Becoming Informed About Synthetic Chemicals and Food Waste

It is estimated that, if the entire world ate by the standards of North America and Europe, it would take the resources of 4 earths to feed everyone. This staggering figure might convince us of the unsustainability of the western diet, but the statistic does not just represent the food on our plate, it also represents all the food that goes to waste. If we want to live in a world where a full diet can be achieved everywhere, we cannot continue to let food waste be part of our food system.

In a recent article on foodsafetynews.com, nutrition professors Ruth MacDonald and Ruth Lichtfeld at Iowa State University point to a new trend that may be contributing to food waste: demand for “clean labels.” They explain that “clean labels refer to declarations on food made without additives, preservatives, or chemicals,” which are becoming more popular among health-interested shoppers. The increased availability in the digital age of information about nutrition has enabled consumers to make more informed choices about what they eat, but, they warn, it may also lead people to misunderstand food labeling.

MacDonald and Lichtfeld cite two examples of synthetically produced chemicals, nitrate and high fructose corn syrup, which products often brand themselves as containing natural sources of. However, they say, there is no difference in how natural and synthetic chemicals are broken down by the body. Some online and social media sources mislead consumers with strongly worded and fear-inducing information. In today’s world of attention grabbing online media, the loudest voices are often the most listened to.

Synthetic chemicals do more than just change the taste, they also keep food fresh for longer, and stop some items from losing their texture. In recent years waves of findings of linkages between these preservatives and health problems have come out, and people know to be aware of what gets added to food products. Preservatives and additives are seen as “unclean” by much of the public. But people should be aware too, say MacDonald and Lichtfeld, that eliminating preservatives altogether will undoubtedly increase food waste.

Another article posted on BBC News highlights the role of expiration labels in contributing to myths about “unclean” food. Wrap, a UK waste agency, estimates that a third of food waste is due to confusion over phrases like “sell by” on package labels, which prompt consumers to throw away food early. The group campaigns for manufacturers to put labels such as “best before” and “display until,” which send a different message, on packages.

Balancing health and sustainability can be tough. But with the right information, you can steer clear of snap judgments and be an informed eater.