Climate change has a severe impact on sustainable food production. The OECD reports annually on the evolution of volumes of production and monitors the resources and subsidies allocated to the agricultural sector of the economy. The sector and the whole nutrition chain are frequently perceived as a major driver of shrinkflation, greedflation and cheatflation.
Changes need to be introduced with a medium and long-term perspective in order to allow for smooth adaptations of the sectors involved and to avoid so-called hog cycles.
Most economic debate is focused on the quantity of production. The loss of production due to climate change and Russia’s war in Ukraine has been and continues to be substantial causing starvation and premature deaths. Another issue is the lower quality of food due to droughts. Repeated events call for adaptations. Certainly the adaptation of more resistant crops is part of the answer. However, the other side of the same coin consists in the consumer’s readiness to buy products that suffered during a drought. Just as the reduction of fertilizers and less water in the production of droughts reduces the size of fruit, for example, we, the consumers will be systematically challenged in our purchasing habits of fresh food.
Price-sensitive consumers will have to choose the products that have reduced prices due to drought quality loss. Other consumers may choose the drought affected product if a “resilience message” is attached to such products. Solidarity with climate affected farmers, just like bio-farmers’ products in ecological production, opens up another perspective to more sustainable consumption and farming. 
Own Insulin
People who suffer from type 1 diabetes do not produce enough insulin themselves. The World Health organization estimated that „in 2017 there were 9 million people with type 1 diabetes; the majority of them live in high-income countries“ (WHO 2023). The report on successful reprogramming of stem cells of a person to produce insulin again and subsequently transplanting these cells into the same person allowed to produce own insulin again for that same person (Mallapaty, 2024). The hope for millions of people with type 1 diabetes is high that eventually there will be a cure to the disease. Scientists caution that there are no data yet for how long the transplanted own stem cells will produce insulin. Hence, the hope is driving research forward on a promising way forward. The case of type 2 diabetes is very different as additionally the absorption of insulin in the body causes problems. We keep walking and building muscles to facilitate the insulin absorption in the body to guard against the onset of type 2 diabetes. Interaction of diabetes and aging is another topic that needs our attention as rapidly aging societies are at higher risks to face many more people with various forms of diabetes.
Live longer
It is an old dream of mankind to live longer and longer. The Covid-19 pandemic has taught us many lessons that there are powerfully viruses and their continued mutations which threaten this. Life expectancy declined slightly during the pandemic and we learned that long Covid is yet another threat to our life expectancy. Scientists have found other sources that are crucial for survival. Like sepsis, it is the constant inflammation processes in our bodies. Long working times, stressful commute to work and interrupted or shortened vacations all contribute to keep inflammation at higher levels than is healthy from a longevity perspective. The research note published in Nature on the inflammation enhancing protein IL-11 highlights the chain reaction process of inflammation causing cancer and autoimmune disorders and diseases. Hence, it is essential to watch the biomarkers of inflammation and probably adjust our lifestyles accordingly. The sources of inflammation are manifold, but the potential rewards to address the issue are huge as well. Among the easy to address sources is nutrition, exercise and working life. Changing just a little bit here and there can make already a change. Monitoring how you feel about such changes puts you on a learning curve for your own inflammation levels. Vacation times are also perfect for adaptive behavioral changes. We just need to keep trying.
Nutrition Competence
Nutrition is a good example of how a long lasting disregard in education and learning systems has led to huge medical costs for individuals and societies nowadays. The obesity pandemic calls for urgent action and policy changes in the field of nutrition policies and learning goals for children and adults. Medical doctors have mostly discarded that it is also their responsibility to provide medical guidance on nutrition, as this is highly controversial at times and asks for behavioural changes of the patient. School teachers see little scope to act on the issue due to increasing demands in fields of literacy, numeracy, problem-solving, digital and communication skills. Hence, the hope is to fill the instruction and learning gaps with a hybrid approach of nurses taking on both roles and communicate with children as well as adults alike. This is a tough challenge for these persons, but hopes a high that they can make a significant improvement to the nutrition competences of individuals, pupils, their parents and specific target groups.
The starting point is to recognize that there is an issue with nutrition. The next to establish the best evidence and based on this to develop a curriculum for the nurses to be well-prepared for the challenge in the field. Even with the differentiation of different levels of competences, the learning has to be rather encompassing several related fields as well. Individual, behavioural as well as society-level factors like biology, technology, religious beliefs, economic and social factors determine nutritional choices and consumption. Just because there are so many factors to consider does not justify to keep nutrition out of school curricula for example. Nutrition is a fine example of a topic which links disciplines across a broad range. It is a tasty, at times spicy mixture of issues to learn and apply. The former is the beginning, the latter the real challenge which needs ample and repeated guidance or coaching. (Image: Extrait of Abraham Mignon, 1640-1679, Undergrowth with flowers, animals and insects, MRBA Brussels) 
Nutrition Policy
The evidence on nutrition policies has accumulated a series of policy recommendations based on the best available evidence. The German Institute of Human Nutrition has presented these results repeatedly not only to the scientific community, but also to the interested public at the Science Week or the Long Night of Science. Their leaflet on the tools to improve our human nutrition in market economies highlights “nutrition competence” as a key component of a broad strategy to improve our food and subsequently health. Nutrition goes beyond the biological ingredients of food to include basic understandings of human metabolism including the times and timing of meals. This competence has to be transmitted to preschoolers, pupils as well as adults to stem the waves of obesity (ARTE Docu). Learning how to manage your own nutrition is a crucial competence to strive and survive. In schools it can have substantial impacts on performance and inequality of opportunities as well.
The science-based policy recommendations propose to alter the structure of costs, for example via tax reductions, in favor of healthy food. Plain water should be substantially cheaper than sweet beverages or alcoholic drinks. Nuts and proteins from vegetables fall in the same category as plain water. It is in the longer term interest of all of us that schools, canteens at work places or homes for the elderly offer also healthy nutrition at least as a daily option. More sustainability in food production is last, but not least part of nutrition policies. A lot to chew on to improve nutrition.
Food Future
What do we have for dinner today, tomorrow or in 10 years from today? Research Institutes presented some of their insights based on solid evidence in the open door event in Berlin. The 5 years of the project “food4future” are over and my glance through some of the results suggests that we shall have many more proteins, most from vegetable sources, on our plates. The arguments for improved sustainability are rather compelling. The taste of these products that currently have higher amounts of bitter taste might be solved. Similarly sea food beyond fish like halophyte will enter our diet. The salty taste can be incorporated in meals in which we add salt or other spices anyway. These elements might make it possible to feed the 8 billion people on our planet. We probably also need to include protein rich insects in the meal plans of the still growing human species. It appears like a rather long shot into the future of nutrition, but if we do not think ahead and start the change in our mindsets we shall be badly prepared for the future and more people will decide to seek food in other places of the earth rather than stay hungry. It also helps us to refocus our priorities in nutrition and aim for a better balance of the pleasures of eating and sustainability. The issue of food for future generations starts with food for thought in the abundantly nourished Northern parts of the planet. (Image: AI Copilot, Prompt: 2 couples enjoy eating a meal of halophytes and insects, 2024-6-25) 
Processed food
We eat a lot of pre-processed food. Our busy work schedules allow us to take only short breaks for meals in order to get more work done while in office or at work in general. The intensification of work has reached the next level and we move from pre-processed food to ultra-processed foods (UPFs). In medical journals and nutrition recommendations the warnings to not eat too much ultra-processed foods are abundant. The signs of obesity in societies reach higher levels from year to year. Especially younger people seem to be at higher risks to consume a lot of ultra-processed foods. Freisling et al. highlight the “risk of multimorbidity of cancer and cardiometabolic diseases” due to UPFs. The discussion between scientists is a lot on which UPFs are most harmful (beyond animal origin or and artificially sweetened beverages) and/or whether it is the combination of UPFs that additionally increases the danger of UPFs. Preventing the “too much of each” is probably the safest recommendation. Being able to read the nutrition information on the labels is already a difficult task. Just making the information abundant and very small print discourages most efforts to compare across products. Learning about basic human needs like food has never been more difficult. Combined with “shrinkflation” we have a hard time to make informed choices of what to buy and eat. There are many hurdles to overcome for a healthy meal.
Shrinkflation
Shrinkflation is a hybrid term that combines “to shrink” with “inflation”. The trick is to keep prices at the same level for a product, but to reduce the weight or amount sold at a constant price. The intention of producers is to indirectly increase prices without touching at price tickets on products. As consumer you are likely to remember the price tag of a product, but much less the unit costs. However, the unit price is the basis for fair comparisons. In supermarkets there is an obligation to print also unit prices (€/kg or €/L) next to price labels. Comparisons allow information irrespective of package size. In shrinkflation the higher unit costs of a product will drive the official measure of inflation (Destatis, 2024). In Germany inflation for food had the top inflation rate in 2023, surpassing even price rises for energy.
On the one hand, shrinkflation is cheating on consumers to sell them less for the same price. On the other hand, oversized products that solicit higher consumption are part of the health and environmental problems we face. The obesity pandemic is part of the XXL consumption hype the food industry and supermarkets have created. In this respect, more expensive food (Eurostat info) potentially may trigger the rethinking of consumption and nutrition. “Eating better instead of less” has always been more expensive.
Besides the profit-maximising logic of shrinkflation, there is at least a small hope that behavioural changes might be triggered to consume less, to use less detergent in washing, less sugar drinks, smaller size pizza and so on. Shrinking our food intake is part of the solution for many problems. In the end cutting out most convenience food will save you a lot of money. As a side effect of such behavioural changes, eventually prices are likely to come down some time later again. 
Tobacco
The documentation on tobacco slaves has already been told many times. It is astonishing that the medical journal The Lancet just published another short article on the tobacco industry and slave trade. In fact it is the enslaving practice of only buying tobacco leaves from farmers who previously had taken out a loan from the tobacco company. The control of the tobacco supply chain creates a slavish type of relationship between buyers and sellers. The dependency created leaves most tobacco farmers with no choice but to accept the conditions of the big multinational companies.
Taking the issue of slavery even further we might go as far as condemning the advertisement of tobacco and smoking in the neighborhood of schools as an attempt to enrol tobacco slaves. Only few young people manage to give up tobacco smoking later on with already acquired serious health conditions. Helping to break the vicious circle of dependency as a form of slavery to a drug is hard to accomplish. Specialized medical centers are rare and expensive. Pathologising smoking would be worthwhile rather than other diagnoses where easy to perform physical exercise could do a lot for prevention. Helping people to quit smoking or never start with it would be such a big step ahead.
Energy Food
For more than a decade now researchers have shown the link between energy prices and food prices. At first sight this might seem surprising. In traditional or romantic associations with growing food, there is no link between the cost of energy and food production. Growing crops in your garden does not need more than sunlight, soil and water. Yes, that was long ago. Industrial production of food is heavily relying on energy to heat, feed and water plants or animals. Additionally, the supply chains have become far more distant, which increases the CO2 footprint even further. Therefore, it is no longer surprising that a great number of econometric studies confirm the close link of energy prices and subsequent pressure on food prices. This is not restricted to Europe, but has reached global contamination.
Enjoying seasonal local food is a double catch solution. You grow according to local weather conditions and use traditional conservation methods, if the crop is exceeding your demand at that time. Providing heating for animals to increase productivity or quality of products appears to be one of the most wasteful ways to further increase the spiralling up of energy and food prices.
In agricultural science there is a lot of research into the “energy intake” of animals to better grow or produce more milk etc. This is the expensive intermediary step using energy to produce energy intake for animals rather than humans. It is surprising that we take so many years to address these well-known linkages that have turned to serious problems after Russia’s war on Ukraine. Agriculture and farmers can be part of the solution rather than a problem themselves, if the link of energy consumption and food prices is taken seriously. 
Food Change
Changing habits of eating is among the most difficult behavioral changes. We get so used to our habits to prefer certain alimentary mixtures that we tend to believe we can no longer change them. Depending on our will power we are able to command for more or less longer periods our food intake. Bodily functions of blood pressure or insulin levels play tricks on us of a powerful kind. Therefore it is interesting to see towards the end of a food market what kind of food is sold and what has been left over.
In the historic market of the food, wine and spice loving region of Burgundy in Dijon the ad hoc inspection of an étalage was surprisingly different from my expectation. ‘Paté’ containing meat was left over towards the end of the opening hours and the fish based ’Paté’ was almost sold out. A change towards a more healthy and somewhat more sustainable diet is slowly creeping into societies. This gives hope that food changes are possible and markets will adapt eventually as well. It is a change for the better for each person and our societies as well as the planet.
