April 2019 Newsletter Food Industry Employment Program
Food Industry Employment Program Newsletter April 2019
Welcome to this month’s newsletter. April bought us some food safety outbreaks including food-borne illnesses caused by cut melons, tuna, and beef.
Featured Article
My blog post this month was on the different ways we could change the food system to make it more equitable and resilient. Check it out and find out how you can change your food system and let me know what you think we could do together.
“The percentage of people with diabetes doubled in 20 years from ~4.7% deaths in 1996 to 9.5% deaths 2016 and heart disease continues to be the top cause of death in the USA.. People from low economic backgrounds suffer more from the lack of fresh fruit and vegetables and the consequences of the trauma of poverty and a poor diet. Why is that, and what can we do?” Learn more here
Books to Consider
I finished reading Company of One that I mentioned in last month’s newsletter. I found it very helpful to think about my services in this way. I don’t necessarily want own a company that has many employees, where I don’t have a direct relationship with my clients. I could do more for my clients if I was able to automate some of the tasks I find boring. Those are the tasks that happen behind the scenes and allow everything to run smoothly.
Food for Thought
When I was an undergraduate studying human nutrition, one of my professors mentioned that if you give up adding salt to your food, you stop noticing the lack of salt after about 6 weeks. So I tried cooking without salt and eventually, while I’m not sure if my food is flavorful enough, I found my mum’s cooking too salty. There is another way of reducing sodium content of food, but many salt replacements make the food taste bitter. Can we reduce the salt content of food and still have it tasting good?
How did I cope with cooking without salt? By adding twice-three times the amount of garlic, herbs, and spices recommended in recipes. It worked a treat. Even my dad would eat my cooking without adding more salt.
Compliance (Regulatory News)
At the beginning of April, the FDA, USDA and EPA announced a joint effort to reduce food waste
The FDA have also announced that they are creating a Dietary Supplement Ingredient Advisory List which can be used by consumers to see if the ingredients used in their dietary supplements are safe and approved.
Links for the Recent Outbreaks
Please let me know if you have any further questions or want to discuss these issues further.
All the best,
Cathy