Back in the days of my corporate food sustainability job, my co-workers, used as they were to the old formula of buying and preparing food as cheaply as possible in order to make as big a profit margin as possible, would get exasperated with my constant demands to reduce our environmental impact and to serve better – for the soil, for human health – food (aka spend more money). They would roll their eyes and say “We get it, we’d better just start serving foraged nuts and berries and plate it all on oak leaves. Is that a small enough impact for you?!”
Thus, the recent article in the NYTimes about food being bad made me chuckle and nod in recognition. The author touches on environmental problems surrounding food production, but saves the bulk of his dry wit for nutrition-related studies.
For your reading pleasure: