Tim Lang

The top 100 questions of importance to the future of global agriculture

Despite a significant growth in food production over the past half-century, one of the most important challenges facing society today is how to feed an expected population of some nine billion by the middle of the 20th century. To meet the expected demand for food without significant increases in prices, it has been estimated that we need to produce 70–100 per cent more food, in light of the growing impacts of climate change, concerns over energy security, regional dietary shifts and the Millennium Development target of halving world poverty and hunger by 2015. The goal for the agricultural sector is no longer simply to maximize productivity, but to optimize across a far more complex landscape of production, rural development, environmental, social justice and food consumption outcomes. However, there remain significant challenges to developing national and international policies that support the wide emergence of more sustainable forms of land use and efficient agricultural production. The lack of information flow between scientists, practitioners and policy makers is known to exacerbate the difficulties, despite increased emphasis upon evidence-based policy. In this paper, we seek to improve dialogue and understanding between agricultural research and policy by identifying the 100 most important questions for global agriculture. These have been compiled using a horizon-scanning approach with leading experts and representatives of major agricultural organizations worldwide. The aim is to use sound scientific evidence to inform decision making and guide policy makers in the future direction of agricultural research priorities and policy support. If addressed, we anticipate that these questions will have a significant impact on global agricultural practices worldwide, while improving the synergy between agricultural policy, practice and research. This research forms part of the UK Governments Foresight Global Food and Farming Futures project.

Overcoming policy cacophony on obesity: an ecological public health framework for policymakers

This paper was commissioned by the Foresight programme of the Office of Science and Innovation, Department of Trade and Industry

The state of cooking in England: the relationship of cooking skills to food choice

This article uses data from the 1993 Health and Lifestyles Survey of England to present findings on how, why and when people use cooking skills; where and from whom people learn these skills. The implications for policy are explored. The survey data suggests that socio‐economic status and education are associated with the sources of people’s knowledge about cooking. The first or prime source of learning about cooking skills was reported to be mothers; cooking classes in school were cited as the next most important by the majority of correspondents, with some class and educational variations. The importance of mothers as sources of information on cooking skills is observed in all social classes. What emerges is a population unsure of specific cooking techniques and lacking in confidence to apply techniques and cook certain foods. Women still bear the burden of cooking for the household, with four out of every five women respondents cooking on most or every day, compared with one in five men. This may be related to the large number of men who claim to have no cooking skills (one in five).

The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices – an exploratory trial

OBJECTIVE To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices. DESIGN A standardised skills programme was implemented in community-based settings. Pre- (T1) and post-intervention (T2) and 6-month follow-up (T3) measures (7-day diaries and self-administered questionnaires) were undertaken in intervention and comparison groups. SETTING Eight urban communities in Scotland. SUBJECTS One hundred and thirteen adults living in areas of social deprivation. RESULTS It was clear that many subjects led fragmented lives and found commitment to intervention classes problematic. Sixty-three subjects completed the final (T3) assessments. The response to each component varied due to inability to attend sessions, illness, study requirements, employment, moving out of the area, change in circumstances, loss of interest and loss of postal questionnaires. At baseline, reported consumption of fruit and vegetables was low (mean frequency 8.1 +/- 4.78 times per week). Fruit intake increased significantly (P < 0.05) between T1 and T2 in the intervention group (1.7 +/- 2.36 to 2.7 +/- 3.28 times per week) only. Between T1 and T3, there was a significant increase (P < 0.05) in intervention subjects who reported confidence in following a recipe (67-90%,). CONCLUSIONS This exploratory trial shows that a food skills intervention is likely to have a small but positive effect on food choice and confidence in food preparation. A full-scale randomised controlled trial in this hard-to-reach group would require a range of flexible approaches rather than a fully defined intervention, and presents challenges for trial design.

Access to healthy foods: Part I. Barriers to accessing healthy foods: Differentials by gender, social class, income and mode of transport

This paper examines the issues of access to food and the influences people face when shopping for a healthy food basket. It uses data from the Health Edu cation Authoritys 1993 Health and Lifestyles Survey to examine the barriers people face in accessing a healthy diet. The main findings are that access to food is primarily determined by income, and this is in turn closely related to physical resources available to access healthy food. There is an associated class bias over access to sources of healthy food. The poor have less access to a car, find it harder to get to out-of-town shopping centres and thus are less able to carry and transport food in bulk. The majority of people shop in supermarkets as they report that local shops do not provide the services people demand and that food choice and quality are limited. In tackling food poverty and pro moting healthy eating, health promotion practice needs to address these struc tural issues as opposed to relying on psycho-social models of education based on the provision of information and choice.

Ecological public health: the 21st century's big idea? An essay by Tim Lang and Geof Rayner.

Public health thinking requires an overhaul. Tim Lang and Geof Rayner outline five models and traditions, and argue that ecological public health—which integrates the material, biological, social, and cultural aspects of public health—is the way forward for the 21st century

The complexities of globalization: the UK as a case study of tensions within the food system and the challenge to food policy

This article proposes a number of arguments about the contemporary food system. Using the UK as a case study, it argues that the food system is marked by tensions and conflicts. The paper explores different strands of public policy as applied to the food system over the last two centuries. It differentiates between various uses of the term globalization and proposes that the real features and dynamics of the new world food order are complex and neither as benign nor as homogeneous as some of its proponents allow. Opposition to the new era of globalization is emerging in the food system. This is already having some impact, questioning not just the products of the food system but the nature of its production and distribution.

Food control or food democracy? Re-engaging nutrition with society and the environment

OBJECTIVE To explore the terms on which nutrition should engage with the global challenges ahead. DESIGN Analysis of current orientation of nutrition and policy. RESULT Nutrition faces four conceptual problems. The first is that nutrition has fissured into two broad but divergent directions. One is biologically reductionist, now to the genome; the other sees nutrition as located in social processes, now also requiring an understanding of the physical environment. As a result, nutrition means different things to different people. The second problem is a misunderstanding of the relationship between evidence, policy and practice, assuming that policy is informed by evidence, when there is much evidence to the contrary. The third problem is that nutrition is generally blind to the environment despite the geo-spatial crisis over food supply, which will determine who eats what, when and how. How can we ask people to eat fish when fish stocks are collapsing, or to eat wisely if water shortage dominates or climate change weakens food security? The fourth problem is that, in todays consumerist and supermarketised world, excess choice plus information overload may be nutritions problem, not solution. CONCLUSION Nutrition science needs to re-engage with society and the environment. The alternative is, at best, to produce an individualised approach to public health or, at worst, to produce brilliant science but be policy-irrelevant.

Can't cook, won't cook: A review of cooking skills and their relevance to health promotion

AbstractThis paper explores the relevance of cooking skills to modern living and health promotion practices. Drawing on UK data and particularly the 1993 English Health and Lifestyles Survey but in terms common to many western economies, the paper explores the health education implications of the possible demise of cooking skills. The paradox of low skills and confidence alongside high interest in food is explored. The evidence linking cooking skills to health is explored. A schema of different policy and theoretical perspectives on the teaching of cooking skills is outlined. Although even within the UK there is variation in educational practice, a case is made for the inclusion of cooking skills within a co-ordinated health promotion approach, based on a health development framework. Cooking classes or some practical aspect of ‘hands-on’ skills could feature in a young persons curriculum at some stage at school as part of a wider education about life skills and citizenship. There is little point in purv...

The social aspects of food biotechnology : A European view

The application of the modern biotechnology to food, notably through the use of GM, has raised concern amongst the European public. Values that underlie this public concern about food biotechnology, include perceptions of: trust, choice, need, and care for a sustainable society and natural balance. Recommendations are advocated for addressing these social aspects, in terms of improving consumer choice, promoting greater public involvement in decision making and achieving a sustainable society. A model of risk analysis for genetically modified organisms (GMOs) and genetically modified food that incorporates this social dimension, through the integration of risk analysis with a social impact analysis is proposed, in order to build greater popular trust into the decision making processes.