The Misguided Carbon Discussion

At its core, food production does not generate excess carbon; it operates at a net-zero level for carbon. So, why does the food industry frequently express concern about its high emissions?

Last month, a prominent scientific advisor from the UK addressed food scientists regarding strategies to achieve net-zero carbon. He suggested that both consumers and industry should consider the following actions: reduce animal protein consumption, explore gene editing, increase vertical farming, adopt wetland agricultural methods, pay close attention to environmental claims on labels, and minimize food waste.

What troubles me about such lists is their tendency to emphasize total carbon production rather than net carbon production.

Understanding the distinction between net and total carbon is crucial. The Earth has a natural carbon cycle. Through food production, including meat, we capture carbon from the atmosphere via photosynthesis (cows consume grass that has absorbed carbon). When we eat, that carbon is released back into the atmosphere as carbon dioxide during respiration. Similarly, when food waste decomposes, a comparable process unfolds.

In typical small-scale food production, carbon is captured by plants, which we consume, and subsequently exhaled back into the atmosphere. Essentially, food production does not contribute excess carbon; it is net zero.

However, the global food system does produce net carbon emissions. By ‘excess,’ I refer to carbon that does not naturally reintegrate into the Earth's carbon cycle.

In food systems, excess carbon primarily stems from two sources: (1) the extraction and combustion of fossil fuels for agriculture, food processing, storage, and transportation, and (2) deforestation for food production.

Fossil fuels are utilized in global food systems to generate electricity for refrigeration, fuel vehicles for transportation, and power gas ovens, kettles, and boilers in manufacturing—this is quite evident!

Less apparent is the use of fossil fuels in fertilizer production. It has been reported that fertilizer manufacturing can account for over 50% of total energy consumption in commercial agriculture. Most fertilizers are produced through the Haber-Bosch process, which captures nitrogen from the air in an energy-intensive manner, typically powered by natural gas. This process is responsible for 3% of global carbon emissions, which is significant!

Deforestation is the other major source of net/excess carbon in food systems. From a carbon cycle perspective, forests store much more carbon than fields of soybeans or pastures filled with cattle. More carbon in forests leads to lower carbon dioxide levels in the atmosphere. While there is ongoing debate among scientists regarding which ecosystem stores more carbon in its soil, the fact remains.

Excess carbon from food arises from the three Fs: fossil fuels, fertilizers, and (loss of) forests. Green labeling initiatives? Forget about it! Here’s what we should prioritize to mitigate excess carbon emissions in global food systems:

• Transition to renewable energy instead of fossil fuels for cooling, cooking, and transporting food.
• Invest in research for viable alternatives to the Haber-Bosch process for fertilizer production.
• Develop strategies to incentivize farmers to preserve forests.

Note: The Chief Scientific Advisor of the UK’s Department for Environment, Food, and Rural Affairs (DEFRA) made the above remarks.

> In summary: > - Food cultivation and consumption are integral to the Earth's natural carbon cycle. > - Excess carbon in food systems arises from (1) fossil fuel usage and (2) deforestation. > - Our focus should be on (a) utilizing renewable energy for food production, (b) replacing the Haber-Bosch process for fertilizer production, and (c) supporting farmers to deter deforestation.

Food Fraud

#### Government Scrutiny on Jaggery

Jaggery, a sweetener derived from dried, unrefined sugar cane juice or palm sap, is sold as a grainy block and tastes similar to brown sugar. It contains more minerals and trace elements than refined sugars and is regarded as a 'healthy' sweetener by some consumers.

Demand for jaggery is rapidly rising in India. However, manufacturers struggling to keep pace may resort to food fraud, as indicated by Tamil Nadu's food safety authorities.

To combat food fraud and adulteration, the food safety authority has mandated all jaggery producers to install closed-circuit television (CCTV) in their facilities.

Food merchants have raised concerns about the adulteration of palm jaggery and gur with sugar and various chemicals, including superphosphate, sodium bicarbonate, and artificial coloring agents.

Authorities are educating consumers that genuine jaggery has a dark brown hue, while adulterated versions may appear lighter, sometimes yellow or orange.

> In short: > - Government authorities acknowledge the risk of food fraud in jaggery as demand surpasses supply. > - Regulations now require jaggery manufacturers to install CCTV to prevent adulteration and substitution.

Food Safety

#### Newly Identified Food Pathogens

In last week’s edition, I discussed emerging sources of foodborne illness; this week, I will highlight newly identified pathogens.

Why are new pathogens surfacing?

• Shifts in food consumption patterns,
• Altered supply chains, and
• Increasing vulnerability among certain populations.

Here’s a brief overview of some newly recognized or less familiar foodborne pathogens. While many are currently rare, the usual food safety precautions—preventing cross-contamination from raw foods and unclean water, and thoroughly cooking food—apply to most of these pathogens.

Pathogen Overview:

• Aeromonas hydrophila (bacterium)
  • Food sources: Fish, seafood, pork, poultry, raw milk.
  • Causes gastroenteritis and infections, particularly in young children and immunocompromised individuals; rarely affects healthy adults. Notably, Aeromonas hydrophila can also be transmitted by leeches.
• Cyclospora cayetanensis (protozoan)
  • Food sources: Raw fruits and vegetables, contaminated water.
  • Causes gastroenteritis, including travel-related diarrhea; once limited to travelers from developing countries, it now causes outbreaks from imported raw foods.
• Arcobacter (bacterium)
  • Food sources: Chicken, pork, beef, raw milk, mollusks, vegetables.
  • Causes gastroenteritis; previously categorized under Campylobacter.
• Streptococcus agalactiae (Group B strep)
  • Food sources: Baby formula, milk powder.
  • Survives in dry foods for over two years; responsible for meningitis and sepsis in newborns, with a fatality rate exceeding 40%. It can also cause serious infections in adults, though likely not through food.
• Nipah virus (virus)
  • Food source: Raw freshwater fish.
  • Causes blood poisoning in healthy adults from eating contaminated raw fish. Additionally, it can be transmitted through direct contact from animals to humans, as well as person-to-person.

Here’s yet another reason to refrain from consuming raw fish (though I do love sashimi!). Currently, it appears to be linked only to farmed freshwater fish.

• Nipah virus (cont'd)
  • Food source: Raw fruits and fruit products, especially dates and date palm juice, can become contaminated by bat saliva while still on the tree. Bats are carriers of Nipah virus.
  • Causes acute respiratory illness and fatal encephalitis, with a potential fatality rate of up to 90% from foodborne outbreaks.

> In short: > - I outline six emerging food pathogens, including their sources and symptoms. > - Some are concerning. > - Yet another reason to avoid raw fish! > - If you'd like this information in a table format, please reply to this email.

Food Fraud Incidents and Horizon Scanning

#### Recent Food Fraud Incidents Recorded

In the past week, various food fraud incidents have been documented in the Food Fraud Risk Information Database:

• Authorities in Colombia seized counterfeit and adulterated liquor during two separate operations.
• In Italy, a clandestine alcohol operation was uncovered, avoiding taxes and duties.
• In Pakistan, milk mixed with water and chemicals was disposed of by authorities.
• In India, fake mustard oil was discovered in raids, with the oil being blended with rice bran oil and colorants.
• In Brazil, a facility producing fake or adulterated honey was shut down; investigators noted a direct correlation between sugar syrup purchases and honey sales.
• In Pakistan, authorities confiscated fake honey made with sugar syrup, chemicals, and unauthorized coloring.
• In Morocco, an individual was arrested for smuggling alcohol and tax evasion related to counterfeit beverages.
• In Europe, pepper, cumin, turmeric, saffron, paprika/chili, and oregano samples were found to be potentially adulterated at varying levels.

#### Food Fraud Horizon Scanning Updates

Concerns about kimchi food fraud have arisen in South Korea due to decreasing local supplies of kimchi ingredients, along with an increase in imports and questionable claims regarding the origin of these ingredients.

> In short: > - Recent updates show a rise in food fraud incidents and concerns regarding product authenticity, particularly in popular items like jaggery and kimchi.

What You Missed Last Month

Issue #15 featured an important warning about an emerging food fraud risk for plant-based foods—definitely worth a read!

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