Episodes

  • E254: Why is food so expensive?

    E254: Why is food so expensive?
    Oct 31 2024
    If you feel like your grocery budget just doesn't buy you as much as it once did, you're not alone. According to U. S. Bureau of Labor Statistics, food prices rose 11. 4 percent last year alone - the highest annual increase in 23 years. The ongoing pinch at the grocery store has been in the news of a lot of media outlets, such as The Wall Street Journal, The New York Times, Times Magazine, Forbes, and so many others. Our guest today, food economics and policy professor David Ortega from Michigan State, is going to walk us through the food price inflation phenomenon. Interview Summary We've been hearing a lot about food price inflation. Can you tell us how food prices have changed over the last four to five years, and how that compares to the recent past? Definitely. So, I think it's always really important to define what food inflation is so that we're all on the same page. We hear this word a lot and we've been hearing it for a number of years now. Inflation is the rate of increase in prices over a period of time - so how fast prices are changing or increasing in a given period. The time frame here is very, very important. Now, compared to last year, food prices are only up 2.1%. And this is for all food, which includes food at home and food away from home. Now groceries, food at home, are up 0.9% compared to last year. And menu prices at restaurants, or food away from home, are only 4.0% higher. Now if you're listening to this, you're probably thinking, ‘well, how can this be given how expensive things are at the grocery store?’ And that's because you are likely thinking about how food prices have changed since the start of the pandemic, right? So, over the past five years, food prices have increased around 26%. And so that's the cumulative effect of inflation that we're all very familiar with at the grocery store. Wow. You talked about the recent past, and in particular, about the time since COVID. How has this looked historically if you take a longer time frame? Yes, so if we look at a few years before COVID, food prices generally increase around 2% or so, year over year. Now in the summer of 2022, we experienced double digit increases in food prices. More than 11%, year over year. And that was the highest rate of increase in around 40 years, since the late 1970s and early '80s. So now that's a significant spike and departure from what we would consider to be normal. But the rate of increase has come down to almost pre pandemic levels, which is really great news. But remember the rate of inflation is the rate of increase, so because that rate has come down, it doesn't mean that prices are decreasing necessarily. They're just not growing as fast as they were before. Correct. I have some ideas, but I really want to hear you talk about it. What has led to this significant increase in the last four and a half years or so? It's really been a convergence of factors. It's not just one particular thing, but really all these factors coming together and sort of compounding on each other. We saw increases in labor costs, and then as we go through the timeline, we had Russia's invasion of Ukraine in February of 2022. And that really sent commodity prices surging for things like wheat, other grains, as well as vegetable oils. And it wasn't just the invasion alone, but we had countries responding with export restrictions on things like palm oil that really just exacerbated the situation. We also have the impacts of climate change. The summer of 2022, and for a few years leading up to then, there was this mega drought in the West and the plain states that affected anything from lettuce prices to the price of meat. Something that we're experiencing to this day. We also have the bird flu outbreak, now the largest outbreak in U. S. history. Egg prices have been through a bit of a roller coaster ride, and we've been hearing a lot about increases in egg prices. That's primarily due to the high path avian influenza outbreak, or the bird flu outbreak. Now, those are all what I would consider, for the most part, to be supply side factors. But we also have demand factors at play. And that is, that when we look at consumer spending on food, especially over the past two to three years, it's been much higher compared to before the pandemic. Even when you adjust for inflation. Now, this is likely attributed to households. Some of them accumulated savings. We had the fiscal stimulus payments from the government that injected cash into the economy. For a period of time, some households, we could splurge at the grocery store. We've seen, and the data from USDA shows, that consumer spending on food both at home and away from home is much higher in recent years than prior to COVID. So again, it's a combination of both supply side and demand side factors that have contributed to the significant rise in food prices. This is a really important point that it's not a single factor, but it's this mix of things, which also makes it ...
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    15 mins
  • E253: Learnings from No Kid Hungry in New York

    E253: Learnings from No Kid Hungry in New York
    Oct 30 2024
    When we talk about problems with food insecurity and the food system, we tend to reference challenges at the national or international level. And of course, work at that level really needs to be done. But increasingly, there is a unique focus on regional food system strategies and right sizing solutions to best fit those unique characteristics of a particular locale. In today's podcast, we will talk with Rachel Sabella, director of No Kid Hungry New York. She leads the planning, implementation, and evaluation of the No Kid Hungry campaigns across the state of New York. Interview Summary Rachel, it is such a pleasure to have you with us on the show today. We've done several podcasts with No Kid Hungry staff in the past and discussed topics like your Summer EBT Playbook for state governments. I'm really interested to learn more about your work in the state of New York. Thank you so much for having me, Norbert. We have been so lucky to have No Kid Hungry on here to share the stories. And I'm excited to give you some updates about what we've learned with Summer EBT, and to talk about how things look in New York these days. So, can you help our listeners understand more about No Kid Hungry New York as an organization? What is your approach to addressing childhood hunger? No Kid Hungry is a campaign of Share Our Strength. And I have the honor and privilege of representing the organization across the state of New York as we work to create solutions, to draw more attention and awareness, and to help connect more kids and families with meals. We believe that every kid needs three meals a day to grow up healthy, happy, and strong. But too many children, and I know we'll talk more about this, are missing those meals. We really take an approach of working directly with communities. I don't know the right answer for each community. But my job and really my privilege is to work with school districts, with elected officials, with community organizations to look for challenges and work together to overcome them and really change systems. I can appreciate that local communities look very different and appreciate if you're talking about New York City versus upstate New York. Can you tell us a little bit about how you all think differently about the cities versus the more rural areas of New York State? I appreciate that question. I think all of my colleagues can hear me say, we almost run two different campaigns in New York. Because the approach in New York City, where there is one school district in five boroughs, but a large concentration of students, the largest school district in the nation, versus the rest of the state, is different. But ultimately, the challenges are the same. How are we communicating with families? What solutions are out there that we can implement? We really focus on listening, sharing tools, sharing toolkits, thinking about, in some communities, what they need are materials translated in different languages, so families understand that SNAP benefits are available, or summer EBT benefits. Or as in other communities, it's how can families get to a centrally located place to pick up meals? We really spend our time learning and listening and sharing these programs so that they can find the solutions that work best. This is wonderful. I grew up in Georgia, I should just note. And I grew up in rural Georgia versus Atlanta. And we always talked about two Georgias, the Atlanta region versus the rural areas. And I can appreciate just how different some of those challenges are. But you're right, the central issue of access to food is similar and how you address those issues will look different in those regions. I want to span out and talk about some national data that just has come out. USDA has reported food insecurity rates in the U.S. and we saw that hunger actually increased. And we see that for childhood hunger, food insecurity in general, it has risen since the 2019 pandemic. Why is this happening for children? It's a challenging time. I think something that came out of the pandemic was right away, people said, families are struggling with hunger. What can we do? The stories on the news. We saw it no matter where you were in the country, with the lines to pick up food. And we saw government responded very quickly. There were expanded SNAP benefits. There were no cost school meals provided to every child across the country. We saw pandemic EBT implemented. We also saw the expanded child tax credit. At a time when families were facing tremendous challenges, there was that support from the government. But many of those programs have now ended. And in these economically challenged times, incomes haven't changed. Some people are still dealing with an unemployment crisis. We hear a lot from families as well that they're underemployed. There may be a job, but it's not that same income. And without these expanded government programs, families are facing challenges. How is this looking specifically in New ...
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    15 mins
  • E252: Is farm-level environmental impact reporting needed or even possible?

    E252: Is farm-level environmental impact reporting needed or even possible?
    Oct 22 2024
    In today's podcast, we're discussing Fast and Furious. But it's not the movie series starring Vin Diesel. Instead, the catchphrase describes rapidly increasing and somewhat confusing food system environmental impact reporting. Food firms, farmers, and governments all have a clear need for more quantitative environmental impact data in order to measure and understand factors such as carbon footprint, sustainable agricultural practices, and food supply chain processes. But there is no single standard for such reporting and different measurement methodologies make it difficult to assess progress. What's more, greater transparency regarding environmental impacts and food systems will affect trade and supply chains. Our guest today is Koen Deconinck from the Trade and Agricultural Directorate of the Organization for Economic Cooperation and Development, or OECD for short. Interview Summary You and your colleagues at the OECD recently published a paper called Fast and Furious: The Rise of Environmental Impact Reporting in Food Systems. Can you tell me a little bit about the paper? Sure. A while ago we were talking to one of the world's experts on sustainability in food systems. He alerted us that there was a major change happening in how people think about sustainability in food systems. He told us in the past, it was thought of almost as a checklist, right? People would say, here's a list of practices that you should or shouldn't use. And then we'll come and confirm whether that's the case on your farm. Then you either get certified or you don't. And he said, you should pay attention because there's a big change underway. We're more and more moving towards actually quantifying things like what is your carbon footprint? What is your water footprint? And so on. He convinced us that this was actually a major change that was happening. Oddly enough, outside of the role of the practitioners, not that many people have been paying attention to it. That is why we wrote this paper. This is a really important shift because just thinking about this in terms of economics, evaluating outputs versus the methods that you get to those outputs can have really significant implications for the various actors involved. So, this seems like a good move, but it seems also kind of complicated. I would love to hear your thoughts about that particular move. Why did you think, or why did you all realize this was a challenge and opportunity at the same? That's a great question. It actually gets to the heart of what we're describing in the paper. Starting with the good news, we do think that this has an enormous potential to improve sustainability in food systems. Because we know from the scientific evidence that there are big differences between different kinds of food products in terms of their average environmental impact. For example, beef tends to have more greenhouse gas emissions per kilogram of products relative to poultry and then definitely relative to plant based alternatives and so on. You can see these kinds of average differences. But then the data also shows that within each kind of product category, there's huge differences between different farmers. And what you can do if you start quantifying those footprints is it actually unlocks different kinds of levers. The first lever, if you think about carbon footprints, which is maybe the most intuitive example. The first lever is people know the carbon footprint of different kinds of food products. They could shift their diets away from the products that have a higher footprint towards products that have a lower footprint. For example, less beef and more towards poultry or towards plant-based alternatives. That's one lever. A second lever is that if you can also start to get even more precise and use data that is specific to each producer, not just an average, then also within each product category, people can start shifting towards the producers that have a lower environmental footprint. So, for example, people will still be drinking milk, but then they can shift towards milk producers that have a lower carbon footprint. And the third interesting lever that you can unlock is if you have that data at a supplier level. Suppliers could then say, well, I changed my practices. I changed my inputs. I've done things differently to reduce my impact. You actually can stimulate innovation by each individual farmer, each individual company in the supply chain to lower that impact. And that is something that you can do if you're quantifying those impacts, and that is very difficult or even impossible to do with this previous checklist-based approach. So that's one of the reasons why we're, we think that this has tremendous potential if we get it right. That's right. Just saying that you're doing sustainable practices isn't sufficient. It's really critical to evaluate what kinds of greenhouse gas emissions or other environmentally problematic outcomes of that producer or firm is what ...
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    24 mins
  • E251: The thoughtful transformation of Southern cooking

    E251: The thoughtful transformation of Southern cooking
    Oct 14 2024
    Today's podcast is a gastronomic treat. I'm talking with Chef William Dissen, James Beard Award-winning chef and owner of the restaurant, The Marketplace, located in Asheville, North Carolina. William is the founder of four award winning restaurants and draws inspiration from traveling the world, creating dishes that tell a story, surprising guests with inventive food preservation techniques, and bringing classic dishes with explosive flavors to life. He published a debut cookbook in 2024 titled Thoughtful Cooking - Recipes Rooted in the New South. Food and Wine Magazine recognized it as the best spring cookbook and praised how he takes readers on a culinary journey organized by the four seasons of Appalachia's most sought-after ingredients. William also enjoys the fame of being the first and only chef to beat Gordon Ramsay in a cook off on NatGeo TV’s Gordon Ramsay Uncharted Smoky Mountains. Interview Summary Will, you were early to the farm to table local foods concept. Some years ago, when I dined at your restaurant, the Marketplace, I liked the philosophy, not to mention the food, would you please tell us what led you down this road? You know, I'm originally from West Virginia, from the Appalachian Mountains, and my grandparents were, were farmers that lived in very rural parts of the state. I grew up in suburbia in the capital of Charleston, West Virginia, but spent a lot of my weekends on their farm. And they very much lived the Appalachian mentality and culture of farming, of putting things up for the year. You know, they canned and pickled and preserved and fermented and dehydrated, and they foraged and they had honeybees to pollinate their garden. They irrigated with fresh spring water and things that I think now in 2024, hipster DIY trends that people are saying they're doing in bigger cities. But these are things my grandparents were doing to sustain themselves. And I'd say that those ideas and ideals imprinted upon me about not just sustainability and how to treat the earth, but also about how to make food delicious because great food starts fresh. And from this initial exposure to food customs of your youth what led you to being a chef? You know I think in those hot sweaty August days, as they say up in the holler of my grandparents’ farm, we'd sit in the front porch and shuck corn and string beans. I really kind of kindled a love affair with food. One of my first jobs I had, I was a newspaper delivery boy and shortly after that I was, you know, trying to hustle to make some more money. And I ended up washing dishes at a local country club. And I think a very similar story for a lot of chefs, one day the garde manger cook or the salad and sandwich cook called out. And the chef said can you make sandwiches and salads? And I thought, sure, I can do that. And haven't really looked back since. You've been a chef at many fine restaurants in major cities. What led you to Asheville, North Carolina in particular? After I left West Virginia, I lived all over the place. I was in New York and California and South Carolina and ended up back here where I'm now in Asheville where I have my restaurant, The Marketplace. And one of the things that really stood out to me was the really beautiful region. National Geographic has voted it time and time again as one of the most biodiverse places on the planet. It's actually a temperate rainforest. There are species of wild edible greens and medicinal greens. There are species of lizards and snakes and things that you only find here in this region. It's not just beautiful. It's also a really thriving ecosystem. Terms like intentional, mindful, and in your case, thoughtful - it's in the title of your book - can be applied to cooking and eating. What does it mean to you? I'd say in general, it's going back to what I mentioned about my grandparents. And really focusing on being present but also planning ahead. I feel like in this day and age, we're so connected to computers and phones and social media that we've kind of got disconnected from our food system. People say, well, you know, technology is driving the world and we need to be logged in to be able to stay relevant. And I don't disagree with that, but I feel as our society is doing that, we are losing touch with nature. And if you go back one generation, two generations and ask anyone, their grandparents, I'm sure grew a garden. Or were farmers, and they probably went through acts of preservation because there weren't Whole Foods in every corner. It wasn't Amazon delivery. They had to plan ahead, and to be in touch with the time of year enables them to sustain themselves and their families. And certainly, we're fortunate now in 2024 to not have to think that way all the time, but I do think there's a lot of value into being a little more thoughtful about the world around us. And I think that's really what I want to try to show people with my book, Thoughtful Cooking, is that connecting yourself to the ...
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    21 mins
  • E250: Roots of Change: Successful, incentive-based food and farm policy advocacy

    E250: Roots of Change: Successful, incentive-based food and farm policy advocacy
    Oct 8 2024
    Join Kelly Brownell in a conversation with Michael Dimock, Executive Director of Roots of Change, about transforming food systems through innovative policies. Discover how Roots of Change collaborates with various stakeholders to create nutrition incentive programs and support sustainable agriculture, focusing on community-first approaches. Learn about pioneering projects, insights into policy influence, and the future of agricultural practices. This episode provides an optimistic view of the evolving food system landscape and the potential for significant positive change. Interview Summary Why don't we begin by you explaining what Roots of Change does. What's the mission and role of the organization? Yes. We were originally founded by a group of philanthropic foundations that were very interested in food system change but had not seen much success in years. So we were really designed to be a catalyst to ignite the growth of what we would call the Good Food Movement. For 10 years, we were actually a philanthropic fund investing in different projects that built the power of the food movement. And then implemented projects that would catalyze change. That would show how you could scale change fairly rapidly by building collaboration. So that's really what we've been doing. And in 2013, the philanthropic fund ended, we'd spent down all the money. So we joined the Public Health Institute at that time because public health is such an incredibly important engine for food system change because the food system impacts public health so greatly. We've been since that time focused on policy change and implementing model demonstration projects. Thanks for that explanation. You talked about catalyzing change for transforming the food system. What sort of changes have you emphasized? We've been focused on a few key things. I would say that one of the most important for us has been healthy food access. And doing that through the creation of nutrition incentive programs. And the reason we're interested in that is, all the changes that we pursue are aimed to hit several different levers of change simultaneously. By building nutrition incentive programs, you help the small and midsize farmers who are supplying local grocery stores, the farmers markets, and at the same time, you're creating the funding for low-income families to actually purchase organic, regenerative, sustainable agriculture. From their local market. You get a lot of payoff for that kind of action. You mentioned incentives. How do incentives fit into this? There is a program, a federal program called the GUSNIP. Named after Gus Schumacher, who was Undersecretary at USDA during the Clinton years, and actually worked with us early on. And so that program is a pool of funding through the Farm Bill that is given as grants to either states or nonprofits that are creating these programs where a family comes in with their SNAP benefits, and their purchasing power is doubled. They're given matching dollars to buy fruits and vegetables from a farmer's market, a local store, grocery store. So it's an incentive to purchase fresh nutritious food. And so, we have worked on the original federal policy. We're one of the first demonstration projects to show how you do nutrition incentives working with folks in the upper Midwest and in the East. And then we created an analog. California also has a matching fund which helps us pull more money from the federal level. So, we can really get a big impact at the local level. And we built that California program as well. We've been really deep in nutrition incentives. But we also work on farmer farmworker protections from heat. It's a big problem out here in the West. Increasing temperatures. We're working with different scientists, epidemiologists, and farmers to figure out best management practices or technologies that keep farmers cool. And then we also work on programs to provide incentives for ranchers to produce regenerative meat, that is grass-finished meat. So, those are the three areas working in right now. But we're also just starting a project. I have a meeting today with the California Department of Food and Agriculture to develop a plan for mid and small-scale infrastructure for regional food systems in the state of California to be achieved by 2040. One thing I really like about your approach is the lining up of incentives to produce food in a way that's better for both human health and the environment. Because so many incentives are lined up the other way. Obviously, the food industry wants to make as much money as they can, and that comes from highly processed foods that aren't very good for health. And then the same sort of incentives lines up for agriculture to do industrial forms of agriculture where you maximize the yield per acre. To turn that around is really going to be a major effort. One thing I like about your approach is that you're trying different things that can become models for what could be ...
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    19 mins
  • E249: History fact check - Impact of Corporate Influence on Research

    E249: History fact check - Impact of Corporate Influence on Research
    Oct 3 2024
    Study after study has shown that consumption of sugar sweetened beverages poses clear health risk. So how have the big soda companies, Coke and Pepsi in particular, reacted to this news and to public health policies that have aimed to restrict their business dealings like marketing, labeling, and even taxes? A fascinating and important part of this history has been told in a new book by Dr. Susan Greenhalgh called Soda Science: Making the World Safe for Coca Cola. Dr. Greenhalgh is the John King and Wilma Cannon Fairbank Professor of Chinese Society Emerita at Harvard University. But hold on, what in the heck does China have to do all this? Well, we're about to find out. This will be a very interesting discussion. Interview Summary Let's begin by setting the context for your book, again, on soda science. Back in 2015, the New York Times published a major expose, written by Anahat O'Connor, and a critique of what was called the Global Energy Balance Network (GEBN), that was funded by Coca Cola. Could you explain what this network was? Sure. The GEBN was an international network of researchers that argued that the energy balance framework is the best approach for addressing the obesity epidemic. So that simple framework calls for balancing the energy in - the number of calories consumed through eating with a number of calories burned - through moving to achieve a healthy weight. While that sounds neutral in practice, in the early 2000s, Coke and the food industry at large, adopted energy balance as their motto. It had several advantages. One is under the banner of "energy balance," the industry and the scientists working with it could say that people could eat whatever they wanted and then exercise it off. Unfortunately, that doesn't work for most people. Second, in practice, the energy balance slogan was used to promote exercise as the priority solution. What the research shows about energy is that exercise helps, but the primary answer to the obesity issue is to eat fewer unhealthy foods. Now the third advantage to the energy balance framework is that talking about energy balance meant the companies and the GEBN didn't need to mention soda taxes, or other legislative and regulatory measures, that worked but that might hurt the industry. So, in my book, I call this body of ideas adopted by the GEBN and the food industry “Soda Science.” That's short for Soda Defense Science - a science created not so much to understand obesity, as to defend the profits of the soda industry. Okay, that all makes sense, and I totally agree with your interpretation of the science that food intake is much more important in the obesity epidemic, in particular, than physical activity. It's not that activity is unimportant, but to divert attention away from the dietary part of it is really a public health misdeed. But one can obviously see the benefit to the industry for making that diversion. So, in that 2015 article, it was highly critical of the conflicts of interest that had been created by the soda industry paying prominent scientists. What benefits did the company reap from making these payments and what happened after that article got published? The GEBN was the product of the 15 years that came before it, of gradually building up this soda science. The GEBN itself lasted only about a year, but during that 15-year period, the industry benefited by having fewer people, fewer specialists, fewer countries talking about soda taxes. But what happened after the GEBN was outed in the New York Times in late 2015 was Coca Cola was absolutely mortified. The revelation that the company had paid for industry-friendly science was just incredibly embarrassing. So, under absolutely withering criticism from scientists and the public, Coke stopped funding the GEBN, which of course led to its collapse. The company also took a major turn in its approach to obesity. Vowing to no longer single-handedly fund scientific research, and by publishing a long so-called transparency list of all the individuals and organizations it had funded over the last 5 years. So, those things helped, but Coke's reputation remains tarnished to this day. But meanwhile, as for the academic scientists behind the GEBN, they saw things differently. They continued to maintain that their science had not been affected by the 20 million dollars that Coke had promised to support their network. Of the four researchers who led the GEBN effort, two stepped down and found wonderful jobs elsewhere. They both have leadership positions in different universities. One retired and the fourth continues to work in his previous position. So, there was no single, discernible impact on these debates within the academy. I know some of the individuals involved. And by the way, I know a good bit of information available to understand what this network was doing came from Freedom of Information requests that various parties made. And your book contains transcripts from emails and things...
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    32 mins
  • E248: Climate-smart strategies to sustain small-scale fishing communities

    E248: Climate-smart strategies to sustain small-scale fishing communities
    Sep 26 2024
    Join host Norbert Wilson and co-host Kerilyn Schewel in the latest episode of the Leading Voices in Food podcast as they dive deep into the world of small-scale fisheries with two distinguished guests: Nicole Franz from the Food and Agriculture Organization of the United Nations (FAO) and John Virdin from Duke University's Nicholas Institute for Energy, Environment, and Sustainability. Discover the significant role small-scale fisheries play in food security, economic development, and community livelihoods. Learn about the unique challenges these fisheries face, and how community-led climate adaptation alongside top-down national policies can help build resilience. This episode also highlights collaborative efforts between academia and organizations like FAO, painting a comprehensive picture of the state and future of small-scale fisheries. Interview Summary Kerilyn - So, Nicole, let's begin with you. Why is your work at the UN's Food and Agriculture Organization focused on small-scale fisheries and fishing communities? And could you share with us how they are different from fisheries more broadly? What's unique about them and their role in food production? Nicole - Yes. Let me start with the latter question. And I think the first thing is to clarify actually what are small-scale fisheries, no? Because sometimes if you think about small-scale fisheries, what most people will have in mind is probably that of a man in a small boat fishing. But in reality, it's a sector that is much more diverse. There are, for example, women in Indonesia that are collecting clams by foot. Foot fishers. Or we have examples from small-scale fisheries that are fishing boats in Norway, which are comparably small, but if you compare them, for example, with how small-scale fishing looks in a place like Mozambique, it's a very different scale. But all of that, however, is comprised in what we understand as small-scale fisheries. It is also important to understand that when we talk about small-scale fisheries in FAO, we don't only limit it to what is happening in the water, the harvesting part, but we also include what happens once the fish is out of the water. So, once it's processed, then, and when it's traded. So, so it's a whole supply chain that is connected to that small-scale fisheries production that we understand as being small-scale fisheries. And with Duke University, with John who is present here, and other colleagues and other colleagues from World Fish, we did a global study where we tried to estimate the global contributions of small-scale fisheries to sustainable development. And what we found was that at least 40 percent of the global catch is actually coming from inland and marine small-scale fisheries. And that's, that's enormous. That's a huge, huge amount. More important almost is that, that 90 percent of all the people that are employed in capture fisheries are in small-scale fisheries. And that is the human dimension of it. And that's why the community dimension is so important for the work. Because it is that big amount of people, 61 million people, that are employed in the value chains. And in addition to that, we estimated that there are about 53 million people that are actually engaging in small-scale fisheries for subsistence. So, if we consider those people that are employed in small-scale fisheries, plus those that are engaging for subsistence, and all their household members, we're actually talking about close to 500 million people that depend at least partially on small-scale fisheries for their livelihoods. We also looked at the economic dimensions of small-scale fisheries, and we found that the value from the first sale of small-scale fishery products amounts to 77 billion. So, these numbers are important. They show the importance of small-scale fisheries in terms of their production, but also in terms of the livelihood [00:05:00] dimension, in terms of the economic value that they generate. And, last but not least, we also looked at the nutritional value from small-scale fisheries. And we estimated that the catch from small-scale fisheries would be able to supply almost 1 billion women globally with 50 percent of the recommended omega 3 fatty acid intake. So, I think with all of these numbers, hopefully, I can convey why the focus on small-scale fish is, in the context of food security and poverty eradication in particular, is of fundamental importance. Kerilyn - Thanks, Nicole. That's really helpful to get a kind of global picture. If I could follow up to ask, what regions of the world are small-scale fisheries more common, or do economies rely on them? And in what regions do you see them disappearing? Are they common in countries like the US, for example? Well, they're certainly more common in what is often considered as a Global South. In Asia in particular, we encountered the largest total numbers, absolute numbers, in terms of people involved in terms of production. But also in Africa, ...
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    40 mins
  • E247: Cultivating food security and community stability in the Dry Corridor

    E247: Cultivating food security and community stability in the Dry Corridor
    Sep 26 2024
    With food insecurity rising the world over, we cannot escape the reality that climate change is changing our food supply. This means people's livelihoods and lifestyles are changing too, particularly in developing countries. Join us on the Leading Voices in Food podcast as we discuss the rising impact of climate change on food security and livelihoods in Central America, specifically Honduras. Host Norbert Wilson, Director of the World Food Policy Center, along with co-host Sarah Bermeo, delve into the challenges and solutions with experts Marie-Soleil Turmel from Catholic Relief Services and Ana Andino from Duke University. Learn about the Dry Corridor, the effects of climate shocks, land restoration practices, and the role of international support in building community resilience. Interview Summary Sarah - Marie, some of your work with Catholic Relief Services engages with smallholder farmers in an area known as the Dry Corridor of Central America. Can you explain what the Dry Corridor is and provide some context about the food security situation in that area, and how much do residents depend on their own crops to provide food for their families? Marie - So, the Dry Corridor of Central America refers to a region that stretches across the Pacific side of Guatemala, El Salvador, Honduras, and Nicaragua. The region has a long dry season and a rainy season when the crops are produced. In the last 10 years, this region has been characterized as one of the most vulnerable to climate change. Mainly due to prolonged dry spells in the growing season and more unpredictable rainfall patterns. This region is made up of many small holder farmers in the rural population. These are small hillside farms growing staple crops, maize or corn, and beans with relatively low yields. And most of the household consumption is coming from these farms, and they're selling any surplus that is produced in a good year. These are rain-fed production systems. So, the amount of food that the farms produced is directly tied to the amount of rainfall, making them extremely vulnerable to droughts and climate shocks. And also the region has a very high degree of soil degradation. It's estimated 70 percent of agricultural soil is in a state of severe degradation. This makes farms even more susceptible to climate shocks. So, this is a region that's already struggling with poverty. Close to 8 million people are living in a situation of food insecurity. And now with increasing climate shocks that are affecting crop yields, it's sending more people into a situation of food emergency and requiring food aid. Norbert - Thank you, Marie, for providing that context. Ana, let's now turn to you. I understand that you've worked with the Honduran Ministry of Finance and the Inter American Development Bank on issues relating to economic development in Honduras. What do you view as some of the key development challenges facing the country? Ana - So Honduras faces several challenges which have been dragged out for many years. And now some of them have even worsened, particularly since 2020 when we were hit by the pandemic and the storms Eta and Iota. It's tough to pinpoint just one or a few of them since it's a convergence of complex scenarios, but if I had to mention one - and going along with the conversation we're having today - I would mention intersection between climate change and economic vulnerability. As we heard Marie talking about the Dry Corridor, there are many rural communities that rely heavily on agriculture. But climate variability has made it even more difficult to maintain stable food production, affecting income and food insecurity. So, by mid-2023, about 25 percent of the population was suffering from food insecurity. Nationally, agriculture provides employment for approximately 30 percent of the country's workforce. And there's verification agriculture is also limited, which, this dependency constrains sustainable growth and resilience. Also, I cannot leave behind the access to basic services such as water and electricity. Of course, I'll include in this education, right? It is important, and it's not only a matter of access to them, but also the quality of their services. Many households lack access to clean water. This impacts their daily life, but also their agricultural productivity. And even in the main cities, there is an inconsistent access to water and electricity, which affects livelihoods, but also small businesses to larger industries. Education is a no-brainer, since both access and quality remain a serious challenge. In this list, I would also like to add crime and violence, which remain high. And even though there has been an improvement in the last years, particularly reducing homicide rates, it still remains as one of the highest in Latin America. The situation is even worse when we look at femicide. Because Honduras is still one of the highest or has one of the highest rates of femicide in the region. That often ...
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    28 mins