Choosing a Path Toward Progress

As the year draws to a close, we often look back and wonder what could be different and look ahead to what could be better. In our profession we have created a history of technological innovation and unmatched educational opportunity. This past year has been a challenge with the deluge of films, books, and media claims that have put into question our food supply. As we look ahead to the next year and beyond, we see the opportunity to put the questioning and negativity behind. We can move forward as we face continued challenges head-on and embrace science and technology.

Our future requires that we feed a growing world. It also requires that we do that knowingly and carefully. It’s too important to waste any time: We must create a world where we reap the benefits of food science, improvements in food processing and packaging methods, and countless other innovations. Food waste and product loss could be reduced, quality improved, food  spoilage decreased, and shelf life extended. We would be better able to preserve sensitive nutrients, remove toxic substances, and generate new ways to distribute food. Scientific and technical achievements throughout the food system, from agriculture and food manufacturing to preparation in the home and in foodservice, would continue to meet the needs of both developed and developing nations to have ready access to a safe, diverse, and abundant supply of food.

This reality will require strong partnerships among academia, government, and industry. All stakeholders must have a voice in development of public policy that protects human health, enhances food safety, and provides consumers with information relevant to individual food choice. Strong movement in the public policy arena combined with communications with social media have yet to provide consumers with relevant information wherever and whenever they need it in order to make informed food decisions based on scientific evidence.

As members of IFT, we have a stake in developing objective information that can result in communications that promote a better understanding of the food system and enhance consumer trust. But in an alternate future, it all could be buried under misleading statements about the food system, food industry motives, food ingredient use, and technologies—all leading to a widespread lack of understanding about the profession.

To create a positive future, food scientists, technologists, and nutrition science professionals must work to counteract these negative messages. We need to do a better job of telling our story and explaining why we produce and process food the way we do. We each need to commit to providing meaningful and relevant information to consumers, and we must communicate to the world what it is that we do.

So we develop technologies, we study ingredients, we inform regulators and other scientists in order to ensure that our food supply is among the safest in the world. Creating a food value chain that can provide a safe and healthy mix of food choices is now expected. To gain trust, we also must consider the global impacts of such developments—the environmental and social strain that such developments may cause. We must recognize that natural resources such as water and land must be treasured. We must work to produce food for the world more sustainably. We know that.

We must invest in basic and applied research, education, and outreach. Collaboration among disciplines with broader reach is essential in order to successfully alter the perception of science. A macroscopic vision of an abundant and safe food supply, rather than a microscopic view of its elements, is a prerequisite to our success.

It is our responsibility to help educate policy makers and then to create the tools needed for consumers to benefit from such counsel. Food manufacturing is fundamental to food safety, food distribution and transport, and food availability for our growing population. It is our responsibility to reach out and try to understand what is needed—now and tomorrow. Driving to meet consumer needs is critical; essential also is to truly understand those needs so that we respond in meaningful ways. A growing global presence requires that we recognize populations differ in their nutritional requirements, but they also differ in food acceptance, food choice, and food dollars. Respect of cultural differences makes us globally relevant, and respect for local choices is a large part of that.

As 2013 comes to a close, let’s make a New Year’s resolution to work together to change the way we talk about food science and technology so that consumers understand the value of our profession.

Janet E. Collins, Ph.D., R.D., CFS,
IFT President, 2013–14
DuPont Corporate Regulatory Affairs
[email protected]