“SNAP FRAUD!” exclaims public service advertisements posted around the D.C. Metro system by the D.C. government. While almost no Metro rider could tell you what “SNAP FRAUD!” actually looks like, they’re nevertheless being actively recruited, using taxpayer funds, to become informants against their low-income neighbors and fellow shoppers — aka suspected criminals.
News and Articles
What role do chefs play in creating a more equitable and sustainable culinary landscape? Annabel Epstein explored this question at a solution session at the Chicago Council on Global Affairs Food Security Symposium in March.
On March 28 and 29th, professionals, students, dietitians, and experts from around the country attended the 41st Annual National Food Policy Conference hosted by Consumer Federation of America. Throughout the two-day conference, it became apparent why this event has been championed for so long; the discussions represented a broad range of opinions, the breakout session topics were stimulating, and the keynote speakers and panel conversations addressed some of the biggest issues facing agriculture and food policy wonks today. Here are some key takeaways.
A March 2018 study by William Dietz, MD, co-chair of The Food Institute, assessed health care professionals’ knowledge of evidence-based guidelines for nonsurgical treatment of obesity and found that most providers lack knowledge and understanding of recommended obesity treatments, such as behavioral counseling and pharmacotherapy.
Are you ever struck by the “Instagrammable” beauty and bounty of the uniform, perfect produce (especially tomatoes!) at your local supermarket? Many of us are – and many supermarkets believe that this is an important factor in our choosing where to shop and what to purchase. Unfortunately, many fruits and vegetables are culled along the way from farm to supermarket, in order to bring you that display. Some of the “less than perfect” (but still equally tasty and healthy) products are left unharvested and tilled into the soil, or culled and diverted for processing, donated to charity, fed to animals, or composted. But others are simply discarded. Researchers believe as much as 30% of produce grown on farms is left unharvested or culled.