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  • Owners of small shops in South Africa – in most cases foreigners – have been accused of stocking counterfeit food and food that’s past its sell-by date. The issue has been caught up in xenophobic violence, with shop owners targeted by South Africans . There is very little hard data about what’s referred to as “fake food” in both the formal and informal sectors. 

  • More with less. This is the challenge and the mantra for our future. There will be many more of us in the years to come. We will go from a population of 7.6 billion today to 9.8 billion in 2050; yet, with our current rate of usage, there will be less fresh water, less arable soil, less available land for agriculture or clean, fruitful seas for fisheries.

  • A new study has found that outdated, colonial-era water permit systems across Africa are unintentionally criminalising millions of small farmers who can’t obtain permits. This undermines efforts to boost farming production and meet economic growth goals.

  • As project sponsors, borrowers, lenders and investors gathered at the Africa Investment Forum to make deals on investment opportunities, leaders of the continent’s  top agribusiness companies shared their thoughts on the future of the industry.

  • As the globe marks World Diabetes Day this Wednesday, the founder of a juice company claims he has found a successful way to remove 87% of sugar from fruit juice.

  • However, while food price inflation eased from double digits in 2017 to 0.5% year on year in October following a general recovery in agricultural production, the country is not completely out of the woods.

  • The global food system has a lot to answer for. It is a major driver of climate change, thanks to everything from deforestation to cows burping. Food production also transforms biodiverse landscapes into fields inhabited by a single crop or animal. It depletes valuable freshwater resources, and even pollutes ecosystems when fertilisers and manure washed into streams and rivers.

  • Agriculture – including crops, livestock, fisheries, aquaculture and forestry – absorbs around 26 percent of the total damage and losses of climate-related natural disasters, such as droughts and floods, in the developing world.

  • lot has changed since 2016. We are nearly two years into President Trump’s first term, the Democrats now control the House, and former President George H. W. Bush is dead. But politics aside, much about America has remained the same—including how and what we eat.

  • It has been roughly estimated that around seventy percent of all Americans will suffer from gastrointestinal issues at some point. This is largely due to a decline in gut health and the corresponding adrenal fatigue that normally forms a part of this problem. Gastrointestinal support will help you deal with both issues, as addressing your gut health may aid in adrenal recovery.

  • It’s a simple question: Will we be able to feed everyone if the population of the planet rises from about 7 billion people today to 9-10 billion in 2050? If you are a student of Thomas Malthus and buy into his Essay on the Principles of Population, then you believe this type of population increase will result in famine and poverty.

  • “The consequences of so many people going to bed without a proper meal are manifold”, said TAU SA General Manager Bennie van Zyl, keynote speaker at a recent international conference on agriculture in Cape Town sponsored by Agri-Food-Aqua of London, England.

  • Every meal you eat now costs the planet 10 kilos in lost topsoil.

  • The market for organic food has experienced a dramatic increase over the last few years. In any grocery store, you will find a variety of vegetables and meats labeled organic.

  • Will we be able to feed everyone if the population of the planet rises from about 7 billion people today to 9-10 billion in 2050?

  • The world’s dinner tables are seeing the impact of climate change.

  • There are the foods that nutritionists eat every day. There are the foods nutritionists always keep in the fridge. And then, there are the foods nutritionists wish you would never, ever eat again. Before you head to the grocery store for your next food shopping trip, here are the seven worst offenders.

    1. Cauliflower Rice

    It may be healthy, but nutritionist Rebecca Scritchfield, author of Body Kindness, just can't get behind this cruciferous craze. "I've tried a few of the frozen bags of cauliflower rice and it really didn't taste that good. Rice is delicious and it has a purpose (even white rice, though brown has a smidge more fiber, vitamins, and minerals)," she says. "Now, I'm all about enjoying cauliflower the ways that taste the best and making room on my plate for rice." Hallelujah! But if cauliflower isn't typically for you and the rice is your gateway to slipping more veggies into your diet, by all means, go ahead.



    2. Shelf-Stable Salad Dressing

    "So you're eating more salad. Good for you! But that dressing you bought that's been sitting on a grocery store shelf for months isn't doing you any favors," offers nutritionist Christy Brissette, president of 80 Twenty Nutrition. "It's usually made with low-quality oils and loaded with preservatives you don't need." Pro-tip: If you don't have time to make your own dressing, grab refrigerated salad dressings at the store; they may be a touch pricier, but they typically have fewer preservatives.

     
    3. Tomato Sauce

    These jars are more of a healthy eating foe than friend. In addition to high sodium levels and additives, "[they] frequently have a lot of sugar in them," notes Hillary Goldrich, a Nashville-based nutritionist. "It’s just as easy to open a can of crushed tomatoes into a pan with olive oil and garlic. Add some basil (dried or fresh) and simmer for the time it takes to cook your pasta."

    4. Bulletproof Coffee

    It may get a lot of buzz, but nutritionists would smartly advise you to step away from this health halo gimmick, made from coffee, coconut oil, and butter or ghee. "The strongest case for drinking the calorie-laden stuff is if and only if you enjoy the taste," says nutritionist Maggie Moon, author of The MIND Diet. Even so, it's best to nix this concoction from your diet and a find a less caloric swap in its place, like heated almond milk with cinnamon and a touch of vanilla extract.


    5. Granola

    You swear your fit hiking guide cousin lives on the stuff. But....many store-bought varieties are actually filled with salt and sugar. "Granola is often considered a healthy cereal or addition to yogurt in a parfait," shares Goldrich. "Typically they are high in calories for a small serving-size and have less fiber and more sugar than many other options." To keep calories and sugar in check, make your own, or carefully scan labels for added sugars beyond those naturally occurring in fruits.

    6. Spray Butter

    "Deep in my dieting days, butter was not allowed, but the chemically-tasting spray butter was OK," recalls Scritchfield. "This mistake ended up making me regret eating broccoli because it didn't taste as good as when I use real butter and little salt and pepper." Better yet, swap in nutritious olive oil when sautéeing or drizzled over your veggies. We hear Costco's massive jug of extra virgin olive oilretails for about 28 cents a serving.


    7. Beef from Factory Farms

    "The average American diet is higher in meat than we need for optimum functioning—contributing to food-related health diseases. We should be reducing our meat intake, and the first place to start is by removing the lower quality of factory farmed beef," notes Rebecca Lewis, nutritionist for HelloFresh. "Factory-farmed cattle typically are fed a grain-based diet and are given growth hormones to make them grow faster." Instead, opt for sustainable sources of beef that feed mainly on grass, which will give you more essential omega-3 fatty acids.

  • India will eat more butter and drink more milk. Africa’s sweet tooth will grow bigger. But China’s appetite for pork is on the wane. Each of these trends will reshape global trade flows in agriculture, creating new winners—and forcing companies to adjust their food chains to serve shifting tastes.

  • We’ve decided to remove the “potato” from your mashed potatoes. Yes, this may seem odd at first, but chances are you might not even notice! You may even like them better! They will be healthier, quite a bit tastier, and have way fewer carbs.

  • It takes a lot to make a room of soil scientists gasp.

    Last month, I presented at the National Soils Conference in Canberra, and asked 400 colleagues a simple question: do you think soil will play as significant a role in food production in 100 years as it does today?

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