Proceedings of a Symposium

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This activity was supported by contracts between the National Academy of Sciences and National Institutes of Health (HHSN263201800029I/75N98023F00028), the U.S. Department of Agriculture (59-8040-3-001 and 123A9423P0005), and the U.S. Food and Drug Administration (75F40120C00192), with additional support from the American Heart Association; American Society for Nutrition; Cargill, Inc.; The Coca-Cola Company; Conagra Brands; Center for Science in the Public Interest; Danone North America; General Mills, Inc.; Institute of Food Technologists; Mars, Inc.; Mondelēz International; National Council on Aging; and Ocean Spray Cranberries, Inc. Any opinions, findings, conclusions, or recommendations expressed in this publication do not necessarily reflect the views of any organization or agency that provided support for the project.

International Standard Book Number-13: 978-0-309-71920-9
International Standard Book Number-10: 0-309-71920-8
Digital Object Identifier: https://doi.org/10.17226/27771

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Suggested citation: National Academies of Sciences, Engineering, and Medicine. 2024. The Food Forum 30th anniversary: Proceedings of a symposium. Washington, DC: National Academies Press. https://doi.org/10.17226/27771.

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PLANNING COMMITTEE FOR FOOD FORUM 30TH ANNIVERSARY SYMPOSIUM

ERIC A. DECKER (Chair), Professor, Department of Food Science, University of Massachusetts Amherst

DOUGLAS BALENTINE, Senior Science Advisor, International Nutrition Policy, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration

CHRISTINA KHOO, Director, Emerging Science, Nutrition and Regulatory Affairs, Ocean Spray Cranberries, Inc.

MEGAN NECHANICKY, Nutrition Manager, North America Retail and Global Health & Wellness, General Mills, Inc.

SHARON A. ROSS, Program Director, Nutrition Science Research Group, Division of Cancer Prevention, National Cancer Institute, National Institutes of Health

SYLVIA B. ROWE, President, SR Strategy, LLC

PAMELA STARKE-REED, Deputy Administrator, Nutrition, Food Safety, and Quality, Agricultural Research Service, U.S. Department of Agriculture

MARY T. STORY, Professor, Global Health and Family Medicine and Community Health, Duke University

PATRICK J. STOVER, Professor, Director, Institute for Advancing Health Through Agriculture, Texas A&M University

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FOOD FORUM (AS OF NOVEMBER 2023)

ERIC A. DECKER (Chair), University of Massachusetts Amherst

RODOLPHE BARRANGOU, North Carolina State University, Raleigh

WENDY ATTAYA BOLAND, Kogod School of Business, American University, Washington, DC

CINDY DAVIS, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland

DENISE R. EBLEN, Food Safety and Inspection Service, U.S. Department of Agriculture, Washington, DC

EMILY DIMIERO, Federal Government Relations, Cargill, Washington, DC

NAOMI K. FUKAGAWA, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland

JAIME J. GAHCHE, Office of Dietary Supplements, National Institutes of Health, Bethesda, Maryland

CUTBERTO GARZA, Cornell University, Ithaca, New York

STEPHANIE K. GOODWIN, Danone North America, Washington, DC

M. R. C. GREENWOOD, University of California, Davis

MARTIN HAHN, Hogan Lovells, Washington, DC

BRYAN HITCHCOCK, Institute of Food Technologists, Chicago, Illinois

TERRY T-K HUANG, City University of New York School of Public Health and Health Policy, New York City

EVA HURT, The Coca-Cola Company, Atlanta, Georgia

RENÉE S. JOHNSON, Congressional Research Service, Library of Congress, Washington, DC

CHRISTINA KHOO, Ocean Spray Cranberries, Inc., Lakeville, Massachusetts

CASEY LEWIS, Director, Nutrition and Regulatory Affairs, Clif Bar, Mondelēz International

ALICE H. LICHTENSTEIN, Tufts University, Boston, Massachusetts

PETER LURIE, Center for Science in the Public Interest, Washington, DC

MEGAN NECHANICKY, General Mills, Inc., Golden Valley, Minnesota

RONI NEFF, Johns Hopkins University, Baltimore, Maryland

SAM R. NUGEN, Cornell University, Ithaca, New York

SARAH OHLHORST, American Society for Nutrition, Rockville, Maryland

HALEY F. OLIVER, Purdue University, West Lafayette, Indiana

DONALD A. PRATER, Center for Food Safety and Nutrition, U.S. Food and Drug Administration, College Park, Maryland

JILL REEDY, Division of Cancer Prevention, National Cancer Institute, National Institutes of Health, Bethesda, Maryland

KRISTIN REIMERS, Conagra Brands, Omaha, Nebraska

BRIAN RONHOLM, Consumer Reports, Washington, DC

SHARON A. ROSS, Division of Cancer Prevention, National Cancer Institute, National Institutes of Health, Bethesda, Maryland

SYLVIA B. ROWE, SR Strategy, LLC, Washington, DC

JESSICA SMITH, Mars Wrigley North America, Hackettstown, New Jersey

PAMELA STARKE-REED, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland

MARY T. STORY, Duke University, Durham, North Carolina

PATRICK J. STOVER, Texas A&M University, College Station

CHERYL TONER, American Heart Association, Washington, DC

DOROTHEA K. VAFIADIS, National Council on Aging, Arlington, Virginia

Health and Medicine Division Staff

HEATHER DEL VALLE COOK, Director, Food Forum

CYPRESS LYNX, Associate Program Officer

MEREDITH PARR, Research Assistant

ANN L. YAKTINE, Director, Food and Nutrition Board

Reviewers

This proceedings of a symposium was reviewed in draft form by individuals chosen for their diverse perspectives and technical expertise. The purpose of this independent review is to provide candid and critical comments that will assist the National Academies of Sciences, Engineering, and Medicine in making each published proceedings as sound as possible and to ensure that it meets the institutional standards for quality, objectivity, evidence, and responsiveness to the charge. The review comments and draft manuscript remain confidential to protect the integrity of the process.

We thank the following individuals for their review of this proceedings:

Although the reviewers listed above provided many constructive comments and suggestions, they were not asked to endorse the content of the proceedings, nor did they see the final draft before its release. The review of this proceedings was overseen by CHERYL A. ANDERSON, University of California, San Diego. She was responsible for making certain that an independent examination of this proceedings was carried out in accordance with standards of the National Academies and that all review comments were carefully considered. Responsibility for the final content rests entirely with the rapporteur and the National Academies.

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Contents

1 Introduction

2 History of the Food Forum and Its Impact Over the Past 30 Years

Early Years

Chair Tenure Highlights

Role in the Field

Role in the Future

3 Food Safety

Regulatory Perspective

Manufacturing Perpsective

Food Safety in Developing Economies

Discussion

4 Food Systems and Sustainability

Food Systems Research and Climate Change

The Health and Sustainbility Journey of Danone North America

Sustainability Research and Change Processes

Discussion

5 Nutrition and Health

The Promise of Personalized Nutrition

Food Composition and the Future of Nutrition and Health

Food and Nutrition Security and Equity

Discussion

6 A Visionary Perspective on the Future of Food

Food System Effects on Health and Environment

National Food Strategy

Transforming U.K. Food Systems

Investing in the Future of Food

Examples of Food System Solutions

7 Fireside Chat: Food for Thought on the Next 30 Years

Technologies for the Future of Food

Contextual Food System Challenges

Vision for Food System Progress

Health Span, Nutrition, and Behavior Change

Consumer and Industry Responsibility

Native American Food Systems

Role of the Wealthy in Change Efforts

Closing Remarks

References

Appendixes

A Symposium Agenda

B Biographical Sketches of Symposium Speakers and Planning Committee Members

Acronyms and Abbreviations