How food is grown, harvested, and distributed plays a critical role in the nutrients delivered to the consumer.  

Industrial agriculture grows food in depleted soil that is supplemented with chemical fertilizers and sprayed with chemical pesticides. The food is harvested before it is ripe, takes 5–14 days to reach consumers, and is typically limited to a few crop varieties ¹. 

Plants grown in fertile soil have more nutrients in the edible parts of the plant than those grown in infertile soil ^2–4. For example, peas grown in fertile soil contained three times more zinc than those grown in infertile soil, and wheat contained five times more selenium ^3–5.

Produce grown with pesticides may not develop a natural defense system which can act as beneficial phytochemicals to us, such as isothiocyanates, present in broccoli ^6,7. 

A fruit or vegetable separated from the vine or stem (the plant) before it is ripe will begin to decline before reaching its full nutrient profile. Once a fruit or vegetable is harvested, it continues to respire resulting in moisture loss, quality and nutrient degradation, and potential microbial spoilage ⁸. One study found carotenoid levels increase with ripening ⁹. Vine-ripe tomatoes have higher levels of lycopene, beta-carotene, and soluble fiber than tomatoes ripened off the vine ¹⁰. 

Maximizing the nutrient output of farming systems calls for a shift in the type of food that’s grown as well as how it’s grown, harvested and distributed. A focus on growing more nutrient-dense crops in place of the high value staple crops necessitates a shift in the current industrial farming practices^4,11. The concept of nutrition-sensitive agriculture, described by Jaenicke and Virchow (2013), aims to “narrow the gap between available and accessible food and the food needed for a healthy and balanced diet for all people” (p.679). Research focused on nutrition-sensitive agriculture shows how sustainable agriculture supports the goal of nutrient-dense food while assuring the stability of the system ^4,12,13. 

Sustainably grown food has less toxins, nitrates, and does not use chemical pesticides or fertilizers. Therefore, consumption of sustainable foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria ^14–16.

How can our shopping habits support nutrition sensitive agriculture?

1.        Ramberg J, Mcanalley B. From the Farm to the Kitchen Table : A Review of the Nutrient Losses in Foods. 2002;3(5):1-12. https://www.kwikwap.co.za/health/docs/From the Farm to the Kitchen.pdf.

2.        Lauer F, Prost K, Gerlach R, et al. Organic fertilization and sufficient nutrient status in prehistoric agriculture? - Indications from multi-proxy analyses of archaeological topsoil relicts. PLoS One. 2014;9(9). doi:10.1371/journal.pone.0106244.

3.        Zuo Y, Zhang F. Soil and crop management strategies to prevent iron deficiency in crops. Plant Soil. 2011;339(1):83-95. doi:10.1007/s11104-010-0566-0.

4.        Miller DD, Welch RM. Food system strategies for preventing micronutrient malnutrition.Food Policy. 2013;42:115-128. doi:10.1016/j.foodpol.2013.06.008.

5.        Welch RM, Graham RD. Breeding crops for enhanced micronutrient content. Plant Soil. 2002;245(1):205-214. doi:10.1023/A:1020668100330.

6.        Mattson MP. Hormesis and disease resistance: activation of cellular stress response pathways. Hum Exp Toxicol. 2008;27(2):155-162. doi:10.1177/0960327107083417.

7.        Hayes DP, Hayes DP. Nutritional hormesis. Eur J Clin Nutr. 2006;61(2):147-159. doi:1602507 [pii] 10.1038/sj.ejcn.1602507.

8.        Rickman JC, Barrett DM, Bruhn CM. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J Sci Food Agric. 2007;87(2):930–944. doi:10.1002/jsfa.

9.        Skrede G. Freezing Effects on Food Quality. (Jeremiah LE E, ed.). New York: Marcel Dekker, Inc.,; 1996. https://www.crcpress.com/Freezing-Effects-on-Food-Quality/eremiah/p/book/9780824793500.

10.      Arias R, Lee TC, Specca D, Janes H. Quality comparison of hydroponic tomatoes (Lycopersicon esculentum) ripened on and off vine. J Food Sci. 2000;65(3):545-548. doi:10.1111/j.1365-2621.2000.tb16045.x.

11.      Welch RM, Graham RD. A New Paradigm for World Agriculture: Productive, Sustainable and Nutritious Food Systems to Meet Human Needs. Dev Bull. 1999;49:29-32. doi:10.1177/156482650002100404.

12.      Jaenicke H, Virchow D. Entry points into a nutrition-sensitive agriculture. Food Secur. 2013;5(5):679-692. doi:10.1007/s12571-013-0293-5.

13.      Keding GB, Schneider K, Jordan I. Production and processing of foods as core aspects of nutrition-sensitive agriculture and sustainable diets. Food Secur. 2013;5(6). doi:10.1007/s12571-013-0312-6.

14.      Maggio A, De Pascale S, Paradiso R, Barbieri G. Quality and nutritional value of vegetables from organic and conventional farming. Sci Hortic (Amsterdam). 2013;164:532-539. doi:10.1016/j.scienta.2013.10.005.

15.      Smith-spangler C, Brandeau ML, Hunter GE, et al. Annals of Internal Medicine | Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review. 2012;(May 2011). http://annals.org/article.aspx?articleid=1355685.

16.      Herencia JF, García-Galavís P a., Dorado JAR, Maqueda C. Comparison of nutritional quality of the crops grown in an organic and conventional fertilized soil. Sci Hortic (Amsterdam). 2011;129(4):882-888. doi:10.1016/j.scienta.2011.04.008.

Nutrition Sensitive Agriculture

How food is grown, harvested, and distributed plays a critical role in the nutrients delivered to the consumer.  

Industrial agriculture grows food in depleted soil that is supplemented with chemical fertilizers and sprayed with chemical pesticides. The food is harvested before it is ripe, takes 5–14 days to reach consumers, and is typically limited to a few crop varieties ¹. 

Plants grown in fertile soil have more nutrients in the edible parts of the plant than those grown in infertile soil ^2–4. For example, peas grown in fertile soil contained three times more zinc than those grown in infertile soil, and wheat contained five times more selenium ^3–5.

Produce grown with pesticides may not develop a natural defense system which can act as beneficial phytochemicals to us, such as isothiocyanates, present in broccoli ^6,7. 

A fruit or vegetable separated from the vine or stem (the plant) before it is ripe will begin to decline before reaching its full nutrient profile. Once a fruit or vegetable is harvested, it continues to respire resulting in moisture loss, quality and nutrient degradation, and potential microbial spoilage ⁸. One study found carotenoid levels increase with ripening ⁹. Vine-ripe tomatoes have higher levels of lycopene, beta-carotene, and soluble fiber than tomatoes ripened off the vine ¹⁰. 

Maximizing the nutrient output of farming systems calls for a shift in the type of food that’s grown as well as how it’s grown, harvested and distributed. A focus on growing more nutrient-dense crops in place of the high value staple crops necessitates a shift in the current industrial farming practices^4,11. The concept of nutrition-sensitive agriculture, described by Jaenicke and Virchow (2013), aims to “narrow the gap between available and accessible food and the food needed for a healthy and balanced diet for all people” (p.679). Research focused on nutrition-sensitive agriculture shows how sustainable agriculture supports the goal of nutrient-dense food while assuring the stability of the system ^4,12,13. 

Sustainably grown food has less toxins, nitrates, and does not use chemical pesticides or fertilizers. Therefore, consumption of sustainable foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria ^14–16.

How can our shopping habits support nutrition sensitive agriculture?

1.        Ramberg J, Mcanalley B. From the Farm to the Kitchen Table : A Review of the Nutrient Losses in Foods. 2002;3(5):1-12. https://www.kwikwap.co.za/health/docs/From the Farm to the Kitchen.pdf.

2.        Lauer F, Prost K, Gerlach R, et al. Organic fertilization and sufficient nutrient status in prehistoric agriculture? - Indications from multi-proxy analyses of archaeological topsoil relicts. PLoS One. 2014;9(9). doi:10.1371/journal.pone.0106244.

3.        Zuo Y, Zhang F. Soil and crop management strategies to prevent iron deficiency in crops. Plant Soil. 2011;339(1):83-95. doi:10.1007/s11104-010-0566-0.

4.        Miller DD, Welch RM. Food system strategies for preventing micronutrient malnutrition.Food Policy. 2013;42:115-128. doi:10.1016/j.foodpol.2013.06.008.

5.        Welch RM, Graham RD. Breeding crops for enhanced micronutrient content. Plant Soil. 2002;245(1):205-214. doi:10.1023/A:1020668100330.

6.        Mattson MP. Hormesis and disease resistance: activation of cellular stress response pathways. Hum Exp Toxicol. 2008;27(2):155-162. doi:10.1177/0960327107083417.

7.        Hayes DP, Hayes DP. Nutritional hormesis. Eur J Clin Nutr. 2006;61(2):147-159. doi:1602507 [pii] 10.1038/sj.ejcn.1602507.

8.        Rickman JC, Barrett DM, Bruhn CM. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J Sci Food Agric. 2007;87(2):930–944. doi:10.1002/jsfa.

9.        Skrede G. Freezing Effects on Food Quality. (Jeremiah LE E, ed.). New York: Marcel Dekker, Inc.,; 1996. https://www.crcpress.com/Freezing-Effects-on-Food-Quality/eremiah/p/book/9780824793500.

10.      Arias R, Lee TC, Specca D, Janes H. Quality comparison of hydroponic tomatoes (Lycopersicon esculentum) ripened on and off vine. J Food Sci. 2000;65(3):545-548. doi:10.1111/j.1365-2621.2000.tb16045.x.

11.      Welch RM, Graham RD. A New Paradigm for World Agriculture: Productive, Sustainable and Nutritious Food Systems to Meet Human Needs. Dev Bull. 1999;49:29-32. doi:10.1177/156482650002100404.

12.      Jaenicke H, Virchow D. Entry points into a nutrition-sensitive agriculture. Food Secur. 2013;5(5):679-692. doi:10.1007/s12571-013-0293-5.

13.      Keding GB, Schneider K, Jordan I. Production and processing of foods as core aspects of nutrition-sensitive agriculture and sustainable diets. Food Secur. 2013;5(6). doi:10.1007/s12571-013-0312-6.

14.      Maggio A, De Pascale S, Paradiso R, Barbieri G. Quality and nutritional value of vegetables from organic and conventional farming. Sci Hortic (Amsterdam). 2013;164:532-539. doi:10.1016/j.scienta.2013.10.005.

15.      Smith-spangler C, Brandeau ML, Hunter GE, et al. Annals of Internal Medicine | Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review. 2012;(May 2011). http://annals.org/article.aspx?articleid=1355685.

16.      Herencia JF, García-Galavís P a., Dorado JAR, Maqueda C. Comparison of nutritional quality of the crops grown in an organic and conventional fertilized soil. Sci Hortic (Amsterdam). 2011;129(4):882-888. doi:10.1016/j.scienta.2011.04.008.

Navigating the Food System

We may spend a lot of time, effort and money to purchase “healthy” food while in truth this food may not actually be any different than the less expensive counterpart.

When shopping today, it is not easy to know if the food you are buying is what you think. Or it might be hard to find food that meets your needs. There are numerous certifications on food labels that are suppose to help us decipher difference in the food we buy. Yet some just add to the confusing, often misleading our purchase choice.  

BEWARE NOT ALL LABELS ARE MEANINGFUL

For example, we might buy free range eggs which gives us the image of chickens running around outside in grassy  fields. However, Free range animals can live in conditions such as these:

And may have access to outdoor conditions like this

In order for an egg to develop the health benefits, a chicken needs to be in the sun, eating grass and insects. The label only specifies that animals have access to an outdoor area. It does not specify the conditions of the area or how often the animal has access. 

Did you know that our organic certification allows some synthetics and the use of vaccines from genetically modified organisms? 

I shop at the farmers market for most of my food so I can have a direct conversation about how my food was grown or raised. I can also save money buying food that is grown sustainably but may not have the organic certification. In the News and Articles link is a list of questions to ask vendors at the farmers market to find “clean” food. See How to Shop at the Farmers Market Guide. 

To find clean food that cannot be purchased at the farmers market: 

• Know what you want (non-gmo, no pesticides or chemical fertilizers, nothing artificial…)
• Understand the terms, labels and certifications 
• Greener choices is a great web-site to help you find meaningful labels
• Call a company and ask them about their practices
• Use the Buycott app (a free app that you use to scan items as you shop)

When I buy eggs in the grocery store, I am looking for pasture raised eggs such as those provided by Vital Farms.  Some of the certifications I look for are Animal Welfare Approved, American Grassfed and B Corporation. 

Diverting Food Waste Can Contribute to a More Sustainable Food System

It is estimated that 30-40% of the total food supply is wasted (1,2).Food waste occurs in many areas of the supply line, from farm to consumer. Waste can occur due to aesthetics or spoilage at the farm, retail, or consumer level. Hidden aspect of food waste include the use of the resources needed to grow and distribute the food. Food is the single largest component of U.S. municipal solid waste(2). If food loss was reduced by just 15 percent we could feed more than 25 million Americans (2). Triple- bottom-line approaches (success is measured using people, planet and profit as the bottom line) to managing the food system can improve supply efficiency and increase food security. Some current actions that can help reduce food waste.

• Get the most out of your fresh produce: Wash fresh produce in Vinegar water solution to remove harmful bacteria that causes it to spoil faster.  See Episode 1
• Source ugly/imperfect produce: https://www.imperfectproduce.com , http://www.endfoodwaste.org/united-states.html
• Backyard Harvest: Find or start a program to help harvest wasted fruit in neighborhoods https://cityheartblog.wordpress.com/2016/12/17/harvest-partners-lb/ https://foodforward.org
• Share excess food with your neighbor
• Compost Food Wast
• Right Portion Size

What ideas do you have that can help reduce food waste in your home, and community?

Did you know the Good Samaritan Law, allows organizations to safely donate food to non-profit organizations that then donate it to food banks instead of throwing in the landfill?

References

1.        Buzby JC, Farah-Wells H, Hyman J. The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States. SSRN Electron J [Internet]. 2014;1–2. Available from: http://www.ssrn.com/abstract=2501659

2.        Gunders D. Wasted : How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill Author. 2012;(august).