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Mark Bittman on what’s wrong with food in America
In an interview with Vox, Mark Bittman discusses how our industrial system of food production has led to cheap food filled with calories, but with very little nutrition. It’s a problem that needs to be addressed to prevent a health crisis.

Vox: What are things in society that need to tip for these to become more mainstream issues?
Bittman: 
1. The more research we see about added sugars, the more we’ll see how damaging it is.
2. An outbreak of antibiotic resistant bacteria linked to overuse of antibiotics in animal production.
3. Confined animal feeding operations. We’re finally seeing how poorly animals are treated.

Researchers across the University of California system are working to address these issues.
Jered Lawson and Nancy Vail, graduates of UC Santa Cruz and UC San Diego, have formed Pie Ranch, a farm that teaches urban high school students about where their food comes from.
Robert Lustig, a UCSF professor of pediatrics said at a symposium on sugar and other sweeteners, “Enough people are sick that we need a societal and government intervention on the scale of that mounted against tobacco and alcohol.”
UCSF is eliminating antibiotic meats used in their cafeterias.
Annie King, an animal science professor at UC Davis, explains the difference between cage-free, free-range, and many other egg terms found at the grocery store.
Earlier this summer, University of California President Janet Napolitano and chancellors from all 10 campuses announced an initiative to tackle these problems on a global scale by harnessing the collective power of UC to help put the world on a path to sustainably and nutritiously feed itself.
Learn more about the UC Global Food Initiative
ucresearch:

Mark Bittman on what’s wrong with food in America
In an interview with Vox, Mark Bittman discusses how our industrial system of food production has led to cheap food filled with calories, but with very little nutrition. It’s a problem that needs to be addressed to prevent a health crisis.

Vox: What are things in society that need to tip for these to become more mainstream issues?
Bittman: 
1. The more research we see about added sugars, the more we’ll see how damaging it is.
2. An outbreak of antibiotic resistant bacteria linked to overuse of antibiotics in animal production.
3. Confined animal feeding operations. We’re finally seeing how poorly animals are treated.

Researchers across the University of California system are working to address these issues.
Jered Lawson and Nancy Vail, graduates of UC Santa Cruz and UC San Diego, have formed Pie Ranch, a farm that teaches urban high school students about where their food comes from.
Robert Lustig, a UCSF professor of pediatrics said at a symposium on sugar and other sweeteners, “Enough people are sick that we need a societal and government intervention on the scale of that mounted against tobacco and alcohol.”
UCSF is eliminating antibiotic meats used in their cafeterias.
Annie King, an animal science professor at UC Davis, explains the difference between cage-free, free-range, and many other egg terms found at the grocery store.
Earlier this summer, University of California President Janet Napolitano and chancellors from all 10 campuses announced an initiative to tackle these problems on a global scale by harnessing the collective power of UC to help put the world on a path to sustainably and nutritiously feed itself.
Learn more about the UC Global Food Initiative

ucresearch:

Mark Bittman on what’s wrong with food in America

In an interview with Vox, Mark Bittman discusses how our industrial system of food production has led to cheap food filled with calories, but with very little nutrition. It’s a problem that needs to be addressed to prevent a health crisis.

Vox: What are things in society that need to tip for these to become more mainstream issues?

Bittman

1. The more research we see about added sugars, the more we’ll see how damaging it is.

2. An outbreak of antibiotic resistant bacteria linked to overuse of antibiotics in animal production.

3. Confined animal feeding operations. We’re finally seeing how poorly animals are treated.

Researchers across the University of California system are working to address these issues.

Jered Lawson and Nancy Vail, graduates of UC Santa Cruz and UC San Diego, have formed Pie Ranch, a farm that teaches urban high school students about where their food comes from.

Robert Lustig, a UCSF professor of pediatrics said at a symposium on sugar and other sweeteners, “Enough people are sick that we need a societal and government intervention on the scale of that mounted against tobacco and alcohol.”

UCSF is eliminating antibiotic meats used in their cafeterias.

Annie King, an animal science professor at UC Davis, explains the difference between cage-free, free-range, and many other egg terms found at the grocery store.

Earlier this summer, University of California President Janet Napolitano and chancellors from all 10 campuses announced an initiative to tackle these problems on a global scale by harnessing the collective power of UC to help put the world on a path to sustainably and nutritiously feed itself.

Learn more about the UC Global Food Initiative