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Pakistan Court finds Food Waste Violates Fundamental Right to Life

Pakistan Court finds Food Waste Violates Fundamental Right to Life

The Harvard Law School Food Law and Policy Clinic (FLPC) was very excited to learn about the recent decision issued by the Lahore High Court of Pakistan in the case Muhammad Ahmad Pansota vs Federation of Pakistan. In this momentous, first-of-its-kind decision, the Court declared that wasting food violates the right to food and that the Punjab government, which governs the Pakistani province of Punjab, has a duty to take actions to ensure that excess food makes it to those in need. The Court held that the “right to life” under the Pakistani Constitution encompasses the right to food, “including protection against wastage of excess food,” thus finding that the prevention of food waste was necessary in order for the Punjab government to fulfill its obligations under the Pakistani Constitution.

The petitioners in the case relied on several reports and policy memoranda written by FLPC in submitting its initial complaint, and provided these to the court as reference materials. As the litigation proceeded and it became clear that the Punjab provincial government would need to enact laws to reduce food waste, FLPC provided support to the petitioners in the case by offering input on draft regulations, required to be submitted to the court, that encourage donation and reduce food waste in Punjab. This input, along with the previously mentioned FLPC materials, were submitted as supporting documents in the case.

The judgment directs the Punjab Food Authority to enact and enforce these food donation regulations and other laws in order to preserve, conserve, and manage excess food, in accordance with the Pakistani Constitutional right to food. The court also directed the agency to establish a management system to ensure surplus food makes it to those in need, to provide a check on the amount of food being wasted, and to revise and amend any other existing laws required to ensure implementation of this mandate. This is done through a writ of mandamus through which the Court will monitor compliance with the order and require periodic reports from the Punjab Food Authority regarding implementation.

This is the first decision of a court declaring that the right to food includes a mandate to not waste safe, wholesome, surplus food. FLPC is delighted to see the court recognizing the negative impact of food wastage on the environment, the economy, and the people, and the important role of government to ensure the policy climate incentivizes and removes barriers to the donation of safe surplus food to those in need. FLPC looks forward to continuing to provide guidance and support to the petitioners in this case and to the Punjab Food Authority in the development of its food waste regulations, and to highlighting this important decision that gives concrete meaning to the human right to food and the impact of unnecessary food waste on that right.

Senators Toomey and Blumenthal Introduce Bipartisan Bill to Increase Food Donation Nationwide

Senators Pat Toomey (R-PA) and Richard Blumenthal (D-CT) recently introduced legislation intended to boost food donations across the United States. The Harvard Law School Food Law and Policy Clinic (FLPC) enthusiastically supports the Food Donation Improvement Act of 2019 (S. 3141), which addresses key policy changes recommended by FLPC.

The Food Donation Improvement Act of 2019 enhances the coverage of the Bill Emerson Good Samaritan Food Donation Act (Emerson Act), which was passed by Congress in 1996 and promotes food donation by providing civil and criminal liability protection to food donors and food recovery organizations. The Emerson Act provides a broad base of liability protection that was intended to encourage food donations, yet donors are often unaware of the Act’s protections. Many food manufacturers, retailers, and restaurants still cite fear of liability as a primary deterrent to donating food. The Food Donation Improvement Act of 2019 will help to clarify some of the ambiguous terms in the Emerson Act and promote awareness of the Act by delegating authority over the Emerson Act to the U.S. Department of Agriculture (USDA) and directing the USDA to issue regulations clarifying what quality and labeling standards must be met in order for liability protection to apply.

Further, the proposed legislation would extend liability protection in several ways that support modern food donation. For example, it would extend liability protection to donations sold at a reduced price to recipients.  Current law only protects food donation if the final recipient receives the food for free. However, nonprofit organizations that sell foods at a greatly reduced rate, like social supermarkets, can fill a need for food insecure individuals who, for various reasons, are not willing or able to qualify for government assistance or use a food pantry or soup kitchen. The legislation would also extend protection to certain donations given by food businesses directly to those in need, which will increase efficiency, reduce costs, and enable timely use of perishable food. Under current law, food donors are only protected if they give food to a nonprofit organization to distribute it to those in need. Protecting direct donation from food businesses will allow individuals in need to pick up food from more accessible locations right at the source, such as local restaurants, grocery stores, and schools. Food service establishments already have to comply with food safety requirements like training and inspections, which ensures that they have the food safety knowledge to make direct donations safely.

The legislation would also reduce barriers to food donation by requiring USDA to issue regulations to clarify which quality and labeling standards donated food products must meet in order for liability protection to apply. Often food goes to waste because it is accidentally mislabeled. Under the Emerson Act, donated food must meet all labeling requirements to receive protection. At the federal level, such labeling standards include name of the food, manufacturer’s address, net quantity of contents, and an ingredient list (including allergen information); however, compliance with some of these labels are not necessary to ensure that donated food is safe. For example, the ingredient list is important for safety but the net weight is not. This bill would require USDA to determine which of these labeling requirements must be met by donated products in order for liability protection to extend to donors or distributing organizations.

By making small changes to the Emerson Act, this legislation will support big increases on the ground in terms of wholesome food donations. Approximately 40 percent of the food produced in the U.S. goes uneaten, resulting in 63 million tons of wasted food each year. Although much of this excess food is healthy and safe to eat, a significant amount ends up in landfills, instead of on the plates of those in need. Food donation provides a critical link between businesses and organizations with wholesome, surplus foods and the 37 million Americans, including 6 million children, who are food insecure.

The legislation introduced by Senators Toomey (R-PA) and Blumenthal (D-CT) presents an opportunity to both increase food security and reduce the waste of wholesome foods. FLPC is pleased to support this bill, which will clarify the Emerson Act’s coverage, expand its protection, and eliminate burdensome barriers in order to boost food donations. Follow the progress of the Food Donation Improvement Act of 2019 (S. 3141).

One Thing Your City Can Do: Reduce Food Waste

Originally published on December 11, 2019 by The New York Times. Written by Amelia Nierenberg.

When we think about food waste, we usually think about individual households. Example: those sad looking carrots at the bottom of the fridge drawer. Your fault, your loss. Not a broader concern. But those carrots are part of a systemic problem, one with grave implications for climate change. Project Drawdown ranked reducing food waste as the third most important step out of 80 proposed solutions.

If food waste were a country, it would be the third-largest greenhouse gas emitter, according to the United Nations Food and Agriculture Organization. In the United States alone, food waste generates the same amount of greenhouse gas emissions as 37 million cars, according to the Natural Resources Defense Council. That accounts for both the energy used in agriculture to grow unused food, as well as the methane that’s released when the food rots in landfills.

That’s the bad news.

The good news is that cities are coming up with solutions. Because most municipalities run their own sanitation systems, said Yvette Cabrera, deputy food waste director at the Natural Resources Defense Council, they’re “uniquely positioned to tackle the problem.”

 

Here are three main strategies cities are using.

Those sanitation systems give cities a lot of control over what happens to discarded food, and some are cracking down on waste. Seoul, South Korea, for example, charges a fee for food waste. Families pay by weight. At recycling sites, the waste is processed: Part is used for biofuels, while some is turned into fertilizer to help urban farms. The city also has over 6,000 automated bins where residents can weigh their food waste and pay their fees, according to the World Economic Forum. Seoul now recycles 95 percent of its food waste, up from less than 2 percent in 1995.

A version of that was tried in the United States in 2015, when Seattle introduced an anti-waste program that, among other things, made it illegal to toss out food. A year later, a judge tossed out the measure’s enforcement provision when she ruled it was unconstitutional for trash collectors to snooping in garbage for edible morsels.

The law is still on the books, though, and it appears to have had an effect. For example, the program included an education campaign that focused on waste reduction, smarter shopping and composting. The right kind of food composting system produces lower emissions than a similar volume of food in a landfill, and you get something useful from composting: fertilizer.

Now, nearly 50 percent of food waste gets composted, according to Hans Van Dusen, the city’s solid waste contracts manager. And, waste sent to landfills is at a record low of 0.81 pounds per person per day, according to the Environmental Protection Agency. “We are so disconnected from where our food comes from, we don’t think about the resources that take to get it to us,” said Veronica Fincher, a senior waste prevention program manager in Seattle. “We want to help people understand those impacts.”

For an example of what could happen if more cities tackled food waste, look to France. National law there requires large supermarkets to donate, rather than throw away, food that is still edible — a measure that has sharply increased food donations to charities, according to the government.

Cities tend to have lots of restaurants and grocery stores, and that presents a huge opportunity to reduce food waste. One of the leaders in working with supermarkets and chefs is New York City, which runs the largest composting program in the country. It’s part of a multimillion-dollar program to cut down on greenhouse gas emissions by turning food scraps and yard waste into compost and, soon, clean energy. The goal is to get the city to zero waste by 2030. In addition to the composting program, the city runs a robust online food donation portalfood waste fairs and waste-reduction challenges that recognize successful efforts by restaurants and supermarkets.

As of now, the city wastes four million tons of food a year. Of that, 500,000 tons come from restaurants. The state’s Department of Environmental Conservation estimates that cutting commercial food waste by 5 percent would save more than 120,000 metric tons of carbon dioxide from entering the atmosphere each year.

“Baby steps so far, but we want to be sure that restaurants have the tools to do well,” said the city’s sanitation commissioner, Kathryn Garcia. “There are some seriously committed chefs out there to ensuring that nothing gets wasted.”

Other cities have also introduced curbside recycling and incrementally expanded their food waste regulation, like Los Angeles, Denver and Baltimore, which are all setting public goals to decrease waste, expand curbside composting and work with chefs and restaurants to raise awareness about food waste reduction.

So, some cities are saving a lot of food from the landfill. Some goes to the compost bin. Some, though, is still edible. What to do with it? 

That’s where food rescue programs come into the picture. Strictly speaking, these are not climate programs. But think of them as an added bonus: Cities can reduce greenhouse gas emissions and help the needy.

Milan, Italy has been a global leader in the rescue movement since 2015. That year, 15 tons of food was given to homeless people in just a few weeks when the chef Massimo Bottura helped to organize an anti-waste campaign. Since then, the city has written the Milan Urban Food Policy Pact, an international food waste protocol for cities, and led a charge that helped to get Italy’s national government to pass food waste legislation.

According to its organizers, the food policy pact has been signed by 207 cities from around the world with a total of around 450 million inhabitants. It shows how a local initiative can take off, and how cities can have an impact.

“Once you tell people they can’t throw food away, they start making different, creative decisions with it,” said Emily Broad Leib, the director of the Harvard Food Law and Policy Clinic.

Anti-Food Waste Coalition Aims to Help Economy, Environment and the Hungry

Originally published by Yahoo Finance on November 13, 2019.

In late October, three major U.S. government agencies as well as trade associations for the food manufacturing, grocery and restaurant industries announced their new partnership with the Food Waste Reduction Alliance. Their goal? To cut food waste in half by 2030. Partners in the coalition include: the Food and Drug Administration (FDA), the Department of Agriculture (DOA), the Environmental Protection Agency (EPA) and the founders of the Food Waste Reduction Alliance—the Grocery Manufacturers Association, the Food Marketing Institute and the National Restaurant Association. “These are the right people,” says food technology expert Debbie Meyer, “and they understand the problem. It’s up to all of us in the industry to help them find and disseminate workable solutions to cut down on this extraordinary amount of food waste.”

Food waste, notes Meyer, is a global issue. According to the United Nations Food and Agriculture Organization (FAO), some 14 percent of all food produced in the world is lost annually, with central and southern Asia, North America and Europe accounting for the largest shares of total waste. Food waste, as it goes into landfills, is also a contributor to greenhouse gas production and thus to climate change. According to FAO figures, if food waste were a country, it would have the third largest greenhouse footprint in the world, behind China and the U.S.

One cause of American food waste, Meyer notes, may be the widespread misunderstanding generated by a bewildering array of non-standardized expiration date labels. A report by the Natural Resources Defense Council and the Harvard Law School Food Law and Policy Clinic suggested that more than 90 percent of Americans may be prematurely discarding food because they misunderstand the “best by” dates as an indication of food safety.

Grocers are frustrated with unclear expiration label practices as well, as it causes them to run through products and lose money due to picky shopper preferences. One grocery store owner went so far as to eat expired foods for a year to prove that they’re not the sole indicator of food safety. Despite his commendable efforts to help reduce the food waste crisis, Meyer says, eating expired products is not a viable solution for consumers, especially considering that nearly half of total food waste takes place before the products even reach the store.

Keeping fresh produce fresh longer is a major problem and a growing challenge in the world today. Meyer asserts that there is available technology and procedures to extend the life and freshness of food even before it even reaches the shelves. This technology is proven to extend the life of fresh produce and baked goods, for instance, in the home environment and can be widely applied in all phases of food preservation from field to table and beyond.

In some parts of the world, she notes, the waste seen in transit is because there is simply not enough cold storage capacity at crucial points in the supply chain [2]. Where cold storage is widely available, as it is in the U.S., and even in emerging countries, where preservation needs and proper food packaging and storage is badly needed, this technology can play a major role in reducing waste and extending usable life of food.

“While my company first introduced the Debbie Meyer Food Fresh Technology[TM] for use in the individual home and kitchen,” says Meyer, “we have developed ways it can be implemented at various steps in the production process, including delivery and grocery display, to extend the life of food. By naturally prolonging the ripeness and attractiveness of produce, grocers can sell more, waste less, and better serve—and retain—their customers. Together, as an industry, we can seriously reduce waste, improve our businesses, and make the world a better place. It’s a win-win.”

Now Accepting Applications for the 2020 Food Law Student Leadership Summit

The Food Law Student Leadership Summit convenes law students from around the country who share a passion for creating a transparent, equitable, just, and sustainable food system. Food law and policy is a fast-growing field within the legal profession and society at large.

The 2020 Summit will be held February 28 – March 1st in Fayetteville, Arkansas at the University of Arkansas School of Law. The event will be co-hosted by the University of Arkansas LL.M. Program in Agricultural and Food Law and the Food Law and Policy Clinic at Harvard Law School, with support from the National Food Law Student Network. 

The Food Law Student Leadership Summit was launched in 2015 at Harvard Law School by the Food Law and Policy Clinic, with support from the Charles M. Haar Food and Health Law and Policy Fund and GRACE Communications Foundation. This annual Summit convenes students from around the country who share a passion for food law. Each year this event provides the opportunity for approximately  70 law students from nearly 50 law schools and two dozen nationally-renowned food law faculty, practitioners, and expert speakers to gather and discuss the most pressing issues in food law, allowing attendees to:

  • deepen their understanding of key food law and policy issues;
  • hear from advocates, academics, policy practitioners, policymakers, and more;
  • work with a small group to develop and present policy solutions;
  • gain valuable resources and insights for promoting food law and policy at their schools;
  • tour local food organizations; and
  • network and establish lasting connections with dedicated law students from across the country.

Hotel accommodations and all meals in Fayetteville will be provided for all admitted Summit participants. A transportation stipend will be provided to cover a portion of participants’ travel costs. 

We will review applications on a rolling basis beginning in November and encourage students to apply early. Admitted students will be notified in December and January. Please email any questions to flsls@law.harvard.edu.

ACCESS THE APPLICATION

A Q&A with Robert Greenwald on ‘Getting to Zero’ And the Success of PEPFAR, 15 Years Later

“Getting to zero”—what Harvard Professors Ingrid Katz and Ashish Jha describe as “end[ing] transmission of [HIV] and control[ing] the epidemic in the United States within the next 10 years”­—will take a suite of tools to achieve, according Robert Greenwald, a clinical professor at Harvard Law School and the faculty director of the Law School’s Center for Health Law and Policy Innovation (CHLPI). Greenwald has been a leader in the field of health law for more than 25 years and is currently serving as co-chair of the Federal Chronic Illness & Disability Partnership and the HIV Health Care Access Working Group.

On October 7, the Harvard Global Health Institute, the Harvard University Center for AIDS Research, the Center for Health Law Policy and Innovation at Harvard Law School, and the Petrie-Flom Center for Health Law Policy, Biotechnology, and Bioethics at Harvard Law School hosted “15 Years of PEPFAR,” a full-day conference looking back on the uncertain early days of the epidemic, the successes of President George W. Bush’s President’s Emergency Fund for Aids Relief, and opportunities for the future.

Kaitlyn Dowling, communications associate at the Petrie-Flom Center for Health Law Policy, Biotechnology, and Bioethics, sat down with Greenwald to discuss PEPFAR’s impact at home in the United States, policy barriers to “getting to zero,” and ways to address the epidemic head-on. The following interview has been edited for length and clarity.


Kaitlyn Dowling: Your work focuses on domestic HIV care and prevention efforts. How do you see your work relating to what’s happening globally with such efforts?

Robert Greenwald: The U.S. and global efforts to end the HIV epidemic face many of the same challenges. To start, I think we all recognize the critical role that biomedical treatments play in any getting to zero plan. Successfully engaging all people living with HIV in antiretroviral therapy is a significant first step, as treatment leads to viral suppression which promotes individual health and eliminates the risk of transmitting HIV. We also recognize the critical role that Pre Exposure Prophylaxis (or PrEP) plays in preventing HIV transmission.

Yet, biomedical interventions alone will not get us to zero. A successful ending the epidemic plan must also address the political, economic and social conditions that often drive the HIV pandemic. While both the U.S. and PEPFAR countries are confronting similar issues, the specific challenges often vary by country and region.

Dowling: Since the beginning of the epidemic in the early eighties, many norms have shifted within American government, in particular the problem of partisan gridlock in Congress. How has that impacted your work and the work of other activists, policy makers, and public health officials?

Greenwald: Partisan gridlock certainly has an impact on the role that Congress plays in ending the epidemic. Thankfully, our current Congress appears, to some extent, to continue bipartisan support for both domestic and global HIV funding. On the other hand, the expectation that Congress will pass any meaningful, substantive legislation is low.

Domestically, gridlock is good news for people living with HIV, at least as compared to before the 2018 mid-term elections in the U.S. Then, Republicans controlled both the legislative and the executive branches of government, and their health law and policy agenda was largely focused on repealing the Affordable Care (ACA) and restructuring our health and public health systems.

If this agenda had succeeded, over 20 million people would have lost their health insurance coverage and we would have returned to a time when many people living with HIV were excluded from public and private health insurance systems.

Thankfully that didn’t happen, and as a result of the ACA’s Medicaid expansion and other reforms, the rates of uninsured people living with HIV has declined by over 50% in most of the states that expanded Medicaid. That’s a tremendous gain in health care coverage, and as a result we’ve seen the U.S. go from about 25% of people living with HIV virally suppressed to about 54% in 2019. So, I’ll take gridlock over the prior political landscape.

Dowling: What are your thoughts on President Trump’s Ending the Epidemic program?

Greenwald: I agree with the Trump Administration that an important focus of the plan must be on improving access to biomedical interventions. I also agree that Phase One of the plan should focus on geographic hotspots, the 48 counties with the highest number of new diagnoses. Additionally, it is important that the Administration recognizes the rural epidemic in the Southeast, U.S., where health inequities are greatest and outcomes are far below the national average, by including seven states in the Southeast as geographic hotspots.

With that said, I have concerns that there is insufficient funding for the plan to succeed, that the plan is substantively too limited, and that there are serious disconnects between the Administration’s ending the HIV epidemic plan and its broader health policy agenda.

The Administration is promoting new regulations that would undermine our public and private health insurance systems and reverse the gains we have made in recent years, by supporting the sale of Association Health Plans and other forms of “junk insurance” that were largely prohibited under the ACA. These plans operate outside of mandates that prohibit insurers from denying health insurance based upon pre-existing conditions, or from ignoring the coverage of essential health benefits and consumer protections. In addition, the Administration’s attacks on immigrant communities, transgender and gender non-binary people, and women seeking sexual and reproductive health care services have been relentless.

These policies, and many others proposed by the Administration, clearly undermine access to effective HIV care and prevention services. Despite biomedical advances, we will not end the HIV epidemic in the US, and elsewhere, until we end policies that threaten the health and well-being of all people living with HIV.

Dowling: You’ve describe several of the challenges that the U.S. faces in getting to zero. Have there been any successful efforts to address these challenges?

Greenwald: There are many examples of successful efforts to address the challenges we face in current health and public health law and policy. I will focus on some of the litigation successes, but it is important to note that community mobilization and advocacy have also been successful in protecting and promoting sound health and public health.

As to litigation, a federal district court judge has struck down the Trump Administration’s approval of Medicaid work requirements in the first three cases to challenge them in our courts, finding that the Administration’s approval of such requirements reflected an arbitrary and capricious disregard for the primary purpose of the Medicaid program, which is to provide medical assistance to state residents.

Earlier this year, a federal district court judge invalidated the Trump Administration rule that encouraged insurers to offer Association Health Plans, a major form of “junk insurance” that I had mentioned earlier, saying the rule relied on a tortured reading of what the ACA allowed.

Most recently, at the intersection of the opioid, HIV and HCV epidemics, a federal district court judge in Pennsylvania ruled that safe injection sites do not violate the Controlled Substances Act, allowing for the development of public health programs that can dramatically reduce opioid related deaths and the transmission of infectious diseases.

These are just a few examples of how litigation has worked to defend against efforts that undermine ending the HIV epidemic goals.

Dowling: We’ve talked a lot about challenges to “getting to zero” in the United States, but where do you see hope for the future? Where do you think we’ll see successes?

Greenwald: I think we are at a crossroad in deciding the future direction of this country. I’m not sure what will happen in upcoming elections, but I believe that they will determine whether we have federal officials who support strong national standards in sound health and public health law and policy. In this past decade, we have made some great progress. We’ve seen this country make strides in moving away from disability-based health care financing and delivery systems toward systems that are focused on prevention, early intervention and value. I would like to think that we will move forward in a positive way and build on these successes, so that we have systems in place that truly respect the health, well-being and dignity of all people living in the United States.

World Food Day: The Fight Against Food Waste

Originally published October 16, 2019 by Al Jazeera News. Written by Usaid Siddiqui.

From fairs promoting healthy diets to lectures teaching students how to reduce food waste, a wide range of public events is planned for Wednesday in some 150 countries to raise awareness about tackling world hunger and highlight the challenges facing the global food supply. The initiatives are part of World Food Day, which is marked annually on October 16, the day the Food and Agriculture Organization (FAO), a United Nationsagency, was founded in 1945.

While on a downward trend between 2005 and 2015, world hunger has slowly but steadily increased in recent years. In 2018, approximately 820 million people worldwide were undernourished – up from 785 million people four years ago. At the same time, an estimated 1.3 billion tonnes of food are wasted or lost annually, according to the FAO, which defines food waste as “the discarding or alternative (non-food) use of food that is safe and nutritious for human consumption”.

“We waste about one-third of the food produced for human consumption, at a cost of $990bn per year,” Inger Andersen, executive director of the United Nations Environment Programme, told Al Jazeera. “You would be hard pressed to find such inefficiencies in other industries,” she said.

The threat of food waste

In recent years, there has been a renewed attempt to drastically reduce food waste as part of efforts to eliminate hunger. One of UN’s 17 Sustainable Development Goals (SDGs) set the target of halving food waste by 2030 “at the retail and consumer levels and reduce food losses along the production and supply chains, including post-harvest losses”.

World Food Day 2019 infographic 01
 

A key area affected by food waste is the climate. According to Andersen, food waste was currently generating eight percent of greenhouse gas emissions and hence food loss and waste was a “critical tool” for nations in the fight against climate change. She also warned about the dangers posed to biodiversity: “Food wastage exacerbates the negative externalities that mono-cropping and agricultural expansion into wild areas create on biodiversity loss.”

“In addition to deforestation to grow foods that will never be consumed, agricultural runoff and fish farming wastes are creating dead zones in aquatic ecosystems, and food waste in landfills (waste disposal sites) is disrupting food webs, as certain predators shift towards a diet of human trash.”

Gulnihal Ozbay, a professor at Delaware State University, told Jazeera that in the United States – one of the biggest producers of food waste in the world – the “majority of material in landfill comes from food waste”. Ozbay said creating landfills means finding more land to clear – “more trees that need to be cut” – an exercise that can severely affect the world’s efforts to tackle climate change.

According to the United States Environmental Protection Agency (EPA), municipal solid waste landfills are the “third-largest source” of human-related methane emissions – a major contributor to global warming. In the US, they were responsible for approximately 14.1 percent of these emissions in 2017, as documented by the EPA.

Changing consumer habits

Andersen said that “making a huge shift in household behaviour” was a major challenge in combatting the efforts to reduce food waste.

Ozbay agreed, saying many people “take our food supply for granted”, especially in places such as the US. “Thinking that there is an endless supply of food, people are unlikely to use it efficiently.”

The FAO says that in middle and higher-income countries, food is wasted at later stages in the supply chain – mainly at the retail level and due to consumer behaviour. The agency estimates that consumers in rich countries waste approximately as much food – 222 million tonnes – as the entire net food production of sub-Saharan Africa – 230 million tonnes.

World Food Day 2019 infographic 02

Harvard professor and food law expert Emily Broad Leib told Al Jazeera it was important to encourage and teach people to how to prepare food and repurpose it, if needed. “People may buy something for one purpose … like tomatoes for their salad … and if the tomato gets mushy, they are like, ‘I don’t want to eat this tomato raw,'” she said. Leib noted classrooms were a key place where authorities can direct their focus in educating youth on how to repurpose food and combat its wasting. “It is hard to reach consumers once they’re grown up and in their homes. However, we have seen a lot of social change take place at the school level such as the campaign against littering, against smoking or to recycle,” she said.

2030 goal

Looking ahead, Andersen said reaching a 50 percent reduction in the next decade globally “will necessitate a nuanced understanding of the root causes of food waste in different cultures and family structures around the world”. Rethinking and understanding of the way “we shop, cook, store, reuse, and value food”, especially within the “time constraints of working families”, was necessary, she added.

For her part, Leib cast doubt whether the target was achievable by 2030, identifying the lack of benchmarks as one of the challenges. “It would be helpful if countries set goals for 2020 and 2025 to have benchmarks so they can show they are making progress towards the overall goal,” Leib said.

Another major hurdle was a shortage of date, according to Andersen, who pointed to the limited availability of first-hand figures on household food waste in Africa, Asia and Latin America. “Collectively, we know that food waste is a problem, but individually, we think we waste very little”, she said. “Baseline data at country level makes a clear economic case for action – and enables countries to track their progress,” Andersen said. 

Ozbay urged governments to support local businesses and markets to avoid a reliance on packaged food items from mega-corporations when it comes to covering food needs around the world.

The nonprofit organization ReFED estimates that food waste generated by grocery retailers is eight million tonnes a year – while the EPA believes 23 percent of landfill waste comes directly from containers and packaging.

Andersen said that while there were extremely dedicated individuals working in this area to bring change, there also needed to be more efforts by countries in setting targets and measuring baselines in order to “make the profound changes the target requires”. “What we put on our plate, or don’t, matters tremendously for the planet,” she added.

Food is Medicine Approach Behind New Pilot Bill

Originally published October 23, 2019 by State House News. Written by Colin A. Young.

Lawmakers are expected to announce legislation Wednesday night to create a pilot program to determine the effectiveness of medically-tailored meals and their health benefits for chronically-ill MassHealth enrollees.

Sen. Julian Cyr and Rep. Denise Garlick recently filed a bill (SD 2605) that would create the “Food and Health Pilot Program,” which supporters said is the first program of its kind in the country. The bill is expected to be detailed Wednesday night at the annual Food is Medicine Symposium at Harvard Law School.

The Food is Medicine State Plan, released in June by the Center for Health Law and Policy Innovation of Harvard Law School and service provider Community Servings, focused on nutrition’s link to chronic diseases like diabetes or cardiovascular disease, and the notion that food can act as medicine when meals are tailored to meet the specific needs of people living with or at risk for certain serious health conditions.

The report said there are 736 food pantries, meal programs, food rescue organizations and produce voucher programs in Massachusetts, but only 63 of them work with health care providers or tailor meals to meet specific medical needs.

Access to food as medicine programs remains limited in the state and across the country, the report found. But as consumers think more about the food they eat and as Massachusetts shifts its Medicaid program into an accountable care organization model, the report said the time is now to integrate food and medicine. – Colin A. Young/SHNS | 

 

New Bill Would Make Massachusetts the First State in the Nation to Comprehensively Test “Food As Medicine”

On Monday, October 21, Senator Julian Cyr and Representative Denise Garlick moved to make Massachusetts the first state in the country to comprehensively test the impact of nutrition interventions in health care. The new legislation would establish a Food and Health Pilot Program that connects Medicaid-eligible individuals with diet-related health conditions to one of three nutrition resources, with the expectation that health outcomes will improve and cost of care will decrease.[1] The Pilot is a response to rising rates of diet-related chronic disease and health care costs in Massachusetts, where nearly $1.9 billion in avoidable health care costs is attributable to food insecurity per year.

While the interventions to be tested – medically-tailored meals, medically-tailored grocery bags, and vouchers or prescriptions for nutritious food like fruits and vegetables – have demonstrated significant positive impact on health and cost in research studies conducted across the country, the Massachusetts Food and Health Pilot will be the first in the nation to use a multi-intervention approach to connect individuals to the food they need. Thus, someone with a very complex illness might receive a medically-tailored meal while someone else with a different health profile would be given a prescription for fruits and veggies.

In addition to filling a critical gap in research on nutrition and health, the Food and Health Pilot will simultaneously expand access to sorely-needed services in areas of the state where they don’t exist. “From speaking to researchers across the country, we know that a multi-tiered study is the next frontier when it comes to testing the use of food as medicine,” said Robert Greenwald, a Clinical Professor of Law and the Faculty Director of the Center for Health Law and Policy Innovation of Harvard Law School. “This pilot will help us see what it means to respond to the entire spectrum of need for nutrition services, from prevention to treatment. And,” he added, “if the research that we’ve seen so far bears out, the state should save money doing it.”

Researchers from Greenwald’s team at Harvard recently identified 26 cities and towns across the state where the need for medically-tailored nutrition services is particularly high, but access is limited. In partnership with the Boston-based nonprofit Community Servings, which delivers medically-tailored meals in Massachusetts, they developed a Massachusetts Food is Medicine State Plan to address the gaps in access. A multi-tiered research pilot is a key component of the State Plan, which has been hailed by Senator Cyr as a “blueprint to equip our health care system to identify and respond to food insecurity.”

For Senator Cyr and Representative Garlick, establishing the Food and Health Pilot program is a natural expression of the experiences, subject matter expertise, and values they bring to the legislature. Both are outspoken on the subject of comprehensive health care coverage. As Representative Garlick states, “Nutrition is a core component of health. Thus, nutrition should be a core component of health care.”

[1] (HD.4549 / SD.2605)

FDA Gearing Up For ‘New Era Of Smarter Food Safety’

Originally published by Forbes on October 15, 2019. Written by Tommy Tobin.

Following the enactment of the Food Safety and Modernization Act (“FSMA”) in 2011, the Food and Drug Administration (“FDA”) embarked on a series of regulatory efforts to increase the safety of America’s food supply. Later this month, the agency will host a public meeting to discuss its plans for “A New Era of Smarter Food Safety.”

In its upcoming public meeting, the FDA plans to discuss food traceability, digital technologies and evolving food business models. According to the agency, “No matter how consumers get their food, whether they are ordering online or at their favorite restaurant, they deserve to have confidence in the safety of the food supply.” The FDA’s initiative aims to harness technological improvements to better prevent, mitigate, and investigate food safety issues.

In a statement, the agency noted, “There will be significant innovation in the agriculture, food production, and food distribution systems in the next 10 years, which will continue to provide an even greater variety of food sources, food ingredients, and delivery conveniences for American consumers. With this ever-changing landscape, FDA must continue preparing to take advantage of new opportunities and address potential risks.”

 

One of the architects of the FDA’s new initiative, Frank Yiannas, explained that the agency’s approach will incorporate “new technologies that are being used in society and business sectors all around us. These include blockchain, sensor technology, the Internet of Things, and Artificial Intelligence to create a more digital, traceable, and safer food system.”

The FDA has already adopted new data tools to address food safety. Just days ago, the agency launched a Food Safety Dashboard, which highlighted metrics for food safety outcomes and measurements for initial data on FSMA-related regulations and associated compliance. The FDA hopes that the Dashboard and its data “will ultimately help the agency identify trends in food safety, continue to improve [its] risk-based food safety framework, and modernize the agency’s food safety approaches in a way that will help prepare us for a New Era of Smarter Food Safety.”

The FDA’s public meeting regarding its “New Era of Smarter Food Safety” is scheduled for October 21, 2019 in Maryland. While the in-person registration is at capacity, electronic webcast registration is available. Members of the public can submit written or electronic comments regarding the public meeting at Regulations.gov until November 20.