EXPLORING THE FUTURE OF FOOD
PROCEEDINGS OF A WORKSHOP
Melissa Maitin-Shepard, Rapporteur
Food and Nutrition Board
Health and Medicine Division
THE NATIONAL ACADEMIES PRESS
THE NATIONAL ACADEMIES PRESS 500 Fifth Street, NW Washington, DC 20001
This activity was supported by contracts between the National Academy of Sciences and National Institutes of Health (HHSN263201800029I/HHSN26300023); U.S. Department of Agriculture (59-8040-8-003 and 123A9418P0027); and U.S. Food and Drug Administration (HHSP233201400020B/HHSP23337081), with additional support by Academy of Nutrition and Dietetics; American Heart Association; American Institute for Cancer Research; American Society for Nutrition; Cargill, Inc.; The Coca-Cola Company; Conagra Brands; General Mills, Inc.; Keurig Dr Pepper; Mars, Inc.; Nestlé Corporate Affairs; Ocean Spray Cranberries, Inc.; PepsiCo; and Unilever. Any opinions, findings, conclusions, or recommendations expressed in this publication do not necessarily reflect the views of any organization or agency that provided support for the project.
International Standard Book Number-13: 978-0-309-49557-8
International Standard Book Number-10: 0-309-49557-1
Digital Object Identifier: https://doi.org/10.17226/25523
Additional copies of this publication are available from the National Academies Press, 500 Fifth Street, NW, Keck 360, Washington, DC 20001; (800) 624-6242 or (202) 334-3313; http://www.nap.edu.
Copyright 2020 by the National Academy of Sciences. All rights reserved.
Printed in the United States of America
Suggested citation: National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the food system: Exploring the future of food: Proceedings of a workshop. Washington, DC: The National Academies Press. https://doi.org/10.17226/25523.
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PLANNING COMMITTEE FOR A WORKSHOP ON INNOVATIONS AND STRATEGIES FOR MODERN FOOD SYSTEMS1
YVETTE CABRERA, Project Manager, Food Matters, Natural Resources Defense Council, Inc.
NAOMI K. FUKAGAWA, Director, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture
JEAN HALLORAN, Director, Public Policy Initiatives, Consumer Reports
HELEN H. JENSEN, Professor Emerita, Department of Economics, Food & Nutrition Policy Division of the Center for Agricultural & Rural Development, Iowa State University
CHRISTINA KHOO, Director, Research Sciences, Ocean Spray Cranberries, Inc.
RONI NEFF, Associate Professor and Director, Food System Environmental Sustainability and Public Health, Center for a Livable Future, Johns Hopkins University
JENNIFER OTTEN, Associate Professor, Environmental and Occupational Health Sciences, Nutritional Sciences Program, Center for Public Health Nutrition, University of Washington
1 The National Academies of Sciences, Engineering, and Medicine’s planning committees are solely responsible for organizing the workshop, identifying topics, and choosing speakers. The responsibility for the published Proceedings of a Workshop rests with the workshop rapporteur and the institution.
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FOOD FORUM (AS OF AUGUST 2019)1
SYLVIA ROWE (Chair), President, SR Strategy, LLC, Washington, DC
ARTI ARORA, The Coca-Cola Company, Atlanta, Georgia
WENDY BOLAND, Kogod School of Business, American University, Washington, DC
CINDY DAVIS, Office of Dietary Supplements, National Institutes of Health, Bethesda, Maryland
ERIC A. DECKER, University of Massachusetts Amherst
JOY DUBOST, Unilever Research and Development, Englewood Cliffs, New Jersey
DENISE R. EBLEN, Food Safety and Inspection Services, U.S. Department of Agriculture, Washington, DC
NAOMI K. FUKAGAWA, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland
M. R. C. GREENWOOD, University of California, Davis
JEAN HALLORAN, Consumer Reports, Yonkers, New York
KATE J. HOUSTON, Cargill, Inc., Washington, DC
HELEN H. JENSEN, Iowa State University, Ames
RENÉE S. JOHNSON, Congressional Research Service, Library of Congress, Washington, DC
WENDY L. JOHNSON, Nestlé Corporate Affairs, Arlington, Virginia
CHRISTINA KHOO, Ocean Spray Cranberries, Inc., Lakeville, Massachusetts
VIVICA I. KRAAK, Virginia Tech, Blacksburg
CATHERINE KWIK-URIBE, Mars, Inc., Germantown, Maryland
PETER LURIE, Center for Science in the Public Interest, Washington, DC
CHRISTOPHER J. LYNCH, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, Maryland
SUSAN T. MAYNE, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland
DEIRDRE McGINLEY-GIESER, American Institute for Cancer Research, Arlington, Virginia
KAREN McINTYRE, Health Canada, Ottawa, Ontario
MEGAN NECHANICKY, General Mills, Inc., Golden Valley, Minnesota
RONI NEFF, Johns Hopkins University, Baltimore, Maryland
S. SUZANNE NIELSEN, Purdue University, West Lafayette, Indiana
1 The National Academies of Sciences, Engineering, and Medicine’s forums and roundtables do not issue, review, or approve individual documents. The responsibility for the published Proceedings of a Workshop rests with the workshop rapporteur and the institution.
SARAH OHLHORST, American Society for Nutrition, Rockville, Maryland
JILL REEDY, Division of Cancer Prevention, National Cancer Institute, National Institutes of Health, Bethesda, Maryland
KRISTIN REIMERS, Conagra Brands, Omaha, Nebraska
CLAUDIA RIEDT, Keurig Dr Pepper, Plano, Texas
SHARON A. ROSS, Division of Cancer Prevention, National Cancer Institute, National Institutes of Health, Bethesda, Maryland
PAMELA STARKE-REED, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland
ALISON L. STEIBER, Academy of Nutrition and Dietetics, Chicago, Illinois
PATRICK J. STOVER, Texas A&M University, College Station
CHERYL TONER, American Heart Association
DOROTHEA K. VAFIADIS, National Council on Aging, Arlington, Virginia
JEFFREY J. ZACHWIEJA, PepsiCo, Barrington, Illinois
Health and Medicine Division Staff
HEATHER DEL VALLE COOK, Food Forum Director
SYLARA MARIE CRUZ, Research Associate (through August 2019)
CYPRESS LYNX, Senior Program Assistant
ANN L. YAKTINE, Director, Food and Nutrition Board
This Proceedings of a Workshop was reviewed in draft form by individuals chosen for their diverse perspectives and technical expertise. The purpose of this independent review is to provide candid and critical comments that will assist the National Academies of Sciences, Engineering, and Medicine in making each published proceedings as sound as possible and to ensure that it meets the institutional standards for quality, objectivity, evidence, and responsiveness to the charge. The review comments and draft manuscript remain confidential to protect the integrity of the process.
We thank the following individuals for their review of this proceedings:
Although the reviewers listed above provided many constructive comments and suggestions, they were not asked to endorse the content of the proceedings, nor did they see the final draft before its release. The review of this proceedings was overseen by HUGH H. TILSON, University of North Carolina. He was responsible for making certain that an independent examination of this proceedings was carried out in accordance with standards of the National Academies and that all review comments were carefully considered. Responsibility for the final content rests entirely with the rapporteur and the National Academies.
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