIALLY DIFFERENT CHOICES IF
THEY KNEW WHAT THE CLIMATE
IMPACTS WERE BUT CURRENTLY,
THERE'S A HUGE GAP IN HOW WE'RE
COMMUNICATING ABOUT THAT.
SO, I DEFINITELY THINK IT IS
BIDIRECTIONAL AND WE'LL
HOPEFULLY TALK MORE AS WE GET
MORE IN SIGHT EACH OF THESE
BUCKETS.
>> I THINK THAT YOU WERE ASKING
ME A QUESTION.
SO LET ME RESPOND.
WITH REGARD TO FUNDING, WE'RE
NOT GOING TO MAKE PROMISES ABOUT
WHAT I WILL SAY IS THAT THE
AUDIENCE FOR THIS IS NOT JUST
PEOPLE MAKING POLICY BUT THE
AUDIENCE IS THE EXTRAMURAL
RESEARCH COMMUNITY INCLUDING
THOSE THAT ARE MAKING FUNDING
DECISIONS.
SO, YOU KNOW, WHEN YOU GO
THROUGH YOUR PROCESS, AND GO
THROUGH EACH OF THESE BUCKETS,
THEY'RE ALL GOING TO HAVE A
RESEARCH AGENDA ASSOCIATED WITH
IT SO HIGHLIGHT THE RESEARCH
PRIORITIES AND THAT'S OUR JOB
HERE IS REALLY TO HIGHLIGHT
WHERE THE NEEDS ARE AND MAKE THE
CASE FOR WHY WE NEED TO MOVE
THIS AGENDA FORWARD.
AND IT'S ABSOLUTELY
BIDIRECTIONAL AND I TRIED TO
EMPHASIZE THAT BY OPENING
COMMENTS AND I THINK IT'S BEING
EMPHASIZED, IT WAS EMPHASIZED
CERTAINLY IN THE WORKING GROUP
ONE AND I KNOW IT'S GOING TO BE
A HIGHLIGHTED BY WORKING GROUP
THREE.
SO, AND THAT INTERSECTION WITH
FOOD SYSTEMS IS GOING TO COVER A
LOT OF WHAT YOU GUYS ARE GOING
TO COVER IN TERMS OF CHOICES
BECAUSE WE'RE ALSO TALKING ABOUT
CHOICES THAT PRODUCERS MAKE
WHICH MAY OR MAY NOT, THE
PROCESS FOR MAKING THOSE CHOICES
MAY BE SIMILAR IN SOME WAYS AND
THEY OBVIOUSLY DIFFER IN SOME
WAYS BUT THERE ARE SOME
COMMONALITIES THERE.
SO WHEN WE PUT THIS ALL
TOGETHER, IT WILL HOPEFULLY IT
WILL FLOW IN A LOGICAL WAY TO
MAKE SENSE OUT OF ALL THESE
INTERACTIONS.
>> THANK YOU.
>> SO, I HEAR A LOT AND YOU
GUYS' DISCUSSION ABOUT THIS
CHALLENGING COMMUNICATION AROUND
THE ENVIRONMENTAL IMPACT OF FOOD
SYSTEMS AND THIS IS A PLACE
WHERE I THINK OUR TWO WORKING
GROUPS HAVE A CONTINUUM.
BECAUSE EVEN THINGS LIKE THE
QUANTIFICATION OF ENVIRONMENTAL
IMPACTS, I WONG DER THINKING
ABOUT LIKE IN THIS TOPIC OF
COMMUNICATION, WHERE DOES THIS
DISCUSSION AROUND THE BURDEN OF
PROOF FALL AND WHAT I MEAN BY
THAT IS, WHAT IS AN
ENVIRONMENTAL IMPACT, WHAT IS
INCLUDED IN ACCOUNT TAG AND WHO
IS RESPONSIBLE FOR DEVELOPING
THOSE NUMBERS AND HOW DO WE
AGREE UPON A ACCEPTED NUMBER
ACKNOWLEDGING THE FACT THAT
THOSE DISCUSSIONS REALLY HAVEN'T
REACHED AGREEMENT WITHIN THE
SCIENTIFIC LITERATURE.
IS THAT SOMETHING YOUR GROUP IS
PLANNING ON COVERING?
>> LET ME INTERSECT HERE AND
REMIND EVERYBODY THAT WE ALSO
HAVE WORKGROUP FOUR AND FIVE.
AND WORKING GROUP FOUR IS GOING
TO DISCUSS ANALYTICAL FRAMEWORK
FOR HOW YOU TAKE THIS EVIDENCE
AND USE IT IN THE DESIGN OF
EXPERIMENTS AND RESEARCH AND
SURVEILLANCE, ET CETERA.
WORKING GROUP FIVE IS GOING TO
FOCUS ON THE TRANSLATION
IMPLEMENTATION.
I THINK SOME OF THE THINGS THAT
YOU ARE TALKING ABOUT ROBIN IS
THE FOCUS OF WORKING GROUP FIVE.
SO WHAT YOU GUYS ARE DOING, IS
SORT OF MAKING THE CASE BY
PRESENTING THE EVIDENCE FOR WHY
THIS INTERSECTION IS
BIDIRECTIONAL RELATIONSHIP
BETWEEN CLIMATE AND DIETARY
PATTERNS AND FOOD SYSTEMS AND
WHAT IS THE EVIDENCE AND WHY
IT'S IMPORTANT?
AND THEN THOSE ARE THE TWO
GROUPS THAT WE'LL WE'LL TALK
ABOUT HOW THEY USE THEM.
>> I UNDERSTAND THAT THERE'S A
LOT OF HETEROGENEITY AND
DIFFERENT ESTIMATES, FOR
EXAMPLE, DEPENDING ON HOW YOU DO
THE LIFE CYCLE ASSESSMENT AND
THAT'S ABOUT AS MUCH AS I KNOW.
ENOUGH TO KNOW THERE'S A LOT OF
DEBATE ABOUT THAT.
I THINK FOR US, HOW MIGHT THAT
AFFECT THEIR CHOICES.
>> YEAH --
>> IF YOU HAVE THOUGHTS.
GO AHEAD.
>> I WAS THINKING FROM THE
STANDPOINT, A LOT OF THIS IS
ALREADY GOING ON AND IT PROBABLY
CAUSES SOME CONFUSION FOR
CONSUMERS AND SO, FROM THE
STANDPOINT OF FOOD CHOICE, WHAT
IS THE IMPACT THERE?
>> YEAH, I MEAN WE'LL TOUCH UPON
THAT BECAUSE CLEARLY VARIOUS
FOOD COMPANIES HAVE ALREADY
DEVELOPED THEIR OWN METRICS THAT
THEY'RE USING TO COMMUNICATE
ABOUT THIS AND IT'S REALLY A
MARKETING TECHNIQUE THAT THEY'RE
USE TO GO PUSH CERTAIN FOOD
PRODUCTS AND THERE'S IN MANY
CASES VERY LITTLE CERTIFICATION
HAPPENING SO THESE -- I MEAN
IT'S VERY SIMILAR TO HEALTH AND
NUTRITION MARKETING IN SOME WAYS
WHERE IT'S ESSENTIALLY
MEANINGLESS AND IT CAN LEAD TO
CONSUMER CONFUSION.
WHAT ARE WE DOING ABOUT THAT?
BECAUSE YOUR ESSENTIALLY JUST
CREATING EVEN MORE NOISE.
WHAT WE WANT IS FOR PEOPLE TO
MAKE HEALTHY, SUSTAINABLE FOOD
CHOICES AND THEY'RE JUST SO MUCH
MISINFORMATION OUT THERE FOR
PEOPLE.
KAREN, DO YOU HAVE ANYTHING TO
ADD?
I FEEL LIKE I'VE BEEN TALKING A
LOT.
>> NO, I AGREE AND I THINK IT'S
A GOOD THING TO BRING UP BUT IT
SOUNDS LIKE WORKGROUPS FOUR AND
FIVE HOPEFULLY WILL BE TOUCHING
ON THAT AND WE CAN HOPEFULLY
MENTION THEIR REPORTS IN OUR
REPORT.
>> GREAT.
I SEE SOME CONNECTIONS HAPPENING
IN THE CHAT WITH NICOLE.
INVITING A CONVERSATION WITH
ROBIN SO THAT'S GREAT.
>> THANK YOU.
>> SO WENDY, JUST READING YOUR
COMMENTS.
IT FEELS LIKE FOR THE REPORT
ORGANIZATION THE DRIVERS OF
CHANGE WOULD BENEFIT FROM A
OVERVIEW FRAMEWORK THE DETAILS
OF THE VING FORCES FIT.
SO ONE THING THAT WE HAD BEEN
TALKING ABOUT IS WHETHER, YOU
KNOW, INSTEAD OF THE FOUR
BUCKETS, WHICH DO HAVE A LOT OF
OVERLAP WITHIN THEM, WHETHER WE
MIGHT WANT TO LOOK AT EXTERNAL
FACTORS AND I AM TER INTERNAL F.
I DON'T KNOW IF YOU WANT TO JUMP
ON AND SAY ANYMORE THAN YOU SAID
IN THE CHAT?
>> YEAH, I MEAN, I THINK IT
SOUNDS GREAT.
I GUESS I WAS FEELING A LITTLE
BIT CONCERNED.
I LOVE HOW YOU ARE THINKING
ABOUT EVERYTHING BUT IT DOES
FEEL LIKE YEAH, IF WE KEEP
ISOLATING THE FACTORS AND DON'T
ADDRESS HOW THEY'RE ALL
CONNECTED, AT LEAST WITH SOME
WORDS IN THE REPORT, THAT WE MAY
NOT MAKE THE PROGRESS WE'RE
TRYING TO.
>> I THINK WE TOTALLY AGREE.
>> YEAH.
>> ANY OTHER COMMENTS, QUESTIONS
ABOUT THE FRAMEWORK AND OUTLINE?
>> LET'S HEAD INTO THE FOUR
BUCKETS.
>> I THINK WE HAD A BREAK
PLANNED FOR NOW.
>> OH, YES, SORRY.
>> MAYBE WE CAN ALL BE BACK AT
11:45.
>> YES.
SO I GUESS 13 MINUTES.
>> WE ARE BACK HOPEFULLY
PEOPLE ARE MAKING THEIR WAY BACK
TO THEIR COMPUTERS.
WE'RE GOING TO GO DEEPER INTO
EACH OF THOSE AREAS THAT WE
MENTIONED DURING THE OUTLINE SO
WHAT WE'RE GOING TO DO IS HAVE
EACH WORKING GROUP MEMBER
PRESENT THEIR AREA.
IF YOU HAVE THOUGHTS AND WHEN WE
FIN IT UP WE'LL OPEN IT UP FOR
DISCUSSION.
NEXT SLIDE.
PLEASE.
SO FIRST WE'RE GOING TO START
WITH FOOD PURCHASES AND
ACQUISITION.
NEXT SLIDE, PLEASE.
NEXT SLIDE.
AND JUST SHOWING THE SAME THING.
NEXT SLIDE.
SO, I MENTIONED MY AREA OF
RESEARCH HAS FOCUSED ON THE
POINT AND PURCHASE AND FACTORS
THAT INFLUENCE AND IN TWO BROAD
AREAS AND ONE OF THOSE RELATES
TO THE FOOD ENVIRONMENT.
SO, WHAT FOOD PEOPLE HAVE ACCESS
TO AND WHAT IS AVAILABLE TO THEM
AND WHAT IS ACTUALLY AFFORDABLE
WHICH IS SOMETHING THAT WE'VE
ALREADY TALKED ABOUT AND FOOD
MARKETING AND ADVERTISING AS
WELL AS FOOD LABELING.
SO WE KNOW THERE ARE MANY
COMPLEX FACTORS THAT EMPLOYS
WHEN SOMEONE STANDING IN FRONT
OF A FOOD ITEM CHOOSING WHAT TO
BUY SO WE'RE GOING TO TALK ABOUT
THE IMMEDIATE -- NOT SO
IMMEDIATE FACTORS AND WE ALSO
HAVE CONSUMER RELATED FACTORS.
AGAIN, THESE ARE CROSS CUTTING
BUT WE CAN THINK ABOUT CONSUMER
VALUES AND PREFERENCES AND THE
ROLE OF TASTE.
AND THEN OTHER KIND OF
DEMOGRAPHIC CHARACTERISTICS
INCLUDING INCOME AND EDUCATION
AND RACE AND ETHNICITY OR
POTENTIALLY EVEN MORE FACTORS IF
THIS WHEN WE THINK ABOUT
DIFFERENT COUNTRIES ACROSS THE
WORLD AND THEN OBVIOUSLY I THINK
AND IT'S NOT ON THE SIDE BUT
FOOD CULTURE PLACE A IMPORTANT
ROLE HERE AS WELL AND SO DIGGING
A LITTLE BIT MORE INTO THESE
AREAS SO AGAIN, THE POINT OF
THIS AND WHAT DO WE KNOW AND
DON'T KNOW ABOUT HUGH THESE
FACTORS ARE EFFECTING CONSUMER
DECISION AND CONTEXT OF CLIMATE
CHANGE AND DAN'S POINT HE MADE
IS WHAT DO WE LOSE TOO IF WE
DON'T INCLUDE CLIMATE CHANGE
WHEN WE'RE TAKE ABOUT HOW PEOPLE
ARE MAKING THIS DECISION.
SO WE WE THINK ABOUT
AFFORDABILITY CLEARLY, THERE'S
THIS BIG CONCERN ABOUT GLOBAL
FOOD SUPPLY CHAIN ISSUES AND THE
FACT WE CAN ANTICIPATE SEEING
MANY MORE DISRUPTIONS AS A
RESULT OF ALL SORTS OF GLOBAL
CHANGES WHETHER THAT IS
INFECTIOUS DISEASE AMONGST
ANIMAL POPULATIONS, OR WATER
SHORTAGES, OR CONFLICT, WE KNOW
THAT WHAT HAS BEEN HAPPENING IN
UKRAINE HAS HAD A LARGE EFFECT
ON THE WHEAT SUPPLY FOR EXAMPLE
AND SO HOW IS THIS GOING TO
EFFECT WHAT PEOPLE HAVE
AVAILABLE TO CHOSE FROM AND
PARTICULARLY ONE MAJOR CONCERN
WOULD BE HOW MIGHT THIS EFFECT
DIETARY SO OTHER PEOPLE ARE
TALKING ABOUT FOOD SAFETY
CONCERNS BUT CERTAINLY WITHIN
CONCERN IS IF THE FOOD IS
PRODUCED LOCALLY IN JUST ISN'T
AVAILABLE, WILL PEOPLE BE MORE
RELIANT ON SHELL STABLE PACKAGE
PRODUCTS THAT LAST A LONG TIME.
SO WHEN WE THINK ABOUT
AFFORDABILITY, THESE SAME FOOD
SUPPLY DISRUPTIONS IMPACT PRICES
AND TRYING TO UNDERSTAND HOW
INFLATION IN PARTICULAR
EXACERBATES UNDERLYING
VULNERABILITY.
WE KNOW THAT IN PARTICULAR, LOW
INCOME HOUSEHOLDS ARE VERY
SENSITIVE TO PRICE CHANGES AND
SO DEPENDING ON WHERE WE SEE THE
GREATEST AND MOST RAPID
INFLATION, AND SOME OF THESE
OTHER PRICE CHANGES, THAT MAY
END UP POTENTIALLY SHIFTING
PEOPLE TO FOODS THAT MAY BE LESS
HEALTHY SO THIS IS A BIG
QUESTION MARK AND I JUST WANTED
TO PUT AN EXAMPLE OF WHAT WE DO
KNOW BECAUSE IT'S A REALLY
INTERESTING EXAMPLE.
THERE WAS A PAPER PUBLISHED IN
MEXICO A COUPLE YEARS AGO AND
WHAT THEY WERE DOING WAS USING
NATIONAL DIETARY HEALTH AND
NUTRITION INFORMATION SO YOU TRY
TO UNDERSTAND THE ASSOCIATION
BETWEEN LOWER PRECIPITATION AND
HIGHER TEMPERATURES AND
UNPROCESSED AND ULTRA-PROCESSED
FOOD INTAKE SO WHAT THEY SAW IS
THAT LOWER PRECIPITATION, AKA
MORE LIKELY TO BE A DROUGHT AND
HIGHER TEMPERATURES WERE
DECREASED INTAKE OF UNPROCESSED
FOODS SO THOSE ARE THINGS THAT I
CAN FRUITS AND VEGETABLES,
LEGUMES, RICE, BEANS AND HIGHER
INTAKE OF ULTRA-PROCESSED FOOD
SO CONFIRMING WHAT I HAD JUST
MENTIONED.
WHAT WAS REALLY INTERESTING IS
THAT THIS WAS ONLY OBSERVED AND
TROPICAL REGIONS AND SO THE
AUTHORS, YOU KNOW, KIND OF
TALKED ABOUT WHY THIS MIGHT BE
ALTHOUGH THEY DIDN'T REALLY LOOK
INTO THIS AND THIS IS ONE OF THE
YEARS THAT WE NEED TO UNDERSTAND
MORE.
WHAT ARE THE MECHANISMS?
BASICALLY THEY CONJECTURE IT
EFFECTS GRAIN FED CORN WHICH IS
A HUGE STAPLE IN MEXICO AND WHAT
THAT DID WAS CREATE LOWER
AVAILABILITY AND HIGHER PRICES
ON CORN TORTILLAS AND WHICH IS
AN UNPROCESSED FOOD STAPLE.
MEANWHILE, FRUITS AND VEGETABLES
WERE LESS EFFECT ON MEXICAN
DIETS BECAUSE MANY OF THOSE ARE
ALREADY BEING EXPORTED TO
COUNTRIES LIKE THE U.S.
AND SO I THINK ONE THING THAT'S
REALLY INTERESTED HERE IS EVEN
TRYING TO UNDERSTAND HOW SOME OF
THESE CLIMATE EFFECTS ON DIETS
HAPPEN, IS THAT IT'S NOT JUST
LOCAL IT'S GLOBAL AND SO HOW CAN
WE EVEN TAKE AN EXAMPLE LIKE
THIS AND REALLY UNDERSTAND HOW
IT MIGHT EFFECT CONSUMER CHOICE
TRANS-NATIONALLY.
SO THIS JUST HIGHLIGHTS IN THIS
AREA I THINK, THERE ARE CLEARLY
QUESTIONS THAT NEED TO BE
ANSWERED ABOUT THE EXTENT TO
WHICH THESE PRICE CHANGES ARE
HAPPENING AND AVAILABLE TEE
CHANGES ARE YOU HAPPENING AND
WHAT ARE THE MECHANISMS FOR THIS
AND IT'S SO IMPORTANT WHEN WE
TALK ABOUT THE IMPACT ON HEALTH,
WHO IS MOST LIKELY TO BE
EFFECTED.
NEXT SLIDE, PLEASE.
MARKETING AND ADVERTISING PLAYS
A HUGE ROLE.
WE'VE DONE WORK IN MANY
COUNTRIES ACROSS THE GLOBIN
CONCLUDING IN THE U.S. AND WHAT
WE KNOW IS THAT FOOD MARKETING
AND ADVERTISING IS HIGHLY
PREVALENT, PRETTY MUCH IN ALL
COUNTRIES AND IT EFFECTS WHAT
PEOPLE PREFER AND IT IT STARTS
AT AN EARLY AGE.
WHEN WE THINK ABOUT CHILDHOOD
SPECIFICALLY AND DEVELOPMENT OF
HEALTHY FOOD PREFERENCES, FOOD
MARKETING IS PLACE A ROLE FROM
THE TIME OF WHEN KIDS ARE
TODDLERS.
SO HOW IS CLIMATE CHANGE LIKELY
TO INFLUENCE THIS ASSOCIATION
BETWEEN MARKETING AND
ADVERTISEING AND FOOD CHOICE AND
WE'LL SEE ALREADY THAT MANY
COMPANIES ARE TRYING TO TAKE
ADVANTAGE OF ENVIRONMENTAL
MOVEMENTS IN PARTICULAR TO SELL
THEIR PRODUCTS.
I PUT AN EXAMPLE HERE ON THE
RIGHT, I DO A LOT OF WORK IN
COLOMBIA AND PROBABLY ABOUT 10
YEARS AGO, COLOMBIA IDENTIFIED
THAT TWO OF ITS MAJOR CONCERNS
WERE HIGH SUGARY DRINK INTAKE AS
WELL AS DROUGHT AND AT THE SAME
TIME, COCA-COLA OPENED A
BOTTLING PLANT IN THIS
PARTICULAR REGION OF COLOMBIA,
AND IT WAS REALLY EFFECTED BY
DROUGHT.
SO THERE WAS A HUGE OUTCRY
AROUND THIS FOR OBVIOUS REASONS
AND ONE OF COKE'S RESPONSES WAS
TO START THIS CONSUMER MARKETING
CAMPAIGN ABOUT HOW THEY WERE
WORKING TOWARDS A WATER NEUTRAL
PRODUCTION SYSTEM.
AND SO, I THINK HERE WHAT WE CAN
SEE IS THAT THIS IS REALLY
INTERESTING THAT COMPANIES ARE
TRYING TO, I THINK, MINIMIZE
SOME OF THE ENVIRONMENTAL HARM
THIS IS A HIGH LEVEL OF
ENVIRONMENTAL AWARENESS AND
THERE'S PROLIFERATION OF GREEN
WASHING OR MARKETING OF CLIMATE
FRIENDLY FOODS.
AND YOU CAN REALLY DO SO MANY
THINGS WITH THIS.
YOU CAN TAKE ANY TYPE OF PRODUCT
AND ESPECIALLY TO ROBIN'S POINT,
THE ABILITY TO UNDERSTAND WHAT
THE ENVIRONMENTAL IMPACT ARE ARE
SO COMPLEX.
THE YOU COULD TAKE ANY OF THE
PRODUCT AND SAY IT WAS
BENEFICIAL FOR THE ENVIRONMENT
AND A PARTICULAR WAY.
AND SO WE'RE REALLY SEEING THIS
EXPLOSION OF THE MARKETING OF
KIND OF CLIMATE BENEFITS TO
PARTICULAR FOODS AND SO THIS
CONCLUDES THINGS LIKE NATURE
BASED IMAGERY, COLORS, A LIGHT
GREEN COLOR, SOMETHING THAT WE
SEE A LOT, AND CLAIMS AND NOT
RIGOROUS CERTIFICATIONS SO A LOT
OF THESE ARE UNREGULATED AND
WE'VE SEEN MORE COMING OUT OF
EUROPE, ACTUALLY WITH SOME OF
THE QUESTIONS WE NEED TO ANSWER
ARE FIRST OF ALL, EVEN WHAT'S
OUT THERE AND I MEAN I THINK
WE'VE REALLY DOCUMENTED WELL THE
ROLE OF FOOD MARKETING ON
UNHEALTHY FOODS BUT WE'RE LESS
CLEAR ON THE ENVIRONMENTAL AND
CLIMATE CHANGE MARKETING EVEN IS
HOW DO PEOPLE RESPOND TO THIS
AND HOW DOES IT EFFECT THEIR
PERCEPTIONS AND THEIR KNOWLEDGE
AND THEIR STUDENTS AND NEXT
SLIDE, PLEASE.
SO FOOD LABELING IS ANOTHER AREA
WHERE I DO A LOT OF WORK.
WE DO KNOW THAT FOOD LABELING
EFFECTS CONSUMER CHOICE.
COMPANIES ARE COMPETING FOR
EYEBALLS BASICALLY AND INTENTION
WHEN PEOPLE COMPARE DIFFERENT
PRODUCTS AND WE HAVE DONE A LOT
OF WORK IN HEALTH LABELING AND
NUTRITION LABELING AND TO
UNDERSTAND HOW DIFFERENT TYPES
OF HEATH INFLUENCE CHOICE AND WE
DON'T KNOW AS MUCH ABOUT THESE
CLIMATE LABELS, AGAIN, BECAUSE
IT'S SUCH A NEW AREA BUT IT DOES
SEEM FROM WHAT WE KNOW THAT, IT
IS LIKELY TO EFFECT CONSUMER
CHOICE AND FIRST OF ALL, THERE'S
A PROLIFERATION OF CONFUSING
LABELS.
SO JUST LIKE WHAT I MENTIONED
WITH FOOD MARKETING AND
ADVERTISING, FOOD LABELING TAKES
IT AND MAKES IT EXPLICIT SO
CONSUMERS WANT INFORMATION ABOUT
THE NUTRITIONAL CONTEMPT OF THE
PRODUCTS AND THE HEALTH EFFECTS
AND THE CLIMATE ECONOMIC AND
THEY HAVE A RIGHT TO KNOW WHAT
IS IN THEIR PRODUCTS BUT RIGHT
NOW THERE'S LITTLE REGULATION TO
A LOT OF THESE LABELS.
SO I THINK WHAT WE DON'T KNOW IS
WHAT WORKS IN TERMS OF HOW DO WE
PREVENT SOME OF THIS AND IS THIS
A POTENTIAL TO INCENTIVIZE THE
USE OF MORE TRANSPARENT LABELS
OR POTENTIALLY REGULATED THE
FOOD INDUSTRY AND FROM USING
THESE LABELS THAT COULD GENERATE
MORE CONFUSION.
I AM ALSO REALLY UNDERSTANDING
IN THE HEALTH IMPACTS OF THIS
BECAUSE I SUSPECT THAT WHEN
PEOPLE SEE A CLIMATE FRIENDLY
LABEL, THAT IT MAY ALSO
INFLUENCE THEIR PERCEPTIONS OF
HEALTHFULNESS OF A PRODUCT.
IF APPROXIMATE YOU TAKE A
SCANNED' BAR AND PUT IT ALL IN A
NICE LIGHT GREEN PACKAGE AND
STAMP 100% SUSTAINABLE LABEL ON
IT, WOULD THAT MAKE PEOPLE THINK
THAT IT WAS HEALTHIER?
THERE ARE A LOT OF QUESTIONS
THAT WE NEED TO BE ANSWERED HERE
WHICH GENRE RATES TO JUST GEN -S
AND AS WELL AS WHO IS MOST
LIKELY TO BE EFFECTED.
FROM OUR WORK IN THE U.S. WE'VE
SEEN THAT -- I MENTIONED SOME
ELEMENTS ALREADY AND THEN ALSO I
KNOW OTHER WORKING GROUP MEMBERS
WILL COME IN ON THIS.
SO I'VE BEEN TALKING ABOUT ALL
OF THESE ALMOST EXTERNAL FACTORS
THAT TO MAKING PEOPLE WANT TO
EAT MORE OF THEM.
BUT THERE IS ALSO GOING TO BE
CHANGES IN CONSUMER VALUES AND
PREFERENCES OVER TIME.
THE EXTENT TO WHICH WE
UNDERSTAND HOW CONSUMER CONCERNS
ABOUT CLIMATE ARE EFFECTING
THESE, I THINK IT'S AN AREA THAT
WE REALLY DON'T KNOW VERY MUCH.
BARRIE MENTIONED IN HIS TALK IN
HIS PERCEPTION THAT PEOPLE IN
THE U.S. DON'T CARE ABOUT THIS
YET.
TO SOME DEGREE THE RESEARCH I'VE
DONE SUPPORTS THAT BUT I THINK
IT'S CHANGING APPROXIMATE WE
NEED A BETTER UNDERSTANDING OF
SOUTHBOUND POPULATIONS AND WHERE
ESPECIALLY WHEN WE THINK ABOUT
THINGS LIKE AGE, FOR EXAMPLE,
ARE THERE OPPORTUNITIES WHERE
THERE IS MORE CONCERN FOR THE
ENVIRONMENT AND TO TRY TO
PROMOTE MORE HEALTHY AND
SUSTAINABLE DIETS.
HOW DOES THIS INTERSECT WITH
DIETARY TRENDS SO WE'VE BEEN
TALKING ABOUT A LOT RECENTLY IS
WE KNOW THAT PEOPLE TEND TO BE
CONCERNED ABOUT HEALTH, AGAIN,
IN THE U.S. PEOPLE REQUEST CARE
ABOUT THEIR INDIVIDUAL HEALTH
RISK FROM EATING CERTAIN FOODS
AND CAN WE PAIR THAT WITH
ENVIRONMENTAL CONCERNS TO
POTENTIALLY INCREASE BUY IN OR
INCREASE THE LIKELIHOOD SOMEONE
WOULD RESPOND PURCHASES AND
ACQUISITIONS, NEXT SLIDE,
PLEASE.
AND NOW WE'RE GOING TO S GOING R
TO GENE TO TALK ABOUT GOOD
PREPARATION.
>> THANK YOU SO MUCH, LINDSEY
AND THANK YOU TO YOU, KAREN AND
DAN FOR YOUR LEADERSHIP BECAUSE
THINGS ARE COMING INTO FOCUS
MORE AND MORE FOR ME ANYWAY AND
I HOPE FOR EVERYONE ELSE.
AMY, COULD YOU GO TO THE NEXT
SLIDE.
THANK YOU, VERY MUCH.
MY NAME IS JANE AND I'M A
REGISTERED DIE VISION TO GIVE
YOU A SENSE OF MY PERSPECTIVE
AND WHAT I BRING TO THE TABLE.
MOST OF MY WORK INVOLVES THE
PERINATAL AND PERIOD OF LIFE IN
THE U.S. SO IT'S A LITTLE
DIFFERENT FROM SOME OTHER PEOPLE
WHO ARE MORE INTERNATIONALLY
FOCUSED.
I'M GOING TO TALK TO YOU TODAY
JUST A LITTLE BIT ABOUT FOOD AND
AND FOOD INTAKE AND HOW THAT MAY
BE IMPACTED BY CEC OR AND IT'S A
VERY BASIC LEVEL OF
CONCEPTUALIZATION.
I'LL START BY BREAKING JUST THIS
TOPIC OF FOOD PREPARATION INTO
THESE THESE BROAD YEARS.
DECISIONS BASED ON FOOD SAFETY
CONCERNS, HOME COOKING HABITS
AND COOKING METHODS AND NOW
CLEARLY THESE THREE AREAS
OVERLAP.
>> AND LEADING TO MORE FOOD
BOURNE DISEASE OUTBREAKS AND
SPECIFICALLY HOW WILL THIS
EFFECT CONSUMER DECISIONS AND IF
AT ALL.
IN THIS SPECIFIC CASE OF FOOD
PREPARATIONS SO FOR EXAMPLE,
LIKE, WILL BAGGED SALAD GREENS
BE A THING OF THE PAST IF THERE
ARE MORE OUTBREAKS AND RAISE
CONSUMER AWARENESS ABOUT THE
IMPORTANCE OF COOKING FOODS TO
KILL CERTAIN BACTERIA.
AND YOUNG KIDS AND OTHERS, HOW
WILL THEY BE AT ODDS WITH
RECOMMENDATIONS TO FULLY COOK
THINGS MORE TO MICROBIAL
EVOLUTION AND HOW DOES IT EFFECT
CONSUMER DECISIONS.
NEXT SLIDE.
SO WHAT EVIDENCE DO WE HAVE?
HERE IS AN EXAMPLE FROM THE
INTERNATIONAL FOOD INFORMATION
COUNCIL, THIS IS THEIR 2022 FOOD
AND HEALTH SURVEY AND YOU CAN
SEE HERE THAT HALF OF AMERICAN
SITE FOOD-BORNE ILLNESS FROM
BACTERIA.
AND THIS DOESN'T REALLY TELL US
FOR FOOD PREPARATION.
SO, LIKE FOR EXAMPLE, ED HAINES
ASKED ABOUT DIETARY INTAKE OF
THE U.S. POPULATION BUT A LITTLE
BIT LESS INFORMATION IS ASKED
ABOUT FOOD PREPARATION OR THE
UNDERLYING RATIONALE FOR
CONSUMER BEHAVIORS SO YOU KNOW,
WE'RE SORT OF CHALLENGED HERE, I
THINK TO ASK WHAT ADDITIONAL
EVIDENCE DO WE NEED AND MAYBE
WHERE WE CAN GET THAT.
COULD WE SUGGEST THE EXTRA
ENHANCED MODULE ON IMPACTS OF
CLIMATE CHANGE CONSUMER
DECISIONS AND RATIONALE FOR HOW
THEY, IN THIS CASE, PREPARE
FOODS.
OR OTHER SURVEYS THAT ARE ON
GOING.
COULD THEY INTRODUCE MODULES
LIKE THE INTERNATIONAL FOOD
COUNSEL OR LIKE THE ECHO THAT
STUDIES FAMILIES AND PREGNANCY
AND SO ON.
NEXT SLIDE, PLEASE.
SO, I GUESS THINKING ABOUT HOME
COOKING HABITS, WE WANT TO
CONSIDER A FULL CONTINUUM AND
TRADITIONAL THOUGHT OF FAMILY
STYLE COOKING TO PARTIALLY
PREPARED AND GROCERY STORE AND
FOODS THAT ARE ALMOST PREPARED
AND FINISH OFF COOKING AND TO
SINGLE USE PACKAGE FOODS AND
CONTAINERS THAT MACARONI AND
CHEESE AND AND ANYTHING BETWEEN
AND SO CLIMB AWARENESS EFFECT
THESE CONSUMER DECISIONS ABOUT
FOOD PREPARATION AND IN WHAT
WAYS, HE WAS JUST ALLUDING TO
THIS AND VALUES AND CASE AND
COSTS AND NEXT SLIDE, PLEASE.
AGAIN, IF WE TURN TO THE
INTERNATIONAL FOOD INFORMATION
COUNCIL WE HAVE A LITTLE BIT OF
EVIDENCE ON HOW ENVIRONMENTAL
SUSTAINABLE AS A IMPACT ON
DECISIONS TO BUY SURGEON FOODS
AND HOW I MENTIONED THIS FOOD
PURCHASING AND FOOD PREPARATIONS
ARE SO INTIMATELY INTERCONNECTED
AND YOU THINK ABOUT PURCHASING
READY COOKED FOODS THAT DON'T
NEED PREPARATIONS AND BUT I
GUESS THINKING ABOUT ADDITIONAL
AND NEXT SLIDE PLEASE.
THIS IS COOKING METHODS.
THIS IS THE MOST INDEPENDENT
SORT OF WAY TO LOOK AT FOOD
PREPARATION IN THE HOMES.
SO COOKING METHODS AND EVERYBODY
HAS SEEN IN THE NEWS RECENTLY,
ABOUT THE COULD CONTROVERSY OF S
VERSUS INDUCTION STOVES BUT I
PUT UP THIS CITATION HERE JUST
FROM 2022 JUST TO SHOW THAT WE
DO HAVE EVIDENCE ON HOW MANY
HOMES COOKED WITH GAS SO IN THE
U.S., OVER A THIRD OF HOMES
COOKED WITH GAS AND THAT DOES
VARY BY DIFFERENT STATES.
THIS IS ALSO A GOOD EXAMPLE OF A
COUPLE OF THINGS.
SO, FOR INSTANCE, THE GAS
COOKING CAN HAVE AN IMPACT ON
INDIVIDUAL HEALTH SO FOR
EXAMPLE, WITH PERHAPS AS MA
INCIDENTS OR ASTHMA
EXACERBATIONS, AS THIS HEADLINE
THIS TITLE OF THE PAPER SHOWS
AND IT'S AN IMPACT IN THE OTHER
DIRECTION THAT WE WERE TALKING
ABOUT THIS BY DIRECTIONALITY SO
USING GAS STOVES EFFECTS
EMISSIONS AND IT'S LIKE THE
CHOICE, THE CONSUMER CHOICE FOOD
PREPARATION METHOD AND IMPACT
THE CLIMATE ITSELF THE CLIMATE
CHANGE AT CHANGE ITSELF.
SO SOME OF THE RECOMMENDATION 0
THIS PARTICULAR PUBLICATION
INFORMS FUTURE RESEARCH AND
INCLUDE THINGS LIKE DEVELOPING
RAPID ASSESSMENT TECHNIQUES AND
PORTABLE METHANE DETECTORS AND
NOT ALL GAS STOVES ARE AND I
THINK THEY WOULD BE REALLY
IMPORTANT FOR INDIVIDUALS AND
HEALTH AND SO AT THE STUDY AND
BUT THINKING ABOUT SORT OF THE
BIGGER PICTURE OF FOOD, HOME
FOOD PREPARATION METHODS, THE
OTHER RECOMMENDATION TO COLLECT
MORE COMPREHENSIVE DATA ON
APPLIANCE USAGE AND ACTIVITIES
AND AGAIN THIS IS A PLACE THAT
MAYBE WE CAN ADD A MODULE IN
RECOMMENDS A MODULE AND OTHER
ENHANCED OR OTHER SURVEYS THAT
WE ALREADY USING IN THE U.S. AND
THIS IS A TOP THAT I CAN HAS A
SPECIAL RELEVANCE TO CONCERNS
ABOUT DISPARITIES BECAUSE WITH
ANYTHING, WE'RE TALKING ABOUT A
CONSUMER BEHAVIOR THAT INVOLVES
A PURCHASE OF SOMETHING THAT IS
HAPPENS EXPENSIVE FOR A
HOUSEHOLD, WE REALLY WANT TO
STUDY AND THINK ABOUT THE IMPACT
ON HOW THIS EFFECTS DISPARITIES
AND DIFFERENT COMMUNITIES.
I KNOW A LOT OF THE WORK THAT I
DO IS IN RURAL AREAS AND MANY OF
PEOPLE DON'T HAVE A STOVE,
WHETHER GAS, ELECTRIC OR
INDUCTION THEY ONLY HAVE A
MICROWAVE OVEN.
WE HAVE TO CONSIDER WHETHER OR
NOT SOME RECOMMENDATIONS WOULD
INCREASE HEALTH DISPARITIES.
AND THEN JUST THE FINAL POINT
THAT I WOULD LIKE TO SAY ABOUT
THESE COOKING METHODS, IS THAT
MAYBE MANY OF YOU WERE LIKE ME
IN HAVING A LOT OF PEOPLE
EXPRESS CONFUSION ABOUT THE SO A
LOT OF QUESTIONS ABOUT EFFECTS
ON HUMAN HEALTH AND I HAD A LOT
OF QUESTIONS OF EFFECTS ON GAS
STOVES ON CLIMATE AND MOSTLY
JUST CONFUSION, LIKE PEOPLE
DIDN'T UNDERSTAND THE ISSUE AND
I THINK THAT WE CAN THINK OF IT
AS A SORT OF AN OPPORTUNITY FOR
EDUCATE AND SOMETHING THAT
REALLY SHOULD BE HIGHLIGHTED
PERHAPS IN OUR REPORT.
THIS IS WHAT I CAME UP WITH
UNDER FOOD PREPARATION AS
AFFECTED BY OR AFFECTING CEC AND
SO.
>> SORRY.
>> PERFECT.
>> ALWAYS SOMETHING.
SO I'M REAGAN BAILEY I WORK FOR
THE INSTITUTE FOR ADVANCING
HEALTH THROUGH AGRICULTURE AT
TEXAS A&M UNIVERSITY WHICH IS A
BRAND NEW INSTITUTE THAT LOOKS
AT PRECISION NUTRITION AND
RESPONSE OF AGRICULTURE WHICH IS
RELEVANT TO THE DISCUSSIONS THAT
WE'RE HAVING.
SO NOT HOW WE CAN JUST PRODUCE
MORE FOOD AND HOW WE CAN DO SO
IN AN ENVIRONMENTALLY IN A
HEALTH CONSCIOUS WAY AND WE HAVE
ANOTHER FOCUS ON SOCIAL AND
BEHAVIORAL CHANGE SIGN AND SO
JUST BECAUSE WE WANT PEOPLE TO
MAKE DIFFERENT CHOICES WITH
THEIR DIETS, HOW DO WE GET THEM
THERE AND SO THESE ARE THE THESE
WERE POSED TO ME TO ANSWER
TODAY.
AND I'M GOING TO DO THIS THROUGH
TWO PRIMARY DATA SOURCES, THE
FIRST IS END HAINES THROUGH MY
WORK IN THE DIETARY GUIDELINES
ADVISORY COMMITTEE SO JUST TO
GIVE YOU A GENERAL BACKGROUND,
OF WHERE WE ARE IN AMERICA, SO
THESE ARE HEALTHY EATING AND
LIFE STAGE AND HEALTHY EATING
INDEX AS I'M SURE AND SCORE OF
0-100 AND I TELL PEOPLE IT'S
LIKE A RECORD CARD.
A ZERO IS FAILING AND 100 IS
PERFECT.
AND SO THAT YOU CAN SEE THAT
MOST AMERICANS ARE NOT HAVING
DIETS THAT ARE ALIGNED WITH
CURRENT SCIENTIFIC
RECOMMENDATIONS.
IT'S IMPORTANT TO NOTE THOUGH
THAT THE DIETARY GUIDELINES DO
NOT INCLUDE A DIMENSION ON SUN
TSUSTAINABILITY OF FOOD CHOICE
AND IT'S NOT UNDER THEIR
PURVIEW.
IT'S BEEN DISCUSSIONS AND
DEBATES WHETHER OR NOT IT SHOULD
BE AND AS IT IS RIGHT NOW, IT IS
NOT.
SO WE TALKED A LOT ABOUT THIS
TODAY AND WHAT I'M GOING TO SAY
DOVE TAILS NICELY WITH THE FIRST
TWO PRESENTATIONS AND THESE ARE
IN ALPHABETICAL ORDERS AND THESE
ARE MAJOR FACT THAT THAT SHAPE
THE WAY THAT WE EAT AND SHAPE
OUR CUISINE AND DIETARY PATTERNS
AND I'M GOING TO TOUCH BRIEFLY
ON SOME OF THESE GIVEN THE SCOPE
OF TIME THAT WE HAVE TODAY.
FOOD HABITS COME IN A COMPLEX
CONSOLATION OF PERSONAL, SOCIAL
ECONOMIC AND PSYCHOLOGICAL
INFLUENCES.
BUT FOOD CHOICES ARE NOT FORMED
AND THEY'RE FORMED BY FOOD
AVAILABILITY AND AGENCY, AND
CLIMATE.
WE EAT FOOD TO SURVIVE AND OUR
PSYCHOLOGICAL RELATIONSHIPS WITH
FOOD SO WE'RE BORN WITH A
PREFERENCE FOR SWEET FOODS BUT
OUR FAVORITE PREFERENCES ARE
SHAPED OVER TIME AND EXPERIENCE.
BOTH POSITIVE AND NEGATIVE.
AND MUCH RESEARCH HAS BEEN DONE
MUCH FOOD CHOICE THAT I DON'T
HAVE TIME TO GET INTO TODAY.
BUT OUR FOOD HABITS ARE TIED TO
OUR CULTURE AND FOOD PRACTICES
ARE OFTEN PART OF RELIGIOUS AND
HOLIDAY CELEBRATIONS.
WE DEVELOP OUR FOOD AND DIETARY
PATTERNS OVER TIME AS A
CONSULLATION OF THESE FACTORS.
AS DISCUSSED IN DETAIL YEAR THIS
MORNING SO I WON'T GO TOO MUCH
INTO THIS.
FINALLY, THERE ARE STRONG TIES
TO MARKETING AND ENVIRONMENTAL
STIMULI THAT LINDSEY SPOKE
ABOUT.
AND ACCESS TO FOOD PURCHASING IN
A BUILT ENVIRONMENT IS INVOLVED
TO SOME EXTENT.
ALTHOUGH I HAVE TO SAY THAT
THERE IS A LOT OF NOT DEBATE IN
THIS SCIENTIFIC CIRCLE AS TO
WHETHER OR NOT THE BUILT
ENVIRONMENT IS A PRIMARY DRIVER
OF FOOD CHOICE.
WHAT I'M GOING TO DO NOW IS MOVE
ON TO DATA FROM INTERNATIONAL
FOOD AND INFORMATION COUNCIL.
THIS IS A GROUP THAT HAS BEEN
CONDUCTING THE FOOD AND HEALTH
SURVEY REPORT FOR A NUMBER OF
YEARS SO WE CAN TRACK DATA OVER
TIME AND SUSTAINABILITY HAS BEEN
A PART OF THAT.
THIS IS A TREMENDOUS RESOURCE
AND SO IF YOU JUST WANT TO KNOW
MORE, ALL OF THE SLIDES ARE
AVAILABLE ON MULTIPLE TOPICS AND
IF YOU GOOGLE FOOD AND HEALTH
SURVEY.
THE FIRST IS SINCE DATA HAS BEEN
COLLECTED OVER TIME, YOU KNOW
THE PRIMARY DRIVER OF FOOD
CHOICE IS TASTE, TASTE, TASTE.
THAT IS IN RED, YOU CAN SEE THAT
HAS NOT CHANGED IN MUCH OVER
TIME.
IN YELLOW, IT'S THE SECOND MOST
IMPORTANT DRIVER OF FOOD CHOICE
AND YOU SEE THAT BOUNCES AROUND
A LITTLE BIT BUT IT'S ALWAYS
NUMBER TWO.
AND THEN AT THE BOTTOM,
ENVIRONMENTAL SUSTAINABILITY AND
IN THE RECENT SURVEY HAS IT GONE
UP.
SO ALTHOUGH IT RANK BELOW OTHER
PURCHASE DRIVERS FOR IN TENT,
THE ENVIRONMENTAL SUSTAINABILITY
HAS AN IMPACT ON A DECISION TO
BUY CERTAIN FOODS AND BEVERAGES.
SO THIS SLIDE IS BUSY.
THE YELLOW BAR REPRESENTS DATA
FROM 2021 AND AND THESE PROBABLY
NOT WILL COME AS MUCH OF A SHOCK
TO THIS GROUP.
BUT MILLENNIALSES, PARENTS WITH
YOUNG CHILDREN AND THOSE WITH A
COLLEGE DEGREE AND THOSE WITH
HIGHER INCOMES ARE MORE LIKELY
TO BELIEVE THEIR FOOD CHOICES
HAVE BEEN IMPACT ON THE
ENVIRONMENT AND THEIR
COUNTERPARTS.
THE FINAL SLIDE FROM THE DATA
INDICATES HOW CONCERNED
AMERICANS ARE ABOUT FOOD CHOICES
AND THEIR PERCEPTIONS RELEVANT
TO OTHER GENERATIONS.
SO OVER ALL, ABOUT 60% THINK
THEIR GENERATION HAS A GREATER
CONCERN ON THE ENVIRONMENTAL
IMPACT OF FOOD CHOICES THAN
OTHER GENERATIONS.
AND THIS IS PROBABLY NOT
SURPRISING THAT IT FOLLOWS THE
SAME TRENDS AS I SHOWED YOU IN
THE LAST SLIDE.
MILLENNIALS AND GEN Z HAVE THE
HIGHEST AGREEMENT WHEREAS
BOOMERS TEND TO HAVE THE LOWEST
AGREEMENT.
THOSE CHILDREN THOSE WITH THE
COLLEGE DEGREE AND HIGHER
INCOMES AND HAVE A HIGHER
AGREEMENT THAN THE COUNTERPARTS,
SIMILAR TO WHAT I ALREADY SHOWS
YOU.
FINALLY AN INTERESTINGLY HIS
PANIC AMERICANS ALMOST 70% ALSO
HAVE CONCERNS ABOUT HOW THEIR
FOOD CHOICES IMPACT THE
ENVIRONMENT.
I'VE JUST BEEN ASKED TO GIVE YOU
A GENERAL LANDSCAPE ON MEALS AND
SNACK PATTERNS AND THE U.S. AND
AGAIN THIS IS COMING FROM OUR
DATA AND SO ON AVERAGE WE HAVE
ABOUT SIX EATING OCCASIONS PER
DAY AND THIS IS ON AVERAGE.
SO SOME PEOPLE EAT ONCE A DAY
AND SOME PEOPLE RATING BREAKFAST
ASSOCIATED WITH BREAKFAST SEVEN
AND NINE AND 18% OF TOTAL ENERGY
AND 81% OF AMERICANS REPORT
LUNCH AROUND 12:00 TO 1:00 P-M
PROVIDING ABOUT A QUARTER OF
DAILY ENERGY.
CONSUMERS CONSUME TWO OR THREE
SNACKS SO THAT'S INCLUDED IN THE
EATING OCCASIONS PER DAY SO IT'S
AN EATING OCCASION IS A SNACK, A
MEAL, A BEVERAGE, AND ANY TYPE
OF INGESTIVE EVENT IS AN EATING
OCCASION SO SNACKING IS IT
PROVIDES AROUND 20% TO 23% OF
ENERGY CONSUMED SO SNACKING
OCCURS PRIMARILY BETWEEN LUNCH
AND DINNER AND THIS TENDS TO BE
WHAT WE, AS DIETITIANS WOULD
CALL MORE HEALTHY SNACKS.
BUT A LOT OF SNACKING OCCURS
AFTER DINNER SO 8:00 TO 10:00
P.M.
THIS IS WHERE WE TEND TO SEE
SNACKS THAT ARE VERY HIGH IN
SODIUM, SATURATED FATS, AND THIS
IS WHERE GENERALLY MOST ALCOHOL
IS CONSUMED IN THE AMERICAN
DIET.
AND THEN I'M JUST GOING TO END
WITH PARALLEL DATA FROM THE
STUDY SO THEY HAVE DIFFERENT
SAMPLING TECHNIQUES AND
DIFFERENT WAYS OF GETTING AT THE
U.S. POPULATION AND THE DATA ARE
VERY SIMILAR PARTICULARLY WITH
WARDS TO SO THIS IS UP FROM 2021
WHERE IT WAS 58% IN 2021 AND
THIS IS SOMETHING YOU CAN
SURPRISED HE.
YOU CAN SEE ON THE RIGHT-HAND
SIDE, THE DRIVERS.
DRIVERS.
WHY ARE PEOPLE SNACKING.
THESE LITTLE ARROWS ARE HELPFUL
SO WHAT HAS INCREASED IS PEOPLE
ARE SNACKING MORE BECAUSE THEY
NEED OF ENERGY AND IT'S A HABIT.
SO THAT WAS SOMETHING THAT WAS
SURPRISING TO ME.
IF IT'S A HABIT, WHY IS IT
JUMPING ALMOST 20% POINTS.
DECREASES WERE SEEN IN THE NEED
FOR SWEET SNACKS, AND BECAUSE OF
THE LENGTH BETWEEN MEALS.
SO THAT IS A WHY WE'RE EATING
WHEN WE'RE EATING, FOODS,
SNAGGSNACKING I WOULD LIKE TO MA
PLUG AND IF WE'RE TRYING TO
ANSWER SOME OF THESE QUESTIONS
THAT WE REALLY NEED TO WORK WITH
PEOPLE IN THE FOOD INDUSTRY AND
THAT WILL FILL IN A HUGE GAP WE
AS ACADEMIC SCIENTISTS DON'T
HAVE AND I'M SURE THAT IS
PROBABLY NOT A VERY POPULAR
OPINION BUT IT WILL ABSOLUTELY
HELP US FEEL SOME OF THESE GAPS
THAT WE WANT TO IN OUR PROJECT.
THANK YOU FOR YOUR TIME AND
ATTENTION.
WE'LL FIGURE OUT HOW TO STOP
SHARING MY SCREEN AT SOME POINT.
>> ALL RIGHT, WE ARE GOING TO
MOVE ON TO OUR FOURTH AND FINAL
DOCKET WHICH IS FOOD WASTE.
NEXT SLIDE, PLEASE.
SO THE PRIMARY FOCUS OF THIS
PART OF THE DISCUSSION IS AROUND
HOW CLIMATE CHANGE MAY AFFECT
CONSUMER BEHAVIOR AROUND FOOD
WASTE AND STORAGE IN THE
HOUSEHOLDS.
I WILL PROVIDE A LITTLE BIT OF
CONTEXT ON THE OTHER DIRECTION
JUST BECAUSE THAT IS WHERE MY
AREA, PRIMARY AREA OF EXPERTISE
IS BUT REALLY OUR FOCUS IS ON
THE DIRECTION OF THE ARROW YOU
SEE HERE.
NEXT SLIDE, SO WHEN WE THINK
ABOUT CONSUME I REMEMBER LEVEL
OR HOUSEHOLD LEVEL FOOD WASTE,
IT NEGATIVELY, WE CAN THINK
ABOUT IT IN A SUSTAINABILITY
CONTEXT WHEN WE'RE THROWING AWAY
FOOD FOR ONE REASON OR ANOTHER,
WE'RE THROWING AWAY MORE THAN
THAT FOOD AND EVERYTHING THAT
HAPPENED ALONG THE SUPPLY CHAIN
SO ALL OF THE RESOURCES THAT
WERE USED ALL OF THE NUTRIENTS
THAT ARE EMBEDDED IN THAT FOOD
AND ALL OF THE LABOR AND CARE
THAT WENT INTO THROWING AWAY
THAT FOOD SO WE'RE THROWING AWAY
MORE THAN ECONOMIC VALUES AND
WE'RE THROWING AWAY A LOT WHEN
THIS HAPPENS SO IT'S NOT ONLY
THE EMBEDDED VALUE BUT THE
OPPORTUNITY COST ALSO THINKING
ABOUT HOW FOOD WASTE CAN BE USED
MORE OPTIMALLY WHEN WE HAVE
WASTE SO PRIMARILY FOOD WASTE IN
THE UNITED STATES IS LAND
FILLED, CONSUMER LEVEL FOOD
WASTE THERE ARE OPPORTUNITIES
ALONG THE ENTIRE SUPPLY CHAIN TO
BE PUTTING WASTE WHEN IT NEEDS
TO HAPPEN TO ITS HIGHEST AND
BEST USE WHETHER THAT IS BEEN
RE-PURPOSES FOR FEEDING ANIMALS
AND COMPOSTING OR ENERGY
PRODUCTION VIA SOMETHING LIKE
ANAEROBIC DIGESTION TO PRODUCE
ENERGY AND SO WE'RE NOT ONLY
WASTING THE EMBEDDED VALUE BUT
THE OPPORTUNITY OF USING IT FOR
A DIFFUSE WHEN THAT IS
AVAILABLE.
WHEN WHEN WE TALK ABOUT FOOD
WASTE, WE'RE TALKING ABOUT A
TREMENDOUS SCALE OF AN ISSUE
THAT WE COULD WRITE SEVERAL
REPORTS ON BY THEMSELVES BUT
JUST FOR A LITTLE BIT OF GLOBAL
CONTEXT, ESPECIALLY, FOOD WASTE,
14% OF ALL FOOD PRODUCED WAS
LOSS BETWEEN HARVEST AND MARKET
AND 17% WAS WASTED IN THE RETAIL
AND BY CONSUMERS AT THOSE LEVELS
AND NEXT SLIDE.
WHEN WE THINK THOSE TECHILY
ABOUT OUR WORKING GROUP AND THE
FOCUS ON CONSUMER AND HOUSEHOLD
LEVEL FOOD WASTE, WE WANT TO SET
THE STAGE A LITTLE BIT HERE
BEFORE WE TALK ABOUT SOME
DRIVERS AND BEHAVIORS.
SO, IN THE UNITED STATES, WE
WASTE APPROXIMATELY A POUND PER
PERSON PER DAY OF FOODS AND THIS
EDIBLE FOOD THAT WOULD BE WASTED
NOT IN EDIBLE PORTIONS OF FOOD
SO THAT'S U.S. CONTEXT
SPECIFICALLY AND GLOBALLY, WE
KNOW THAT HIGH AND MIDDLE INCOME
COUNTRIES HAVE GREAT PER-CAPITA
WASTE RATES AT THE CONSUMER
LEVEL THAN LOW INCOME COUNTRY
LOOKING AT THE DISPARITIES
BETWEEN EUROPE AND NORTH AMERICA
AROUND 100 KILOGRAMS PER YEAR
AND VERSUS SUB SA HER ANT AFRICA
AND SOUTHEAST ASIA AROUND EIGHT
KILOGRAMS PER YEAR PER-CAPITA SO
CONSUMER AND HOUSEHOLD LEVEL
FOOD WASTE IS MUCH MORE OF A
HIGH AND MIDDLE INCOME COUNTRY
PROBLEM THAN A LOW INCOME
COUNTRY PROBLEM AND MORE IN LOW
INCOME COUNTRY, THE FOOD SPOIL
AGE AND EARLY KI EARLY KIND OF E
ARE LARGER CONCERNS BECAUSE OF
COLD CHAIN AND LACK OF AVAILABLE
STORAGE AND IT'S A ISSUES WITH
POST HARVEST, ET CETERA.
IN THE UNITED STATES, WE, AS I
SAID PREVIOUSLY, LANDFILL MOST
OF OUR FOOD WASTE AND THOUGH
ALTERNATIVE MANAGEMENT
STRATEGIES ARE ON THE INCREASE
WITH THE ADVENT OF CURBSIDE
COMPOSTING AND MAJOR
METROPOLITAN AREAS OR SMALL
CITIES AND TOWNS AND THEN
FINALLY JUST KIND OF SETTING THE
STAGE HERE AND MAKING THE
LINKAGE TO DIETARY PATTERNS AND
AS WE THINK ABOUT POLICY AND
PROMOTION OF HEALTHY DIETS IN
THE U.S. POPULATION, THERE'S A
POSITIVE CORRELATION BETWEEN
DIET QUALITY AND CONSUMER-LEVEL
FOOD WASTE SO AS OUR DIETS ARE
HEALTH YEAR WE TEND AT THE
CONSUMER LEVEL TO WASTE MORE AND
THIS IS BECAUSE HIGH-QUALITY
DIETS HAVE THINGS LIKE MORE
PERISHABLE FRUITS AND VEGETABLES
AND HIGHER LEVELS OF FOOD MILK
CONCEPTION IN THE UNITED STATES,
ET CETERA.
THAT'S A REALLY IMPORTANT
DYNAMIC THAT NEEDS TO BE
CONSIDERED AS WE TALK ABOUT
THINGS LIKE TRANSITIONING TO
HEALTHEALTHIER DIETS AND THESE
RELATIONSHIPS WITH HOUSEHOLD
FOOD WASTE AND I'LL TURN IT OVER
TO PRISCILLA.
>> HELLO, I'M PRISCILLA CONNERS
A ASSOCIATE AT THE UNIVERSITY OF
NORTH TEXAS AND I DO RESEARCH ON
CONSUMER FOOD CHOICE AND HE DID
QUITE A BIT ON CONSUMER
INTERPRETATION OF FOOD LABELS,
EXPERT LABELS SPECIFICALLY AND
WHETHER TO HAVE WASTE OF FOOD
BUT LET'S TAKE A LOOK AT DRIVERS
OF CONSUMER OR HOUSEHOLD FOOD
WASTE.
WHAT IS CONSUMER FOOD WASTE.
CONSUMER FOOD WASTE IS EDIBLE
FOOD, APPROPRIATE FOR
CONSUMPTION, THAT IS DISCARDED
OR LEFT TO SPOIL REGARDLESS OF
CAUSE.
ANOTHER DRIVER OF CONSUMER FOOD
WASTE IS SHOPPING HABITS.
SUCH AS PURCHASING TOO MUCH AT
ONE TIME AND THIS IS OFTEN
PROVOKED BY BY-ONE-GET-ONE FREE
OR SHOPPING AT LARGE CHAIN
GROCERY STORES WHERE YOU BUY A
LARGER AMOUNT AND YOU MAY NOT
FIND AN OPPORTUNITY TO USE IT
WHEN YOU GET HOME.
LACK OF PLANNING.
OVER COOKING.
OVER BUYING, AND NOT USING
LEFTOVERS EFFECTIVELY.
SO THAT THEY SIT IN THE
REFRIGERATOR WITHOUT A PLAN TO
USE IT TO CREATE A NEW MEAL.
ALSO PERCEIVED FRESHNESS RELIANT
OON EXPIRATION DATE LEVELS.
A MISINTERPRETATION OF THE
PURPOSE OF A LABEL AND A
TENDENCY AT THE GROCERY STORE
AND THE HOME TO DISCARD FOOD
THAT MIGHT BE EDIBLE AND SAFE
BUT IT'S APPROACHING THE
EXPIRATION DATE LABEL TIME AND
SO THERE'S A FEAR OF THIS WAS
JUST PUBLISHED ON 2021 AND IT
SHOWS THEIR RESEARCH THEY DID ON
A LARGE STUDY OF A NUMBER OF
REPORTED ARTICLES AND WHAT IS
PROMPTING FOOD WASTE IN THE
HOME.
SOME AREAS I JUST WANT TO POINT
OUT IS, PSYCHOLOGICAL FACTORS,
FOOD WASTE KNOWLEDGE, FOOD WASTE
INVOLVEMENT.
DO THEY CARE ABOUT IT?
IS IT SOMETHING THEY KNOW ABOUT?
IS IT SOMETHING THEY WANT TO
REDUCE.
NORMS HAVE BEEN DISCUSSED
ELSEWHERE BUT MY FAMILY DOES A
BIG PART OF THIS AND THEN
THERE'S SITUATIONAL FACTORS AS
WELL AS SOCIOECONOMIC FACTORS
AND PART I'M REALLY INTERESTED
IN IS HOUSEHOLD FOOD WASTE
JOURNEY.
AND ON THE HOUSEHOLD FOOD WASTE
JOURNEY WE CAN LOOK AT PLANNING.
AND I RECENTLY DID SOME RESEARCH
WITH YOUNG ADULTS IN TERMS OF
HOW DID THEY HANDLE FOOD IN THE
HOME AND ONE THING THAT KEPT
COMING UP IS, THEIR INTEREST
LEARNING HOW TO BETTER PLAN WHAT
IS A MEAL AND HOW SHOULD I PLAN
FOR IT?
SO LACK OF PLANNING IS A BIG
FACTOR AMONG THE PEOPLE THAT I
INTERVIEWED.
IN STORE, OVER PURCHASING COMING
UP OVER AND OVER AGAIN.
RESPONDING TO SPECIALITIES AND
DEALS, BUYING TOO MUCH AND
ACTUALLY ONE OF THE INTERESTING
ONCE THAT CAME UP IN THIS STUDY
IS THAT COMMUNICATION AMONG
HOUSEHOLD MEMBERS.
ANOTHER INTERESTING ONE I
THOUGHT WAS ON HERE WAS PRESENCE
OF CHILDREN.
YOU MIGHT DO MORE IMPULSIVE
BUYING IF THE CHILDREN ARE ALONG
ON YOUR SHOPPING TRIPS.
IN TERMS OF STORAGE.
SUBOPTIMAL STORAGE.
THIS IS A BIG ONE.
DO PEOPLE REALLY UNDERSTAND AND
KNOW WHERE TO STORE FOOD IN
THEIR HOME?
ONE THING THAT CAME UP IN THIS
STORY AND HOW PEOPLE KEEP THEIR
RE FRIGATE OR.
MAYBE IF IT WAS COLDER THEY
WOULD HAVE LONGER AND MAYBE
THERE'S FOOD TO NEEDS TO BE
REFRIGERATED AND FROZEN WHEN YOU
BRING IT HOME AND AND COOKING,
AGAIN, THIS CAME UP AND OUR
STUDY OF FOOD WASTE AMONG YOUNG
ADULTS AND THEY DON'T HAVE THE
CULINARY SKILLS AND CAN I A SUN
THE IMPULSIVENESS OF A FOOD
USING SENSORY SKILLS, TASTE,
APPEARANCE, SMELL AND HOW WOULD
I DO THAT.
WHAT DO I DO WITH LEFTOVERS.
WHAT DO I DO WHEN THERE'S
SOMETHING LEFTOVER.
IT SITS IN THE REFRIGERATOR AND
GOES INTO THE WASTE BIN.
AND LASTLY, IN TERMS OF FOOD
WASTE KNOWLEDGE, FOOD WASTE
PREPARATION IS I'M NOT
SEPARATING IT OUT I'M THROWING
IT IN WITH ALL THE OF THE REST.
THESE ARE DRIVERS OF FOOD WASTE,
BOTH AT PERSONAL PSYCHOLOGICAL
SOCIAL LEVEL AND ALSO IN MY
PRACTICES AND HOUSEHOLD IN TERMS
OF HOW I PLAN, WHAT I DO IN THE
STORE, WHAT I DO FOR STORAGE AND
MY OWN COOKING, BIG AREA HERE,
AND WHAT WE DO WITH CONSUMPTION
OF LEFTOVERS OR DO WE WASTE
THEM?
THANK YOU, NEXT SLIDE, PLEASE.
AND I THINK I'M TURNING IT OVER
TO NICOLE.
>> SURE, I REALIZED I GOT SO
EXCITED TO TALK ABOUT FOOD WASTE
THAT I FAILED TO INTRODUCE
MYSELF SO I'LL GO AHEAD AND DO
THAT NOW.
I'M NICOLE BLACKSTONE FROM THE
FREED MAN SCHOOL OF NUTRITION
SCIENCE AND POLICY AT TUFTS
UNIVERSITY AND MY AREA OF
RESEARCH IS ASSESSMENT OF SOCIAL
AND ENVIRONMENTAL SUSTAINABILITY
FOOD SYSTEMS.
SO, COMING BACK TO FOOD WASTE,
WE STARTED A PRELIMINARY
LITERATURE REVIEW FOR THE
WORKING GROUP AND WANTED TO POSE
A FEW QUESTIONS IN THIS AREA
THAT WE THINK MIGHT BE FRUITFUL
TO EXPLORE.
SO, THE FIRST SET OF QUESTIONS
IS AROUND WHETHER KNOWLEDGE OR
VALUES CLIMATE AND ENVIRONMENTAL
CHANGE INFLUENCE CONSUMER FOOD
WASTE PATTERNS AND WE'RE
THINKING ABOUT THIS WE THOUGHT
YOU KNOW, MAYBE THERE ARE TWO
SEPARATE PATHWAYS AND LITERATURE
THAT WE COULD EXPLORE SO, HOW
MIGHT KNOWLEDGE OR VALUES LEAD
TO BEHAVIOR THAT END UP WITH
CONSUMERS REDUCING THE AMOUNT
THAT THEY WASTE IN THE HOUSEHOLD
SO ACTUALLY "LINCOLN," AS
PRISCILLA WAS SAYING A MAYBE
PLANNING BETTER AND BUYING LESS,
ET CETERA AND IN WAYS THAT LEAD
TO ABSOLUTE REDUCTIONS IN WASTE
AMOUNTS AND THEN SECOND, HOW
MIGHT A CHANGE IN KNOWLEDGE OR
VALUES AROUND CLIMATE AND
ENVIRONMENTAL CHANGE LEAD TO
CONSUMERS MANAGING WASTE
DIFFERENTLY SO, PERHAPS
CONSUMERS HAVE A CLIMATE
AWARENESS AND THEN YOU KNOW,
SIGN UP FOR A CURBSIDE
COMPOSTING SERVICE OR SOMETHING
OF THAT NATURE SO MAYBE THEY
LEARN TO, OR THEY CHOSE TO
MANAGE WASTE DIFFERENTLY.
THERE'S A SMALL BODY OF RESEARCH
I BELIEVE THAT LOOKS AT THIS
SORT OF HALO EFFECT OF IF A
CONSUMER KNOWS THEY CAN COMPOST
FOOD WASTE INSTEAD OF LANDFILL
IT THAT IT MAY ACTUALLY REDUCE
THE DESIRE OR THE MOTIVATION TO
WASTE LESS.
THERE'S AN INTERESTING DYNAMIC
HERE THAT I THINK WE CAN EXPLORE
IN THE WORKING GROUP AND THE
EVIDENCE REVIEW THUS FAR WE
FOUND THAT THERE DOES SEEM TO BE
EVIDENCE OF AN ATTITUDES
BEHAVIOR GAP IN THIS SPACE WHERE
SOME CONSUMERS INDICATE THEY'RE
CONCERNED ABOUT THE ENVIRONMENT
OR CONCERNED ABOUT CLAIM AT BUT
IT DOESN'T TRANSLATE INTO
DIFFERENT BEHAVIORS BUT THERE
MAY ALSO BE INTERVENTIONS IN
THAT SPACE TO ADDRESS THE
ATTITUDE BEHAVIOR GAP.
NEXT SLIDE.
AND THEN, FINALLY, THIS ONE IS,
I DON'T THINK IN PRISCILLA OR
I'S WHEEL HOUSE BUT WE WANTED TO
THROW IT OUT THERE AS A
POTENTIAL OF AREA OF FOCUS AND
MAYBE IF THE WORKING GROUP
AGREES THIS IS INTERESTING MAYBE
WE CAN TRY TO LINK IN ANOTHER
EXPERT WHO HAS MORE EXPERIENCE
IN THIS SPACE AND THESE ARE
QUESTIONS AROUND HOW DOES IT
INFLUENCE HOME FOOD STORAGE AND
WHICH GENE TALKED A LITTLE BIT
WITH IT AND LOSS AND WASTE AND
HOW TO COULD CHANGE IN THE
FUTURE SO THINKING ABOUT SOME
PATHWAYS WE CAN EXPLORE HERE.
IN THE FUTURE AND PRESENTLY
RIGHT WITH RISING TEMPERATURES
FROM CLIMB AND IT MAY LEED TO
INCREASED ENERGY DEMAND FOR
COOLING AND STORING FOOD AT HOME
AND THIS WOULD IT'S REALLY HOT I
DON'T WANT TO USE MY STOVE.
I'LL CHANGE HOW I TOOK.
THESE ARE MENTIONED IN THE OTHER
WORKING GROUP PRESENTATIONS AND
AND I THINK THAT'S ALL WE HAVE
ON FOOD PASTE.
CAN YOU GO TO THE NEXT SLIDE,
PLEASE.
>> YEAH, SO THANK YOU TO ALL
WORKING GROUP MEMBERS FOR THOSE
REALLY INTERESTING
PRESENTATIONS.
I FEEL LIKE WE COULD HAVE HAD
SEVERAL HOUR LONG DISCUSSION OR
WORKSHOP ON ANY ONE OF THOSE AND
WE WOULD LOVE TO KAREN, DO YOU
HAVE ANY THOUGHTS BEFORE WE JUMP
INTO DISCUSSION?
>> I AGREE THOSE ARE GREAT
PRESENTATIONS ASK THANK YOU SO
EVERYONE FOR PUTTING THOSE
TOGETHER.
SO NOW WE WOULD LOVE TO OPEN OUR
LAST, WE HAVE ABOUT 18 MINUTES
LEFT AND WE HAD QUESTIONS THAT
WE POSED HERE AND TO GET US
STARTED AND WE WANT TO HEAR
FEEDBACK ON OUR OTHER RESEARCH
GAPS WE SHOULD ADD?
>>
>> YES, DAN.
>> THANK YOU FOR THAT.
THAT WAS JUST A STELLAR SET OF
PRESENTATIONS AND REALLY SORT OF
HIGHLIGHTED THE VALUE OF THE
ECOLOGICAL APPROACH ENCUMBERED
BOTH IN THE INCERTAINAL
ENVIRONMENTS AND IN TERMS OF
TASTE PREFERENCES AND ET CETERA.
AS WELL AS THE EXTERNAL FACTORS.
I'M WONDERING, GIVEN THE WHEN
THIS IS PART OF THE PROCESS AND
PARALLEL AND RACY MISSION AND
PREVIOUS DYING AND I'M WONDERING
IF YOU GUYS WANT TO TAKE ON
DIFFERENCES AND IN DIETARY
PATTERNS IN THE CONTEXT AND REAL
FOUR PRIMARY PATTERNS THAT ARE
THE FOCUS OF DIE TAR TEE
GUIDELINES AND IS THAT SOMETHING
WORTH CONSIDERING?
>>
>> CAN YOU SAY THAT AGAIN?
>> SORRY.
>> LET'S FOCUS ON DIETARY
PATTERNS IN THE DIETARY
GUIDELINES FOR AMERICANS
PROCESSING THEIR THREE OR FOUR
PATTERNS THAT THEY'RE
HIGHLIGHTING AND I'M WONDERING
IF THE THINGS THAT YOU'VE
DISCUSSED TODAY MIGHT BE
CONSIDERING THE CONTEXT AND
THOSE NOT PATTERNS.
>> I THINK IT WOULD TAKE A
SEPARATE COMMITTEE BECAUSE THE
COMMITTEE IS USUALLY 20 TO 25
NUTRITION EXPERTS TRYING TO
SYNTHESIZE THE NUTRITION DATA
MOST HAVE LITTLE KNOWLEDGE ON
SUSTAINABILITY AND ARE NOT
EXPERTS QUIT TO MAKE
RECOMMENDATIONS ON THAT AND AS
EXEMPLAR OF HOW THESE
RELATIONSHIPS MIGHT WORK AND I'M
NOT SUGGESTING WE MAKE
RECOMMENDATIONS ABOUT THOSE
PATTERNS AND I'M JUST SUGGESTING
THAT IF THERE'S A CHANGE TO
PEOPLE MAKING DECISIONS ABOUT
THE MEDITERRANEAN DIET OR ANY
OTHER OF THE CHOICES THAT IN THE
TIMES THAT ARE BEING CONSIDERED.
CAN BE DOCUMENTED THOSE?
>> SO I HAVE BEEN PART OF
MULTIPLE REVIEW EFFORTS ONE OF
WHICH IS A REVIEW PUBLISHED TWO
I THINK WE PUBLISHED IT TWO
YEARS AGO AND WE LOOKED AT THE
ENVIRONMENTAL, THE VILE ABLE
LITERATUREN THE SUSTAINABILITY
IMPACTS OF THE EGA PATTERNS AND
IT'S ACTUALLY AN AREA OF CURRENT
WORK FOR ME SO, IF THAT IS OF
INTEREST, LIKE LINDSEY AND WE
COULD TALK ABOUT HOW WE MIGHT
INCOMPETENT GREAT SOMETHING LIKE
THAT.
IN ALIGNMENT WITH THE WAY THAT
THE FRAMEWORK HAS BEEN PUT
TOGETHER BECAUSE I THINK THAT WE
DEFINITELY HAVE DATA ON THAT AND
I DON'T THINK IT WOULD BE IN
SCOPE, I AGREE WITH REAGAN THAT
THERE'S LIKE, ADDITIONAL WORK
THAT NEEDS TO BE DONE AND WE
COULDN'T DO A NEW REVIEW RE, BUT
WOULD BE POSSIBLE TO REVIEW
WHAT'S BEEN DONE AND THERE'S A
LOT OF REVIEWS WE CAN PULL IN
SUCH THAT WE WOULDN'T HAVE TO DO
OUR OWN COACHING REVIEW ASK WE
CAN TALK ABOUT THE STRATEGY.
>> WE'RE NOT LOOKING TO PICK
WINNERS AND LOSERS HERE.
>> FOR SURE.
>> JUST TRYING TO EXPLORE THE
EVIDENCE TO SEE IF WE HAVE ANY
EVIDENCE AND EXTEND EVIDENCE TO
INDICATE THAT CHOICES ARE
CHANGING.
AND THEY REFLECT THE COMMENT
PLEX TEE OF THE TOTAL DIET AND
WE'RE THINKING ABOUT CONSUMERS
MAKING CHOICES AND I'M NOT SURE
TO THE EXTENT TO WHICH CONSUMERS
ARE THINKING ABOUT IN THEIR
HEADS, LIKE OH THIS GOES WITH
THE MEDITERRANEAN DIET OR
THEY'RE JUST THINKING ABOUT THAT
SPECIFIC GROUP AND LIKE THEY MAY
BE THINKING ABOUT IT WITH
REGARDS TO ANIMAL SOURCE FOODS
FOR EXAMPLE AND SO, I MEAN, I
THINK IT'S REALLY INTERESTING.
I'M NOT SURE HOW WE WOULD DO IT
HERE?
NICOLE IT SOUNDS LIKE YOU HAVE
SOME IDEAS ALREADY.
>> YEAH, I AGREE WITH THE
CONSUMERS MAY NOT KNOW WHAT
PATTERNS THEY'RE FALLING BUT CAN
WE LOOK AT FOODS WITHIN THE
DIETARY PATTERNS AND SEE IT THAT
WAY.
THIS MIGHT BE ONE WAY THAT YOU
GUYS CAN DO A PLY CASE STUDY
APPROACH AND A LYING YOUR
FRAMEWORK AND LOOKING AT IT IN
THE CONTEXT OF THESE TYPES OF
DIETARY PATTERNS.
IT'S JUST A THOUGHT, I'M NOT
LOOKING TO MAKE MORE WORK, IT'S
JUST WANT TO PUT IT INTO A
CONTEXT THAT MIGHT BE USEFUL.
ANYONE FROM WORKING GROUP THREE,
FOUR OR FIVE?
>> GREAT, ALL RIGHT.
WELL, WE'LL TAKE THAT AS A TEST
ENDORSEMENT THAT WE'RE ON THE
RIGHT TRACK.
>> NO QUESTION ABOUT THAT.
>> DAN, DO YOU HAVE ANY FINAL
WORDS IF ANYONE ELSE HAS
ANYTHING TO ADD?
>> IS DREW STILL ON THE CALL?
>> I AM.
THIS IS BEEN GREAT, GUYS.
ABSOLUTELY FANTASTIC.
>> ALL RIGHT.
AND ALISON STYMER.
ARE YOU STILL ON THE CALL?
>> SHE HAD TO STEP AWAY AND SHE
MIGHT STILL BE OUT.
>> OKAY.
>> ALL RIGHT.
WELL, ALL I CAN DO IS REINFORCE
THE NOTION THIS WAS EXACTLY SPOT
ON AND YOU GUYS ARE GOING
EXACTLY THE RIGHT DIRECTION AND
IT'S TREMENDOUSLY INFORMATIVE
AND IT'S GOING TO BE A
TREMENDOUS CONTRIBUTION TO THE
PROCESS.
WITH REGARD TO THE COMMENTS JANE
MADE WITH CONSUMER CONFUSION, I
DO THINK IT'S IMPORTANT THAT WE
HE WILL BELLISH THE OPPORTUNITY
TO BE BE CLEAR ABOUT OUR
TERMINOLOGY AND REAND WHAT WE'RE
TALKING ABOUT.
WE DON'T HAVE TO MAKE
RECOMMENDATIONS, FOR EXAMPLE,
BUT YOU KNOW YOU NEED TO USE GAS
STOVE OR INDUCTION STOVE.
WE SHOULD BE CLEAR IN PRESENTING
THE ISSUES SO THAT ANYBODY THAT
READS THIS COMES AWAY
UNDERSTANDING AT LEAST WHAT THE
QUESTION IS.
EX AND SO THAT'S AN IMPORTANT
OPPORTUNITY FOR US.
I'M GRATEFUL FOR EVERYBODY'S
EFFORTS HERE.
WE IN THE SECRETARY ARE HERE TO
SUPPORT YOU AND IF ANYBODY HAS
ANY QUESTIONS, MOVING FORWARD,
WE'RE HAPPY TO ANSWER THEM.
THIS SESSION IS RECORDED AND
WILL BE AVAILABLE TO YOU GUYS.
HOPEFULLY WE'LL HAVE AN
OPPORTUNITY TO INTER AGENT MORE
CLOSELY AT LEAST THE WORKING
GROUP CHAIRS WILL INTERACT MORE
CLOSELY TO MAKE SURE WE'RE ALL
MOVING IN THE SAME DIRECTION.
WITH THAT, I THINK WE CAN CLOSE
OUR NEXT SESSION IS ON THE
27th, WORKING GROUP THREE.
AND WE'LL FOCUS ON FOOD SYSTEMS
AND I'M SURE THAT IT WILL BE A
GREAT INTEREST TO EVERYBODY.
TO THOSE OF TH OF YOU THAT HAVED
US ON THE OUTSIDE PLATFORM, THE
OTHER PLATFORM, THANK YOU FOR
YOUR NOT WILLINGNESS TO LISTEN
IN AND WE'RE HAPPY TO ANSWER
QUESTIONS THAT YOU MAY HAVE AND
WE'LL SEE YOU AT THE NEXT
WORKSHOP.
THANK YOU, EVERYBODY.