Vegetarians Eat More than Just Vegetables: Industrial Food
When someone mentions a healthy diet, vegetarianism springs to mind almost instantly. With their focus on fruits and vegetables over meat, vegetarians typically live longer and are overall healthier than meat eaters. A recent article entitled “Rookie vegetarianism and the junk food trap” confirms this. It states that, “mortality in vegetarians, according to a meta-study from 2012, was 9% lower than in nonvegetarians”. The article goes on to mention that heart disease, cancer, and diabetes often occur at a lower rate in vegetarians than in the general population.
Despite these trends towards health, vegetarians, especially new ones, can easily fall into a trap of processed junk foods, resulting in a diet that may be harming them more than helping. Author Tia Miller mentions the fact that beginner vegetarians tend towards processed foods like fake meats, pizza, and Ramen. This is a major pitfall of the vegetarian diet, as these processed foods can do a lot of harm to the body. In her book, Pandora’s Lunchbox, Melanie Warner discusses the dangers of food additives found in processed foods. She notes that most of these foods have not passed any rigorous safety tests, as the FDA, because of a handy loophole involving voluntary self-reporting, does not require them. Thus, chemicals are added to our food that were never safe to consume in the first place. While a rookie vegetarian may pat themselves on the back for not consuming meat, if they do not realize the potential dangers in their processed alternatives, their abstention from meat may not be making the healthiest difference. This happened to author Tia Miller, who, after becoming a vegetarian that subsisted on junk food, found herself suffering from headaches, ADHD, and fatigue. The lack of nutrients and excessive additives found in processed food may have caused these health problems in Miller. In addition, novice vegetarians face the unique problem of possibly consuming more soy and soybean oil than the average population because of their increased consumption of processed foods and fake meats. Warner notes in Pandora’s Lunchbox that much of our oil intake comes from soybean oil, which can be a problem because soybean oil contains harmful substances such as hydroxynonenals. Currently, hydroxynonenals, a toxic chemical found in heated soybean oil that can disrupt protein synthesis, is not a cause for concern because it occurs at such low levels. But, if a junk food vegetarian were to up their consumption of processed foods containing soy and soybean oil, they may be exposing themselves to dangerous amounts of hydroxynonenals. It is hard to say with certainty, though, because hydroxynonenal research is fairly new and undeveloped.
It is important to note, though, that processed food is not all bad for vegetarians. One of the issues that Miller mentions in her article is that vegetarians who do not eat a balanced diet often lack in nutrients such as iron and B12. Many vegetarians rely on fortified and added nutrients to get their recommended amount of these critical substances, and these fortified nutrients are often found in processed products like breakfast cereals. Warner approaches added vitamins and nutrients with skepticism in her Putting Humpty Dumpty Back Together Again chapter, noting that vitamins often do not function well outside of the natural systems they are found in. In the diet of a vegetarian, though, these added nutrients can be vital, and help vegetarians, especially rookies, remain healthy. I, personally, can attest to this. Ultimately, a vegetarian diet can be incredibly beneficial, so long as that diet is not made of entirely processed foods.
Despite these trends towards health, vegetarians, especially new ones, can easily fall into a trap of processed junk foods, resulting in a diet that may be harming them more than helping. Author Tia Miller mentions the fact that beginner vegetarians tend towards processed foods like fake meats, pizza, and Ramen. This is a major pitfall of the vegetarian diet, as these processed foods can do a lot of harm to the body. In her book, Pandora’s Lunchbox, Melanie Warner discusses the dangers of food additives found in processed foods. She notes that most of these foods have not passed any rigorous safety tests, as the FDA, because of a handy loophole involving voluntary self-reporting, does not require them. Thus, chemicals are added to our food that were never safe to consume in the first place. While a rookie vegetarian may pat themselves on the back for not consuming meat, if they do not realize the potential dangers in their processed alternatives, their abstention from meat may not be making the healthiest difference. This happened to author Tia Miller, who, after becoming a vegetarian that subsisted on junk food, found herself suffering from headaches, ADHD, and fatigue. The lack of nutrients and excessive additives found in processed food may have caused these health problems in Miller. In addition, novice vegetarians face the unique problem of possibly consuming more soy and soybean oil than the average population because of their increased consumption of processed foods and fake meats. Warner notes in Pandora’s Lunchbox that much of our oil intake comes from soybean oil, which can be a problem because soybean oil contains harmful substances such as hydroxynonenals. Currently, hydroxynonenals, a toxic chemical found in heated soybean oil that can disrupt protein synthesis, is not a cause for concern because it occurs at such low levels. But, if a junk food vegetarian were to up their consumption of processed foods containing soy and soybean oil, they may be exposing themselves to dangerous amounts of hydroxynonenals. It is hard to say with certainty, though, because hydroxynonenal research is fairly new and undeveloped.
It is important to note, though, that processed food is not all bad for vegetarians. One of the issues that Miller mentions in her article is that vegetarians who do not eat a balanced diet often lack in nutrients such as iron and B12. Many vegetarians rely on fortified and added nutrients to get their recommended amount of these critical substances, and these fortified nutrients are often found in processed products like breakfast cereals. Warner approaches added vitamins and nutrients with skepticism in her Putting Humpty Dumpty Back Together Again chapter, noting that vitamins often do not function well outside of the natural systems they are found in. In the diet of a vegetarian, though, these added nutrients can be vital, and help vegetarians, especially rookies, remain healthy. I, personally, can attest to this. Ultimately, a vegetarian diet can be incredibly beneficial, so long as that diet is not made of entirely processed foods.
Cheap, Fresh Produce has a High, Hidden Cost: Migrant Farming
When consumers go to the grocery store to buy produce, they often do not think of the social, economic, and humanitarian repercussions of the food they are buying. This allows for a system of underpaid and poorly treated labor to develop in the industrial farming world, according to author Donald Wells. In his article, “The Cruel Trade-off at the Local Produce Aisle means Migrant Farm Workers are Treated Unfairly”, he discusses the hidden costs of cheap produce and how the average consumer is unaware of injustices occurring. Wells tackles the specific system in Canada known as the Seasonal Agricultural Worker Programme (SAWP). The SAWP allows migrant workers, usually from Mexico or Jamaica, to come to Canada during the growing season to work as farm laborers. Many immigrants are attracted to this program because there are few job opportunities in their home countries. Since local Canadians are less likely to work in farmer roles, this allows for an influx of needed, and cheap, labor to flood into the country. This sounds like an ideal system, but, as Wells discusses, the hidden costs of this broken program are numerous. Since immigrant workers in the SAWP only work for eight months, they are ineligible for citizenship and the benefits that come along with that. Even though migrant workers pay into systems that Canada has in place (like the Employment Insurance program), they cannot access these, leading to an overall loss of wages with no benefits to make up for them. Additionally, many of the workers in the SAWP are not allowed to unionize according to law, limiting their rights and worker benefits even further. Wells also states that the stress of being away from home for long periods of time puts a strain on the relationships a migrant worker has. This, in turn, ends up harming the mental and physical health of both the workers and their families. This is in addition to the work dangers and stress that these workers face while on the job. All of these factors, plus more, leads to a system that sacrifices migrant workers’ safety, standard of living, and happiness for a boost in profits that benefits only agricultural giants.
One of the biggest points that Wells hints at in his article is that the current agribusiness system is able to flourish because the average consumer is unaware of the social cost that accompanies their food. This is a result of agriculture and the production of food becoming more and more removed from the average person. When someone is not sure where their food comes from, and assumes they should not care, they do not bother to question what happened before it arrived in their shopping carts. This is not only something that Wells makes note of, but several other sources have as well. One such source is the documentary Food Inc. In this documentary, the filmmakers show how agricultural workers have been dehumanized and treated poorly by the industrial food system. They are not seen as people in the eyes of the business they work for nor the consumers who purchase the agricultural products. This is an issue, as Wells states, because this ends up subjecting poor migrant workers to inhumane conditions. Another book, The American Way of Eating by Tracie McMillan, also shows that migrant workers face a disproportionate amount of problems because there is no one fighting for them. She notes that there are many labor violations occurring on California farms, but, because of the citizenship status of the workers and their need for money, no one speaks up or lodges complaints, leading to forced complacency in an unjust system. While this may be a more American problem than Canadian, the overall trend of migrant workers not being treated fairly in McMillan’s book and Wells's article shows that migrant farmer worker rights are a global issue, not just a local problem. Finally, while the article being discussed focuses on migrant farmers being harmed, the average consumer is also at the mercy of the food industry. Modern food systems do not only keep consumers ignorant of how their food is provided, but of many other aspects as well. Melanie Warner’s book, Pandora’s Lunchbox, explores some of these issues. For example, there are many dangerous ingredients allowed in our food that consumers are unaware of. Over half of the preservatives and additives in our food have not been thoroughly tested for safety, and could be toxic when consumed. Ultimately, Wells’s article does not just demonstrates the need for reform for migrant workers, but a need for reform in general. It is time to stop eating in ignorance.
One of the biggest points that Wells hints at in his article is that the current agribusiness system is able to flourish because the average consumer is unaware of the social cost that accompanies their food. This is a result of agriculture and the production of food becoming more and more removed from the average person. When someone is not sure where their food comes from, and assumes they should not care, they do not bother to question what happened before it arrived in their shopping carts. This is not only something that Wells makes note of, but several other sources have as well. One such source is the documentary Food Inc. In this documentary, the filmmakers show how agricultural workers have been dehumanized and treated poorly by the industrial food system. They are not seen as people in the eyes of the business they work for nor the consumers who purchase the agricultural products. This is an issue, as Wells states, because this ends up subjecting poor migrant workers to inhumane conditions. Another book, The American Way of Eating by Tracie McMillan, also shows that migrant workers face a disproportionate amount of problems because there is no one fighting for them. She notes that there are many labor violations occurring on California farms, but, because of the citizenship status of the workers and their need for money, no one speaks up or lodges complaints, leading to forced complacency in an unjust system. While this may be a more American problem than Canadian, the overall trend of migrant workers not being treated fairly in McMillan’s book and Wells's article shows that migrant farmer worker rights are a global issue, not just a local problem. Finally, while the article being discussed focuses on migrant farmers being harmed, the average consumer is also at the mercy of the food industry. Modern food systems do not only keep consumers ignorant of how their food is provided, but of many other aspects as well. Melanie Warner’s book, Pandora’s Lunchbox, explores some of these issues. For example, there are many dangerous ingredients allowed in our food that consumers are unaware of. Over half of the preservatives and additives in our food have not been thoroughly tested for safety, and could be toxic when consumed. Ultimately, Wells’s article does not just demonstrates the need for reform for migrant workers, but a need for reform in general. It is time to stop eating in ignorance.
An Empty Fridge is Not Just for the Lower Class: Poverty and Food Insecurity
A recent article detailing a study done by the University of Missouri-Columbia, which can be found here, details how the unemployed discuss food insecurity. During times of economic downturn, food insecurity has far-reaching consequences, and those from all social classes become affected. In the wake of unemployment, lower, middle, and upper class citizens all face a lack of food, but as the study determined, the way in which food insecurity is perceived differs among social class. The University of Missouri-Columbia found that those from a lower class background think about food in terms of survival. This idea is not only present in this recent study, but has also shown up in other articles as well. The article "From 'Junk Food' to 'Treats'" by Wei-ting Chen discusses the idea that poor people see food as a necessity that must be procured for the health of their family. When resources are limited, mothers will go through any means necessary to provide their family with some sort of nutrition, no matter what that food may end up being. For them, quantity trumps quality because of the "survival" connotation that food has for those that are poor. In addition to seeing food as a necessity, those from a lower class background often expressed reluctance to ask for help from family and friends. This was because of the social stigma of having to ask for help, according to the study done by the University of Missouri-Columbia. Chen's article can help to explain why this may be the case. Through her work, Chen found that there is a stigma present for poor families in not having enough food. This suggests that the families, and mothers in particular, were not able to provide for their children, and are thus "bad mothers". By relating the concept of food insecurity with being a bad caregiver, lower class people typically refuse to ask for help out of shame and pride.
Not only lower class families are affected by unemployment and food insecurity, though. Middle class and upper class people can also find themselves lacking food when they do not have steady employment. Rather than viewing food as a necessity, though, these two classes do not see food as a means of survival. The study found that those from the middle class talk about food insecurity in a vague way, which makes it unclear if someone from the middle class is actually experiencing food insecurity. This is most likely a result of the unemployed middle class having not experienced food insecurity before and the social stigma of asking for help securing food when they never were required to do this before. The upper class who find themselves unemployed become even more removed from their food, viewing it primarily as a means of networking and as a social function, rather than a necessity. In both cases, the middle and upper class are not able (and not willing) to access help to relieve their food insecurity. Their previous privilege masks the true nature of their situation. The study concludes that this is a major issue because it leads to people who experience food insecurity not having access to programs that can help relieve that pressure. This idea is echoed in Jane Black's article "Revenge of the Lunch Lady" where she details the political failures of providing school lunches to hungry children. Black states that the current system of dividing students into tiers based upon their family incomes to determine who receives free or reduced lunch and who does not. This system oversimplifies food insecurity, and ends up leaving out middle class children who experience food insecurity but can find no relief. Both Black's article and the University of Missouri-Columbia study suggests a more comprehensive, geographical approach may be better when analyzing food insecurity, as analyzing incomes alone is insufficient. This is one reason why the Community Eligibility Program (CEP) was so successful. Geographical and community based approaches are a more comprehensive way to determine where food insecure people are found when compared to income alone. Following this approach may improve future policy.
Not only lower class families are affected by unemployment and food insecurity, though. Middle class and upper class people can also find themselves lacking food when they do not have steady employment. Rather than viewing food as a necessity, though, these two classes do not see food as a means of survival. The study found that those from the middle class talk about food insecurity in a vague way, which makes it unclear if someone from the middle class is actually experiencing food insecurity. This is most likely a result of the unemployed middle class having not experienced food insecurity before and the social stigma of asking for help securing food when they never were required to do this before. The upper class who find themselves unemployed become even more removed from their food, viewing it primarily as a means of networking and as a social function, rather than a necessity. In both cases, the middle and upper class are not able (and not willing) to access help to relieve their food insecurity. Their previous privilege masks the true nature of their situation. The study concludes that this is a major issue because it leads to people who experience food insecurity not having access to programs that can help relieve that pressure. This idea is echoed in Jane Black's article "Revenge of the Lunch Lady" where she details the political failures of providing school lunches to hungry children. Black states that the current system of dividing students into tiers based upon their family incomes to determine who receives free or reduced lunch and who does not. This system oversimplifies food insecurity, and ends up leaving out middle class children who experience food insecurity but can find no relief. Both Black's article and the University of Missouri-Columbia study suggests a more comprehensive, geographical approach may be better when analyzing food insecurity, as analyzing incomes alone is insufficient. This is one reason why the Community Eligibility Program (CEP) was so successful. Geographical and community based approaches are a more comprehensive way to determine where food insecure people are found when compared to income alone. Following this approach may improve future policy.
Uber's Attempt to Expand Reveals the Importance of Convenience in our Lives: McDonaldization
Uber, a popular company that provides a platform for taxi services, trucking services, and food delivery, is looking to expand into a new market: grocery delivery. Uber would like to join the ranks of several other companies, including InstaCart, Shipt, and Deliv, to provide a way for consumers to order groceries from their homes and have them delivered. According to Briattain Ladd in his article “Uber Wants To Deliver Groceries, But There Is A Much Bigger Opportunity”, Uber should not be looking to expand into the grocery delivery world by creating their own service, dubbed UberRUSH. Ladd’s opinion comes after Uber’s failure to implement successfully UberRUSH in Walmart stores for three months. Uber’s CEO Cara Kosrowshahi argues that, because of Uber’s success in the food delivery business, grocery delivery is the next logical step. Uber’s failure, though, shows a flaw in this argument. Ladd suggest that there are several reasons why Uber should not be pushing for a share of the grocery delivery industry. First, he notes that grocery stores, based on current trends, are a dying industry. As Millennials gain a larger foothold in the market, their preference for prepared and takeout food over grocery shopping must be taken into account. Newer generations prefer to order food online, making grocery shopping, even home delivery of groceries, increasingly obsolete. Second, Ladd notes that Uber functions much better as a platform than as a company that does one thing. Ladd advises that it would be wiser for Uber to operate as a platform that can acquire other services, like InstaCart, than to introduce a new grocery delivery service. By doing his, Uber can strategically provide for more customers by providing a way to connect with different companies that can all provide consumers with food in different manners. Following these suggestions, Uber could have a place in the world of takeout delivery, grocery delivery, and the delivery of packaged but not cooked foods. Ladd sees this as the best way for Uber to become a leader in the grocery delivery industry. Ladd reflects and notes that he hopes Uber will be able to take advantage of its unique business model as a platform, not a singular business.
When looking at Uber as a budding platform, it is clear to see how convenience and McDonaldization play into this area of the food industry. The entire model of delivering groceries is built upon the idea of convenience. However, this move towards convenience may not be for the better. Tim Wu, a New York Times author, states in his article “The Tyranny of Convenience” that convenience can take away from the joys of life, and that struggling to complete tasks helps build passion and character. By introducing a way for consumers to bypass as much of cooking as possible, Ladd is suggesting a future where a unique task is made obsolete by convenience. Since much of culture revolves around food, this will most likely shift modern culture from what it is now. Ladd’s suggestion that Uber embrace control over as much of the food delivery industry as possible also shows the negative repercussions that convenience can have. Furthermore, the expansion of Uber is a good representation of McDonaldization, a phenomenon where businesses implement the same principles as a fast food industry. By connecting consumers to already made food, Uber employs the four tenants of McDonaldization outlined in “An Introduction to McDonaldization”: efficiency, predictability, calculability, and control. None of this is inherently bad, but, again, these measures move to take away much of the individuality from food. While it is comforting knowing exactly how much your groceries are and when you will receive them, this takes away from creativity and expression. By contributing to the downfall of cooking, Uber’s expansion contributes to a lack of skill and creativity among consumers. Ladd’s point about the dying nature of kitchens is startlingly true because people have become accustomed to a convenient, McDonaldized food industry. Uber is only further enabling this, helping to McDonaldize the way we eat even further.
When looking at Uber as a budding platform, it is clear to see how convenience and McDonaldization play into this area of the food industry. The entire model of delivering groceries is built upon the idea of convenience. However, this move towards convenience may not be for the better. Tim Wu, a New York Times author, states in his article “The Tyranny of Convenience” that convenience can take away from the joys of life, and that struggling to complete tasks helps build passion and character. By introducing a way for consumers to bypass as much of cooking as possible, Ladd is suggesting a future where a unique task is made obsolete by convenience. Since much of culture revolves around food, this will most likely shift modern culture from what it is now. Ladd’s suggestion that Uber embrace control over as much of the food delivery industry as possible also shows the negative repercussions that convenience can have. Furthermore, the expansion of Uber is a good representation of McDonaldization, a phenomenon where businesses implement the same principles as a fast food industry. By connecting consumers to already made food, Uber employs the four tenants of McDonaldization outlined in “An Introduction to McDonaldization”: efficiency, predictability, calculability, and control. None of this is inherently bad, but, again, these measures move to take away much of the individuality from food. While it is comforting knowing exactly how much your groceries are and when you will receive them, this takes away from creativity and expression. By contributing to the downfall of cooking, Uber’s expansion contributes to a lack of skill and creativity among consumers. Ladd’s point about the dying nature of kitchens is startlingly true because people have become accustomed to a convenient, McDonaldized food industry. Uber is only further enabling this, helping to McDonaldize the way we eat even further.
As Climate Change Discussions Heat Up, Meat Might Become the Next target of Environmental Legislation
In today’s world, the question of how to save the plant from climate change and rapidly rising global temperatures is a relevant one. As more research is done, the link between eating meat and climate change becomes more and more evident. Western nations’ eating habits in particular are environmentally harmful. One such Western nation is New Zealand. In a recent article by Dan Satherley of NewsHub, titled “Meat tax might be needed to save the world”, the idea of taxing meat is discussed. In light of new and old research, the newest of which suggests “by 2050 the environmental costs of present-day food will almost double”, Satherley suggests that policymakers in New Zealand may want to consider efforts to curb meat eating. He notes that many consumers are unaware of the detrimental effects that meat can have, both on environmental and personal health. He explains that Western, developed nations, like New Zealand, must change their habits. This is because citizens of Western nations are most likely to consume excess meat products, resulting in a larger amount of greenhouse gas emissions. In a response to this, Satherley suggests several policy measures be considered, such as media campaigns, labeling of environmental impacts, and fiscal incentives should be implemented to help reduce the amount of meat that New Zealanders eat. Satherley notes that it is most important to reduce beef consumption, since cows produce so much methane. Other products that New Zealanders need to cut down on include poultry, lamb, and sugar.
Satherley’s concern over meat consumption is a global one: most Western nations eat too much meat and are unaware of the detriments of this. Annick de Witt discusses this fact in her article “People Still Don’t Get the Link Between Meat Consumption and Climate Change”. In a similar manner to Satherley, de Witt gives several statistics that show meat consumption in the world is at an unsustainable level. Satherley’s suggestion of a meat tax echoes the concerns that de Witt has: something must be done about the over-consumption of meat. With some sort of tax, people will be less likely to buy meat, thus curbing excess meat eating. This has shown to be effective in reducing the consumption of other harmful products, such as cigarettes or soda, in some areas. Satherley’s other suggestions of media and education campaigns, along with food labeling, might also be effective. In the article “In Sweeping War on Obesity, Chile Slays Tony the Tiger” by Andrew Jacobs, the labeling of food has resulted in positive changes for Chile in regards to the obesity crisis. Children and adults alike from Chile note that the social stigma of buying food with black warning labels has led to reduced consumption of unhealthy products. The same logic could be applied for meat consumption. However, it is important to note that many companies were able to reformulate their processed food in response to new labeling and tax laws in Chile; this would not be the same for a pure meat product, so the exact impact could be different between labeling and taxing products in Chile and meat labeling and taxing in New Zealand. Despite these possible hurdles, it is clear that something must be done to curb Western meat consumption for the sake of our planet, and policy has proven effective in the past. By truly educating the public through policy changes, maybe necessary lifestyle changes can occur, for the sake of both the Earth's health and our own health.
Satherley’s concern over meat consumption is a global one: most Western nations eat too much meat and are unaware of the detriments of this. Annick de Witt discusses this fact in her article “People Still Don’t Get the Link Between Meat Consumption and Climate Change”. In a similar manner to Satherley, de Witt gives several statistics that show meat consumption in the world is at an unsustainable level. Satherley’s suggestion of a meat tax echoes the concerns that de Witt has: something must be done about the over-consumption of meat. With some sort of tax, people will be less likely to buy meat, thus curbing excess meat eating. This has shown to be effective in reducing the consumption of other harmful products, such as cigarettes or soda, in some areas. Satherley’s other suggestions of media and education campaigns, along with food labeling, might also be effective. In the article “In Sweeping War on Obesity, Chile Slays Tony the Tiger” by Andrew Jacobs, the labeling of food has resulted in positive changes for Chile in regards to the obesity crisis. Children and adults alike from Chile note that the social stigma of buying food with black warning labels has led to reduced consumption of unhealthy products. The same logic could be applied for meat consumption. However, it is important to note that many companies were able to reformulate their processed food in response to new labeling and tax laws in Chile; this would not be the same for a pure meat product, so the exact impact could be different between labeling and taxing products in Chile and meat labeling and taxing in New Zealand. Despite these possible hurdles, it is clear that something must be done to curb Western meat consumption for the sake of our planet, and policy has proven effective in the past. By truly educating the public through policy changes, maybe necessary lifestyle changes can occur, for the sake of both the Earth's health and our own health.
An Ecosystem Approach to Agriculture May be the Future: Future of Food
In its current state, it is clear that the way we produce food is unsustainable, and, like most social systems, will need to change as time progresses. The way in which we interact with and obtain our food will likely experience a shift in methodology as new technology is developed and new research is done. Currently, one of the newer technologies that has resulted from a push towards more sustainable agriculture is the modern use of aquaponics. Aquaponics is a method of growing plants without soil, which works because the plants are paired with fish. As the fish grow, they release nutrients, like nitrates, as waste products that the plants are able to take up. One company experimenting with aquaponics is ColdSnap Aquaponics in central WIsconsin. Ashley Hell of The Country Today details ColdSnap’s struggle to market their aquaponic grown plants in her article “Marketing is the biggest hurdle for ColdSnap Aquaponics”. In her article, Hell discusses how Pamela Walker, ColdSnap Aquaponics’ founder, is struggling to reach new markets to sell the lettuce and cucumbers she produces. Walker mentions that one of the biggest hurdles she faces is competing with large companies that offer much more product at a much lower price. Walker is adamant that, if she were able to get more people to taste her product, they would be convinced that a local produce from an aquaponics setup is superior in taste and quality to produce that has traveled many miles to end up in a marketplace. In order to grow her vegetables, Walker uses Tilapia, “which help increase the nutrients that the plants can obtain, creating an all-around ecosystem”. This makes it so ColdSnap uses less raw materials and space to grow their product. The tilapia are also turned into food, which Walker hopes to one-day sell at local markets as fillets. Making use of both the Tilapia and grown greens creates a sustainable alternative to traditional farming of both fish and produce.
The work that Walker is doing indicates the direction that food production is moving towards in the future. Many other authors have commented on the unsustainable nature of the current agricultural systems. The Week Staff in their article “The Limits of Locavorism” note that the problem with the current American food system is that it “contributes [to] more than a third of total greenhouse-gas emissions” that are emitted each year by Americans. By pushing towards a system that introduces a cyclical approach to nutrients, Walker is investing in technology that could potentially lower greenhouse emissions, thus providing a more sustainable alternative to large agricultural businesses. According to Tammy La Gorce of The New York Times, Walker is not alone in her fight towards new sustainable farming technologies. While not using aquaponics, AeroFarms’ use of vertical farming utilizes optimization methods and a lack of soil, which is similar to ColdSnap's operation. Gorce reports many benefits of using a system such as this, like the fact that Aerofarms uses “95 percent less water than traditional farms” and gets “75 times the crops per square foot of growing space”. By utilizing a nontraditional system, Walker, like AeroFarms, has the possibility to be more sustainable and resource efficient, two traits which are desperately needed in today’s world. However, not everything about Walker’s system is perfect. Part of the aquaponics system involves using fish, which can lead to continuation of cruel practices. In his book, Eating Animals, Jonathan Safran Foer comments on the cruelties that fish are often subjected to in today’s modern food system. Because fish are viewed as unfeeling, they are often subjected to cruel conditions for maximum food production. Hell notes that this sort of treatment takes place at ColdSnap when she writes that the Tilapia “are moved to a purge tank where they will spend seven to 10 days" so the fish can "lose extra fat, resulting in a less gamy meat flavor”. The starvation of the fish can be seen as cruel and unnecessary, even though it is standard industry practice. Thus, it is clear the Walker’s business is not as futuristic as it possibly could be. This brings in an interesting question of what is truly "the future" of food. A future with both less cruelty and less environmental damage exists together would be ideal, but it is unclear if these two goals could be harmonious in some modern practices like aquaponics. Still, the use of aquaponics, rather than traditional vegetable farming, shows an awareness for the future of our planet that is desperately required in today’s food industry, even if it's not an ideal system.
The work that Walker is doing indicates the direction that food production is moving towards in the future. Many other authors have commented on the unsustainable nature of the current agricultural systems. The Week Staff in their article “The Limits of Locavorism” note that the problem with the current American food system is that it “contributes [to] more than a third of total greenhouse-gas emissions” that are emitted each year by Americans. By pushing towards a system that introduces a cyclical approach to nutrients, Walker is investing in technology that could potentially lower greenhouse emissions, thus providing a more sustainable alternative to large agricultural businesses. According to Tammy La Gorce of The New York Times, Walker is not alone in her fight towards new sustainable farming technologies. While not using aquaponics, AeroFarms’ use of vertical farming utilizes optimization methods and a lack of soil, which is similar to ColdSnap's operation. Gorce reports many benefits of using a system such as this, like the fact that Aerofarms uses “95 percent less water than traditional farms” and gets “75 times the crops per square foot of growing space”. By utilizing a nontraditional system, Walker, like AeroFarms, has the possibility to be more sustainable and resource efficient, two traits which are desperately needed in today’s world. However, not everything about Walker’s system is perfect. Part of the aquaponics system involves using fish, which can lead to continuation of cruel practices. In his book, Eating Animals, Jonathan Safran Foer comments on the cruelties that fish are often subjected to in today’s modern food system. Because fish are viewed as unfeeling, they are often subjected to cruel conditions for maximum food production. Hell notes that this sort of treatment takes place at ColdSnap when she writes that the Tilapia “are moved to a purge tank where they will spend seven to 10 days" so the fish can "lose extra fat, resulting in a less gamy meat flavor”. The starvation of the fish can be seen as cruel and unnecessary, even though it is standard industry practice. Thus, it is clear the Walker’s business is not as futuristic as it possibly could be. This brings in an interesting question of what is truly "the future" of food. A future with both less cruelty and less environmental damage exists together would be ideal, but it is unclear if these two goals could be harmonious in some modern practices like aquaponics. Still, the use of aquaponics, rather than traditional vegetable farming, shows an awareness for the future of our planet that is desperately required in today’s food industry, even if it's not an ideal system.