Prior to the COVID-19 pandemic, the global population was considered “healthier” than previous years, based on metrics including increased life expectancy, decreased child mortality and decreased global poverty levels. This “healthier” status was acknowledged by the Rockefeller Foundation-Lancet Commission on Planetary Health to be a direct result of increased use — and, in some cases, misuse — of resources such as energy and water use, deforestation and carbon dioxide emissions. While the impact of COVID-19 on this “healthier population” status is still largely unknown, a report from the Population Reference Bureau in August 2021 found that the current trajectory indicates a global population of 9.7 billion by 2050, a nearly 24% increase over 2020.

The growing population will put a greater strain on the ecosystem and resources, further contributing to climate change, which is observed through increased temperatures, rising sea levels and severe weather patterns. These factors impact human health, both directly and indirectly. “We can no longer separate the health of the environment from the health of humans. It is all interconnected,” says Mary Purdy, MS, RDN, an integrative eco-dietitian and adjunct faculty lecturer at Bastyr University.

Impact of Climate Change on Human Health and Nutrition
Altered weather patterns directly affect yields and crop production, which along with non-climate factors, can impact the four pillars of food security: availability, access, utilization and stability. Displacement from homes, decreased access to resources such as health care and illness due to exposure to extreme temperatures can have long-term health consequences.

For example, the extreme drought in Ethiopia in 2016 caused widespread crop failure and resulted in nearly 10 million people requiring food aid. Similarly, in the U.S., 2021 brought Hurricane Ida to the Gulf Coast, killing an estimated 91 people. When the storm subsided, extreme heat followed, which was particularly dangerous given many had lost their homes or electricity in the hurricane. Widespread power outages left people with limited access to essentials including groceries, clean water and, in some instances, home health devices such as at-home dialysis.

The challenge of feeding more people using the current food systems poses a threat to biodiversity. For example, overfishing, which involves non-sustainable practices that deplete or endanger species, can result in biodiversity loss. Conversely, “the more variety of crops grown in one farming system, the more resilient that system is,” Purdy says. “The less biodiversity you have in an ecosystem, the more susceptible it is to pests, crop failure and soil degradation, including the soil microbiome; as we know, there is a significant connection between the soil microbiome and human gut microbiome.”

As more ecosystems and species become threatened, biodiversity will continue to decrease, which will impact the entire food chain. Each organism and species plays a role in the food chain; altering that chain will have a domino effect, which could impact human health in numerous ways, such as altering typical eating habits based on availability and in some cases resulting in nutrition insecurity, reducing gut microbiome and impacting the availability of some medicinal resources.

Inequities of Climate Change
Climate change cannot be addressed in isolation — environmental justice must be part of the conversation. Environmental justice addresses how climate change disproportionately impacts groups and communities in underdeveloped and low-income regions. According to Greenpeace, environmental justice “acknowledges how privilege, power and oppression are integral to our understanding of how we are impacted by climate change and our environment.”

A recent report from the U.S. Environmental Protection Agency evaluated the degree to which socially vulnerable populations are exposed to different effects of climate change and found that racial and ethnic minorities are at greater risk of exposure. “Hispanic and Latino individuals are 43% more likely to currently reside in areas with the highest projected reductions in labor hours due to extreme temperatures,” the report states, which could have a negative effect on livelihood and overall well-being. In this instance, many people who help grow and produce food are at the greatest risk for negative implications from climate change.

Role of Food Systems in Climate Change
While greenhouse gas emissions are hard to quantify, the understanding that food systems contribute a significant portion of total global emissions is widely accepted. One study from 2015 estimated that food systems (production, processing, transportation, packaging, consumption and disposal) were responsible for about one-third of global carbon emissions, at 18 gigatons of carbon dioxide equivalent per year globally. That’s the equivalent of emissions from more than 3.5 billion passenger vehicles in a year. Another recent study indicates that production of animal-based foods accounts for about twice the amount of greenhouse gas emissions of plant-based foods.

Alternatively, alterations in temperature or weather patterns can impact crop growing cycles. Natural disasters such as droughts and floods can cause interruptions and sometimes destruction of crops and farming practices.

Sustainable and Equitable Policy Reform
Legislation such as the Farm Bill, which is updated every five years, is one tool the U.S. is using to help support evolving food systems. The Farm Bill addresses agriculture and food programs including the Supplemental Nutrition Assistance Program and crop insurance for farmers.

Sustainability is a global problem and requires a global solution. The Paris Climate Agreement, adopted by 193 countries as of February 2022, is an international action plan to fight climate change and its negative impacts through a reduction in greenhouse gas emissions and slow the rate of global temperature increase to 1.5 degrees Celsius by 2050. However, a recent report indicates that without immediate and large-scale changes, it may already be too late to achieve this goal.

In November 2021, global leaders at the United Nations’ COP26 Climate Change Conference discussed progress toward the Paris Agreement’s framework and negotiated commitments and partnerships. The conference came on the heels of the UN Food Systems Summit, which focused on necessary transformation of food systems specifically to achieve the UN’s 17 Sustainable Development Goals by 2030. The goals are a framework to address health, inequality, economics and sustainability. Commitments at the summit included 150 organizations agreeing to green agriculture innovation and 45 nations promising policy reform.

Future of Food Systems
As a direct result of the current stress on food systems, new innovative techniques and resources are arising, such as heat-resistant seeds, procurement and production methods that use fewer natural resources; developing cell-based meat; regenerative agriculture solutions that draw carbon out of the atmosphere to achieve net-zero emissions and more. Experts recommend following the lead of indigenous people, who manage a quarter of the Earth’s surface and preserve most of the remaining biodiversity.

We also can expect recommendations for food consumption to shift toward eating patterns that balance health and sustainability. Addressing this topic, the EAT-Lancet Report published in 2019 was the first full scientific review and recommendation for a healthy diet from a sustainable food system to support a future population of 10 billion people. However, these new approaches are not foolproof. The EAT-Lancet Report received criticism about assumptions and methods used to demonstrate noncommunicable
disease mortality rates, the affordability of the diet and the impact a global implementation could have on people’s health and livelihoods, since the diet promotes a primarily plant-based eating pattern.

Individual Advocacy and Action
Registered dietitian nutritionists are uniquely positioned to advocate for a more sustainable and equitable future. Those working in foodservice may think creatively about reducing food waste and packaging. Those in community settings can help people and communities grow and prepare their own food. Those in clinical and counseling settings may recommend ways for people to incorporate more plant-based options. Those in media and communications can use their platforms for strategic storytelling about human and planetary health.

“From planting that seed in the ground to how we grow and harvest the food or raise and slaughter the animal, to how we transport, store, distribute, process, package, prepare, consume and dispose of it — all of those parts of the food system have an impact on the environment, which have an impact on human health,” Mary Purdy says. “We can help dictate how all these processes occur to benefit both people and the planet.”

The Academy and its Foundation offer resources including the Future of Food Initiative; the Hunger and Environmental Nutrition dietetic practice group; the Food and Culinary Professionals DPG’s agriculture subgroup; Food System Sustainability: An Academy Advocacy Priority; Cultivating Sustainable, Resilient, and Healthy Food and Water Systems: A Nutrition-Focused Framework for Action; and the Revised 2020 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient and Expert) in Sustainable, Resilient and Healthy Food and Water Systems. Purdy also recommends Food and Planet, a dietitian-run organization, Planetary Health Collective and Johns Hopkins free Coursera courses on sustainable diets.

In addition to food waste reduction, people can advocate for a more sustainable and equitable future with their purchasing power. Buying from companies that have sustainable practices and commitments in place and shopping locally and seasonally can be great ways to make a difference. While these actions may seem small, if done at scale, they could largely affect overall greenhouse gas emissions and climate change, helping to protect both humans and the planet for years to come.

References

Adoption of the Paris Climate Agreement. United Nations. https://s3.documentcloud.org/documents/2646274/Updated-l09r01.pdf. Published December 12, 2015. Accessed January 12, 2022.
Agriculture and Climate. EPA website. https://www.epa.gov/agriculture/agriculture-and-climate. Accessed January 24, 2022
Climate Change – Widespread, Rapid, and Intensifying – IPCC. IPCC website. https://www.ipcc.ch/2021/08/09/ar6-wg1-20210809-pr/ Published August 9, 2021. Accessed January 11, 2022.
COP26. UKCOP26 website. https://ukcop26.org/ Accessed January 12, 2022.
Environmental Justice. Greenpeace website. https://www.greenpeace.org/usa/issues/environmental-justice/. Accessed January 12, 2022.
EPA Report Shows Disproportionate Impacts of Climate Change on Socially Vulnerable Populations in the United States. EPA website. https://www.epa.gov/newsreleases/epa-report-shows-disproportionate-impacts-climate-change-socially-vulnerable#:~:text=2%2C%202021)%20%E2%80%94%20A%20new,%2C%20flooding%2C%20and%20other%20impacts Published September 2, 2021. Accessed January 27, 2022.
Food Security and Sustainability. Academy of Nutrition and Dietetics website. https://www.eatrightpro.org/practice/practice-resources/food-security-and-sustainability Accessed January 25, 2022.
Future Farm Bills: Is It Time to Advocate Beyond Nutrition? FNCE 2019 webinar. eatrightSTORE website. https://www.eatrightstore.org/collections/fnce-2019/144-future-farm-bills-is-it-time-to-advocate-beyond-nutrition Released October 29, 2019. Accessed January 30, 2022.
Greenhouse Gas Equivalencies Calculator. EPA website. https://www.epa.gov/energy/greenhouse-gas-equivalencies-calculator. Accessed January 28, 2022.
Hirvonen K, Bai Y, Headey D, Masters WA. Affordability of the EAT-Lancet reference diet: a global analysis. Lancet Glob Health. 2020 Jan;8(1):e59-e66. doi: 10.1016/S2214-109X(19)30447-4.
How Does Overfishing Affect Biodiversity? Let’s Do a Deep Dive. Green Matters website. https://www.greenmatters.com/p/how-overfishing-affects-biodiversity. Published December 29, 2020. Accessed January 24, 2022.
How Much Are Our Food Systems Responsible for Climate Change? World Economic Forum website. https://www.weforum.org/agenda/2021/04/study-food-systems-drive-an-estimated-one-third-of-greenhouse-gas-emissions. Accessed January 13, 2022
New Orleans Begins Evacuating Residents Amid Outages As Power Could Come Back On In Coming Days. The Washington Post website. https://www.washingtonpost.com/national/new-orleans-begins-evacuating-residents-amid-outages-as-power-could-come-back-on-in-coming-days/2021/09/03/b607c700-0d07-11ec-a6dd-296ba7fb2dce_story.html. Published September 3, 2021. Accessed January 24, 2022.
Notes from the Field: Deaths Related to Hurricane Ida Reported by Media – Nine States, August 29 – September 9, 2021. CDC website. https://www.cdc.gov/mmwr/volumes/70/wr/mm7039a3.htm. Published October 1, 2021. Accessed January 24, 2022.
Paris Climate Agreement: Everything You Need to Know. NRDC website. https://www.nrdc.org/stories/paris-climate-agreement-everything-you-need-know. Published February 19, 2021. Accessed January 13, 2022.
Safeguarding human health in the Anthropocene epoch; report of the Rockefeller Foundation — Lancet Commission on planetary health. The Lancet Commissions. https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(15)60901-1/fulltext. Accessed January 11, 2022.
Special Report on Climate Change and Land. IPCC website. https://www.ipcc.ch/srccl/chapter/chapter-5/. Accessed January 11, 2022
Sustainable Development. United Nations website.
Top Food Trends for 2022. U.S. News website. https://health.usnews.com/health-news/blogs/eat-run/slideshows/top-food-trends-for-2022. Published December 21, 2021. Accessed January 25, 2022.
Torjesen I. WHO pulls support from initiative promoting global move to plant based foods. BMJ. 2019;365:l1700. doi:10.1136/bmj.l1700
USDA Invests $50 Million in Partnerships to Improve Equity in Conservation Programs, Address Climate Change. USDA website. https://www.nrcs.usda.gov/wps/portal/nrcs/detail/national/newsroom/releases/?cid=NRCSEPRD1868022. Published January 10, 2022. Accessed January 24, 2022.
USDA Offers Expanded Conservation Program Opportunities to Support Climate Smart Agriculture in 2022. USDA website. https://www.usda.gov/media/press-releases/2022/01/10/usda-offers-expanded-conservation-program-opportunities-support. Published January 10, 2022. Accessed January 24, 2022.
What is Planetary Health? Forbes website. https://www.forbes.com/sites/johndrake/2021/04/22/what-is-planetary-health/?sh=21914fc22998. Published April 22, 2021. Accessed January 11, 2022.
Xu X, Sharma P, Shu S. (2021). Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods. Nature Food. 2021;2,724-732. https://doi.org/10.1038/s43016-021-00358-x.
Zagmutt FJ, Pouzou JG, Costard S. (2020). The EAT-Lancet Commission’s Dietary Composition May Not Prevent Noncommunicable Disease Mortality. J Nutr. 2020;150(5), 985–988. https://doi.org/10.1093/jn/nxaa020.

Restaurant
To meet immediate demand for contactless ordering and food delivery options, restaurants and retailers prioritized digital solutions such as website and mobile ordering, in-store kiosks and QR codes that help limit physical contact through the passing of menus, payment and order tickets. Many restaurants accelerated development plans to become “restaurants of the future,” adding pick-up cubbies and refrigerated grab-and-go cases and creating priority drive-thru lanes for mobile orders and pick-up only locations.

One result was that consumers’ access to nutrition information became more readily available at different touchpoints. What once was potentially viewed as a hassle to ask employees for full nutrition information or seek it out on the brand’s website in advance became as simple as one click on a device. Recall that the U.S. Food and Drug Administration’s menu labeling law that took effect in 2018 required that only calories be declared on standard menu items across all ordering platforms for retail food establishments with 20 or more locations. It also required additional nutrition information (total calories, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars and protein) be available in written form on the premises in case consumers ask for it. However, advancements in technology made this detailed nutrition information more accessible through company-sponsored or third-party software including QR codes and online ordering portals. This level of visibility into the nutrition profile of menu items at the point-of-purchase could help inform purchasing decisions.

In other instances, however, the pandemic and technological advancements reduced access and transparency concerning nutrition information. In April 2020, the FDA offered flexibility regarding menu labeling requirements to allow establishments to quickly pivot business practices — for example, transitioning to digital ordering and delivery methods or adjusting menu offerings, without analyzing and declaring calories. In some instances, restaurants decided to forego calorie declaration in favor of advancing technology solutions, therefore decreasing nutrition transparency, if only temporarily. This flexibility remains in effect today and for the duration of the public health emergency, as declared by the U.S. Department of Health and Human Services (as of October 18, 2021).

In addition to consumer-facing digital solutions, many restaurants have incorporated new contactless technology into back of-house operations. Some establishments adopted advanced kitchen display systems or touchless digital displays that connect directly with the point-of-sale system. These systems eliminate printed or hand-written tickets by displaying customers’ orders on a screen. Progressive systems can highlight menu customizations, which could reduce the risk of incorrect orders.

Retail
Similarly, many retail or supermarket operations have expanded purchasing options to offer digital ordering through company-sponsored outlets or third-party ordering and delivery platforms. Paige Einstein, RD, director of nutrition at Syndigo, a global company that provides product information management solutions, explains that sophisticated software systems filter products based on wellness attributes. Consumers can select desirable attributes, such as “does not contain nuts” or “low sodium.” Algorithms help assess a retailer’s product offerings to determine which items qualify for these filters and display them to the consumer accordingly. This is an example of how technology can help consumers make choices that fit their lifestyle.

Additionally, some retail operations that employ registered dietitian nutritionists have transitioned to offering online RDN-led services, such as grocery store tours and cooking demonstrations. Relying on RDN employees helps these retail operations create and execute health-related content as health and home-cooking remain top-of-mind for consumers. These services include meal and budget planning with resources including recipe links, enhanced health messaging, nutrition databases or trackers and menu planning grids.

Challenges exist for certain populations, such as those who use federal nutrition programs for payment. Participants in the Supplemental Nutrition Assistance Program or the Special Supplemental Nutrition Program for Women, Infants, and Children, for example, may struggle to find retailers that accept their method of payment via these new ordering platforms. Prior to the pandemic, as a requirement of the 2014 Farm Bill, the U.S. Department of Agriculture’s Food and Nutrition Service launched an Online Purchasing Pilot to further understand opportunities and challenges of retailers accepting SNAP benefits through digital ordering channels. While this pilot remains active today, only a select number of retailers are involved in certain states and territories. However, efforts are being made to expand these benefits to more areas across the country.

Similarly, USDA recently developed a task force to study “measures to streamline the redemption of WIC benefits in a manner that promotes convenience, safety and equitable access for participants in the WIC program.” Part of the scope of the task force includes examining online and telephone ordering, purchasing and home delivery of WIC foods.

School Foodservice
Advancements in technology also have occurred in school foodservice settings. In 2018, USDA’s Food and Nutrition Service launched digital tools to assist in streamlining meal operations and improve customer service. One key resource is the Interactive Food Buying Guide, a modernized digital format of the Food Buying Guide for Child Nutrition Programs, which helps operators purchase food and assess compliance with meal pattern requirements for child nutrition programs. The digital version is available as a mobile app, has easy search and navigation functionality and allows users to create a favorite foods list.

Colleges have seen a massive growth in technology progression and adoption, since most college-age students grew up in the digital era and are comfortable with new technology. Like restaurants, higher education settings adopted new service models incorporating such digital solutions as mobile ordering and delivery. While many retail outlets on campuses already offered mobile ordering, residential dining outlets that offered all-you-can-to-eat models faced challenges. Operators had to get creative and implement solutions that allowed for value, flexibility and variety. Several schools dedicated areas of traditional dining halls as cubbies or pick-up shelves for mobile orders. Some colleges acted as pilot locations for robotic delivery or deployed high-tech meal vending machines.

Clinical Foodservice
According to Susan Push, RD, LDN, of Illinois, who has worked in the nutrition technology field for 16 years, clinical foodservice meal ordering applications where patients can place their own orders are replacing the “traditional” method of diet clerks manually recording menu selections via in-person or telephone interactions.

Advanced applications connect with electronic medical records, or EMRs, to capture dietary restrictions noted in a patient’s chart, ideally hiding menu selections that are not part of the patient’s diet.

Challenges arise if the EMR and nutrition database systems do not synchronize properly, leading to a patient viewing and ordering non-compliant menu items. If an error is not caught, it could put the patient at risk for further health complications. Patient dissatisfaction may occur if the diet clerk needs to call to adjust the menu or if the patient receives a different meal than what they ordered.

Due to the associated risks and learning curves, some establishments launched these programs for select patients, such as obstetrics and gynecology where most patients are on a general diet. This allows employees to get familiar with the new system and work out kinks prior to a full rollout.

Implications for Consumers
While dining technology has provided benefits, challenges remain for operators and consumers. Advancements like QR codes may not be the answer for people with poor eyesight, older smartphone models or who are simply less tech-savvy.

Also, according to recent research from Datassential, younger generations are more likely to adapt and evolve alongside new technology, while older generations may prefer to stick to traditional ordering methods.

In short, if the technology is not highly functional for all parties, it could lead to frustration, incorrect orders and possibly health implications.

What RDNs Can Do

1. Ask patients, clients and colleagues if they use dining technology. If so, what types? What are their experiences? Understanding their comfort level, access and literacy with technology is important to help them find solutions that fit their lifestyle.
2. Try new dining technology yourself to understand firsthand how it works and challenges that could arise for patients and clients.
3. Clinical RDNs can familiarize themselves with the food ordering system and nutrition database available to patients. Partner with foodservice and technology colleagues to resolve any issues.
4. Retail RDNs can advocate for expanding virtual services and resources offered by their employers to customers. Explore resources available through the Retail Dietitians Business Alliance to get started.
5. For more resources, join Academy dietetic practice groups such as Management in Food and Nutrition Systems, Nutrition Informatics or Food and Culinary Professionals. Many DPGs offer subgroups with an even more specific practice setting, such as Supermarket and Retail and Restaurant and Hospitality subgroups of the Food and Culinary Professionals DPG.
6. To learn more about nutrition informatics, review the Academy’s Nutrition Informatics Position Paper or watch a webinar on the topic.

While in most instances, shifts in operational, purchasing and ordering behaviors to more digital solutions offer a more efficient dining experience for the consumer and the operator, the transition has not been seamless and long-term impacts on consumption and purchasing habits are still unknown.

References

7 Restaurant Technology Trends to Watch in 2021. EHL Insights website. https://hospitalityinsights.ehl.edu/restaurant-technology-trends. Accessed September 9, 2021.
Expanding Online Retail in Federal Nutrition Programs: Lessons Learned from the COVID-19 Pandemic. Food & Nutrition Conference & Expo™ session. Presented October 18, 2021.
FDA In Brief: As Consumers Order More Meals and Groceries Online, FDA Plans Public Meeting to Address Food Safety Risks. U.S. Food & Drug Administration website. https://www.fda.gov/news-events/press-announcements/fda-brief-consumers-order-more-meals-and-groceries-online-fda-plans-public-meeting-address-food. Published September 9, 2021. Accessed September 28, 2021.
FDA Provides Flexibility Regarding Menu Labeling Requirements for Chain Restaurants and Similar Retail Food Establishments During the COVID-19 Pandemic. U.S. Food and Drug Administration website. https://www.fda.gov/food/cfsan-constituent-updates/fda-provides-flexibility-regarding-menu-labeling-requirements-chain-restaurants-and-similar-retail. Accessed September 10, 2021.
FNS Launches the Online Purchasing Pilot. United States Department of Agriculture Food and Nutrition Service website. https://www.fns.usda.gov/snap/online-purchasing-pilot. Published May 29, 2021. Accessed September 22, 2021.
Looking at the Future of Restaurant Technology. SmartBrief website. https://www.smartbrief.com/original/2021/08/looking-future-restaurant-technology. Published August 16, 2021. Accessed September 22, 2021.
Making New Service Models Work Onsite Food Service Operations. Food Management website. https://www.food-management.com/management/making-new-service-models-work-onsite-food-service-operations. Published January 12, 2021. Accessed October 25, 2021.
Meeting the Needs of Consumers: Food Retail RDN Experts Adapt to Shift in Shopping Behaviors During the Pandemic. Academy of Nutrition and Dietetics website. https://www.eatrightpro.org/practice/professional-development/distance-learning/Meeting-the-Needs-of-Consumers. Accessed September 21, 2021.
Menu Labeling Requirements. U.S. Food and Drug Administration website. https://www.fda.gov/food/food-labeling-nutrition/menu-labeling-requirements. Accessed September 10, 2021.
New Era of Smarter Food Safety. U.S. Food & Drug Administration website. https://www.fda.gov/food/new-era-smarter-food-safety. Accessed September 22, 2021.
Nutrition Informatics. Academy of Nutrition and Dietetics website. https://www.eatrightpro.org/practice/practice-resources/nutrition-informatics. Accessed September 28, 2021.
Renewal of Determination that a Public Health Emergency Exists. U.S. Department of Health & Human Services website. https://www.phe.gov/emergency/news/healthactions/phe/Pages/COVDI-15Oct21.aspx. Accessed October 29, 2021.
Supporting Healthier Eating in the New Normal: The Ultimate Retail Dietitian Toolkit. Retail Dietitians Business Alliance website. https://retaildietitians.com/toolkit/. Accessed September 28, 2021.
Technology-Based Resources Support School Nutrition Programs, Enhance Customer Service to States. United States Department of Agriculture website. https://www.usda.gov/media/blog/2018/04/25/technology-based-resources-support-school-nutrition-programs-enhance-customer. Published August 2, 2021. Accessed October 25, 2021.
WIC Task Force on Supplemental Foods Delivery. United States Department of Agriculture Food and Nutrition Service website. https://www.fns.usda.gov/wic/task-force-supplemental-foods-delivery. Published March 18, 2021. Accessed September 22, 2021.

The year 2020 (and even 2021) brought out the home chefs in all of us, as we found ourselves spending more time at home due to widespread stay-at-home orders. Many kitchen tools gained popularity during this time, including air fryers.

Having never owned an air fryer, I was eager to try the BLACK+DECKER Crisp ‘n Bake Air Fry Digital 4-Slice Toaster Oven. Featuring air fry technology, it uses hot air to prepare food with five cooking functions: bake, broil, toast, air fry and keep warm. Equipped with a digital 60-minute timer and stay-on function, it’s easy to multitask while your food is being prepared.

Minimal assembly is required for this air fry toaster oven. It comes pre-assembled with a few additional components, including an air fry mesh tray, a wire rack and a baking pan, as well as a slide-out crumb tray.

Using the product was straightforward and fast: Simply adjust the temperature nob to the desired temperature or cooking function. For baking, it is recommended to preheat the oven for 10 minutes. For the other functions, no preheating is required. When using the air fryer function, homemade chicken tenders came out with a crispy texture I could not have achieved in a regular oven and took just 20 minutes. I had a similar successful result with sweet potato fries, achieving a texture I wouldn’t have been able to achieve with my other kitchen tools.

The toast, bake, broil and keep warm functions were simple to use and results were as expected. It is a useful addition to a conventional oven when preparing multiple foods with different cooking techniques for a meal. For example, you can make homemade chicken tenders in the air fryer and baked brussels sprouts in the conventional oven simultaneously, rather than trying to coordinate cooking times and temperatures using just the conventional oven. The tool and trays are relatively small, however. While they were the perfect size for my small kitchen and preparing food for two people, I can see it being a challenge to use this tool to prepare food for four or more.

For a kitchen tool that does it all and really gives you more bang for your buck, look no further than the BLACK+DECKER Crisp ‘n Bake Air Fry Digital 4-Slice Toaster Oven. It is compact and multifunctional for all your food preparation needs.

From hummus to baked goods to sushi, sesame is a prevalent and versatile ingredient found in foods around the world. Yet for individuals with a sesame allergy, consumption can be dangerous, with reactions ranging from mild to severe.

It is estimated that more than 1 million Americans have a sesame allergy. Yet, until recently, sesame was not considered to be one of the major food allergens in the United States. Therefore, labeling of sesame on packaged food products has not been required, making it challenging for those who have the allergy to identify foods made with sesame. The Food Allergy Safety, Treatment, Education and Research Act signed into law by President Biden on April 23 named sesame as the ninth major food allergen in the U.S., requiring it to be declared on food labels beginning January 1, 2023.

Allergen Legislation
The Food Allergen Labeling and Consumer Protection Act of 2004 recognized what became known as the “Top 8” major allergens: milk, wheat, soybean, eggs, fish, shellfish, peanuts and tree nuts. These allergens were believed to account for 90% of the food allergies in the United States. The law required disclosure on most packaged foods sold in the U.S., regardless of whether they were made in this country or imported.

Some foods and beverages are not covered by this legislation: meat, poultry and egg products, as they are regulated by the U.S. Department of Agriculture; alcoholic beverages, which are regulated by the Alcohol and Tobacco Tax and Trade Bureau; raw agricultural commodities such as fresh fruits and vegetables; and most foods sold without a label, such as in a restaurant.

Prior to the introduction of the FASTER Act in the U.S., labeling of sesame in food has been required in various parts of the world; Australia, New Zealand, Canada, EU, Iceland, Liechtenstein, North Macedonia, Norway, Switzerland, Taiwan, Turkey, Ukraine and GSO (Saudi Arabia, UAE, Kuwait, Bahrain, Oman, Qatar and Yemen) all require sesame labeling.

For years, consumers, advocacy groups and legislators have advocated for sesame to be added to the list of major allergens. In November 2020, the U.S. Food and Drug Administration published guidance for food manufacturers to voluntarily disclose sesame in their products. However, there still was no mandatory compliance or uniform oversight by the FDA. To change this, the FASTER Act of 2021 was introduced.

The FASTER Act will make it safer for those with a sesame allergy by requiring declaration of sesame on food labels. Additionally, it requires the U.S. Department of Health and Human Services to report on research opportunities for prevention, treatment and potential cures for food allergies. The FASTER Act also develops a scientific framework for adding additional allergens to the top nine in the future, if warranted.

While there is no clear data to indicate the introduction of a 10th major allergen in the U.S. anytime soon, some advocates are calling for clear labeling of substances such as corn, gluten, mustard and celery. In other regions of the world, labeling for these ingredients is sometimes required. More research is needed to identify the prevalence and severity of allergies to these ingredients in the U.S.

Sesame in Foods
According to Food Allergy Research & Education, sesame can be referred to by many names as an ingredient on a label, making it difficult for consumers to identify it in a product. Sesame may appear as benne, benne seed, benniseed, gingelly, gingelly oil, gomasio (sesame salt), halvah, sesame flour, sesame oil, sesame paste, sesame salt, sesame seed, sesamol, sesamum indicum, sesemolina, sim sim, tahini, tahina, tehina or til. It also may be hidden as “natural flavor” or “spices” in an ingredient statement.

Oils, such as peanut oil, that are derived from major allergens are often highly refined. This process removes the allergenic protein that causes an allergic reaction, making it safe for most people with that allergy. Sesame oil, however, typically is not highly refined, so the allergen is still present, making it unsafe for people who are allergic to sesame. Cold-pressed, expelled or extruded oils (sometimes referred to as gourmet oils) from any of the major allergens still contain the allergenic protein and should be avoided by people with that particular allergy.

Sesame in Non-Food Items
In addition to food, sesame can be found in items including cosmetics, medications, nutritional supplements, perfumes and pet foods. Typically, sesame is labeled with the scientific name Sesamum indicum on these items. People with a sesame allergy may experience a reaction from contact with these items. Except for dietary supplements, non-food items do not have the same labeling requirements and are not covered under FALCPA or the FASTER Act.

Prevalence, Severity and Treatment of Sesame Allergies
While the exact number of people with a sesame allergy is unknown, a cross-sectional study published in 2019 surveyed 51,819 U.S. households from October 1, 2015, through September 31, 2016, and estimated that more than 1.5 million children and adults — 0.49% of the U.S. population — may have a sesame allergy. However, further analysis indicated that only 0.23% met the criteria for a “convincing” IgE-mediated allergy based on self-reported symptoms, and 0.11% never experienced a reaction, despite being diagnosed with a sesame allergy by a physician.

Most respondents reported having more than one food allergy, particularly peanuts. In fact, more than 75% of those with a likely sesame allergy also reported an allergy to one or more of the other top eight allergens.

One theory for the rise in food allergies, particularly sesame in the U.S., points to the growth of global flavors such as tahini, hummus and spice blends. People who may not have previously consumed sesame may have been unaware of the allergy. As sesame becomes more ubiquitous in dishes across America, an increase in the number of reported allergies to it seems likely.

Allergic reactions to sesame can range from mild (hives) to severe (anaphylaxis or multiple organ system involvement). More than 37% of survey respondents reported having a severe reaction and more than 20% reported wheezing, fainting, dizziness or low blood pressure.

According to the individuals surveyed, hives were experienced more frequently with a sesame allergy. Gastrointestinal symptoms such as stomach pain, cramps, diarrhea, nausea or vomiting occurred less oftenin people with a sesame allergy compared to those who were allergic to one of the top eight allergens.

Treatment for sesame allergic reactions vary based on the severity of the reaction. In the same 2019 study, about one-third of participants reported use of an epinephrine autoinjector, a device that administers medicine to treat severe allergic reactions, at some point in their lifetime; nearly half reported antihistamine use; less than one-tenth reported use of an asthma inhaler, with slightly more reporting use of corticosteroids.

This study suggests a sesame allergy can be severe and identifies an opportunity for improved research, awareness, treatment and management of sesame allergy for people and the food and nutrition industry, as well as government regulation.

Putting It Into Practice for RDNs
To provide proper nutrition care and guidance, registered dietitian nutritionists should educate themselves on food allergens and allergies, as well as their potential impact on a patient’s or client’s lifestyle. Advise patients or clients who suspect they have a sesame allergy to seek a medical diagnosis. Oral food challenges are the gold standard for a food allergy diagnosis, but other evidence-based methods may be used, along with a comprehensive medical history. Self-diagnosed allergies and intolerances can lead to unnecessary dietary restrictions and inadequate nutrition.

For patients or clients with a known sesame allergy:

• Recommend they always carry an epinephrine auto-injection device in case of anaphylaxis.
• Clarify that compliance for the FASTER Act does not begin until January 1, 2023. In the interim, urge them to continue reading food labels, looking for other ingredient names for sesame and avoid ingesting foods with sesame or coming into contact with non-food items that may contain sesame.

References

Biden signs law that makes sesame the ninth major food allergen. The Washington Post website. Published April 23, 2021. Accessed May 14, 2021.
FDA Encourages Manufacturers to Clearly Declare All Uses of Sesame in Ingredient List on Food Labels. Food and Drug Administration website. Published November 10, 2020. Accessed May 14, 2021.
FDA Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) page. Food and Drug Administration website. Accessed May 27, 2021.
Food Allergens – International Regulatory Chart. University of Nebraska-Lincoln website. Accessed May 12, 2021.
Food Allergies. Food and Drug Administration website. Accessed May 8, 2021.
Sesame Allergy Rates Are Increasing: Here’s What to Know. Healthline website. Published August 2, 2019. Accessed May 8, 2021.
Warren C, Chadha A, Sicherer S, et al. Prevalence and Severity of Sesame Allergy in the United States. JAMA Netw Open. 2019;2(8):e199144.

For years, the number-one driving factor behind consumer food choices has been taste. However, over time, value-driven consumers are weighing additional considerations, including social justice, animal welfare and environmental stewardship — all which influence their food and beverage purchasing habits. As awareness and action continue to evolve, the idea of “ethical eating” is becoming increasingly more mainstream.

“Ethical eating” refers to the consideration of the economic, social and environmental impacts of purchasing or consuming foods and beverages.

The role of ethics has become increasingly prioritized for both the food and agriculture industry and the value-driven consumer. While there have been significant improvements in animal welfare, social justice and environmental stewardship, further opportunities exist. Industry and consumers can work together to make progress toward a more sustainable and ethical supply chain.

Social Justice
For many, protecting and supporting workers’ rights is of utmost importance. Issues such as equal pay, gender equality, diversity and inclusion, forced labor, child labor and more are complex considerations.

Labor Practices
Approximately 15% of the food eaten in the United States is grown or produced internationally. Many commodities including coffee, bananas, chocolate and avocados — native to regions in Mexico, Central America and South America — are imported to the U.S. in large quantities. Seafood eaten in the U.S. is primarily imported from China, Thailand, Canada, Indonesia, Vietnam and Ecuador.

While importing foods can support international relations and help bring steady income to small farmers and growers overseas, it also means that some relevant regulation often falls outside of U.S. jurisdiction. Challenges associated with imported foods include less-robust labor standards and enforcement than what is generally found in the U.S. Violence, forced labor and extortion have been observed, as individuals and groups compete for commodities and their associated profits.

For example, the seafood industry has been under scrutiny for human rights abuse in the supply chain, primarily driven by the presence of forced labor. According to a 2018 report from the USDA’s Foreign Agricultural Service, “Thailand has been listed as a country with prevailing problem of human trafficking and illegal, unregulated, and unreported fishing (IUU).” Pressure from other countries, including the United States, has limited some of their fishing activity and measures, along with increased awareness of IUU in Asia-Pacific countries, have been implemented by agencies in conjunction with the Food and Agriculture Organization of the United Nations.

For U.S. companies that source seafood from international locations, transparency throughout the entire supply chain can be a challenge, in part because many ships and vessels rely on third parties for labor recruitment. In many regions, these third-party agencies may be unregulated, and minimal monitoring and documentation may be required for the agencies and recruited employees. This limits transparency into labor and recruitment practices like worker’s contracts, compensation structure and working hours. Many recruited employees are migrants from other regions and are vulnerable to exploitation through poor wages and working conditions, for example. In some instances, human trafficking has been observed. In other instances, employees enter into work voluntarily and circumstances evolve into a forced labor situation.

Activists have called for policy reform to protect workers’ rights and increase transparency throughout the supply chain. Efforts have included the adoption of an international treaty, observance of the “International Day for the Fight against IUU Fishing” (June 5), and a joint statement by the FAO, International Labour Organization and the International Organization for Migration. Additionally, Thailand’s government has committed to complying with IUU regulations and established a fishery monitoring and surveillance system, including framework to prevent the exploitation of labor.

Other examples are coffee and cocoa used to make chocolate: Some have a robust Fairtrade certification system in place, while others do not. Buying Fairtrade means the product meets environmental, economic and social standards that support and protect farmers and their communities from injustices, such as unfair wages, while also protecting the environment. However, these standards are not without criticisms. Arguments against Fairtrade certifications contend that certification results in uneven economic advantages for coffee growers, for example, and lower-quality products for consumers. Alternatively, some experts think developing a Fairtrade certification system for other commodities may help protect farmers and growers, but the development of such a system would require significant time and resources.

Equity, Diversity and Inclusion
Equity, diversity and inclusion are key priorities in the food supply chain for companies, consumers and legislators. In 2020, as social justice issues in the United States came to the forefront of national news, the COVID-19 pandemic caused hunger and food insecurity to skyrocket, particularly in Black and Latino households. Many companies introduced programs to support a diverse, equitable and inclusive workplace for all people. These efforts do not go unnoticed, as consumers seek purpose-driven companies and products and make purchasing decisions aligned with their beliefs and values. In January 2021, the Biden administration implemented policies to address hunger and food insecurity in the U.S. that focus on a more equitable, diverse and inclusive food supply chain in the future.

Animal Welfare
Humane Treatment of Animals
Many stakeholders — government entities, commodity groups, third-party certifying bodies, special interest groups and others — set standards for the humane treatment of animals in the food supply chain, including those intended for food production and labor.

The Five Freedoms of Animal Welfare, originally developed by the U.K. Farm Animal Welfare Committee (now the Animal Welfare Committee), is a globally accepted framework for standard of care used for animals raised for food production. This framework is often used as a baseline for commodities including poultry, cattle and more; commodity-specific standards are then added to this framework, as appropriate.

Despite regulations and documentation standards for using animal raising claims on meat and poultry products, claims and labels associated with animal welfare standards can lead to consumer confusion. For example, a host of claims designate the degree of freedom a hen experienced before laying eggs. Claims on an egg carton include cage-free, free-range and pastured. For U.S. Department of Agriculture-graded eggs, “cage-free” indicates, among other criteria, that the hen was able to walk around the hen house before laying the egg. “Free-range” signifies the eggs come from cage-free hens that were allowed outside (sometimes in a fenced-in space). “Pastured” or “pasture-raised,” while not defined by the USDA, typically means eggs come from hens that had the ability to roam free on natural pastures. The term “pastured” eggs may sound like the most humane and ethical treatment, but more freedom means exposure to outside elements, sources of infection and violent interactions with other hens.

Antibiotics
Use of antibiotics in animals that are raised for food is a topic of growing interest, including concern for the humane treatment of animals and implications on human health after eating animals that were treated with antibiotics.

Antibiotics are used to treat sick animals as needed. By the time of slaughter, antibiotics have left the animal’s system, meaning it is technically “free of antibiotics.” The use of antibiotics in food production in the U.S. is monitored by the Food and Drug Administration to ensure humane and ethical treatment of animals.

Concern arises if the animal develops a level of resistance to antibiotics, especially daily use or mass fed antibiotics. That resistance can be transferred to humans through animal food products, as well as run-off into soil, water, crops and other elements. If a person needs the same antibiotic for their own health, they may have resistant bacteria. Many food organizations have adopted policies and commitments that include veterinarians’ oversight of antibiotic distribution and reducing or eliminating the use of antibiotics in animals that are important to human medicine, as outlined by the World Health Organization.

Environmental Stewardship
Climate change and deforestation are two key factors in environmental sustainability or stewardship. Climate change refers to long-term changes to Earth’s usual weather patterns, while deforestation refers to the loss or reduction of forest land for production across several industries. Deforestation has a compounding effect because it also contributes to climate change by reducing forest land that would otherwise keep excess carbon out of the atmosphere.

Efforts to combat climate change and deforestation and promote good forest stewardship focus on priority supply chains for products including palm oil, soy, beef and paper, to name a few.

Palm Oil
Palm oil is the world’s most common vegetable oil, naturally trans-fat free and extremely versatile in both the food system and other industries including cosmetics and biofuels. But its effect on the food system is complicated and largely misunderstood.

Because palm is a tropical crop grown in specific conditions, sourcing is limited to designated regions near the equator. As demand for palm oil continues to rise, especially after the FDA determined in 2015 that artificial trans fats (partially hydrogenated oils) were no longer “Generally Recognized as Safe,” clearing land for production has resulted in destruction of habitats for endangered species such as orangutans, as well as loss of biodiversity.

The production of palm oil is more efficient than soybean oil, its closest alternative, requiring significantly less land to produce the same yield. Additionally, palm oil is an important part of emerging economies and the livelihood of small farmers. When considering factors like cost, versatility, nutrition profile, land use and small farmer support, there is not a clear ethical alternative to palm oil.

Instead of replacing palm oil entirely, an alternative approach is to improve its sustainability. The Roundtable for Sustainable Palm Oil, or RSPO, is a nonprofit focused on developing and implementing sustainable palm oil practices globally. Different levels of RSPO-certified palm indicate the degree of environmental and social sustainability of the products. According to RSPO, purchasing products made with sustainable palm oil is an ethical solution that can help support smallholder farmers and encourage more organizations to improve the sustainability of their supply.

Soy
Like palm, soy is a common ingredient throughout the world. In fact, soy is the globe’s primary source of protein. It also is rich in essential amino acids, making it an accessible and useful ingredient. In addition to cooking, soy is widely used as feed for livestock that later becomes human food.

While U.S.-grown soybeans are certified sustainable, soy has been associated with deforestation in certain regions of the world. Significant amounts of natural resources such as water must be used in soy production. Efforts to improve supply include developing sustainable production practices and encouraging biodiversity.

Beef
Because cattle expel methane both from their mouth and as flatulence, greenhouse gases in livestock food production continue to be a key priority in sustainability efforts. However, significant improvements have been made to reduce the environmental impact of cattle. Advancements in production methods and technology have led to decreased food waste and increased efficiencies that mean fewer cattle can produce a greater volume of food.

While beef may be part of a largely sustainable supply chain in the U.S., that is not the case elsewhere. In Brazil and other regions where forests are converted to pastures to raise cattle for slaughter, tropical deforestation has been tied to beef.

Plant-based Options
According to the 2020 Food and Health Survey by the International Food Information Council, there has been an increase in consumption of protein from plant sources and plant-based meat and dairy alternatives over the past year. This trend may be due, at least in part, to people trying to reduce their carbon footprint. This is a heavily debated topic, with some arguing that a plant-based lifestyle is the best approach for the planet; others advocate for a lifestyle that incorporates both plant-based options and sustainably sourced animal-based foods.

Paper
Paper-based packaging is common in the food industry. Yet, as more restaurants transitioned to off-premise dining due to COVID-19, packaging use increased in importance. Paper can have a direct impact on deforestation if forests are not responsibly managed. Recycling is another key component to ensure a sustainable and ethical paper supply chain.

Paper can have a direct impact on deforestation if forests are not responsibly managed. Recycling is another key component to ensure a sustainable and ethical paper supply chain.

What the Food and Agriculture Industry Is Doing
Making Improvements. Restaurants and retailers are identifying animal welfare, environmental stewardship and human justice opportunities and are making improvements. They are working with suppliers, activist groups and other third-party experts to understand the intricacies of ethical eating from all angles and make the most responsible choice. Companies are making commitments and setting science-based targets, or SBTs, to reduce or eliminate their contribution to deforestation by shifting sourcing or adopting more sustainable practices. The USDA encourages and supports activities through its Sustainable Agriculture Program.

Being Transparent. Transparency is a key factor at the intersection of food and ethics. Companies are sharing lifecycle assessments, traceability reports and scorecards completed by third-party organizations that rate how they are doing on some of these important matters. Through corporate citizenship reports, large chains and small independent companies are describing how they are tracking and making progress. Corporate citizenship reports typically are available online for the public.

What You Can Do
Educate yourself for your patients or clients. Food choices are personal, as are the values driving those choices. When working with patients or clients who are interested in discussing economic, social and environmental considerations for food choices, it can be helpful to have a base knowledge of these concepts. Resources may include available information from restaurants and brands, including lifecycle assessments and corporate citizenship reports; third-party standards and scorecards that evaluate brand progress; information from the Academy of Nutrition and Dietetics, including the “Revised 2020 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems” and the robust list of Diversity and Inclusion resources; and resources from the Academy Foundation, such as the “Future of Food” initiative. If your patients and clients ask for information, provide credible resources to help them make informed decisions that work for them.

As a buyer, advocate for your values with your purchasing power. Not everyone has the same level of access to a variety of foods, particularly where selection is limited. Advocate for equity and the development of policies that support access to nutritious foods for all communities. Your personal advocacy might include buying products that align with your values and promote biodiversity; supporting less-familiar markets; or seeking out other varieties of foods to help keep unique, lesser-known varieties alive and support small farmers in various regions. If your local market does not carry specific foods you’re seeking, consider requesting it either in person or online through the “contact us” page of the grocer’s website.

This is an overview of ethical eating, but it isn’t all-inclusive. We want to hear from you! What value-driven considerations contribute to your food choices? Tell us on social media using #foodnutrimag or email us at foodandnutrition@eatright.org.

References

2020 Food and Health Survey. Food Insight website. Published June 9, 2020. Accessed January 15, 2021.
8 things to know about palm oil. WWF website. Published January 17, 2020. Accessed January 10, 2021.
Barnes A. Eggstra! Eggstra! Learn All About Them. U.S. Department of Agriculture website. Updated February 21, 2017. Accessed January 18, 2021.
Beef: Overview. WWF website. Accessed April 12, 2021.
Commodities and Products. USDA Foreign Agriculture Service website. Accessed April 12, 2021.
Fact Sheet: President Biden to Take Action to Advance Racial Equity and Support Underserved Communities. The White House website. Published January 26, 2021. Accessed April 12, 2021.
Fairtrade Standards. Fairtrade America website. Accessed January 10, 2021.
FoodBytes. Datassential website. Accessed January 10, 2021.
Forest Conversion. WWF website. Accessed January 10, 2021.
Global vegetable oil production set to reach new peak. Bio-based News website. Published October 15, 2018. Accessed January 10, 2021.
Global Wild Fisheries. Fish Watch U.S. Seafood Facts website. Accessed April 12, 2021.
Grannan C. What’s the Difference Between Morality and Ethics? Encyclopedia Britannica website. Accessed January 16, 2021.
Hidden Chains: Rights Abuses and Forced Labor in Thailand’s Fishing Industry. Human Rights Watch website. Published January 23, 2018. Accessed April 12, 2021.
Joint Statement on the International Day for the Fight against IUU Fishing. Food and Agriculture Organization of the United Nations website. Published June 5, 2019. Accessed April 12, 2021.
Labeling Guideline on Documentation Needed to Substantiate Animal Raising Claims for Label Submissions (2019). USDA Food Safety and Inspection website. Published December 2019. Accessed April 12, 2021.
O’Dowd P, Hagan A. Why Avocados Attract Interest of Mexican Drug Cartels. WBUR website. Published February 7, 2020. Accessed January 10, 2021.
Palm Oil. WWF website. Accessed January 10, 2021.
Rahmanulloh A. Biofuels Annual. USDA website. Published August 3, 2020. Accessed January 20, 2021.
Roundtable on Sustainable Palm Oil website. Accessed January 10, 2021.
Shaftel H. Overview: Weather, Global Warming and Climate Change. NASA Climate Change: Vital Signs of the Planet website. Accessed January 24, 2021.
Smart land use: Palm oil is the world’s most efficient oil crop. Malaysian Palm Oil website. Published November 12, 2020. Accessed April 12, 2021.
Soy. WWF website. Accessed January 10, 2021.
Sustainable Soybean Production. Soybean Connection website. Accessed April 12, 2021.
Thailand. USDA Foreign Agricultural Service website. Published May 8, 2018. Accessed April 12, 2021.
The biggest misunderstandings about palm oil. New Hope Network website. Published February 20, 2019. Accessed April 12, 2021.
The Five Freedoms for Animals. Animal Humane Society website. Accessed April 12, 2021.
The Problem with Fair Trade Coffee. Stanford Social Innovation Review website. Accessed January 10, 2021.
Tracking the COVID-19 Recession’s Effects on Food, Housing, and Employment Hardships. Center on Budget and Policy Priorities website. Updated April 8, 2021. Accessed April 12, 2021.
Trans Fat. U.S. Food and Drug Administration website. Accessed April 12, 2021.
UN’s Food and Agriculture Organization to mark International Day to Fight against IUU Fishing in Asia-Pacific (Bangkok event). Food and Agriculture Organization of the United Nations website. Published June 5, 2019. Accessed April 12, 2021.
WHO list of critically important antimicrobials (WHO CIA list). World Health Organization website. Updated May 8, 2019. Accessed January 24, 2021.

For me, the extra time at home over the last year has come with some new hobbies, such as making sourdough bread and refining my green thumb with new house plants. It also has given me time to address priorities on my to-do list and personal goals like evaluating my carbon footprint and learning to compost food.

As a first-time composter, I was eager to try the Bamboozle Composter. It is an indoor food compost bin, designed to sit on the countertop or under the sink and temporarily hold food waste in your kitchen until you can take it to an actual compost bin or local composting facility. The composter comes with a carbon filter to help keep odors to a minimum and is dishwasher-safe for easy cleaning after use.

The composter arrived fully assembled with a carbon filter in the lid, plus an extra replacement filter, packaged in a single cardboard box (which seems fitting, considering it is meant to be an eco-friendly product). The lid has holes in it to allow oxygen to enter, but the filter fits right within the lid to provide an enclosed bin that prevents odors in your kitchen. While some reviews online note loose screws on the handle, mine were secure upon arrival and throughout use.

My first impression of the composter was that it was both sturdy and stylish. The charcoal-colored bin with a matte finish was not an eye-sore sitting on my countertop, as some compost bins can be such as those supplied for free from local facilities. For some people, the aesthetics alone may be worth the splurge of this luxury composter, which is a bit pricier than other options.

After a few days of use, I noticed fruit flies circulating, so I moved the composter below the sink to a more enclosed environment. The move seemed to do the trick and the fruit flies were nowhere to be found in another day or two. However, perhaps a budget-friendly option would have been more fitting, had I known the composter wouldn’t be on display. That said, I do appreciate that this bin is dishwasher safe. A quick rinse in the dishwasher made cleaning easy and helped make composting part of my usual routine, rather than an added step in the kitchen. Additionally, the carbon filter works wonders. In both locations (on the countertop and below the sink), there were no odors detected. After using the two filters provided, it’s easy to purchase replacement filters online.

While the Bamboozle Composter is a bit pricier than other options, it is aesthetically pleasing, especially if you plan to have it on your countertop. For a luxurious-looking compost bin with no kitchen odors, the Bamboozle Composter is the way to go.

Restaurants that have modified dining options to offer takeout and delivery have had to make packaging decisions quickly, taking into consideration factors such as cost, the integrity and performance of the packaging and the food in transit, and the environmental impact. Arguably, the most important considerations in packaging decisions have been food safety and offering a “contactless” dining experience.

Selecting sustainable packaging that is recyclable or compostable can be difficult, especially for companies that are facing these decisions for the first time, as well as for those that have offered to-go options for years. Recycling and composting requirements vary depending on location, so restaurants must educate themselves on the local municipal infrastructure.

Additionally, the sheer volume of packaging in the food industry has increased during the pandemic. An increase in off-premise dining requires more napkins, plastic straws, bowls, plates, lids, utensils and cups. Furthermore, consumers want proof that their takeout or delivery food was prepared safely and not tampered with, so some restaurants now use bag seals or stickers to demonstrate safety precautions were followed.

In some states where on-premise dining has begun to reopen, many restaurants are opting for plastic water bottles and other single-use serving options. Several restaurants that previously allowed or encouraged reusable materials, such as “bring your own cup,” have paused these programs to prevent the exchange of outside items between consumers and employees. Like restaurants, many retail establishments have shifted to single-use packaging during the pandemic. Some stores request or mandate that shoppers leave reusable totes outside and bag their groceries at their cars or use the store’s plastic or paper bags.

A Look at Legislation
As the world entered crisis mode, governing bodies began to roll back enforcement of certain legislation and delay implementation of laws on the horizon. The Environmental Protection Agency temporarily suspended enforcement of numerous laws through the end of August, acknowledging the challenges companies face in monitoring and complying with these regulations.

Packaging legislation has been no exception. Before COVID-19, several states, cities and counties had enforced bans or taxes on plastic bags and straws. In February, when the coronavirus was not yet widespread in the United States, the Break Free from Plastic Pollution Act of 2020 was introduced. To address the rise of single-use plastics and packaging at various touchpoints throughout the supply chain, this bill included a proposal for federal legislation to reduce or prohibit the manufacture and use of single-use products that are not recyclable or compostable, as well as packaging provided at the point-of-sale, such as carryout bags, plastic utensils and food containers made of polystyrene. Just a few weeks later, Capitol Hill’s attention shifted to legislation for COVID-19. Some states, including New Hampshire, have signed executive orders requiring stores to temporarily transition to plastic and paper bags rather than reusable ones. States like Maine and New York are lifting enforcement on plastic bag bans, while others are leaving it to retailers and consumers to make the decision.

What the Industry Can Do
As we settle into “the new normal,” the foodservice industry has the opportunity and responsibility to provide the most environmentally friendly options possible. Businesses can do so by:

Committing to offer more sustainable packaging options. Companies that are new to packaging can learn about sustainable options through resources such as those offered for free by the Sustainable Packaging Coalition.

Offering recycling and composting bins. Restaurants and production facilities can place bins at the front and back of the facility with clear signage and instructions for customers and staff.

Clearly labeling packaging material as recyclable or compostable. Remove the guesswork and encourage people to properly dispose of the material.

Presenting options to omit single-use packaging where possible. Some restaurants have given customers the option to decline single-use packaging when ordering online.

What Individuals Can Do
While safety is the main priority, here are ways people can do their part:

Forego single-use materials when ordering delivery or carry-out. Some online ordering platforms have this option built in; if not, place your order over the phone and ask the employee not to include utensils.

Bag groceries at your car. Leave reusable bags in your car when going to the grocery store. When checking out, skip the plastic and paper bags and reload groceries directly into your cart. Outside, transfer groceries into your reusable bags.

Educate yourself on the materials your local recycling and composting center accepts. Get a list of accepted materials from local waste and recycling haulers or Material Recovery Facilities.

Avoid “wishcycling.” This means wishfully throwing all materials into recycling bins in hopes that recycling facilities accept it. By doing so, you introduce non-recyclable materials, which can contaminate the entire bin and may prevent materials that would be accepted under normal conditions from being recycled.

Rinse and dry packaging before recycling. Most recycling centers cannot accept materials that are heavily contaminated with food scraps, so give recyclables a quick rinse and dry before disposal. Check with your local facilities to understand what is accepted when it comes to food contamination.

Compost when possible. Certain materials may be appropriate for composting rather than recycling. If the packaging indicates it is acceptable to do so, try at-home composting. While compositing facilities are not as common as recycling facilities, they can be a great option if available in your area. Requirements vary, so check with your local facility.

References

Break Free from Plastic Pollution Act of 2020. Congress.gov website. Break Free from Plastic Pollution Act of 2020 Published February 11, 2020. Accessed August 16, 2020.
Coronavirus Disease 2019 (COVID-19) – Cleaning and Disinfection for Households. Center for Disease Control and Prevention website. Updated July 10, 2020. Accessed August 19, 2020.
Emergency Order #10 Pursuant to Executive Order 2020-04. State of New Hampshire Office of the Governor website. Accessed August 17, 2020.
Morath SJ. The Match Between COVID-19 and Plastic Bans. The Regulatory Review website. Published May 11, 2020. Accessed August 19, 2020.
Nace T. Here’s a List of Every City in the US to Ban Plastic Bags, Will Your City be Next? Forbes website. Published September 20, 2018. Accessed August 16, 2020.
Parker Bodine S. Covid-19 Implications for EPA’s Enforcement and Compliance Assurance Program. Published March 26, 2020. Accessed August 17, 2020.Robinson S. . Waste Management website. Published April 24, 2018. Accessed August 20, 2020.
Sheeler A. Leave your reusable grocery bag at home in coronavirus pandemic, markets tell consumers. The Sacramento Bee website. Updated April 2, 2020. Accessed August 17, 2020.
State Plastic and Paper Bag Legislation. National Conference of State Legislatures website. Published January 24, 2020. Accessed August 18, 2020.

Making sure food is cooked to the proper internal temperature can be one of the most challenging (and oftentimes, frustrating) experiences of preparing a meal. If your kitchen gadget drawer is anything like mine, somewhere deep inside is a thermometer that flips from 105°F to 143°F without movement and is so untrustworthy, you’ve nicknamed it Pinocchio because you know it’s always lying.

Enter the Melissa Cookston Digital Thermometer. This tool is great for the basic home chef, providing a quick and easy-to-read temperature on a digital screen and taking the guesswork out of protein preparation altogether. It also has a backlight feature for dark settings, like early morning or late-night cooking. In addition to Fahrenheit, it offers Celsius temperatures in case you’re using an international recipe or are cooking outside of the United States.

This probably sounds crazy, but one of my favorite features of this tool is its box. Printed on the box is the recommended internal cooking temperature for all proteins. I’m sure I learned this information during a nutrition class at some point in my career, but I certainly didn’t retain it. Having it printed on the package is an easy reference during cooking.

The tool itself is straightforward and easy to use. No need to add batteries – it comes ready to go right out of the package. To use the thermometer, turn on the power and insert the probe into food. You will see a temperature in seconds. The probe swivels in and out like a pocket knife for easy storage after use. The tool is water-resistant, which is important when cooking different dishes. I first used the thermometer when grilling steak. Given that I do not prepare steak often, I was pleasantly surprised by how easy it was. Because the probe can swivel, I didn’t have to move the steak off the grill to get a temperature reading. It was getting dark outside while I was grilling, and the backlight feature offered clear, visible temps in the low-light setting. Since then, I have used the tool when baking chicken, sautéing a stir-fry, cooking a turkey and more. Every time, it worked like a charm.

I certainly would recommend this product to friends and family looking for a no-brainer digital thermometer to deliver safe food temperatures without hassle. It’s water-resistant, has a handy backlight feature for various culinary adventures and, most importantly, is reliable and quick and easy to use.

Let’s hear it for the messy home cooks out there! You are not alone, I promise. I am the queen of making my kitchen look like a tornado whipped through it in just a few minutes. It is the small sacrifice I pay in order to make tasty food.

That said, I’m always looking for tips and tricks to make my kitchen look a little less like tornado season and a little more like only a small storm hit it. One solution, albeit somewhat obvious, is transitioning from uncovered pot cooking to stockpot cooking. It’s a wonder what a difference a lid can make to minimize messiness (or at least keep the mess contained).

The Tuxton Chef Series Sous Vide Stockpot is versatile: Use it for an elevated sous vide cooking experience or keep it simple as a traditional stockpot. While standard sous vide immersion cookers may turn off due to water evaporation over a long period of time, this stockpot comes with a lid to trap the water and prevent evaporation. However, the stockpot is sold by itself and does not include the actual sous vide immersion cooker.

If you don’t own a sous vide immersion cooker, that’s OK. The stockpot is a great choice for anyone looking to make a less messy meal. There is a hole and plug in the glass lid that you can remove to insert the sous vide immersion cooker. If you’re not cooking sous vide-style, the hole comes in handy when you want to let some steam out of the pot in a concentrated manner, rather than fully removing the lid, or if you want to add something else to the stockpot without creating a mess.

I made soup in the stockpot. Once the broth came to a boil, I added a bit of milk by pulling the plug out of the hole and pouring it into the pot, rather than fully removing the lid. While there was splatter on the inside of the lid, it eliminated the mess that would have ended up on my stovetop had I removed the lid completely.

This stockpot is great for the messy home chef in all of us, offering sous vide-style meals and a splatter-free soup or chili on a chilly night.

If you’ve ever lived in a small apartment with a small kitchen (as most of us have at some point in our lives), you know the hardship of making elaborate meals that use lots of kitchen tools. When counter space is a true commodity and dishes are abundant, I grasp any opportunity to try a gadget that saves space or merges tools into one. This Bialetti Pasta Pot is a perfect harmony of a traditional pasta pot and a strainer in one convenient tool.

Even better, its oval shape actually fits longer noodles such as spaghetti, so I didn’t have to go about my usual pasta procedure of breaking noodles in half to fit them into the pot. The lid locks in place when ready to drain water and the nonstick interior is easy to clean.

When I first removed the pot from the box, it was exactly what I imagined – a pot with a lid. That’s it! No small pieces or complicated assembly required, which is just how I like it. I prefer to keep the details in the recipe, not in the kitchen gadgets. I first tried making a chickpea-based pasta I had on hand and was happy to see it worked like a charm. I brought water to a boil, added noodles and, when it was ready to be drained, placed the lid on top and turned the lock shut before draining it over the sink. The lid stayed securely in place the entire time, and the nonstick interior released the noodles without resistance. I tossed in my sauce, and voilà! Dinner was served.

I also used the pot to make spaghetti for a traditional pasta dinner the night before a race with friends. The pot’s oval shape allowed the noodles to fit completely submerged under water without breaking, and the amount of noodles that fit into the 5-quart capacity could feed a small army. The covered handles help prevent burning your hands, but be warned – the exterior of the pot is made of aluminum, so it can get pretty hot on the outside (as most pots do). It is best used for stovetop cooking only.

This pot is a great staple that streamlines two kitchen tools into one. My only regret is that I didn’t have this back in my college days when pasta was practically a nightly ritual!

Why did I do a happy dance, you ask? Well, other than the obvious — that it was a great weekend of R&R, friends and sunshine — I also just nailed chimichurri on my first try. I’m not trying to boast, I promise. I am just really, really excited. Usually I try a new recipe three to four times before getting it right. The entire process takes a certain level of patience, knowing that the first handful of times your creations may be downright disgusting. So tonight, when I took my first stab at chimichurri sauce and it came out exactly how I had hoped, it definitely warranted a happy dance (cue “You Make My Dreams” by Daryl Hall & John Oates).

So what does one do with their perfected chimichurri, you ask? Up the ante, of course. Live life on the wild side. So instead of reaching for chicken or steak when I made my usual weekend grocery run, I bought a head of cauliflower. And thus, the Chimichurri Cauliflower “Steak” was born. 

Here’s to hoping you all get your happy dance moment more often.

Chimichurri Cauliflower “Steak”

Serves 4 to 5

Ingredients

• 1 bunch flat leaf parsley (stems removed)
• ½ bunch cilantro (stems removed)
• 1 lime, juiced
• ½ tsp salt
• ½ tsp black pepper
• ½ cup extra virgin olive oil
• 4 cloves garlic, minced
• ¼ cup scallions, finely chopped
• 1 large head cauliflower

Instructions

1. Preheat oven to 420°F.
2. Combine parsley, cilantro, lime juice, salt, pepper, olive oil and garlic in a food processor or blender until the parsley and cilantro is completely chopped. Set aside.
3. To prepare the cauliflower, cut the cauliflower into 1/2-1″ pieces. Spray a baking sheet with nonstick spray and place cauliflower pieces on top.
4. Brush one tablespoon of olive oil across both sides of cauliflower. Roast for 20 minutes on each side or until cauliflower is somewhat golden and tender when done.
5. Top cauliflower with chimichurri sauce. Serve and enjoy!

I love cauliflower. It’s this super versatile vegetable wrapped in a seemingly boring appearance, but with so many possibilities.  From riced cauliflower to mashed cauliflower to cauliflower buffalo wings and cauliflower pizza crusts, the opportunities are endless and it blows my mind. And while I am certainly not gluten-free and love a good ol’ serving of brown rice from time to time, I also love playing with veggies and sneaking the little guys into any dish I can.

So for all of you newbies exploring this veggie for the first time, I am here to embrace you with open arms. Welcome to the good life! Here is one of many cauliflower rice recipes that you will find floating around the web. I’m not saying it’s the best out there. But it is pretty darn good, so let’s just leave it at that.

Caulifornia Breakfast Bowl

Serves 1

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 cup cauliflower florets
• ¼ cup diced white onion
• ¼ cup baby bella mushrooms, sliced ¼ inch thick
• ½ cup spinach
• ¼ cup canned black beans, rinsed and drained
• ¼ cup water
• 1 large egg
• ¼ cup diced tomatoes
• ⅛ cup cilantro
• ¼ avocado, diced
• ¼ lime

Instructions

1. To rice cauliflower, pulse florets in a food processor until finely chopped or grate by hand with a traditional box grater.
2. In a large skillet over medium heat, heat 1 tablespoon olive oil for 1 to 2 minutes. Add onions and sauté for about 3 minutes or until they turn translucent.
3. Add mushroom and spinach and sauté, stirring occasionally for 3 to 5 minutes.
4. In a small sauce pan, heat black beans and water over low heat. Let simmer for a few minutes until hot. Remove from heat and set aside.
5. Add cauliflower rice to the vegetables and continue to sauté, stirring occasionally for about 5 minutes or until rice starts to appear golden brown. Remove from heat and set aside.
6. In a separate small skillet, heat remaining 1 tablespoon olive oil over medium heat. Once pan is heated, crack egg and gently slide into pan. Cook until whites are firm and small bubbles begin to appear. Flip with a spatula and cook on the other side for 10 seconds. Remove from heat.
7. Transfer cauliflower mixture to bowl. Top with fresh tomatoes, black beans and cooked egg.
8. Garnish with cilantro and avocado and squeeze lime over the top. Serve and enjoy.

 

1. Eat balanced options throughout the day. Often, late-night snacking is heightened because eating habits throughout the day are off balance. If you typically skip breakfast and sit down to your first meal at noon, alter your schedule to start the morning with a light meal. This will kick start your metabolism earlier than usual and may lead to satiety throughout the day so you don’t get those night cravings. Fill up with plenty of protein, fiber and water during the day so you don’t feel the urge to backload calories before bedtime.

2. Separate your eating space from your living space. Many of us are guilty of sneaking a little treat under the covers as we enjoy a few minutes of TV. Sadly, that’s often where we go wrong. Setting an intentional eating space, like the kitchen or dining room, and a separate space for relaxation can make eating a more mindful, intentional act.

3. Sip tea. Whether you’re a sweet-tooth person or a salty snacker, try swapping out your indulgence for a lighter option, like herbal tea. Often your taste buds are bored and craving any type of flavor, and tea will do the trick while also helping you wind down after a long day. Swapping your nightly chocolate bar for an evening cup of tea can be a therapeutic and nutritious modification.

4. Brush your teeth after dinner. Brushing your teeth right after dinner is a great way to stop a craving in its tracks, and put you in the mindset of “bedtime.” There’s nothing like fresh breath to ward off late-night munching!

5. Get enough rest. When you’re sleep deprived, your body’s production of hunger hormones increases, resulting in overeating. Getting enough rest is a sure-fire way to help regulate hunger cues and keep you on track. To simplify it further, if you go to bed earlier, you are skipping late-night munching because you are skipping the late night altogether.

6. Unplug and destress. Whether it be a nightly meditation or curling up with a good book, unplugging before bed can help you destress and sleep better, which helps keep those calories in check. When you are stressed, your body releases excess cortisol, a stress hormone, which then stimulates insulin and can lead to increased appetite. Stress eating is real, my friends! Power off before bed to release tension from the long day.

7. If you do eat, free yourself from distractions. Sometimes, you really are hungry at night. Or in other cases, medical conditions such as diabetes keep you on a more regulated eating schedule. If that’s the case, choose your bedtime snack wisely — avoid added sugars, highly processed foods, high-fat foods, caffeine or alcohol that may make you toss and turn at night. Opt for a light snack with protein and fiber, like nonfat Greek yogurt and whole-wheat crackers or apple slices and peanut butter. Eat intentionally — put your phone down and enjoy the food rather than grabbing from a bottomless bag or eating right out of the container.

Often, perfectly good produce is rejected by a retailer (or doesn’t even make it past the farm) and ends up in a landfill releasing methane into the air. This methane then contributes to the buildup of greenhouse gases in the environment and climate change. Mega downward spiral, if you ask me! Food waste is such a huge problem, and it is up to all of us to stop the progression.

The Ugly Fruit & Veg Campaign’s strategy is two-pronged: First, it encourages retailers to purchase “imperfect” produce and sell it at a 30 to 50 percent markdown if needed. This minimizes food waste while increasing access to fruit and vegetables for shoppers on a tight budget. The campaign has successfully encouraged grocery store companies around the world to stock “ugly” fruits and vegetables and continues its efforts at convincing more large retail chains that are still guilty of rejecting less-than-perfect produce.

Second, the campaign tries to create a market for blemished products by urging consumers to understand that ugly fruits and vegetables are not any less nutritious than their more beautiful counterparts.

Are You Inspired to Shop Ugly? 

There are a few ways to show your support for ugly fruits and vegetables:

• Consider swinging through a farmers market for your next grocery run — many vendors at these events are local farmers selling non-uniform produce.
• Check out this list on EndFoodWaste.org that highlights U.S. locations selling ugly fruits and vegetables.
• Stay up on the latest news from the @UglyFruitandVeg Campaign by follow them on social media channels including Twitter, Facebook and Instagram.

Stay informed, buy the ugly produce, and let’s all do our part to help reduce food waste and move closer to a healthier, hunger-free world.

If you struggle with the thought of being online all the time, the good news is you don’t have to be. To master the ever-changing social media space, you just have to be strategic.

Pick and Prioritize a Platform (or Two)

You can’t be all things to all people. Find out where your target audience likes to hang out and go to them. Are you trying to get the attention of teens and twentysomethings? Prioritize SnapChat and Instagram. Are you a writer with a desire to break into glossy magazines? Connect with journalists and get story ideas on Twitter and LinkedIn. Do you work with families or Baby Boomers? Facebook may be your gold mine. Want to show the world what you’re all about? Grab a camera or smartphone and broadcast yourself on YouTube, Periscope or Meerkat.

Be Yourself

Let people get to know you — not your intern or employee. It takes way more energy to sound like someone you are not. People will follow you because they like what you have to say. Have an opinion on the newest study of the day? Talk about it.

Reuse and Recycle

Creating great content takes time. Do yourself a favor and reuse and recycle what you’ve already made.

Social media comes in two speeds: fast and faster. No one sees everything. If you tweet a recipe on a Monday morning, post it again that night. Odds are the same person won’t see it twice. You can repeat tweets, but that won’t work on Facebook where posts stay around longer. Repackage your content or share it through another channel to reach a new audience. Reuse articles you write and presentations you make. Share the key takeaways in a video or blog post.

Do you get the same question from clients over and over? Create a series of blog posts or tweets on that subject! You don’t have to reinvent the wheel. Use what you’ve got.

Get Help

The majority of your posts should be done in real time to avoid sounding like a robot. However, scheduling a few posts in advance will lighten the load while keeping your audience engaged and your timeline primed with excellent content. Use services such as Hootsuite, Buffer and CoSchedule to schedule social media posts in advance. If you can’t add another task to your workweek, take an hour over the weekend or schedule a few posts while you indulge in TV time.

Show Up

The social media train has left the station. If you are just getting started, pack your patience and enjoy the journey. Building a sizable social media following takes time. Consistently sharing timely, valuable content and engaging with the community will help you build a strong network. Engage. Take time to contribute meaningful comments and share others’ content. You’ll get it all back.

Boost your visibility by participating in Twitter chats with your target audience, exploiting trending topics and joining social media sharing groups and communities such as Healthy Aperture, Dietitians on the Blog, FitFluential, Nutrition Blog Network and others in your area of interest. These sites and others are an ideal way to get more eyes on your content and meet new people.

And finally … go offline to boost your presence online. Make the most of conferences, volunteer opportunities and networking meet-ups. People are more willing to follow and collaborate with a person they actually know.