21270 asm flipbook 03182015

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A PUBLICATION OF ASM | VOL 2 | ISSUE 1 | 2015

HAPPENING NOW Will Allen P. 08

ACROSS THE DIVIDE Rusty Rodriguez P. 54

IN CONVERSATION Jane Goodall P. 62

NEW DIGITAL CONTENT A Cultures Short Film Improving Cassava Production in Colombia P. 8

2

1

HOW CAN SCIENCE HELP FEED THE WORLD?

CULTURES Staff

Board of Advisors UNITED STATES

BRUCE

Alberts

JASON Rao MONGOLIA

TULGAA

Khosbayar

KATY Stewart

EGYPT

ENAS

Newire

UNITED STATES

PETER Geoghan

SANJANA

Patel

PORTUGAL

DIOGO

JENNA Jablonski For interactive features and more content, read Cultures on your browser or on your tablet. Visit asm.org/cultures for more information.

Proenรงa

PARAGUAY

LAURA

Acevedo Ugarriza

UNITED STATES

VAUGHAN

Turekian

A PUBLICATION OF ASM | VOL 2 | ISSUE 1 | 2015

UNITED STATES

NATHAN

Wolfe HAPPENING NOW Will Allen P. 08

ACROSS THE DIVIDE Rusty Rodriguez P. 54

IN CONVERSATION Jane Goodall P. 62

In this Issue LETTER FROM THE EDITORS

04

HAPPENING NOW

08

An interview with the founder of Growing Power: Will Allen

ACROSS THE DIVIDE Agricultural Biodiversity and Global Food Security

16

Mauricio Antonio Lopes

Reducing Food Waste: a Global Challenge

28

Cecilia Do Nascimento Nunes

Buzzkill: Pollinators and Food Security

40

May R. Berenbaum

A Microbial Future For Food Security

54

Rusty Rodriguez

IN CONVERSATION With Dr. Jane Goodall

62

VOICES ASM members share food from around the world

72

ON THE GROUND Nine organizations helping to feed the world today, and empowering communities to feed the future

78

WHAT WE DON’T KNOW *NEW SECTION*

88

The Intersection of Nutrition and Cancer by Richard T. Arkwright, Paige Marie Hayes and Q. Ping Dou

SHARING THE VISION The Brookings Institution The Global Food Initiative, University of California

98 102

CULTURES GOES DIGITAL

106

QUESTIONS, COMMENTS, & CORRECTIONS

112

CULTURES Vol -2,115; IssueCITATIONS 1 » Page 3 + SOURCES ON PAGE 116 PHOTOGRAPHY CREDIT ON PAGES 114

BY JASON RAO + PETER GEOGHAN

)RRG VHFXULW\ DV GHČ´QHG E\ WKH :RUOG )RRG Summit of 1996, is “when all people at all times KDYH DFFHVV WR VXÉ?FLHQW VDIH QXWULWLRXV IRRG WR maintain a healthy and active life.â€? The challenge, or crisis, depending on where you live, is to produce more food on less land for a burgeoning global population. Food security is in many senses a construct of the global north, an idyllic concept of comprehensive and continual nutritional sustenance for the world as a whole. Unfortunately, for the majority of the world, hunger has been a stark reality and daily struggle for far too long. The ingredients of food security are the global grand challenges themselves: climate change, water scarcity, fossil fuel dependence, environmental protection, and gender disparity. Indeed, food security cannot be realized without also addressing social reforms to close the gender gap, provide equal access to education, and reduce poverty. The issue is further exacerbated by political crisis, FRQČľLFW DQG ZDU DQG HYHQ GLVHDVH RXWEUHDNV VXFK DV (EROD WKDW can leave millions without adequate food, overnight. These are not new challenges, and, although we have collectively made strides, there is much work to do. Any progress in meeting the global food security challenge has been and will continue to be rooted in science and technology. In this way, science itself provides an opportunity for all, from the resource-rich to the resource-constrained, to collaborate on and realize those idyllic sustainable food systems that will not only realize food security, but also operate in harmony with our environment. Indeed, it is an opportunity and responsibility for all.

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In typical Cultures fashion, this issue comes from the front lines, from those employing the discovery research that will chip away at this grand challenge, while quietly advocating for food security along the way. We highlight some of the most cuttingHGJH VFLHQFH IURP IRXU RI WKH ȴHOGȇV very best: Rodriguez, Lopes, Nunes, and Berenbaum – each with a fascinating and unique contribution. Interviews with Will Allen, the original urban farmer, and Jane Goodall, one of the most distinguished primatologists and conservationists ever known, bring star power and insight to this issue. “Sharing the Vision” illustrates the awesome power of university networks, Editor-in-Chief ZLWK WKH 8QLYHUVLW\ RI &DOLIRUQLDȇV *OREDO Food Initiative, led by the visionary 3UHVLGHQW 1DSROLWDQR DQG WKH ȴJKWLQJ Banana Slugs of Santa Cruz. To illustrate the power of international collaboration in discovery science, we EULQJ \RX RXU ȴUVW YLGHR SURGXFWLRQ SDJH 98), from the remote regions of Colombia, where breakthroughs in microbiology are creating a model for future microbialplant-breeding programs while making great strides in food security today.

Harvesting sustainablygrown, local mushrooms.

World Food Prize laureate and Cultures FRQWULEXWLQJ DXWKRU *HELVD (MHWD UHPLQGV XV LQ KLV SRZHUIXO TXRWH that “global food security is the foremost challenge to humanity.” While we are in the infancy of realizing breakthroughs and innovations to alleviate the food security challenge, we hope this issue of Cultures GUDZV \RX LQ WR MRLQ WKH ȴJKW SNAPSHOT OF CULTURES

6,000+

reads online in over 75 countries

44

countries made contributions

105,598 copies mailed worldwide

Visit www.asm.org/cultures for additional content and interactive features! CULTURES Vol 2, Issue 1 » Page 5

FOOD SECURITY IS MORE THAN JUST FOOD LAND 38.6% of the world’s ice-free surface is used for agriculture. 1

WATER Agriculture is responsible for 87% of total water use globally. 2

ENERGY The food sector accounts for around 30% of the world’s total energy consumption. 3

CLIMATE CHANGE The UN estimates that agriculture is responsible for 43%-57% of all anthropogenic greenhouse gas emissions. 4

HUNGER The cost to end world hunger is 30 billion dollars a year. 5

WASTE Nearly 1.3 billion tons of food is wasted each year. 6

GENDER INEQUALITY If women farmers had the same access to resources as men, the number of hungry people in the world could be reduced by up to 150 million people. 7

FUTURE The world’s population is expected to reach 9 billion by 2050. To feed that population, crop production will need to double from current levels. 8

HOW MUCH WATER DOES IT TAKE TO MAKE FOOD? 1 pound of chicken 1 hamburger 1 almond

TA KE S

TA KES

TA KE S

500 gallons of water 9

4,000-18,000 gallons of water 10

1.1 gallons of water 11

1 slice of bread

TA KES

10 gallons of water 12

1 pound of processed rice

TA KES

1 pound of chocolate

2,061 gallons of water 14

TA KE S

299 gallons of water 13

CITATIONS CAN BE FOUND ON PAGE 108.

H A P P E N I N G N O W:

W I L L ALLEN Will Allen is an American urban farmer based in Milwaukee. A retired professional basketball player and corporate businessman, Mr. Allen now serves as director of *URZLQJ 3RZHU ΖQF D PDWXUH XUEDQ IDUPLQJ SURMHFW LQ :LVFRQVLQ +H LV DQ LQČľXHQWLDO leader of food security and a pioneering urban farmer, who was awarded the MacArthur Foundation “Genius Grantâ€? in 2008. Growing Power works to provide equal access WR KHDOWK\ KLJK TXDOLW\ VDIH DQG DÎ?RUGDEOH IRRG IRU SHRSOH LQ DOO FRPPXQLWLHV E\ providing hands-on training, on-the-ground demonstrations, outreach and technical assistance through the development of Community Food Systems that help people grow, process, market, and distribute food in a sustainable manner.

PETER: This year marks the target date for meeting the UN Millennium Development Goals. How do you think the global community has done so far? MR. ALLEN: We are in the infancy stages of developing local food systems again, a renaissance that I call the “Good Food Revolution,� which is the title of my new book. And, we have made some progress,

particularly in educating people, EHFDXVH WKDWȇV ZKHUH LW DOO VWDUWV 7KDWȇV SDUW RI RXU PLVVLRQ DV DQ organization. PETER: What needs to be done over the next 30 to 40 years to address the population increase? MR. ALLEN: Fifty percent of the ZRUOGȇV SRSXODWLRQ DOUHDG\ OLYHV LQ cities. We have to grow more food

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closer to these urban areas. As part of the solution, we have designed and hope to build the ȴUVW UHDO YHUWLFDO IDUP :H DUH JRLQJ WR VWDUW ZLWK D ȴYH VWRU\ building, use it as a training facility, and replicate that model on a larger scale. PETER: With prediction models estimating 75% of the ZRUOGȇV SRSXODWLRQ OLYLQJ LQ major cities by 2050, can you tell us more about the concept of vertical farms and why you are promoting them at Growing Power? MR. ALLEN: Our vertical farm will be a multiuse facility. In many of these food deserts, where there are no grocery stores, our vertical farms will have a large retail store on WKH ȴUVW ȵRRU 7KH VHFRQG ȵRRU ZLOO EH D FRPELQDWLRQ RI a greenhouse and a stage for education. We grow vertically instead of growing on one horizontal level; we have seven RU HLJKW GL΍HUHQW OHYHOV WR maximize our use of space in our greenhouses. PETER: A retail store cuts out any need for transportation since it is all produced and sold onsite? MR. ALLEN: Most of it will be produced and sold onsite, but VRPH RI ZKDW WKH VWRUH R΍HUV will come from our other farms. Our Milwaukee, Wisconsin farm

already has 25 growing spaces with aquaponics, goats, and chickens. This building would be in addition to that production. We are now feeding about 10,000 people annually on three acres of land. This intensive production is predicated on the XVH RI KLJK IHUWLOLW\ FRPSRVW ΖWȇV DOO DERXW WKH VRLO ΖȇP D VRLO EDVHG farmer. We CHECK OUT GRQȇW JURZ WILL ALLEN’S BOOK, directly with “THE GOOD FOOD roots in the REVOLUTION”, water in our BY VISITING aquaponics HT TP://OW.LY/JOX9A systems; we actually have pots that we put in the water so you get the best of both worlds with nitrogen production and micronutrient availability from our compost. So, you get a really good-tasting product and QXWULHQW ULFK IRRG 7KDWȇV UHDOO\ where the rubber meets the road with healthy eating. PETER: Growing Power has a number of incredibly sustainable systems. The compost and vermicompost that you use turns out 40 million pounds of wouldEH ODQGȴOO ZDVWH LQWR KHDOWK\ VRLO every year. What would it take for people to adopt such systems? MR. ALLEN: People have to see D FRQFUHWH PRGHO 7KDWȇV UHDOO\ the power of Growing Power. )DUPLQJ LVQȇW VRPHWKLQJ \RX FDQ learn in a classroom. I really try to inspire them so they want to

CULTURES Vol 2, Issue 1 » Page 9

say “I can do that, I want to do that.â€? If you convince people to WKLQN WKH\ FDQ GR LW WKHQ WKDWȇV the starting point to get them inspired to actually do it. PETER: It seems as though a core component of Growing Power is to educate people with little agricultural experience about farming and growing their own food? MR. ALLEN: What we try to do is cut the learning curve by coming into the city and learning how to VISIT US AT grow inside ASM.ORG/CULTURES buildings or TO ACCESS THE on concrete. AUDIO INTERVIEW My goal WITH WILL ALLEN is to train people and AND OTHER BONUS realistically CONTENT. inform them about growing food sustainably. Sustainable farming is not a one-time deal; you also have to grow passion to overcome challenging moments. I believe that sustainable agriculture LV WKH KDUGHVW WKLQJ WR GR ΖȇYH been in business, worked for corporate companies, and played professional basketball, and this is much harder than any of those things for me.

PETER: What can individuals in other professions do to support the systems that Growing Power is putting in place? MR. ALLEN: The food system touches everyone, from all walks of life, and they all can PDNH D GLÎ?HUHQFH :H QHHG Č´QDQFH SHRSOH VRFLDO ZRUNHUV psychologists, biologists, and scientists. The food system will create thousands of new jobs. We have to develop these relationships that lead to partnerships. For example, Growing Power recently partnered with the Chicago school system when they purchased 30,000 pounds of our carrots, the largest farm-toschool sale in history, according to the U.S. Department of Agriculture. But this was only a one-day consumption for some 400,000 students — a drop in the bucket. We need sustained involvement from all sectors of society to make this a continuous reality. PETER: Here at Cultures, we are interested in ways scientists and farmers can can collaborate. From your perspective as a farmer, what role can science play? MR. ALLEN: We need to FRQGXFW VFLHQWLČ´F VWXGLHV WR measure the nutritional value of food and to better underVWDQG VRLO DQG WKH EHQHČ´FLDO

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microorganisms that provide nutrients to plants, which give good taste and nutritional value to our food. Science plays a huge role in the food system that I visualize for the future. We also QHHG D TXDQWLȴDEOH VWRU\ DERXW the inputs in industrial agriculture DQG ZKDW H΍HFW WKRVH LQSXWV DUH having on the health of humans and the environment. PETER: In the past decade, there has been a huge buzz around sustainable farming. Growing Power has been at the center of that in a number of food documentaries, publications, and interviews. How has all the added attention changed your approach in what you do with Growing Power? MR. ALLEN: ΖWȇV JLYHQ PH D platform as the leader of this renaissance of food system

TO LEARN MORE change. The ABOUT MR. ALLEN attention has AND GROWING helped the POWER,VISIT WWW. organization GROWINGPOWER.ORG JURZ ΖWȇV made us think about what we do and ZKHUH ZHȇOO JR QH[W Ζ KDG WR come up with something that was believable, a system that would provide enough so that when people walk through the door they do not just see all these microprojects going on. When they walk in, they see a 10,000-gallon system that can grow 10,000 tilapia or 7,000 lake perch. When they walk in, they see a system on three acres of land that can feed 10,000 people. When they walk in, they see a three-acre compost pile that produces over a million pounds of soil.

PETER: In thinking about our young farmers, scientists, and

GROWING POWER PA R T N E R S W I T H U W M I LWA U K E E ’ S F R E S H WAT E R FISH PROGRAM TO ENHANCE THEIR AQUAPONICS SYSTEMS.

VWXGHQWV ZKDWȇV WKH RQH SLHFH RI advice you would want to give them if you were to talk to any of them? MR. ALLEN: I speak to young people all the time at universities and high schools, all ages. The message I try to get out to them is to learn something new every day. I also encourage them to go out and volunteer in the community. ΖW GRHVQȇW KDYH WR EH ZLWK D IRRG organization necessarily. In my experience, you get twice as much as you put into those moments. I always bring the message to kids in terms of thinking about their longevity. The United States is ranked third in terms of life expectancy in RXU KHPLVSKHUH &DQDGD LV Č´UVW DQG Cuba is ranked second. Americans are shocked to hear that Cuba is second, until they learn that Cuba has one of the most extensive sustainable food systems in the world. Our food should be our medicine. PETER: ΖW PLJKW NLFN RÎ? WKH QH[W IRRG craze, but, what is your favorite food? MR. ALLEN: Ζ OLNH D ORW RI GLÎ?HUHQW IRRGV Ζ UHDOO\ OLNH RNUD LWȇV HDVLO\ RQH of my favorite vegetables. I eat a lot RI Č´VK DQG FRXOG SUREDEO\ HDW LW HYHU\ day. My wife is a fabulous cook. We eat at home most of the time; she Č´[HV D ORW RI KHDOWK\ IRRGV 6KDULQJ food is something my family has always done; my mother would feed anyone who was hungry. Now I do that for a lot of people, and it gives me great joy.

GROWING POWER SUPPORTS OVER 200 VA R I E T I E S O F CROPS ON 300 A C R E S O F L A N D. CULTURES Vol 2, Issue 1 » Page 13

M AURIC IO A NTON I O LOPES Agricultural Biodiversity and Global Food Security

CECILIA DO NASCIMENTO NUNES Reducing Food Waste: A Global Challenge

In each issue, we ask experts to write an essay from their perspective on one central theme.

In this issue, they discuss the challenges and opportunities in creating food systems for the future.

MAY R. BE RE NB AUM Buzzkill: Pollinators and Food Security (Theirs + Ours)

R UST Y RO DRIGUEZ A Microbial Future for Food Security

AGRICULTURAL BIODIVERSITY AND GLOBAL FOOD SECURITY by: MAURICIO ANTONIO LOPES, PH.D.

The Russian botanist, geneticist, and JHRJUDSKHU 1LNRODL 9DYLORY Č‚ 1943), is unfortunately little known. In 1919, he began expeditions to dozens of countries on five continents to systematically collect the varieties of all the plant species that he could. Vavilov was obsessed with biodiversity and dreamed of solving the problem of hunger. After years of conflict with the Stalinist regime, he died in a labor prison camp in Siberia. Sadly, a man who spent his life promoting nutrition and food ultimately died from the lack of it. Redeemed by history, Vavilov is acclaimed as a Noah of plants, the pioneer of the creation of gene banks for the preservation and improvement of cultivated crop species. Today, there are thousands of Vavilovs around the world, collecting seeds and trying to study, catalog, and protect them to ensure ample access to plant diversity for crop variety development. Many VFLHQWLVWV IURP LQVWLWXWLRQV LQ GLÎ?HUHQW FRXQWULHV are the keepers of this genetic heritage, recognized as the main foundation of agriculture. A standing symbol of the attention and the care of humanity with these vital resources lies in the Arctic Circle,

CULTURES Vol 2, Issue 1 Âť Page 17

1,200 km away from the North Pole, in a remote archipelago of Svalbard, which belongs to Norway. There, inside a permanently frozen mountain, the Global Seed Vault was built on a rock, a giant safe that holds a treasure for humanity. Three underground concrete chambers, kept at 20 degrees below zero Celsius, were built at the end of a tunnel 150 m long and 180 m below the top of the mountain. This safe, dug into solid rock, guards airtight boxes with about 820,000 samples, originating from almost every T H IS S A F E, D U G country in the world. The collection has unique INTO SOLID ROCK, varieties of major African and Asian food staples GUA R D S A I R T I G H T such as rice, wheat, cowpea, and sorghum, as well BOXES WITH ABOUT DV (XURSHDQ DQG $PHULFDQ YDULHWLHV RI PDL]H 820,000 S A MPL E S , eggplant, lettuce, barley, and potato. The entire complex was built to last hundreds and even O R IGINAT I N G F R O M thousands of years and resist what is possible ALMOST EVERY to imagine: earthquakes, nuclear accidents, and COUNTRY IN global warming. The capacity is 4.5 million seed THE WORLD. samples, which can ensure the recovery of food species hundreds of years in the future, in case of any catastrophic loss. The Vault is managed by the Global Crop Diversity Trust, an independent international organization working to guarantee the conservation of crop diversity, in connection with the International Treaty on Plant Genetic Resources for Food and Agriculture, of the 8QLWHG 1DWLRQV 2UJDQL]DWLRQ IRU )RRG DQG $JULFXOWXUH )$2 7KH remote storage facility in Svalbard has the mission to safeguard DV PXFK RI WKH ZRUOGȇV XQLTXH FURS JHQHWLF PDWHULDO DV SRVVLEOH while also avoiding unnecessary duplication. It already holds the most diverse collection of food crop seeds in the world. And more than 100 institutes worldwide are currently regenerating unique accessions and safety duplicates to be deposited in the frozen mountain in the future. To send a backup to Svalbard symbolizes our care and attention to food security in the future. In fact, the Svalbard Global Seed Bank is a legacy of our generation. It is an insurance policy against the constant threat of loss of genetic variability, one of the greatest dangers to haunt humanity. The seeds stored in germ plasm banks contain reserves of genetic variability that can help us face multiple threats to food and nutrition security in the Page 18  Across the Divide  Lopes

future. They may, for example, enable responses to the impacts of JOREDO ZDUPLQJ DQG VWUHVV LQWHQVLČ´FDWLRQ H[SHFWHG LQ WKH FRPLQJ decades, as well as yet unknown demands of a society increasingly concerned with sustainability.

PREPARING FOR A CHALLENGING FUTURE The Svalbard Global Seed Bank helps draw attention and raise awareness to the need to preserve resources essential to the future of humanity. The innovative strategy of calling attention to agricultural biodiversity by storing these essential resources in a safe place is D V\PERO RI WKH KXPDQ DELOLW\ WR XQLWH YLVLRQ DQG HÎ?RUWV EH\RQG SROLWLFDO UHOLJLRXV RU FXOWXUDO GLÎ?HUHQFHV DURXQG D SURMHFW RI VXUYLYDO and sustainability. It is a relief to know that our generation has an insurance policy for future harvests. But, as we hope never to resort to our life insurance policy, we also hope never to face challenges that force us to use the seeds sent to Svalbard. The Global Seed Bank in Svalbard is a necessary extreme measure to ensure the safety of agricultural biodiversity for food security in the future. However, it should not exempt us from devising other creative strategies to mobilize genetic diversity to help humanity face increasingly challenging times in the years to come. Population will grow from the current 7.2 billion to an estimated 9.0 billion before stabilization around 2050. It means that agriculture will be increasingly pressed to produce more output with less input, and to do so considering all dimensions of sustainability – economic, social, environmental, and political. Demands for an increase in food production must, therefore, be balanced in relation to pressures on the conservation of natural UHVRXUFHV DQG UHGXFWLRQ RI GHIRUHVWDWLRQ WR PLQLPL]H WKH HÎ?HFWV RI greenhouse gases. Thus, common sense indicates that increases in agricultural production should be pursued primarily by increasing HÉ?FLHQF\ $JULFXOWXUH ZLOO UHTXLUH UHVHDUFK DQG LQQRYDWLYH V\VWHPV capable of producing advances in food productivity, safety, and TXDOLW\ ZLWK VSHHG DQG HÉ?FLHQF\ KLJKHU WKDQ WKRVH DFKLHYHG LQ WKH past. Many dimensions of agricultural research will have to receive more attention and support, if we are to face the challenges ahead. More attention to research in genetic resources and crop breeding is paramount to expand the variability base, and to mobilize new ELRORJLFDO IXQFWLRQV FDSDEOH RI KHOSLQJ DJULFXOWXUH IXOČ´OO LWV SDUW LQ WKH pursuit of a sustainable future. CULTURES Vol 2, Issue 1 Âť Page 19

(From top left, clockwise) Potato crops in test tubes. 7KH ȴUVW $XVWUDLOLDQ deposit to the Svalbard Global Seed Vault. Yam in vitro. Bean diversity at the Svalbard Global Seed Vault. Beans at the CIAT gene bank in Colombia were shipped for conservation at the Svalbard Global Seed Vault.

Here are some challenges the agricultural research community will have WR IDFH WR HQVXUH WKDW DJULFXOWXUDO ELRGLYHUVLW\ ZLOO EH HÉ?FLHQWO\ PRELOL]HG to help the world achieve and maintain food security in the future.

STRENGTHENING CROP-BREEDING CAPACIT Y

The production of new, more adapted and productive crop varieties, a result of genetic improvement, is one of the main contributions of agricultural research to humanity. Plant breeders have been able to adapt plants to a wide range of agricultural areas around the world, to cropland with marked GLÎ?HUHQFHV LQ VRLO DQG FOLPDWH LQWHQVH ELRWLF DQG DELRWLF VWUHVVHV DQG GLYHUVLČ´HG WHFKQRORJ\ XVDJH SDWWHUQV 7KXV WKH capacity to develop genetic innovations in the form of improved crop cultivars will continue to be fundamental to all countries, especially in the face of increasing challenges posed by FOLPDWH FKDQJH DQG VWUHVV LQWHQVLČ´FDWLRQ 6WUHQJWKHQLQJ FURS EUHHGLQJ FDSDFLW\ WKURXJK HÉ?FLHQW UHVHDUFK LQ SODQW JHQHWLFV and biotechnology will ensure that agriculture maintains the ability to respond to problems that may jeopardize food and nutritional security in the future.

SUSTAINABLE USE OF WATER

Despite being the sector that already consumes the most water, irrigated agriculture will continue to increase in the future, due to climate change, which leads to more extreme weather events – especially droughts. Also, the need to increase agricultural productivity to meet the demands of a growing population will LQFUHDVH FRQFHUQV DQG FRQȾLFWV UHODWHG WR FRPSHWLWLYH XVHV RI water. Therefore, a major challenge for the future will be the optimization of water use by agriculture in order to reduce the SUHVVXUH RQ WKLV ȴQLWH UHVRXUFH DQG WR UHOHDVH ZDWHU IRU RWKHU purposes. Innovations to rationalize the use of water and to

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avoid or reduce its waste will be critical to meet the growing demand for food, with minimal environmental impacts. Access to genetic variability and to biotechnological tools and processes to empower crop breeding will be essential to make FURSV LQFUHDVLQJO\ HÉ?FLHQW LQ WKH XVH RI ZDWHU

MORE EFFECTIVE PROTECTION OF AGRICULTURE

One of the critical challenges for food production is the movement of exotic organisms or invasive species from one region to another, depending on trade, transport, and tourism. Globalization of pests leads to the displacement of organisms IURP RQH UHJLRQ WR DQRWKHU LQWHQWLRQDOO\ RU QRW ZLWK VLJQLČ´FDQW potential for economic, environmental, and social impacts. This UHDOLW\ KDV OHG WR WKH LQWHQVLČ´FDWLRQ RI FRQWURO SUDFWLFHV DQG LQ PDQ\ FDVHV WKH MXVWLČ´FDWLRQ IRU XQIDLU PDUNHW SURWHFWLRQ 6WURQJ emphasis on technological innovation is critical to meet the diverse demands of importing countries and response to rigid compliance standards that are consolidated internationally. Countries will have to develop production systems sustained in sanitary practices consistent with internationally accepted patterns of quality and safety assurance for their agricultural products. Availability of genetic resources and breeding research on plant resistance to pests will play an increasingly prominent role in the defense of agriculture around the world.

INCREASING SAFET Y AND EFFICIENCY OF AGRICULTURAL INPUTS There is no doubt that agriculture will be pressed to seek alternatives or substitutes for inputs of high environmental impact and/or derived from nonrenewable sources. Many conventional inputs, like pesticides and fertilizers, contribute to the rising costs in food production, may have deleterious LPSDFWV RQ WKH HQYLURQPHQW DQG GLUHFWO\ RU LQGLUHFWO\ DÎ?HFW global warming processes. Therefore, it is necessary to

CULTURES Vol 2, Issue 1 Âť Page 23

develop alternative and safer sources of nutrients, such as QLWURJHQ Č´[DWLRQ E\ EDFWHULD RU ELRUHOHDVH RI SKRVSKRUXV and potassium from nonconventional mineral sources. Also, the research in genetic resources can contribute to LGHQWLI\ WKH YDULDELOLW\ LQ WKH HÉ?FLHQF\ RI QXWULHQW XVH E\ plants, particularly those nutrients that are scarce or may have a large potential impact on the environment. Crop breeding and biotechnology have the capacity to mobilize this variability to change plant resistance to pests and QXWULHQW XVH HÉ?FLHQF\ ZLWK D KLJK SRWHQWLDO RI LPSDFW LQ WKH sustainability of agriculture.

LINKING FOOD, NUTRITION, AND HEALTH

The concerted integration of food, nutrition, and health strategies appears to be inevitable because of demographic FKDQJHV LQFUHDVH LQ WKH DYHUDJH DJH RI WKH SRSXODWLRQ DQG the exhaustion of health and social security systems, even in developed countries. The gradual change to a disease prevention paradigm will require food more suited to the QHHGV RI FRQVXPHUV ELRIRUWLČ´HG ZLWK YLWDPLQV PLQHUDOV and high-quality protein), adapted to demographic changes LQFUHDVLQJO\ HOGHUO\ SRSXODWLRQ DQG FDSDEOH RI ERRVWLQJ SHUIRUPDQFH LQ YDULRXV FDSDFLWLHV SK\VLFDO LQWHOOHFWXDO HWF Genetic improvement will have to focus on the development of food with high nutritional and functional density and high quality, producing minimal waste and enabling production at low cost with high productivity.

SUSTAINABLE INTENSIFICATION OF L AND USE Technologies capable of allowing increased and more sustainable use of the natural resource base will receive more attention in the future. In many parts to the world, agricultural land has been degraded and abandoned. If recovered, these are the ideal areas for the expansion of

Page 24 Âť Across the Divide Âť Lopes

agriculture, livestock, and planted forest, without the need for further deforestation. It makes more sense to recover degraded areas than to open forested areas to farming. Integrated production systems, such as crop-livestock and crop-livestock-forest, are already proven possibilities for land recovery in many countries, especially in the tropical belt of the world. Such technological innovations may allow configurations of low-carbon agriculture and the dissemination of sustainable and more resilient farming practices. The research on genetic resources and breeding will contribute to the development of plants and animal breeds better adapted to low-carbon agricultural systems based on crop-livestock and croplivestock-forest integration.

MOVING AGRICULTURE INTO THE BIOECONOMY 7KH WKHPH ČŠ*UHHQ (FRQRP\Č‹ IUHTXHQWO\ DSSHDUV in discussions related to the future of sustainable development. Biomass and biorefineries tend to play a key role in response to global climate change, to meet the demands for sustainable energy, chemicals, and new bio-based materials. There is no denying the emergence of a value chain around biomass, which will create significant opportunities for new business and a new technological and industrial paradigm based on low carbon. The growth of the bio-based economy can generate multiple opportunities for economic growth and creation of new jobs, including in rural areas. And one can foresee the number of technical, strategic, and commercial challenges that must be addressed before such green industries flourish. Many countries in the world are able to leverage the economic potential and sustainability of new bioindustries, both to enhance clean energy production and to develop a new and thriving renewable chemicals industry. Agricultural biodiversity and research on genetic resources, breeding, and biotechnology will be essential to support this new development paradigm, which has great potential to contribute to a more sustainable future.

CULTURES Vol 2, Issue 1 Âť Page 25

The challenges highlighted previously indicate that changing agriculture and food production in ways that ensure improved sustainability and a healthier and more nutritious food supply involve the increased use of biodiversity for food and agriculture. Despite the scale of the challenges, one must also recognize that the technological progress on several fronts is impressive, LQFUHDVLQJ FKDQFHV RI VXFFHVVIXO UHVSRQVH 6FLHQWLČ´F UHYROXWLRQV DUH KDSSHQLQJ LQ YDULRXV Č´HOGV RI NQRZOHGJH LQ ELRORJ\ ZLWK JHQRPLFV in physics and chemistry with nanotechnology, in information and communication technology, with innovations that increase our ability to respond to risks and challenges. In recent years, biology has produced tremendous advances that allow us to broaden our understanding of the complex mechanisms in plants, animals, and microorganisms. From such advances will arise innovations to DJULFXOWXUDO GLYHUVLČ´FDWLRQ VSHFLDOL]DWLRQ DQG YDOXH DJJUHJDWLRQ besides increased productivity, safety, and quality of food essential to ensure a more sustainable future for humanity.

MAURICIO ANTONIO LOPES, PH.D. Maurício Lopes, a plant geneticist by training, received his B.Sc. degree in Agronomy (1983) from the Federal University of Viçosa, Brazil, his M.S. degree in Plant Genetics (1989) from Purdue University, West Lafayette, Indiana, USA and his Ph.D. in Molecular Biology (1993) from the University of Arizona, Tucson, Arizona, USA. Dr. Lopes served in a number of national and international committees, missions, panels, and working groups related to agricultural R&D, including, the Food and Agriculture Organization of the United Nations. Since 2013 he has been a member of the Global Panel on Agriculture and Food Systems for Nutrition, in London, and member of the Executive Board of the Global Crop Diversity Trust in Bonn, Germany. Currently, he is the President of Embrapa, the Brazillian Agricultural Research Corporation.

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CULTURES Vol 2, Issue 1 » Page 27

REDUCING FOOD WASTE: A GLOBAL CHALLENGE by: CECILIA DO NASCIMENTO NUNES, PH.D.

Reducing food waste and increasing food security to ensure the availability and accessibility of safe and nutritious food is a key problem of global significance. Although reducing food waste through the food supply chain has always been a concern, increased awareness has only recently been brought to this critical global issue. The continuous growth in world population and food demand inevitably requires an increase in food production. Reducing global food waste can help balance food production, increase food availability, and reduce the use of valuable economic and natural resources while protecting the environment. FOOD WASTED Food is a valuable resource, and, yet, every year around the world, millions of tons of food that could have been HDWHQ LV ZDVWHG 6LJQLČ´FDQW DPRXQWV RI IRRG DUH ORVW L H LQHGLEOH RU FRQVXPHG E\ SHVWV RU ZDVWHG L H edible, but not eaten because of poor quality or other reasons) throughout the supply chain, from the farm to the consumer. In my almost 20 years as a scientist, I have worked to understand and demonstrate how food, particularly fresh fruits and vegetables, should be handled so as to maintain its overall quality and to reduce waste. The results from my research and the research of others have clearly shown that global food waste between the farm and consumer homes LV VLJQLČ´FDQW DQG GHSHQGLQJ RQ WKH W\SH RI IRRG may range from 20 to 50% of total food production.1-5

CULTURES Vol 2, Issue 1 Âť Page 29

ΖQ 1RUWK $PHULFD DQG (XURSH WKH PDMRULW\ RI IRRG LV ZDVWHG DW WKH UHWDLO DQG FRQVXPHU OHYHOV DOWKRXJK VLJQLȴFDQW ZDVWH also occurs early in the food supply chain. In less industrialized countries, food waste appears to occur mostly during distribution because of poor storage and transportation conditions.1-3,5-7 As a result, a large volume of food is being discarded and never consumed, yet around the world millions of people live in food-insecure FURTHERMORE, WHAT households. In the United States alone, about IS ASTONISHING 15% of people do not have consistent access to safe and nutritious food.8 Wasting food also IS THAT, WHILE represents loss of money and other resources L E S S T H A N 10% O F invested in producing food that will never be AM E R I C A N S M E ET consumed. In addition, wasted food has a major THE RECOMMENDED impact on the environment because it disturbs DAILY G U I D E L I N E S WKH HQYLURQPHQWȇV ELRSK\VLFDO EDODQFH LQFUHDVHV FOR CONSUMPTION DLU DQG ZDWHU SROOXWLRQ DQG H[SDQGV ODQGȴOOV OF FRUITS AND

1,3,9,10

VE G ETA BL ES, 13 UP TO

30%

OF FRESH

PRODUCE PURCHASED

THE MOST WASTED: FRESH FRUITS AND VEGETABLES

IS THROWN AWAY AT

Fresh fruits and vegetables are the foods most often wasted because of their high perishability and postharvest handling requirements, and also because the quality of their appearance is often overemphasized. As a result of the relatively short shelf life of fresh fruits and vegetables, the time for transportation, distribution, and display at stores is often very short before the produce becomes unacceptable for sale RU FRQVXPSWLRQ (YHQ ZLWK WKH PRVW HÉ?FLHQW GLVWULEXWLRQ DQG temperature management systems in place, fresh produce still easily has the highest percentage of losses among all types of IRRGV DW UHWDLO VWRUHV DQG DW FRQVXPHUVȇ KRPHV 7KH ODFN RI quality consistency combined with premature decay has led to consumer dissatisfaction, resulting in increased wastage and reduced consumption of fresh fruits and vegetables.

THE CONSUMER LEVEL.

Waste of fresh fruits and vegetables begins at the farm and accumulates throughout the supply chain. In developed countries, it is estimated that wastage can be as high as 52%.4,9,11

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TOTALLY WASTED? When we were conducting a waste study in several retail stores, we found many fruits and vegetables in trash containers that could still be consumed fresh, if trimmed or sorted, or used for juices, smoothies, or for cooking.

CULTURES Vol 2, Issue 1 Âť Page 31

Page 32 » Across the Divide » Nunes

For example, in the United Kingdom, total fruit and vegetable waste accounts, respectively, for almost 14 and 26% of the weight and for 11 and 14% of the cost of food that could have been eaten if managed or stored correctly.12 6SHFLČ´FDOO\ DW WKH IDUP OHYHO RI IUHVK IUXLWV and vegetables produced are wasted, whereas postharvest handling and storage waste is estimated to be 3%; at the retail and consumer levels, waste increases to 12 and 28%, respectively.4,11 Furthermore, what is astonishing is that, while less than 10% of Americans meet the recommended daily guidelines for consumption of fruits and vegetables,13 up to 30% of fresh produce purchased is thrown away at the consumer level.1,4,14

WHERE AND WHY FOOD WASTE OCCURS Food waste occurs at every step of the supply chain, from the production site to consumer homes. However, depending on the level RI GHYHORSPHQW RI FRXQWULHV IRRG ZDVWH PD\ RFFXU DW GLÎ?HUHQW VWHSV LQ the supply chain. In low-income countries, food waste seems to occur mainly on the farm and during storage and transportation, mostly EHFDXVH RI OLPLWDWLRQV LQ WKH LQIUDVWUXFWXUHV H J ODFN RI UHIULJHUDWHG storage and transportation, inadequate packaging). Thus, the food that is available for consumption is rarely wasted because of its scarcity and also because the time between purchase and consumption is usually very short. On the other hand, in medium- and high-income countries, IRRG LV PRVWO\ ZDVWHG XS WR DW WKH UHWDLO DQG FRQVXPHU OHYHOV KRZHYHU VLJQLČ´FDQW ZDVWH DOVR RFFXUV DW WKH IDUP DQG GLVWULEXWLRQ CULTURES Vol 2, Issue 1 Âť Page 33

levels.1, 3-5 The major causes of food waste in industrialized countries have been attributed to several factors, such as supply agreements EHWZHHQ IDUPHU DQG EX\HU L H SURGXFWLRQ JUHDWHU WKDQ QHHGHG WR account for bad weather, disease, and other factors that may reduce yield), high appearance quality standards that lead to rejection of food items not perfect in shape or appearance but still suitable for consumption, and consumer behavior.4,11 Some of the causes of food waste at the retail level include inadequate refrigerated storage and GLVSOD\ FRQGLWLRQV RYHUVWRFNLQJ DQG ODFN RI VWDÎ? SURSHUO\ WUDLQHG WR handle food. Furthermore, the use of a “sell byâ€? date on food labels, often used by the food industry to help retailers with stock rotation and to guarantee the consumer an acceptable level of freshness, also contributes to wastage of products that are still acceptable for consumption. At the consumer level, waste can result from buying more food than is necessary for daily needs, exposure to temperature abuse following purchase, and misinterpretation of dates on labels H J ČŠXVH EHIRUHČ‹ DQG ČŠEHVW EHIRUHČ‹ In regard to fresh fruits and vegetables, many factors contribute to substantial wastage throughout the supply chain. At the farm level, an entire crop production can be rejected or never harvested because of disease, pests and weather, overproduction, low market price, or simply because the product does not meet the quality standards. During postharvest, waste can occur during sorting, handling, storage, and distribution. For example, poor temperature management often encountered during handling and distribution is one of the major causes of deterioration in the appearance and nutritional value of fresh fruits and vegetables at the retail level.6,15-19 It is estimated that poor postharvest temperature management causes 25 to 50% of fresh fruit and vegetable waste.20-22 In addition, current refrigeration systems used in supermarkets to store or display fresh produce often are set to desired temperatures, but the actual temperatures inside the display may vary depending on the location of the load and loading charge, which also leads to decreased quality and, subsequently, waste.23-25 Furthermore, because of poor handling conditions through the supply chain, by the time consumers purchase fresh fruits and vegetables, half of their nutritional value may already be lost, even though their appearance is still acceptable.26 Finally, it is estimated that, at the consumer level, 1.2 million tons of fresh fruits and vegetables are stored at ambient temperatures when they should be stored in the refrigerator12; this mishandling by consumers leads to premature loss of quality and waste.

Page 34 Âť Across the Divide Âť Nunes

INITIATIVES FROM SOME INDUSTRIALIZED COUNTRIES TO REDUCE FOOD WASTE Around the world, government agencies, particularly environmental protection agencies, food companies, and other organizations concerned with food waste have developed outstanding programs and partnerships with the same common objective: to reduce food waste and increase the availability of safe and nutritious food. For example, in Australia, WKH (QYLURQPHQWDO 3URWHFWLRQ $XWKRULW\ ODXQFKHG DQ LQLWLDWLYH called “Love Food Hate Wasteâ€?27 to help consumers and food companies reduce food waste. In the United States, many food companies have their own in-house waste reduction programs. At the 2014 Institute of Food Technologist $QQXDO 0HHWLQJ DQG ([SR VHYHUDO IRRG companies explained their in-house strategies to reduce food waste. For example, Mars Inc., a leading global food company, explained its goals on food waste reduction in the context RI ]HUR ZDVWH WR ODQGČ´OO ZKHUHDV *ODQELD )RRG Inc., a large cheese manufacturer, talked about the industrial experience in sustainability. $OVR LQ WKH 8QLWHG 6WDWHV WKH (QYLURQPHQWDO Protection Agency launched the Food Recovery Challenge28 and is partnering with organizations and businesses to prevent and reduce wasted food. Another waste-reduction initiative from the Grocery Manufactures Associations, the Food Marketing Institute, and the National Restaurant Association is the Food :DVWH 5HGXFWLRQ $OOLDQFH ):5$ 29 The FWRA works in collaboration with many leading food companies and stakeholders, including Feeding America and Waste Management.

AROUND THE WORLD, GOVE RNME NT AGENCIES AND OTHER ORGANIZATIONS HAVE DEVELOPED OUTSTAND ING PROGRAMS AND PARTNERSHIPS WITH THE SAME COMMON OBJE CTIVE:

TO REDUCE FOOD WAST E AN D IN CR EASE T H E AVAIL AB IL IT Y OF SAFE AN D NUTRITIOUS FOOD.

)LQDOO\ LQ (XURSH WKH (QYLURQPHQWDO 3URWHFWLRQ $JHQF\ National Waste Prevention Program has launched the (XURSHDQ :HHN IRU :DVWH 5HGXFWLRQ (::5 30 7KH (::5 has several objectives, among which are, quoting from their website, “to raise awareness about waste reduction strategies, to promote sustainable waste reduction across (XURSH DQG WR HQFRXUDJH FKDQJHV LQ WKH EHKDYLRU RI CULTURES Vol 2, Issue 1 Âť Page 35

(XURSHDQV LQ HYHU\GD\ OLIH ȋ ΖQ WKH 8QLWHG Kingdom, WRAP31, in collaboration with the government, has been doing extensive work RQ TXDQWLI\LQJ ZDVWH DW GL΍HUHQW VWHSV WKURXJK the food distribution chain. They also work closely with retailers to develop new strategies to improve the retail supply chain and to reduce waste. Another waste-reduction project LQ (XURSH ZDV GHYHORSHG E\ (8 )XVLRQV )RRG Use for Social Innovation by Optimizing Waste Prevention Strategies).32 (8 )XVLRQV ZRUNV ZLWK universities, consumer organizations, and food EXVLQHVVHV WKURXJKRXW (XURSH LQ D FROODERUDWLYH H΍RUW WR PD[LPL]H WKH XVH RI UHVRXUFHV DQG WR reduce food waste.

CECILIA DO NASCIMENTO NUNES, PH.D. Cecilia do Nascimento Nunes obtained her Ph.D. in Biotechnology from the Catholic University in Portugal, and she is currently an Assistant Professor in the Department of Cell Biology, Microbiology and Molecular Biology at the University of South Florida, and a Courtesy Faculty in the Department of Horticultural Sciences and in the Department of Food Science and Human Nutrition at the University of Florida. She is also a research member of the University of Florida-IFAS Center for Food Distribution and Retailing. The main focus of Dr. Nunes’ research is the study of biochemical responses of food tissues, systems, and bioactive compounds to growing/production environment and to environmental and physical conditions normally encountered throughout the food supply chain. Dr. Nunes’ research also helps improve the handling, distribution, and marketing system to reduce food waste, increase food security, and provide the consumer with better food quality.

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FIVE ACTIONS THAT CAN HELP REDUCE FOOD WASTE 1.

EDUCATE ALL INDIVIDUALS INVOLVED IN THE FOOD SUPPLY CHAIN, FROM TOP MANAGEMENT TO CONSUMERS, ON HOW TO HANDLE, STORE, PURCHASE, AND USE FOOD.

2.

ENHANCE THE COMMUNICATION BETWEEN FOOD PRODUCERS AND RETAILERS, IN AN EFFORT TO REDUCE OVERPRODUCTION OF FOOD.

3.

IMPROVE THE FOOD DISTRIBUTION SYSTEM, PARTICULARLY STORAGE AND DISPLAY AT THE RETAIL LEVEL.

4.

REGARDING PERISHABLE FOODS (E.G., FRESH FRUITS AND VEGETABLES):

5.

•

REVIEW THE CURRENT APPEARANCE STANDARDS (SIZE, SHAPE, COLOR, DEFECTS).

•

IF THE INITIAL QUALITY AND ESTIMATED SHELF LIFE DO NOT ALLOW PRODUCE TO TRAVEL LONG DISTANCES, SELL IT AT LOCAL AND REGIONAL MARKETS.

•

IF THE COST OF HARVESTING IS TOO HIGH AND THE MARKET PRICE IS TOO LOW, DO NOT LEAVE THE CROPS TO ROT ON THE FIELD; ADOPT THE “U-PICK” STRATEGY BY LETTING CONSUMERS HARVEST THEIR OWN PRODUCE AT A LOWER COST.

•

OFFER UNSTANDARDIZED FOODS AT LOWER PRICES; JUST BECAUSE THEY DO NOT LOOK PRETTY DOES NOT MEAN THEY ARE NOT TASTY, SAFE, AND NUTRITIOUS.

•

TRANSFORM PRODUCE THAT DOES NOT FIT APPEARANCE STANDARDS INTO JUICES, SALADS, ICE CREAM, ETC.

PURCHASE SMALLER AMOUNTS OF PERISHABLE FOODS (SHOPPING LISTS CAN HELP IN PLANNING) AND LEARN ABOUT FOOD STORAGE REQUIREMENTS AND WHAT LABELS MEAN (“SELL BY,” “BEST BEFORE,” ETC.).

REFERENCES 1. Gustavsson J, Cederberg C, Sonesson U, van Otterdijk R, Meybeck A. 2011. Global food ORVVHV DQG IRRG ZDVWH )RRG DQG $JULFXOWXUDO 2UJDQL]DWLRQ RI WKH 8QLWHG 1DWLRQV )$2 Rome, Italy. http://www.fao.org/docrep/014/mb060e/mb060e00.pdf. Accessed January 22, 2015. 2. WRAP. 2008. The food we waste. Banbury, U.K. ISBN: 1-84405-383-0. http://wrap. s3.amazonaws.com/the-food-we-waste. Accessed January 22, 2015. 3. Lundqvist J, de Fraiture C, Molden D. 6DYLQJ ZDWHU IURP Č´HOG WR IRUN FXUELQJ ORVVHV and wastage in the food chain. SIWI Policy Brief, Stockholm, Sweden. http://www.siwi.org/ documents/Resources/Policy_Briefs/PB_From_Filed_to_Fork_2008.pdf. Accessed January 22, 2015. 4. Gunders D. 2012. Wasted: how America is losing up to 40 percent of its food from farm to ODQGČ´OO 1DWXUDO 5HVRXUFHV 'HIHQVH &RXQFLO 15'& ΖVVXH 3DSHU Ζ3 % KWWS ZZZ QUGF RUJ IRRG Č´OHV ZDVWHG IRRG LS SGI $FFHVVHG -DQXDU\ 3DUČ´WW - %DUWKHO 0 0DFQDXJKWRQ 6 2010. Food waste within the supply chains: TXDQWLČ´FDWLRQ DQG SRWHQWLDO IRU FKDQJH WR Philos Trans R Soc Lond B Biol Sci 365:3065–3081. 1XQHV 0&1 (PRQG -3 5DXWK 0 'HD 6 &KDX .9 (QYLURQPHQWDO FRQGLWLRQV HQFRXQWHUHG GXULQJ W\SLFDO UHWDLO GLVSOD\ DÎ?HFW IUXLW DQG YHJHWDEOH TXDOLW\ DQG DPRXQW RI waste. Postharvest Biol Technol 51:232–241. *RGIUD\ +& %HGGLQJWRQ -5 &ULWH Ζ5 HW DO 2010. Food security: the challenge of feeding 9 billion people. Science 327:812–818. 8. Coleman-Jensen A, Nord M, Andrews M, Carlson S. 2012. Household food security in the 8QLWHG 6WDWHV LQ 8 6 'HSDUWPHQW RI $JULFXOWXUH (FRQRPLF 5HVHDUFK 5HSRUW 1XPEHU 141. http://www.ers.usda.gov/media/884525/err141.pdf. Accessed January 22, 2015. *ULÉ?Q 0 6REDO - /\VRQ 7$ 2009. An analysis of a community food waste stream. Agric Hum Values 26:67–81. 6WXDUW 7 2009. Waste: Uncovering the Global Food Scandal. W.W. Norton & Company, New York, NY. .DGHU $$ 2005. Increasing food availability by reducing postharvest losses of fresh produce. Acta Hortic 682:2169–2175. 12. WRAP. 2008. Helping consumers reduce fruit and vegetable waste: summary report. %DQEXU\ KWWS ZZZ ZUDS RUJ XN VLWHV Č´OHV ZUDS :5$3 57/ )LQDO report.pdf. Accessed January 22, 2015. .LPPRQV - *LOOHVSLH & 6H\PRXU - 6HUGXOD 0 %ODQFN +0 2009. Fruit and vegetable intake among adolescents and adults in the United States: percentage meeting individualized recommendations. Medscape J Med 11:26. %X]E\ -& +\PDQ - 6WHZDUW + :HOOV +) 2011. The value of retail- and consumer-level fruit and vegetable losses in the United States. - &RQVXPHU $Î?DLUV Fall:492–515. 15. Nunes MCN. 2008. Color Atlas of Postharvest Quality of Fruits and Vegetables. Blackwell Publishing, Ames, IA. Page 38 Âť Across the Divide Âť Nunes

'HD 6 %UHFKW -. 1XQHV 0&1 2008. Impact of environmental conditions during distribution on tomato quality and decay. Proc Fla State Hortic Soc 121:289–296. 17. Lai YP, Nunes MCN. (QYLURQPHQWDO FRQGLWLRQV HQFRXQWHUHG GXULQJ GLVWULEXWLRQ IURP WKH Č´HOG WR WKH VWRUH DÎ?HFW WKH TXDOLW\ RI VWUDZEHUU\ FY $OELRQ Proc Fla State Hortic Soc 124:213–220. 1XQHV 0&1 (PRQG -3 <DJL] < 2011. Distribution center and retail conditions DÎ?HFW WKH VHQVRU\ DQG FRPSRVLWLRQDO TXDOLW\ RI EXON DQG SDFNDJHG VOLFLQJ FXFXPEHU Postharvest Biol Technol 59:280–288. 3HOOHWLHU : %UHFKW -. 1XQHV 0&1 (PRQG -3 2011. Quality of strawberries shipped by WUXFN IURP &DOLIRUQLD WR )ORULGD DV LQČľXHQFHG E\ SRVWKDUYHVW WHPSHUDWXUH PDQDJHPHQW practices. Hortic Technol 21: 482–493. 20. Harvey JM. 1978. Reduction of losses in fresh market fruits and vegetables. Annu Rev Phytopathol 16:321–341. 5LSSRQ /( 1980. Wastage of postharvest fruit and its control. CSIRO Food Res Q 40:1–12. 'HVDL %% 6DOXQNKH '. 1991. Fruits and vegetables, p 301–355. In Desai BB, Salunkhe '. HG Foods of Plant Origin. Production, Technology and Human Nutrition. AVI, New York, NY. /H%ODQF 'Ζ 6WDUN 5 *RJXHQ % %HDXOLHX & 1996. Perishable food temperature in retail stores, p 42–51. In New Developments in Refrigeration for Food Safety and Quality, Refrigeration Science and Technology. Proceedings of the Meeting of Commission C2 with Commissions B2, D1 and D2-3. International Institute of Refrigeration, Paris, France. 9LOOHQHXYH 6 (PRQG -3 0HUFLHU ) 1XQHV 0&1 $QDO\VH GH OD WHPSÂŤUDWXUH GH OȇDLU dans un comptoir rĂŠfrigĂŠrĂŠ. Rev GĂŠn Froid 1025:17–21. 1XQHV 0&1 9LOOHQHXYH 6 (PRQG -3 5HWDLO GLVSOD\ FRQGLWLRQV DÎ?HFWV TXDOLW\ FKDUDFWHULVWLFV RI EURFFROL ČľRUHWV 3DSHU 1R SUHVHQWHG DW 3URFHHGLQJV RI WKH WK International Congress of Refrigeration, Sydney, September 19 to 24, 1999. 3URXO[ ( <DJL] < 1XQH 0&1 (PRQG -3 2010. Quality attributes limiting snap EHDQ Phaseolus vulgaris L.) postharvest life at chilling and non-chilling temperatures. HortScience 45:1238–1249. 27. NSW EPA. Love Food hate waste. http://www.lovefoodhatewaste.nsw.gov.au/business/ home.aspx Accessed January 22, 2015. 28. U.S. Environmental Protection Agency. Food Recovery Challenge. http://www.epa.gov/ foodrecoverychallenge/ Accessed January 22, 2015. 29. Grocery Manufacturers Association. Food Waste Reduction Alliance. http://www. foodwastealliance.org/ Accessed January 22, 2015. 30. Environmental Protection Agency. (XURSHDQ :HHN IRU :DVWH 5HGXFWLRQ KWWS WHVWZHE epa.ie/waste/nwpp/europeanweekforwastereduction/ Accessed January 22, 2015. 31. WRAP. http://www.wrap.org.uk/ Accessed January 22, 2015. 32. EU Fusions. http://www.eu-fusions.org/ Accessed January 22. 2015. CULTURES Vol 2, Issue 1 Âť Page 39

BUZZKILL: POLLINATORS AND FOOD SECURIT Y (THEIRS + OURS) by: MAY R. BERENBAUM, PH.D.

)RU DSSUR[LPDWHO\ RI DOO ČľRZHULQJ SODQWV RQ the planet, comprising over 250,000 species, sexual reproduction depends on an animal partner for assistance with pollination—the movement of pollen grains, produced by anthers, to receptive female stigmatic surfaces. The number of animal species involved in pollination has been estimated at upward RI WKH YDVW PDMRULW\ RI ZKLFK ! DUH insects. Recent declines in populations of pollinators of all stripes, as it were, have rightly raised concerns about global food security.1 Pollinators contributed DQ HVWLPDWHG ELOOLRQ Čœ ELOOLRQ WR JOREDO agricultural food production in 2005, amounting to almost 10% of total global agricultural production for direct human consumption.2

CULTURES Vol 2, Issue 1 Âť Page 41

Although the bulk of calories consumed by humans derive from windpollinated grains such as rice, wheat, and corn, insect pollination, in particular, is disproportionately important in the global production of fruits, vegetables, edible oil crops, stimulant crops, and nuts. Moreover, global production of crops pollinated by insects has increased dramatically over the past half-century, tripling the demand for agricultural pollination services3 and raising the specter of critical shortages in the foreseeable future. It is no easy task to estimate the value of pollination services to agriculture or to predict their role in food security4 DQ\ VXFK HÎ?RUW LV seriously hampered by yawning data chasms relating to the size and distribution of pollinator populations and to the relative magnitude of WKH FRQWULEXWLRQ RI DQ\ VSHFLČ´F VSHFLHV WR SURGXFWLYLW\ RI DQ\ VSHFLČ´F FURS LQ DQ\ VSHFLČ´F ORFDOLW\ $ PXFK TXRWHG Č´JXUH LV WKDW RQH VSHFLHV Apis mellifera, the western honey bee, is directly or indirectly responsible for production of over 90 crops in the United States alone, which collectively amount to approximately one-third of the American diet. Certain unique biological attributes contribute to the status of honey bees as premier managed pollinators, not just in the United States, but throughout the world: large perennial colonies with tens of thousands RI ZRUNHUV WKDW FDQ IRUDJH HÎ?HFWLYHO\ IRU QHFWDU DQG SROOHQ DFURVV 8 6 monocultures, a generalized diet that allows honey bees to utilize a tremendously broad variety of plant species, communication behavior that can direct foragers to particular locations and increase the likelihood of cross-fertilization, and a predilection for nesting in cavities and their wooden box surrogates, which makes honey bees readily transportable. Thus, in the United States, managed pollination services provided by honey bees across the agricultural spectrum have been valued in excess of $15 billion.1 The relative importance of managed pollination varies both quantitatively and qualitatively by crop; honey bees are, for example, responsible for pollinating 100% of almonds DQG RU PRUH RI DSSOHV VXQČľRZHUV DQG VZHHW FKHUULHV 5 Among vegetables, 90% or more of commercial production of asparagus, DYRFDGR EURFFROL FDUURW FDXOLČľRZHU FHOHU\ FXFXPEHU RQLRQ DQG SXPSNLQ GHSHQGV RQ EHHV +RQH\ EHHV LQGLUHFWO\ EHQHČ´W WKH EHHI DQG dairy industry by virtue of contributing the bulk of pollination services for producing alfalfa and clover, the main sources for cattle fodder, and the value of crops that do not even absolutely require insect pollinators for seed production, including soybeans, olives, and grapes, can be enhanced by bee visitation, which can improve yields and quality. Potts et al.6 calculated that a loss of honey bee pollination services would WUDQVODWH LQWR D SURGXFWLRQ GHČ´FLW RI IRU YHJHWDEOHV DQG IRU Page 42 Âť Across the Divide Âť Berenbaum

fruits in the context of current consumption levels – and, owing to changing values and dietary practices, acreages planted in fruits and vegetables worldwide have been steadily increasing worldwide, presaging a potential future of shortages and escalating prices. That data chasms exist with respect to pollinator identity, HÉ?FDF\ GLVWULEXWLRQ DQG DEXQGDQFH LV D UHČľHFWLRQ RI D ORQJ KLVWRU\ RI LJQRUDQFH DQG RU LQGLÎ?HUHQFH ZLOOIXO RU RWKHUZLVH arising from the erroneous assumption that pollination services constitute an inexhaustible natural resource, not unlike sunlight. The National Agricultural Statistics Survey 1$66 EHJDQ WR UHFRUG QXPEHUV RI KRQH\ SURGXFLQJ FRORQLHV of honey bees in 1947; this systematic survey recorded a 60% decline in the number of colonies between 1947 and 2005.1 In late fall 2006 and continuing through 2007, sudden massive inexplicable losses among managed honey bee populations, ultimately associated with a distinct syndrome dubbed Colony AMONG VE GE TABLE S, Collapse Disorder, created acute shortages and 90% O R M OR E dramatically increased rental fees for honey OF COMMERCIAL bees, particularly among almond growers, who PRODUCTION OF: at that time required the use of approximately • ASPAR AG U S KDOI RI DOO $PHULFDQ FRORQLHV FLUFD PLOOLRQ to meet the pollination needs of over 600,000 • AVOCADO DFUHV RI DOPRQG WUHHV DW ČľRZHULQJ 7KH GHPDQG • BROCCOLI for pollination from just one commodity group • CARROT DOEHLW RQH WKDW DW WKH WLPH ZDV ZRUWK • CAULIFLOWER billion) brought into sharp focus the need for • CELERY better data on managed pollinator stocks. • CU CU M B ER Since that time, consistent standardized annual surveys by the Bee Informed Partnership, a • ON ION nationwide collaboration aimed at documenting • PUMPKIN and understanding colony losses, have charted DEPENDS ON BEES. steady overwintering losses ranging between 22% and 36%, well above anecdotally estimated historical levels. At least for managed honey bees, there is a historical baseline; such baseline population data are essentially nonexistent for the vast majority of pollinator species. Whatever the cause or causes of Colony Collapse Disorder ZKLFK UHPDLQ LQ GLVSXWH DQG LUUHVSHFWLYH RI ZKHWKHU CULTURES Vol 2, Issue 1 Âť Page 43

LW UHPDLQV D GLVWLQFW FDXVH RI FRORQ\ ORVVHV DOVR LQ GLVSXWH WKH phenomenon of Colony Collapse Disorder made abundantly clear the precarious status of American honey bees, contending with a myriad of challenges, including pathogens, parasites, pesticides, and modern management practices, all of which interact in a diversity of ways. Linking all of the potential drivers of colony decline, however, is the fact WKDW SROOLQDWRUV WRGD\ DUH IDFLQJ WKHLU RZQ IRRG VHFXULW\ LVVXHV (URVLRQ RI TXDOLW\ DQG GLYHUVLW\ RI IRRG UHVRXUFHV KDV FHUWDLQO\ DÎ?HFWHG KRQH\ bee health on the national level and likely contributes to declines across the pollinator spectrum. Urbanization, development, and monoculture agriculture are accompanied by regional losses in plant diversity, and habitat loss not surprisingly has been linked to colony losses. In the United States, Naug7 found that the amount of open land is directly correlated with honey yield and the ratio of open to developed land is inversely correlated with the proportion of colony losses. The problem LV QRW OLPLWHG WR WKH 8QLWHG 6WDWHV LQ (QJODQG WKH SURWHLQ FRQWHQW of beebread, the fermented form of pollen stored in the hive and used as food for workers and larvae, was negatively correlated with landscape coverage by farmland near hives and positively correlated with landscape coverage by woodlands and natural grasslands.8 Other EHHV DUH VLPLODUO\ DÎ?HFWHG EHWZHHQ DQG IRU H[DPSOH over three-quarters of plant species visited by bumble bees declined in frequency.6 Beyond changes in land use, extreme weather events, SDUWLFXODUO\ GURXJKW FDQ H[DFHUEDWH WKH ORVVHV LQ ČľRUDO GLYHUVLW\ LQ fact, heavy overwintering losses of honey bees in 2013 were thought to be linked to the severe summer drought across most of the country LQ 'URXJKWV DGYHUVHO\ DÎ?HFW EHH KHDOWK E\ UHGXFLQJ WKH RYHUDOO availability of nectar and pollen and increasing the need for individual IRUDJHUV WR Čľ\ JUHDWHU GLVWDQFHV LQ VHDUFK RI DGHTXDWH IRRG UHVRXUFHV 3HULRGV RI H[WUHPH KHDW DQG H[WUHPH FROG FDQ DOVR FDXVH PDMRU losses, and, in view of the fact that among the predicted consequences of global environmental change is an increasing frequency of extreme weather events,9 food shortages for honey bees will likely increase in frequency and intensity. The loss of diversity is particularly problematical for A. mellifera, the ZHVWHUQ KRQH\ EHH WKH ZRUOGȇV SUHPLHU PDQDJHG SROOLQDWRU 7KH very attributes that make the western honey bee so useful also make it distinctively vulnerable. The large perennial colonies demand enormous inputs of nectar and pollen throughout the entire growing season – from early spring through fall in temperate North America. 7KH QXWULWLRQDO SK\VLRORJ\ RI WKH VSHFLHV UHČľHFWV LWV ORQJVWDQGLQJ evolutionary association with a diversity of food resources. Honey bees Page 44 Âť Across the Divide Âť Berenbaum

Honeycombs: decreased pollen variety in their diet leave larval bees and their colonies vulnerable to bacterial infections and opportunistic fungi, a problem LQWHQVLȴHG E\ IXQJLFLGH DSSOLFDWLRQ

have evolved to consume a diversity of food sources, and a reduction in ČľRUDO GLYHUVLW\ FDQ LPSHGH JURZWK DQG GHYHORSPHQW &RQVXPLQJ SROOHQ from diverse sources increases honey bee immunocompetence.10 /DUYDO EHHV FRQVXPLQJ SROOHQ IURP PXOWLSOH ČľRUDO VRXUFHV RI SROOHQ exhibit superior resistance to bacterial infections and opportunistic IXQJL LQFOXGLQJ Aspergillus species) in comparison with those consuming pollen from a single pollen source,11 and a diet of pollen from multiple species of plants improves the ability of bees to fend RÎ? Nosema ceranae, a devastating microsporidial pathogen, compared with a diet consisting of a single pollen type.12 Habitat loss due to landscape-scale conversion has long been a concern in pollinator conservation, but the rates of habitat loss have been increasing because of changes in the economic and political landscape. In the United States, the Conservation Reserve Program SURYLGHV LQFHQWLYHV IRU IDUPHUV WR XVH ORZ TXDOLW\ ODQG H J SURQH WR HURVLRQ RU ČľRRGLQJ IRU SODQWLQJ HQYLURQPHQWDOO\ EHQHČ´FLDO YHJHWDWLYH cover, including, among others, pollinator habitat. In 2013, the total acreage enrolled, 25.3 million acres, was the lowest total since 1988 when the program had just started. In the United States Midwest, much of the land in the Conservation Reserve Program was taken out in order to plant corn for use as a biofuel feedstock, decreasing GLYHUVLW\ LQ DQ DOUHDG\ GHSDXSHUDWH ODQGVFDSH LQ ΖOOLQRLV WKH ČŠ3UDLULH State,â€? less than 0.01% of native tall grass prairie remains undisturbed; LQ ! DFUHV ZHUH WDNHQ RXW RI WKH &RQVHUYDWLRQ 5HVHUYH Program). Landscape scale biofuel feedstock conversion had an DGGLWLRQDO LPSDFW RQ SROOLQDWRUV LQ WKDW LQ WKH &RUQ %HOW ΖRZD ΖOOLQRLV Indiana, Missouri, and Ohio), much of the corn acreage expansion came DW WKH H[SHQVH RI VR\EHDQ DFUHDJH http://www.ers.usda.gov/amberwaves/2011-september/data-feature-where-did-the-corn-come-from. DVS[ 9/( Ζ6I=F6$); unlike wind-pollinated corn, soybeans provide both nectar and pollen for pollinators. Over the 2012 to 2013 season, among the leading causes of colony failure reported by beekeepers in backyard or sideline operations was starvation.13 Imminent starvation has other impacts on the health of honey bee colonies in that, in the absence of adequate natural forage, beekeepers often resort to replacing honey with sucrose or high fructose corn syrup. 7KHVH IRRG VXEVWLWXWHV KDYH VXEWOH HÎ?HFWV RQ KHDOWK WKDW LQ KLQGVLJKW DUH QRW DOWRJHWKHU VXUSULVLQJ %HHV FRQVXPLQJ KRQH\ LQ FRQWUDVW ZLWK sucrose or high fructose corn syrup) have higher levels of expression RI JHQHV DVVRFLDWHG ZLWK ERWK LPPXQLW\ DQG GHWR[LČ´FDWLRQ 14 Multiple SK\WRFKHPLFDOV LQ QHFWDU DQG SROOHQ DV ZHOO DV LQ SURSROLV WKH Page 46 Âť Across the Divide Âť Berenbaum

gluelike material processed from plant resins that bees use to line FHOOV DQG UHSDLU GHIHFWV LQ WKH KLYH XSUHJXODWH GHWR[LČ´FDWLRQ JHQHV and enhance metabolism of both natural and synthetic toxins. These same substances act as “nutraceuticalsâ€? and also upregulate immunity genes. In their absence, the ability of honey bees to cope with multiple forms of environmental stress can be compromised. Beyond losses in quantity of food resources through outright habitat loss, honey bees also must cope with reductions in food quality through habitat degradation. Widespread contamination of landscapes by agricultural chemicals exacerbates the problems presented by declining ČľRUDO GLYHUVLW\ :LWK ERGLHV FRYHUHG ZLWK EUDQFKHG KDLUV WKDW FDQ FDUU\ an electrostatic charge, honey bees are built to collect, retain, and transport pollen grains, but the same morphological and behavioral attributes predispose them to collect contaminants and bring them to the hive. The extent to which agricultural landscapes are contaminated with agrochemicals is dramatically illustrated by the discovery of UHVLGXHV RI ! SHVWLFLGHV DQG PHWDEROLWHV LQ EHHKLYHV LQ ZD[ pollen, and the bees themselves.15 The most frequently encountered FRQWDPLQDQWV GHWHFWHG LQ DOPRVW RI ZD[ IRXQGDWLRQ VDPSOHV ZHUH WKH DFDULFLGHV Ć‘ ČľXYDOLQDWH DQG FRXPDSKRV LQWURGXFHG LQWR WKH hive deliberately by beekeepers desperate to control the ectoparasitic varroa mite, which kills bees directly by sucking hemolymph and which weakens colonies by acting as a vector for more than a dozen viral pathogens. Although these two acaricides are individually safe for bees when used at therapeutic concentrations, when encountered at the same time they synergize each other – that is, each enhances the toxicity of the other. Thus, the virtually complete contamination of wax foundation by these two pesticides renders honey bees vulnerable to pesticide toxicity even in the absence of agrochemical contaminants. Almost as ubiquitous in the hive environment as acaricides are fungicides, widely used by farmers to cope with plant fungal diseases. Although designed to interfere with biochemical targets of fungi, IXQJLFLGHV FDQ FRPSURPLVH EHH KHDOWK LQ D YDULHW\ RI VRPHWLPHV unexpected) ways. The so-called ergosterol-biosynthesis-inhibiting IXQJLFLGHV (%ΖV RZH WKHLU DQWLIXQJDO DFWLYLW\ WR WKHLU DELOLW\ WR LQWHUIHUH ZLWK WKH IXQFWLRQ RI WKH HQ]\PH ODQRVWHURO Ĺž GHPHWK\ODVH an enzyme in the cytochrome P450 superfamily that regulates the biosynthesis of ergosterol. Because animals rely on a structurally GLÎ?HUHQW VWHURO FKROHVWHURO DQG GR QRW ELRV\QWKHVL]H HUJRVWHURO WKH QRQWDUJHW WR[LFLW\ RI WKH (%Ζ IXQJLFLGHV ZDV DVVXPHG WR EH ORZ Although direct toxicity may in fact be low, it has long been known CULTURES Vol 2, Issue 1 Âť Page 47

Succumbing to environmental stress: large-scale honey bee loss has a direct HÎ?HFW RQ YDULHW\ DQG DYDLODEOH IRRG quantities for human populations.

that these compounds interfere broadly with other cytochrome 3 IXQFWLRQV LQFOXGLQJ GHWR[LČ´FDWLRQ RI SHVWLFLGHV 7KH KRQH\ bee genome project revealed that honey bees have a dramatically UHGXFHG LQYHQWRU\ RI GHWR[LČ´FDWLRQ JHQHV DQG RQH FRQVHTXHQFH is that there are few cytochrome P450 monooxygenase enzymes equipped to detoxify xenobiotics.16 When two potential substrates compete for access to the same catalytic site of an enzyme, neither is PHWDEROL]HG YHU\ HÉ?FLHQWO\ DQG WKH UHVXOW LV V\QHUJLVWLF HQKDQFHPHQW RI WR[LFLW\ 3URFKORUD] DQ (%Ζ IXQJLFLGH ZDV VKRZQ WR LQWHUIHUH ZLWK KRQH\ EHH GHWR[LČ´FDWLRQ RI S\UHWKURLG SHVWLFLGHV RYHU \HDUV DJR almost every class of insecticide introduced in the intervening years LQFOXGLQJ EXW QRW OLPLWHG WR QHZ S\UHWKURLGV QHRQLFRWLQRLGV DQG IHQS\UR[LPDWH LV DOVR V\QHUJL]HG E\ WKHVH (%Ζ SHVWLFLGHV 17 Fungicide contaminants thus have the potential for rendering other residues substantially more toxic. Fungicide contaminants in pollen can also render honey bees more vulnerable to their own fungal pathogens. Pettis et al.18 examined pollen brought back to hives by foraging bees and found high fungicide loads; moreover, bees consuming pollen heavily contaminated with fungicides were more susceptible to infection by the fungal pathogen N. ceranae. Two fungicides predictably found as contaminants in beehives, chlorothalonil and pyraclostrobin, were associated with a twofold to threefold higher risk of Nosema infection. In addition to IXQJDO SDWKRJHQV EHHV VKDUH WKHLU HQYLURQPHQW ZLWK EHQHČ´FLDO IXQJL that are potential inadvertent targets for fungicide contaminants. Honey bees do not eat substantial quantities of raw pollen; rather, pollen is processed in the hive via fermentation and converted to a storable form called beebread. Some of the fermentation is performed by lactic acid bacteria that are found in the “honey stomachâ€?; these bacteria likely colonize the stored pollen via regurgitated nectar that is added to pollen during processing.19 Beyond the endosymbiotic microbial communities, bees also depend on fungi for processing pollen and making beebread. Over 20 years ago, Gilliam et al.20 LGHQWLČ´HG PRUH WKDQ GLÎ?HUHQW VSHFLHV RI IXQJL LQ EHHEUHDG ZKLFK species are symbiotic and which are environmental contaminants has not yet been determined. What is known, however, is that bees that forage in agricultural landscapes in which multiple fungicides are used have vastly reduced fungal diversity in their hives.21 The importance of fungal diversity to hive health is suggested by the phenomenon of “entombed pollenâ€? – cells with pollen and beebread that are capped and never used as food. Such cells contain beebread heavily contaminated with fungicides.22 CULTURES Vol 2, Issue 1 Âť Page 49

Neonicotinoids are neurotoxic pesticides formulated for systemic application that, although rarely present as contaminants in hives the United States, have nonetheless attracted the most attention from the general public as problematical for bees. Some of the neonicotinoids QRWDEO\ FORWKLDQLGLQ DQG LPLGDFORSULG DUH LQGHHG KLJKO\ WR[LF WR KRQH\ EHHV LQ ODERUDWRU\ DVVD\V DQG VHYHUDO Č´HOG VWXGLHV KDYH GHPRQVWUDWHG VXEOHWKDO HÎ?HFWV RQ IRUDJHU EHKDYLRU DQG SRWHQWLDO FRORQ\ OHYHO impacts on survivorship and reproduction. Irrespective of the exposure risks and the sublethal and lethal impacts of these systemic pesticides, what is perhaps most troubling about them, in the context of honey bee health, is not that they are used but how they are used. Neonicotinoids are widely used in conjunction with fungicides as seed WUHDWPHQWV QRWDEO\ IRU FRUQ DQG VR\EHDQ WR SURWHFW DJDLQVW URRW SHVWV and, through systemic distribution throughout the plant, against sapfeeding pests. Bees have clearly experienced mortality through direct FRQWDFW ZLWK GXVW GXULQJ FRUQ SODQWLQJ UHVXOWLQJ IURP D SUREOHP ZLWK formulation), and, at least in theory, they can ingest potentially lethal amounts through contaminated nectar, pollen, and guttation water. Clearly, neonicotinoid pesticides that dislodge from the seeds to which WKH\ DUH DSSOLHG DORQJ ZLWK IXQJLFLGHV DUH QRW RQO\ HQYLURQPHQWDOO\ D GLVDVWHU IRU KRQH\ EHHV WKH\ DUH LQ HÎ?HFW DQ HFRQRPLF ORVV WR WKH growers, who are paying a premium for a product that does not perform as advertised. In addition, the use of systemic pesticides irrespective of whether pests are present violates long-established principles of integrated pest management, according to which pesticides are used when pest pressures reach a level at which pest control treatments DUH HFRQRPLFDOO\ MXVWLČ´DEOH L H SURYLGH DQ HFRQRPLF UHWXUQ $OWKRXJK HVWLPDWLQJ WKH HFRQRPLF WKUHVKROG FDQ EH GLÉ?FXOW DFURVV GLÎ?HUHQW FURSV ZLWK GLÎ?HUHQW SHVWV WKH FRQFHSW RI WDNLQJ DFWLRQ RQFH D SHVW KDV EHHQ GHWHFWHG LV D YHQHUDEOH RQH RÎ?HULQJ HQYLURQPHQWDO EHQHČ´WV QRW WKH OHDVW RI ZKLFK LV UHGXFLQJ WKH ULVN RI UHVLVWDQFH HYROXWLRQ DV ZHOO DV HFRQRPLF EHQHČ´WV VSDULQJ IDUPHUV XQQHFHVVDU\ H[SHQVHV 0RUHRYHU LQ WKH %LRORJLFDO DQG (FRQRPLF $QDO\VLV 'LYLVLRQ %($' RI WKH (QYLURQPHQWDO 3URWHFWLRQ $JHQF\ FRQGXFWHG DQ DQDO\VLV RI WKH ČŠ%HQHČ´WV RI QHRQLFRWLQRLG VHHG WUHDWPHQWV WR VR\EHDQ SURGXFWLRQČ‹ 2FWREHU 23 They concluded that “these seed WUHDWPHQWV SURYLGH QHJOLJLEOH RYHUDOO EHQHČ´WV WR VR\EHDQ SURGXFWLRQ in most situations. Published data indicate that in most cases there is QR GLÎ?HUHQFH LQ VR\EHDQ \LHOG ZKHQ VR\EHDQ VHHG ZDV WUHDWHG ZLWK neonicotinoids versus not receiving any insect control treatment. Furthermore, neonicotinoid seed treatments as currently applied are RQO\ ELRDFWLYH LQ VR\EHDQ IROLDJH IRU D SHULRG ZLWKLQ WKH Č´UVW Č‚ ZHHNV Page 50 Âť Across the Divide Âť Berenbaum

of planting, which does not overlap with typical periods of activity for some target pests of concern.� +RQH\ EHHV DQG RWKHU SROOLQDWRUV KDYH HQRXJK WURXEOHV ZLWK KDELWDW loss and degradation due to agricultural expansion to feed a hungry world; although use of insecticides and other pesticides to combat SHVWV FDQ EH ERWK HFRQRPLFDOO\ DQG HQYLURQPHQWDOO\ MXVWLȴDEOH WKDW XVH VKRXOG QRW EH DV DQ ȊLQVXUDQFH EHQHȴW DJDLQVW VSRUDGLF DQG XQSUHGLFWDEOH SHVWV ȋ :KLOH WKH (3$ IDLOHG WR ȴQG ȊUHDO ZRUOG VLJQLȴFDQFH RI WKLV EHQHȴW ȋ WKHUH LV LQFUHDVLQJ HYLGHQFH WKDW VXFK practices present real-world risks to pollinator partners, which are the best insurance Americans have for food security in the future.

MAY R. BERENBAUM, PH.D. May Berenbaum graduated summa cum laude, with a B.S. degree and honors in Biology, from Yale University in 1975 and received a Ph.D. in Ecology and Evolutionary Biology from Cornell University in 1980. Following graduation, she joined the faculty of the Department of Entomology at the University of Illinois at UrbanaChampaign and has served as department head since 1992 and as Swanlund Chair of Entomology since 1996. Her research has focused on chemical mediation of interactions between insects and WKHLU KRVWSODQWV LQFOXGLQJ GHWR[LČ´FDWLRQ RI QDWXUDO DQG V\QWKHWLF chemicals, and on applications of ecological principles in sustainable management practices for natural and agricultural communities. +HU UHVHDUFK KDV SURGXFHG RYHU UHIHUHHG VFLHQWLČ´F SXEOLFDWLRQV and 35 book chapters. In November 2014, Professor Berenbaum was awarded the National Medal of Science for her “pioneering studies on chemical coevolution and the genetic basis of insect-plant interaction, and for enthusiastic commitment to public engagement that inspires others about the wonders of science.â€? The National Medal of Science is the nation’s highest honor for achievement DQG OHDGHUVKLS LQ DGYDQFLQJ WKH Č´HOGV of science and technology.

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REFERENCES 1. National Academy of Sciences. 2007. Status of Pollinators in North America. Washington, DC, National Academies Press. *DOODL 1 6DOOHV - 6HWWHOH - 9DLVVLÂŞUH %( (FRQRPLF YDOXDWLRQ RI WKH YXOQHUDELOLW\ of world agriculture confronted with pollinator decline. Ecol Econ 68:810–821. $L]HQ 0$ +DUGHU /' 2009. The global stock of domesticated honey bees is growing slower than agricultural demand for pollination. Curr Biol 19:915–918. 0HODWKRSRXORV $3 &XWOHU *& 7\HGPHUV 3 2015. Where is the value in valuing pollination ecosystem services to agriculture? Ecol Econ 109:59–70. 5. Morse RA, Calderone NW. 2000. The value of honey bee pollination in the United States. Bee Culture 128:1–15. 3RWWV 6* %LHVPHLMHU -& .UHPHQ & HW DO 2010. Global pollinator declines: trends, impacts and drivers, Trends Ecol Evol 25:345–353. 7. Naug D. 2009. Nutritional stress due to habitat loss may explain recent honey bee colony collapses. Biol Conserv 142:2369–2372. 'RQNHUVOH\ 3 5KRGHV * 3LFNXS 5: -RQHV .& :LOVRQ . 2012. Honeybee nutrition is linked to landscape composition. Ecol Evol 4:4195–4206. Ζ3&& &RUH :ULWLQJ 7HDP HW DO HG 2007. Climate Change 2007: Synthesis Report. Contribution of Working Groups I, II and III to the Fourth Assessment Report of the Intergovernmental Panel on Climate Change, p 104. Geneva, Switzerland, ΖQWHUJRYHUQPHQWDO 3DQHO RI &OLPDWH &KDQJH Ζ3&& $ODX[ & 'XFOR] ) &UDXVHU ' /H &RQWH < 'LHW HÎ?HFWV RQ KRQH\EHH immunocompetence. Biol Lett 6:562–565. )ROH\ . )D]LR * -HQVHQ $% +XJKHV :2+ 2012. Nutritional limitation and resistance to opportunistic Aspergillus parasites in honey bee larva. J Invertebr Pathol 111:68–73. 12. Di Pasquale G, Salignon M, Le Conte Y, et al. ΖQČľXHQFH RI SROOHQ QXWULWLRQ RQ honey bee health: do pollen quality and diversity matter? PLoS One 8:e72016. doi: 10.1371/journal.pone.0072016. 6WHLQKDXHU 1$ 5HQQLFK . :LOVRQ 0( HW DO 2014. A National Survey of Managed Honey Bee 2012-2013 Annual Colony Losses in the USA: Results From the Bee Informed Partnership. http://hdl.handle.net/1957/49861. Accessed January 28, 2015. 0DR : 6FKXOHU 0$ %HUHQEDXP 05 2013. Honey constituents upregulate GHWR[LČ´FDWLRQ DQG LPPXQLW\ JHQHV LQ WKH ZHVWHUQ KRQH\ EHH $SLV PHOOLIHUD Proc Natl Acad Sci USA 110:8842–8846. 0XOOLQ &$ )UD]LHU 0 )UD]LHU -/ HW DO 2010. High levels of miticides and agrochemicals in North American apiaries: implications for honey bee health. PLoS One 5:e9754. doi:10.1371/journal.pone.0009754.

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&ODXGLDQRV & 5DQVRQ + -RKQVRQ 5 HW DO $ GHČ´FLW RI GHWR[LČ´FDWLRQ HQ]\PHV pesticide sensitivity and environmental response in the honey bee. Insect Mol Biol 15:615–636. *ODYDQ * %R]LF - 2013. The synergy of xenobiotics in honey bee Apis mellifera: PHFKDQLVPV DQG HÎ?HFWV Acta Biol Slov 56:11–25. 3HWWLV -6 /LFKWHQEHUJ (0 $QGUHH 0 HW DO 2013. Crop pollination exposes honey bees to pesticides which alters their susceptibility to the gut pathogen Nosema ceranae. PLoS One 8:e70182. doi: 10.1371/journal.pone.0070182. 9ÂŁVTXH] $ )RUVJUHQ ( )ULHV Ζ HW DO 2012. Symbionts as major modulators of insect health: lactic acid bacteria and honeybees. PLoS One 7:e33188. doi: 10.1371/journal. pone.0033188. *LOOLDP 0 3UHVW '% /RUHQ] %- 1989. Microbiology of pollen and bee bread: taxonomy and enzymology of molds. Apidology 20:53–68. 21. Yoder JA, Jajack AJ, Rosselot AE, et al. 2013. Fungicide contamination reduces EHQHČ´FLDO IXQJL LQ EHH EUHDG EDVHG RQ DQ DUHD ZLGH Č´HOG VWXG\ LQ KRQH\ EHH $SLV mellifera, colonies. J Toxicol Environ Health A 76:587–600. YDQ(QJHOVGRUS ' (YDQV -' 'RQRYDOO / HW DO ČŠ(QWRPEHG SROOHQČ‹ D QHZ condition in honey bee colonies associated with increased risk of colony mortality. J Invertebr Pathol 101:147–149. 23. Myers C, Hill E. %HQHČ´WV RI QHRQLFRWLQRLG VHHG WUHDWPHQWV WR VR\EHDQ SURGXFWLRQ :DVKLQJWRQ '& (QYLURQPHQWDO 3URWHFWLRQ $JHQF\ %LRORJLFDO DQG (FRQRPLF $QDO\VLV 'LYLVLRQ KWWS XVD JRY XFI< D $FFHVVHG -DQXDU\

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A MICROBIAL FUTURE FOR FOOD SECURIT Y by: RUST Y RODRIGUEZ, PH.D.

The coming of a new year brings reflections on past events and thoughts of the future. This new year, much of the focus has been on human conflicts and potential conflicts around the globe. Although there are many good reasons to be concerned with global conflicts, there are much larger issues civilization will deal with in the coming years, such as climate change, natural resource limitations, forced human migrations, and food security. The development of civilization over the millennia has been driven by two fundamental needs: food and water. Food production and water availability are inextricably linked, and inconsistencies in food availability have plagued humans throughout history. During the 1996 World Food Summit, food VHFXULW\ ZDV GHČ´QHG DV H[LVWLQJ ČŠZKHQ DOO SHRSOH DW DOO WLPHV KDYH DFFHVV WR VXÉ?FLHQW VDIH QXWULWLRXV food to maintain a healthy and active life.â€?1 Moreover, food security is recognized as a critical element of political, social, and economic stability. Concerns over food production and water availability are well documented throughout historical records based on the gods that societies recognized. Once humans transitioned from hunter/gatherer to agrarian lifestyles, they began to document many gods responsible for climate and crop production. From the Mesopotamians to Native Americans, gods played an important role in how people perceived their world with a strong focus on agricultural

CULTURES Vol 2, Issue 1 Âť Page 55

sustainability and food security. So important were the deities of agriculture, that, after the Romans brought home the spoils of war IURP (J\SW WKH\ EHJDQ WR H[SHULHQFH D QHZ WKUHDW WR IRRG VHFXULW\ a plant disease caused by a fungal pathogen. This resulted in the generation of a new god, Robigus, to protect crops from disease.2 Concerns over food and water security continue as world food production is being impacted by abiotic stresses such as drought, soil salinization, decreased water quality and availability, and temperature extremes, all of which are being exacerbated by climate change.3 In addition, hurricanes/typhoons, tidal surges, and tsunamis have a devastating impact on agricultural productivity because of soil salinization. Considering the fact that less than ten plant species sustain human life, the decreased production of any one species FDQ KDYH VLJQLČ´FDQW UDPLČ´FDWLRQV RQ JOREDO KHDOWK )RU H[DPSOH ULFH production is very sensitive to nighttime temperatures and, for every degree increase above 24°C, production falls by 6 to 10%. In recent \HDUV LQFUHDVLQJ JOREDO WHPSHUDWXUHV KDYH EHJXQ WR VLJQLČ´FDQWO\ decrease rice production around the world. An obvious solution for mitigating climate-related impacts on agricultural production is to generate abiotic stress-tolerant crop plants that can endure exposure to drought, salt, and temperature extremes. This should be feasible, because there are many examples of plants in natural ecosystems that have adapted to abiotic stresses. It is interesting that all plants can perceive and respond to abiotic stress, but very few plants in natural ecosystems are able to adapt to stress. Based on the known adaptive potential of native plants, two basic approaches have been taken to generate stress-tolerant crops: EUHHGLQJ WUDLWV IURP DGDSWHG SODQWV LQWR GRPHVWLFDWHG FURSV DQG JHQHWLF PRGLČ´FDWLRQ WKURXJK PXWDWLRQDO VHOHFWLRQ WUDQVIHUULQJ JHQHV IURP DGDSWHG SODQWV RU DOWHULQJ WKH H[SUHVVLRQ RI VSHFLČ´F SODQW JHQHV $OWKRXJK WKHUH KDV EHHQ VLJQLČ´FDQW HÎ?RUW LQYHVWHG LQ these strategies, they have not been very fruitful and the generation of stress-tolerant crops remains a great challenge in agriculture. The lack of success from these approaches may be due to an oversight regarding the role of microorganisms in plant ecology. Microorganisms have been instrumental in the development of plant and animal life on earth. More than 3.5 billion years ago, life emerged on earth as anaerobic microorganisms. The geological record suggests that microbial photosynthesis played a crucial role in the development of an atmosphere conducive to aerobic respiration Page 56 Âť Across the Divide Âť Rodriguez

1 to 2 billion years ago. That led to an explosion of biological diversity in the past billion years resulting in the emergence of land plants. The fossil record indicates that when plants moved onto land 400 to 450 PLOOLRQ \HDUV DJR WKH\ ZHUH LQWLPDWHO\ DVVRFLDWHG ZLWK ȴODPHQWRXV IXQJL $OPRVW PLOOLRQ \HDUV ODWHU $QWRQ 'H%DU\ GHȴQHG WKHVH intimate associations as symbioses and that these associations span D FRQWLQXXP IURP EHQHȴFLDO PXWXDOLVWLF WR GHWULPHQWDO SDUDVLWLF 6LQFH 'H%DU\ȇV UHPDUNDEOH GHVFULSWLRQ LQ LW KDV EHFRPH clear that all plants and animals are symbiotic with communities of microorganisms and that the vast majority of these interactions are nonpathogenic. In fact, it appears that plants and animals cannot survive without their microbial communities, which play important roles in their ecology, adaptation, and health. In short, symbiosis can be viewed as fundamental to the development of complex multicellular life on earth. 0RUH WKDQ D FHQWXU\ RI VFLHQWLȴF UHVHDUFK KDV UHYHDOHG WKDW PDQ\ microorganisms are able to confer one or more of the following EHQHȴWV RQ SODQWV 1.

Improve the nutritional health of plants either by directly providing nutrients or solubilizing chelated nutrients in soil,

2. 3URWHFW SODQWV DJDLQVW SDWKRJHQLF PLFUREHV HLWKHU E\ LQČľXHQFLQJ plant defense systems or directly attacking pathogens, 3. (QKDQFH VHHG JHUPLQDWLRQ VHHGOLQJ JURZWK DQG GHYHORSPHQW VHH YLGHR KHUH vimeo.com/118646294) 4. &RQIHU WROHUDQFH WR DELRWLF VWUHVVHV )LJXUH QH[W SDJH

CULTURES Vol 2, Issue 1 Âť Page 57

FIG 1:

STRESS TOLERANCE CONFERRED BY FUNGAL ENDOPHY TES

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Page 58 » Across the Divide » Rodriguez

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%HQHȴFLDO PLFUREHV PD\ EH IUHH OLYLQJ LQ WKH SODQW UKL]RVSKHUH VRLO URRW ]RQH RU RQ SODQW VXUIDFHV DV HSLSK\WHV RU PRUH LQWLPDWHO\ DVVRFLDWHG V\PELRWLF ZLWK SODQWV 6RPH V\PELRWLF PLFURRUJDQLVPV VXFK DV QLWURJHQ ȴ[LQJ EDFWHULD DQG P\FRUUKL]DO IXQJL DVVRFLDWH with plants through complex developmental structures. Other symbiotic microbes, such as bacterial and fungal endophytes, live either within plant cells or in the nonliving apoplastic spaces between plant cells. The bottom line is that plants are associated with a functionally and taxonomically diverse microbial community that resides inside plant tissues, on plant surfaces, and in the soil surrounding plant root systems. More recently, it has become clear that certain groups of symbiotic IXQJL FDQ SURYLGH VLJQLȴFDQW DELRWLF VWUHVV WROHUDQFH WR SODQWV 2XU RZQ studies in Yellowstone National Park demonstrated that plants growing in hot geothermal soils were not actually adapted to those temperatures. Instead, they formed symbiotic associations with fungal endophytes that conferred heat tolerance. When the plants and fungi were grown individually, neither was able to survive temperatures above 38°C. However, when the fungus was reintroduced into the plants, they were able to grow at temperatures up to 65°C. Additional research revealed that there was also a double-stranded RNA virus involved in the process of fungal-conferred heat tolerance. Other studies have demonstrated that, in high-stress habitats, plants do not commonly adapt themselves to stress and depend on fungal endophytes for stress tolerance and survival. Can our knowledge of plant-microbe interactions be used to develop new technology for enhancing agricultural sustainability and food security? There are at least four areas where microorganisms can be used to improve food security: 1.

Symbiotic and free-living microorganisms can provide nitrogen and phosphorus to plants. These two nutrients are required for crop production and are considered major limiting factors for increased production owing to limited synthetic sources and costs of production.

2.

Symbiotic and free-living microorganisms can provide disease protection. Plant diseases have been a problem throughout history and KDYH EHHQ D PDMRU GULYHU RI SODQW EUHHGLQJ HÎ?RUWV WR JHQHUDWH disease-resistant plants. CULTURES Vol 2, Issue 1 Âť Page 59

3.

Symbiotic microorganisms can alter plant physiology and LQFUHDVH PHWDEROLF HÉ?FLHQF\ Some symbiotic microorganisms improve nutrient use HÉ?FLHQF\ LQ SODQWV DOORZLQJ IRU GHFUHDVHG IHUWLOL]HU GHPDQGV This may result from symbiotically induced increased chlorophyll levels, phenolic compounds, photosynthetic HÉ?FLHQF\ DOO RI ZKLFK FRQWULEXWH WR LPSURYHG SODQW YLJRU increased root and shoot biomass, and greater yields. In addition, some microbes produce plant hormones that accelerate root and shoot growth.

4.

Symbiotic microorganisms can confer abiotic stress tolerance to plants. Food production and water availability are inextricably linked, and most agriculture depends on annual rainfall, something that continues to become less dependable with climate change. The ability of microbes to decrease plant water consumption PD\ EH WKH VLQJOH PRVW LPSRUWDQW EHQHČ´W EHFDXVH WKLV DOORZV plants to be more drought tolerant and has the potential for allowing agricultural production on marginal lands. Symbiotically conferred temperature tolerance could provide strategies to maintain the production of key crops like rice when plants are exposed to elevated nighttime temperatures. The ability of some symbiotic microbes to confer salt tolerance to plants may allow for production in saline soils and irrigation with saline water, both of which are increasing around the planet.

$OWKRXJK WKHUH DUH HÎ?RUWV DURXQG WKH ZRUOG WR XWLOL]H WKH SRZHU of microorganisms in agriculture and many commercial products DYDLODEOH LW LV VWLOO DQ HPHUJLQJ Č´HOG RI WHFKQRORJLFDO GHYHORSPHQW As with most new technologies, there is a need for new regulatory UXOHV DQG GHČ´QLWLRQV VDIHW\ RYHUVLJKW DQG HÉ?FDF\ WHVWLQJ +RSHIXOO\ these aspects of microbial technology will develop rapidly and allow for agriculture to maintain production levels necessary to sustain a rapidly growing human population. The full potential of microorganisms in agriculture is, at this point, unknown, because so many aspects of plant-microbe interactions are poorly understood or unknown. However, it is clear that microorganisms SOD\ FULWLFDO UROHV LQ DOO WKUHH SODQW KDELWDW ]RQHV LQWHUQDO WLVVXHV both intracellular and intercellular; leaf, stem, and root surfaces; and rhizosphere soil surrounding root systems). More importantly, the Page 60 Âť Across the Divide Âť Rodriguez

limited number of crop species that sustain the world population and our current understanding of plant-microbe interactions make it possible to design strategies for preempting the disruptions in food security caused E\ FOLPDWH FKDQJH FRQČľLFWV QDWXUDO GLVDVWHUV HFRQRPLF FROODSVH DQG other unforeseen problems. Small communities of indigenous plantassociated microorganisms can be designed at regional geographic levels for important crop varieties to reinitiate production after disruptions in food security. However, such strategies require a paradigm shift in current views on agriculture to include microorganisms as a requirement IRU VXVWDLQDELOLW\ )RU H[DPSOH VLJQLČ´FDQW HÎ?RUW KDV EHHQ LQYHVWHG LQ preserving plant seeds for future production, genetic diversity, and the SUHHPSWLRQ RI FDWDVWURSKLF HYHQWV +RZHYHU WKHUH KDV EHHQ OLWWOH HÎ?RUW in preserving the microorganisms necessary for plant health and survival. In the coming years, it will become common knowledge that food security depends on the interaction between crop plants and a community of microorganisms. It will only be the lack of creative thought that limits the potential of microbial technology for sustaining food security in the future. REFERENCES :RUOG +HDOWK 2UJDQL]DWLRQ Food security. http://www.who.int/trade/glossary/ story028/en/. Accessed January 2015. &DUHIRRW */ 6SURWW (5 1967. Famine on the Wind. Rand McNally & Co., Chicago, IL. ΖQWHUJRYHUQPHQWDO 3DQHO RI &OLPDWH &KDQJH LSFF Climate change 2013: the physical science basis. http://www.ipcc.ch/report/ar5/wg1/ Accessed January 2015.

RUST Y RODRIGUEZ, PH.D. Rusty Rodriguez is a microbiologist who has studied symbiotic interactions between plants and endophytic fungi for more than 25 years. He obtained a Ph.D. in Microbial Physiology from Oregon State University before working with the Fish & Wildlife Service in Seattle, Washington. In 2012, he left the government to IRUP WKH QRQSURČ´W FRPSDQ\ 6\PELRJHQLFV to pursue basic symbiosis research and expand his company Adaptive Symbiotic Technologies to apply symbiotic technologies to real-world problems.

CULTURES Vol 2, Issue 1 Âť Page 61

WITH

Dr. Jane Goodall INTERVIEWED BY EDITOR-IN-CHIEF JASON RAO

JASON: You are best known for your work with the Gombe chimpanzees and the world over has been moved by the images and impact of that work throughout your career. But what people may not know is that you continue to travel nearly 300 days a year, advocating not only for animals, but for sustainable foods and, more broadly, our environment. Many people may not recognize the importance of these issues; what is it that drove you to address them? DR. GOODALL: I left Gombe when I realized, at a conference in 1986, “Understanding Chimpanzees,â€? that their numbers were decreasing at an alarming rate across their range in Africa because RI KDELWDW ORVV KXQWLQJ Č‚ IRU WKH EXVKPHDW WUDGH FRPPHUFLDO NLOOLQJ for food) and killing mothers to take infants for pets – entertainment, medical research, and being caught in snares set for other animals. I felt I had to do something to help. I visited various range countries to raise awareness and, in so doing, learned about the terrible poverty of so many people living around wilderness areas. A few years later Ζ ČľHZ RYHU *RPEH 1DWLRQDO 3DUN LQ D VPDOO SODQH DQG ZDV VKRFNHG to see that, whereas the tiny national park had been part of a contiguous stretch of forest along the east shore of Lake Tanganyika, it was now an oasis of forest surrounded by almost completely bare hills. Population growth, more people than the land could support, overused farmland, people too poor to buy food elsewhere, were very visible issues. I knew that we could not even try to save the last chimpanzees there unless we could improve the lives of these SHRSOH 6R LQ ZH WKH -DQH *RRGDOO ΖQVWLWXWH ODXQFKHG 7$&$5( 7DNH &DUH D KROLVWLF SURJUDP WR LPSURYH WKH OLYHV RI WKH SHRSOH 2QH RI WKH Č´UVW WKLQJV WKH\ FDUHG DERXW ZDV JURZLQJ PRUH IRRG :H KLUHG George Strunden who supported my passionate belief that there was no point in addressing agriculture without also addressing health and – especially – education. We worked with the local Tanzanian government to improve village clinics and schools, and we provided microcredit programs for women, scholarships to keep girls in school, DQG IDPLO\ SODQQLQJ ΖW KDV EHHQ VKRZQ WKDW DV ZRPHQȇV HGXFDWLRQ improves, family size tends to drop.) CULTURES Vol 2, Issue 1 Âť Page 63

A Few of Jane’s Major Accomplishments:

ESTABLISHED THE JANE GOODALL INSTITUTE (JANEGOODALL. ORG) IN 1977 NAMED THE CHIMPANZEES SHE WAS STUDYING (NORMALLY NUMBERS WERE ASSIGNED IN ORDER TO REMOVE THE POSSIBILITY OF THE RESEARCHER BECOMING ATTACHED TO THE SUBJECTS) DISCOVERED THAT CHIMPANZEES HAVE THE MENTAL CAPACITY TO NOT ONLY USE SIMPLE TOOLS BUT TO ACTUALLY MAKE THEM AS WELL, SOMETHING THAT HAD PREVIOUSLY THOUGHT TO BE UNIQUELY HUMAN NAMED A UNITED NATIONS MESSENGER OF PEACE IN 2002 NAMED DAME COMMANDER OF THE ORDER OF THE BRITISH EMPIRE IN 2004 WON THE FRENCH LEGION OF HONOR, JAPAN’S PRESTIGIOUS KYOTO PRIZE, THE BENJAMIN FRANKLIN MEDAL IN LIFE SCIENCE, THE GANDHIKING AWARD FOR NONVIOLENCE, AND THE SPANISH PRINCE OF ASTURIAS AWARDS

The farming methods developed E\ 7$&$5( LQFOXGHG UHVWRULQJ fertility to the soil without the use of chemical fertilizers and growing food without chemical pesticides and herbicides. I became extremely enthusiastic about small family farms, and ways of using the land so as to produce more food per acre without the need to cut down the remaining trees. And, as the people came to trust us, they began setting aside land for regeneration, particularly in areas where it would protect the watershed. The forest is returning to steep slopes, the chimpanzees have more habitat, and the people DUH EHWWHU RÎ? JASON: In your book, Harvest for Hope, you talk about chimpanzees and other species that are subject to overcrowding and scarcity of resources. While humans are quickly becoming subject to the VDPH SUHVVXUHV PDQ\ GRQȇW realize the looming threat of food insecurity. What can we learn from chimps? DR. GOODALL: In undisturbed habitats, chimpanzees never overpopulate their environment. A female seldom has more WKDQ WZR RÎ?VSULQJ VXUYLYLQJ WR reproductive age because spacing between live infants is around 5 years and infant mortality is quite high. The size of the main study community at Gombe has remained remarkably stable over 55 years. This is how things work

Young researcher Jane Goodall with David Greybeard at her camp in Gombe Stream Chimpanzee Reserve in Tanganyika. in hunter-gatherer societies. Now that humans are “domesticated,” we have to learn to use common sense to limit the number of children per family. JASON:The Jane Goodall Institute has set out to inspire and empower young people to make the world a better place for all. Indeed, JGI has done some powerful work toward addressing climate change, reducing deforestation, and promoting sustainable agriculture. Our readers come from 160+ countries, spanning a wide range of backgrounds, and many are young biologists interested in helping. +RZ FDQ WKH\ DV LQGLYLGXDOV PDNH D GL΍HUHQFH" DR. GOODALL: 7KH PDLQ PHVVDJH RI RXU \RXWK SURJUDP LV Ȋ(YHU\ LQGLYLGXDO PDNHV D GL΍HUHQFH Ȃ HYHU\ GD\ $QG ZH KDYH D FKRLFH DV WR ZKDW NLQG RI GL΍HUHQFH ZH PDNH ȋ :H PXVW VWDUW WKLQNLQJ DERXW the consequences of what we buy – for the purpose of this interview, what we eat. Where did it come from? How far did it travel? Did its SURGXFWLRQ LQYROYH KDUP WR WKH HQYLURQPHQW" &KLOG RU DGXOW VODYH labor? Cruelty to animals? In order to make wise choices, we will probably have to learn more about the issues so we can make even wiser decisions. The main problem is that people think their own VPDOO FKRLFHV FDQ PDNH QR GL΍HUHQFH WR ZRUOG SUREOHPV Ȃ EXW ZKHQ thousands, then millions of people can make wise, educated choices, we will make massive change. CULTURES Vol 2, Issue 1 » Page 65

JASON: This issue explores the daunting topic of global food security, recognizing science as the key to meeting the challenge we all share. In your view, what role can science play in catalyzing the changes needed for food production to ensure the health of future generations – but also the planet as a whole? DR. GOODALL: Ζ DP D Č´UP EHOLHYHU LQ WKH OHVVRQV ZH FDQ OHDUQ IURP nature. The methods used in agroecology and permaculture, for example, involve working with rather than against nature and maintaining the health of the soil without the use of damaging agricultural chemicals. I believe in the real importance of small family farms and listening to the wisdom of local farmers, recognizing how they have often developed strains of crops most suitable for local conditions. 6FLHQFH KDV KHOSHG WR SURYLGH PRUH HÉ?FLHQW HTXLSPHQW DQG EHWWHU ZD\V of storing grain and preserving foods. Cell phones enable farmers to check on the market situation so that they know the best time to deliver their produce to the nearest market. And farmers can make better decisions about when to plant or harvest, because it is now possible to more accurately predict weather conditions. Science has also developed the remarkable technologies of aquaculture and aquaponics. 8QIRUWXQDWHO\ VRPH VFLHQWLČ´F WHFKQRORJ\ KDV EHHQ LQFUHGLEO\ KDUPIXO WR the environment. The development of dichlorodiphenyltrichloroethane ''7 DV D SHVWLFLGH ZDV UHVSRQVLEOH IRU WKH QHDU H[WLQFWLRQ RI PDQ\ kinds of animals and led to human health problems: it was Rachel &DUVRQȇV SLRQHHULQJ EDWWOHV WKDW HYHQWXDOO\ FDXVHG ''7 WR EH EDQQHG in country after country. The spraying of various pesticides and herbicides today can have D GHYDVWDWLQJ HÎ?HFW RQ WKH HQYLURQPHQW DQG WKHUH DUH SHRSOH around the globe working to prove the link between the use of certain chemicals with various human diseases. It was science that promoted the introduction of hormones LQWR PHDW IRU IDVWHU JURZWK PDQ\ RI ZKLFK KDYH DÎ?HFWHG the humans eating it. And science advocated the use of antibiotics to keep livestock alive in the barbaric conditions of the factory farms around the world, so that bacteria have increasingly built up resistance. The introduction of genetically HQJLQHHUHG FURSV JHQHWLFDOO\ PRGLČ´HG organisms, GMOs) is, to me, very frightening. Page 66 Âť In Conversation

“The main message of our youth program is every individual makes a ]bƬ^k^g\^ Ɓ every day.” – DR. JANE GOODALL

CULTURES Vol 2, Issue 1 » Page 67

From left to right: Young researcher Jane Goodall in Gombe Stream Chimpanzee Reserve in Tanganyika. Dr. Jane Goodall with LaVielle at the JGI Tchimpounga Chimpanzee Rehabilitation Center in the Republic of Congo. Dr. Jane Goodall in Gombe National Park.

7KH GHYHORSPHQW RI VXSHUEXJV LQVHFWV WKDW KDYH GHYHORSHG UHVLVWDQFH WR YDULRXV SHVWLFLGHV DQG VXSHU ZHHGV DJULFXOWXUDO ZHHGV that have developed resistance to herbicides) is a growing problem. Genetically engineered food plants were supposed to mean that farmers used fewer chemical herbicides, but in many places they are now using considerably more: to deal with some resistant agricultural weeds, farmers are advised to use a cocktail of herbicides, including the main ingredient of agent orange. Moreover, tests of GMOs on animals have shown many harmful HÎ?HFWV SDUWLFXODUO\ RI WKH OLYHU DQG NLGQH\V QRW VKRZQ E\ FRQWURO animals fed non-GMO diets of the same foods. I learned a good deal about the subject during my research for both Harvest for Hope and Seeds of Hope. A new book by Dr. Steven Drucker, Altered Genes Page 68 Âť In Conversation

and Twisted Truth WR EH SXEOLVKHG LQ 0DUFK SURYLGHV D FKLOOLQJ description of faulty science, deception, and bullying by the powerful agribusiness industry. JASON: In your book, Seeds of Hope, you provide examples of sustainable farming cooperatives with three of your favorite SURGXFWV FRÎ?HH WHD DQG FKRFRODWH LWHPV ZH ORYH DW Cultures). What ingredients from those success stories can be applied globally in other food production settings? DR. GOODALL: All of those operations involve small family farms and enthusiastic cooperation with local people. All of them are concerned with the health of the environment – which in some cases involved restoring forest cover. And – particularly in the case of the FRÎ?HH DQG FDFDR Č‚ WKH\ UHFRJQL]H WKH LPSRUWDQFH RI LPSURYLQJ WKH livelihood of the local people and of education. JASON: <RXU OLIHȇV ZRUN KDV JLYHQ \RX RSSRUWXQLWLHV WKDW PRVW ZLOO never know, including eating food from virtually every corner of the world. Can you share one experience with us that changed the way you thought about food? DR. GOODALL: ΖWȇV UHDOO\ ČŠ2QH PDQȇV PHDW LV DQRWKHU PDQȇV SRLVRQ Č‹ As I traveled around, I realized that something eaten with relish in one place is viewed with revulsion in another. And I realized that, of course, it all depends on what you are fed as a child. If I had grown up eating beetle grubs, or sea cucumber or raw brain RU +DULQJ GXWFK UDZ VRXVHG KHUULQJ Ζ ZRXOG Č´QG WKRVH WKLQJV a delicacy, whereas, in fact, just the thought turns my stomach! I grew up, from the age of 5, in wartime Britain. Food was rationed. Families with children received occasional food parcels from “the coloniesâ€? and ours included dry egg powder that was used in making scrambled eggs and omelets. After the war, I was utterly revolted by “realâ€? eggs. If I was presented with a soft boiled egg or a sunny-side-up fried egg, I was – and still am – made nauseous. So when I brought my son up I fed him DOWHUQDWHO\ KDUG DQG VRIW HJJ DW JUHDW VDFULČ´FH DV LW PDGH PH feel sick to feed the soft eggs to him). As a result he enjoys both. JASON: Certainly you are not blind to the stark reality of global food security. What inspires you to believe we can collectively meet this challenge? CULTURES Vol 2, Issue 1 Âť Page 69

DR. GOODALL: Ζ DP TXLWH VXUH WKDW ZLWK KXPDQ LQJHQXLW\ ZH FDQ Č´QG solutions. In fact, they are out there. The question is – will we embrace those solutions? So long as agribusiness is so powerful, destroying the UHVLOLHQFH RI VRLOV DQG WKH EDODQFH RI QDWXUH LW ZLOO EH YHU\ GLÉ?FXOW :H need to move away from factory farms, GMOs, monocultures, and heavy reliance on chemical fertilizers, pesticides, herbicides, and fungicides. We have to think in terms of permaculture and agroecology. We have to VXSSRUW VPDOO IDPLO\ IDUPHUV :H KDYH WR PDNH FRQGLWLRQV IDYRUDEOH DV LV happening in more and more countries) for urban farming. This was how many Cubans managed to survive after the American sanctions. We need WR SD\ PRUH DWWHQWLRQ WR WKH EHQHČ´WV DQG HQFRXUDJH WKH GHYHORSPHQW RI aquaculture and aquaponics. We have to create more allotments in our cities and towns. We are fortunate to have a garden attached to our house LQ WKH 8QLWHG .LQJGRP DQG ZKLOH ZH JURZ VRPH ČľRZHUV ZH DOVR JURZ many vegetables. Indeed, this is a growing trend. And more and more people are growing food on their verandas, their window boxes, and so on. We should make more use of vertical space – there is a growing trend for green walls and, while they are mostly decorative, there are many types of foods that can be grown on green walls. We must eat less and less meat. Given that climate change is going WR KDYH GHYDVWDWLQJ HÎ?HFWV LQ PDQ\ FRXQWULHV GURXJKWV ČľRRGV VWRUPV DQG DÎ?HFW IRRG SURGXFWLRQ DQG JLYHQ WKDW IRUHVWV VHTXHVWHU CO2, it is important to realize that huge areas of forest are destroyed each year to grow grain to feed the increasing number of livestock worldwide or to graze livestock. Given that shrinking supplies of fresh water pose another threat to agriculture, it is important also to realize that it takes much more water to turn vegetable protein into animal protein than to grow crops. And given that methane is a more potent greenhouse gas than CO2, it is important to understand that vast amounts of methane are produced by the belches and farts of food DQLPDOV Č‚ HVSHFLDOO\ FDWWOH 2I FRXUVH RQ WRS RI WKLV LV WKH KRUULČ´F cruelty to millions of animals.) We must alleviate poverty, increase awareness, and address the unsustainable, greedy, and materialistic lifestyle of the “westernâ€? ZRUOG WKDW KDV QRZ SHUPHDWHG DOPRVW HYHU\ FRXQWU\ :H PXVW UHGXFH WKH KRUULČ´F DPRXQW RI IRRG ZDVWHG DQG WKURZQ LQWR ODQGČ´OOV and support farmers markets. We must realize the extreme importance of wise family planning. For, LI WKH KXPDQ SRSXODWLRQ FRQWLQXHV WR JURZ LQGHČ´QLWHO\ WKHUH LV QR way that food production will be able to meet demand. Page 70 Âť In Conversation

JASON: We have to ask...what is your favorite fermented beverage? DR. GOODALL: A good organic red wine such as those produced by Marais Vineyards in the south of France, where biodynamic technologies are used. Also, scotch whiskey with a splash of water.

WHAT JANE GOODALL EATS FOR BREAKFAST

WE ASKED JANE & OTHER CULTURES READERS WHAT THEY EAT FOR BREAKFAST: “The bread and cheese slices are saved from last night’s dinner and are best paired with = JERRJA >SRRAP =L@ K=PKERA KV B=ÌMPERA QNPA=@ 0DA ?MĮAA EQ ?MMIA@ TERD = EKKAPQEML ?MEJ DA=RAP EL DMR T=RAP 0DA ?MĮAA EQ QRP=ELA@ TERD N=LRV DMQA MB ?MSPQA LMR SQA@]v SEE RESPONSES FROM OTHER READERS IN VOICES, STARTING ON PAGE 72.

BIO

Dr. Jane Goodall

Jane Goodall, Ph.D., DBE - founder of the Jane Goodall Institute and UN Messenger of Peace. World renowned primatologist and conservationist best known for her landmark study on the behavior of wild chimpanzees in Gombe National Park in Tanzania. Learn more at www.janegoodall.org.

CULTURES Vol 2, Issue 1 » Page 71

Page 72 Âť Voices

In this issue, CULTURES asked our readers to share a photo of a typical breakfast in their country. We received submissions from 22 countries! Some staff favorites are included here, and all the submissions can be seen online at asm.org/cultures.

THAILAND

KHAO TOM GOONG SUBMITTED BY: PONGPAN LAKSANALAMAI 1. 2. 3. 4. 5. 6. 7.

RICE SHRIMP BONITO FISH SOUP STOCK FRIED GARLIC CILANTRO RED PEPPER LIGHT SOY SAUCE

This Thai rice soup is traditionally served warm. It is a good way to use up left over rice from the day before. The shrimp can be substituted for any meat of your choice.

CULTURES Vol 2, Issue 1 Âť Page 73

INDIA

NEER DOSA SUBMITTED 1. 2. 3. 4.

BY:

I N D I A N R I C E PA N C A K E

GISELLE

RAISA

DSOUZA

GROUND RICE BATTER GREEN GRAM SPROUT MIXED VEG CURRY (CARROT, BEANS, SPINACH, CORN, CURRY LEAF) CUCUMBER SALAD

Neer dosa, a Karnataka breakfast fare, literally means ‘water crepe’ since the batter is of flowing water consistency. This dish should always be served hot with fried chicken masala / fish / mutton which adds to its taste. Vegetarians enjoy Neer dosa with spicy tomato chutney or coconut chutney, green gram gravy, sambar, rasayana (mango with coconut milk) and a sweet mixture of jaggery and fresh coconut. Page 74 » Voices

EGYPT

FOOL DISH SUBMITTED BY: TANIA KURBESSOIAN 1. 2. 3. 4.

FAVA BEANS ONIONS PARSLEY TOMATOES

5. 6. 7.

OLIVE OIL LEMON JUICE SALT AND PEPPER

This meal has many variations and is seen mainly in Egypt and Arabic countries. We usually eat this dish on Sunday. The beans are usually mashed or served with chickpeas, cucumbers, and crunchy green or red peppers chopped up into it. Personally, I add my beans and soak them up in lemon juice and olive oil and mash down the beans; others like to retain the bean. We also add pita, either dried through baking it, or soft and fresh to scoop up the meal with. Many people, like my father, like to slice onions and use them as the scoop which is pretty intense in my opinion.

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USA

EGGS ON A CLOUD SUBMITTED BY: CATHY NGUYEN 1. 2. 3. 4.

EGGS BACON (OPTIONAL) TOAST (OPTIONAL) BUTTER FOR GREASING PAN

Though eggs on a cloud takes a bit more time than the typical egg dish, it’s fun to make! Its unique texture can be enjoyed as is, with crispy bacon strips, or fresh avocado slices.

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NEPAL

KHANA SET SUBMITTED BY: SHISHIR SHARMA 1. 2. 3. 4. 5.

STEAMED RICE PULSE SOUP GREEN BEANS WITH POTATO & CABBAGE CHICKEN EGG OMELET YOGURT WITH HONEY

This breakfast is best served with balanced ingredients (1 part rice or roti, 2 part vegetable, 1 part pulse soup) on a brass plate (a traditional practice) with freshly prepared homemade yogurt and a generous drizzle of honey to counter the sourness. It can be served vegetarian as well as non-vegetarian by adding mutton or chicken. The addition of achar (a type of pickle), green salad (optional), and a glass of milk or fresh fruit juice makes it an ideal lunch or dinner option as well. CULTURES Vol 2, Issue 1 Âť Page 77

AFRICAN WOMEN IN AGRICULTURAL RESEARCH AND DEVELOPMENT (AWARD)

CONCERN WORLD WIDE

BIOVERSIT Y I N T E R N AT I O N A L

PG. 81

PG. 79

As a multi-faceted challenge, food security demands multi-faceted solutions. This section highlights the diverse approaches organizations are taking to ensure

I ND I GE NO US FOOD AND AG INITIATIVE

S A LT F A R

food security in communities around the world.

M

TEXEL

PG. 83

SHIDHULAI SWANIRVAR SANGSTHA PG. 85

S U S TA I N A B L E A G R I C U LT U R E TA N Z I N I A PG. 87

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AFRICAN WOMEN IN A G R I C U LT U R A L R E S E A R C H AND D E V E L O P M E N T ( AWA R D ) AWARD is a career development program that equips top women agricultural scientists across sub-Saharan Africa to accelerate agricultural gains by strengthening their research and leadership skills through tailored fellowships. AWARD is a catalyst for innovations with a high potential to contribute to the prosperity and well-being of African small-holder farmers, most of whom are women. W E B S I T E : www.awardfellowships.org

What can the world do to improve food security for all nations? As citizens of the global village, we can all ensure that participatory V\VWHPV LQYROYLQJ PHQ ZRPHQ DQG youth) are put in place at all levels of food production, i.e., research and development, food production, resource distribution, and even policy and decision making so that there is input from all concerned parties in ensuring consistent food production, and eventually food security. It is also important for nations to realize that through collaboration, by knowledge, skills, and information sharing, there will be greater success in eradicating IRRG VHFXULW\ LVVXHV PRUH HÎ?HFWLYHO\

AWARD Fellow Bettie Kawonga, one of WKH IRXU ZLQQHUV RI WKH +RZDUG * %XÎ?HW Foundation/Tony Blair Initiative Fellowship worth $150, 000. CULTURES Vol 2, Issue 1 Âť Page 79

BIOVERSIT Y I N T E R N AT I O N A L Our mission is to deliver scientific evidence, management practices, and policy options to use and safeguard agricultural and tree biodiversity to attain sustainable global food and nutrition security. W E B S I T E : www.bioversityinternational.org

What can the world do to improve food security for all nations? Until recently, the focus of most nutrition work has been to fortify foods with single nutrients, or to focus RQ UHGXFLQJ RQH HOHPHQW RI SHRSOHȇV diets – e.g., low fat, low sugar, low salt. We believe that this is a very medical approach to nutrition. At Bioversity International, we focus on the whole of diet, which is an approach that will serve people throughout their lives.

There are sure to be successes and failures, but nonetheless 2015 will mark a milestone for goals set forth by the United Nation’s Millennium Development Goals. What advice can you give our readers on what it will take to ensure we meet similar goals in the future? The idea is to promote a world with more equity. The solution lies in SURYLGLQJ VFLHQWLȴF HYLGHQFH WR JXLGH these types of policy decisions, bridging agriculture and conservation solutions.

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CONCERN WORLDWIDE For more than 45 years, Concern Worldwide has partnered with local people to do whatever it takes to help them improve their conditions, and to create communities that can thrive without our ongoing support. We provide humanitarian assistance in the midst of war, famine, natural disaster, and outbreaks of disease, and we stay after the crisis subsides to work with communities to create sustainable change and drive long-term development. W E B S I T E : www.concernusa.org

There are sure to be successes and failures, but nonetheless 2015 will mark a milestone for goals set forth by the United Nation’s Millennium Development Goals. What advice can you give our readers on what it will take to ensure we meet similar goals in the future? When we look at hunger, it is critical that we focus on the quality of food, not just the quantity. Nutrition is the foundation for development and yet, according to the 2014 Global Hunger Index, which we coauthor each year, a staggering two billion people get insufficient essential vitamins and minerals from the foods they eat, so they remain malnourished. This “hidden hunger” is often hard to detect, but the effects are devastating and can lead to mental impairment, poor health, and even death. This “hidden hunger” also wreaks economic havoc, locking countries

into cycles of poor nutrition, lost productivity, poverty, and reduced economic growth. Proven interventions to combat hunger exist, but, because malnutrition has many causes, the only way to truly tackle it is for a number of sectors to work together. As the framework for the Sustainable Development Goals is being developed, nutrition will need to be considered across a number of related goals that can have an impact on it.

CULTURES Vol 2, Issue 1 » Page 81

G A R D E N S FOR H E A LT H I N T E R N AT I O N A L Gardens for Health works to provide lasting agricultural solutions to chronic malnutrition by partnering with government health clinics to provide families with the education, seeds, and support to grow nutritious home gardens and overcome malnutrition for the long term. We also partner with the Government of Rwanda to advocate for policies and programs that use agriculture as a driver of improved health outcomes. W E B S I T E : www.gardensforhealth.org

What can the world do to improve food security for all nations? A lack of access to nutritious foods and a lack of education about what to eat and how to prepare it drive high rates of food insecurity and malnutrition.

We can address these twin challenges E\ SURPRWLQJ HÎ?HFWLYH SURJUDPV DQG policies that recognize the agency of families, make healthy food available, and provide education around purchasing decisions and cooking practices that will improve diets.

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I N D I G E N O U S F O O D AND A G R I C U LT U R E I N I T I AT I V E The Indigenous Food and Agriculture Initiative focuses on building strong tribal government governance structures in food and agriculture; strategic business and community development in food and agriculture; food resiliency and food recovery; professional development in critical areas important to the sustainability and strength of indigenous food and agriculture; and educating the next generation of tribal leaders. W E B S I T E : www.law.uark.edu/ifai/

Which food security issue is most critical to your country or region? In Indian Country, daily challenges include: high unemployment, high rates of diabetes and other health challenges, high suicide rates, and lack of basic infrastructure. Many of our communities lack access to healthy, DÎ?RUGDEOH IRRG DQG DOPRVW WKH HQWLUHW\ of Indian Country is in what is known as a “food desert.â€? One of the most important things we can do in Indian Country to improve our communities is to focus on food access and production of healthy, nutritionally dense foods.

are at a critical time and if we exclude these young people, we only challenge their and our own future.

What can the world do to better to improve food security for all nations? We have to focus on our youth right QRZ DV WKH ZRUOGȇV JOREDO IRRG V\VWHPV of all types must incorporate the minds and energies of our young people. We

9LVLWRUV VWXGHQWV DQG VWDÎ? at the Indigenous Food and Agriculture Initiative

S A LT FA R M T E X E L Salt Farm Texel is dedicated to locating, testing, and breeding normal crop varieties that have a high saline tolerance. This includes a wide variety of vegetables and fruits from cabbages to strawberries. Currently, we have a potato variety that is four times more saline tolerant than other potato varieties. Following successful field tests at Salt Farm Texel, the next phase of testing for this potato is currently underway in Pakistan, where brackish groundwater is affecting crop yields and quality. W E B S I T E : www.saltfarmtexel.com

What is the most critical food security issue the world is facing? The availability of fresh water will be the greatest problem in the future. That is why we are developing salt-tolerant crops that also taste good. We view the salinization from around the world as an opportunity to develop new business models.

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SHIDHULAI S WA N I R VA R S A N G S T H A In Bangladesh, flooding has become more severe. Shidhulai Swanirvar Sangstha designed a “floating garden” with a duck coop, fish enclosures, and a vegetable garden moored to the riverbank to help landless farmers live with rising waters. W E B S I T E : www.shidhulai.org

Which food security issue is most critical to your country or region? The demographic pressures and increased urbanization have caused the cultivated area to decline. Nearly 40% of the rural population is landless, and RQH ȴIWK RI %DQJODGHVK LV ZDWHU There are sure to be successes and failures, but nonetheless 2015 will mark a milestone for goals set forth by the United Nation’s Millennium Development Goals. What advice can you give our readers on what it will take to ensure we meet similar goals in the future? Connect global innovators with the local community leaders to create equitable partnerships to solve problems.

CULTURES Vol 2, Issue 1 » Page 85

S U S TA I N A B L E A G R I C U LT U R E TA N Z A N I A Sustainable Agriculture Tanzania (SAT) is a grassroots organization working directly with small-scale farmers in the Morogoro region. Our area of focus has been on the use of locally available materials, mostly from plant sources, to produce useful inputs such as fertilizers and botanical extracts for use in the farm during crop production. The center has accommodated more than 600 farmers on weeklong courses that range from organic agriculture basics, permaculture design, conservation agriculture, food processing, value addition, and natural medicine to animal production. At SAT, we work hand-inhand with farmers to see together the opportunities and strengths that make sustainable agriculture a huge success. W E B S I T E : www.kilimo.org

Which food security issue is most critical to your country or region? In Tanzania, access to inputs and knowledge is still a major challenge in food production. The majority RI SURGXFHUV RI IRRG PRUH WKDQ DUH VPDOO scale producers and depend on agriculture for their livelihoods.

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SLOW FOOD Slow Food was founded to counter the rise of fast food and fast life and the disappearance of local food traditions and to encourage people to be aware of the food they eat, where it comes from, how it tastes, @MC GNV NTQ ENNC BGNHBDR @øDBS SGD QDRS NE SGD VNQKC 2KNV %NNC SGTR works to protect food biodiversity and to create a more sustainable food system by launching projects and campaigns, organizing events, raising awareness about the downsides of our current food system, and proposing better consumption and production models. W E B S I T E : www.slowfoodusa.org / www.slowfood.com

There are sure to be successes and failures, but nonetheless 2015 will mark a milestone for goals set forth by the United Nation’s Millennium Development Goals. What advice can you give our readers on what it will take to ensure we meet similar goals in the future? A paradigm shift and a reversal of the current situation are possible if people start looking at the bigger picture and VHHLQJ KRZ RXU FKRLFHV FDQ LQȵXHQFH

people in other countries. We need to make sure that we manage limited resources responsibly, start considering environmental factors and product origin in our choices, consume local and diverse foods, and limit meat consumption, as well as favor artisanal and local products over imported and industrial foods where possible. We all have our part to play!

CULTURES Vol 2, Issue 1 » Page 87

WHAT WE DON’T KNOW CAN WE EAT OUR WAY TO A CANCERFREE WORLD?

Read the full article online at asm.org/cultures WR ȴQG RXW

THE INTERSECTION OF NUTRITION AND CANCER: THE HIDDEN ROAD MAP TO A CANCER-FREE EXISTENCE REVEALED WITHIN NATURE’S MEDICINE CABINET

Cancer research continues to evolve, not only seeking to fight and cure cancer post diagnosis, but also prevent the disease from ever starting. Central to this paradigm are lifestyle changes, with nutrition, diet and exercise as the foundation for improving our chances. Understanding the role of fructose, in particular, is essential. In order to battle cancer with nutrition, we must better understand its role in both the development and prevention of cancer.

by: Richard T. Arkwright, Paige Marie Hayes, and Q. Ping Dou

Cancer is a ubiquitous and insidious malady that has increased ZRUOGZLGH RYHU WKH SDVW FHQWXU\ ΖW DÉžLFWV DOO RI KXPDQLW\ regardless of race, background, or socioeconomic status. However, HSLGHPLRORJLFDO VWXGLHV KDYH LGHQWLČ´HG QXPHURXV HQYLURQPHQWDO and biological factors that predispose distinct groups to developing cancer. These include genetic variations, carcinogen exposure FLJDUHWWHV HWF DQG PDOQXWULWLRQ &DQFHU LV FKDUDFWHUL]HG E\ D “hallmarkâ€? set of characteristics, described by Drs. Hanahan and Weinberg that allow cancer to initiate, invade, and metastasize.1 Most research on the role of nutrition in cancer has centered around WKH LGHQWLČ´FDWLRQ RI GLHWDU\ ULVN IDFWRUV WKDW LQGXFH ČŠWKH KDOOPDUNV RI FDQFHU Č‹ 7KHVH FRPSRXQGV LQFOXGH DFHWDOGHK\GH IURP DOFRKROLF EHYHUDJHV EHQ]R D S\UHQH FKDUFRDO FRRNHG UHG PHDW QLFRWLQH FLJDUHWWHV DUWLČ´FLDO VZHHWHQHUV IUXFWRVH KLJK IUXFWRVH FRUQ V\UXS [HFCS]), and many more. Although the studies on “cancer initiation and carcinogens/carcinogenesisâ€? are important with respect to the development of targeted drug design and to the understanding of ZKDW HQYLURQPHQWDO ULVN IDFWRUV FKHPLFDOV GUXJV DQG IRRGV ZH should avoid, we must also contemplate the opposite, and seek to identify activities, nutritional plans, and supplements that can prevent cancer, either through deterrence or by actively and selectively killing the initial cancerous cells. Dietary products with such attributes have VHYHUDO GLÎ?HUHQW QDPHV EXW IRU WKLV DUWLFOH DUH WHUPHG ČŠIXQFWLRQDO foods.â€? Cancer imposes a tremendous economic burden on society, LQ DGGLWLRQ WR SDLQ DQG VXÎ?HULQJ 7KHUHIRUH JRYHUQLQJ ERGLHV PD\ want to identify and deter the consumption of high-risk dietary FRPSRQHQWV DQG HQFRXUDJH WKH LQFRUSRUDWLRQ RI ČŠ1DWXUHȇV PHGLFLQH cabinetâ€? into our diets via policy and regulation. The ultimate responsibility, however, lies with the individual to integrate the vast knowledge that biological science has produced to generate and maintain a healthy lifestyle utilizing nutrition, exercise, and avoidance of lifestyle-associated carcinogens to help decrease his/her individual risk of developing cancer. The biological mechanisms and pathways associated with carcinogenesis are beyond the scope of this article. However, the correlation between cancer, nutrition, and obesity are well-known and LQWHQVHO\ GHEDWHG Č´HOGV 2EHVLW\ LV D VLJQLČ´FDQW ULVN IDFWRU IRU FDQFHU and it is believed to be the result of an overall increase in systemic LQČľDPPDWLRQ :KLOH FDQFHU DQG REHVLW\ DUH LQFUHDVLQJ ZRUOGZLGH individual countries have variable rates, and several confounding YDULDEOHV FORXG EURDG JHQHUDOL]DWLRQV 'LÎ?HUHQW FRXQWULHV JHQHUDOO\ have their own distinct cultures and diets that provide epidemiologists Page 90 Âť On the Ground

ZLWK WKH RSSRUWXQLW\ WR LQYHVWLJDWH WKH GLÎ?HUHQFHV LQ FDQFHU UDWHV between countries relative to nutritional composition. By studying WKH GLÎ?HUHQFHV LQ WKH UDWHV RI REHVLW\ FDQFHU DQG GLHW ZH FDQ identify the risk factors associated with increases in cancer incidence, as well as identify nutritional factors that may lead to a decreased risk of cancer. The Western diet is associated with a higher-than-average risk for both cancer and obesity. According to the American Cancer Society2 and the National League of Cities,3 cancer and obesity SODFH VLJQLČ´FDQW Č´QDQFLDO EXUGHQV RQ the health care system and society as a whole, estimated at a combined $407 billion per year in the United States alone FDQFHU ELOOLRQ REHVLW\ billion). Research has demonstrated that certain diets are associated with a greater risk of cancer than others, and the portions of Western society that consume a “high caloric and nutrient poor dietâ€? are at an increased risk of both cancer and obesity relative to those who eat a more “balanced,â€? calorically OLPLWHG GLHW 6RPH RI WKHVH GLÎ?HUHQFHV are cultural, while others are the results RI HFRQRPLF FRQGLWLRQV (DWLQJ D KHDOWK\ and well-balanced diet can be relatively expensive, and oftentimes the availability and access to these “functional foodsâ€? is limited because of their expense. *RYHUQPHQW SROLFLHV IDUP ELOO DQG FRUQ VXEVLGLHV HWF KDYH EHHQ successful in protecting the American farmer, as well as increasing the availability and decreasing the cost of corn and corn by-products WR WKH FRQVXPHUV 6XEVLGLHV KDYH PDGH +)&6 D PRUH FRVW HÎ?HFWLYH PHDQV RI VZHHWHQLQJ PDVV SURGXFHG IRRGV WKDQ UDZ VXJDU RU RWKHU natural sugar alternatives), and have consequently decreased the cost of these foods to the consumers. However, a recent editorial published in Nutrition4 shows that the steep increase in the amount of HFCS consumed over the past 35 years in the United States is correlated with concurrent increases in the rates of both obesity and CULTURES Vol 2, Issue 1 Âť Page 91

cancer. Interestingly, the consumption of fats in the United States has JRQH GRZQ LQ UHFHQW GHFDGHV ZLWK QR HÎ?HFW RQ WKH REHVLW\ UDWH 7KLV indicates that a high sugar and carbohydrate diet may be a greater risk factor for obesity than the consumption of fat in the diet alone. In IDFW UHVHDUFK KDV VKRZQ WKDW IUXFWRVH D PDLQ FRPSRQHQW RI DUWLČ´FLDO sweeteners, is immediately and directly converted into fat by the liver, while glucose is maintained at stable levels in the blood stream RU VWRUHG LQ WKH PXVFOH DV JO\FRJHQ DQ HQHUJ\ VWRUDJH XQLW IRXQG LQ PXVFOHV *OXFRVH LV WKH RQO\ VXEVWUDWH HQHUJ\ VRXUFH WKDW WKH brain can process; consequently, it cannot process fructose. Although the consumption of glucose is also associated with an increased risk of obesity and cancer, the kinetics are far more tolerant with regard to the safe amounts of sugar or carbohydrates necessary to elicit FDUFLQRJHQLF PHWDVWDWLF HÎ?HFW LQ KXPDQ FHOO FXOWXUHV Overall, consumption of carbohydrates and sugars should also be limited, but the composition of the sugars we do consume is also important to consider. For example, it has been shown that increased sugar concentration is associated with increased resistance to chemotherapeutic agents such as metformin.6 In addition, it has been shown that tumors are more aggressive when exposed to fructose relative to glucose.7 Furthermore, fructose, especially HFCS, has EHHQ VKRZQ WR LQGXFH LQČľDPPDWLRQ DQG LQFUHDVH WKH H[SUHVVLRQ RI a variety of enzymes and genes associated with cancer progression.

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Also, fructose has been shown to promote protein synthesis due to D ČľX[ LQ PHWDEROLVP WRZDUG ZKDW LV FDOOHG ČŠWKH SHQWRVH SKRVSKDWH cycle,â€? which indirectly increases tumor growth through the induction of protein synthesis. One of the key “hallmarks of cancerâ€? is known DV WKH :DUEXUJ HÎ?HFW E\ ZKLFK FDQFHU FHOOV DOWHU WKHLU PHWDEROLVP WR allow for rapid cell division. The enhancement of protein metabolism LQ FDQFHU FHOOV LV FRQVLVWHQW ZLWK WKH HÎ?HFWV RI WUHDWLQJ FHOOV ZLWK HFCS. In fact, HFCS has been shown to promote obesity, type 2 diabetes mellitus, metabolic syndrome, and more aggressive tumor phenotypes. As the Nutrition editorial states, â€œâ€ŚFructose has become ubiquitous in the food supply, with the largest groups of consumers being teens and young adults. Therefore, understanding the potential health consequences of fructose and its role in the development of chronic disease is critical.â€?6 To battle cancer with nutrition, we must better understand its role in both the development and prevention of cancer. Another important component to battling cancer through nutrition is education. Many people are confused, misinformed, or uninterested LQ WKH LQJUHGLHQWV WKDW DUH LQ WKHLU IRRGV (GXFDWLRQDO HÎ?RUWV DUH necessary to help the average individual make economically and biologically sound decisions when it comes to nutrition and diet. Avoiding carcinogens and incorporating “super foodsâ€? or “functional IRRGVČ‹ LQWR RXU VRFLHWLHVȇ GLHWV FRXOG VXEVWDQWLDOO\ DOWHU WKH FDQFHU incidence and quality of life. Health-conscious initiatives aimed at encouraging the production and incorporation of functional foods could help to decrease the burden of obesity and cancer on the health care system. To achieve this goal, we must encourage a healthy diet and utilize natural solutions. )XQFWLRQDO IRRGV DQG QXWUDFHXWLFDOV LVRODWHG GHULYDWLYHV RI IXQFWLRQDO IRRGV LQFOXGH FRPSRXQGV VXFK DV (SLJDOORFDWHFKLQ JDOODWH (*&* WKH PDLQ FRQVWLWXHQW RI JUHHQ WHD 5HVHDUFK LQGLFDWHV WKDW (*&* LV D SRWHQW DQWLREHVLW\ DQWLR[LGDQW DQG DQWLFDQFHU DJHQW 5HVHDUFK IURP RXU ODERUDWRU\ KDV GHPRQVWUDWHG WKDW (*&* DQG LWV enhanced synthetic analogs) inhibits cancer cell growth, associated with activation of a protein known as adenosine monophosphate NLQDVH $03. D NH\ UHJXODWRU RI FHOOXODU PHWDEROLVP OLQNHG WR WKH FRQYHUVLRQ IURP QRUPDO WR FDQFHU PHWDEROLVP :DUEXUJ HÎ?HFW Our results indicate that green tea polyphenols inhibit cancer E\ XSUHJXODWLQJ D SURWHLQ FDOOHG S D WXPRU VXSSUHVVRU DQG GRZQUHJXODWLQJ P725 VLJQDOLQJ RQFRJHQLF VLJQDOLQJ SDWKZD\ WKXV GHFUHDVLQJ WKH PHWDVWDWLF SRWHQWLDO RI WKH WXPRUV ΖQ DGGLWLRQ (*&*V CULTURES Vol 2, Issue 1 Âť Page 93

have been shown to suppress cancer-stem cell population in human breast cancer cells, which are believed to be the cells responsible for cancer chemoresistance, invasion, metastasis, and recurrence. Other potent natural compounds found in nutrient-rich functional IRRGV LQFOXGH LQGROH FDUELQRO Ζ & DQG GLLQGRO\OPHWKDQH 'Ζ0 ZKLFK DUH SUHVHQW LQ FUXFLIHURXV YHJHWDEOHV LQFOXGLQJ EURFFROL DQG FDEEDJH %RWK Ζ & DQG 'Ζ0 KDYH ZHOO GRFXPHQWHG DQWLFDQFHU HÎ?HFWV through the inhibition of key genes involved in cell growth, and the LQGXFWLRQ RI FHOO GHDWK VLJQDOV LQ FDQFHU FHOOV VSHFLČ´FDOO\ 5HVHDUFK from our laboratory has indicated that DIM also activates AMPK in human prostate cancer cells, resulting in inhibition of cell growth and WKH DQGURJHQ UHFHSWRU $5 SDWKZD\ D FRPPRQ WDUJHW RI $5 SRVLWLYH SURVWDWH FDQFHU FKHPRWKHUDSHXWLFV 2XU Č´QGLQJV DOVR VXJJHVW WKDW DIM may also be used as an anticancer agent for the prevention and treatment of prostate cancer regardless of androgen status. Another potent natural compound that activates AMPK is resveratrol, a dietary SRO\SKHQRO OLNH (*&* FRPPRQ LQ UHG ZLQHV DQG QXPHURXV RWKHU plants including grapes, berries, and peanuts. Resveratrol has been reported to activate AMPK and may also be useful in the treatment of diabetes mellitus and metabolic syndromes. Interestingly, resveratrol DV ZHOO DV RWKHU $03. DFWLYDWRUV KDV EHHQ UHSRUWHG WR DFW DV DQ exercise substitute by inducing metabolism. Other ways to incorporate these anticancer natural compounds LQWR RXU GLHWV LV WKURXJK VXSSOHPHQWDWLRQ DQG RU WKH ČľDYRULQJ DQG VSLFLQJ RI RXU IRRG )RU H[DPSOH JLQVHQJ JLQVHQRVLGHV LV RQH RI WKH most popular herbal medicines worldwide. Ginseng has been shown WR KDYH PDQ\ EHQHČ´FLDO WKHUDSHXWLF SURSHUWLHV LQFOXGLQJ LPSURYLQJ physical and sexual performance, as well as treating cancer, diabetes mellitus, and hypertension. Other supplements with reported anticancer properties include dandelion-root extract, vitamins D and K, selenium, coenzyme Q10, and lycopene. Spices with purported anticancer attributes include garlic, oregano, cayenne, and turmeric, to QDPH D IHZ 7KHVH FRPSRXQGV PD\ DFW WKURXJK D YDULHW\ RI GLÎ?HUHQW mechanisms, and further research is necessary to determine the precise mechanisms of anticancer/cancer-preventive activities that these products may possess. However, the integration of the known information on carcinogenesis, food, nutrition, supplements, and spices could be used to construct an ideal diet, which could be utilized WR KHOS GHIHQG RQHȇV RZQ ERG\ LQ WKH Č´JKW DJDLQVW FDQFHU SRVVLEO\ before initiation. Furthermore, research on the active ingredients present in these compounds could be used to create synthetically Page 94 Âť On the Ground

enhanced derivatives, which may be useful in the treatment of cancer as novel chemotherapeutics.

“EDUCATIONAL EFFORTS ARE NECESSARY TO

In conclusion, many of the early discoveries pertaining to cancer HELP THE AVERAGE concerned its origins and sought to INDIVIDUAL MAKE develop treatments for the disease post initiation. The new paradigm ECONOMICALLY is to prevent the disease from ever initiating through the incorporation AND BIOLOGICALLY and integration of the combined SOUND DECISIONS knowledge in the development of a healthy lifestyle and diet plan. We WHEN IT COMES have only recently begun to look at the potential of natural compounds TO NUTRITION as a source for novel anticancer/ AND DIET.â€? cancer-preventive therapies, even though they have been used in herbal remedies and medicine for centuries. Countless compounds have EHHQ LGHQWLČ´HG VR IDU DQG QXPHURXV LQYHVWLJDWLRQV DUH XQGHUZD\ VHHNLQJ WR XQORFN WKH KLGGHQ SRWHQWLDO LQVLGH RI ČŠ1DWXUHȇV PHGLFLQH cabinet.â€? Yet, even armed with the knowledge to develop a healthier diet, many sociological and economic hurdles exist with regard to the accessibility of these resources to the masses. The issue of worldwide hunger and access to nutritious foods is a complex and titanic task to tackle. One potential solution to this problem is to encourage local growing initiatives that would provide the produce for the surrounding community, possibly utilizing hydroponic and RWKHU DGYDQFHG KRUWLFXOWXUH WHFKQLTXHV WR LQFUHDVH WKH HÉ?FLHQF\ of functional food production. In addition, government policies like the farm bill and corn subsidies could be used to incentivize the production of functional foods to help increase their availability. Although the nuances of agricultural policies and regulations are beyond the scope of this article, the success of the corn subsidies is clear, and it is possible that, through the combination of local growing initiatives and government intervention, the socioeconomic aspects of access to nutrition could be improved. Integration of the OHVVRQV OHDUQHG IURP ČŠ1DWXUHȇV PHGLFLQH FDELQHWČ‹ DQG V\QWKHWLF chemistry techniques may allow for the development of enhanced cancer treatments and potentially prophylactic dietary programs and/or pharmacological regiments to decrease the incidence of cancer, obesity, type 2 diabetes mellitus, metabolic syndrome, and CULTURES Vol 2, Issue 1 Âť Page 95

a number of other potential diseases. The intention of this article is to draw interest toward the overall improvement of human health in society through public policy and nutrition. Ultimately, all that we as scientists and physicians can do is to identify risk factors and suggest the strategies to treat, cure, and prevent cancer, but the burden lies on the individual to implement this knowledge and impose healthy lifestyle choices with the hopes that we can reduce the risk of VXFFXPELQJ WR WKH ČŠ(PSHURU RI $OO 0DODGLHVČ‹ FDQFHU

REFERENCES 1. Hanahan D, Weinberg RA. 2011. Hallmarks of cancer: the next generation. Cell, 144:646–674. $PHULFDQ &DQFHU 6RFLHW\ (FRQRPLF LPSDFW RI FDQFHU http:// www.cancer.org/cancer/cancerbasics/economic-impact-ofcancer, Accessed January 12, 2015. 1DWLRQDO OHDJXH RI &LWLHV (FRQRPLF FRVWV RI REHVLW\ http://www. healthycommunitieshealthyfuture.org/learn-the-facts/economiccosts-of-obesity/, Accessed January 12, 2015. 4. Das UN. 2015. Sucrose, fructose, glucose, and their link to metabolic syndrome and cancer. Nutrition 31:249–257. =RUGRN\ %1 %DUN ' 6ROW\V &/ 6XQJ 00 '\FN -5 7KH DQWL SUROLIHUDWLYH HÎ?HFW RI PHWIRUPLQ LQ WULSOH QHJDWLYH 0'$ 0% breast cancer cells is highly dependent on glucose concentration: implications for cancer therapy and prevention. Biochim Biophys Acta 1840:1943–1957. 6. Kumar A, Jeengar MK, Naidu VG. 2015. Re. “Sucrose, fructose, glucose and their link to metabolic syndrome and cancer.â€? Nutrition 31:258–259. 7. Hirahatake KM, Meissen JK, Fiehn O, Adams SH. 2011. &RPSDUDWLYH HÎ?HFWV RI IUXFWRVH DQG JOXFRVH RQ OLSRJHQLF JHQH expression and intermediary metabolism in HepG2 liver cells. PloS One 6:e26583. Page 96 Âť On the Ground

RICHARD T. ARKWRIGHT III Richard T. Arkwright III is a Ph.D. candidate in Wayne State 8QLYHUVLW\ 6FKRRO RI 0HGLFLQHȇV &DQFHU %LRORJ\ JUDGXDWH program in association with the Barbara Ann Karmanos Cancer Institute located in Detroit, MI. He is in the Department of Oncology under the mentorship of Dr. Q. Ping Dou. He currently studies the role of BCA2 in metformin resistance in breast cancer cells and the development of natural product-derived, targeted therapies.

Q. PING DOU, PH.D. Dr. Q. Ping Dou is Professor of Oncology, Pharmacology and Pathology at the Barbara Ann Karmanos Cancer Institute, Wayne State University School of Medicine, Detroit, MI. Dr. Dou obtained his B.S. degree in chemistry from Shandong University in 1981, his Ph.D. degree in chemistry from Rutgers University in 1988, and postdoctoral training at the Dana-Farber Cancer Institute and Harvard Medical School from 1988 to 1993.

PA I GE M A RIE HAYES Paige Marie Hayes is an undergraduate at Wayne State 8QLYHUVLW\ ZRUNLQJ WRZDUGV D EDFKHORUȇV GHJUHH LQ (FRQRPLF Policies with a minor in Business Administration, after which she plans to pursue a law degree. She is currently FRQGXFWLQJ UHVHDUFK RQ WKH H΍HFWV RI FRUQ V\UXS DQG WKH age of retirement at Wayne State University. Paige also ZRUNV DW :D\QH 6WDWH 8QLYHUVLW\ȇV $FDGHPLF 6XFFHVV Center as a supplemental tutor for Principles of Microeconomics and Principles of Macroeconomics.

CULTURES Vol 2, Issue 1 » Page 97

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VISION

Ending Hunger: Mapping Needs and Actions in Agriculture & Nutrition BY: HOMI KHARAS + GEOFFREY GERTZ Brookings Institution

ABOUT: The Brookings Institution’s Global Economy and Development program aims to shape the U.S. and international policy debate on how WR PDQDJH JOREDOL]DWLRQ DQG ȴJKW JOREDO SRYHUW\ 7KH SURJUDP LV KRPH to leading scholars from around the world, who use their expertise in international macroeconomics, political economy, international relations and development, and environmental economics to tackle some of today’s most pressing development challenges.

In September 2015, global leaders will debate and agree on a new set of international goals to galvanize development cooperation over the next 15 years. The Sustainable Development Goals (SDGs), which will be the successors to the Millennium Development Goals, are expected to identify food security as a top priority for global action. The proposed SDGs include a formidable list of targets related to food security, including ending hunger and

malnutrition around the world and doubling the agricultural productivity and incomes of small-scale farmers – all by 2030. The ambition in the proposed food security SDGs is impressive. The goals do not simply call for a decrease in the global rates of hunger and malnutrition, they call for the end of hunger and malnutrition. These are, LQ PDQ\ ZD\V VXEVWDQWLYHO\ GLÎ?HUent objectives. If the goal were, say,

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halving global hunger over a set period – as it was in the Millennium Development Goals – the surest path to success would be to ensure that countries home to the largest number of hungry people achieved rapid progress. But the goal of ending hunger cannot be achieved simply with a high average rate of progress; ending hunger demands that no country – indeed no person – is left behind. Aggregate progress at the global level will not be enough. A commitment to ensuring that no one is left behind in the drive to end hunger thus requires a new comprehensive understanding of the global food security landscape: across all developing countries, where are the greatest needs, who is doing what, and what still needs to be done? It is only by bringing together data on all the key actors engaged in the JOREDO HÎ?RUW WR HQG KXQJHU Č‚ LQFOXGLQJ GRPHVWLF JRYHUQPHQWV DLG GRnors, foreign investors and private philanthropies, scientists and civil society – that we can identify the gaps that will need to be addressed if we are to meet this ambitious goal. We cannot simply highlight a few success stories, or track where the latest famines and crises are emerging; we need a thorough, up-to-date mapping of food security challenges and opportunities around the world. At the Brookings Institution, we have recently launched a new initiaWLYH Č‚ (QGLQJ +XQJHU 0DSSLQJ 1HHGV DQG $FWLRQV LQ $JULFXOWXUH DQG Nutrition – to help meet this requirement. The project, funded by the Bill and Melinda Gates Foundation, seeks to build the evidence base that will allow for informed decision making in the drive to end global KXQJHU :KHQ FRPSOHWH WKH SURMHFWȇV Č´QGLQJV ZKLFK ZLOO EH ODXQFKHG in a report and an easily accessible online database, will help donors, governments, nongovernmental organizations, and private actors to identify priorities and organize and coordinate their activities so that their collective impact is greater than the sum of its parts. 7KH (QGLQJ +XQJHU SURMHFW KDV WKUHH XQGHUO\LQJ FRPSRQHQWV )LUVW we are bringing together as much data as possible to understand the needs, policies, and resources critical to ending hunger and malnutrition in every developing country. We have built an index WKDW LQFRUSRUDWHV LQGLFDWRUV IURP GDWD VRXUFHV LQWR D XQLČ´HG framework, which allows for meaningful comparisons across countries. CULTURES Vol 2, Issue 1 Âť Page 99

The purpose of the index is to identify the gaps, both within and across countries, that stand in the way of ending hunger. The gaps could be technological, such as a lack of enhanced seed YDULHWLHV DSSURSULDWH WR WKH ORFDO FOLPDWH 7KH\ FRXOG EH Č´QDQFLDO including not enough funding for agricultural development from either the domestic government or international donors. They could be the result of bad policies, such as a poor investment climate or a lack of a national strategy to promote nutrition. Or gaps could be related to the physical HQYLURQPHQW VXFK DV WRR OLWWOH UDLQIDOO RU GHČ´FLHQW THESE ROADBLOCKS infrastructure. These roadblocks to ending hunger TO ENDING HUNGER vary substantially from one country to the next, as VA RY SUBSTANTIALLY FRXQWULHV SURGXFH GLÎ?HUHQW FURSV KDYH GLÎ?HUHQW FROM ONE COUNTRY JHRJUDSKLHV DQG DUH KRPH WR GLÎ?HUHQW SROLWLFDO and economic institutions. Our index will allow the TO THE NEXT, international community to identify the countryAS COUNTRIES VSHFLČ´F FRQVWUDLQWV WKDW ZLOO QHHG WR EH DGGUHVVHG WR PRODUCE ensure that no one is left behind in the push to end D IFFE R E N T C R O PS, global hunger. H AVE D I F F E R E N T

Second, we are assessing the contributions of rich countries around the world to the collective goal of ending global hunger. Crucially, this is about much TO DIFFERENT more than just how much aid money they give to POLITICAL AND support agriculture, nutrition, and food security in ECONOMIC developing countries. It is about how they spend their IN S T I T U T I O N S. aid – whether they are targeting the right countries DQG VHFWRUV ZKHWKHU WKH\ GHOLYHU DLG HÎ?HFWLYHO\ whether their actions are in line with developing FRXQWULHVȇ RZQ IRRG VHFXULW\ SULRULWLHV $QG LW LV DERXW KRZ ULFK FRXQWULHVȇ RWKHU SROLFLHV GRPHVWLF DQG IRUHLJQ FRQWULEXWH WR RU GHWUDFW IURP JOREDO HÎ?RUWV WR HQG KXQJHU 7KLV LQFOXGHV WKH extent to which they distort global markets by subsidizing their own domestic farmers and whether or not they impose high WDULÎ?V RQ DJULFXOWXUDO H[SRUWV IURP GHYHORSLQJ FRXQWULHV %\ highlighting who scores well and poorly along these dimensions, our goal is to encourage a richer dialogue and more coherent policy discussion about what it will take to end hunger, both with governments around the world and with the citizens, advocates, and journalists who hold them to account. GEOGRAPHIES,

AND ARE HOME

Third, we are evaluating how the international community is organized globally to promote food security, seeking to Page 100 Âť Sharing the Vision

understand which actors take responsibility for what priorities and how WKLV JOREDO GLYLVLRQ RI ODERU FDQ ZRUN PRVW HÎ?HFWLYHO\ 7KHUH LV D ZLGH assortment of international institutions, bilateral donors, multilateral development banks, private companies, and nongovernmental organizations and philanthropies working on issues related to food security, yet they do not always have forums to communicate and FROODERUDWH RQ FRPPRQ JRDOV 7KH (QGLQJ +XQJHU SURMHFW ZLOO H[DPLQH the strengths and weaknesses of this decentralized approach, and discuss options for new forms of global partnerships that could help foster cooperation among communities of diverse actors seeking to tackle similar challenges; for example, how to bring together JRYHUQPHQW RÉ?FLDOV DJULFXOWXUDO UHVHDUFK VFLHQWLVWV DQG WKH SULYDWH businesses that all have an interest in developing new drought- and ČľRRG UHVLVWDQW VHHGV Ultimately, our goal is to encourage strong, sustained, data-driven, evidence-based support for achieving the SDG food security goals, DQG WR KHOS UHVRXUFHV ČľRZ WR WKH FRXQWULHV DQG DUHDV ZKHUH WKH\ ZLOO have the greatest impact. The SDGs are ambitious not only because they call for the end of hunger and malnutrition, but also because WKH\ SXW D GHČ´QLWH GHDGOLQH RQ WKHVH REMHFWLYHV 7RR RIWHQ LQ WKH SDVW JOREDO HÎ?RUWV WR ERRVW IRRG VHFXULW\ KDYH IROORZHG FULVLV GULYHQ cycles: interest and concern peak along with reports of famines or food price spikes, and then subside when the international headlines have moved on to another topic. This approach will not deliver an end to hunger and malnutrition by 2030. We need a prolonged and sustained global commitment to ensure that agricultural systems can meet the challenges of providing food security and nutrition in family farms and of overcoming threats posed by climate change. At Brookings, it is our KRSH WKDW WKH (QGLQJ +XQJHU LQLWLDWLYH FDQ KHOS HYHU\RQH ZKR VKDUHV the vision of a world free of hunger by 2030 identify how and where they can best contribute to this goal.

HOMI KHARAS

GEOFFREY GERTZ

Homi Kharas is Senior Fellow and Deputy Director of the Global Economy and Development program at Brookings.

*HRÎ?UH\ *HUW] LV D 3UH 'RFWRUDO Research Fellow in the Global Economy and Development program at Brookings.

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UC Global Food Initiative: Healing Hunger, Nurturing Nutrition BY: JANET NAPOLITANO President of the University of California

The quest to establish global food security has never been so urgent. A billion people – most of them in WKH GHYHORSLQJ ZRUOG Č‚ VXÎ?HU IURP chronic hunger or serious nutritional GHČ´FLHQFLHV 0RUH WKDQ D KDOI ELOOLRQ – primarily in industrialized nations – are obese, and diabetes mellitus is an epidemic. Against this backdrop, climate change and population growth fuel additional uncertainty about how the world will feed itself in the years ahead. Recognizing that the University of California (UC) is uniquely positioned to play a leading role in addressing food security and the related challenges of nutrition and sustainability, we launched the UC Global Food Initiative in July 2014.

Our goal is audacious and far reaching. We aim for nothing less than the development and export of solutions for food security, health, and sustainability throughout California, the United States, and the world. %\ EXLOGLQJ RQ WKH H[WHQVLYH HÎ?RUWV already underway, and creating new collaborations among our 10 camSXVHV DÉ?OLDWHG QDWLRQDO ODERUDWRries, and the Division of Agriculture and Natural Resources, UC looks to put the world on a pathway to feed itself in ways that are both nutritious and sustainable. WHY UC? UC is California’s land-grant university and has played a key part in helping California become the nation’s leading agricultural state. In

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the late 1800s, UC research showed how to remove salts from the alkali soils in the Central Valley, turning what was once barren land into one RI WKH ZRUOGȇV PRVW SURGXFWLYH IDUPLQJ UHJLRQV UC has continued to play a pivotal role in food over the years. Our student farms at UC Davis and UC Santa Cruz have provided innovative learning opportunities since the 1970s. UC San Diego researchers, whose work has linked air pollution with reduced crop yields, are studying ways to achieve global food security and mitigate climate change. Our agricultural division has collaborators in more than 130 FRXQWULHV IURP $IJKDQLVWDQ WR =LPEDEZH ZRUNLQJ WR VROYH DJULFXOWXUDO problems at home and abroad. We have been a pioneer in sustainable DJULFXOWXUH KHOSLQJ IDUPHUV LQFUHDVH ZDWHU HÉ?FLHQF\ DQG GHYHORSLQJ QHZ SODQW YDULHWLHV WKDW IHHG WKH ZRUOG 2XU ČľRRG WROHUDQW ULFH IRU H[ample, is now grown by more than 10 million farmers. It is intrinsic to our role as a public research university that we address pressing societal problems such as global food security. Our campuses, agricultural division, and laboratories are equipped to tackle the food challenge across multiple disciplines. UC is deeply engaged in the knowledge export business – rooted in California, but with a global UHDFK Č‚ LQ WKH Č´HOGV RI DJULFXOWXUH PHGLFLQH QXWULWLRQ FOLPDWH VFLHQFH public policy, social science, biological science, humanities, arts, and law, among others. 2XU HÎ?RUWV VWDUW DW KRPH 8& FDPSXVHV DUH OLYLQJ ODERUDWRULHV IRU VXVtainable operations, with the Global Food Initiative complementing our RQJRLQJ FRPPLWPHQWV WR VXVWDLQDELOLW\ )RU H[DPSOH 8&/$ȇV +HDOWK\ &DPSXV ΖQLWLDWLYH GUDZV RQ WKH FDPSXVȇV UHVHDUFK DQG WHDFKLQJ H[SHUWLVH WR Č´QG QHZ DQG LQQRYDWLYH ZD\V WR SURPRWH KHDOWK\ OLYLQJ DW 8&/$ and share that education and research with other communities. Last year, UC sustainable food procurement practices shifted more than PLOOLRQ RI RXU WRWDO DQQXDO IRRG H[SHQGLWXUH WRZDUG ORFDO fair, ecologically sound, and humane food sources. We have set a systemwide goal of zero waste by 2020 and pledged to become carbon neutral by 2025. CULTURES Vol 2, Issue 1 Âť Page 103

The UC Global Food Initiative is a collaborative endeavor, involving IDFXOW\ VWDÎ? DQG VWXGHQWV LQFOXGLQJ D FODVV RI VWXGHQW IHOORZV :H have launched projects developed by multicampus working groups to identify best practices and develop toolkits to implement them in curriculum, operations, policy, research, and service. From increasing local food security to enhancing the availability of healthy eating choices, we are working to improve nutrition and sustainability on our campuses and then share those ideas with schools and communities in California, across the country, and around the world. EXTENDING OUR REACH Through food, we are making new connections. We have launched the UC Food Observer blog, a daily selection of must-read news on food policy, nutrition, agriculture, and more to help inform conversations around food. UC San Francisco launched SugarScience, a research and education initiative designed to highlight the most authoritative scienWLČ´F Č´QGLQJV RQ VXJDU DQG LWV LPSDFW RQ KHDOWK 8& %HUNHOH\ȇV (GLEOH (GXFDWLRQ FRXUVH ZKLFK WKLV VHPHVWHU LQFOXGHV VXFK IRRG OXPLQDULHV as Mark Bittman, Marion Nestle, and Michael Pollan, is expanding its audience by making the lectures available to the public by live stream. The UC Global Food Initiative is reaching out to partner with others LQ JRYHUQPHQW KLJKHU HGXFDWLRQ VFKRRO GLVWULFWV QRQSURČ´W RUJDQL]Dtions, and the private sector. These partnerships can be profound. For example, UC Davis, with more than two dozen centers focused on food and agriculture, has had a longstanding collaboration with Mars Inc. that continues to blossom. UC Davis, Mars, and other global partners are part of the African Orphan Crops Consortium, which is sequencing 100 African crop species and training the next generation of plant breeders to increase IRRG VHFXULW\ DQG LPSURYH QXWULWLRQ HVSHFLDOO\ DPRQJ $IULFDȇV \RXWK ΖQ January, UC Davis and Mars launched the Innovation Institute for Food and Health, designed to deliver big-impact, Silicon Valley-type breakthroughs in food, agriculture, and health. Lawrence Berkeley National Laboratory engineers have designed a KLJKO\ HÉ?FLHQW FRRN VWRYH DQG SDUWQHUHG ZLWK D QRQSURČ´W RUJDQL]DWLRQ to address food security issues posed by displaced persons in Darfur. Berkeley Lab scientists also developed a system for removing arsenic from groundwater, which an Indian company has licensed, to help provide safe drinking water for people in India and Bangladesh. Page 104 Âť Sharing the Vision

0HDQZKLOH 8& 6DQWD %DUEDUD KRVWHG WKH &DOLIRUQLD +LJKHU (GXFDWLRQ )RRG 6XPPLW ZKLFK FRQYHQHG VWXGHQWV VWDÎ? DQG IDFXOW\ IURP 8& California State University and community college campuses, and community and food agency leaders, to discuss food access, security, and justice. This Global Food Initiative event was organized by students, an inspiring example of what we can accomplish when we work together toward a common purpose. MOVING FORWARD $V WKH 8& *OREDO )RRG ΖQLWLDWLYH DGYDQFHV ZH VHHN WR Č´QG FRPPRQ JURXQG WR KHOS FRPPXQLWLHV LQ &DOLIRUQLD DQG DURXQG WKH ZRUOG Č´QG their way to a sustainable food future. We are enhancing campus gardens, integrating food issues into more courses, reforming vending machine practices to increase the availability of healthy choices, and leveraging food-purchasing power to encourage sustainable farming practices and to serve nutritious fare in campus dining halls. Along with identifying best practices and sharing them, we plan to use the power of UC research and extension to help LQGLYLGXDOV DQG FRPPXQLWLHV DFFHVV VDIH DÎ?RUGDEOH DQG QXWULWLRXV IRRG ZKLOH VXVWDLQLQJ RXU QDWXUDO UHVRXUFHV $QG ZH DUH GHSOR\LQJ 8&ȇV research to help shape, impact, and drive policy discussions around food issues at the local, statewide, national, and international levels. Finding solutions to the food crisis, one of the most critical problems of our age, is within our reach. We hope that by making global food issues D SULRULW\ ZH ZLOO LQVSLUH RWKHUV WR MRLQ RXU HÎ?RUWV WR SXW WKH ZRUOG RQ D path to sustainably and nutritiously feed itself.

JANET NAPOLITANO As the president of the University of California, Janet Napolitano OHDGV D XQLYHUVLW\ V\VWHP ZLWK WHQ FDPSXVHV Č´YH PHGLFDO FHQWHUV WKUHH DÉ?OLDWHG QDWLRQDO ODERUDWRULHV DQG D VWDWHZLGH DJULFXOWXUH and natural resources program. Previously, Napolitano served as Secretary of Homeland Security from 2009-2013, Governor of Arizona from 2003-2009, Attorney General of Arizona from 1998 to 2003, and U.S. Attorney for the District of Arizona from 1993-1997.

CULTURES Vol 2, Issue 1 Âť Page 105

CULTURES GOES DIGITAL!

FOOD SECURIT Y AND SUSTAINABILIT Y IN COLOMBIA: THE POWER OF FUNGAL GENETICS FOR IMPROVED CASSAVA PRODUCTION Cultures traveled to Colombia for the food issue to capture its first digital multimedia story. The full video and story can be found online at www.asm.org/cultures.

Page 106 » Cultures Goes Digital

BEHIND THE SCENES $60ȇV 3HWHU *HRJKDQ DQG &KULV &RQGD\DQ WUDYHOHG WR &RORPELD WR VSHDN ZLWK DQG ȴOP WKH UHVHDUFKHUV EHKLQG DQ LQQRYDWLYH biotechnology project that is producing exciting results. The international Swiss – Colombian collaborative research team from the University of Lausanne – Switzerland, the Universidad Nacional de Colombia, and the Universidad de la Salle – Utopia campus has been working to create and test novel strains of arbuscular P\FRUUKL]DO IXQJL $0) WR LPSURYH FDVVDYD SURGXFWLRQ AMF forms symbiotic relationships with the majority of the ZRUOGȇV SODQW VSHFLHV LQFOXGLQJ FDVVDYD DQG RWKHU PDMRU IRRG security crops. By colonizing internal structures within the plant and extending its root system, AMF transports nutrients such as phosphate to the plants from inaccessible areas and sources in the soil. In exchange, the plant provides carbon to AMF species that have colonized the plant. 7KH UHVHDUFK WHDPȇV VWXGLHV VKRZ WKDW ZLWK WKH LQRFXODWLRQ of certain AMF strains, only half of the necessary phosphate amendments are needed in nutrient-poor tropical soil to produce an equal or greater amount of cassava yield. On a large scale, this technology could potentially provide a more sustainable approach to resource management, allow small shareholder farmers to reduce their input costs, and help create a food secure future for many. In fact, an early model for this success is already being realized by graduates of the Utopia campus, all of whom come IURP FRQȾLFW DQG SRVWFRQȾLFW ]RQHV %\ XWLOL]LQJ WKHLU HGXFDWLRQ in agronomy in conjunction with this technology, they can begin rebuilding their home communities while ensuring a food secure future for Colombia and the greater global community. Food and Agriculture Organization of the United Nations. Partnership formed to improve cassava, staple food of 600 million people. November 5, 2002. http://www.fao.org/english/newsroom/news/2002/10541-en.html. Accessed February 9, 2015.

1

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DID YOU KNOW?

1

2

3

Yucca fries and tapioca are made from cassava.

Cassava is the third most important source of calories in the tropics behind rice and corn.

More than 600 million people depend on cassava in Africa, Asia, and Latin America.

NEXT ISSUE’S THEME:

FROM YESTERDAY’S LANDMARK FOUNDATIONS IN MICROBIOLOGY, TO DISCOVERING NEW FRONTIERS TODAY. Send us a photo along with a short 100-word statement of your perspective on this theme. Submit your response to cultures@asmusa.org or tweet or Instagram @ASMicrobiology using the hashtag #ASMCultures for a chance to be featured in the next issue!

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Submitted by: michellevu91 Thanks to the author: Michelle Vu

Submitted by: UCHmicro Thanks to the authors: Cara Faliano & Veronica Broslawik

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QUESTIONS, COMMENTS, & CORRECTIONS FIYINFOLUWA ADESIOYE NIGERIA “I am very pleased with the quality of information presented in Cultures and its goal of inspiring next-generation scientists. I was particularly inspired by The Youth Issue. Manu Prakash is very right about sharing the microbial world with everyone. Ζ UHPHPEHU WKH H[KLODUDWLQJ H[SHULHQFH Ζ KDG ZKHQ Ζ Č´UVW viewed microorganisms under a microscope as a microbiology undergraduate student. Microbiology is an extremely interesting discipline and I am passionate about teaching, researching, and inspiring undergraduates to be proud of being microbiologists. 1DWKDQ :ROIHȇV TXRWH UHPLQGHG PH RI DQRWKHU TXRWH E\ WKH Nigerian Fiyin Adesioye, which speaks to the fact that there DUH JHQHUDWLRQDO GLÎ?HUHQFHV LQ WKH ZRUOG RI VFLHQFH $V KH VD\V ČŠ7RPRUURZ ZLOO QHYHU EH GLÎ?HUHQW WKDQ \HVWHUGD\ XQOHVV ZH FKDQJH WRGD\ Č‹ $QG Ζ VD\ ČŠ7RPRUURZȇV VFLHQFH ZLOO QHYHU EH GLÎ?HUHQW IURP \HVWHUGD\ȇV XQOHVV ZH FKDQJH WRGD\ȇV Č‹ Cultures inspired me to put a little bit of my experience in writing. I hope it inspires others to pursue microbiology and raise next-generation scientists against all odds.â€?

Page 112 Âť Questions, Comments, & Corrections

ON PAGE 7 OF THE AUTUMN 2014 ISSUE, THE BACTERIUM BACILLUS ANTHRACIS WAS INCORRECTLY CALLED BOTULINUM TOXIN.

Thanks for reading the food issue of Cultures!

BOTULINUM TOXIN CAUSES BOTULISM, NOT ANTHRAX, AND IS PRODUCED BY THE BACTERIUM CLOSTRIDIUM BOTULINUM. THE DISEASE ANTHRAX IS CAUSED BY ANTHRAX TOXIN PRODUCED BY THE BACTERIUM BACILLUS ANTHRACIS.

ON PAGE 91 IN THE AUTUMN 2014 ISSUE, TIM DONOHUE’S LAST NAME WAS INCORRECTLY SPELLED AS DONAHUE.

DO YOU HAVE SOMETHING TO SAY TO CULTURES? We’d love to hear from you! Was there an article you particularly enjoyed? Or something you want to read more about? Maybe you saw a mistake (hey, we’re human)! Reach out to us at cultures@asmusa.org.

The views and opinions expressed in this publication are those of the individual authors and do not necessarily represent RU UHȵHFW WKH YLHZV RI the American Society for Microbiology.

Photography + Art Credit Page 5: Courtesy of Christine Macapagal Reeves Page 5: Courtesy of Jason Rao Page 8: Courtesy of Will Allen and Growing Power Page 11: “Growing Power, 0LOZDXNHHȋ E\ U\DQ JULLɝV LV OLFHQVHG XQGHU && %< 6$

Page 13: “Iron Street Farm” by (ULF $OOL[ 5RJHUV LV OLFHQVHG XQGHU && %< 1& 6$

Page 14: Courtesy of Mr. Orlando Brito Page 14: Courtesy of Cecilia Do Nascimento Nunes Page 15: Courtesy of May R. Berenbaum

Page 21: “Tim Fischer, Marie Haga, and Sally Norton Outside the Vault” by Global Crop Diversity Trust is licensed under CC BY-NC-SA 2.0 Page 21: Ȋ<DP LQ YLWURȋ E\ -H΍ Haskins for the Global Crop Diversity Trust is licensed under CC BY-NC-SA 2.0 Page 23: “two broccoli heads” by 'DYLG 0RQQLDX[ OLFHQVHG XQGHU && BY-SA 3.0) edited by Tim Skirven Page 23: “Regeneration Project in Mongolia” by Global Crop Diversity 7UXVW LV OLFHQVHG XQGHU && %< 1& SA 2.0) edited by Tim Skirven Page 24: “Syrian Wheat” by Global Crop Diversity Trust is licensed XQGHU && %< 1& 6$ HGLWHG E\ Tim Skirven Page 24: “Adult Bessbug” by 3LFFROR1DPHN LV OLFHQVHG XQGHU && BY-SA 3.0) edited by Tim Skirven

Page 15: Courtesy of Rusty Rodriguez Page 15: untitled by Bianca Ferrari LV OLFHQVHG XQGHU && %< 1& 1'

Page 15: Ȋ$SLV PHOOLIHUD KRQH\ bee) on Symphyotrichum pilosum KDLU\ ZKLWH ROGȴHOG DVWHU RU IURVW DVWHU ȋ E\ 7RP 3RWWHUȴHOG LV OLFHQVHG XQGHU && %< 1& 6$

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Page 114 » Citations & Art Credit

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Page 48: ȊȆ6D\ ZKDWȇV KDSSHQLQJ ZLWK \RX ER\V \RX EHHQ JRRȴQ ZLWK WKH EHHV"ȇȋ E\ -RG\ 0RUULV LV OLFHQVHG XQGHU && %< 6$

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Page 91: Courtesy Richard T. Arkwright III Page 92: Courtesy of Q. Ping Dou Page 97: Courtesy of Richard T. Arkwright III Page 97: Courtesy of Q. Ping Dou Page 97: Courtesy of Paige Marie Hayes Page 90: Courtesy of *HR΍UH\ *HUW] Page 90: Courtesy of the Brookings Institution

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CULTURES Vol 2, Issue 1 » Page 115

Acknowledgments

Citations + Sources

SHARON AKNIN LIZ ROSE CHMELA

INFOGRAPHIC (PGS 6-7)

EVE DEVEAU

1. http://science.time.com/2013/12/16/

TIM DONOHUE

the-triple-whopper-environmental-

TAMMY ENEVOLD

impact-of-global-meat-production/

LENI MARTINEZ

2. http://science.time.com/2013/12/16/

CAROLYN MCMILLAN

the-triple-whopper-environmental-

JEFF MILLER

impact-of-global-meat-production/

KARA MILLER JUDITH OLANG NEIL O’REILLY JACOB PETERSEN

3. http://www.fao.org/docrep/014/ i2456e/i2456e00.pdf 4. http://blogs.wsj.com/numbers/

MOHAMMED REZWAN

how-much-of-worlds-greenhouse-

NANCY SANSALONE

gas-emissions-come-from-

TIM SKIRVEN SIMONE RIBEIRO SOARES REMKJE VISSER NANCY WACHTER CRYSTAL WELLS CAMILLA ZANZANAINI

For more information on reuse of any photographs or art featured in this issue, please contact us at cultures@asmusa.org. Edited by: CPS Communication 3URGXFWLRQ 6HUYLFHV ΖQF Designed by: madebywe.org Printed By: *RHW] 3ULQWLQJ Š 2015 AMERICAN SOCIETY FOR MICROBIOLOGY

ISSN 2332-0907

agriculture-1782/ 5. http://www.borgenproject.org/ the-cost-to-end-world-hunger/ 6. http://www.un.org/apps/news/story. DVS"1HZVΖ' 9-/ &Y) ( 7. http://www.wfp.org/hunger/stats 8. http://www.nationalgeographic. com/foodfeatures/feeding-9-billion/ 9. http://water.usgs.gov/edu/sc1.html 10. http://water.usgs.gov/edu/sc1.html KWWS ZZZ KXÉ?QJWRQSRVW com/2014/02/24/water-to-growfoods-infographics_n_4848161.html KWWS ZZZ KXÉ?QJWRQSRVW com/2014/02/24/water-to-growfoods-infographics_n_4848161.html KWWS ZZZ KXÉ?QJWRQSRVW com/2014/10/13/food-waterfootprint_n_5952862.html KWWS ZZZ KXÉ?QJWRQSRVW com/2014/10/13/food-waterfootprint_n_5952862.html

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