Critical reading of gastronomic writing Sustainability could be considered the capacity of diversity and productiveness for next generations. Therefore food sustainability relates to every aspect involving the preservation of the environment and the food produced (Aiking & de Boer, 2004). The purpose of this essay is to analyse the topic of food sustainability through three non-academic articles which talk about food and gastronomy. In this way the text will aim to answer the question what is good to eat? In order to answer the question, the articles‘ The Whey Forward’ by chef Matt Damon, ‘Star Rating System Receives Thick of Approval’ and ‘Citrus Caviar’ by magazine Food Australia will be analysed and compared to expose the ways in how they …show more content…
94, no.6, pp. 17, Proquest Database,
A major issue that is occurring in America is a phenomena known as “food deserts”, most are located in urban areas and it's difficult to buy affordable or good-quality fresh food. Whereas in the past, food deserts were thought to be solved with just placing a grocery store in the area, but with times it has become an issue that people are not picking the best nutritional option. This issue is not only making grocery store in food deserts are practically useless and not really eliminating the issue of food deserts because even when they are given a better nutritional option, and people are not taking it. In my perspective, it takes more than a grocery store to eliminate ‘food deserts’. It's more about demonstrating the good of picking the nutritional option and how it can help them and their families. For example, “Those who live in these areas are often subject to poor diets as a result and are at a greater risk of becoming obese or developing chronic diseases.”(Corapi, 2014).
Every popular belief of food and nutrition is carefully analyzed and debunked by Pollan using various examples from cultural habits, basic scientific processes and relevant studies and experiments. The vast amount of information from numerous, and likely fraudulent, sources reflect the message he is trying to convey: that food is naturally too complicated to study and perfect in science. Each chapter flows smoothly into the next topic as explanations become clearer and more in-depth. His knowledge in the topic and history is strongly demonstrated as well, building his credibility with his audience.
Over the years food has changed from more natural occurring products to quick and easily accessible ones. I for one blame the companies who accept and encourage this. From the previous essay, it also provides a series of questions for which we should be analyzing our food: “How fresh is it? How far was it transported? How pure or clean is it?” (Berry). Simply, we need to be more aware about our food. Food used to be only grown. There was no way
According to Roni Neff, Marie Spiker, and Patricia Truant, up to 40% of all food produced in America is thrown away (Neff, Spiker, & Truant, 2015, p.2). This wasted food is worth hundreds of billions of dollars that is lost each year in the United States alone, and creates many threats to our country. Food waste is an important and widespread issue in the United States because most of the food thrown away is perfectly fine, it could be used to feed the hungry, and the waste hurts the environment.
The book The No-Nonsense Guide to World Food, by Wayne Roberts introduces us to the concept of “food system”, which has been neglected by many people in today’s fast-changing and fast-developing global food scene. Roberts points out that rather than food system, more people tend to recognize food as a problem or an opportunity. And he believes that instead of considering food as a “problem”, we should think first and foremost about food as an “opportunity”.
Nutritionism and Today’s Diet Nutritionism is the ideology that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components. In the book, “In Defense of Food” by Michael Pollan, he critiques scientists and government recommendations about their nutritional advice. Pollan presents a strong case pointing out the many flaws and problems that have risen over the years of following scientific studies and government related warnings on the proper amount of nutrients needed for a healthy diet. Pollan’s main point is introducing science into our food system has had more of a negative impact than a positive one, we should go back to eating more of a traditional diet. I believe food science has given us
America is a capitalist society. It should come to a surprise when we live like this daily. We work for profit. We’ll buy either for pleasure or to sell later for profit. It should come to no surprise that our food is made the same way because we are what we eat. We are capitalist that eat a capitalist meal. So we must question our politics. Is our government system to blame for accepting and encouraging monopolies?
Many consumers misunderstand the labels and sometimes throw food that can still be considered as edible. As a result, just in the United Kingdom alone “2 million tonnes of annual food waste is due to confusion over date labels” which is a very devastating statistic because this kind of issue can be easily resolved if someone actually cared about the food waste problem (Clearer label plan in bid to reduce food waste). In effect, U.K.’s food department are attempting a new way to improve labelling to prevent edible food to go into the garbage. With this in mind, the waste agency decided to stop using complicated labels such as saying that milk can only stay 3 days in the fridge after opening but as a matter of fact it could actually stay much longer. The plan is that to replace the phrase “sell by” and start using “display by” because through this, consumer will have an idea when the food is bad to eat. Overall, this will teach people that food are still safe to eat even after the sell date and the only downside to it is that it’s less fresh than
"U.S. Food System Facts Sheet." Center for Sustainable Systems . The University of Michigan , 2010. Web. 29 Nov. 2011. .
Food insecurity and poor nutrition is an alarmingly large problem for low income families, especially in developing countries. Many strategies exist to fight this problem, although not many of these address all the factors contributing to it along with all the possible solutions to solve it. In many cases, multiple strategies must correlate and work together so that all the determinants of this issue are addressed and can fight food insecurity from different angles. This essay will discuss the significance of the problem, a range of possible strategies to solve the problem, and go into detail on a select few that will correlate and work together to solve different factors of food insecurity and poor nutrition.
fifty years (Rubin 430). Leading voices in the food industry have had different views on the
Sidney W. Mintz, Time, Sugar, and Sweetness. Food and Culture. Third edition. Carole Counihan and Penny Van Esterik, eds.(UK: Tylor and Francis 2013)
Food waste is defined by food that is lost, wasted, or discarded and is caused through a few different processes. Food is wasted through many different ways at farms, grocery stores, and in homes. Over 40% of the food in the United States, specifically, goes to waste and 97% percent of this waste goes straight to landfills. The main issue with food waste is that the majority of food is being wasted unnecessarily. In stores, food is often thrown out because it does not meet specific standards that dictate what may be desirable to consumers. This issue of food picking is important as foods are not always being thrown away because they have gone bad, but because they have appearances that do not seem attractive. If we hope to lessen the environmental impact we have as a result of the mass
“I’m full.” This thought enters your head as you gaze down at your third plate of food. There’s at least a full meal before you but you underestimated how much your stomach can take. What should you do? Well, you are at a buffet. Just put the plate to the side so that the server can take it and throw it away. After that, you have nothing to worry about. Your stomach is saved and you can just repeat the same process whenever you cannot finish a plate of food. No harm is done right? Think again.
Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and