The Transformative Power of Positivity

Future-proofing a food system on the brink of crisis is a priority for those of us in the food community. Supply chain slowdowns, changing consumer perspectives, and the need to produce more food faster have challenged the system. Global crises and the prevailing ignorance and misinformation about the ever-more-complex world of food have hampered innovation. Further confounding this situation is the curious phenomenon in which rather than viewing scientists, farmers, nutritionists, and culinarians as trusted resources on food matters, consumers instead embrace messages about the harmful side of ingredients and food processing shared by individuals without sound fundamentals in the science of food, agriculture, physiology, or the environment.

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This condemnation of the food industry and allied regulators and policy makers is a clarion call to food scientists to appreciate how people learn about food and to better communicate with influencers, the press, and even product marketers such that they understand what matters most about food for health and wellness.

Perhaps the tendency toward condemnation is to be expected. The human brain is wired with a negativity bias because historically being attuned to danger and paying attention to dreadful things meant a better chance of survival. While today we are no longer fleeing from predators or foraging and hunting with doubts and uncertainty, we still spend about 80% of our time trying to fix what is wrong and broken. Only 20% percent of our effort is invested in building on strengths and possibilities.

Universally, people seek quality, nutrition, freshness, and authenticity in foods. They want foods with positive implications. Foods that highlight negative claims such as low or no fat, sugar, or salt are perceived as “perhaps good for me but sure to taste terrible,” and foods that avoid ingredients such as soy, wheat, and dairy, which are increasingly vilified without any valid reason, are perceived as better for you.

In this environment, I propose that we adopt “an appreciative inquiry approach.” This is a powerful, transformative approach that works to change prevailing perspectives from focusing on what is wrong to what is strong. The appreciative inquiry approach was developed at Case Western Reserve University by David Cooperrider and Ronald Fry, who believed that problem-solving created inefficiencies and suboptimal outcomes while focusing on the best and most effective aspects of any system led to improved efficiency, better performance, and a competitive edge based on assets and what worked well.

In the diet and nutrition arena, for example, food scientists can help shift the narrative from discussing food in terms of  “cannot have,” “should not have,” and “avoid” to “what will help me,” “what is good or better for me,” and “what else I can add?” In this way, we can move away from positioning foods as good or bad and instead transition into an appreciative understanding of the range of benefits that foods offer as part of a healthy lifestyle. In the context of food science, this means emphasizing benefits, innovations, and the positive impacts of scientific breakthroughs and technological advances.

Appreciative inquiry offers a veritable road map to establishing the science of food as a trustworthy profession by being associated with values that consumers trust and want. Here are the “five Ds” of appreciative inquiry:

Define the desired outcome. Is it something that needs attention, such as the sustainability of your supply chain or adopting an innovative technology? What is the purpose? Is it to get more business, garner new customers, make new products, or future-proof your position?

Discover success stories, best practices, and key strong points. These discoveries are the positive core of your quest.

Dream big and envision a future with possibilities by leveraging the strengths and positive aspects you discovered.

Design and innovate by leveraging the strengths and assets you identified to create solutions and initiatives that align with your envisioned future.

Deploy the solutions you identified and foster a culture of continuous learning and improvement within your circle.

We must concentrate on the positive side of food science and technology to better position the food industry as a critical part of nourishment, entertainment, and well-being. Identify what is working well and you will inevitably foster a more positive outlook. And when the focus is on positive aspects, one naturally tends to flourish.ft

The opinions expressed in Dialogue are those of the author.