#food data

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The world faces rising food insecurity but too much food continues to be lost or wasted - 17% of total food available to consumers or 121 kilograms per person each year is wasted.

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Sometimes we have to check in the data being worked with across various sources. From Center for Food Safety: http://www.centerforfoodsafety.org/issues/311/ge-foods/about-ge-foods Currently, up to 85% of U.S. corn is genetically engineered (GE), as are 91% of soybeans and 88% of cotton (cottonseed oil is often used in food products). It has been estimated that upwards of 75% of processed foods on supermarket shelves – from soda to soup, crackers to condiments – contain genetically engineered ingredients. From Organic Consumers: http://www.organicconsumers.org/ge/GMonMarketUS.pdf More than 85 percent of soybeans grown in the United States are transgenic, GM cotton is grown on more than 70 percent of cotton fields, and GM corn is grown on about 50 percent of corn acreage. Many of the other crops have either been taken off the market, such as potato, sugar beet, flax, and tomato, or have never been commercially grown, such as wheat and rice, due to market opposition. HOW ARE THE NUMBERS GENERATED? Measurements use different processes and categorization, so they aren't created equally. What sources do you trust? Do you ask trusted friends to influence what is a trusted source if information? Get to know your sources. Get to know your food.

How can we use open data to help people eat more healthily, eat more sustainably and/or have a more secure food chain?

Klappo dives into how we can harness big data to build better food and wellness apps.

In our latest hacking dining piece, Ingredient1 takes a look at 'How Food Data is Personalizing the Feedback Loop' to build a healthier, more efficient and more sustainable future food food.