Search results: food policy action

August 1 is the deadline for filing comments on FDA’s food label proposals.

Two were released yesterday, one for and one against.

The Union of Concerned Scientists (UCS) organized a statement in support of listing added sugars signed by 280 scientists, physicians, and public health officials (including me).

The press release says:

In a letter submitted as a public comment for the agency’s first label update since 1994, the signatories point out that sugar overconsumption contributes to diabetes, cardiovascular disease and other ailments….Many food and beverage manufacturers add excessive amounts of sugar to their products, including those that they market as healthy options. In our current food environment, many people are unknowingly and unavoidably consuming excess sugar. Given our soaring rates of chronic diseases and the link between sugar and these diseases, citizens have a right to know how much sugar has been added to their foods.

People who signed the letter include many from Healthy Food Action, a national network of health professionals founded by Dr. David Wallinga.  I am a co-author of the statement with UCS staff and Dr. Robert Lustig.

In contrast, the American Society for Nutrition (ASN), an organization of nutrition scientists to which I belong, produced a strong statement against labeling added sugars.

ASN also has concerns that the inclusion of added sugars on the label may divert attention away from total calories and other important contributors to weight gain. The inclusion of added sugars on the label may confuse consumers and create the perception that naturally occurring sugars are somehow more beneficial because they are “natural” and do not have health effects similar to added sugars…There is no supporting evidence that indicates that the inclusion of added sugars on the food label will translate into the American public reducing caloric intake from added or total sugars or total energy intake…it is important to consider potential unintended consequences of  reformulation as well. When sugar is removed from a solid food product…The replacement is often fat and/or starch which could lead to a product with higher calories per serving. ASN encourages FDA to carefully consider potential adverse consequences of this proposed determination, including gaining input from food scientists…An investment in consumer education… is likely to be most productive for consumer understanding relative to added sugars, and would assure that consumers do not experience increased confusion, which they may encounter if added sugars are declared on the Nutrition Facts label.

These comments, which read as though written by sugar trade association groups, were signed by the president of ASN.  Although the statement letter gives no indication of the process by which these comments were developed, I’m told it was prepared by ASN’s public policy committee.

If so, it would help to know whether members of the committee have financial ties to the sugar industry or to food companies that use sugar in their products.

I wonder how much of the ASN membership agrees with this position on Added Sugars.   I certainly don’t.

Is the FDA at war with small, artisanal cheese makers?

I hope not.

But the FDA seems especially clumsy in its dealings with artisanal cheese makers over food safety issues.

The FDA has some legitimate concerns.  Milk is anything but sterile.  Salting and aging cheese kills pathogens but not always completely, and there is always a possibility of recontamination of the rind.

Like all food producers, cheese makers— no matter what their size—ought to be following standard food safety procedures.  Most do.

Even so, contamination happens.  That’s why testing is such a good idea.   It can stop contaminated cheese from making customers sick.

Last week, an FDA official, Monica Metz,  set off a firestorm with a letter to the New York State Department of Agriculture and Markets,

The use of wooden shelves, rough or otherwise, for cheese ripening does not conform to cGMP requirements, which require that “all plant equipment and utensils shall be so designed and of such material and workmanship as to be adequately cleanable, and shall be properly maintained.” 21 CFR 110.40(a). Wooden shelves or boards cannot be adequately cleaned and sanitized.  The porous structure of wood enables it to absorb and retain bacteria, therefore bacteria generally colonize not only the surface but also the inside layers of wood. The shelves or boards used for aging make direct contact with finished products; hence they could be a potential source of pathogenic microorganisms in the finished products.

The American Cheese Society immediately issued a rebuttal:

For centuries, cheesemakers have been creating delicious, nutritious, unique cheeses aged on wood.

Today’s cheesemakers—large and small, domestic and international—continue to use this material for production due to its inherent safety, unique contribution to the aging and flavor-development process, and track record of safety as part of overall plant hygiene and good manufacturing practices. No foodborne illness outbreak has been found to be caused by the use of wood as an aging surface.

The FDA responded with a clarification

Recently, you may have heard some concerns suggesting the FDA has taken steps to end the long-standing practice in the cheesemaking industry of using wooden boards to age cheese. To be clear, we have not and are not prohibiting or banning the long-standing practice of using wood shelving in artisanal cheese. Nor does the FDA Food Safety Modernization Act (FSMA) require any such action. Reports to the contrary are not accurate.

Whew.  Hang onto those boards, but do keep them clean.

As for the FDA: it needs to go further and do a whole lot more to reassure artisanal cheese makers who are convinced that the agency is out to get them and put them out of business. 

Let’s be clear: democratic processes are at stake in attempts by the Maine potato growers and other self-interested parties to get Congress to overturn the USDA’s nutrition standards for the WIC program and for school food—through use of appropriations, not legislative, bills.

USDA hardly made the standards up out of thin air.  

Now, Maine senators—who should know a lot better—are doing an end run around USDA’s process- and science-based regulations for the content of the WIC package.  These, as I’ve written before, exclude white potatoes because WIC recipients already eat plenty of them.

And now 43 members of the House, mostly Republican, want the USDA to weaken the rules for school meals.

School meal standards, let me remind you, were the result of no less than three scientific and policy reports from the Institute of Medicine, and rulemaking processes that allowed ample public input.

URGENT: write your congressional representatives and ask them to vote against these attempts to undermine the integrity of USDA’s nutrition standards.  Congress is working on these measures right now.

Thanks to all who commented on my April 1 (not a joke) post on inadvertant government policies that promote obesity.

Thanks in particular to Joshua De Voto who forwarded a link to the Sean Faircloth article that kicked off this discussion.

What’s remarkable about the list of items is that they constitute a policy agenda for health promotion.  Just turn them around:

• Subsidize development of trails and sidewalks in cities and communities.
• Pass zoning laws that encourage foot and bicycle traffic.
• Provide nutrition information in fast food and other restaurants (fingers crossed that the FDA will eventually get on this).
• Require physical education, nutrition, and cooking classes in schools.
• Ban marketing of junk foods to children.
• Ban marketing of junk foods in schools (USDA is trying to do this).
• Subsidize production of fresh fruits and vegetables.
• Subsidize healthy foods in programs for poor people.
• Eliminate corporate tax deductions for marketing.
• Permit lawsuits against food companies.

I can think of other policies well worth promoting.

Please add to the list!

Release of the FDA’s proposals for revisions of the Nutrition Facts label got, to say the least, lots of attention.

A few items need some follow up.

The politics

The best discussion of the First Lady’s involvement in the new food label comes from Helena Bottemiller Evich at Politico:

• On yesterday’s release
• On Mrs. Obama’s emerging role in nutrition policy
• On the likely effects of the new label on the food industry

The reaction of the Grocery Manufacturers Association (GMA)

How’s this for a brilliant response?

We welcome First Lady Michelle Obama’s announcement of the proposed updates to the Nutrition Facts panel and thank her for her leadership on this and broader health issues.  The nation could not ask for a more thoughtful, effective or passionate advocate than Michelle Obama.

For 20 years, the Nutrition Facts panel has been an invaluable tool to help consumers build more healthful diets for themselves and their families, and the time is right for an update.

Diets, eating patterns and consumer preferences have changed dramatically since the Nutrition Facts were first introduced.  Just as food and beverage manufacturers have responded by creating more than 20,000 healthier product choices since 2002, and by providing tools like Facts Up Front front-of-pack labels, the FDA is responding with a thoughtful review of the Nutrition Facts panel.

We look forward to working with the FDA and other stakeholders as these proposed updates to the Nutrition Facts label make their way through the rule making process.

It is critical that any changes are based on the most current and reliable science.  Equally as important is ensuring that any changes ultimately serve to inform, and not confuse, consumers.

How you can file comments

A frustrated reader complains that he can’t find information on the FDA’s website about how to file comments.     That’s because the proposals haven’t been published yet.

They are scheduled for publication in the Federal Register on March 3.  Look for instructions then.  After that, the FDA will collect comments for 90 days.

Two sets of proposed rules will be open for comment:

• Food Labeling: Revision of the Nutrition and Supplement Facts Label  (367 pages)
• Serving Sizes of Foods that can Reasonably be Consumed at One-Eating Occasion; Dual-Column Labeling; Updating, Modifying, and Establishing Certain Reference Amounts Customarily Consumed; Serving Size for Breath Mints; and Technical Amendments (145 pages)

Start drafting comments now!

Jerry Hagstrom, who writes the daily Hagstrom report on agriculture matters, explains why the farm bill passed.   After 3 or 4 years of fuss, practically everyone thought it was the best they could do:

Critics on the right and the left say that such an outpouring of endorsements shows that the farm bill is filled with government spending, but it also shows the importance of the farm bill—and the activities of the Agriculture Department—in every corner of the country. [The farm bill] provides purchasing power and food for low-income people in cities and it allows for the inspection of meat, poultry, and eggs. It also pays for financing electricity, telephones, and the Internet in rural America.

The bottom line: it could have been a lot worse.

The New York Times scores the winners and losers.  The big winner?  The insurance industry.

Unlike the food stamp program, the federally subsidized crop insurance program was not cut. The program, which is administered by 18 companies that are paid $1.4 billion annually by the government to sell policies to farmers, pays 62 percent of farmers’ premiums.

Enthusiasm for the bill depends on what it gives to whom.

USDA Secretary Tom Vilsack says, grudgingly:

Building on the historic economic gains in rural America over the past 5 years, this bill will accomplish those goals while achieving meaningful reform and billions of dollars in savings for the taxpayer. While no legislation is perfect, this bill is a strong investment in American agriculture and supports the continued global leadership of our farmers and ranchers.

Former USDA Secretary Dan Glickman, now with the Bipartisan Policy Center, looks at the bright side:

While this is not a perfect bill, its passage was critical for our nation’s agriculture infrastructure. I’m glad to see the bill will allow low-income Americans to double their SNAP benefits at farmers markets, which will help tens of thousands of people eat more nutritious foods. However, I believe there is still a fundamental disconnect between the nation’s farm policies and critical issues of public health and nutrition.

Wholesome Wave is pleased with the bill’s support (comparatively small as it is) for fruits and vegetables:

While we are reluctant to support this legislation because of the disheartening cuts to SNAP, the bill does include funding for many critical programs that will enhance access to affordable, local food and drive revenue to local and regional farmers. Specifically, there is mandatory funding for nutrition incentives at $20 million per year, for five years, as well as increased funding for the Farmers Market and Local Food Promotion Program, Community Food Projects, Specialty Crop Block Grants, the Senior Farmers Market Nutrition Program, Beginning Farmers and the Healthy Food Financing Initiative.

The Organic Farming Research Foundation calls the bill “a victory for organic farming:”

The Farm Bill restores long overdue support for organic agriculture including significant funding increases for the Organic Extension and Research Initiative (OREI), the National Organic Certification Cost Share Program (NOCCSP), the National Organic Program (NOP) and the Organic Data Initiative (ODI). Despite significant shortcomings in the commodity, conservation and crop insurance titles of the proposal, the Organic Farming Research Foundation (OFRF) is celebrating the victories for organic agriculture found in the bill and urging the president to sign it.

The Fair Food Network’s Oran Hesterman says:

While no Farm Bill is perfect, this bill continues support for critical programs and advances innovations that will support small and mid-scale farmers and help more low-income families access healthy and affordable foods in their communities…Specifically, the Farm Bill includes $100 million to support the Food Insecurity Nutrition Incentive Program, a new national healthy produce program modeled after successful efforts such as Fair Food Network’s Double Up Food Bucks.

But, New York City Coalition Against Hunger Executive Director Joel Berg says:

I am devastated, but unfortunately not surprised, by the Senate’s passage of a Farm Bill cutting SNAP by nearly $9 billion, on top of $11 billion in cuts that took place last November 1^st. Our political system is so broken it has morphed into spineless versus heartless, and low-income Americans are, once again, those who will suffer most…It’s an orgy of corporate welfare and subsidies for the wealthy paid for by cuts to programs that help the needy put food on the table. It is Robin Hood in reverse.

I’ll end with Senator John McCain (Rep-AZ), whose analysis of the specifics is worth a look:

Mr. President, how are we supposed to restore the American people’s confidence with this monstrosity? Just a few weeks ago we crammed down their throats a $1.1 trillion Omnibus Appropriations Bill loaded with wasteful spending. Tomorrow we’ll wash the Omnibus down with another trillion dollars. The only policy that gets bipartisan traction in Congress is Washington’s desire to hand out taxpayer money like its [sic] candy.

Will the President sign this bill?  He says he will, on Friday.

The Food and Agriculture Organization of the United Nations (FAO) has organized a series of Perspectives on World Food Day.

Mine is titled “A Push for Sustainable Food Systems.”  It’s illustrated with cartoons from Eat, Drink, Vote.

A reader writes:

Willingboro, NJ School Board has taken action effective for the 2013-2014 school year to discard a school meal rather than feed a student, if their parents cannot, or haven’t arranged to, refill their student’s lunch account.

Take a look at this letter from the school board administrator announcing discontinuation of humanitarian meals:

If a student goes through the food service line and it is discovered that the student does not have the required funds for a meal, the Chartwells Food Service representative has been instructed by the Willingboro Board of Education to withhold the meal from the student, with the understanding that such meal cannot be re-served and must be discarded.

I was appalled by the letter.  Hungry kids need to be fed.  They can’t learn if they are hungry.

But before going on a rant, I consulted my go-to, school-food guru, Kate Adamick of Cook for America.  She explains the fiscal realities of current school-food policies:

The truth is that there are many, many school districts that do not feed kids whose parent will not pay for them.  Some, as seems to be the prior practice of the Willingboro district, offer a “humanitarian” meal (typically, a peanut butter sandwich and a carton of milk), though that is by no means required of them and by no means universal.

Of course, students who qualify for free meals under the USDA regulations cannot be refused free school meals (provided that the proper paperwork has been filled out on their behalf or that they qualify under other regulatory or statutory provisions).

The refusal to feed everyone, regardless of whether they pay, has become a more pressing issue in recent years, both because the number of families who don’t qualify for free meals but can’t afford to pay for them has increased at the same time the school food budgets have become tighter…Many school districts are truly struggling to keep their financial heads above water….

The REAL answer is for the federal government to provide free meals for all kids.  I doubt, however, that will come to pass in our lifetime.

Here’s how this system works:

• Unlike other aspects of school education, the government requires school-meals programs to be self-supporting.  They must at least break even or do better, which is not so easy given current reimbursement rates.
• The government reimburses schools for federally supported school meals based on the number of participants.
• Parents often cannot or do not want to fill out the paperwork.
• This leaves schools with a dilemma.  If they provide free meals, they lose money.

Some school districts, like the one in New York City, do everything they can to make the system work so that hungry kids get fed.   Willingboro’s school board has chosen to follow the rules to the letter, regardless of the effects of this decision on kids in its schools.

Universal school meals would solve many of the problems caused by current school food policies (for evidence, see Janet Poppendieck’s Free for All: Fixing School Food in America).

Ready to join the universal school meals movement, anyone?