Introduction to the U.S. Food System E-Book
80,99 €
Mehr erfahren.
- Herausgeber: John Wiley & Sons
- Kategorie: Fachliteratur
- Sprache: Englisch
A public health approach to the US food system
Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions.
The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations.
Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation.
- Presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food
- Examines the political factors that influence food and how it is produced
- Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others
Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.
Sie lesen das E-Book in den Legimi-Apps auf:
Seitenzahl: 1261
Veröffentlichungsjahr: 2014
Ähnliche
Table of Contents
Title Page
Copyright
List of Figures and Tables
Dedication
Introduction
What's Inside
Parts
Focus and Perspectives Features
REFERENCE
Acknowledgments
About the Editor
Author Affiliations
About the Center for a Livable Future
Chapter 1: Food Systems
THE FOOD SYSTEM AS A SYSTEM
PUBLIC HEALTH
THE US FOOD SYSTEM: AN OVERVIEW
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Part 1: Outcomes
Chapter 2: Food System Public Health Effects
DIETARY HEALTH
Occupational and Environmental Health
FOOD SAFETY
CONCLUSION
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Chapter 3: Ecological Threats to and from Food Systems
STATUS OF NATURAL RESOURCES AND ECOSYSTEM SERVICES ESSENTIAL TO FOOD SYSTEMS
PROCESSES THROUGH WHICH ECOLOGICAL HEALTH IS THREATENED
MOVING TOWARD MORE ENVIRONMENTALLY SUSTAINABLE PRACTICES
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Chapter 4: The Food System and Health Inequities
HEALTH INEQUITIES AND FOOD SYSTEMS IN THE UNITED STATES
ELABORATING THE PATHWAYS
CONCLUSION
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Chapter 5: Public Health Implications of Household Food Insecurity
DEFINITION, DISTRIBUTION, AND DETERMINANTS OF FOOD INSECURITY
NUTRITION ASSISTANCE PROGRAMS
BROADER PERSPECTIVES
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Chapter 6: Community Food Security
HISTORY AND EVOLUTION OF CFS
MEASURING COMMUNITY FOOD SECURITY
CFS POLICIES AT MULTIPLE LEVELS
HOW DOES CFS CHANGE HAPPEN?
CFS and Public Health
CHALLENGES FOR THE CFS FIELD
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Part 2: Drivers of the Food System
Chapter 7: Food System Economics
ECONOMICS BOILED DOWN: MODELS, OPTIMIZATION, EQUILIBRIUM, AND SOCIAL OPTIMALITY
AGRICULTURE AND FOOD PRODUCTION
FOOD MANUFACTURING AND THE FOOD SUPPLY CHAIN
FOOD CONSUMPTION
CONCLUSION
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Chapter 8: Policies That Shape the US Food System
FEDERAL FOOD SYSTEM LEGISLATION: THE PROCESS
HOW ALLIANCES SHAPE POLICY
THE POLICY-MAKING PROCESS AND THE ROLE OF STAKEHOLDERS: THE FARM BILL AS AN EXAMPLE
THE HISTORY OF US FOOD AND AGRICULTURE POLICY: AN OVERVIEW
THE POLITICS OF FOOD SYSTEM POLICY: THE FARM BILL AS AN EXAMPLE
HOW POLICY DRIVES THE FUTURE FOOD SYSTEM: THE ROLE OF PRICE
STATE AND LOCAL POLICY
Conclusion
Summary
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Chapter 9: Food, Culture, and Society
CULTURE AND FOOD
FOODWAYS AND IDENTITY
FOOD AS RITUAL
FOOD, HEALING, AND HEALTH BELIEFS
FOOD AND GENDER
FOOD, POWER, AND POLITICS: FOOD MOVEMENTS
IMPLICATIONS FOR FOOD SYSTEMS
Summary
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Chapter 10: Promotional Marketing: A Driver of the Modern Food System
WHAT ARE FOOD MARKETING AND PROMOTION?
TYPES OF FOOD PROMOTION
Segmentation and Targeting in Food Promotion
EXTENT OF FOOD PROMOTION
WHERE PROMOTIONAL MARKETING FITS INTO THE MODERN FOOD SYSTEM
Dietary Effects of Promotional Marketing
RESPONSES FROM GOVERNMENT AND INDUSTRY
CONCLUSION
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Part 3: Food Supply Chain: From Seed to Sales
Chapter 11: Crop Production and Food Systems
HISTORY OF FARMING SYSTEMS—FROM LOCAL TO INDUSTRIAL
TRADITIONAL SYSTEMS IN THE UNITED STATES
EMERGENCE OF AN INDUSTRIAL AGRICULTURE
INDUSTRIAL CROP FARMING: AN OVERVIEW
FARMS PRODUCING FOR LOCAL AND REGIONAL MARKETS
AGROECOLOGY AND ORGANIC FARMING
CROP PRODUCTION—IMPACTS ON ENVIRONMENT, FOOD SECURITY, PUBLIC HEALTH, AND SOCIETY
CONCLUSION
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Chapter 12: Food Animal Production
INDUSTRIALIZATION OF FOOD ANIMAL PRODUCTION
Public Health Impacts of IFAP
Global and Ecological Concerns
Agroecological Approaches to Food Animal Production
Policy and Dietary Change
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
ACKNOWLEDGMENTS
REFERENCES
Chapter 13: Food Processing and Packaging
FOOD PROCESSING
HOW DO WE PROCESS FOODS?
FOOD PACKAGING
FOOD PROCESSING AND PACKAGING: CHALLENGES
Further Reading
FOOD PROCESSING AND THE ENVIRONMENT
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Chapter 14: Food Distribution
PRIMARY SEGMENTS OF THE FOOD DISTRIBUTION SYSTEM
EVOLUTION OF US FOOD DISTRIBUTION
SYSTEM TRENDS IN CONSUMER EXPENDITURES
THE FUTURE OF RETAIL FOOD DISTRIBUTION
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Part 4: Food in Communities and on Tables
Chapter 15: Food Consumption in the United States
CHANGING EATING PATTERNS
MEAL PATTERNS—WHEN WE EAT
WHAT WE EAT
Conclusion
Summary
KEY TERMS
DISCUSSION QUESTIONS
ACKNOWLEDGMENTS
REFERENCES
Chapter 16: Nutrition
WHAT IS NUTRITION?
NUTRIENTS 101
OTHER NUTRIENTS
OTHER CONSIDERATIONS: ADDITIVES AND NATURALLY OCCURRING CHEMICALS IN FOOD; ORGANIC FOOD
PUBLIC HEALTH NUTRITION APPROACHES
CONCLUSION
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Chapter 17: Healthy Food Environments
WHAT IS A FOOD ENVIRONMENT?
EQUITY
HOMES, SCHOOLS, WORKPLACES
THE BUILT FOOD ENVIRONMENT
CONCLUSION
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Chapter 18: Intervening to Change Eating Patterns: How Can Individuals and Societies Effect Lasting Change through Their Eating Patterns?
DESIGNING SUCCESSFUL DIETARY CHANGE INTERVENTIONS
CASE STUDIES
FUTURE DIRECTIONS FOR DIETARY CHANGE INTERVENTIONS
SUMMARY
KEY TERMS
DISCUSSION QUESTIONS
REFERENCES
Glossary
Photo Credits
Index
End User License Agreement
Pages
ix
x
xi
xii
xiii
xiv
xv
xvi
xvii
xviii
xix
xx
xxi
xxii
xxiii
xxiv
xxv
xxvi
xxvii
xxviii
xxix
xxx
xxxi
xxxiii
1
2
3
4
5
6
7
8
9
10
12
11
13
14
15
16
17
18
19
20
21
22
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
265
266
267
268
269
270
271
272
273
274
275
276
277
278
279
280
281
282
283
284
285
286
287
289
290
291
292
293
294
295
296
297
298
299
300
301
302
303
304
305
306
307
308
309
310
311
312
313
314
315
317
318
319
320
321
322
323
324
325
326
327
328
329
330
331
332
333
334
335
336
337
338
339
340
341
342
343
344
345
346
347
348
349
350
351
352
353
354
355
356
357
358
359
360
361
362
363
364
365
366
367
368
369
370
373
374
375
376
377
378
379
380
381
382
383
384
385
386
387
388
389
390
391
392
393
394
395
396
397
398
399
400
401
402
403
404
405
406
407
408
409
410
411
412
413
414
415
416
417
418
419
420
421
422
423
425
426
427
428
429
430
431
432
433
434
435
436
437
438
439
440
441
442
443
444
445
446
447
448
449
450
451
452
453
454
455
457
458
459
460
461
462
463
464
465
466
467
468
469
470
471
472
473
474
475
476
477
478
479
480
481
482
483
484
485
486
487
488
489
490
491
492
493
494
495
496
497
498
499
500
501
502
503
504
505
506
507
508
509
510
511
512
513
514
515
516
517
518
519
520
521
522
523
524
525
526
527
528
529
530
531
532
533
534
535
536
537
538
539
540
541
542
Guide
Cover
Table of Contents
Introduction
Part 1: Outcomes
Begin Reading
List of Illustrations
Figure I.1
Figure I.2
Figure I.3
Figure I.10
Figure 1.1
Figure 1.2
Figure 1.3
Figure 1.4
Figure 1.5
Figure 1.6
Figure 1.7
Figure 1.8
Figure 2.1
Figure 2.2
Figure 2.3
Figure 2.4
Figure 2.5
Figure 2.6
Figure 3.1
Figure 3.2
Figure 3.3
Figure 3.4
Figure 3.5
Figure 3.6
Figure 3.7
Figure 3.8
Figure 3.9
Figure 3.10
Figure 3.11
Figure 3.12
Figure 3.13
Figure 3.14
Figure 4.1
Figure 4.2
Figure 4.3
Figure 4.4
Figure 4.5
Figure 4.6
Figure 4.7
Figure 4.8a
Figure 4.8b
Figure 5.1
Figure 5.2
Figure 5.3
Figure 5.6
Figure 5.7
Figure 5.8
Figure 5.9
Figure 5.10
Figure 6.1
Figure 6.2
Figure 6.3
Figure 6.4
Figure 6.5
Figure 6.6
Figure 6.7
Figure 6.8
Figure 7.2
Figure 7.3
Figure 7.4
Figure 7.5
Figure 7.6
Figure 8.1
Figure 8.2
Figure 8.3
Figure 8.4
Figure 8.5
Figure 8.6
Figure 8.7
Figure 8.8
Figure 9.1
Figure 9.2
Figure 9.3
Figure 9.4
Figure 9.5
Figure 9.6
Figure 9.7
Figure 9.9
Figure 10.1
Figure 10.2
Figure 10.3
Figure 10.4
Figure 10.5
Figure 10.6
Figure 10.7
Figure 10.8
Figure 10.9
Figure 11.1
Figure 11.2
Figure 11.3
Figure 11.4
Figure 11.5
Figure 11.6
Figure 11.7
Figure 11.8
Figure 11.9
Figure 12.1
Figure 12.2
Figure 12.3
Figure 12.4
Figure 12.5
Figure 12.6
Figure 12.7
Figure 12.8
Figure 12.9
Figure 12.10
Figure 13.1
Figure 13.2
Figure 13.3
Figure 13.4
Figure 13.5
Figure 13.6
Figure 13.7
Figure 13.8
Figure 13.9
Figure 13.10
Figure 14.1
Figure 14.2
Figure 14.3
Figure 14.4
Figure 14.5
Figure 14.6
Figure 14.7
Figure 14.8
Figure 14.9
Figure 14.10
Figure 14.11
Figure 14.12
Figure 14.13
Figure 14.14
Figure 14.15
Figure 14.17
Figure 15.1
Figure 15.2
Figure 15.3
Figure 15.4
Figure 15.5
Figure 15.6
Figure 15.7
Figure 15.8
Figure 15.9
Figure 15.10
Figure 16.1
Figure 16.2
Figure 16.3
Figure 16.4
Figure 16.5
Figure 16.6
Figure 16.7
Figure 17.1
Figure 17.2
Figure 17.3
Figure 17.4
Figure 17.5
Figure 17.6
Figure 17.7
Figure 17.8
Figure 17.9
Figure 17.10
Figure 17.11
Figure 17.12
Figure 17.13
Figure 18.1
Figure 18.2
Figure 18.3
Figure 18.4
Figure 18.5
List of Tables
Table 1.1
Table 2.1
Table 2.2
Table 2.3
Table 2.4
Table 3.1
Table 3.2
Table 5.1
Table 5.2
Table 5.3
Table 7.1
Table 7.2
Table 7.3
Table 8.1
Table 9.1
Table 10.1
Table 10.2
Table 10.3
Table 10.4
Table 12.1
Table 13.1
Table 13.2
Table 13.3
Table 13.4
Table 13.5
Table 14.1
Table 14.2
Table 14.3
Table 14.4
Table 14.5
Table 15.1
Table 15.2
Table 15.3
Table 15.4
Table 16.1
Table 16.2
Table 16.3
Table 16.4
Table 17.1
Table 17.2
Table 18.1
Table 18.2
Table 18.3
Introduction to the US Food System
Public Health, Environment, and Equity
Roni Neff, Editor
Johns Hopkins Center for a Livable Future
Cover design by Wiley
Fruit image © littleny | Thinkstock
Crop Duster image © Brian Brown | Thinkstock
Sky image © Brian Brown | Thinkstock
Wheat Field image © Brian Brown | Thinkstock
Multicultural hands holding fresh potatoes image © Dougal Waters | Getty
Copyright © 2015 by John Wiley & Sons, Inc. All rights reserved.
Published by Jossey-Bass
A Wiley Brand
One Montgomery Street, Suite 1200, San Francisco, CA 94104-4594— www.josseybass.com
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600, or on the Web at www.copyright.com. Requests to the publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, 201-748-6011, fax 201-748-6008, or online at www.wiley.com/go/permissions.
Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages. Readers should be aware that Internet Web sites offered as citations and/or sources for further information may have changed or disappeared between the time this was written and when it is read.
Jossey-Bass books and products are available through most bookstores. To contact Jossey-Bass directly call our Customer Care Department within the U.S. at 800-956-7739, outside the U.S. at 317-572-3986, or fax 317-572-4002.
Wiley publishes in a variety of print and electronic formats and by print-on-demand. Some material included with standard print versions of this book may not be included in e-books or in print-on-demand. If this book refers to media such as a CD or DVD that is not included in the version you purchased, you may download this material at http://booksupport.wiley.com. For more information about Wiley products, visit www.wiley.com.
Library of Congress Cataloging-in-Publication Data
Introduction to the US food system : public health, environment, and equity / Roni Neff, editor.
p. ; cm.
Includes bibliographical references and index.
ISBN 978-1-118-06338-5 (paperback)— ISBN 978-1-118-91306-2 (pdf)— ISBN 978-1-118-91305-5 (epub)
I. Neff, Roni, 1967- editor.
[DNLM: 1. Food supply— United States. 2. Environment— United States. 3. Food Industry— United States. 4. Nutritional Physiological Phenomena— United States. 5. Public Health— United States. WA 695]
RA601
363.80973— dc23
2014015934
FIRST EDITION
List of Figures and Tables
Figures
I.1 Center for a Livable Future Concept Model
I.2 Textbook Concept Model
I.3 Child's Poster about Healthy Food Placed on City Buses
I.4 Seniors Choosing Vegetables
I.5 Cows at Albright Farm
I.6 Students Eating Lunch
I.7 Lunchables
I.8 Baby Eating Spaghetti
I.9 Green Buffers, Clean Water
I.10 Man with Carrots
1.1 The Food System
1.2 Industrial Cattle Production Facility
1.3 Uniform Apples in Grocery Store
1.4 Farmers Market Apples
1.5 Meatscape (Reflecting “How the World is Used”)
1.6 Human Dignity: Workers Standing up for an Increase in the Minimum Wage
1.7 Wicked Problems
1.8 Even with Its Limitations, Our Food System Provides for Us in Many Ways
P.1 Part 1 Concept Model
2.1 Clinician's Prescription for Fruits and Vegetables
2.2 US Deaths (in Thousands) Attributable to Modifiable Risk Factors, by Disease, in 2005
2.3 Obesity Prevalence among US Adults, Children, and Adolescents, 1960–2010
2.4 Worker Pouring Roundup for Use
2.5 Nearly One in Five Meat Processing Workers Is Injured Each Year
2.6 Salmonella
2.7 BPA Exposure Framework
3.1 Bee Pollination Directly or Indirectly Benefits about One Mouthful in Three of the US Diet
3.2 Soybean Monoculture Crop Being Sprayed by Crop Duster
3.3 Energy Expended in Producing and Delivering One Food Calorie in the United States
3.4 Sustainability Labels
3.5 Soil Degradation around the World
3.6 Farmland Conversion from 1982–2007. Every state lost agricultural land.
3.7 Food in the Path of Development, Produced in Counties Subject to Urban Influences
3.8 Links between Energy Prices and Food Prices
3.9 Lifecycle Greenhouse Gas Emissions from Common Proteins and Vegetables
3.10 Extreme Weather Events and Corn Yields
3.11 Gulf of Mexico Dead Zone
3.12 US Meat and Poultry Availability per Capita
3.13 How Much Consumers Think about Food Sustainability
3.14 Environmental Sustainability-Related Actions Consumers Take
4.1 Life Expectancy at Birth, 2011
4.2 Health Inequities Model
4.3 Population-Based Interventions May Increase Health Disparities
4.4 Cheeseburgers versus Salad: The Importance of Price (poster reflecting quote from focus group participant)
4.5 Corner Store
4.6 Restaurant Opportunities Center Protest
4.7 Carole Morison on her current farm
4.8a Charts from the Hands That Feed Us
4.8b Wages and Working Conditions for Food Chain Workers
5.1 Some Families Reduce Their Spending on Food in Order to Pay for Their Medicines
5.2 Restaurant
5.3 Breakfast
5.4 Deep Freezer
5.5 My Neighbor's Kitchen
5.6 Number 9,584
5.7 Hungry Child Asking Caseworker for Something to Eat
5.8 Oodles of Noodles
5.9 Child Enjoys a Crisp Apple at Lunch
5.10 Comparison of Select Coping Strategies by Food Security Level
6.1 Mobile Produce Truck
6.2 Local Food Hub Warehouse
6.3 Mayor Stephanie Rawlings Blake Announcing SNAP EBT Program at Baltimore Farmers Market
6.4 The Role of CFAs in the Design of Strategies for Change
6.5 Dynamic Community Food Assessment Process
6.6 Rose Street Garden, Baltimore
6.7 ABC Bulk Produce Markets: These markets stock the items that the city determines will be sold at a fixed price, about 13 cents a pound
6.8 The Line for One of Three “People's Restaurants” a Half Hour before Opening Time: Meals at these restaurants cost about 50 cents, and diners come from all socioeconomic groups
P.2 Part 2 Concept Model
7.1 Some shoppers are willing to pay higher prices for healthy or organic food
7.2 Underwood Farm Feedlot Runoff, North Dakota
7.3 Rominger Brothers Farm
7.4 Corn Production
7.5 Visualization of the Market Structure of Subsectors of the US Food System
7.6 Sugar-Sweetened Beverages
8.1 Geographic Distribution of Districts of House (above) and Senate (below) Agriculture Committee Members in the 113th Congress (2013–2014)
8.2 Eroded Land During the Dust Bowl
8.3 A Poster Advertising “Plenty of Food for Everyone”
8.4 Government Inspectors at a Nebraska Meatpacking Plant in 1910
8.5 A Sampling of Governmental Agencies with Partial Oversight of US Food Safety
8.6 Total US Fresh and Processed Produce Imports (in Billions of Pounds)
8.7 “Every Child Needs a Good School Lunch,” 1941–1945
8.8 Pesticide Applied to Lettuce in Yuma, Arizona
9.1 Bugs and Scorpions in Market, China
9.2 “In Homes Where Children Are Well-Cared-For, You Will Usually Find Bond Bread,” 1928 advertisement
9.3 Crabs
9.4 Halal Food Store, Minneapolis
9.5 Seder Plate
9.6 Picking up a CSA Share at the Franciscan Center
9.7 “Danger—Men Cooking”
9.8 Zombie
9.9 Waverly Farmers Market
10.1 Mikaela Shiffrin Promotes Wheaties
10.2 Racecar with Red Bull Advertisement Targets Nascar Fans
10.3 Facts Up Front FOP System, a Facts-Based Label
10.4 Supermarket “Better for You” Advice
10.5 Jell-O Box Provides an Opportunity for Brand Promotion, 1915
10.6 The Quaker Oats Mascot Quickly Became a Familiar Face Due to Mass Marketing
10.7 As Health Concerns Grew, McDonald's Introduced Healthy Items, Such as Apple Slices, to Its Menu
10.8 Center for Consumer Freedom Advertisement Targets Ban on Large-Size SSBs, Depicts Mayor Michael Bloomberg as “The Nanny”
10.9 “More Matters” Social Marketing Campaign Logo
P.3 Part 3 Concept Model
11.1 Farmer Plowing with Horse for Traction
11.2 Moving Westward: Nebraska Farm Family, 1888
11.3 Adoption of GE Crops in the United States, 1996–2013
11.4 Typical Relations among Farmers and Other Agents in Corn and Soybean Commodity Crop Growing Networks
11.5 US Corn Production, 1961–2011
11.6 Examples of Agriculture of the Middle Brands
11.7 Locally Grown Romanesco Broccoli from Malcolm's Market Garden in Augusta County, VA
11.8 Earthworms are One Sign of Healthy Soil
11.9 Frog with Partially Missing Hindlimb
12.1 US Beef, Pork, and Chicken Production, Carcass Weight in Billions of Pounds, 1910–2011
12.2 Average per Capita Availability of Animal Products, 2009
12.3 Average Consumer Prices and Farmers' Share of Retail Value for Selected Animal Products, 1950–2000
12.4 Aquaponics
12.5 Consolidation in Hog Production
12.6 IFAP Operations
12.7 Hogs and Pigs Inventory, 2007
12.8 Concentration in Animal Slaughter and Processing Industries
12.9 Waste Storage Pit for a Nine-Hundred-Head Hog Operation in Georgia
12.10 Clagett Farm Produces Grass-Fed Beef and a Variety of Organically Grown Vegetables
13.1 Cassava Tuber
13.2 When is Beef not Beef?
13.3 Honey: Nature's Food Processing
13.4 High-Pressure Processing Apparatus
13.5 Food Retort
13.6 1930 Iceberg Lettuce Advertisement
13.7 Many Consumers Prefer to Purchase Foods Wrapped in Protective Packaging
13.8 Old Soda Cans
13.9 Some Common Polymer Packages
13.10 Freezing Can Cause Undesirable Texture Changes in Foods Such as These Frozen Vegetables
14.1 Major Distribution Channels for US Food Products and Flows
14.2 Large-Scale Wheat Farm
14.3 Wholesale Food Warehouse
14.4 Subway Is the Largest Fast Food Chain in the US Food Service Sector
14.5 Fresh Produce Section in Walmart
14.6 Walmart Critics State That Substandard Wages Keep Many Employees below the Poverty Line
14.7 Number of Farms and Average Farm Size, 1900–2007
14.8 Percent of US Labor Force Working on Farms, 1900–1990
14.9 Market Shares for US Grocery Chains, 1929–2008
14.10 Private Label Penetration in the US Supermarket Sector
14.11 O Organics Is a Private Label of Safeway
14.12 Allocation of Food Expenditures by Channel, 1910–2010
14.13 Allocation of US Consumer Food Expenditures 1970–2008
14.14 US Food Expenditures 1930–2010 (as a Percentage of Disposable Income)
14.15 Number of US Farmers Markets, 1994–2011
14.16 Seasonal Produce at the Market
14.17 CSA Weekly Share Items
P.4 Part 4 Concept Model
15.1 Bananas: Our Food Choices Shape the Food System
15.2 Times Have Changed!
15.3 Dole Honduras Ship Unloading Imports in San Diego
15.4 Changes in Calories and Sources of Calories in American Diets: 1977–1978 to 2007–2008
15.5 Parallel Trends in Rates of Overweight and Obesity, Calories Available in the Food Supply, and Introduction of New Large Size Portions, United States, 1960–2009
15.6 Contribution of Meal and Snacks to Energy, Sources of Energy, 2007–2008
15.7 McDonald's McGriddle Is Eggs, Bacon, and Cheese Sandwiched between Two Pancakes
15.8 Cereal Label Showing Nutrients
15.9 Vending Machines Facilitate Snacking
15.10 Change in Percentage Reporting Fruits and Vegetables
16.1 (a) Most People Are Thinking about the Healthfulness of Their Food; (b) Most Are Making Efforts to Improve Their Diets; (c) Taste and Price Lead the List of Reasons for Food Choices, but Healthfulness Is Third; Over One-Third of Respondents Count Sustainability as an Important Factor; (d) Although Consumers Do Take Some Control over Their Weight, They Describe Numerous Barriers, within and outside of Themselves; (e) Consumers Express Confusion about How Best to Eat Healthfully
16.2 Grains Are a Main Source of Carbohydrates
16.3 Spaghetti Sauce Label Featuring Organic Evaporated Cane Juice (Sugar)
16.4 Meats and Cheese Contain Saturated Fats
16.5 Trans Fats Levels Decline
16.6 Quinoa Contains All of the Essential Amino Acids
16.7 Supply Chain: Production to Consumption and Potential Points of Intervention
17.1 Socioecological Model
17.2 Farmer's Fridge Healthy Vending Kiosks
17.3 The Contiguous United States as Visualized by Distance to Nearest McDonald's
17.4 USDA Food Environment Atlas
17.5 Family Cigarette Grocery Store
17.6 2012 Baltimore City Food Environment Map
17.7 Bowl of Fruit on the Counter
17.8 Newer Supermarkets with Parking Areas Gained in Popularity Compared to Older, More Urban Ones without Them
17.9 Shuttered Supermarket in a Small Town
17.10 The Type and Quality of Food, the Atmosphere, and the Convenience of a Restaurant May Entice a Family to Eat out Instead of Eating In
17.11 Baltimore's Virtual Supermarket Program Delivers Groceries to Libraries, Senior Centers, and Other Community Sites
17.12 Volunteers at Atlantis Community Garden
17.13 Mentors and Youth at Youth Farmers Market
18.1 Diagram of the Socioecological Model
18.2 Meatless Monday Encourages Consumers to Cut Out Meat Every Monday
18.3 Students Picking Greens from Their School Garden
18.4 Real Food Wheel
18.5 Scene from a Corner Store Intervention: Fresh, Healthy Options Next to Snack Foods
Tables
1.1 Key Food System Challenges
2.1 Direct Medical Costs Associated with Diet-Related Disease in the United States
2.2 Work-Related Injuries and Fatalities Associated with Selected Food System Industries
2.3 Selected Pathogens Commonly Responsible for Food-borne Illness in the United States, 2000– 2008
2.4 The Twelve Conventionally Grown Fruits and Vegetblles Most Contaminated with Pesticides
3.1 Causes of Soil Degradation
3.2 Major Agricultural Impacts on Water Quality
5.1 Categorizations of Food Security Status as Measured by the USDA
5.2 Nutrition Assistance Programs Administered by the USDA FNS
5.3 Percentage of People Using Select Coping Strategies When Concerned about Food Sufficiency
7.1 Types of Market Structure in the US Food System
7.2 CR4 Scores for Food Manufacturing Industries
7.3 Estimates of Price Elasticities for Major Food and Beverage Categories
8.1 Examples of Food System Policies That Could Potentially Advance Public Health
9.1 Faith Traditions and Selected Food-Related Texts
10.1 Communications Channels and Marketing Techniques Commonly Used by Leading US Food and Beverage Companies
10.2 The Three Leading Food Categories Marketed to Children and Youth in the United States, 2006
10.3 Examples of Studies of the Nutritional Content of Food Advertisements, 1970s–2010s
10.4 Findings of the IOM Committee on Food Marketing and the Diets of Children and Youth
12.1 Percentage of US Food-Producing Animals from Large-Scale Operations, 2012
13.1 Selected Physical Unit Operations
13.2 Selected Thermal Unit Operations
13.3 Selected Temperature-Lowering Operations
13.4 Common Additives and Their Functions
13.5 Common Packaging Materials in the United States Today
14.1 US Food Distribution System, 1954–2007: Estbllishments, Sales, and Employment
14.2 Distribution of Employment in Food Manufacturing
14.3 Retail Store Numbers, Dollar Share and Sales, Grocery and Consumables, 2011
14.4 2011 US Food Service Industry Retail Sales
14.5 2012 Food Industry Forecast (Percentage of Food Executive Respondents)
15.1 Mean Daily Intakes of Energy and Selected Nutrients by Age and Gender, Race and Ethnicity, and Income Status in the United States, 2007–2008
15.2 Percent of Daily Mean Intakes of Select Nutrients Provided by Meals and Snacks in the United States, 2007–2008
15.3 Daily Mean Food Intakes and Their Contribution to Daily Energy and Sources of Energy in the United States, 2007–2008
15.4 Daily Mean Beverage and Water Intakes and Their Contribution to Daily Energy in the United States, 2007–2008
16.1 Carbohydrate Types
16.2 Types of Protein Sources, and Total Fat and Saturated Fat Content
16.3 Vitamins
16.4 Minerals
17.1 Examples of Interventions in Home, School, and Workplace Environments
17.2 Examples of Food Environment Interventions in Retail and Restaurants
18.1 Individual-Level Health Behavior Theories
18.2 Interpersonal-Level Theory
18.3 Comparing Impact of Interventions Targeted to Different Levels of the Socioecological Model (SEM)
Dedication
Bob Lawrence
Bob Lawrence founded the Center for a Livable Future in 1996 and led its development into the thriving interdisciplinary academic center it is today. We all owe so much to his mentorship, vision, and personal example. As this book goes to press, Bob has announced his retirement; we will miss him greatly.
Helaine and Sid Lerner
The Lerners have been dedicated advocates for measures to improve our food system and supporters of the Center for a Livable Future's mission since its inception.
Andy Pasternack
Andy Pasternack of Jossey-Bass reached out initially about developing this book and stewarded its initial phases with kindness, thought, and patience. Sadly, he passed away before the book was completed.
Educators and students of the food system
Finally, the book is dedicated to the educators and students who will read it. Your enthusiasm for creating a better food system inspires us all. We hope this book gives you the tools you need to make it happen!
Introduction
This textbook provides an overview of the US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Through eighteen chapters and seventy-four focus and perspective boxes, authored altogether by one hundred and six food system experts, this book brings together information and perspectives reflecting the breadth of issues and ideas important to understanding today's US food system and to shaping its future. The readings highlight issues of public health, ecological impact, and implications for communities, equity and society more broadly; they address as well supply, demand, cost, stakeholder interests, history, power, politics and policy, ethics, and culture.
Student interest in the food system has grown dramatically since the new millennium, and academic courses and programs addressing the food system have proliferated. This book is intended to address the need for textbook material covering broad food system issues, and focusing on the food system's relationship with the public's health more specifically. Our aims are for the book to provide a resource to educators from a variety of disciplines, support their efforts to meet growing student demand for course work on food system topics, engage students, stimulate critical thinking, and, overall, to help students better understand our food system.
The book is a project of the Johns Hopkins Center for a Livable Future (CLF), an academic center founded in 1996 with the mission to “examine the complex interrelationships among diet, food production, environment and human health, to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment and the ability to sustain life for future generations.” Figure I.1 presents the concept model that frames our activities (www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about). Based at the Johns Hopkins Bloomberg School of Public Health, the CLF engages in research, education, policy, practice, and communications activities on diverse issues at the intersection of food systems and public health. This book advances the CLF's educational mission and builds on our experience as an interdisciplinary, food-system–focused academic center within a school of public health and within the Johns Hopkins University. The book reflects input from many CLF faculty members, staff, CLF-Lerner Fellows, research assistants, and colleagues across the public health school and the university, as well as many external colleagues.
Figure I.1Center for a Livable Future Concept Model
This textbook is designed for use in food-system courses taught in many types of departments or schools, for example, public health, nutrition, environment, policy, planning, geography, nursing, business, and sociology, as well as in interdepartmental offerings. We expect it will be used in introductory courses at the advanced undergraduate and graduate levels. The book's chapters cover the core content of the food system and are presented with enough explanations to make it useful for those with little background in the food system, and it also shares the complexities stimulating to those with more knowledge and experience. The focus and perspective boxes add depth and fodder to enrich discussions and assignments. We also intend for the book to be useful to those outside of academia seeking a solid introduction to food-system issues.
For many students, learning about food systems goes beyond the academic. This book and its associated discussion questions and online instructional activities present content and exercises that engage students personally and professionally. Students are encouraged to leave the classroom and computer to supplement their learning in the real world—at the table, in the store, at farms or gardens, and in sites throughout their communities. Additionally, through sometimes provocative content, the book pushes students to think critically and to question popular assumptions—as well as the ideas put forward by the authors.
While challenging students, the activities and discussion questions also target most of the core competency areas for public health—all of which have relevance for other fields as well: analytical and assessment skills, policy development and program planning skills, communication skills, cultural competency skills, community dimensions of practice skills, ethical analysis skills, and leadership and systems thinking skills (Council on Linkages Between Academia and Public Health Practice, 2010).
Another strength of the book is the diversity of the chapter and focus and perspective authors, many of whom are leaders in their fields. The contributors approach their material from within a variety of disciplinary perspectives and languages. In some chapters, public health is emphasized throughout, in others, the authors approach the topic from their own lenses and encourage students to connect the information back to public health, environment, equity, and systems issues. This diversity of approaches can help strengthen students' understanding and can provide a foundation to help them interface with the range of food-system stakeholders and approaches.
This textbook aims to be comprehensive in the sense of addressing the major food-system topics, but it cannot possibly be comprehensive in the sense of covering every process, project, idea, and issue, not only because of the sheer number of these but also because this is a vibrant and growing field. Additionally, although the US food system is intimately intertwined with global food systems, this book would be many times longer if it sought to do justice to global issues as well as domestic ones.
What's Inside
What is the best way to organize a textbook about a system? By definition, all the parts interact and overlap. Figure I.2 provides a simplified visual organizing framework indicating primary ways in which the chapter content interrelates. Activities, drivers, and outcomes are numbered to reflect chapters in this book. Selected examples are shown for each category in the outer ring. We will return to this model in each section overview, highlighting the section's connection to the whole. Throughout the chapters, and the focus and perspective features, we have sought to minimize repetition, referring the reader to discussion elsewhere in the book. Nonetheless, some repetition is necessary in order to provide appropriate overviews within the context of particular chapters, and different authors often approach topics from quite different angles.
Figure I.2Textbook Concept Model
Note: Numbers refer to Chapters
Parts
Introduction. Chapter 1, the introduction, begins by explaining food systems, systems approaches more generally, and what is meant by a “public health approach.” It then provides a broad overview of the US food system including its key dimensions, components, and challenges. Finally, it examines approaches to food-system change from the perspectives of public health and the human right to adequate food, and provides examples of changes underway.
Part 1: Outcomes. Part 1 provides the book's orientation and motivation by describing how the food system affects public health (chapter 2), the environment (chapter 3), equity (chapter 4), food insecurity (chapter 5), and community food security (chapter 6). (The last two, of course, are linked to the former three, but given their centrality, they merited their own chapters.) These chapters describe a wide variety of food-system impacts, both salutary and not, and help the reader understand that many of these impacts are not inevitable but rather are products of the specific ways in which our food system has evolved. Alternatives to the mainstream food system and their ramifications are also discussed. The food system also affects many other aspects of our world beyond these four, from the economy to community life. Such topics also appear in this part and are threaded through the rest of the book.
Part 2: Drivers of the Food System. Part 2 orients readers by discussing four of the major drivers (entities that exert force) that shape our modern food system and its potential alternatives: economics, policy, culture, and marketing. The food system's biophysical environment is also a driver, as shown in figure I.2, however, we opted to place the environment chapter (chapter 3) in the “Outcomes” part, given its dual role. Many of the later chapters return to these drivers, helping readers consider ways to use them to shape change.
The economics chapter (chapter 7) uses a set of case study examples to illustrate key economics concepts and in particular to describe some of the important market failures in our food system, for example, situations in which the food system does not provide optimal outcomes, and ways economics tools can be used to assess and address these problems. Turning to focus on government more directly, the policy chapter (chapter 8) describes the major food-system–related policies and how they operate, as well as explaining how modern food-system policy evolved, with an emphasis on the US Farm Bill. The culture chapter (chapter 9) discusses the cultural aspects of our relationship to food. Such factors undergird our food choices, our reactions to existing food-system offerings, and our openness to marketing and interventions to change our choices. Marketing by those seeking to convince us to buy their products (chapter 10) drives our food choices and even options. The chapter describes the marketing industry and efforts to bring about positive change.
Part 3: Food Supply Chain: from Seed to Sales. With part 3, the book begins a sequential journey through the major activities in the food chain up to the point when food enters consumers' hands. Chapters provide overviews of crop production (chapter 11), food animal production (chapter 12), food processing and packaging (chapter 13), and food distribution (chapter 14). The chapters describe sector history, structure, and operations, including discussion of policy, economic, and industry drivers, as well as impacts on public health, environment, and equity.
Part 4: Food in Communities and on Tables. Part 4 continues along the food chain with four chapters discussing what we eat and what happens when food reaches our tables and communities. We begin with an overview of the contours of current US diets (chapter 15), covering not only the “what” but also the “when” and “where,” and some of the population diversity in diets—“who.” The nutrition chapter (chapter 16) then explains what happens to this food inside our bodies, what we “ought” to be eating from a health standpoint and why. This nuts-and-bolts overview discusses key macronutrients and micronutrients as well as total diet and whole food approaches, and introduces the reader to the field of public health nutrition. The food environments chapter (chapter 17) reviews literature on how food availability within various environments affects our eating behaviors and how environments could be changed to help make the healthy choice (broadly defined) the easy choice. The preceding chapters have made clear that our current food system is profoundly unhealthy for people and the planet. Although some changes in our diets will occur naturally as the food system's problems lead to changed costs and incentives, it is not always clear that those changes will come in the desired time frame or will lead us in the desired direction. Chapter 18 focuses on interventions to change eating behaviors in desired directions. This concluding chapter provides a review of important theories that can guide intervention development and then provides example interventions targeting change from the individual to societal levels.
Focus and Perspectives Features
The book's main chapters are complemented and in some cases balanced by focus and perspectives features authored by experts in research, policy, and practice. The focus features are intended to provide additional interest and to help bring food-system issues alive for readers. They include articles digging deeper into topics of interest, case study examples, tables, and graphics. Perspectives pieces present analyses or viewpoints rooted in evidence (including lived experience in some cases). These are used to demonstrate some of the existing views among those working on food-system issues. We expect readers will disagree with some, many will make them think, some will inspire them, and some might even make them angry. In some cases the distinction is subjective between what should be categorized as a focus or perspective, and you might disagree with our choices. Note that because of page limits and the desire to present a variety of ideas and content, we did not attempt to balance each piece with a counterargument from a different author. We emphasize that the perspectives present their authors' views, not those of the chapter authors or editor.
Together, these chapters and the focus and perspectives features present a broad view of today's US food system in all its complexity (figures I.3–I.10). They highlight the challenges we face and provide reasons to be hopeful as well. The textbook also provides opportunities for students to examine the food system's (nay, the world's) stickiest problems and think critically about solutions.
Figure I.3Child's Poster about Healthy Food Placed on City Buses
Source: Shydi Griffin, Baltimore City.
Figure I.4Seniors Choosing Vegetables
Source: Local Food Hub.
Figure I.5Cows at Albright Farm
Source: Mia Cellucci, CLF.
Figure I.6Students Eating Lunch
Source: Johns Hopkins, Diversity Leadership Council
Figure I.7Lunchables
Source: Michael Milli, CLS.
Figure 1.8Baby Eating Spaghetti
Source: istockphoto.
Figure I.9Green Buffers, Clean Water
Source: USDA.
Figure I.10Man with Carrots
Source: Local Food Hub.
An instructor's supplement is available at www.wiley.com/go/neff. Additional materials, such as videos, podcasts, and readings, can be found at www.josseybasspublichealth.com. Comments about this book are invited and can be sent to [email protected].
REFERENCE
Council on Linkages Between Academia and Public Health Practice. (2010).
Core competencies for public health professionals
. Retrieved from
www.phf.org/resourcestools/pages/core_public_health_competencies.aspx
Acknowledgments
This book is a project of the Johns Hopkins Center for a Livable Future (CLF). We would like to thank the board and staff of the GRACE Communications Foundation for their help and encouragement.
The book builds on CLF's legacy of contribution and is a direct extension of its mission. It was developed with the collective effort and expertise of many on staff. In particular, thanks go to Pam Rhubart Berg for her extensive help with graphics and the online supplement, Brent Kim for many and varied contributions, Christine Grillo for rewrites and edits, Shawn McKenzie for ongoing support and wisdom, and Bob Lawrence for oversight and mentorship. Thanks also to other CLF staff members including Amanda Behrens, Dave Love, Jillian Fry, Leo Horrigan, Bob Martin, Shawnel McLendon, Mike Milli, Keeve Nachman, Anne Palmer, Joci Raynor, Allison Righter, Angela Smith, and Chris Stevens.
We have been so fortunate to work with the experts who provided the content for the book. In particular, we thank the chapter authors for choosing to contribute their time to develop and edit their chapters and supplementary materials. Much appreciation also goes to the focus and perspective authors, particularly those who developed new content for the book.
We owe much gratitude to the center's talented student research assistants and CLF-Lerner Fellows, in particular, Patti Truant, Susie DiMauro, and Kate Johnson, who served at different times as my “right hand” on the project. Others who contributed substantial effort include Ruthie Burrows, Karina Christiansen, Linnea Laestadius, Kathryn Rees, David Robinson, and Faith Tandoc.
We would like to thank proposal reviewers Molly Anderson, Frank J. Chaloupka, Kate Clancy, Hugh Joseph, Leslie Mikkelsen, Marion Nestle, Tasha Peart, and Angie Tagtow, who provided valuable feedback on the original book proposal. Jill K. Clark, Ardyth Harris Gillespie, and Hugh Joseph provided thoughtful and constructive comments on the complete draft manuscript. Feedback from these reviewers convened by Jossey-Bass was invaluable in improving the manuscript. Thanks also to Kate Clancy, Jessica Goldberger, Fred Kirschenmann, Jeffrey O'Hara, and Mary Story for review of particular content and for their helpful suggestions.
For many years, CLF had considered developing a textbook. The spark that got this project started came when Andy Pasternack of Jossey-Bass reached out to me. In turn, his interest in developing a food system and public health textbook was sparked by a conversation with food system leader Angie Tagtow. Seth Schwartz of Jossey-Bass was a wonderful steward for this project. He was responsive and patient as I figured out how to edit and format a book and provided wisdom to guide the project throughout. Justin Frahm and Susan Geraghty were supportive and helpful in the production phases.
Personally, I thank my husband, John McGready, and sons, Micah and Emmet, for their support, for taking on extra roles during crunch times, and for keeping me laughing. And, I thank my parents, Joanne and Martin Neff, for their ongoing support and encouragement.
—Roni Neff, editor, on behalf of the Johns Hopkins Center for a Livable Future
About the Editor
Roni Neffis an assistant professor in the Johns Hopkins Bloomberg School of Public Health, Department of Environmental Health Sciences, with a joint appointment in Health Policy and Management. She directs the Food System Sustainability and Public Health program at the Johns Hopkins Center for a Livable Future (CLF), where she has worked since 2006.
Roni has worked in food systems and in public health research, policy, and practice throughout her career. She has played a significant role in advancing the public health voice in food and agriculture policy and research, including through research, speaking engagements, and leadership work with the American Public Health Association. Her academic interests include food waste, food and agriculture policy, and food system workers.
She teaches two courses, “Baltimore Food Systems: A Case Study in Urban Food Environments” and “Food System Sustainability Practicum,” and lectures frequently in other classes and around the country. She has been recognized for excellence in teaching annually since developing the Baltimore class and received the Faculty Excellence in Service-Learning Award from Johns Hopkins' SOURCE program in 2014.
She received her PhD from the Johns Hopkins Bloomberg School of Public Health, MS from the Harvard School of Public Health, and AB from Brown University.
Author Affiliations
Patricia Allen, PhD, chair and professor, Department of Food Systems & Society, Marylhurst University, Marylhurst, Oregon
Julian M. Alston, PhD, professor, Department of Agricultural and Resource Economics; director Robert Mondavi Institute Center for Wine Economics, University of California, Davis
Alice Ammerman, DrPH, RD, director, Center for Health Promotion and Disease Prevention; professor, Department of Nutrition, Gillings School of Global Public Health and School of Medicine, University of North Carolina at Chapel Hill
Andrea S. Anater, PhD, MPH, MA, public health nutrition researcher, RTI International, Research Triangle Park, North Carolina
Molly D. Anderson, PhD, Partridge Chair in Food and Sustainable Agriculture Systems, College of the Atlantic, Bar Harbor, Maine
Anne Barnhill, PhD, assistant professor, Department of Medical Ethics and Health Policy, University of Pennsylvania, Philadelphia
Fedele Bauccio, chief executive officer and cofounder, Bon Appétit Management Company
Amanda Behrens, MS, MPH, senior program officer, Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Baltimore
Renata Bertazzi Levy, PhD, associate researcher, Department of Preventive Medicine, Faculty of Medicine, University of São Paulo Medical School; researcher, Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo
Aaron Bobrow-Strain, PhD, associate professor, Politics Department, Whitman College, Walla Walla, Washington
Rebecca L. Boehm, doctoral candidate, Department of Food and Nutrition Policy, Tufts Friedman School of Nutrition Science and Policy, Boston
Amanda B. Breen, PhD, MPH, assistant professor of psychology, Neumann University, Aston, Pennsylvania
Michael Buchenau, executive director, Denver Urban Gardens
Larissa Calancie, doctoral candidate, Gillings School of Global Public Health and the Center for Health Promotion and Disease Prevention, University of North Carolina at Chapel Hill
Geoffrey Cannon, senior visiting research scholar, Centre for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo
Sean B. Cash, PhD, associate professor, Department of Food and Nutrition Policy, Tufts Friedman School of Nutrition Science and Policy, Boston
George A. Cavender, PhD, research assistant professor, The Food Processing Center, University of Nebraska, Lincoln
Sarah Chard, PhD, associate professor, Department of Sociology and Anthropology, University of Maryland Baltimore County, Baltimore
Wei-Ting Chen, MA, doctoral candidate, Department of Sociology, Johns Hopkins University, Baltimore
Mariana Chilton, PhD, MPH, associate professor, Department of Health Management and Policy, Drexel University School of Public Health, Philadelphia
Kate Clancy, PhD, senior fellow, MISA, visiting scholar, Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Baltimore
Rafael Moreira Claro, PhD, professor, Department of Nutrition, Federal University of Minas Gerais (UFMG), Belo Horizonte, Brazil; researcher, Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo
Megan Clayton, CLF-Lerner Fellow, doctoral candidate, Department of Health, Behavior and Society, Johns Hopkins Bloomberg School of Public Health, Baltimore
Fergus M. Clydesdale, PhD, distinguished professor, Department of Food Science, University of Massachusetts Amherst and director of the Food Science and Policy Alliance, Amherst, Massachusetts
Melissa Cunningham Kay, MS, MPH, RD, doctoral student, Gillings School of Global Public Health and School of Medicine, University of North Carolina at Chapel Hill
Meghan F. Davis, DVM, MPH, PhD, assistant professor, Department of Environmental Health Sciences, Johns Hopkins Bloomberg School of Public Health, Baltimore
Molly DeMarco, PhD, MPH, research scientist, Center for Health Promotion & Disease Prevention, instructor, Department of Nutrition, Gillings School of Global Public Health and School of Medicine, University of North Carolina at Chapel Hill
Larissa S. Drescher, PhD, Marketing and Consumer Research, TUM Business School, Technische Universität München, Germany
John Fisk, PhD, director, Wallace Center, Winrock International, Arlington, Virginia
Charles A. Francis, PhD, professor of agronomy, University of Nebraska—Lincoln
Julia Freedgood, managing director, farmland and community initiatives, American Farmland Trust, Northampton, MA
Susanne Freidberg, PhD, professor of geography, Dartmouth College, Hanover, New Hampshire
Tianna Gaines-Turner, Witnesses to Hunger Participant, Philadelphia
Ashley N. Gearhardt, PhD, assistant professor of psychology, University of Michigan, Ann Arbor
Joel Gittelsohn, MS, PhD, professor, Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore
Alan M. Goldberg, PhD, professor of toxicology, chairman of the board, Center for Alternatives to Animal Testing, Bloomberg School of Public Health; principal, Global Food Ethics Project, Bloomberg School of Public Health, Johns Hopkins University, Baltimore
Miguel I. Gómez, PhD; Ruth and William Morgan Assistant Professor of Applied Economics and Management, Charles H. Dyson School of Applied Economics and Management, Cornell University, Ithaca, New York
Dana Gunders, MS, staff scientist in food and agriculture, Natural Resources Defense Council, San Francisco
Doug Gurian-Sherman, PhD, director of sustainable agriculture and senior scientist, Center for Food Safety, Washington, DC
Julie Guthman, PhD, professor, Division of Social Sciences, University of California, Santa Cruz
James Hale, PhD candidate, Colorado State University, Department of Sociology, Fort Collins
Devon J. Hall Sr., program manager, Rural Empowerment Association for Community Help (REACH), Warsaw, North Carolina
Michael W. Hamm, PhD, C.S. Mott Professor of Sustainable Agriculture and director, Center for Regional Food Systems, Michigan State University, East Lansing
Ross A. Hammond, PhD, senior fellow, Economic Studies Program director, Center on Social Dynamics and Policy, The Brookings Institution, Washington, DC
Jennifer C. E. Hartle, DrPH, MHS, CIH, Stanford Prevention Research Center, Stanford University School of Medicine, Stanford, California; former CLF-Lerner Fellow
Heather Hartline-Grafton, DrPH, RD, senior nutrition policy and research analyst, Food Research and Action Center, Washington, DC
Wenonah Hauter, executive director, Food & Water Watch, Washington, DC
Corinna Hawkes, PhD, head of policy and public affairs, World Cancer Research Fund International, London
Michael Heller, grass farmer, Claggett Farm, Chesapeake Bay Foundation, Upper Marlboro, Maryland
Leo Horrigan, MHS, food system correspondent, Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Baltimore
Laura Jackson, PhD, director, Tallgrass Prairie Center, professor of Biology, University of Northern Iowa, Cedar Falls
Michael F. Jacobson, PhD, executive director, Center for Science in the Public Interest, Washington, DC
Saru Jayaraman, co-founder and co-director, Restaurant Opportunities Centers United; director, Food Labor Research Center, University of California, Berkeley; and author,
Behind the Kitchen Door
(Cornell University Press, 2013)
Katherine Abowd Johnson, MS, CLF-Lerner Fellow; doctoral candidate, Department of Health, Behavior and Society, Johns Hopkins Bloomberg School of Public Health, Baltimore
Brent F. Kim, MHS, project officer, Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Baltimore
Frederick Kirschenmann, PhD, distinguished fellow and former director, Leopold Center for Sustainable Agriculture, Iowa State University, Ames; president, Stone Barns Center for Food and Agriculture, Pocantico Hills, New York
Linnea Laestadius, PhD, MPP, assistant professor, Department of Public Health Policy & Administration, Joseph J. Zilber School of Public Health, University of Wisconsin-Milwaukee; former CLF-Lerner Fellow
Anna Lappé, co-founder, Small Planet Institute and Small Planet Fund; director, Real Food Media Project, Oakland, CA; author,
Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You can Do about It
Frances Moore Lappé, Small Planet Institute, Cambridge, Massachusetts
Robert S. Lawrence, MD, director, Center for a Livable Future, professor, Department of Environmental Health Sciences, Johns Hopkins Bloomberg School of Public Health, Baltimore
Jill S. Litt, PhD, associate professor, Department of Environmental & Occupational Health, University of Colorado School of Public Health, Aurora
David C. Love, PhD, MSPH, project director Public Health and Sustainable Aquaculture Project, Center for a Livable Future, assistant scientist, Department of Environmental Health Sciences, Johns Hopkins Bloomberg School of Public Health, Baltimore
Luke H. MacDonald, PhD, assistant scientist, Department of Environmental Health Sciences, Johns Hopkins Bloomberg School of Public Health, assistant director, Johns Hopkins University Global Water Program, Baltimore
Robert P. Martin, director, Food System Policy, Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Baltimore
Shawn E. McKenzie, MPH, associate director, Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Baltimore
Edward W. McLaughlin, Robert G. Tobin Professor of Marketing; director, undergraduate program, Dyson School of Applied Economics and Management, Cornell University, Ithaca, New York
Carlos Augusto Monteiro, MD, PhD, professor of nutrition and public health and head, Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo
Carole Morison, farmer-agricultural consultant, Bird's Eye View Farm, Pokomoke City, Maryland
Alanna Moshfegh, research leader, Food Surveys Research Group, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland
Michael Moss, investigative reporter,
New York Times;
author,
Salt, Sugar, Fat: How the Food Giants Hooked Us
Jean-Claude Moubarac, PhD, postdoctoral research fellow at Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo
Mark Muller, director, Food and Justice Program, Institute for Agriculture and Trade Policy, Minneapolis
