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Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition
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Exploring Health and Environmental Costs of Food - Workshop Summary (Paperback)
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Exploring Health and Environmental Costs of Food - Workshop Summary (Paperback)
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The U.S. food system provides many benefits, not the least of which
is a safe, nutritious and consistent food supply. However, the same
system also creates significant environmental, public health, and
other costs that generally are not recognized and not accounted for
in the retail price of food. These include greenhouse gas (GHG)
emissions, soil erosion, air pollution, and their environmental
consequences, the transfer of antibiotic resistance from food
animals to human, and other human health outcomes, including
foodborne illnesses and chronic disease. Some external costs which
are also known as externalities are accounted for in ways that do
not involve increasing the price of food. But many are not. They
are borne involuntarily by society at large. A better understanding
of external costs would help decision makers at all stages of the
life cycle to expand the benefits of the U.S. food system even
further. The Institute of Medicine (IOM) and the National Research
Council (NRC) with support from the U.S. Centers for Disease
Control and Prevention (CDC) convened a public workshop on April
23-23, 2012, to explore the external costs of food, methodologies
for quantifying those costs, and the limitations of the
methodologies. The workshop was intended to be an
information-gathering activity only. Given the complexity of the
issues and the broad areas of expertise involved, workshop
presentations and discussions represent only a small portion of the
current knowledge and are by no means comprehensive. The focus was
on the environmental and health impacts of food, using
externalities as a basis for discussion and animal products as a
case study. The intention was not to quantify costs or benefits,
but rather to lay the groundwork for doing so. A major goal of the
workshop was to identify information sources and methodologies
required to recognize and estimate the costs and benefits of
environmental and public health consequences associated with the
U.S. food system. It was anticipated that the workshop would
provide the basis for a follow-up consensus study of the subject
and that a central task of the consensus study will be to develop a
framework for a full-scale accounting of the environmental and
public health effects for all food products of the U.S. food
system. Exploring Health and Environmental Costs of Food: Workshop
Summary provides the basis for a follow-up planning discussion
involving members of the IOM Food and Nutrition Board and the NRC
Board on Agriculture and Natural Resources and others to develop
the scope and areas of expertise needed for a larger-scale,
consensus study of the subject. Table of Contents Front Matter 1
Introduction 2 The Economics of Food Prices 3 Understanding
Measures and Strategies 4 Examining Social and Ecological Costs and
Benefits 5 Attaching Value to Costs and Benefits 6 Exploring Costs
and Benefits 7 Reflecting on the Path Forward Appendix A: Workshop
Agenda Appendix B: Speaker Biographical Sketches Appendix C:
Workshop Attendees Appendix D: Abbreviations and Acronyms
General
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