『E277: Food Fight - from plunder and profit to people and planet』のカバーアート

E277: Food Fight - from plunder and profit to people and planet

E277: Food Fight - from plunder and profit to people and planet

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 Today we're talking with health and nutrition expert Dr. Stuart Gillespie, author of a new book entitled Food Fight: from Plunder and Profit to People and Planet. Using decades of research and insight gathered from around the world, Dr. Gillespie wants to reimagine our global food system and plot a way forward to a sustainable, equitable, and healthy food future - one where our food system isn't making us sick. Certainly not the case now. Over the course of his career, Dr. Gillespie has worked with the UN Standing Committee on Nutrition in Geneva with UNICEF in India and with the International Food Policy Research Institute, known as IFPRI, where he's led initiatives tackling the double burden of malnutrition and agriculture and health research. He holds a PhD in human nutrition from the London School of Hygiene and Tropical Medicine. Interview Summary So, you've really had a global view of the agriculture system, and this is captured in your book. And to give some context to our listeners, in your book, you describe the history of the global food system, how it's evolved into this system, sort of warped, if you will, into a mechanism that creates harm and it destroys more than it produces. That's a pretty bold statement. That it destroys more than it produces, given how much the agriculture around the world does produce. Tell us a bit more if you would. Yes, that statement actually emerged from recent work by the Food Systems Economic Commission. And they costed out the damage or the downstream harms generated by the global food system at around $15 trillion per year, which is 12% of GDP. And that manifests in various ways. Health harms or chronic disease. It also manifests in terms of climate crisis and risks and environmental harms, but also. Poverty of food system workers at the front line, if you like. And it's largely because we have a system that's anachronistic. It's a system that was built in a different time, in a different century for a different purpose. It was really started to come together after the second World War. To mass produce cheap calories to prevent famine, but also through the Green Revolution, as that was picking up with the overproduction of staples to use that strategically through food aid to buffer the West to certain extent from the spread of communism. And over time and over the last 50 years of neoliberal policies we've got a situation where food is less and less viewed as a human right, or a basic need. It's seen as a commodity and the system has become increasingly financialized. And there's a lot of evidence captured by a handful of transnationals, different ones at different points in the system from production to consumption. But in each case, they wield huge amounts of power. And that manifests in various ways. We have, I think a system that's anachronistic The point about it, and the problem we have, is that it's a system revolves around maximizing profit and the most profitable foods and products of those, which are actually the least healthy for us as individuals. And it's not a system that's designed to nourish us. It's a system designed to maximize profit. And we don't have a system that really aims to produce whole foods for people. We have a system that produces raw ingredients for industrial formulations to end up as ultra processed foods. We have a system that produces cattle feed and, and biofuels, and some whole foods. But it, you know, that it's so skewed now, and we see the evidence all around us that it manifests in all sorts of different ways. One in three people on the planet in some way malnourished. We have around 12 million adult deaths a year due to diet related chronic disease. And I followed that from colonial times that, that evolution and the way it operates and the way it moves across the world. And what is especially frightening, I think, is the speed at which this so-called nutrition transition or dietary transition is happening in lower income or middle income countries. We saw this happening over in the US and we saw it happening in the UK where I am. And then in Latin America, and then more Southeast Asia, then South Asia. Now, very much so in Sub-Saharan Africa where there is no regulation really, apart from perhaps South Africa. So that's long answer to your intro question. Let's dive into a couple of things that you brought up. First, the Green Revolution. So that's a term that many of our listeners will know and they'll understand what the Green Revolution is, but not everybody. Would you explain what that was and how it's had these effects throughout the food systems around the world? Yes, I mean around the, let's see, about 1950s, Norman Borlag, who was a crop breeder and his colleagues in Mexico discovered through crop breeding trials, a high yielding dwarf variety. But over time and working with different partners, including well in India as well, with the Swaminathan Foundation. And Swaminathan, for example, managed to ...

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