Following his recent travels in Yinchuan, China, Chev. Prof. Renald Blundell has put pen to paper to share his experience. Blundell visited Yinchuan to deliver a lecture on Moringa oleifera’s bioactive compounds at the 9th International Symposium on Phytochemicals in Medicine and Food. But what came out of this experience would have a lasting impact on both his audience and himself.
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Some are long and hard, others big and fat, others still are thin and bendy, while some are just short, round, and stubby. 🍆 come (usually) in all shapes and sizes, but does bigger necessarily mean better? What’s the difference between a 🍆 from the USA and one from Thailand? Join us as we take a quick tour of the different 🍆 from around the world and learn how best to handle each one!
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Calorie-counting and crash diets may seem like the most accessible ways to get in shape, but a focus on what’s actually in the food we eat might reveal that staying healthy doesn’t need to be as difficult as we think… THINK speaks to University of Malta experts to find out the real deal.
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Some label the rise of plant-based living as evidence of ‘trend culture’. And they’re not all wrong. Traditional media bombards us with countless headlines on the topic’s pros and cons. Hard-hitting advocacy films like Cowspiracy and Forks over Knives expose the horrors of the meat industry. Social media influencers share their experiences with the diet, turning it into lifestyle content. And now the market is following suit with vegan and veggie lines and options popping up everywhere.
In 2016, an Ipsos MORI survey for the Vegan Society identified that 3.25% of adults in the UK never eat meat in any form as part of their diet, equating to roughly 540,000 people. Vegan January—commonly known as Veganuary—is growing in popularity. This year, a record-breaking 250,310 people from 190 countries registered for the month-long vegan pledge. And Malta is no exception.
While the official number of people following a plant-based or vegan diet are unavailable, interest is clear. Facebook pages Vegan Malta and Vegan Malta Eats have a combined following of over 16,500 people.
The reasons behind people’s decision to take up veganism are various, however three main motivators keep being cited: health benefits, ethics, and environmental concerns. For vegan business woman Rebecca Camilleri the process was natural and gradual. ‘There was no real intention behind it for me. But after a couple of months of following this diet, I noticed that my energy levels were better than before, and this encouraged me to learn more on how I needed to eat in order to nourish my body with the right nutrients to sustain my active lifestyle.’
Researcher and nutritionist Prof. Suzanne Piscopo (Department of Health, Physical Education, and Consumer Studies, University of Malta) confirms that ‘moving towards a primarily plant-based diet is recommended by organisations such as the World Health Organization and the World Cancer Research Fund, for health and climate change reasons.’
Oxford academic Dr Marco Springmann has attempted to model what a vegan planet would look like, and the results are staggering. According to his calculations, should the world’s population switch to a vegan diet by the year 2050, the global economy would save $1.1 trillion in healthcare costs. We would also save $0.5 trillion in environmental costs, all while slashing greenhouse gas emissions by two-thirds.
Despite all this, veganism has earned itself quite a few enemies along the way. The vitriol thrown back and forth across both camps is shocking. Relatively recently, UK supermarket chain Waitrose came under scrutiny after magazine editor William Sitwell responded to plant-based food article ideas from writer Selene Nelson with a dark counter offer—a series on ‘killing vegans’. Sitwell was since forced to resign. Nelson posited that the hostility stems from ‘a refusal to recognise the suffering of animals. Mocking vegans is easier than listening to them.’
Abigail Higgins from American news and opinion website Vox agrees that guilt plays a role in the hatred aimed towards veganism, but also proposes that the whole movement ‘represents a threat to the status quo, and cultural changes make people anxious.’ This notion is based on research on intergroup threats and attitudes by US researchers Walter G. Stephan and Cookie White Stephan.
It however remains a reality that some of the loudest voices in veganism in the past have been militant. Some have invoked hatred and threats towards those that they perceive not to be sufficiently aggressive in promoting the cause. Piscopo calls for a respectful discussion.
‘Food is not only about sustenance and pleasure, but has symbolic, emotional, and identity value. Take meat for example. Some associate it with masculinity and virility. Others link it to food security as meat was a food which was scarce during their childhood. Some others equate it with conviviality as meat dishes are often consumed during happy family occasions. What is important is that we do not try to impose our beliefs, thoughts, and lifestyle on anyone.’
The way forward is a ‘live and let live’ approach, according to Rebecca Galea. When her journey started she had people ‘staring strangely at [her] food’. Even her family didn’t take her seriously. ‘They were very sceptical as their knowledge on veganism was very limited at the time,’ she remembers. Now, seeing the effect the switch has made to Rebecca’s life, her positive choices are naturally impacting theirs. ‘Everyone is free to make their choice,’ she says. Embodying the philosophy of leading by example, Rebecca has even set up her own business making delicious vegan nut butters, spreads, and more, to great success. ‘The more vegan options are available [in Malta], the more people will be attracted to learning and accepting the benefits of veganism. This might also lead to them following a vegan lifestyle!’
With that, and sharing valid, up-to-date research-based information, as Piscopo suggests, it seems there is no stopping this ‘trend’. And who would want to when veganism can lead to a lower carbon footprint and better health for everyone?
Food is one of life’s constants. Yet, what we eat has major ramifications on global climate. Food production uses up major resources: it accounts for more than 70% of total freshwater use, over one-third of land use, and accounts for just shy of 25% of total greenhouse gas (GHG) emissions, of which 80% is livestock. Yes, that steak you just ate has had a direct impact on the world’s climate! There is something of an oxymoron in the world’s food ecosystems. Overconsumption is linked to major health problems like obesity, cardiovascular disease, diabetes, and certain cancers that together account for up to 71% of global deaths. On the other hand, there are around one billion people in the world who suffer from hunger and underconsumption. All of this is compounded by problems of food loss and waste. This raises important questions related to the ethics of worldwide food production and distribution.
Food production and consumption is determined by many factors: population numbers, incomes, globalisation, sex (biology), and gender (socio-cultural) differences. The combination of a sedentary lifestyle and an unbalanced diet, high in red, processed meat, low in fruits and vegetables, is a common problem in many developed countries. And this impacts not just human health, but also biodiversity and ecosystems.
Supervised by Prof Simone Borg, I chose an exploratory research design with embedded case studies. The aim was to analyse the dietary patterns of men and women. I wanted to critically question the power relations that feed into socio-economic inequities and lead to particular food choices. I used both quantitative and qualitative methods, modelling the life cycle assessment and scenario emission projections for 2050 in Malta, Brazil, Australia, India, and Zambia among males and females aged 16 to 64.
The four dietary scenarios I took into consideration were present-day consumption patterns (referring to the 2005/7 Food and Agriculture reference scenario), the World Health Organisation (WHO) recommended diet (300g of meat per week and five portions per day of fruit and veg), vegetarian/mediterranean/pescatarian diets, and the vegan diet. From there, I measured ammonia emissions, land use, and water from cradle to farm gate, with a special focus on gender.
The findings were alarming, indicating that none of the five countries are able to meet emissions reductions under current dietary patterns. If we were to adopt the WHO recommended diet, GHGEs would be cut by 31.2%. A better result would be gained from a vegetarian diet, which would slash emissions by 66%, while a vegan diet comes out on top with a projected 74% reduction.
Some interesting points that arose were that the Global Warming Potential is higher in men in all countries due to higher meat consumption. Zambia and India would benefit the most from the proposed dietary shifts in absolute terms, while Australia, Malta, and Brazil would feel the positive impacts on individual levels in per capita terms, reducing carbon footprints considerably.
Reduced meat consumption substantially lowers dietary GHG emissions. We need to prospectively consider the interplay of sex and gender, and develop climate change, health, and microeconomic policies for effective intervention and sustainable diets. Adopting a flexitarian diet that is mostly fruits and vegetables, with the occasional consumption of meat, can save lives, the planet, and economies—some food for thought!
This research was carried out as part of a Master of Science (Research) in Climate Change and Sustainable Development at the Institute of Climate Change and Sustainable Development, University of Malta.
Author: Precious Shola Mwamulima
Heavy metals can be toxic to humans. They need to be monitored to ensure environmental levels do not go above dangerous levels. The European Commission has set acceptable maximum levels of metals allowed in food since most metals end up in humans through their diet.
But how do metals find their way into our food in the first place? Heavy metals can enter the environment in a number of ways, including through volcanism, fossil fuel burning, and antifouling paint use. The heavy metals bind with biomolecules inside living tissue, and can build up to dangerous levels. One prime example of how such metals end up in the food we eat can be seen in the case of the common octopus (Octopus vulgaris). The octopus is susceptible to accumulating high levels of heavy metals due to its high ingestion rate of benthic fauna.
Joshua Gili (supervised by Prof. Victor Axiak) recorded the concentrations of cadmium, copper, lead, and zinc in the common octopus. Specimens were collected from around Malta during summer and winter. The analysis was performed on two of the species’ tissues—the tentacles and the digestive glands— which function in a similar way to the human liver. Each tissue was gathered into one pool by site, then homogenised, dried, and acid-treated. Afterwards a technique called polarography was used to determine the levels of each metal. This data helped Gili decide whether metal accumulation in the tissue of octopi is affected by biometry, season, or geography.
In Malta, metal levels depended on where the octopus was caught. In general, the concentrations were lower than other Mediterranean regions. The levels of cadmium and lead in the tentacles were below toxic levels as stated by the European Commission, indicating that local octopus is safe to eat.
This research was performed as part of Joshua Gili’s Bachelor of Science (Honours) in Biology and Chemistry, which he is reading at the Faculty of Science, University of Malta.