|
||||||||||||||||||||||
Unit 7
Industrialization of FoodFast food and “Slow Food”Grabbing food on the run is a common part of many Americans’ daily routines. Now a new trend is debuting at the dinner table: “Slow Food.” At the American Dietetic Association’s Food & Nutrition Conference & Expo in San Antonio, food and nutrition professionals learn about the growing trend that expands the definition of a true dining experience. The Slow Food movement puts an increased focus on the quality of food, the presentation of the meal and ambiance of the dining atmosphere. Experts are looking at the effect this trend is having on purchasing, preparation and service of food. In this fast-paced society, we always strive to do things faster and get things quicker, but the slow food movement may offer a way to bring many people back to the joy of eating. Slowing down the meal and savoring each bite are also easy ways to help control your portion sizes and aid in weight management. Some additional information on “Slow Food” may be found at these web addresses:
Slow Food U.S.A. is a non-profit educational organization dedicated to supporting and celebrating the food traditions of North America. From the spice of Cajun cooking to the purity of the organic movement; from animal breeds and heirloom varieties of fruits and vegetables to handcrafted wine and beer, farmhouse cheeses and other artisanal products; these foods are a part of our cultural identity. They reflect generations of commitment to the land and devotion to the processes that yield the greatest achievements in taste. These foods, and the communities that produce and depend on them, are constantly at risk of succumbing to the effects of the fast life, which manifests itself through the industrialization and standardization of our food supply and degradation of our farmland. By reviving the pleasures of the table, and using our tastebuds as our guides, Slow Food U.S.A. believes that our food heritage can be saved. Slow Food U.S.A. believes that pleasure and quality in everyday life can be achieved by slowing down, respecting the convivial traditions of the table and celebrating the diversity of the earth's bounty. Our goal is to put the carriers of this heritage on center stage and educate our membership on the importance of these principles. We hope you will join us. Slow Food U.S.A. oversees Slow Food activities in North America, including the support and promotion of the activities of 70 local chapters, each called a "convivium," that carry out the Slow Food mission on a local level. Each convivium advocates sustainability and bio-diversity through educational events and public outreach that promote the appreciation and consumption of seasonal and local foods and the support of those who produce them.
Beyond IndustrializationThomas Urban, Choices, 1998.Over the next twenty-five years a food system will develop that will make the present system seem primitive, unorganized, and unregulated. This opinion article reflects on a significant shift in consumer attitudes, buttressed by research discoveries that will drastically alter the world's food system well beyond industrialization. Prescription SystemThe traditional commodity-based system is moving rapidly to a prescription system. Consumer expectations for food are beginning to include standards that reflect safety, health, and the environment. Cost, taste, availability, the traditional elements of food preferences, still are important and will continue to be, but the future structure of the world's food system primarily will be patterned after pharmaceutical standards for research, production, distribution, and pricing. The key elements of this prescription system will be transparency and traceability. The consumer will expect to be able to trace each food item back to its earliest production step to gain a sense of trust in the safety, health, and environmental effects of the production process. DriversWhat is driving the food system from commodity to prescription?
Diet and GeneticsWe are learning that each individual's nutritional needs vary based upon genetic diversity, and that these needs shift as we age. As our understanding of these genetics progresses, we will prescribe diets based upon the genetic profile and age of an individual, a "diet prescription," if you will. In fact, this practice is common today in animal feeding. Current developments in information technology will underpin the transparency and traceability required of the new food system. Consequences of the New Food SystemAll parts of the food production and distribution system will be affected by upcoming changes in our food system.
It is now not a question of welcoming or avoiding these changes; those who do not meet them will be rapidly removed from the system. There might be early premiums available to the farmer, processor, and retailer who will meet these new requirements. GlobalizationThese changes will be global in nature. The world's food system indeed become further industrialized and integrated because consumers define as an input or a prescription for their physical condition, mental health, safety, well template beneficial environmental practices production--a good definition of system.
America’s Growing Numbers: Fast Food and Obesity
Sources: The U.S. Department of Agriculture; the National Restaurant Association; the Center for Science in the Public Interest; "Fast Food Nation," by Eric Schlosser
|
||||||||||||||||||||||
|
|
||||||||||||||||||||||
|
||||||||||||||||||||||
