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The Star Malaysia - Star2 - - FOOD - The End Of Overeat­ing Waste: Un­cov­er­ing The Global Food Scan­dal

PAUL Roberts wrote The End Of Oil, an en­gross­ing book about how the world’s oil is pe­ter­ing out and how this will af­fect the world in the fu­ture. In this book, he in­vesti- gates­gates the global food pro­duc­tion and dis­tri­bu­tion sys­tem, and how it is strain­ing the Earth’s re­sources.

Un­for­tu­nately, greed is en­abling in­ef­fi­cient sys­tems to con­tinue run­ning. On top of this, global warm­ing, over­pop­u­la­tion and over­farm­ing are cre­at­ing a “per­fect storm” that will tip the Earth into a global food cri­sis.

Roberts in­ter­views the peo­ple in­volved in the food pro­duc­tion sys­tem – from farm­ers to politi-politi­cians – and ex­am­ines var­i­ous “so­lu­tions”, such as ge­net­i­cally mod­i­fied foods, or­ganic and in­te­grated poly­cul­ture farm­ing, aqua­cul­ture and the lo­ca­vore move­ment (“eat food grown lo­cally”).

Author: David id A. Kessler Pub­lisher: Pen­guin Author: Michael Pol­lan Pub­lisher: Pen­guin IT is ironic that while some parts of the world strug­gle with famine, in­dus­tri­alised na­tions are strug­gling with an obe­sity epi­demic. Kessler says that the prob­lem is not caused only by peo­ple’s greedy na­tures, but by the chem­i­cals in pro­cessed food that cause peo­ple to overeat and that have af­fected hu­man bod­ies in neg­a­tive ways. Kessler ex­plains how our ap­petites, or our de­sire to eat, orig­i­nate in the brain, and how salt, fat and sugar, if com­bined in a cer­tain way, are po­tent ap­petite stim­u­lants. Food man­u­fac­tur­ers are keenly aware of this fact and thus de­sign food prod­ucts that will in­duce peo­ple to eat more so that they can sell more food and achieve big­ger profit mar­gins.

Kessler high­lights that there’s a way out of this “con­di­tioned hy­per­eat­ing”. So, if you’re keen to un­der­stand why you can’t lose weight and if you want to be health­ier, this book may pro­vide the an­swers. EAT­ING used to be a sim­ple af­fair, but now in­dus­tri­alised na­tions are fight­ing an obe­sity epi­demic and are ob­sessed with nu­tri­tion­ally rad­i­cal di­ets. How did it get this way?

Pol­lan, a renowned “food ac­tivist” ( see in­ter­view on pre­vi­ous page), ex­plores the hu­man food chain to dis­cover how food is pro­duced. He goes hunt­ing, slaugh­ters chick­ens on an or­ganic farm, and picks mush­rooms to un­der­stand just how that salad and roast chicken came to be on the din­ner ta­ble and what kind of sac­ri­fice is en­tailed in get­ting them there. The highly in­dus­tri­alised, fac­tory-based farm­ing of an­i­mals, for one, has caused in­com­men­su­rable suf­fer­ing to farm an­i­mals and is also harm­ing peo­ple in the process.

Pro­cessed foods, how­ever, is an even trick­ier af­fair. The sci­en­tif­i­cally put-to­gether foods, de­signed to stim­u­late our ap­petites, af­fects the hu­man body in un­pre­dictable ways and may have long-term health af­fects.

A clas­sic and nec­es­sary read for those concerned about con­sum­ing and pre­par­ing healthy food. Author: Tris­tram Stu­art Pub­lisher: Pen­guin IT is a ter­ri­ble crime that Euro­pean and Amer­i­can food man­u­fac­tur­ers, su­per­mar­kets and con­sumers throw away be­tween 30% and 50% of their food sup­ply, says Stu­art. This is enough to feed the world’s hun­gry, he says.

Stu­art also il­lus­trates how in­ef­fi­cient har­vest­ing and farm­ing tech­niques also waste food. If rich coun­tries can re­duce food wastage – of­ten caused by profit-driven rea­sons – and if Third World coun­tries can im­ple­ment bet­ter farm­ing sys­tems, less food will be wasted and all the food could per­haps go to the peo­ple who need it.

This is a thought-pro­vok­ing book, and it will move you to ac­tion – Stu­art gives easy ways for an in­di­vid­ual to re­duce food waste in his or her –

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