Oakland, CA — U.S. food banks already dealing with increased demand from families sidelined by the pandemic now face a new challenge — surging food prices and supply chain issues walloping the nation. The higher costs and limited availability mean some families may get smaller servings or substitutions for staples such as peanut butter, which costs nearly double what it did a year ago. As holidays approach, some food banks worry they won’t have enough stuffing and cranberry sauce for Thanksgiving and Christmas. “What happens when food prices go up is food insecurity for those who are experiencing it just gets worse,” said Katie Fitzgerald, chief operating officer of Feeding America, a nonprofit organization that coordinates the efforts of more than 200 food banks across the country.
Search Results for: Fast food – Page 16
Regenerative agriculture and holistic livestock management represent the next, crucial stage of organic food and farming, not only avoiding toxic pesticides, fertilizers, sewage sludge, GMO seeds, and excessive greenhouse gas emissions, but regenerating soil fertility, water retention, carbon sequestration, and rural livelihoods as well.
On an early Saturday afternoon, about a dozen residents and local organizers gathered in Maywood outside of the childhood home of Black Panther icon Fred Hampton. Armed with boxes of fresh whole corn, cherries, peaches and greens, they stood ready to stock a new community fridge that will provide people access to food 24 hours a day, seven days a week. “Maywood is a food desert,” said Anthony Clark, an Oak Park activist and founder of Suburban Unity Alliance, a nonprofit that led the charge to open the community’s first public refrigerator. “It’s all corner stores,” Clark said. “For people to even think about accessing fresh produce, they need money. They need to be able to travel. They have to leave the community and take their money outside of the community.”
Leading nutritionist Marion Nestle has spent much of her long illustrious career writing about what we eat and the science of food. The James Beard award-winner and author of the blog Food Politics has written a whopping 14 acclaimed books on subjects related to nutrition, including “Soda Politics” and “What to Eat.” And yet, “Unsavory Truths: How Food Companies Skew the Science of What We Eat, ” a book journalist Robert Scheer calls one of her most important books to date, has gone largely ignored by mainstream media. On this week’s installment of “Scheer Intelligence,” Nestle joins Scheer to discuss some of the shocking revelations the author uncovered about the links between food science and the incredibly powerful food industry.
As global banking giants and investment firms vow to divest from polluting energy companies, they’re continuing to bankroll another major driver of the climate crisis: food and farming corporations that are responsible, directly or indirectly, for cutting down vast carbon-storing forests and spewing greenhouse gas emissions into the atmosphere. These agricultural investments, largely unnoticed and unchecked, represent a potentially catastrophic blind spot. “Animal protein and even dairy is likely, and already has started to become, the new oil and gas,” said Bruno Sarda, the former North America president of CDP, a framework through which companies disclose their carbon emissions. “This is the biggest source of emissions that doesn’t have a target on its back.”