Towards a Sustainable Food Supply: Myths and Realities

Transcription

1 NUTRI-BITES Webinar Series Towards a Sustainable Food Supply: Myths and Realities September 17, 2015 Presenter: Jack Bobo, JD, MS Senior Vice President, Intrexon Formerly Senior Advisor for Agricultural Policy, United States Department of State - Washington, DC Moderator: James M. Rippe, MD Leading cardiologist, Founder and Director, Rippe Lifestyle Institute Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the Academy of Nutrition and Dietetics.

2 ConAgra Foods Science Institute With a mission of: Promoting dietary and related choices affecting wellness by linking evidence-based understanding with practice

3 Webinar logistics CEUs a link to obtain your Continuing Education Credit certificate will be ed and available on this webinar s page at within 2 days. A recording of today s webinar, slides, and summary PowerPoint will be available to download as a PDF within 2 days at: The presenter will answer questions at the end of this webinar. Please submit questions by using the Chat dialogue box on your computer screen.

4 Today s Faculty Jack A. Bobo, JD, MS July Senior Vice President, Intrexon July 2015: Senior Advisor for Agricultural Policy United States Department of State Moderator: James M. Rippe, MD Leading cardiologist, Founder and Director, Rippe Lifestyle Institute

5 Towards a Sustainable Food Supply: Myths and Realities NUTRI-BITES Webinar Series Learning Objectives Outline global challenges that impact sustainable food production Identify global trends in food trade and consumer behavior that impact policy choices Describe tradeoffs between locally sustainable and globally sustainable food production Illustrate cognitive behaviors that impact consumer choices in food

6 Can agriculture save the planet before it destroys it? Jack A. Bobo Senior Vice President Intrexon

7 40%

8 70% Aral Sea Today

9 25% Greenhouse gas emissions from agriculture and deforestation

10 9 billion billion billion Global Population Growth

11 We all need to eat And yet over 800 million don t have enough food today

12 650,000 deaths/year

13 60% more food by 2050, using Less land Less water Less fertilizer Fewer pesticides

14

15

16 What is sustainability?

17 Sustainable Agriculture Legal Definition U.S. Code Title 7, Section 3103 Plant and animal production practices with site-specific application that will: Satisfy human needs; Enhance environmental quality; Use resources efficiently; Sustain economic viability of farms; and Enhance the quality of life for farmers and society as a whole.

18 What is sustainable? Water % less water Year 2 Fertilizer % more fertilizer Year 2

19 Competing World Views

20 Different Choices Brazil 2019

21 People love innovation

22 People love innovation Almost as much as they despise change

23 Skeptical Consumers

24 Disconnect Marketing versus reality

25 New School Risk

26 The Tweet-ification

27 Health Scares Versus Scary but Healthy

28 How to communicate? WHO Theory

29 How to communicate? WHO Theory Media Reality

30 When to communicate? Risk High Media Attention Low

31 When to communicate? Risk High Risk Low Media Attention Low Media Attention High

32 What to communicate? Language that turns people off: Amount is miniscule Research shows it s safe Let us feed the world Keeps prices low Better for the environment Lesson: If you lead with the science, you may lose with the science

33 Risk in Context The difference between risk and the perception of risk is the difference between action and reaction.

34

35

36 Food doesn t have to be scary

37 What s in a name? Has anybody eaten Chinese gooseberries?

38 Jameskennedymonash.wordpress.com

39 How do you get a seedless watermelon? Treat seeds with colchicine (natural plant extract) Sterile seedless melon

40

41 Bat and Ball Problem

42 Confirmation Bias The tendency to search for, interpret, focus on and remember information in a way that confirms one's preconceptions.

43 Availability Heuristic The tendency to overestimate the likelihood of events with greater "availability" in memory.

44 Scientist as Storyteller Personalize Acknowledge Connect Build Trust Only then can we talk about the science

45 We Need Science Resources Per Bushel of Corn % Less Land 60% Less Erosion 50% Less Water 40% Less Energy 35% Less Greenhouse Gases Source: USDA/ERS

46 Framing How can organic farming be more productive and competitive? How can the transition be made from conventional to more sustainable forms of agriculture?

47 Towards a Sustainable Food Supply Lower Productivity Higher Productivity Lower Local Impact Higher Local Impact

48 Framing Health and Safety

49 New York s trendiest restaurant is serving you garbage (and it s awesome) MARCH 20, 2015 Sustainability

50

51

52 Global Fisheries 90% 90 percent of the world's fisheries are fully fished or in decline

53 Aquaculture Limitations Disease Pollution Source of Omega 3 Solutions Enclosed pens Better genetics (less feed) New source of Omega 3

54 Baby Boom?

55 Baby Boom In 1950 the average woman had between 7 and 8 children UN, Department of Economic and Social Affairs

56 Baby Bust By 2050 the average will be 2 children per woman

57 Peak Child

58 Why Now Matters Opportunity

59 Jack A. Bobo Senior

60 Questions?

61 Towards a Sustainable Food Supply: Myths and Realities NUTRI-BITES Webinar Series Based on this webinar the participant should be able to: Outline global challenges that impact sustainable food production Identify global trends in food trade and consumer behavior that impact policy choices Describe tradeoffs between locally sustainable and globally sustainable food production Illustrate cognitive behaviors that impact consumer choices in food

62 ConAgra Foods Science Institute Nutri-Bites Webinar details A link to obtain your Continuing Education Credit certificate will be ed within 2 days Today s webinar, including certificate link, will be available to download within 2 days at: For CPE information: acontinelli@rippelifestyle.com Recent CEU webinars archived at the ConAgra Foods Science Institute website: Setting the Record Straight on Cholesterol, Saturated Fat, and Heart Disease Risk Nutrition Support for the Bariatric Patient Critical Evaluation of Nutrition Research Functional Foods: Phytochemicals Hidden Nutrition Gems Sodium: Too much, too little or just right? A Decade of Nutrigenomics: What Does it Mean for Dietetic Practice? Ethics for All: Applying Ethics Principles across the Dietetics Profession

63 Next ConAgra Foods Science Institute Nutri-Bites Webinar Vitamin D and Calcium New Research - New Recommendations? Robert P. Heaney, MD, FACP, FASN Clinical Nutrition and Bone Biology Creighton University Date: November 5, pm EST/1-2 pm CST

64 How are we doing? Stay on the line for a brief survey about today s ConAgra Foods Science Institute Nutri-Bites webinar: Towards a Sustainable Food Supply: Myths and Realities Thank you!