There is an exciting shift happening in the relationship between consumers and companies—consumers are driving industry change through a higher level of education and awareness when it comes to where they spend their money.
I’m joined by Dr. Dariush Mozaffarian on The Doctor’s Farmacy today to discuss how that means we have the power to get what we want; that we can support our health, the environment, and the ethical treatment of people and animals all by what we do and do not buy, especially when it comes to food.
Dr. Mozaffarian is a cardiologist, Dean and Jean Mayer Professor at the Tufts Friedman School of Nutrition Science and Policy, and Professor of Medicine at Tufts Medical School. As one of the top nutrition institutions in the world, the Friedman School’s mission is to produce trusted science, future leaders, and real-world impact. Dr. Mozaffarian has authored more than 400 scientific publications on dietary priorities for obesity, diabetes, and cardiovascular diseases, and on evidence-based policy approaches to reduce these burdens in the US and globally. He has served in numerous advisory roles including for the US and Canadian governments and, in 2016, Thomson Reuters named him as one of the World’s Most Influential Scientific Minds.
These companies could hire Swiss and French Red Seal Chefs with at least 10 yrs of experience to make their food taste good. What a concept
Food companies will happily make better food for consumers if they are willing to pay more than they pay for crap food. I agree that the subsidy structures are not incentivizing healthy eating though… it’s a tricky one!
wanna be friends?
No, and quit askin’.
The recent Payroll Protection act contains a clause for airlines to improve carbon offsets. Could carbon-sustainable farming practices (i.e., to stop killing microbes in the soil with herbicides and desecants) be set up to be funded by farms selling carbon offsets to airlined?