Per- And Polyfluoroalkyl Substances (PFAS): What they are, where they are found, and how to limit exposure

Per – and polyfluoroalkyl sub­stances (PFAS) are a large group of synthetic chemicals characterized by a chain of car­bon atoms bound to fluorine atoms through a process called fluorination.1 PFAS are a class of thousands of chemicals known or suspected to be endocrine-dis­rupting chemicals. According to the Endocrine Society and the International Pollutants Elimina­tion Network (IPEN), “Endocrine disrupting chemicals are individual substances or mixtures that can interfere with our hormones’ natu­ral functioning, leading to disease or even death”.2 PFAS are called “forever chemicals” because they don’t biodegrade. Instead, PFAS ac­cumulate in the environment and our bodies over time.3 They are used to make consumer products nonstick, oil- and water-repellent, and resistant to temperature change. PFAS are used in many consumer products such as food packaging, nonstick cookware, water-repellent clothing, personal care products, and cosmetics (e.g., shampoo, dental floss, nail polish, eye makeup) as well as paints, sealants, stain-resistant carpets, upholstery, and other fabrics.3-5

Exposure to PFAS is associated with decreased infant and fetal growth as well as decreased antibody response to vaccines in both adults and chil­dren, according to a report by the U.S. National Academies of Sciences, Engineering, and Medicine (NASEM).6 Some of the most studied PFAS, such as PFOA (perfluorooctanoic acid) and PFOS (perfluorooctane sulfonic acid), have been linked to serious health problems such as cancer, obesity, thyroid disease, high cholesterol, decreased fertility, pregnancy-induced hypertension, birth defects, liver damage, altered immune response, and hormone disruption.2,7,8,9 Studies are now finding similar health impacts from some of the newer PFAS. The NASEM has called for people at higher risk, such as pregnant wom­en, young children, and the elderly, to be tested for a subset of PFAS chemicals.6

The American Heart Association (AHA) published a scientific statement on environmental exposures and pediatric cardiology, which stated: “ample evidence identified to date connecting EDCs [endocrine-disrupting chemicals] and childhood cardiovas­cular risk factors is especially remark­able given the many challenges of the field”.9 The AHA concluded there is “[a] need for clinicians, research scientists, and policymakers to focus more on the linkages of environmental exposures with cardiovascular conditions in chil­dren and adolescents.” Finally, in this scientific statement, it is reflected that improvements in reducing environ­mental exposures have not occurred in an equitable manner9 as exposures to endocrine-disrupting chemicals dis­proportionally affect racial minorities, low-income communities, and other disadvantaged groups.10 As such, envi­ronmental health is a core feature of social and environmental justice.9-10

Individuals are exposed to PFAS in numerous ways including:

  1. Drinking water from PFAS-con­taminated municipal sources or private wells
  2. Eating fish caught from water contaminated by PFAS (PFOS, in particular)
  3. Eating food products such as meat, dairy, and vegetables pro­duced near locations where PFAS were used or made
  4. Eating food packaged in material that contains PFAS
  5. Accidentally swallowing or breathing contaminated soil or dust
  6. Accidentally swallowing residue or dust from consumer products such as stain-resistant carpeting and water-repellent clothing, and
  7. Ingestion of residue and dust from PFAS-containing products4

PFAS can enter a farm through water, soil additives, sewage sludge, and synthetic chemicals, such as pesticides. They are then taken up by plants and livestock and inhaled by farmworkers and farmers. Eventu­ally, they end up in food and animal waste.1 See Figure 1 for an overview of how PFAS move through the agri­cultural landscape.

Figure 1. How PFAS Move Through the Agricultural Landscape1



A recent study found that greater consumption of processed meats, tea, and food prepared outside of the home was associated with increased levels of PFAS in the body over time.11-13 Pro­cessed meats could be contaminated with PFAS during the manufacturing process.13-14 Some foods analyzed were only associated with higher PFAS lev­els when they were prepared outside the home. People who ate foods such as French fries or pizza prepared at restaurants typically showed increased levels of PFAS (forever chemicals) in their blood. The researchers suggested that food packaging was the problem.13 The authors of this study observed the strongest associations between PFAS concentrations (more specifically, PFOA, one of the most well-studied types of PFAS) and heightened pork and tea intake.11-13 These researchers noted that the association between high levels of PFAS and tea intake could be linked to tea bags treated with PFAS chemicals (forever chemicals) – although more research is needed.13,15

 In 2023, a study analyzing 108 tea bag samples collected from the Indian market found that PFOS, PFHxS, and PFuNA (PFAS chemicals) “were abundantly present in the tea bag powder and tea bag material.” Ninety percent of the tea bags contained de­tectable concentrations of PFAS.15 The research team at the Keck School of Medicine of the University of Southern California is currently “conducting re­search on the extent of PFAS contami­nation in popular tea brands as well as a follow-up study on diet and PFAS levels in a multi-ethnic group of participants.”11

Switzerland’s Food Packaging Forum Foundation identified 68 PFAS ‘forever chemicals,’ in food packaging includ­ing plastic, paper, and coated metal packaging. Of the 68 identified PFAS compounds, 61 had been previously banned for use in food packaging. These researchers identified hazard data that was available for 57% of the PFAS compounds detected in food pack­aging.16-17 Based on their assessment, they concluded that “the data and knowledge gaps presented here sup­port international proposals to restrict PFASs as a group, including their use on food contact materials, to protect human and environmental health”.16

On April 10, 2024, the U.S. Envi­ronmental Protection Agency (EPA) announced new standards for the reg­ulation of PFAS chemicals in drinking water. The limits, known as maximum contaminant levels, or MCL, are the highest level of contaminant allowed in drinking water. These limits consid­er health concerns and water treat­ment costs and feasibility. The new MCL require water treatment plants to lower the amount of these chemicals to safer levels than currently exist in water systems.21 The new rules require municipal water systems to track and monitor the levels of PFAS, provide $1 billion in funding available to local governments to test and treat public water systems, and help owners of private wells address PFAS contami­nation. Water officials have 5 years to comply with the new limits.3 Public health advocates say the rules are an important first step, but are limited in their impact on the broader PFAS cri­sis. The new rules address only six compounds while about 15,000 PFAS exist, and the vast majority remain unregulated or unstudied. Drinking water represents only about 20% of human exposure, the EPA estimates, and diet is most likely a greater source of exposure.22

HOW TO LIMIT EXPOSURE TO PFAS CHEMICALS

Filter your tap water. Reverse osmo­sis filters are the most effective. To remove a specific contaminant such as PFAS from drinking water, consum­ers should choose a water filtration device that is independently certified to remove a contaminant by a rec­ognized lab.23 Reputable third-party testing organizations include NSF, formerly known as, the National San­itation Foundation (NSF), Water Qual­ity Association (WQA), International Association of Plumbing & Mechanical Officials (IAPMO), UL Solutions, CSA Group, and Intertek (ETL). For a filter that can remove PFAS, look for one with the code NSF/ANSI 53, or NSF/ANSI 58 for reverse osmosis systems, followed by the manufacturer’s claim that the product can remove PFAS.23 NSF has a list of recommended filters available at: nsf.org. The Environmental Working Group (EWG) has also pub­lished a guide with recommendations on the most effective water filters for reducing PFAS, which is available here: EWG’s guide to PFAS water filters.

There are no standards for PFAS in bottled water.4 Save money, skip the plastic, and drink filtered tap water in­stead of bottled water.

Food, food packaging, and tea bags. PFAS compounds can bioaccumulate in crops, fish, and livestock.1 PFAS are used to make food packaging such as paper plates, bowls, bags, some plastic packaging, sandwich wrappers, and other types of packaging to make them water- and oil-resistant. A recent study found higher PFAS levels in certain foods prepared in restaurants such as pizza and French fries.13 To reduce your exposure to PFAS:

  • Skip microwave popcorn – pop your own popcorn instead – ei­ther with a hot air popper or on the stove
  • Limit consumption of highly processed meats (e.g. hotdogs)
  • Limit food packaged in paper board and paper-based takeout packaging such as pizza
  • Limit fast foods prepared at restaurants such as pizza and French fries
  • Prepare home-cooked meals more often5,13
  • Use uncoated paper products and products made from mate­rials other than paper, such as bamboo24
  • To store food – at home and away from home, use glass instead of plastic containers.24-26 Com­postable containers, although plastic-free, may not be PFAS-free.24-25 Look for compostable packaging that is BPI-certified.27-28
  • Tea bags treated with PFAS (for­ever chemicals) may be associat­ed with increased levels of PFAS in the body over time, although more research is needed.13,29 If this issue concerns you, purchase loose-leaf tea or prepare your own tea at home.

For more information on how to limit PFAS exposure, visit Toxic-Free Future at: toxicfreefuture.org.

Cookware. If a pot or pan becomes damaged, consider a replacement. Through repeated use, non-stick cookware begins to scratch and chip. Use kitchen cookware free from PFAS including stainless steel, cast iron, ce­ramic, and glass. Carefully choose cook­ware. Beware of nonstick cookware that claims it’s free of PFOA, a PFAS that has been phased out. The cookware may have just-as-toxic replacement chemi­cals.5,30

Continue to breastfeed your baby. Research suggests that the benefits of breastfeeding far outweigh the risks of potential PFAS exposure. Due to the many benefits of breastfeeding, the Centers for Disease Control and Preven­tion (CDC) and the American Academy of Pediatrics (AAP) recommend that most nursing individuals continue to breastfeed.4 The focus should be on re­ducing maternal exposure.30 Infants can be exposed to PFAS from drinking for­mula that is mixed with PFAS-contam­inated water.4,30 To address this issue, use filtered tap water when preparing infant formula.

Check fish, game, and agricultural advisories. PFAS have been widely de­tected in locally caught freshwater fish in the United States. Check your local or state and environmental quality departments for fish or hunting advi­sories.4,30 “National testing done by the U.S. EPA shows that nearly all fish in U.S. rivers and streams and the Great Lakes, have detectable PFAS, primarily PFOS.” As such, “This is an example of social and environmental injustice facing communities that depend on catching fish for cultural practices or economic necessities”. 31

If you consume seafood, do so as part of a balanced diet. U.S. FDA test­ing shows that seafood purchased at grocery stores have significantly lower levels of PFAS than self-caught fresh­water fish.31 “Though PFAS are more dilute in ocean water than they are in fresh water, marine life can also be con­taminated”.1 In a recent study, scientists analyzed levels of 26 different forms of PFAS in salt and freshwater fish, in­cluding cod, haddock, lobster, salmon, scallops, shrimp, and tuna. They found that shrimp and lobster had the highest concentrations of PFAS, with averages ranging up to 1.74 and 3.30 nanograms per gram of flesh, respectively, for certain PFAS compounds. Concentra­tions fell to less than one gram of PFAS per gram for other types of seafood.32 Based on these findings, the authors concluded, “high seafood consumers may be exposed to PFAS concentra­tions that potentially pose a health risk.” They further stated that their findings support the “future development of environmental and health-based pol­icies to protect people from exposure to PFAS found in commonly consumed seafood”.32

Clothing, textiles, and dust. Purchase clothing items from companies that have made commitments to not use PFAS in their products. According to the Natural Resources Defense Coun­cil (NRDC), “The best way to find out whether your item of clothing is PFAS-free is to check the brand’s website to see if it has announced that it has eliminated PFAS from its clothing or labeled clothing lines as PFAS-free”.28 If no information is available, contact customer service to ask directly. Review the brands covered on NRDC’s PFAS apparel scorecard. Also, you can check out PFAS Central, a project of the Green Science Policy Institute, which offers a helpful list of products and brands that state they offer PFAS-free outdoor gear, apparel, and other products.28

Avoid waterproofing stain-proofing treatments, unless advertised as free of PFAS. Vacuum frequently using a vacuum fitted with a HEPA filter to eliminate household dust that may contain PFAS.4-5,33 Opening windows can help filter out dust as well.33 While these are important steps consumers can take to limit exposure to PFAS, scientists believe they aren’t enough to control PFAS contamina­tion. Their pervasiveness in the envi­ronment makes it impossible to avoid exposure, according to Dr. Carmen Messerlian, a Professor of Reproduc­tive Environmental Epidemiology at Harvard’s T.H. Chan School of Public Health, who studies PFAS. Dr. Mes­serlian reflects that: “Even someone like me, a scientist and a mother who cares about human health, can’t avoid PFAS chemicals. I can chip away and make choices in my day that reduce my exposure. But I’m looking at my fridge right now, and I can tell you most of my foods have come in con­tact with PFAS. We should regulate the entire class of chemicals and stop companies from manufacturing them to begin with, rather than try to regu­late how much is in our water”.33 For additional information, visit: A Con­sumer’s Guide to PFAS: Side-Stepping ‘Forever Chemicals’ In Your Daily Life:

A Consumer’s Guide to PFAS: Side-Stepping ‘Forever Chemicals’ In Your Daily Life

TELL CONGRESS TO PROTECT FARMERS AND THE PUBLIC FROM PFAS

“The use of per- and polyfluoroalkyl substances (PFAS) in industrial and commercial applications has led to widespread contamination of water and biosolids used for fertilizer…posing a significant threat to the bio­sphere, public health, gardens, parks, and agricultural systems. Farmers and rural communities, in particular, bear the brunt of this contamination, as it affects their drinking water, soil quality, and livestock health.”34 Tell Congress that the Farm Bill must include the Relief for Farmers Hit with PFAS Act and the Healthy H2O Act to protect farmers and rural communities from PFAS contamination. “Led by [Representative] Chellie Pin­gree (D-ME), U.S. Senators Tammy Bald­win (D-WI), and Susan Collins (R-ME), a bipartisan and bicameral bill—the Re­lief for Farmers Hit with PFAS Act—has been introduced to provide assistance and relief to those affected by PFAS. A second bill, the Healthy H2O Act, in­troduced by Representatives Pingree and David Rouzer (R-NC) and Senators Baldwin and Collins, provides grants for water testing and treatment technolo­gy directly to individuals and non-prof­its in rural communities.”34

Read more below about how to protect farmers’ health against PFAS contamination through passage of The Relief for Farmers Hit With PFAS Act and support the transition to producing alternative crops, including different types of grains, fruit, and root vegetables.

Op-ed: PFAS contamination endangers farmers’ health — a new federal program would empower them to address the crisis

https://www.ehn.org/maine-farm-pfas-2668601304.html

Federal leaders must step in and help farmers across the country navigate this pollution crisis.

“When dozens of Maine farmers discovered high levels of PFAS in their soil and water, our state’s agricultural community found itself on the verge of crisis.

These “forever chemicals” pose a grave risk to the food supply and to the farmers and their families working on contaminated land.

Farmers, advocates and leaders from across the state came together to develop a statewide response to PFAS contamination. Today, Maine is the first state to launch an emergency relief fund for impacted farmers and ban the use of sludge-based fertilizers that contain these dangerous chemicals. Maine’s response has reversed a hopeless situation for so many: of the 59 farms where PFAS was initially discovered, nearly all were able to weather a safe transition with this safety net in place. Now Congress is considering a federal program modeled after Maine’s emergency relief fund. The Relief for Farmers Hit With PFAS Act would authorize grants for states to provide financial assistance to affected farmers, expand monitoring and testing, remediate PFAS, or even help farmers relocate.

While Maine was the first to confront this problem head-on, the consequences of PFAS contamination extend far beyond this state. For decades, many states have encouraged farmers to spread sewage sludge on fields as fertilizer. Recently, scientists discovered that it contained dangerous chemicals that linger in the environment indefinitely – yet some states haven’t caught up and still push to spread the sludge. Testing for these chemicals is the only way to know if a farm is contaminated, but in the absence of federal guidance or regulations, few states are regularly doing so.

Without adequate monitoring, farmers not only risk financial ruin, but irreversible damage to their health. When PFAS seeps into a farm’s land and water, exposure poses serious health risks for anyone drinking contaminated water or consuming contaminated products, including kidney cancer, liver disease, thyroid disorders and autoimmune disorders. It’s still too early to predict the exact long-term outcomes, but we know it’s only a matter of time until research catches up to reality. One farmer with recently reported blood levels of PFAS at 3,500 parts per billion –175 times the level that the National Academies of Sciences, Engineering and Medicine says poses a serious risk – after years of drinking contaminated water on his farm. The previous owner of the farmland died of a cancer that we now believe may have been PFAS-linked.

Without adequate monitoring, farmers not only risk financial ruin, but irreversible damage to their health.

If we don’t plan for the future, more lives are at stake. If more states don’t begin to test their farmland, this crisis could continue affecting far more communities than we currently know. The good news is, once a farm is tested, there are options for farmers to move forward safely. Overhauling farms to produce different types of grains, fruit or root vegetables can significantly lower the risk of concentrating the chemicals. These transitions are safe, but expensive, and small businesses can’t afford this burden alone. That’s why a safety net is needed – more specifically, a safety net that gives farmers the healthcare and financial support they need.”35

CONCLUSION

Per-and polyfluoroalkyl substances (PFAS) are present in a wide range of consumer products including food, water, and food packaging. They bioac­cumulate in our bodies over time and may be associated with serious health problems. By taking the above action steps, you can reduce your exposure to PFAS. However, there is a need for ongo­ing monitoring, improved testing, and enhanced government regulation to address the widespread occurrence of PFAS contamination in the environment.

REFERENCES

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2. Gore AC, LaMerrill MA, Patisaul H, Sargis RM. Endocrine Disrupting Chemicals: Threats to Human Health. Pesticides, Plastics, Forever Chemicals and Beyond. Endocrine Society and International Pollutants Elimination Network (IPEN). Washington DC: Endocrine Society. February 26, 2024; p. vi. Published 2024. https://www.endocrine.org/news-and-ad­vocacy/news-room/2024/latest-sci­ence-shows-endocrine-disrupting-chemi­cals-in-pose-health-threats-globally Accessed April 10, 2024.

3. Boudreau C, McFall-Johnsen M. Your drinking water could contain fewer hazardous ‘forever chemicals’ under new federal rules. Business Insider. Web site. April 10, 2024. https://www.businessinsider.com/epa-hazardous-forev­er-chemicals-drinking-water-limits-2024-4 Accessed April 10, 2024.

4. Agency for Toxic Substances and Disease Registry (ATSDR), Centers for Disease Control and Prevention (CDC). PFAS and Your Health. Atlanta, GA: Centers for Disease and Control and Prevention (CDC). Last updated on January 18, 2024. Web site. https://www.atsdr.cdc.gov/pfas/health-effects/exposure.html Accessed February 15, 2024.

5. Persellin K, Andrews D. ‘Forever chemi­cals’: Top 3 ways to lower your exposure. Environmental Working Group. February 15, 2024. Web site. https://www.ewg.org/news-insights/news/2024/02/forever-chemi­cals-top-3-ways-lower-your-exposure Accessed February 15, 2024.

6. Guidance on PFAS Exposure, Testing, and Clinical Follow-Up. Consensus Study Report. National Academies of Sciences, Engineering, and Medi­cine, Washington DC:2022.

7. Belcher S. PFAS Chemicals: EDCs Contaminating Our Water and Food Supply. Washington DC: Endocrine Society. Undated. Web site. https://www.endocrine.org/topics/edc/what-edcs-are/common-edcs/pfas Accessed February 15, 2024.

8. Cathey, A.L., Nguyen, V.K., Colacino, J.A. et al. Exploratory profiles of phenols, parabens, and per- and poly-fluoroalkyl substances among NHANES study participants in associa­tion with previous cancer diagnoses. J Expo Sci Environ Epidemiol. 2023;33: 687–698.

9. Zachariah JP, Jone PN, Agbaje AO, et al.; Amer­ican Heart Association Council on Lifelong Congenital Heart Disease and Heart Health in the Young; Council on Cardiovascular and Stroke Nursing; Council on Epidemiology and Prevention; Council on Lifestyle and Car­diometabolic Health; and Council on Clinical Cardiology. Environmental Exposures and Pedi­atric Cardiology: A Scientific Statement From the American Heart Association. Circ. 2024 Apr 15. doi: 10.1161/CIR.0000000000001234

10. Weiss MC, Wang L, Sar­gis RM. Hormonal injustice: Environmental toxi­cants as drivers of endocrine health disparities. Endocrin. Metab. Clin. 2023; 52(4): 719-736.

11. Abrams Z. Press Release. Longitudinal study links PFAS contamination with teas, processed meats and food packaging. Keck School of Medicine, University of Southern California. February 5, 2024. Web site. https://keck.usc.edu/news/longitudinal-study-links-pfas-contamination-with-teas-processed-meats-and-food-packaging/ Accessed February 14, 2024.

12. Udasin S. Consumption of teas, takeout, hotdogs could come with a side of ‘forever chemicals. The Hill. February 6, 2024. Web site. https://thehill.com/policy/equilibrium-sustainability/4451162-forever-chemicals-pfas-tea-takeout-hot-dogs-consumption-linked-study/ Accessed February 14, 2024.

13. Hampson HE, Costello E, Walker DI. Associa­tions of dietary intake and longitudinal mea­sures of per- and polyfluoroalkyl substances (PFAS) in predominantly Hispanic young Adults: A multicohort study. Environ. Int. 2024;185:108454.

14. Tea bags, takeaways and hot dogs linked to high levels of forever chemicals, American study finds. Euronews Green. February 21, 2024. Web site. https://www.euronews.com/green/2024/02/20/tea-bags-takeaways-and-hot-dogs-linked-to-high-levels-of-forever-chemicals-american-study- Accessed February 22, 2024.

15. Jala A, Adye DR, Borkar RM. Occurrence and risk assessments of per- and polyfluoroalkyl substances in tea bags from India. Food Con­trol. 2023;151:109812.

16. Phelps DW, Parkinson LV, Boucher JM, et al. Per- and polyfluoroalkyl substances in food packag­ing: Migration, toxicity, and management strat­egies. Environ. Sci. Technol. 2024;58(13):5670–5684. https://pubs.acs.org/doi/10.1021/acs.est.3c03702.

17. Hemingway Jaynes, C. 68 PFAS ‘forever chem­icals’ found by scientists in food packaging worldwide. EcoWatch. March 21, 2024. Web site. https://www.ecowatch.com/food-pack­aging-pfas-forever-chemicals.html Accessed March 21, 2024.

18. US FDA. FDA Announces PFAS Used in Grease-Proofing Agents for Food Packaging No Longer Being Sold in the U.S. February 28, 2024. Web site. https://www.fda.gov/food/cfsan-con­stituent-updates/fda-announces-pfas-used-grease-proofing-agents-food-packaging-no-lon­ger-being-sold-us Accessed February 28, 2024.

19. Ackerman Grunfeld, D., Gilbert, D., Hou, J. et al. Underestimated burden of per- and poly­fluoroalkyl substances in global surface waters and groundwaters. Nature Geoscience. 2024; https://doi.org/10.1038/s41561-024-01402-8

20. LaMotte S. Toxic ‘forever’ chemicals found in excessive levels in global groundwater, study says. CNN. April 9, 2024. Website. https://edi­tion.cnn.com/2024/04/08/health/pfas-ground­water-global-contamination-scn-wellness/index.html Accessed April 9, 2024.

21. Amarelo M. EPA sets bold new limits on ‘forever chemicals’ in drinking water. Environ­mental Working Group. April 10, 2024. Web site. https://www.ewg.org/news-insights/news-release/2024/04/epa-sets-bold-new-limits-forever-chemicals-drinking-water?utm_source=newsletter&utm_campaign=202404P­FASNews&utm_medium=email&utm_con­tent=PFAS&emci=3e0dd8ec-51f7-ee11-aaf0-7c1e52017038&emdi=460dd8ec-51f7-ee11-aaf0-7c1e52017038&ceid=1301962 Accessed April 10, 2024.

22. Perkins T. EPA has limited six ‘forever chemicals’ in drinking water – but there are 15,000. The Guardian. April 11, 2024. Web site. https://www.theguardian.com/environment/2024/apr/11/pfas-limits-epa-drinking-water Accessed April 11, 2024.

23. Flamer K. How to Get PFAS Out of Your Drink­ing Water. Consumer Reports. April 10, 2024. Web site: https://www.consumerreports.org/water-contamination/how-to-get-pfas-out-of-your-drinking-water-a7303943293/ Accessed April 10, 2024.

24. 10 Things You Can Do About Toxic PFAS Chemicals. Clean Water Action. Undated. Web site. https://cleanwater.org/10-things-you-can-do-about-tox­ic-pfas-chemicals Accessed April 10, 2024.

25. University of Toronto. New study finds toxic PFAS ‘forever chemicals’ in Canadian fast-food packaging. Phys.Org. March 28, 2023. Web site. https://phys.org/news/2023-03-toxic-pfas-chemicals-canadian-fast-food.html Accessed April 10, 2024.

26. Schwartz-Narbonne H, Xia, C, Shalin A. Per- and polyfluoroalkyl substances in Canadian fast food packaging. Environ. Sci. Technol. Lett. 2023;10:343-349.

27. BPI Certification. North America’s Leading Authority on Compostable Products & Packag­ing. Undated. Web site. https://bpiworld.org/ Accessed April 10, 2024.

28. Ginty MM. “Forever Chemicals” Called PFAS Show Up in Your Food, Clothes and Home. Natural Resources Defense Fund; Washington DC; April 10, 2024. Web site. https://www.nrdc.org/stories/forever-chemicals-called-pfas-show-your-food-clothes-and-home Accessed April 10, 2024.

29. Bear-McGuiness L. From PFAS to Microplastics, What Might Be Leaking Out of Your Teabag? Technology Networks, Applied Sciences. Febru­ary 19, 2024. Web site. https://www.technol­ogynetworks.com/applied-sciences/articles/from-pfas-to-microplastics-what-might-be-leaking-out-of-your-teabag-383985 Accessed February 20, 2024.

30. Boston’s Children’s Hospital. Pediatric Environ­mental Health Specialty Unit (PEHSU) PFAS Food Factsheet. Boston, MA; February 2024. Web site. https://www.childrenshospital.org/sites/default/files/2024-02/PFAS-Fact-Sheet-2-2-2024.pdf Accessed February 15, 2024.

31. Barbo N, Stoiber T, Naidenko OV, Andrews DQ. Locally caught freshwater fish across the United States are likely a significant source of exposure to PFOS and other perfluorinated compounds. Environ Res. 2023;220:115165.

32. Crawford, K.A., Gallagher, L.G., Giffard, N.G. et al. Patterns of seafood consumption among New Hampshire residents suggest potential exposure to per- and polyfluoroalkyl substanc­es. Expo Health. 2024; https://doi.org/10.1007/s12403-024-00640-w

33. McFall-Johnsen M. Hazardous ‘forever chemicals’ in water, food, and air won’t disappear with new EPA rules. But 6 simple tactics can reduce your ex­posure at home. Business Insider. September 17, 2022. Updated April 10, 2024. Web site. https://www.businessinsider.com/reduce-hazardous-for­ever-chemicals-exposure-pfas-at-home-2022-9 Accessed April 10, 2024.

34. Beyond Pesticides. Tell Congress To Protect Farmers and the Public from PFAS. Undated. Web site: https://secure.everyaction.com/w0Cs4Or­V4kW1YJEBJIcy3g2?contactdata=8NN42zW­7eVr4o%2fn%2fx3Fg1Lr1iX8qBp5W2q4Jky­UsSV7+EEwyUPq8V5VvhSAmM4ZpSmoHSOYU­cxy%2fxhNpheec3MstRv401VK8kjGlrGYLIBN­N9TeQlQN7F8TvJPP0pzFvsJGTalhC0VsM36b1i­KIdrd1Uu3FL1%2fypvk8zVLtBOyY9FqZu%2f­dKboppnPWMKNea33HBhcidaRI6ryZAvObZF­ww%3d%3d&emci=fd171530-07cd-ee11-85f9­-002248223794&emdi=9f404b35-a5cd-ee11-85f9-002248223794&ceid=10613815 Accessed May 11, 2024.

35. Alexander S. Op-ed: PFAS contamination endangers farmers’ health — a new federal program would empower them to address the crisis. Environmental Health News. June 26, 2024. Available at: https://www.ehn.org/maine-farm-pfas-2668601304.html

Biodiversity on our plate: The health and nutrition connection

“A diverse diet is a healthy diet. Research has shown that increasing the number of species and varieties we grow and consume can deliver a full range of nutrients and benefits to nourish human health. ” (Borelli and Hunter, 2024)

“This is particularly urgent because our food systems fail to provide the nourishment we need. Food diversity in production and consumption has reached an all-time low, due to several compounding crises: climate change, land degradation, and the prioritization of mass production of cheap, low-quality food. In 2022, 3 in 10 people globally – some 2.4 billion people – were moderately to severely food insecure while more than 4 people in 10, over 3.1 billion people, were unable to afford a safe, nutritious diet particularly vulnerable groups, such as indigenous peoples. As proof of our low diverse global diet, we now obtain over 50% of our plant-based calories from only three crops: rice, wheat and maize. 

“It doesn’t have to be this way. Agrobiodiversity – the wealth of different plants, animals, and micro-organisms that make up our agri-food systems – can provide a bountiful menu of different foods, species and genetic diversity to transform food production systems. If policymakers, industry and development organizations incentivize the integration of agrobiodiversity, we can improve livelihoods, reduce health risks, and make what we eat more sustainable, equitable, and resilient. ” (Borelli and Hunter, 2024)

What does food diversity offer?

“Maximizing biodiversity’s benefits demands understanding its fundamental contribution to food provision and health, including nutritional composition. The nutrient content between different species, or different breeds and plant varieties can vary greatly, as can their cost and availability throughout the seasons. Nutrient availability also differs depending on the part of the plant or animal eaten, and how it is prepared and cooked. 

Our current knowledge only scratches the surface of food’s complexity. Recent innovations in biomolecular analysis have peered into the “dark matter” of food, scouring the 2,600 macronutrients, micronutrients, and other components that can impact our health. Beginning with 1,650 foods, the Periodic Table of Food Initiative is compiling data to spark innovation in crop breeding, dietary recommendations, and incentives for adopting more diverse diets at scale. ” (Borelli and Hunter, 2024)

The lessons of traditional food 

“Food and culture are closely entwined. For centuries, agrobiodiversity has been part of cuisines around the world. A study conducted in Turkey (Türkiye) reported that wild food plants are still widely used in local and traditional cooking in many parts of the country. Some are eaten raw, while others are cooked, requiring more complex processing and preparation. The study also found 29 species are used in traditional herbal medicine for curing almost 40 ailments, including diabetes, indigestion, common colds, kidney stones, coughs, cardiovascular problems, and toothaches. We have evidence that indigenous food systems and the diverse foods and diets that compose them strengthen connections to land, environment, livelihoods, resilience, and well-being.” (Borelli and Hunter, 2024)

The future: school meals as an entry point 

“Connecting tradition and innovation does not have to be complicated. There are many simple ways to integrate biodiversity into diets in ways that are culturally sensitive and informed by research.   

One exemplary opportunity is school meals. A recent estimate is that 418 million children benefit from school meals. Evidence shows school meals improve nutrition for school children but there is room for improvement that could be filled by increased agrobiodiversity in meals.  Not only can school meals provide essential nutrition to schoolchildren, but they can also be an educational resource. School meal programs also employ over 4 million people. 

Public procurement that sources local produce from small-scale farmers, known as home-grown school feeding (HGSF), can solve multiple problems at once. A 2022 assessment of HGSF programs in 12 countries in Latin America and the Caribbean found evidence of healthier eating habits, improved dietary diversity, and enhanced school enrollment, increasing students’ productive potential later in life. ” (Borelli and Hunter, 2024)

Kindergarten teachers and children in Cauca, Colombia collaboratively grow vegetables, learning about the effects of weather on plant growth and the significance of soil care.

“HGSF approaches can also incentivize biodiversity cultivation through shortened supply chains. In Busia County, Kenya, the HGSF approach was piloted to diversify diets with locally sourced indigenous vegetables. This initiative has demonstrated significant potential in promoting social protection. Preliminary evidence indicates that this approach positively influenced dietary diversity in school meals, encouraged the cultivation of neglected and underutilized species, and improved economic and social outcomes for producers. 

Since the pandemic, this space is gaining recognition: the Alliance joined over 120 partners as part of the School Meals Coalition hosted by the World Food Programme (WFP), which aims to improve cross-country implementation of school meal programs with an emphasis on reaching vulnerable children.” (Borelli and Hunter, 2024)

For more information on the School Meals Coalition, visit:

http://www.schoolmealscoalition.org

Reference:

Borelli T, Hunter D. Biodiversity on our plate: the health and nutrition connection. Alliance for Bioversity International and CIAT. May 23, 2024. Available at: https://alliancebioversityciat.org/stories/biodiversity-plate-health-nutrition-connection

EAT-Lancet Planetary Health Diet lowers risk of premature death and environmental impact: New research

Persons who “eat a healthy, sustainable diet may substantially lower their risk of premature death in addition to their environmental impact, according to a new study led by Harvard T.H. Chan School of Public Health. It is the first large study to directly evaluate the impacts of adherence to recommendations in the landmark 2019 EAT-Lancet report.” The researchers named the dietary pattern outlined in the report—which emphasizes a variety of minimally processed plant foods but allows for modest consumption of meat and dairy foods—the [EAT-Lancet] Planetary Health Diet (PHD). (Bui et al., 2024; Harvard T.H. Chan School of Public Health, 2024)

The study was published online June 10 in The American Journal of Clinical Nutrition.

“Climate change has our planet on track for ecological disaster, and our food system plays a major role,” said corresponding author Walter Willett, professor of epidemiology and nutrition. “Shifting how we eat can help slow the process of climate change. And what’s healthiest for the planet is also healthiest for humans.”

“While other studies have found that diets emphasizing plant-based foods over animal-sourced foods could have benefits for human and planetary health, most have used one-time dietary assessments, which produce weaker results than looking at diets over a long period of time.” (Harvard T.H. Chan School of Public Health, 2024)

The researchers used health data from more than 200,000 women and men enrolled in the Nurses’ Health Study I and II and the Health Professionals Follow-Up Study. Participants were free of major chronic diseases at the start of the study and completed dietary questionnaires every four years for up to 34 years. Participants’ diets were scored based on intake of 15 food groups—including whole grains, vegetables, poultry, and nuts—to quantify adherence to the PHD. (Bui et al., 2024; Harvard T.H. Chan School of Public Health, 2024)

The study found that the risk of premature death was 30% lower in the top 10% of participants most closely adhering to PHD compared to those in the lowest 10%. Every major cause of death, including cancer, heart disease, and lung disease, was lower with greater adherence to this dietary pattern. (Bui et al., 2024; Harvard T.H. Chan School of Public Health, 2024)

In addition, the researchers found that those with the highest adherence to the PHD had a substantially lower environmental impact than those with the lowest adherence, including 29% lower greenhouse gas emissions, 21% lower fertilizer needs, and 51% lower cropland use.

The researchers noted that land use reduction is particularly important as a facilitator of re-forestation, which is seen as an effective way to further reduce levels of greenhouse gases that are driving climate change. (Bui et al., 2024; Harvard T.H. Chan School of Public Health, 2024)

Debate and Criticism

According to Lin et al. (2024), “the EAT-Lancet [planetary health] diet has sparked significant debate and criticism. Critics argue that its one-size-fits-all approach overlooks cultural and individual dietary needs, potentially leading to nutritional deficiencies in populations accustomed to different eating habits.” (Lin et al., 2024)

Beal et al. (2023) evaluated the estimated micronutrient shortfalls of the EAT–Lancet planetary health diet, and these authors reported that the EAT–Lancet diet might not provide adequate nutrients, especially in micronutrients like iron, calcium, and zinc, potentially leading to some public health issues. This diet, focusing on minimally processed plant foods and low in animal sources, may require adjustments, such as increasing nutrient-dense foods like fish, shellfish, seeds, eggs, and beef, and decreasing foods high in phytate. (Lin et al., 2024; Beal et al., 2023)

Springmann countered this assessment by Beal et al. (2023) where he stated in The Lancet Planetary Health that:

A comprehensive diet and food-system analysis could have easily identified nutrient-dense foods for population groups with special nutrient needs that are healthier, more environmentally sustainable, and affordable than what Beal and colleagues proposed. It is now well recognized that even completely plant-based diets can be nutritionally adequate for all life stages.

 The planetary health diet can include low to moderate amounts of animal source foods, which makes adjusting for special needs easy and straightforward. For example, increasing the relative amounts of dark green leafy vegetables or focusing on shellfish for fish intake would increase both iron and calcium, and small amounts of nutritional yeast or algae would increase B vitamins.

Thus, eating a nutritionally adequate diet is possible without wrecking long-term health, the planet, or the pocket. The challenge is to ensure that nutritionally important foods are available in local markets, especially for those vulnerable populations most in need. (Springmann, 2023)

In response, Beal and Ortenzi (2023) stated: “We hope future efforts to design a planetary health diet address the limitations of the EAT-Lancet’s adequacy assessment… Two flaws are particularly important, first the report does not mention the assumed iron bioavailability used, which could range from 5 – 18% depending on the type of diet. The report should indicate what type of bioavailability was used. The more plant-based a diet the lower the iron bioavailability. Second, zinc was assumed to have moderate bioavailability. The high amount of phytate in the EAT-Lancet diet (> 2400 mg) indicates zinc has low bioavailability (defined by an unrefined diet containing > 1200 mg of phytate).” (Beal and Ortenzi, 2023)

For more information on phytates in diets, see:

Rethinking Phytates: The Misunderstood Compounds in Plant Foods (March 7, 2024)

https://www.linkedin.com/pulse/rethinking-phytates-misunderstood-compounds-plant-foods-audain-phd-s3y3f/

and

Phytase-rich school meals for enhanced micronutrient bioavailability (p. 83), In:

White Paper: School Meals and Food Systems: Rethinking the consequences for climate, environment, biodiversity, and food sovereignty (December 2023)

Click to access Pastorino_etal_JAN_2024_School-meals-and-food-systems.pdf

In summary, Lin et al., 2024 concluded that “Achieving dietary nutrient adequacy sustainably for the global population involves complex trade-offs between environmental preservation, reducing non-communicable diseases (NCDs), and nutrient adequacy.”

Affordability of the EAT-Lancet Planetary Health Diet

Springmann et al. reported in a study published in The Lancet Planetary Health (2021) that,

“Compared with the cost of current diets, the healthy and sustainable dietary patterns were, depending on the pattern, up to 22–34% lower in cost in upper-middle-income to high-income countries on average (when considering statistical means), but at least 18–29% more expensive in lower-middle-income to low-income countries. Reductions in food waste, a favorable socioeconomic development scenario, and a fuller cost accounting that included the diet-related costs of climate change and health care in the cost of diets increased the affordability of the dietary patterns in our future projections. When these measures were combined, the healthy and sustainable dietary patterns were up to 25–29% lower in cost in low-income to lower-middle-income countries, and up to 37% lower in cost on average, for the year 2050. Variants of vegetarian and vegan dietary patterns were generally most affordable, and pescatarian diets were least affordable…” (Springmann et al., 2021)

“In high-income and upper-middle-income countries, dietary change interventions that incentivize adoption of healthy and sustainable diets can help consumers in those countries reduce costs while, at the same time, contribute to fulfilling national climate change commitments and reduce public health spending. In low-income and lower-middle-income countries, healthy and sustainable diets are substantially less costly than western diets and can also be cost-competitive in the medium-to-long term, subject to beneficial socioeconomic development and reductions in food waste. A fuller accounting of the costs of diets would make healthy and sustainable diets the least costly option in most countries in the future.” (Springmann et al., 2021)

Study Shows Cost of EAT-Lancet Planetary Health Diet in India

In a study published in Global Food Security (2021), Tata-Cornell Institute (TCI) researchers demonstrated that while Indians eat a diet that costs roughly $1 per day, the EAT-Lancet planetary health diet costs $3-$5 per person per day. To satisfy the EAT-Lancet recommendations, an individual would have to spend $1 more each day on each of three food groups: meat, fish, and poultry; dairy products; and fruit. (Gupta et al., 2021; Tata-Cornell Institute, 2021).

The researchers find that seasonality contributes to price volatility for fruit, green leafy vegetables, and other vegetables. This drives the cost of the EAT-Lancet planetary health diet as high as $6 per day at certain times of the year, though the cost is generally lower.

The EAT-Lancet planetary health diet purports to represent the least-expensive healthy nutritional regime possible in sustainable food systems. The diet is rich in micronutrient-rich foods like fruits, vegetables, whole grains, legumes, nuts, and unsaturated oils. It includes moderate levels of seafood and poultry and very little red meat, refined grains, and added sugars. To meet the EAT-Lancet Commission’s goal of feeding 10 billion people sustainable, healthy diets by 2050, consumption of all food groups except starchy vegetables will need to be increased in South Asia.

TCI researchers recommend crop diversification and investments in rural infrastructure and well-functioning markets as measures needed to make the EAT-Lancet planetary health diet more affordable in India. (Gupta et al., 2021; TCI, 2021).

EAT-Lancet Planetary Health Diet May Increase the Economic and Physical Feasibility of 1.5° C

In a more recent study published in the journal Science Advances (2024), researchers found that, “a more sustainable, flexitarian diet increases the feasibility of the Paris Agreement climate goals in different ways,” says Florian Humpenöder, [Potsdam Institute For Climate Impact Research (PIK)] scientist and co-lead author of the study published in Science Advances. (PIK, 2024; Humpenöder et al., 2024)

“The reduction of greenhouse gas emissions related to dietary shifts, especially methane from ruminant animals raised for their meat and milk, would allow us to extend our current global CO2 budget of 500 gigatons by 125 gigatons and still stay within the limits of 1.5°C with a 50 percent chance,” he adds. (PIK, 2024; Humpenöder et al., 2024)

“Our results show that compared to continued dietary trends, a more sustainable diet not only reduces impacts from food production within the land system, such as deforestation and nitrogen losses. It also reduces GHG emissions from the land system to such an extent that it cuts economy-wide 1.5°C-compatible GHG prices in 2050 by 43 percent,” explains co-lead author Alexander Popp, leader of the working group land-use management at PIK. “Moreover, healthy diets would also reduce our dependency on carbon dioxide removal in 2050 by 39 percent,” he adds. (PIK, 2024; Humpenöder et al., 2024)

“Up to now, existing literature did not allow to single-out the contribution of dietary shifts alone for the feasibility of the 1.5°C limit. In the new study, PIK scientists investigated how dietary shifts would contribute towards the feasibility of 1.5°C transformation pathways relative to a scenario without dietary shifts. The researchers used the open-source Integrated Assessment Modelling framework REMIND-MAgPIE to simulate 1.5°C pathways, one including dietary shifts towards the EAT-Lancet Planetary Health Diet by 2050 in all world regions.” (PIK, 2024)

“The EAT-Lancet Planetary Health Diet is a flexitarian diet predominantly featuring a wide variety of plant-based foods, a marked reduction of livestock products especially in high- and middle-income regions, and restricted intake of added sugars, among other things,” says co-author Isabelle Weindl from PIK. (PIK, 2024)

However, considerable challenges are yet to be addressed: Decision-making in food policy is often dispersed across different institutions and ministries, which hinders the implementation of coherent policies in support of healthy sustainable diets. Moreover, social inclusion and compensation schemes are central for a just transition to healthy diets, the authors state.” (PIK, 2024; Humpenöder et al., 2024)

For more information on the benefits of the EAT-Lancet Planetary Health Diet, you can access a short course I wrote on the EAT-Lancet Commission’s planetary health diet from Today’s Dietitian (see the link below).

This course describes the EAT-Lancet Planetary Health Diet; discusses the principles of a flexitarian diet; describes the nutritional advantages of a flexitarian diet; examines the health and environmental benefits of a flexitarian diet; and provides strategies RDNs can use when counseling their clients on implementing a flexitarian diet.

Learn more at: https://ce.todaysdietitian.com/FlexitarianApproach#group-tabs-node-course-default1

and

https://secure.viewer.zmags.com/publication/ed02d13c#/ed02d13c/1

EAT-Lancet 2.0 Commission

Building on the findings of the Eat Lancet Commission on Food, Planet, and Health published in 2019, “EAT-Lancet 2.0 will accelerate progress and contribute to the 2030 agenda by including several new elements such as a greater focus on diversity and the adaptation of regional and local diets, strengthened diversity in the composition of the Commission and a new focus on food justice and social food system goals. In addition to the work of the Commission, a 12-month global consultation will be conducted with the aim of increasing local legitimacy, buy-in and adoption of the Commission’s recommendations. Finally, the EAT-Lancet 2.0 will evaluate multiple transition pathways to healthy, sustainable, and equitable food futures by using Intergovernmental Panel on Climate Change (IPCC) like modelling” (Potsdam Institute for Climate Impact Research, 2022).

EAT-Lancet 2.0, scheduled to be released in 2024, will be co-chaired by Walter Willett (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health), Johan Rockström (Director of the Potsdam Institute for Climate Impact Research), and Shakuntala Thilsted (Global Lead, Nutrition and Public Health, WorldFish CGIAR, 2021 World Food Prize Laureate).

The EAT-Lancet 2.0 Commission is made up of 23 Commissioners from 19 countries, to reflect diverse perspectives across continents and in various fields including human health, agriculture and livestock production, political science, behavior change, food justice and environmental sustainability (Potsdam Institute for Climate Impact Research, 2022; The EAT-Lancet 2.0 Commissioners, 2023).

References

Bui LP, Pham TT, Wang F, et al. Planetary health diet index and risk of total and cause-specific mortality in three prospective cohorts. The American Journal of Clinical Nutrition. June 10, 2024. Available at: https://ajcn.nutrition.org/article/S0002-9165(24)00389-7/abstract

Harvard T.H. Chan School of Public Health. Planetary health diet associated with lower risk of premature death, lower environmental impact. June 10, 2024. Available at: https://www.hsph.harvard.edu/news/press-releases/planetary-health-diet-associated-with-lower-risk-of-premature-death-lower-environmental-impact/

Bratskeirk K. What is the planetary health diet – and what are its benefits? Good Rx Health. March 24, 2022. Available at: https://www.goodrx.com/well-being/diet-nutrition/planetary-healthy-plate

Lin X, Wang S and Gao Y. Global trends and research hotspots of EAT-Lancet diet: a bibliometric analysis. Front. Nutr. 2024;10:1328351. doi: 10.3389/fnut.2023.1328351

Beal, T, Ortenzi, F, and Fanzo, J. Estimated micronutrient shortfalls of the EAT-lancet planetary health diet. Lancet Planet Health. 2023;7:e233–7.

Springmann M. Eating a nutritionally adequate diet is possible without wrecking long-term health, the planet of the pocket. Lancet Planet Health. 2023;7(7):E544.

Beal T, Ortenzi T. Authors’ reply. Eating a nutritionally adequate diet is possible without wrecking long-term health, the planet or the pocket. Lancet Planet. Health. 2023;7(7):E545.

Springmann M, Clark MA, Rayner M, Scarborough P, Webb P. The global and regional costs of healthy and sustainable dietary patterns: a modelling study. Lancet Planet Health. 2021;5(11):e797-e807. Erratum in: Lancet Planet Health. 2021;5(12):e861. 

Gupta S, Vemireddy V, Singh DK, Pingali P. Ground truthing the cost of achieving the EAT lancet recommended diets: Evidence from rural India. Glob Food Sec. 2021;28:100498.

Tata-Cornell Institute, Cornell University. Study Shows Cost of EAT-Lancet Diet in India. Tata-Cornell Institute, Cornell University.  February 4, 2021. Available at: https://tci.cornell.edu/?news=new-study-shows-cost-of-eat-lancet-diet-in-india

Potsdam Institute For Climate Impact Research (PIK). Food matters: Healthy diets increase the economic and physical feasibility of 1.5 C. Potsdam Institute For Climate Research. March 28, 2024. Available at: https://www.pik-potsdam.de/en/news/latest-news/food-matters-healthy-diets-increase-the-economic-and-physical-feasibility-of-1-5degc

Humpenöder F, Popp A, Merfort L, et al. Food matters: Dietary shifts increase the feasibility of 1.5°C pathways in line with the Paris Agreement. Science Advances. 2024;10(13): eadj3832.

EAT Lancet 2.0. Potsdam Institute for Climate Impact Research, June 3, 2022. Available at: https://www.pik-potsdam.de/en/news/latest-news/eat-lancet-2-0-launched

Eat-Lancet Commission 2.0: securing a just transition to healthy, environmentally sustainable diets for all. The Lancet. 2023;402(10399):352-354.

Edible insects can contribute to sustainable food systems and global food security

Given the numerous positive attributes of edible insects, including a low environmental footprint, high food conversion ratio, rapid growth and nutritional values, a new review published in the journal Scientific Reports (2024) argues that consuming edible insects can play a vital role in promoting a more sustainable food system. Omuse et al. 2024 compiled and analyzed the fragmented database on edible insects and identified potential drivers that elucidate insect consumption, globally, focusing on promoting a sustainable food system.

These authors identified 2205 insect species, consumed across 128 countries globally. Among continents, Asia has the highest number of edible insects (932 species), followed by North America (mainly Mexico) and Africa. The countries with the highest consumption of insects are Mexico (450 species), Thailand (272 species), India (262 species), DRC (255 species), China (235 species), Brazil (140 species), Japan (123 species), and Cameroon (100 species). (Omuse et al, 2024)

Their study also revealed some common and specific practices related to edible insect access and utilization among countries and regions. They noted that, “Although insect consumption is often rooted in cultural practices, it exhibits correlations with land cover, the geographical presence of potentially edible insects, the size of a country’s population, and income levels.” They further point out that “The practice of eating insects is linked to the culture of people in Africa, Asia, and Latin America, while increased consciousness and the need for food sustainability are driving most of the European countries to evaluate eating insects. Therefore, edible insects are becoming an increasingly significant part of the future of planetary food systems.” And because of this, “more proactive efforts are required to promote them for their effective contribution to achieving sustainable food production.” (Omuse et al., 2024)

Scientists also believe that humans consuming insects for nutrition, or the practice of entomophagy, may play a role in enhancing global food security. The practice of entomophagy –has increased in popularity across the globe in recent years. Insect consumption is highest in tropical countries, where warmer climates help insects thrive, as well as in countries that face food scarcity. For example, crickets provide high nutritional content and have a low environmental impact, which makes them great allies in the fight against climate change. (Jansen, 2023)


Crickets are rich in macronutrients (i.e., protein, fat, carbohydrates) and micronutrients (i.e., vitamins and minerals). Protein from crickets has been reported to be as high as 62 to 71 grams per 100 grams of dry weight versus animal livestock at 27 grams per 100 grams of dry weight. In addition to the high protein content, crickets are also high in vitamins A, B, C, D, E, and K and minerals such as calcium, potassium, magnesium, phosphorus, sodium, iron, zinc, manganese, and copper. These macro- and micronutrients provide essential nourishment to humans. (Jansen, 2023)


Figure 1 provides an overview of the nutrient composition of edible insects (Zhou et al, 2022)

Figure 1: Nutrient Composition of Edible Insects

Environmental Impact


Crickets have a low environmental impact due to the lower methane emission generation compared to cattle, small land footprint, and high food conversion rate. Compared to cattle, crickets produce 80% less methane, a potent greenhouse gas that has more than 80 times the warming power of carbon dioxide over the first 20 years after it reaches the atmosphere. (Jansen, 2023)


For more information on the potential benefits of consuming insects (or entomophagy), including a recipe for “Cricket Leather,” read the article I wrote titled, “Consuming Insects Can Contribute to a Sustainable Planet” (McCullum-Gomez, 2018) at the link below:

Consuming Insects Can Contribute to a Sustainable Planet

https://nebula.wsimg.com/b98d322acfbfe0dbb959a8343c38331c?AccessKeyId=574755C9F606C23AD25E&disposition=0&alloworigin=1

Overcoming Barriers to Consuming Edible Insects

As reported in a recent review published in the journal Nutrition Reviews (2024),

“Although the use of edible insects has been accepted in some areas of the world, entomophagy is not preferred in some countries due to sociocultural conditions, health concerns, neophobia, and entomophobia. Many people do not accept the direct consumption of raw insects, but insects can be transformed into more preferred forms by using different cooking techniques. Some ground edible insects are satisfactory in terms of nutritional value and have a reasonable level of acceptability when added to products such as bread, tortilla, and pasta in varying percentages. The world market value of edible insects was estimated to be US$3.2 million in 2021 and US$17.6 billion in 2032.” (Turan et al., 2024)


Food Security


Consumption of edible insects can provide a sustainable alternative for food security in Latin America (Abril et al., 2022). “For instance, the use of insects as raw material, because they have a high protein content comparable to animal-based foods. Specifically, ants and crickets can contain between 9 and 77% protein of dry weight, while beef contains between 25 and 28%.” Furthermore, “there is evidence that insects produce fewer greenhouse gases during their production, for example, pigs produce between 10 and 100 times more greenhouse gases per kg of weight.” (Abril et al., 2022) The United States, Mexico, Chile, Peru, and Argentina have begun to develop and consume these products; thus, promoting different and new ventures. Finally, large-scale production of insect-based food products could help solve or even prevent the looming food problem and contribute to the sustainable development goals set by the United Nations. (Abril et al., 2022)


Matandirotya et al. (2022) reported that in Africa, “In addition, being a source of nutritious food, edible insects can also be a source of establishing sustainable livelihoods, as well as being able to be commercialized, thus further creating employment opportunities and economic growth. Some of the notable edible insects in abundance on the continent include termites, ants, crickets and caterpillars. Our study recommends that Africa should commercialize edible insect production, in addition to preservation processing that leads to the eradication of perennial food insecurity and malnutrition and improves environmental health, as well as developing sustainable food systems. We also further recommend the establishment of food safety guidelines on edible insects as most African countries do not have such a plan in place currently.” (Matandirotya et al., 2022)


In Kenya, Coppoolse et al. (2023) found, “that Zn [Zinc] would cease to be a problem nutrient when including house crickets to children’s diets (population reference intake coverage for Zn increased from 89 % to 121 % in the best-case scenario). FBR [food-based dietary recommendations] based on both scenarios could ensure nutrient adequacy for all nutrients except for fat, but energy percentage (E%) for fat was higher when house crickets were included in the diet (23 E% v. 19 E%). This maneuver, combined with realistic changes in dietary practices, could therefore improve dietary Zn content and ensure adequacy for twelve nutrients for Kenyan children. Further research is needed to render these theoretical recommendations, practical.” (Coppoolse et al., 2023)

The Insects to Feed the World Conference will take place in Singapore from June 19-22, 2024.

This international event will “bring together researchers and industry professionals from around the world to exchange ideas and the latest advancements in the field of insects for feed and food.”

Learn more about the Insects to Feed the World Conference at:

https://www.ifw2024.com/event/82c4ce20-37fe-4f5d-b0c1-a7440224102f/summary

References

Omuse, E.R., Tonnang, H.E.Z., Yusuf, A.A. et al. The global atlas of edible insects: analysis of diversity and commonality contributing to food systems and sustainability. Sci Rep. 2024; 14:5045. https://doi.org/10.1038/s41598-024-55603-7

Jansen C. Crickets can help us curb global warming and enhance food security. Here’s how. Earth Org. November 20, 2023. Available at: https://earth.org/crickets-can-help-us-curb-global-warming-and-enhance-food-security-heres-how/

Zhou, Y.; Wang, D.; Zhou, S.; Duan, H.; Guo, J.; Yan, W. Nutritional composition, health benefits, and application value of edible insects: A review. Foods. 2022;11:3961: https://doi.org/10.3390/foods11243961

McCullum-Gomez C. Consuming insects can contribute to a sustainable planet. Hunger and Environmental Nutrition (HEN) Post. Summer 2018. Available at:

https://nebula.wsimg.com/b98d322acfbfe0dbb959a8343c38331c?AccessKeyId=574755C9F606C23AD25E&disposition=0&alloworigin=1


Turan Y, Berber D, Sesal NC. Could insects be an alternative food source? A comprehensive review. Nutrition Reviews. 2024; nuae019: https://doi.org/10.1093/nutrit/nuae019


Abril S, Pinzón M, Hernández-Carrión M and Sánchez-Camargo AdP. Edible insects in Latin America: A sustainable alternative for our food security. Front. Nutr. 2022;9:904812. doi: 10.3389/fnut.2022.904812

Matandirotya NR, Filho WL, Mahed G, Maseko B, Murandu CV. Edible insects consumption in Africa towards environmental health and sustainable food systems: A bibliometric study. Int J Environ Res Public Health. 2022. 11;19(22): 14823. doi: 10.3390/ijerph192214823.

Coppoolse H, Borgonjen-van den Berg KJ, Chopera P, Hummel M, Grimble G, Brouwer ID, Melse-Boonstra A. The potential contribution of house crickets to the dietary zinc content and nutrient adequacy in young Kenyan children: a linear programming analysis using Optifood. Br J Nutr. 2023;129(3):478-490. doi: 10.1017/S0007114522000915.

Adding only a few ultraprocessed foods to a healthy diet raised risk of cognitive decline and stroke, study says

Eating more ultraprocessed foods is linked to a higher risk of cognitive decline and stroke, even if a person is trying to adhere to a Mediterranean diet, the DASH diet or the MIND diet, a new study published in the journal Neurology has reported. All three diets are plant-based, focused on consuming more fruits and vegetables, whole grains, beans and seeds while limiting sugar, red meat and ultraprocessed foods. On the flip side, eating more unprocessed or minimally processed foods was linked with a 12% lower risk of cognitive impairment, according to the new study published in the journal Neurology (LaMotte, 2024; Bhave et al., 2024).

Associations Between Ultra-Processed Food Consumption and Adverse Brain Health Outcomes (June 11, 2024 issue of Neurology)

https://www.neurology.org/doi/10.1212/WNL.0000000000209432

Ultraprocessed foods include prepackaged soups, sauces, frozen pizza, ready-to-eat meals and pleasure foods such as hot dogs, sausages, French fries, sodas, store-bought cookies, cakes, candies, doughnuts, ice cream and many more.


Such foods are typically high in calories, added sugar and salt and low in fiber, all of which can contribute to cardiometabolic health problems, weight gain, obesity, type 2 diabetes and high blood pressure, experts say. (LaMotte, 2024)


An increased risk of stroke

“The study analyzed data on 30,000 people participating in the REGARD, or REasons for Geographic and Racial Differences in Stroke study, made up of 50% Whites and 50% Blacks in a nationally diverse group of people who have been followed for up to 20 years.
The risk of stroke was 8% higher for people who added the most ultraprocessed foods to their diet as compared with those who ate minimally processed foods, said study author and neurologist Dr. W. Taylor Kimberly, chief of the division of neurocritical care at Massachusetts General Hospital in Boston.


That risk rose to 15% for Black participants, likely due to the impact of ultraprocessed foods on high blood pressure in that population, Kimberly said. However, if a person ate more unprocessed or minimally processed foods, the risk of stroke dropped by 9%, the study found.” (LatMotte, 2024; Bhave et al., 2024)

Do Ultraprocessed Foods Sabotage Efforts to Follow a Healthy Diet?


“What is it about ultraprocessed foods that may allow them to sabotage efforts to follow a healthy diet? It could be their poor nutrient composition and tendency to spike blood sugars, which can lead to type 2 diabetes, obesity, elevated blood pressure and high cholesterol, said Peipei Gao and Zhendong Mei in an editorial published with the study (Gao and Mei, 2024).

Mei is a research fellow in medicine at Brigham and Women’s Hospital in Boston, while Gao is a graduate student in nutrition visiting Harvard T.H. Chan School of Public Health, also in Boston. Neither was involved in the study. Type 2 diabetes, obesity, elevated blood pressure and high cholesterol are all key risk factors for vascular disease in the heart and brain, they wrote. (LaMotte, 2024)


The impact on blood vessels that leads to stroke and cognitive decline may also be due “to the presence of additives including emulsifiers, colorants, sweeteners, and nitrates/nitrites, which have been associated with disruptions in the gut microbial ecosystem and inflammation,” they added. (LaMotte, 2024)


Growing dangers of ultraprocessed foods

Studies on the dangers of eating ultraprocessed foods are piling up. According to a February review of 45 meta-analyses on almost 10 million people, eating 10% more ultraprocessed foods raised the risk of developing or dying from dozens of adverse health conditions.


That 10% increase was considered “baseline,” and adding even more ultraprocessed foods might increase the risk, experts say.


There was strong evidence that a higher intake of ultraprocessed foods was associated with about a 50% higher risk of cardiovascular disease-related death and common mental disorders, according to the review. (LaMotte, 2024)

References

LaMotte, S. Adding just a few ultraprocessed foods to a healthy diet raised risk of cognitive decline and stroke, study says. CNN. May 22, 2024. Available at: https://edition.cnn.com/2024/05/22/health/ultraprocessed-food-stroke-cognitive-decline-wellness/index.html


Bhave VM, Oladele CR, Ament Z et al. Associations between ultra-processed food consumption and adverse brain health outcomes. Neurology. 2024;102(11):e209432. doi: 10.1212/WNL.0000000000209432.

Gao P, Mei Z. Editorial: Food in brain health. Does processing level matter? Neurology. 2024;102(11): https://doi.org/10.1212/WNL.0000000000209511

May 22, 2024: International Day of Biodiversity (IDB): Be a Part of the Plan

“Be part of the Plan”, the theme of IDB 2024, is a call to action for all stakeholders to halt and reverse the loss of biodiversity by supporting the implementation of the Kunming-Montreal Global Biodiversity Framework, also referred to as the The Biodiversity Plan. 

International Day of Biodiversity (IDB) 2024:

https://www.cbd.int/biodiversity-day

The Biodiversity Plan offers opportunities for cooperation and partnerships among diverse actors. 

“Governments, indigenous peoples and local communities, non-governmental organizations, lawmakers, businesses, and individuals are encouraged to highlight the ways in which they are supporting the implementation of the Biodiversity Plan. Everyone has a role to play and therefore can Be Part of the Plan.”

IDB 2024 is expected to increase the visibility momentum in the lead-up to the sixteenth meeting of the Conference of the Parties to the Convention on Biological Diversity (COP 16), to be held in Colombia from 21 October to 1 November 2024. 

Click here to read the full notification with more information about this year’s theme.

The Food and Agriculture Organization (FAO) has released a Strategy on Mainstreaming Biodiversity Across Agricultural Sectors. To learn more, see:

International Day for Biological Diversity 2024: FAO stresses importance of biodiversity for agrifood systems

https://www.fao.org/newsroom/detail/new-action-plan-launched-for-implementing-fao-strategy-mainstreaming-biodiversity-across-agricultural-sectors-as-biodiversityrelated-projects-approved/en?fbclid=IwZXh0bgNhZW0CMTEAAR3fiI2-LDrlEiLaCRpIj25tHCr9x_zLm-rm3nujDxt7cD3kgcM4B78xPxU_aem_ZmFrZWR1bW15MTZieXRlcw

World wastes over 1 billion meals a day: UN report

According to a new UN report, “Households across all continents wasted over 1 billion meals a day in 2022, while 783 million people were affected by hunger and a third of humanity faced food insecurity.” Food waste also contributes to the triple planetary crisis of climate change, nature and biodiversity loss, and pollution and waste (UNEP Press Release, 2024).

Food waste is expensive too. The 2024 UN Food Waste Index report — which measured food waste at the consumer and retail level across more than 100 countries — found that over a trillion dollars’ worth of food gets disposed every year, from households to grocery stores, across the globe (UNEP, 2024; Delgado, 2024).

“Such waste takes a significant toll on the environment. The process of producing food — the raising of animals, the land and water use, and the subsequent pollution that goes with it — is horribly intensive on the planet. Food waste squanders those efforts, and then makes it worse: as it rots in landfills, it creates methane, a powerful greenhouse gas. Food waste alone is responsible for an estimated 8 to 10 percent of global greenhouse gas emissions, according to the report. To put that into perspective, if food waste were a country, it would be third in emissions produced, behind only the United States and China.” (Delgado, 2024; UNEP, 2024)

“Perhaps the most immediate harm, though, is the more than 780 million people who went hungry around the world in 2022, even as hundreds of billions of meals were wasted that same year. The world has become more efficient at producing a lot of food, so much so that there’s more than enough to go around for everyone. But in 2022, nearly 30 percent of people were moderately or severely food insecure, defined by the Food and Agricultural Organization as lacking regular access to safe and nutritious food.”

“Food waste reduction is “an opportunity to reduce costs and to tackle some of the biggest environmental and social issues of our time: fighting climate change and addressing food insecurity,” the authors of the report write.” (Delgado, 2024)

“Food waste might seem like an easy problem to solve — just stop wasting food. But in order to snuff food waste out, individuals, businesses, and policymakers alike will need to make some serious changes — and those changes will look different for each country. Global food waste is not just a consumer-level problem, but also a nasty side effect of inefficient food systems that have environmental and social implications.” (Delgado, 2024)

“The UN has the goal of slashing food waste in half by 2030. For that to happen, the authors of the Food Waste Index say there’s one crucial step all countries need to do: data collection. You can’t stop wasting food until you know how much food you’re wasting.” (Delgado, 2024; UNEP, 2024)

The report uses a three-level methodology with each level increasing in accuracy and utility. The first level is an estimate using preexisting food waste data from countries. For countries that haven’t yet started collecting data on food waste, UNEP took data from other nearby countries that had similar income levels and then extrapolated that information to create estimates. These figures are a helpful start to understanding the scale at which food waste may exist in a country, but the report emphasizes that most of the Level 1 estimates are not accurate enough to use beyond that.

To clarify which estimates can be used for understanding the scale of a problem and which can be used beyond that, the report also assigned a “confidence” rating to each Level 1 estimate — high, medium, low, very low, or no rating. Only 11 countries were assigned a high confidence rating for household food waste estimates. Of these, Saudi Arabia had the highest amount of household food waste per person annually, at a little over 231 pounds per person. Bhutan had the lowest, at just under 42 pounds per person.” (Delgado, 2024; UNEP, 2024)

How do you measure food waste?

“According to the report — which was spearheaded by the UN Environment Programme (UNEP) and co-authored by the Waste and Resources Action Programme (WRAP), a UK-based climate organization — households contributed to 60 percent of all food waste generated globally in 2022, compared to nearly 28 percent for food service and a little under 13 percent for retailers.” (Delgado, 2024; UNEP, 2024)

“The report uses a three-level methodology with each level increasing in accuracy and utility. The first level is an estimate using preexisting food waste data from countries. For countries that haven’t yet started collecting data on food waste, UNEP took data from other nearby countries that had similar income levels and then extrapolated that information to create estimates. These figures are a helpful start to understanding the scale at which food waste may exist in a country, but the report emphasizes that most of the Level 1 estimates are not accurate enough to use beyond that.” (Delgado, 2024; UNEP 2024)

“Only four G20 countries (Australia, Japan, UK, the USA) and the European Union have food waste estimates suitable for tracking progress to 2030. Canada and Saudi Arabia have suitable household estimates, with Brazil’s estimate expected late 2024. In this context, the report serves as a practical guide for countries to consistently measure and report food waste.” (UNEP Press Release, 2024)

“The data confirms that food waste is not just a ‘rich country’ problem, with levels of household food waste differing in observed average levels for high-income, upper-middle, and lower-middle-income countries by just 7 kg per capita. At the same time, hotter countries appear to generate more food waste per capita in households, potentially due to higher consumption of fresh foods with substantial inedible parts and a lack of robust cold chains.” (UNEP Press Release, 2024)

Out of six different regions of the world, Latin America and the Caribbean is the region that wastes the most food annually (Delgado, 2024; UNEP, 2024). In low-income countries, people may waste food due to lack of refrigeration. In contrast, in high-income countries, people who waste food may be less concerned about waste and resource use (Delgado, 2024; UNEP, 2024).

Learn useful tips for reducing food waste in your household here:

How to cut down on food waste at home

https://one5c.com/food-waste-disposal-136944418/

And finally, click on the link below to learn how to use a wide variety of fruit and vegetable peels (apples, carrots, citrus fruits, eggplant, kiwis, mangos, potatoes, and tomatoes) to reduce food waste and increase the nutritional content of your meals:

Using Fruit and Vegetable Peels in Your Meals: How To

https://www.nationalgeographic.com/premium/article/are-you-discarding-the-most-nutritious-part-of-fruits-and-veggies?rid=C9BE3CDDB176B86AF366007379D84B33&cmpid=org=ngp::mc=crm-email::src=ngp::cmp=editorial::add=Daily_NL_Tuesday_Science_20240326

References

United Nations Environment Report (UNEP). World squanders over 1 billion meals a day: UN report. Press Release. March 27, 2024. Available at: https://www.unep.org/news-and-stories/press-release/world-squanders-over-1-billion-meals-day-un-report

United Nations Environment Report (UNEP). Food Waste Index Report 2024. Think Eat Save: Tracking Progress to Halve Global Food Waste. Nairobi, Kenya: UNEP. March 27, 2024. Available at: https://wedocs.unep.org/handle/20.500.11822/45230

Colino S. Don’t trash the peels! The skins of fruits and veggies pack a nutritional punch. National Geographic. March 26, 2024. Available at: https://www.nationalgeographic.com/premium/article/are-you-discarding-the-most-nutritious-part-of-fruits-and-veggies?rid=C9BE3CDDB176B86AF366007379D84B33&cmpid=org=ngp::mc=crm-email::src=ngp::cmp=editorial::add=Daily_NL_Tuesday_Science_20240326

European Commission. Food Waste Index Report 2024. Think Eat Save: Tracking Progress to Halve Global Food Waste. March 27, 2024. Available at: https://knowledge4policy.ec.europa.eu/publication/food-waste-index-report-2024-think-eat-save-tracking-progress-halve-global-food-waste_en

Delgado S. How the world wastes hundreds of billions of meals in a year, in three charts. May 4, 2024. Vox. Available at: https://www.vox.com/future-perfect/2024/5/4/24147350/billions-of-meals-wasted-unep-study-food

Watson SK. How to cut down on food waste at home. One 5C. Mach 14, 2024. Available at: https://one5c.com/food-waste-disposal-136944418/

Song J, Jeong J, Eun-Hee Kim E-H, et al. A strategy for healthy eating habits of daily fruits revisited: A metabolomics study. Current Research in Food Science. 2023;6: 100440.https://doi.org/10.1016/j.crfs.2023.100440

April 24 is Stop Food Waste Day

The single largest day of action in the fight against global food waste. See the links below to learn about the various ways you can show your support and make a difference to prevent food waste on this day to Stop Food Waste (and every day):

RECIPES & TIPS

It all starts at home.

Check out the link for food waste prevention tips including recipes, the Stop Food Waste digital cookbook, and inspiration from leading chefs.

Delicious taste, no waste!

https://www.stopfoodwasteday.com/en/recipes-and-top-tips.html

SHOW YOUR SUPPORT:

  1. Take the Stop Food Waste Day pledge and share it across your personal and professional social media platforms
  2. Download the social media cards on this page and use them across your social media platforms, adding your own message and always using the hashtag: #StopFoodWasteDay and remembering to tag our accounts:

    Twitter:     @_stopfoodwasteday_
    LinkedIn: @Stop Food Waste Day
    Instagram: @stop_food_waste_day
    Facebook: @stopfoodwasteday
  3. Download the digital and/or print posters and use them in your communications campaigns, or as materials to support your very own Stop Food Waste Day activities.

CAMPAIGN TOOLKIT

Download the full campaign toolkit by clicking here. Or, explore the assets in more detail below:

https://www.stopfoodwasteday.com/en/get-involved/download-the-toolkit.html

Global warming is coming for your shopping cart: New research

A team of economists dig into a relatively under-studied area: Climate inflation.

Climate change is already increasing food prices and overall inflation, and these effects are likely to accelerate in the future, according to a new study published in the journal Communications Earth & Environment.

“The findings add heft to a growing collection of research on the effects of climate change on the economy. In this area, climate-related inflation has been relatively under-studied—a key oversight “because rising or unstable prices threaten economic and human welfare as well as political stability.”

The analysis rests on more than 27,000 month-by-month data points on prices of food and other consumer goods since 1996 gathered from 121 nations around the world. The researchers combined this information with data on temperature and other climate factors, controlling for a suite of variables to identify likely causal links between changes in weather and higher food prices.

In 2022, for example, a severe summer heat wave in Europe reduced food supplies and triggered an increase of two-thirds of a percentage point in food prices and one-third of a percentage point of overall inflation.

Of the various climate factors analyzed, increases in average monthly temperature have the strongest effect on food prices, the researchers found. But increases in the day-to-day variability of temperatures from day to day and floods also contribute to boosting food prices.

The researchers then used data from climate models to forecast the effect of future climate change on food prices and overall inflation. Several previous studies have used historical weather data to identify the impacts of changing climate parameters on inflation. But this is the first to run the tape forward and calculate implications for the future.

Climate change could cause food prices to increase by 1.5 to 1.8 percentage points annually by the middle of the next decade, the researchers report. The lower number reflects a best-case (that is, lowest greenhouse gas emissions) scenario, and the higher number a worst-case (highest emissions) scenario. Overall inflation is projected to increase 0.8-0.9 percentage points annually by 2035 due to climate change.

Shorter term, more irregular price shocks are also likely to come from increased frequency and intensity of extreme heat. The level of average warming projected for 2035 could result in heat waves with effects on prices 30-50% greater than those of the 2022 European heat wave, they calculated.

Climate-related inflation is projected to occur all over the world. It is likely to be most pronounced in regions that are already hot—including many countries of the Global South that have contributed relatively little to historical emissions and have less climate resilience. But climate inflation is likely to pack a wallop even in the Global North, the researchers found.

Looking further into the future, low-emission and high-emission scenarios diverge, underscoring the importance of climate action to hold climate inflation in check. By 2060, inflation due to climate change is projected to raise food prices by 2.2-4.3 percentage points annually, depending on the emissions scenario, and boost overall inflation by 1.1 to 2.2 percentage points yearly.

“Our results suggest that climate change is likely to alter inflation seasonality, increase inflation volatility, inflation heterogeneity and place persistent pressures on inflation levels,” the researchers write.”

References

Kotz, M., Kuik, F., Lis, E. et al. Global warming and heat extremes to enhance inflationary pressures. Commun Earth Environ. 2024;5:116. https://doi.org/10.1038/s43247-023-01173-x

DeWeerdt S. Global warming is coming for your shopping cart.  Anthropocene Magazine. April 16, 2024. Available at: https://www.anthropocenemagazine.org/2024/04/global-warming-is-coming-for-your-shopping-cart/?utm_source=rss&utm_medium=rss&utm_campaign=climate-change-will-strain-grocery-budgets-all-over-the-world

Soy production – and cattle ranching – linked to “shocking” land clearance in Brazil’s Cerrado and the Amazon, study says

“Nearly 60,000 hectares of forest was cleared in Brazil’s Cerrado and Amazon in late 2023, with likely ties to the supply chains of some of the world’s largest soy exporters including Bunge and Cargill, a report has found.

The Cerrado is the second-largest Brazilian biome, and one of the world’s most biodiverse regions. Covering 22% of the country, it is home to over 6,000 tree species. However, over the last few years, it has faced increasing rates of land conversion mainly linked to soy and beef production.”

Another new study by scientists from Brazil and Europe published in the journal Diversity and Distribution looked at how man-made climate change could possibly trigger the migration of thousand of plant species in Brazil’s Cerrado.

Cerrado plants and climate change

“A new study by scientists from Brazil and Europe has looked at how warming temperatures might force over 7,000 plant species in the Cerrado to move. Plants, like animals, have a geographical range.

This is the area where the temperature, rainfall, and general conditions make it just right for them to survive and grow. Climate change is messing with those perfect conditions, and plants are feeling the heat – literally.

“Every plant and animal species has a ‘geographical range’ – the area where conditions are suitable for it to live,” said Mateus Silva, from the University of Exeter.

Cerrado ecology

Think of the Cerrado as a smaller, but no less incredible, cousin to the Amazon rainforest. It’s a place packed with roughly 12,000 flowering plant species. From towering trees to delicate orchids, the Cerrado’s plants purify the air we breathe, support vast networks of wildlife, and sustain indigenous communities.

Sadly, this ecological treasure chest is under siege. Relentless conversion for agriculture and cattle ranching has eaten away roughly half of the Cerrado. This destruction doesn’t just mean lost beauty – it unravels delicately balanced ecosystems, jeopardizes countless species, and disrupts the natural services these landscapes provide, like water cycling and climate regulation.

Uphill Cerrado plants due to climate change

As temperatures rise globally, many plants instinctively seek cooler havens at higher altitudes. “As the climate warms, plants’ ranges are shifting, with many species going uphill,” said study co-author Mateus Silva from the University of Exeter.

This uphill migration reveals nature’s resilience – even slow-moving plants adapt to survive. Yet, this strategy has stark limits. Lowland plants may find some refuge uphill, assuming they can move fast enough to keep pace with the changing climate and aren’t blocked by human-made obstacles.

But the climb brings a hidden cost: it squeezes those already at higher elevations. Plants on mountaintops have no escape. As temperatures increase, they face a shrinking world with nowhere left to climb…

Remember, the Cerrado is a remarkable and irreplaceable part of our planet. Its thousands of plant species, some of which cannot be found anywhere else in the world, are in a race for survival. Climate change is pushing them uphill, but human destruction is cutting off their escape route. While the science is important, it’s time to move beyond simply watching and start taking serious action.

The study is published in the journal Diversity and Distributions.”

References

Soy production linked to “shocking” land clearance in Brazil’s Cerrado and the Amazon, study says. Carbon Pulse. March 15, 2024. Available at: https://carbon-pulse.com/269193/

Radwin M. Deforestation from soy shows no sign of stopping in Cerrado, report says. Mongabay News. March 21, 2024. Available at: https://news-mongabay-com.cdn.ampproject.org/c/s/news.mongabay.com/2024/03/deforestation-from-soy-shows-no-sign-of-stopping-in-cerrado-report-says/amp/

Gajhhiye S. Climate change triggers migration of thousands of plant species. Earth.com. March 25, 2024. Available at: https://www.earth.com/news/climate-change-triggers-epic-plant-migration-in-brazils-cerrado/