The One Healthy Apple Recipe You Need to Use Up Leftover Apples

 

The One Healthy Apple Recipe You Need to Use Up Leftover Apples

© Courtesy Cynthia Sass

This is the time of year to enjoy all the fresh varieties of apples that will never taste better than they do right now. It's also the best time to make healthy apple recipes. And fortunately for apple lovers, getting your fill of this fall fruit can offer some pretty impressive health benefits.

One medium raw apple contains 8.4 mg of immune-supporting vitamin C, which is about 10 percent of the daily value (DV). It has smaller percentages of vitamins E and K, B vitamins, and potassium. One apple also provides at least four grams of fibre. The soluble fibre found in apples has been shown to promote healthy weight loss, support immune function, lower blood cholesterol and blood pressure, improve blood sugar regulation, and reduce inflammation, according to a 2016 study in Current Atherosclerosis Reports.

(Related: 10 Foods with More Fibre Than Broccoli)

An April 2020 study published in The American Journal of Clinical Nutrition found that apples may also be potent protectors of brain health. In a 20-year follow up of more than 2,800 older adults, those who consumed high amounts of high flavonoid foods, including apples, were less likely to develop Alzheimer's disease and related dementias compared with those who had low intakes of flavonoid-rich foods.

(Related: How the MIND Diet Can Reduce Your Risk of Alzheimer’s Disease) 

What to do with lots of apples

If you have a bounty of apples, there are plenty of healthy apple recipes to help you incorporate them into your daily eating routine. Apart from snacking, apples make a great addition to savory recipes, from garden salads and slaws to cooked dishes, like braised cabbage and stir-fries.

If you want to use up many apples at once, whip up a batch of homemade applesauce. Or, try one of my favorite healthy apple recipes for baked apple slices. They're delicious straight from the oven, but also can be stored in the fridge for three days, or frozen for a variety of future dishes. They'll flood your kitchen with the sweet scent of fall, and healthfully satisfy a sweet craving. I hope you enjoy them as much as I do.

(Related: 13 Surprising Health Benefits of Apples That’ll Have You Eating One a Day)

Gallery: 40 Birthday Cake Recipes That Will Make You a Dessert Person (Food Network)

Cinnamon Spiced Baked Apple Slices

In this simple recipe, I opted for virgin coconut oil in place of butter. In a 2018 BMJ Open study, researchers found that unlike butter, the use of virgin coconut oil resulted in positive effects on blood cholesterol, including increasing "good" heart-protective HDL (high-density lipoprotein) cholesterol, without increasing "bad" LDL (low-density lipoprotein) cholesterol. Virgin coconut oil, which has not been refined, bleached, or deodorized, is also rich in antioxidants known to fend off cell damage and aging.

In addition to its characteristic fall flavor, maple syrup also provides at least 24 different types of antioxidants, as well as key nutrients. About one-third cup of maple syrup provides around 30 percent of the adequate intake (AI) for manganese, a mineral that supports healthy bones and collagen production. Cinnamon, another high antioxidant food, has been shown to help regulate blood sugar, and boost satiety.

Ingredients:

4 whole medium apples, sliced into 8 wedges (use any type you enjoy)

2 tablespoons pure maple syrup

2 tablespoons virgin coconut oil

½ teaspoon apple pie spice

½ teaspoon cinnamon

Instructions:

In a large bowl stir together maple syrup, coconut oil, apple pie spice, and cinnamon. Slice the apples, place in the bowl, and toss to coat thoroughly with the spiced mixture. Place the wedges on a baking sheet and bake in a preheated 350 F oven for 15 minutes. Flip the wedges and bake for an additional 15 minutes.

Serve immediately as is, or garnish with a crumble topping made from a combination of almond butter, maple syrup, and rolled oats.

To freeze what you don't use just place the cooled apple slices on a baking sheet so they don't touch, and place in the freezer for four hours to overnight. Transfer frozen slices to freezer bags, remove as much air as possible, seal, and stash in the freezer for up to six months.

Add the frozen wedges to smoothies, thaw and add to plant-based yogurt, or warm on the stovetop to serve with oatmeal or plant-based ice cream.

Next: 25 Unbelievably Delicious Apple Recipes to Make This Fall

The post The One Healthy Apple Recipe You Need to Use Up Leftover Apples appeared first on Best Health Magazine Canada.

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Learn how to boost your immune system by changing your diet

Learn how to boost your immune system by changing your diet 

Over the past several months, many of us have developed a heightened drive to keep ourselves healthy — an impulse fueled by the COVID-19 pandemic.

As we enter the fall and winter months, being selective about the foods and beverages we consume, nutrition professionals say, can help boost our immune systems and fight against those more familiar germs we encounter at this time of year.

“October is the perfect time to start strengthening our immune systems because we know that there’s a lot more colds and flu in the fall,” says Janelle Glick, corporate wellness dietitian with Lancaster General Health.

"I do find that fall and winter time seems to be the most common time that people need extra boosting of their immune system, mostly because that's the time of year when people get less Vitamin D” from sunlight, says Ann Lee, who practices naturopathic medicine and acupuncture at her Health for Life Clinic in East Hempfield Township.

“Basically, when we’re thinking about supporting our immune system on a daily basis, we have to think about good nutrition, and the types of food choices that we’re making,” says Fran Hadley, registered dietitian with WellSpan Ephrata Community Hospital. “There isn’t any magic bullet or supplement, obviously, that's one size fits all.”

Blueberry, pistachio and arugula salad is a healthy option for boosting your immune system. For a recipe, see below.

Illustration by Bailey Watro Food and nutrients

Certain vitamins, minerals and other nutrients help boost our immune systems and fight disease in a variety of ways, nutritionists say.

And we can get them through lots of familiar foods.

One of the best things we can do for ourselves is to get enough fiber by eating whole grains and a full rainbow of colorful fruits and vegetables, Hadley says.

“Fiber is important to your immune system, primarily for gut health, so when we think about those high-fiber foods ... they help with nutrient absorption and they reduce the transit time in the colon,” Hadley says.

Glick recommends getting a minimum of five fruits and vegetables a day, “but really, more like eight to 10 is optimal.”

Hadley, Glick, Lee and dietician Erica Hornung, outpatient nutrition supervisor for nutrition therapy with UPMC, list a variety of vitamins and minerals that are important in boosting the immune system, and where to find them in our food.

Vitamin A: “It helps protect against infections by keeping your skin and your tissues healthy, in your mouth and your stomach and your intestine and throughout the respiratory system,” Hadley says.

“It also serves as an anti-inflammation vitamin, which plays a critical role in our immune function,” Hornung writes in an email.

We can find it in milk, fortified cereal, sweet potatoes, fish, dairy products like milk, cheese and yogurt; deep green leafy vegetables, such as spinach, kale and Swiss chard; along with carrots, broccoli, spinach, red bell pepper, apricots, cantaloupe and eggs.

Vitamin D: It “seems to play a central role in the activation of cells of the immune system,” Hornung says.

“There's not many good food or drink sources for D,” Lee says. “The best source is sunlight, so a lot of people tend to supplement with D3 vitamins during the fall and winter.”

We can also get D through fortified dairy products, orange juice, and cereal, along with leafy greens, egg yolks, mushrooms, salmon, tuna, mackerel, tofu and soy beverages.

Vitamin C: It can also support the immune system, Hadley says, and is “generally pretty easy, I think, for most folks to get on a daily basis.”

Sources include citrus fruits such as oranges, grapefruit, lemons, limes, as well as red bell peppers, mangoes, papaya, strawberries, tomato juice, kiwi, wild blueberries, broccoli, Brussels sprouts and cauliflower.

Vitamin E: “Studies have shown it can improve the immune response during aging, and reduce the oxidative damage that may contribute to asthma,” Hornung says.

Foods rich in vitamin E include fortified cereals, sunflower seeds, almonds, vegetable oils like sunflower and safflower oil, peanut butter, hazelnuts, avocados, deep green leafy vegetables and wheat germ.

Zinc: It helps combat infection and reduce inflammation, Hornung says. Good sources are spinach, peas, squash, onions, pumpkin seeds, salmon, whole grains, beans, nuts, red meat, poultry, shellfish and oysters.

Protein: “We need to have an adequate amount of protein in our diet, so that we have the building blocks that our body requires to make those immune fighting agents,” Glick says.

“We want to think about lean protein, such as lean red meat — loin or round cuts, for example,” Hadley says, along with “ground, all-white turkey or chicken that you can incorporate in recipes.”

Other sources are seafood, eggs, dairy products such as milk and cheese, nuts, seeds, legumes, edamame (soybeans) and the soy products tofu and tempeh.

“There are also grains that are complete sources (of protein), like quinoa and amaranth,” Hadley adds.

Elderberry syrup can help boost your immune system. For a recipe, see below.

Illustration by Bailey Watro Beverages

The liquid Glick recommends, above all, in boosting the immune system is water.

"We need to have proper hydration," she says. "If we're dehydrated, we're much more likely to get sick. ... It helps to flush the toxins out of our body. It's important that we drink at least eight 8-ounce glasses a day — more if we're larger or more active.

“And apple cider vinegar is something you can add to drinks ... as a detox or tonic,” Glick says. “It’s strong to drink by itself. You can use it in salad dressing.

“Green tea is really good because it has a lot of antioxidants in it,” Glick says.

Lee says mushrooms such as chagga, shitake and reishi, along with teas made from those mushrooms, are good for stimulating the immune system.

“They have compounds in them that activate and stiumlate immune cells in the body,” she says.

Fasolada is a traditional Greek soup that can help boost your immune system. See below for a recipe.

Illustration by Bailey Watro Other options

Glick recommends eating foods that are thought to help reduce inflammation, which has been tied to a lot of chronic diseases such as cancer and Alzheimer's disease.

“Eat dark green leafy vegeables,” she says. “I can't emphasize that enough. They are so, so rich in nutrients and antioxidants that help with the inflammation.

“A lot of our immune system is in our gut and our gut cells. So when we think about adding something to our diet for enhancing our immune system, I like to think about the probiotics,” Glick says.

She recommends adding fruit to plain, unsweetened yogurt.

In addition, she recommends trying fermented foods like sauerkraut and kimchi.

“The kind (of sauerkraut) most people grab is in the canned vegetable section.” Glick says. “And unfortunately the canning process does away with all the good bacteria. So you really need to go for the refrigerated (type) in the produce or natural food section.”

Lee suggests eating onions and garlic for stimulating the immune system.

“People feel like they can't do garlic and onion, since they're so powerful with the immune system,” Lee says. “People experience symptoms when they're killing off the bacteria and viruses in their body,” Lee says, adding they can start out eating small amounts of both.

Glick also recommends using immunity-boosting ginger and turmeric in cooking, and eating elderberries, which are available in dried form.

“Basically, we are what we eat, right?” Glick says. “When we have all of those necessary nutrients and proper hydration, we can fight off the invading germs that cause illness.”

Recipes

Here are a few recipes that nutrition professionals say will boost your immune system.

From Janelle Glick, Lancaster General Health:

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APPLE CIDER VINEGAR IMMUNE-BOOSTING DRINK

Ingredients:

1/2 teaspoon each: fresh grated ginger root, fresh grated turmeric root (1/4 tsp each in the powder form can be used, but isn’t as potent as fresh)

1 teaspoon honey, raw, local preferred

2 tablespoons fresh lemon juice

1 dash cayenne pepper

2 dashes ground black pepper

1/4 teaspoon ground cinnamon

2 tablespoons organic apple cider vinegar (with the “mother” – the cloudy protein sediment in the bottle)

12-16 ounces water

Directions:

Heat the water to just below boiling. Add all of the ingredients. Allow to sit and steep for 20 minutes. Strain and sip. Can be served warm or chilled.

Adapted from www.draxe.com:

EASY SUPERFOOD SAUERKRAUT

Ingredients:

1 large head of cabbage

1 to 1 1/2 pounds of carrots

Sea salt at a ratio of 1 tablespoon salt to 1 3/4 pounds cabbage

3-inch chunk of fresh turmeric, grated

1-inch chunk of ginger, grated

1 teaspoon ground black pepper

Directions:

Remove the outer leaves of cabbage and set aside. Cut the cabbage into quarter. Remove the core and set aside.

Chop the cabbage so it’s no more than 2-inch shreds. Trim ends off of the carrots and peel. Grate the carrots.

Place the shredded cabbage in a very large bowl and sprinkle with sea salt (see above ratio). Choose a bowl that you can get both of your hands into and massage the cabbage. Massage the cabbage until it begins to sweat.

Add the shredded carrots to the shredded cabbage; add turmeric and black pepper. Mix well. Put a layer of cabbage mixture in the jar and pack down well. Sprinkle in some grated ginger.

Repeat until the jar is nearly full, being mindful to pack down each layer.

Cover vegetable mixture with a layer of cabbage leaves (the outer pieces that you set aside). Then place pieces of the core on top to keep the vegetable mixture submerged in brine, if the jar isn’t completely full to the top.

Cap the jar. Every few days, open the jar lid and let the air escape. You’ll begin to notice the smell of fermentation. Let sit for approximately 1 month. Store in the fridge and eat daily or several times per week.

Adapted from www.thewildgut.com:

ELDERBERRY SYRUP

Ingredients:

3 1/2 cups filtered water

2/3 cup dried elderberries

2 tablespoons fresh grated ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 cup honey

Directions:

On the stove top, add water, elderberries, ginger, cinnamon and cloves to a large pot. Bring to a boil, then turn down to simmer.

Allow to simmer for 45-60 minutes, until the liquid has reduced by almost half. Strain the liquid through a fine sieve.

Add honey and stir well. Chill in refrigerator. Keeps for 6 months to 1 year. Standard dose is 1/2 to 1 teaspoon for kids and 1/2 to 1 tablespoon for adults. If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.

(Source: www.wellnessmam.com.)

From Fran Hadley, registered dietitian with WellSpan Ephrata Community Hospital:

FASOLADA (TRADITIONAL GREEK SOUP)

Makes 8 servings.

Ingredients:

1 pound (2 1/2 cups) dried white beans (cannellini or navy beans), soaked overnight and drained

3-4 carrots, diced

1 large onion, diced

3 stalks of celery, diced

2 cloves of garlic

1 (14.5-ounce) can tomato, diced

1/2 cup extra-virgin olive oil

1 teaspoon paprika (hot or sweet)

Salt and pepper to taste

Directions:

Stovetop

If cooking on a stovetop, you must first soak the beans. Rinse the beans and pour into a large bowl. Cover with 2 inches of water and 1 tablespoon of salt and let soak on the counter for 4 to 12 hours.

In a large pot, starting with a cold pan, sauté the onion, celery, carrots, and garlic in 2 tablespoons of olive oil. When the vegetables are aromatic, add paprika. After 2 minutes, add the diced tomato and sauté for 1 minute.

Add the soaked beans and cover with enough water to cover the beans by 1 inch. Season generously with salt. Simmer until the beans are tender (30-40 minutes). Add 1/2 cup of extra virgin olive oil and cook for a few more minutes. The olive oil will make the soup thick and creamy.

Slow Cooker

Rinse the beans. Add onion, celery, carrot, and garlic to the pot. If you can, sauté them first, but you don’t have to.

Add the diced tomatoes and paprika. Add beans and enough water to cover by 1 inch. Add 1/2 cup of olive oil. Season generously with salt.

Cook on high for 6 hours. Using a spoon, smash some of the beans to thicken the soup.

To serve:

Taste the soup and season with salt and pepper. Serve in bowls with crusty peasant bread, olives, and feta cheese.

(Recipe courtesy of North American Olive Oil Association.)

From Ann Lee, naturopathic doctor, of the Health for Life Clinic:

IMMUNE-BOOSTING BROTH

Ingredients:

4 carrots, chopped

2 stalks of celery, chopped

1 cup spinach, chopped

1 bag frozen peas

2 tomatoes, chopped

1 inch of fresh ginger root, minced

2 onions, chopped (if sensitive, just 1 onion)

1 bulb of garlic (about 6-8 cloves), minced (if sensitive, just 1 clove)

8 cups of water

Optional: 1 cup of shiitake mushrooms, fresh or dried, chopped

Directions:

Place all the ingredients in a pot and bring to a gentle boil. Turn heat down to low and allow to simmer for about an hour before serving.

From UPMC:

BLUEBERRY, PISTACHIO AND ARUGULA SALAD WITH CITRUS VINAIGRETTE

Makes 5 servings of 1 ounce of salad and 1 tablespoon dressing.

Salad ingredients:

5 ounces baby arugula

1 pint fresh blueberries

1/4 cup pistachios, unsalted, dry roasted

Dressing ingredients:

1/2 tablespoon lime zest

Juice from one lime

1 tablespoon orange zest

1/2 cup juice from fresh orange

1/4 cup balsamic vinegar

1/2 cup olive oil

Directions: 

In a large bowl, combine all salad ingredients and set aside. For dressing, whisk ingredients together or combine them in a blender.

When ready to serve, drizzle 5 tablespoon salad dressing and toss together or split five ways and add 1 tablespoon dressing to each salad and toast lightly. 

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3 Delicious & Healthy Recipes that are Perfect for Fall

 

3 Delicious & Healthy Recipes that are Perfect for Fall

In my opinion, Autumn is the peak season for delicious food. Whether the dishes contain iconic flavors like pumpkin, apple, or cinnamon, fall food reigns above all others. These 3 delicious & healthy recipes that are perfect for fall are essential as we delve into chillier, cozier weather while also being healthy and nutritious! 

First up we have my favorite soup of all time. This butternut squash recipe is perfect for warming up on a cool day in October, or could even be made for the first course on Thanksgiving day. Feel free to omit the cayenne if you aren't a spice lover, but I think it makes it even better!    

Butternut Squash Soup

Ingredients

4 cups butternut squash peeled and diced

3 tablespoons olive oil

1/2 white onion

3-4 cloves garlic minced

1 teaspoon fresh ginger

2 cups vegetable stock 1 additional cup for thinning

1 tablespoon maple syrup

1 teaspoon cinnamon

1 teaspoon cayenne pepper

Garnish: crème fraîche and chopped green onion

Check out the original post for the full recipe.

This next recipe is certainly a crowd pleaser. Fall is all about baking (check out https://spoonuniversity.com/recipe/carrot-cake-twist-of-the-hummingbird-bakery-recipe) and it would not be a proper list of fall recipes without pumpkin muffins! This gluten-free recipe makes 20 muffins, perfect for sharing or eating all by yourself. No Judgement here!      

Gluten-free Pumpkin Muffins

Ingredients

3 cups almond or cassava flour

1 teaspoon sea salt

1 1/2 teaspoon baking soda

5 teaspoons ground cinnamon

1 teaspoon cloves

1/2 teaspoon nutmeg

8 eggs

1 1/2 canned pumpkin

2 teaspoons vanilla extract

2/3 cup maple syrup or coconut sugar

1/2 cup mix ins: chocolate chips walnuts or both!

Check out the original post for the full recipe.

For the last recipe, we have the quintessential fall salad. I know salads can be boring, but this recipe is anything but. Containing protein, grains, veggies, and starch, this salad is hearty but also sooo delish.  

Hearty Fall Salad

Ingredients

1 sweet potato

3 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground black pepper

5 cups chopped kale

2 cups shaved brussel sprouts

3/4 cups walnuts

1 cup cooked quinoa

1/2 cup dried cranberries

2 chopped apples

3 ounces shredded pecorino-romano

1/3 cup lemon juice

1 tablespoon dijon mustard

1 tablespoon apple cider vinegar

2 tablespoons minced shallots

Check out the original post for the full recipe.

I can't wait for you to try these 3 delicious & healthy recipes that are perfect for fall!

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These changes to our food systems could improve human and planetary health

 

These changes to our food systems could improve human and planetary health

On the recent World Food Day, the clarion call was clearer than ever: We must fix our food systems to improve human health, drive economic growth and save the planet from environmental collapse.

The challenges facing us are wide-ranging. The way the world produces and consumes food causes huge environmental impacts, and yet 3 billion people worldwide are unable to afford a healthy diet, and up to a third of the food we produce is wasted.

What’s more, hunger and micronutrient deficiencies are concentrated among the poorest and most vulnerable — often including those who produce the food we eat.

Meanwhile, the so-called double burden of malnutrition is on the rise: hunger and malnourishment coexisting with overweight and obesity, often in the same countries, communities or even individuals.

Tackling these multiple challenges and threats requires coordinated action from the public sector, private sector, NGOs, civil society, innovators and actors throughout the food value chain. In my role at the Global Alliance for Improved Nutrition (a Swiss-based foundation on a mission to advance nutrition outcomes by improving the consumption of nutritious and safe food for all people, especially the most vulnerable), I am constantly inspired by the passion and commitment of our partners across these sectors.

In particular, young leaders who refuse to accept the status quo are already driving real change and positive impact in food and ag. Over the past two months, I reached outside my usual network to discuss this topic via email with six fellow honorees from the 2020 GreenBiz 30 Under 30, to which I was named in June.

In particular, our exchange explored how food systems can be made healthier and more sustainable as we look to a future in which we’ll need to find a way to produce enough food to nourish as many as 10 billion people while staying within planetary boundaries. We also considered the role of young leaders from the private and public sectors in this essential transformation.

All comments expressed are those of the individuals and do not necessarily reflect the views or positions of their organizations. Below are excerpts, edited for style and length. If you’d like to discuss these subjects and the future of food systems, join Oliver Camp’s roundtable session Thursday at VERGE 20.

Jennifer Ballen, head of global market operations, Indigo Ag

What concerns you about the current global food system when it comes to environmental sustainability and human health?

Only eight countries in the world spend less than 10 percent of their household income on food, with the United States spending the least amount (around 6 percent). In contrast, Nigeria spends over half of its household income on food, followed by nine other countries that spend over 40 percent on food. This is not because food is more expensive in Africa than it is in the United States. Au contraire, it is the reverse. The average American spends $2,392 per year on food while the average Kenyan spends $543 per year on food (World Economic Forum, 2016).

The global food system, like many of the world’s Achilles’ heels, is representative of the tragedy of the commons: a renowned economic theory by which individual agents of a system using shared resources act in accordance to their self-interest at the expense of society. As the demand for the resource overwhelms the supply, each additional unit consumed directly harms those who can no longer reap the benefits. The chief impediment is that the gain is private, yet the cost is public. One juicy hamburger for you equates to (about) 600 gallons of water consumed, 0.126 pounds of methane released, 13.5 pounds of cattle feed that could have been consumed by a malnourished human, 64.5 square feet of land and the assuaging of animal species distinction, water pollution and habitat destruction.

My biggest concern is running out of time. Looking back with regret. My grandchildren wondering how our generation let this happen. The world seems to be less nourished than ever before. According to the World Economic Forum (WEF), there are almost 60 million more undernourished people now as compared to 2014. In 2019, 690 million people or 8.9 percent of the world population were undernourished. Moreover, to limit global warming to 1.5 degrees Celsius, scientists posit carbon emissions must drop rapidly to 25 gigatons by 2030, or 7.6 percent emissions reduction every year over the next decade (United Nations). Pause and consider how difficult this will be considering the pace at which our population is growing. We must change our relationship with food.

What gives you hope and optimism when you look at the future of our global food system?

The problem is vast. In our world of finite resources, we need to revolutionize the way we produce and consume food to ensure enough nutritious food for 9.8 billion people by 2050. And we need to do so in a way that reduces the environmental devastation on our planet. Awareness is vital to ignite change.

I am optimistic that the world is "waking up" Corporations, governments and individuals are enduring the conversation and mobilizing around solutions aimed at producing enough nutritious food for our growing population in a sustainable manner. We have access to myriad documentaries and books aimed at increasing awareness. I am witnessing the increase in education ignite behavior changes in some communities: less meat; less waste; more conscious decisions. 

People, corporations and governments are seemingly taking action. We’re seeing a variety of interesting solutions and advancements from the private sector such as carbon sequestration on farms, meatless food that tastes like meat, greater access to vegetarian and vegan options and the use of technology to reduce food waste. The public sector is mobilizing around curbing hunger. We’re working with each other, not at each other’s expense. Collaboration is queen if we are to solve this thing.

How can young sustainability leaders play a role in securing a nutritious and sustainable future of food?

Long-lived, profitable habits are hard to change. While some ignore the issue at hand, others point to the food system as "broken." Both are dangerous vantage points. The chief impediment to the notion that a system is broken is the illusion that a system can easily be fixed. A different point of view is that the food system is not broken, but instead working exactly the way it was built — by and to the advantage of the rich at the expense of the poor. We don’t need small tweaks and improvements: We need a revolution. 

The battle against climate change is vital. The more troops the merrier. Learn, share, act. Sustainability leaders of all ages must educate themselves on the systemic food production and consumption challenges and subsequently educate others.

Sustainability leaders should vote those with strong environmental platforms into office. Leaders should also 'vote' with their wallets, supporting companies that are part of the solution and avoiding companies that are part of the problem.

When designing solutions, it’s imperative to understand that the climate crisis and therefore the global food crisis disproportionately affects people of color, particularly Black and Indigenous peoples, who are more likely to live near toxic areas, be inflicted by pollution and climate-related diseases, experience lagging response to emergencies — the list, unfortunately, goes on.

Sustainability leaders must vote at the polls and with their wallets. We need strong public sector commitments to mitigate the global food crisis. Sustainability leaders should vote those with strong environmental platforms into office. Leaders also should "vote" with their wallets, supporting companies that are part of the solution and avoiding companies that are part of the problem. Leaders must lead by example in their own food consumption habits. Is your household dependent on meat? Do you know where your food is coming from and how it is produced?

Charlotte Bande, global head of climate strategy, Quantis International

What concerns you about the current global food system when it comes to environmental sustainability and human health?

I think the first element is how slow we are moving in the right direction. While I understand the complexity of these supply chains and how difficult it will be to fully transition to a more sustainable food system, we are losing critical time in endless debates that are not focusing on action. 

A great example is accounting. Companies often spend months if not years trying to get the accounting perfect, and this can shift the focus away from action as a result. Accounting methodologies are yet to be refined and finalized and, in the meantime, companies need to try to find a balanced way to track progress while also taking action.

Secondly, companies are setting individual targets to try to solve a global challenge. By focusing on reducing their own impacts instead of looking at things holistically, they sometimes end up losing sight of critical pieces and actually driving change. It leads them to focus on optimizing their current business models rather than taking a step back and look to transform it.

To give some concrete examples of what I mean, let’s talk about three major transformations that our food system needs to undertake to become more sustainable, and where we are not seeing the right pace of change.

Deforestation is a critical environmental challenge associated with the food system. It drives most of the food and beverage industry climate impacts, threatens biodiversity and water, as well as habitat for people and animals. While many companies are very aware of this issue, they are working on it in a siloed way, which significantly limits opportunities for improvement. Companies have targets that push them to fix their own supply chain, but this can lead to simply shifting the problem to another company’s supply chain.

Companies are setting individual targets to try to solve a global challenge. By focusing on reducing their own impacts instead of looking at things holistically, they sometimes end up losing sight of critical pieces and actually driving change.

Food loss and waste is another big environmental topic. And like deforestation, it affects much more than the environment alone.

We need to feed 11 billion people in the future, and some studies estimate food loss and waste amounts to up to 50 percent of food production. Food loss and waste is very poorly measured right now, and most value chains are not equipped to understand the extent of food loss and waste that is occurring in their supply chain or at consumer levels. However, this is a topic that brings great economic and social opportunities.

Reducing companies’ food loss and waste not only would help drastically reduce the food system’s heavy impact at the raw materials extraction stage, it also would help reduce costs, as less food would need to be produced to feed 11 billion people in the future. It might even help farmers earn more for what they sell.

Finally, meat consumption. Animal protein production is heavily reliant on feed that is fossil-dependent and contributes to deforestation. To reach a 1.5 degrees Celsius world, we’ll need a paradigm shift in the way we raise animals, and regenerative agriculture practices can and should be a part of the solution. However, in addition to improving practices, there is an opportunity for producers to rally around the idea that less and more sustainable meat options, which will be critical to limit global warming, can still be good for business.

These examples show the importance for every company to take a step back and look at the overall picture, understand what a 1.5 degrees C food system looks like, and define how their business model will need to shift to guarantee not only that we can stay within planetary boundaries, but also to ensure their business’ long term resilience.

What gives you hope and optimism when you look at the future of our global food system?

The first thing is the shift in consumer mindsets. In Southern California, where I live, I can see the explosion of interest in our local farmers' markets or the appearance of plant-based options on restaurant menus. To me, this really shows a demand from consumers for these products.

On a corporate level, working with companies at Quantis, I have seen a major shift over the past few years. Companies now have a good sense of where their major drivers lie and are seeing the case for some environmental actions. Additionally, they start to better identify where risks associated with a siloed approach might occur and ensure that their identified solutions aren’t simply shifting impacts.

Finally, NGOs like the WWF are working to define what a sustainable food system looks like, and I’m hopeful that bringing more clarity on the level of sector-wide transformation needed will help companies take the transformative actions we need.

How can young sustainability leaders play a role in securing a nutritious and sustainable future of food?

I believe it is our role to make these risks and opportunities more visible. During conversations with companies we work with at Quantis, I always try to bring a more global perspective in our discussions, supporting companies in identifying the questions that will put them on the right path and broadening the conversation towards business model transformation rather than incremental changes. 

It’s also our role to share our knowledge with the people we know. Not everyone works in our fields and has access to the information we have. We should use this to help others make better-informed decisions by helping them learn what we have learned throughout our careers. 

And finally, ask more from our politicians and governments. This is a global challenge that will require collective action. We need everyone on board.

Arturo Elizondo, CEO, Clara Foods

What concerns you about the current global food system when it comes to environmental sustainability and human health?

I am deeply concerned about our reliance on animals to make our food. From a sustainability standpoint, animal agriculture emits more greenhouse gases than the entire transportation sector (all the planes, ships, cars in the world combined). And from a health standpoint, it's the cornerstone of the Standard American Diet directly fueling heart disease as the No. 1 killer in the country.

What gives you hope and optimism when you look at the future of our global food system?

Conscious consumers give me hope. People voting with their dollars. If it weren't for conscious consumers actively trying to eat more sustainably, pushing companies to source better and more ethical ingredients, and striving to eat less meat and animal products, the sustainable food-tech startups that can scale massively to transform our food system would have a harder time getting off the ground.

How can young sustainability leaders play a role in securing a nutritious and sustainable future of food?

Advocate for plant-based options at your corporate cafeterias, get you and your colleagues at work to do Meatless Mondays, and get you and your friends excited about out all the new plant-based foods that are now ubiquitous. Demand drives supply. A tiny ripple can create a tsunami. It makes a difference.

Alyssa Harding, executive director, Sustainable Food Trade Association

What concerns you about the current global food system when it comes to environmental sustainability and human health?

Our food system as it is today is broken and is disconnected from the needs of its stakeholders. Our planet's 500 million smallholder farmers tend to be the most impoverished and malnourished groups, not to mention the disproportionate lack of equitable access to healthy, nutritious food that low income, minority communities often face. We need to find sustainable and equitable solutions that provide nutritious food to almost 10 billion people by 2050, and remedy the global food inequity that permeates our communities and supply chains.

What gives you hope and optimism when you look at the future of our global food system?

The global pandemic has illustrated that local, sustainable supply chains are more resilient, and with the rise of regenerative organic agriculture, it is clear that a redefined food system can provide an opportunity for climate impact and environmental justice.

I've worked with many brands over the past few years who are intrinsically motivated to find good food solutions and think business as a force for good has a unique role to play in both climate action and social justice. Although sustainable food systems lag behind energy and health when it comes to investment and policy, we are at a critical mass to help push forward sustainable development, focus on equitable food access, and diversify our leadership to better serve our economies, people and planet.

How can young sustainability leaders play a role in securing a nutritious and sustainable future of food?

Many of my colleagues can be considered young leaders, and youth climate activists have been gaining a lot of momentum in terms of educational awareness and producer responsibility. I feel very fortunate to pursue both my personal and professional passions in one role, and I think that young leaders can bridge the gap between industry/sector leaders and bring new technology innovation, research hubs, new financing mechanisms and radical collaboration to our conversations on building a truly holistic food system.

José Miguel Salazar, senior specialist, corporate sustainability services, CSRone

What concerns you about the current global food system when it comes to environmental sustainability and human health?

Since the Industrial Revolution, as humanity we have been achieving unprecedented progress in terms of decoupling famine from our living conditions due to advances in technological innovation, science and more efficient industrial practices, among others. However, our modern food systems also have brought a new set of global challenges that require urgent attention and action to fix systemic failures that threaten our way forward.

In terms of environmental sustainability, our current global food system accounts roughly for 12.8 percent of our total global greenhouse gas emissions, and its contribution as a sector to climate change is quite significant. In addition, the Food and Agriculture Organization (FAO) has estimated that roughly a third of all food produced in the world is lost or wasted along different stages of the value chain.

If food waste alone were a country, its emissions would rank third in carbon emissions after China and the U.S. Fixing our food system is an important component to address the urgent climate crisis and at the core lies decoupling our reliance on animal-based foods, which overall have a significantly higher footprint than plant-based foods.

We as sustainability professionals have a unique positioning in our organizations, networks and communities to serve as ambassadors or influencers to communicate these challenges and emphasize the opportunities ...

In terms of human health, based on the latest estimates from the Global Nutrition Report, globally one in nine people is hungry or undernourished, and one in three people is overweight or obese. These findings indicate that a very significant percentage of the world’s population is affected by malnutrition and at least by one or some of the following health issues: poor child growth; micronutrient deficiencies; overweight and obesity; and non-communicable diseases. These health issues ultimately could bring serious and lasting burden for individuals and their families, for communities and for countries.

The convergence of these challenges creates unprecedented risks for the sustainability of our natural environment and the development of societies and economies. Moreover, we need to keep in mind that our world population is expected to reach 10 billion people by 2050, hence food production would have to be increased to meet growing demands and, of course, we would have to bring innovations along the value chain. In this regard, what concerns me the most is our ability to accelerate the innovation and change at scale that is needed on time and in ways that respect human well-being and the environment.

What gives you hope and optimism when you look at the future of our global food system?

There are several positive signals of change I’ve been observing in the last few years. But I’d like to highlight three in particular:

1. Growing awareness and changing behaviors. Increased access to education and modern communication technologies have brought more attention towards these issues, and rapidly emerging groups of consumers advocate and favor food products that are more nutritious, with lower environmental footprint and that contribute to regenerative agricultural practices. This is still a niche market from the total, however many social enterprises, companies and even multinational corporations are understanding and designing or re-adjusting their operations to meet these emerging needs.

2. Advances in technologies and their applications. Solving these challenges requires addressing a number of gaps (food production gaps, agricultural land area use gaps, GHG mitigation gaps, inequities gaps, nutrition outcomes gaps, etc.) and this requires better collection and analysis of data. Emerging new technologies such as blockchain and artificial intelligence can help us to understand and identify areas to invest resources and increase positive impact.

3. The rise of multi-stakeholder initiatives. Organizations such as GAIN, the FAO, the Global Nutrition Report, the WEF and the World Business Council for Sustainable Development (WBCSD) provide important platforms for different stakeholders to convene and develop system-wide proposals and solutions. These initiatives can be implemented on the ground through the collaboration of governments, investors, business, NGOs, civil society and consumers that have the capacity to accelerate change and scale up the innovations where needed the most while creating shared value. Solving the food systems challenge is an immense task and it could not be addressed by one stakeholder alone.

How can young sustainability leaders play a role in securing a nutritious and sustainable future of food?

Since this is a very complex and systemic challenge, I think there are plenty of areas where sustainability leaders can advance progress. Any sort of innovation brought along the value chain (production, storing, processing and packaging, distribution and consumption) will be important. There is a great report from the World Resources Institute (WRI) that offers a set of five solutions to ensure we can feed 10 billion people by 2050 without increasing emissions, fueling deforestation or exacerbating poverty. I highly recommend everyone interested in the topic to take a look at it.

In my view, anybody can exercise the role of a positive agent of change in these topics and move forward solutions; however, in terms of how and where can young sustainability leaders be most influential, I believe it is through the advocacy of the risks and opportunities from the food system failures internally in their organizations and externally with the wider society and governments.

We as sustainability professionals have a unique positioning in our organizations, networks and communities to serve as ambassadors or influencers to communicate these challenges, but also and most importantly emphasize the opportunities of creating shared-value and proposing practical initiatives that can bring these opportunities forward.  

Katerina Fragos, manager, sustainability and climate change consulting, PwC

What concerns you about the current global food system when it comes to environmental sustainability and human health?

I have three concerns with the global food system. First, a large majority of medical practitioners will tell you that nutrition is not well-covered in medical school curriculum just as several farmers will tell you that regenerative agriculture techniques are not yet well-understood in their community groups. This means that two of the most important stakeholders in our health and food system are missing the knowledge and tools to entrench sustainability within the system.

Second, modern life has decoupled us from the food system, with many of us never visiting a farm or tending to a garden in our lifetimes. A lack of exposure to the various steps in our food system value chain makes it challenging to understand just how damaged the system has become.

Third, the cheapest and most available foods are also often the least healthy and sustainable. We need to start replacing calorie-dense, nutrition-devoid foods with plant-based, nutrition-rich alternatives to make the healthiest foods the most accessible and affordable.

What gives you hope and optimism when you look at the future of our global food system?

I am encouraged by the large number of medical professionals focusing on communicating and simplifying the complex science behind nutrition and health to empower people to make more informed food choices.

There are fantastic sources of information available. To name a few: Dr. Michael Gregger’s NutritionFacts.org and Daily Dozen app as well as Dr. Will Bulsiewicz’s Fiber Fueled. There is also a great deal of momentum around regenerative agriculture with organizations such as the Land Institute, Regeneration International and RegenAg taking the lead.

Interestingly, certain experts, like Dr. Zach Bush, have even begun to triangulate the concepts of health, nutrition and regenerative agriculture through efforts such as the Farmer’s Footprint.

How can young sustainability leaders play a role in securing a nutritious and sustainable future of food?

From a personal perspective, a few actions to consider: transition towards a plant-based diet; aim to grow our own food (start small with herbs) if possible; try to buy from local farmers; look for third-party certifications (RFA, organic, etc.).

From a professional perspective, there are plenty of opportunities to drive action. For instance, aim to influence the spending habits of the organization you work for (catered events, cafeteria options), work for food manufacturers and retailers to help accelerate their transitions to more sustainable and regenerative models; participate in sustainable food advocacy groups or organizations.

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