EP 131 - Health & Environmental Impacts of our Food Production, Agriculture and Land use.
Healthy Living Healthy Planet Radio
English - July 04, 2022 10:03 - 48 minutes - 44.6 MB - ★★★★★ - 1 ratingAlternative Health Health & Fitness Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Current Issues & Challenges affecting how we get healthy, accessible (affordable &available) food while protecting our environment that has to produce the food. For much of human history, most of the world’s land was wilderness. But, for the last few centuries, wild habitats have been squeezed out by turning it into agricultural land which supports our food production system.
Agriculture is a major use of land. That is the necessary growth of our worlds food sources, plants and animals and their cultivation in order to get to our tables, nourish our bodies and soothe our souls. Half of the world’s habitable land is used for agriculture. This leaves only 37% for forests; 11% as shrubs and grasslands; 1% as freshwater coverage; and the remaining 1% a much smaller share than many suspect is built up urban area which includes cities, towns, villages, roads and other human infrastructure. The extensiveness of the agricultural use of our land has a major impact on the earth’s environment as it reduces wilderness and threatens diversity of all living things upon the earth as it continues to sustain pressure for more production of food and meat.
And, Food has become a prominent focus of US public health policy. The emphasis has been almost exclusively on what Americans eat, I think we are all getting it;, that we are what we eat, food as medicine eat healthy to avoid disease and have better health detection scores. not what is grown or how it is grown. And thus we see why we need to know, and understand, our complicated food system to which each of us in an integral and important member it affect you, you impact it.
To help us explore this issue are Ryan Nebeker, Research and Policy Analyst for Food Print and an alum of the Tufts University Nutrition Science program and Sara Garcia, PhD, Project Scientist at the UC Davis Western Institute for Food Safety and Security.
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