SOC 808 Week 1-5 Exam Prep PDF

Week 1 - Sociology of Food and Eating What is sociology? - Sociology: the study of groups and group interactions, societies, and social interactions What are the two levels of sociology? - Micro-level: looks at small groups and individual interactions - Macro-level: looks at trends among and...

Week 1 - Sociology of Food and Eating What is sociology? - Sociology: the study of groups and group interactions, societies, and social interactions What are the two levels of sociology? - Micro-level: looks at small groups and individual interactions - Macro-level: looks at trends among and between large groups and societies What is a society? - Society: a group of people who live in a defined geographical area, interact with one another, and share common culture What is culture? - Culture: A group’s shared practices, values, and beliefs What is sociological imagination? - Coined by C. Wright Mills - Aka. sociological lens or sociological perspective - Defined: helps individuals understand their own and others’ lives in relation to history and social structure - Ex. Places an individual’s private troubles in the context of the broader social processes that structure them Where does food and eating fit in? - Food system: includes all actors and processes that bring food from the land to our table and back again - Looks at social, cultural, political, economic, and ecological contexts Social sciences - being critical - Questioning facts: questions processes by which knowledge comes to be accepted as fact - Questioning values: questions basic values that lie behind everyday practices - Questioning power: questions power structures that create and maintain these everyday institutions and ideologies - Questioning the status quo: considers possibilities for practical change Four Lenses to View Foodscape - Foodscape: spaces and places in which people produce, acquire, eat, talk, and think about food 1. Political economy: the influence of political and economic systems in our food system 2. Society and culture: how foos and food practices shape and are shaped by conditions in which people live and ways of life 3. Environment: food systems’ interactions with Earth’s landscape and waterscapes 4. Human health: connects human health, food, and agricultural policy Week 2 - Food and Identity What determines our food choices? - Simple: things we like and dislike, health benefits, prices, and access - Our food choices are influenced by who we are and where we live – represents our own identities Wheel of power and privilege - Represents the relationship between identity and power - The closer you are to the center: the more power you’re likely to hold in the existing power structure (western society)  - The further you are from the center: the less power you likely hold and the more marginalized you are Positionality + Intersectionality - Positionality: the personal values, views, and location in time and space that influence how one engages with and understands the world - Intersectionality: critically addresses marginalization based on multiple overlapping categories, or identities that combine in unique ways to shape our perspectives, and experiences with oppression and privilege Determinants of food choice in regards to identity - Taste, availability and access, health impacts, emotional determinants, cultural influences and social influences What is food culture? - Food culture: focuses on the meanings of food, and can be observed in specific institutions, within groups of people, and as part of everyday life interactions - By understanding food culture, we can begin to move away from the idea of food being based solely on individual choice and willpower and instead better understand how culture shapes food choices Multiple food cultures - Food culture is multi-dimensional and always evolving Lessons of food and culture Social Construction of Food: - Food is shaped by social interactions and shared meanings. - Taste preferences are socially constructed, not purely biological (Bourdieu). Taste as Class Indicator: - Tastes can reflect social class, with two categories: - Necessity. - Liberty and luxury. - Cultural capital influences tastes and reinforces social inequality (e.g., Dubai chocolates evolving from luxury to common). Food as Cultural Symbol: - Represents traditions, beliefs, and social identity. - Helps define personal and collective meaning (e.g., food from invasions). Food and Memory: - Acts as a vessel for memory and experience (e.g., family recipes). Rise of Ethnic Foods: - Restaurants adapt ethnic dishes for local palates (e.g., adjusting spice levels). - Urban settings often feature various ethnic food niches (e.g., different types of Japanese restaurants). Origin and Source: - Geographic designations influence food identity (e.g., champagne, parmesan). - Gastronationalism: National claims over specific foods. Cultural and Structural Factors: - Food choices reflect cultural norms and accessibility issues (e.g., local vs. organic market prices). Iconic Dishes and Branding: - Dishes can serve as nation branding, appealing to locals and tourists (e.g., Vietnam’s pho). Identity Politics: - Food consumption ties to cultural identity, raising questions about authenticity and who defines national cuisine. Role of Power in Food: - Contextual Considerations: Food is influenced by social relations, individual differences, and historical context. - Beyond Nutritionism: Food is more than just nutrition; it is intertwined with power dynamics.  - Inclusion/Exclusion: Power shapes what is considered edible or inedible, affecting accessibility and cultural perceptions. Discourse - Definition: A combination of language and practice that shapes discussions on specific topics. - Knowledge Production: Discourses generate knowledge through their language. - Power Dynamics: They are linked to power and often supported by dominant institutions (e.g., scientific knowledge vs. intuition/tradition). - Social Standards: Discourses establish social norms and behaviors (e.g., Canada’s Food Guide). Social Constructionism - Western Focus: Health behaviors are often studied using quantitative methods and behavior change models. - Contextual Importance: Healthy eating must consider personal, social, cultural, and historical contexts. - Qualitative Insights: Qualitative methodologies reveal how individuals interpret healthy eating messages and their meanings. - Theory of Knowledge: Social constructionism examines knowledge within social, historical, and cultural contexts, emphasizing that knowledge is constructed through social interaction and discourse. Healthism - Moralization of Health: Health is viewed as a moral issue, emphasizing personal responsibility. - Self-Control: Individuals are seen as fully responsible for their health through self-discipline. - Health and Wellbeing: Following a healthy diet and fitness routine is equated with wellbeing. - Blame for Illness: Illness is often perceived as a personal failing. - Critical Perspective: Consider broader factors influencing health, such as social determinants and frameworks like the Medicine Wheel. Healthy Eating Discourse - Frameworks: Explores healthy eating through discourse, social constructionism, and healthism. - Key Insights (Johnston et al.): - Central to evaluating eating habits. - Influences food-related decisions. - Viewed as an unattainable "gold standard." - Integral to individual identities. - Pits self-regulating individuals (associated with healthy foods like fruits and vegetables) as morally superior to those who enjoy pleasure-focused eating (junk foods, high in fat, sugar, and salt). Gender and Healthy Eating Discourse - Initial Denial: Participants initially denied gendering of foods. - Sorting Exercise: Later categorized foods as "masculine" or "feminine." - Perception of Healthy Eating: Viewed mainly as a "feminine" activity. - Gender Patterns: - Health and thinness are linked to femininity. - Associated with being a "good mother." - Tied to the role of household food provider. Ethnicity, Race, and Healthy Eating Discourses: - Cultural Connection: Migrant communities use food and preparation to share and maintain their culture. - Tensions in Food Choices: Families struggle between traditional foods and the desire for "new" options. - Generational Differences: Youth may prefer "Western" foods, while elders favor foods from their culture. - Definitions of Healthy Eating: Varies by community—may focus on preventing illness, promoting spiritual wellness, ensuring community well-being, or enhancing cultural well-being. Healthy Eating Discourse on Social Media (Instagram): - Hashtag Use: Posts under #healthyeating contribute to healthy eating narratives. - Representation: Users showcase how they want to be perceived through food choices. - Visual Trends: Common images may include colorful meals, fitness lifestyles, and wellness themes. - Personal Reflection: Consider what you see on your own Instagram grid—how do these representations influence your views on healthy eating? Fat Studies Overview: - Definition: An interdisciplinary field that critiques negative stereotypes and stigma surrounding fatness (Koç, Sumner, & Winson, 2022). - Social Construction: Explores how definitions of “fat” vary across cultures and history. - Cultural Variability: Our perceptions of “health” are also culturally and historically dependent. - Body Size Control: Focuses on the societal obsession with controlling body sizes, particularly for women. - Social Consequences: Examines stigma, oppression, and discrimination faced by fat individuals. Week 3 - Industrial Food System Determinants of food choice in regards to the industrial food system - Convenience, country of origin, cost, availability and access, nutritional information, environmental impacts, brand preferences, food quality Food Supply Chain Overview: - Definition: Illustrates the steps needed to move food from the farm to your plate. - Model: Linear progression from point A to point B; a step-by-step process. - Simplicity vs. Complexity: While it can be straightforward, it can also become quite complex. - Examples: Includes sourcing fertilizers and the journey from wheat to flour to baked goods. - Organizational Mapping: Useful for mapping out a company's organizational process. - Case Study - McDonald's: Features a large ingredient list to ensure consistency across locations. Industrial Diet - Definition: A mass diet characterized by a wide variety of highly processed, nutritionally compromised food products. - Common Ingredients: - Highly processed or engineered components (e.g., white flour, high-fructose corn syrup, cheap sweeteners). - High salt content. - Examples of Products: - Soda/pop, cookies, salty snacks, sweetened cereals, and juice. - Influencing Factors: - Dominance of food companies in agricultural and food technology processes. - Significant increases in global food production and productivity of commodity crops (e.g., maize, rice, soybeans). - Technological Impact: Yield improvements attributed to technological advancements and other factors. History of Human Diets - Paleolithic Era: - Hunter-gatherers; wild plants and animals. - Neolithic Revolution: - Shift to agriculture; wheat, corn, rice. - Settled lifestyles; urbanization and trade. - Social hierarchies formed; wealth influenced diets.  - Around 1500: - Trade between Europe and the New World. - Colonialism: Significant influence. - Trade Goods: - Europe to New World: sugar cane, citrus, bananas, cattle. - New World to Europe: cacao, maize, potatoes, cassava, pineapples. - End of 15th Century to Late 18th Century: - Transition to industrial economy; agrarian capitalism. - Decline in food quality; increased use of cheaper foods. - Rural to urban migration; rise of the industrial revolution. - Mass marketing; acceptance of less nutritious foods over traditional diets. - Post-World War II: - Mechanization and chemical revolution increased yields. - Shift towards mass diets and processed foods. - 1980s and Beyond: - Rise of supersized foods and industrial food products in institutions. - Globalization of the industrial diet in the Global South. - Proliferation of nutrient-poor industrial food, fast food chains, and convenience stores. - Concurrent growth of resistance against the industrial food diet. Concerns with the Industrial Food System - Cheap Food Production: - The industrial food system generates low-cost food. - Consolidation of Farming: - Production is concentrated in fewer, larger farms. - Dominance of Large Firms: - Major firms control agricultural inputs, food processing, distribution, and retail. - Illusion of Choice: - Supermarkets and fast food restaurants create a perception of choice while masking underlying market forces. - Characteristics of the Industrial Food System - Lack of transparency about food origins. - Associated with rising rates of diabetes, cancer, and obesity. - High food miles contribute to environmental impact. - Contributes to farm income crises and increasing food insecurity. - Key Questions: - Who made this food? - Where was it made? - How did it get here? - How much effort went into its production? Commodity Fetishism - Definition: Coined by Karl Marx; refers to the tendency in capitalism for social and biophysical relations in commodity production to be obscured. - Focus on End Products: - In agriculture and food, value is placed on the final product (e.g., McDonald's French fries) rather than on the farmers who produced the raw materials. - Consumer Awareness: - Consumers often lack knowledge about the true origins of their food; they typically recognize only the price and brand, not the country of origin. Industrial Grain-Oilseed-Livestock Complex - Definition: Characterizes industrial agriculture in temperate climates, dominated by extensive monocultures and intensive livestock operations. - Focus Crops: - Primary crops include maize (corn), wheat, soybeans, and canola (rapeseed)—collectively known as "commodity crops." - Livestock: - Key livestock includes pigs, chickens, and cattle. - Production and Consumption: - Canada and the USA lead in livestock production and consumption per capita. - A significant majority of land is dedicated to feed crop production Role of Trade in the Food System - Dependence on International Trade: - Countries like Canada rely on international trade for food supplies. - Origin of Food: - Consider the origins of fruits and vegetables in grocery stores. - Reflect on the ingredients in favorite foods and their sources. - Highlighting Injustices: - International trade reveals inequalities within the food system. - Not all countries experience the impacts of trade equally; some face greater challenges and injustices. Food Regime Theory - Origin: Stems from colonialism; a global and historical perspective on food systems. - First Food Regime (1870–1930): - Focused on European imports of wheat and meat from settler states (e.g., US). - Settler states exported European goods and labor. - Lower food production costs benefitted corporations. - Second Food Regime (1950–1970): - Post-WWII, centered on cheap American grain, displacing traditional foods. - Food aid to Global South often cheaper than local options. - Shifted from final products to industrial ingredients. - Weakened peasant agriculture; increased corporate land ownership. - Contributed to the rise of the industrial food system and exports. - Linked to the Green Revolution. - Third (Corporate) Food Regime (1980s–1990s): - Strengthened by international trade agreements. - Globalized the industrial food system. - Increased production of commodity crops (corn, rice, soybeans). - Defined by "industrial monoculture" for uniformity in processing. - End products include animal feed and beverages (e.g., Coca-Cola). - Further Aspects of the Third Regime: - Rise of institutions like WTO, IMF, and World Bank. - WTO: Facilitates trade and resolves disputes. - IMF/World Bank: Provide loans with conditions; promote industrial agriculture and cash crops. - Neglect of social and environmental consequences. - Negative impacts on small farmers, public health, and the environment, particularly in the Global South. Farms Over the Years (2001–2021) - Trend: Farms smaller than 2,000 acres have decreased in number. - Farm Size: Overall, the average size of farms has increased. Seed Industry Structure - Consolidation: Large corporations have acquired smaller seed companies, leading to increased market concentration. From Food Supply Chains to Food Systems Approach - Holistic Perspective: Food systems provide a comprehensive view of food production and consumption. - Definition: - Food systems encompass all people, institutions, activities, processes, and infrastructures involved in producing and consuming food for a population (UNEP, 2016). - Broader Context: - Includes food supply chains within their social, economic, political, and environmental contexts. - Interdisciplinary Approach: - Engages multiple disciplines to address food-related issues. - Food Systems Approach - Complexity: - Highlights multiple variables and different levels/scales within food systems. - Interactions: - Examines how biological, economic, political, and social systems interact with supply chains and supply/demand dynamics. Week 4 - Alternative Food System Determinants of food choice and AFS - Taste, convenience, country of origin, cost, availability and access, nutritional information, health impacts, environmental impacts, brand preferences, food quality, emotional determinants, cultural influences, social influences Alternative Food System - Definition: An approach that actively resists the industrial food system. - Response to Issues: - Addresses social, economic, and environmental problems within the dominant industrial food system. - Advocacy: - Promotes ecologically sound and socially just farming methods. - Supports fair food marketing and distribution practices. - Encourages healthier food options. - Local Focus: - Aims to revitalize local economies by keeping profits within the community, rather than benefiting multinational corporations. - Health Concerns: - Addresses potential health issues related to unhealthy food consumption, trade policies, globalization, and the influence of big box stores and agribusiness. Defining Alternative Food Initiatives (AFIs) / Alternative Food Practices (AFPs) - Definition: - Self-governed, food-related initiatives that challenge the dominant food system and seek viable solutions. - Community Focus: - Specific initiatives at the community level addressing particular issues. - Goals: - Change how people eat, farm, and purchase food. - Promote human and nonhuman well-being, social justice, and economic viability in local areas.  - Examples: - Farmers' Markets and Community Supported Agriculture (CSAs): - Bring consumers closer to their food sources and are designed to secure market opportunities and decent prices for farmers. - Food Cooperatives: - Member-owned grocery stores that prioritize local and organic products, supporting local farmers while fostering community engagement and sustainable practices. Alternative Food Practices (AFPs) / Alternative Food Initiatives (AFIs) AFPs/AFIs are diverse in their objectives and tailored to meet specific community needs. They can: - Reconnect Farmers and Consumers: - Promote higher-quality food through initiatives like Community Supported Agriculture (CSA), farmers' markets, and co-ops. - Preserve Agricultural Lands: - Support efforts in farmland preservation. - Revive Cultural and Healthy Food Practices: - Implement reforms such as school food programs and promote movements like Slow Food. - Increase Healthy Food Access: - Improve availability for urban residents through food hubs and urban gardens. - Enable Democratic Participation: - Foster community engagement in food systems via food policy councils. Engaging Consumers in Alternative Food Systems - Consumers can participate in alternative food systems by: - Boycotting Specific Food Products: - Examples include: - Ongoing Nestlé boycott - Boycott by small producers against the UN food summit (termed ‘corporate colonization’) - Wendy’s boycott - Goya Foods boycott - Purchasing Fair Trade or Direct Trade Products: - Fair Trade: - Ensures farmers receive fair wages, decent working conditions, and sustainable livelihoods, though it faces criticism for high certification costs. - Direct Trade: - Involves buying directly from farmers, eliminating the need to pay for administrative fees associated with certification. Criticisms of Local Food Systems - Local Food Trap: - The assumption that local food automatically yields social, economic, and environmental benefits is often uncritical. - Lack of Correlation with Sustainability: - Some scholars argue there is no clear link between local food systems and sustainability. - Misconceptions: - The belief that "local" equates to sustainable or socially just practices can lead to the "local food trap." - Environmental Concerns: - Local food systems can still permit harmful pesticides and fertilizers, leading to negative environmental impacts.  - Efficiency Issues: - Local does not always mean more efficient. For example, while local food systems may reduce transportation energy, growing tomatoes in greenhouses in Ontario can require more energy compared to those grown year-round in sunny climates like parts of the USA and Mexico. “Being Critical” of Alternative Food Initiatives (AFIs) - AFIs, particularly in the West/Global North, face criticism for: - Inadequate Attention to Social Justice: - Failing to fully address systemic social justice issues. - Consumer-Centric Focus: - Overemphasis on consumer-based solutions rather than broader systemic change. - Middle-Class Participation: - Participants in AFIs often come from economically and/or socially middle-class backgrounds, potentially limiting inclusivity and diversity. A Three-Tiered Food System Hodgins and Fraser propose a three-tiered food system: - Conventional Food System: - Aims to increase food access through mass production, although many still lack access to food within this system. - Alternative Food System: - Directly opposes the conventional system, focusing on sustainable and equitable food practices. - Emergency Food System: - Comprises initiatives like food banks that provide immediate assistance to those in need. Problems with “Alternative Food” Labels - Good vs. Bad Labels: - Assigning “good” or “bad” descriptors to foods is already problematic. - Complication of Choices: - Adding “alternative food” labels complicates the issue further, as these labels suggest that consumers can use their purchases to challenge the perceived dangers of the industrial food system (DeLind 2011; Hinrichs 2000; MacKendrick 2018). - Personal and Moral Responsibility: - Food choices become intertwined with notions of personal and moral responsibility, placing additional pressure on consumers. Intersectional Approach Martin’s study utilized an intersectional approach to examine systems of oppression and privilege, focusing on the experiences of low-income women and women of color. - Key Findings: - Perception of Organic Food: - Participants identified organic food as expensive. - Economic Access and Social Identity: - Participation in alternative food movements (AFMs) is influenced by economic access and reflects one’s social identity. - Limited Participation in AFMs: - Most participants did not regularly engage in AFM practices (e.g., buying organic, shopping at farmers' markets, participating in CSAs). However, some raised animals or gardened as essential activities for survival, rather than as hobbies. Transforming the Food System with AFNs/AFIs Research Focus: - Examined how Edmonton alternative food networks (AFNs) transform the food system by analyzing everyday speech and actions to identify dominant food and agricultural issues in the public sphere. - Compared discourses and civic practices among AFN actors and participants. Key Findings: - Reproduction of Dominant Ideologies: - AFNs often reproduce existing dominant ideologies in two main ways. - Universalization of Discourses: - AFNs tend to promote universal discourses that overlook the need for diverse participation. - Consumer-Driven Change: - Many practices fetishize consumer-driven change, relying heavily on individual-focused initiatives, such as education and awareness campaigns, rather than fostering broader systemic change. A “Critical Gaze” Towards Alternative Food Networks (AFNs) Key Observations: - Market-Based Focus: - AFNs often emphasize market-based and consumer-driven approaches to food system change. - Lack of Engagement with Institutions: - There is minimal interaction with state or institutional actors in their efforts. - Narrow Environmental Focus: - While farmers may concentrate on environmental aspects, they often neglect broader social justice issues. Opportunities for Transformation: - AFNs have the potential to transform the food system, but this requires developing: - A More Critical Gaze: - It’s essential to critically examine how AFNs are structured and reproduced, as this is integral to promoting local food consumption and reconnection. - Broader Civic Practices: - A critical approach should address the origins of inequality in the food system while also creating viable alternatives. Potential of Alternative Food Initiatives (AFIs) to Transform the Food System - Challenging Current Paradigms: - AFIs can incorporate diverse narratives and food histories to shift prevailing viewpoints. - Moving Beyond Consumer-Based Solutions: - Recognize that solutions like farmers' markets often prioritize individualism and consumerism, with privileged actors dominating discussions and practices, thereby enhancing their cultural and economic capital. - Addressing Social Justice: - Engage marginalized voices and perspectives (e.g., based on race, gender, or class, including BIPoC) in all discussions and decision-making processes to ensure inclusivity and equity. Food Movement as a “Network of Networks” - Community-Specific Development: - Alternative Food Initiatives (AFIs) arise from the unique needs and issues of specific communities. - Sharing Experiences: - Networks of AFIs provide opportunities to exchange experiences and perspectives across diverse locations. - Collaboration for Change: - Collaborating across different sectors, scales, and places can drive social and political action, facilitating the long-term structural changes necessary to transform the food system. Collaborative Food Networks - Definition: - Collaborative food networks are social structures composed of interrelated individuals, groups, and organizations focused on scaling up and scaling out alternative food initiatives. - Goals: - Aim to create a more socially just and ecologically sustainable food system. - Counterdiscourses: - Numerous groups within these networks promote counter discourses that challenge or operate against the dominant industrial food system. Week 5 - Food Marketing and Food Environments Determinants of food choice - Convenience, country of origin, cost, availability and access, nutritional information, health impacts, environmental impacts, brand preferences, food quality, emotional determinants, cultural influences, social influences Food Environments - Definition: Human-built and social contexts affecting food accessibility, availability, and adequacy in a community. - Key Factors: - Geographic Access: Proximity to food sources. - Consumer Experiences: Interactions within food outlets and services. - Information Availability: Access to food-related knowledge. - Influencing Elements: Physical, social, economic, cultural, and political factors. Types of Food Environments - Food Oases: - Neighborhoods with excellent access to healthy food. - Opposite of food deserts. - Food Deserts: - Areas with limited access to healthy food. - Typically found in lower-income areas, with few supermarkets (>1 km away). - More common in the US than Canada. - Food Swamps: - Areas with adequate healthy food access but an excess of unhealthy options. - Often seen in low-income neighborhoods, characterized by many convenience stores and fast food outlets. - Predominant unhealthy food environment in Canada. - Food Mirages: - Grocery stores are available, but food prices are too high for low-income households. - Results from geographic and/or financial barriers. Food Desert vs. Food Oasis Food Desert Statements: - Survival: - “Need to eat to live.” - “Wonder if I’ll have food.” - “Eating junk is what I can afford.” - Mental Health: - “Stress.” - “Emotional eating.”  - “Food is an addiction.” - “Depression.” - Macro-Level Factors: - “Different circulars for different neighborhoods.” - “Corporations exploit consumers (smaller quantities, higher prices).” - “War increases prices.” Food Oasis Statements: - Luxuries: - “Don’t mind paying more for organic/better food.” - “Need more neighborhood bakeries.” - “Organic food stores have decent prices and good quality.” - “Shopping frequently for fresh produce.” - Using Available Resources: - “Information provided by Catholic Charity.” - “Salvation Army has bread on Tuesdays.” - “Senior coupons for farmer’s market.” - “SNAP: support for low-income.” - “WIC vouchers for women, infants, and children.” Food Environment Conceptual Framework 1) Food Systems Components: - Production: Growing and harvesting food. - Storage: Methods of preserving food for future use. - Transformation: Processing and preparing food for consumption. - Transportation: Distribution of food from producers to consumers. 2) Food Environment: - External Domain: Community-level factors affecting food: - Availability: Supermarket aisles, schools, homes, restaurants. - Marketing and Regulation: Marketing to children, front-of-package labeling, food labeling, social media. - Personal Domain: Individual factors influencing food choices: - Accessibility: Availability in schools, homes, and restaurants. - Desirability: Canada’s Food Guide, dietary guidelines, marketing to children, trans fat reduction, sodium reduction, social media influences. 3) Acquisition and Consumption: - Acquisition: How individuals obtain food (e.g., purchasing, receiving, growing). - Consumption: Eating behaviors and dietary patterns resulting from food acquisition. 4) Health and Nutrition Outcomes: - Nutritional Status: Impact of dietary choices on individual health. - Health Outcomes: Overall health effects, including obesity rates, chronic diseases, and well-being. Healthy Eating Strategy – Three Aims: 1) Improve Healthy Eating Information and Food Labeling - Enhancing Nutritional Guidance: Focus on clearer food labeling, including front-of-package and nutrition facts. - Challenges Faced: - Industry pushback claiming labeling complicates trade and sales. - Health Canada requires more time to review stakeholder feedback. - Stakeholder Interactions: - 208 interactions: 56% with industry, 42% non-industry. - Industry drove 94% of discussions, with front-of-package labeling as a key topic. - External lobbyists involved in 6% of industry discussions. - Food Environment Insights: - Spatial colonization: Corporations secure product visibility in food spaces, impacting sales.  - Pseudo foods: Nutrient-poor edible products high in fat, sugar, and salt. - Retailer Influence: - Major grocers (Loblaws, Sobeys, Metro) reported over $100 billion in sales in 2022. - Retailers charge fees for product placement, treating space as a marketable commodity. - Consumer Behavior: - Consumers influence agrifood innovations but often stick to habits. - Factors affecting choices: taste, nutrition, packaging, promotions, and store environment. - Global Trends: - Rise of supermarkets worldwide, with significant growth in Latin America and China. - Supermarkets often cater to higher-income consumers, impacting accessibility. - Local Competition: - Local farmers and retailers face challenges against large supermarkets, despite providing fresh options. 2) Improving Nutrition Quality - Healthier Food Options: Focus on increasing access to healthier foods while reducing unhealthy ingredients. - Key Actions Taken: - Ban on Trans Fats: Partially hydrogenated oils, the main source of industrial trans fats, are now banned. - Sodium Reduction: Updated voluntary targets for sodium reduction in processed foods, aiming for compliance by 2025. 3) Protect Vulnerable Populations - Access to Nutritious Foods: Focus on ensuring at-risk groups can access healthy food options. - Advertising Restrictions: - Pending Legislation: Proposals to restrict advertising of unhealthy foods (high in sodium, saturated fat, or sugars) to children. - Importance of Action: - Advertising significantly impacts children’s food choices. - Diet plays a crucial role in preventing obesity and diet-related diseases. - Current Advertising Landscape: - Children and teens see numerous food ads daily across various platforms (TV, online, stores, etc.). - In 2019, they averaged nearly 5 food ads per day, totaling over 1,700 on TV alone. - Significant spending on food advertising in Canada, exceeding $628 million in 2019. - Nutritional Quality Trends: - A study from 2009 to 2017 showed poor nutritional quality in child-targeted supermarket foods: 88% exceeded limits for sugar, salt, or fat. - Increased use of marketing techniques (like cartoon characters) to appeal to children over time. Social Media Marketing and Food - Influence of Unhealthy Food Ads: - Participants better remembered energy-dense, nutrient-poor food ads over healthy food ads. - Exposure to unhealthy food ads led to guilt and hindered healthy eating behaviors. - Positive Reactions to Unhealthy Content: - Unhealthy food ads received more favorable responses than healthy or non-food ads. - Users were more inclined to share unhealthy posts and viewed them longer, recalling more unhealthy brands. - Body Image and Eating Behavior: - Social media engagement with image-related content linked to higher body dissatisfaction and dieting behaviors. - Five key themes emerged: - Encouragement of social comparison among users. - Heightened feelings about body image through comparisons. - Modification of appearance to meet perceived ideals. - Awareness of social media's effects on body image and food choices. - Continued pursuit of external validation via social media.  - Overall Impact: - Social media may negatively affect body image and food choices in some young adults, contributing to unhealthy behaviors. Social Media Consumption - Influencer Dynamics (Study #1): - Influencers build trust and rapport with followers through body-focused visuals and targeted communication. - They promote industry-specific products, fostering identification with the roles and ideals they present. - This creates a dependency relationship, where followers feel connected to influencers. - Health Management (Study #2): - Social media served as a tool for managing physical activity, diet, and overall quality of life during the pandemic. - It provided valuable information on workouts and dietary choices, alongside opportunities for social interaction. - Participants utilized social media critically, deriving benefits for their health and well-being.