Wednesday, January 11, 2017

2017 Will Be the Year of Sustainability

Daily Insights 01/11/2017
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2017 WILL BE the Year of Sustainability

Finding a way to make food more affordable that is healthier and does not impact the environment.

ARS Technica reports that a recent paper published in Nature Climate Change suggests that if tax-adjusted food prices are based on the environmental impact of their production, then the environmental costs of agriculture could be substantially lowered. The paper then goes on to suggest that the money from the tax could be used to lower the cost of foods that are healthier and more environmentally friendly. 

The study, conducted by a team of researchers from the Oxford Martin Programme on the Future of Food at the University of Oxford and the International Food Policy Research Institute in Washington DC, is the first global analysis to estimate the impacts that levying emissions prices on food could have on greenhouse gas emissions and human health. 

Soda vs. Starbucks: Are Americans Really Having Less Sugar?

Former soda drinkers haven't given up sugar. They are just going to Starbuck's instead.

It's no secret that soda consumption is decreasing, with the widely accepted reason being that Americans are turning away from sugary beverages. A recent article in Business Insider explores why sugar might not actually be the main reason, and in fact might not be a reason at all.

How Artificial Colors Got Into Your Food

We expect our food to look a certain way, and color is part of that equation. Find out about natural and artificial colors here.

Because colors do not involve specific tastes, as do flavorings, there are great differences between the chemical structures of artificial and natural colorings. Artificial colorings have anecdotally and scientifically been linked with allergies, behavioral and hyperactivity issues in kids, among other things. So how did artificial colors get into our food?

Phil's Food Reviews
 

Pasta Lensi Casarecce Chickpea is a HIT!

This one simple ingredient pasta - made from gmo-free chickpeas and nothing else - is imported from Italy and made by an almost century old pasta maker. Imagine 24 grams of protein in just one 4 oz portion, and this pasta is delicious. Watch my full review.

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