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sustainability
The Hidden Costs of Food” reveals how our market prices mask the environmental, social, and health burdens built into modern agriculture—from soil degradation and labor exploitation to diet-driven diseases and antibiotic resistance. It argues that by choosing regenerative practices, fair trade, and whole foods, consumers and leaders can help internalize those hidden costs, making our food system healthier, more just, and more sustainable.
This article dives into the history, risks, and implications of H5N1 avian influenza—highlighting how outbreaks in poultry create cascading supply chain and price volatility for restaurants and chefs. It urges food professionals to build resilience by diversifying protein sources, reinforcing food safety protocols, and adapting menus to reduce dependency on poultry and egg products.
There is a distinction between “food waste” (losses in agricultural production, supply chain inefficiencies) and “wasted food” (edible food discarded at consumer or foodservice levels), arguing that tailored solutions must address each layer of loss. Through examples like buffet overproduction, better portion control, staff training, and food recovery laws, the post offers actionable strategies for operators to reduce waste, improve efficiency, and strengthen sustainability.
This article explores the pervasive presence of PFAS (per- and polyfluoroalkyl substances) across food, water, and packaging, highlighting their persistence in the environment and associations with health risks such as endocrine disruption and cancer. It calls on the food and culinary industries to phase out PFAS-containing materials, advocate for safer alternatives, and raise awareness among consumers about this “forever chemical” burden.
