Perhaps most importantly, the average American foodstuff now travels 1,500 miles before being consumed.

Ultra-processed foods make up 60 percent of calories consumed by adults and 67 percent of calories consumed by children, and they drive Bad Energy diseases like obesity, high blood pressure, dementia, type 2 diabetes, and insulin resistance.

key reason why we are chronically consuming far too much food energy is because of the wide accessibility of ultra-processed, industrially manufactured foods, which impair our body’s self-regulatory satiety mechanisms and directly trigger hunger and cravings. These ultra-processed industrial foods are chemically engineered to be addictive and make up nearly 70 percent of calories that people in the United States consume today.

A team of British researchers released a study demonstrating that even if you can grow plenty of food, the transportation system that distributes it runs through just fourteen major choke-points, and those are vulnerable to — you guessed it — massive disruption from climate change. For instance, U.S. rivers and canals carry a third of the world’s corn and soy, and they’ve been frequently shut down or crimped by flooding and drought in recent years... “It’s the glide path to a perfect storm,” said one of the report’s authors.

Right now, in America, 70 percent of our water is used for agriculture, yet 50 percent of the food produced gets thrown away.

Food should come from the place of its origin, and stay there. It shouldn’t spend its time crisscrossing the globe for the sake of profit. We went down that path once, and it brought us to ruin.

The local food movement is demonstrating what can happen when you shorten distances: you encourage a shift from monoculture to diversification on the land; you reduce the energy consumption, the packaging, the refrigeration, and the waste; you provide healthier food at a reasonable price; and you have healthier, more prosperous farming communities.

The problem is not just population, it's consumption. And it's not just consumption, it's waste. In comes the food; out goes the effluent. In come the fossil fuels; out go the carbon emissions. In come the petrochemicals; out goes the plastic. On average, Americans consume more than three times the amount of food they need to survive and about 250 times as much water.14 In return, they produce 4.4 pounds of trash each day, recycling or composting only about of a third of it.15 Thanks to things such as cars, planes, big homes, and power-hungry clothes dryers,16 the annual carbon dioxide emissions of an average American are five times as high as the global average. Even the "floor" — below which even monks living in American monasteries typically do not go — is twice the global average.

too little — and complex, because the manufacturing and marketing of food products has changed dramatically. Dr. David Kessler, former head of the U.S. Food and Drug Administration, has extensively documented how food manufacturers and restaurant and fast food chains carefully combine fats, sugar, and salt in precise ratios that reach the “bliss point” — which means they trigger brain systems that increase the desire to eat more, even after our stomachs are full. On a global basis, the World Health Organization has found a pattern of increased consumption of “energy-dense foods that are high in fat, salt and sugars but low in vitamins, minerals and other micronutrients.” Hyper-urbanization has separated more people from reliable sources of fresh fruit and vegetables. Quality calories in fruits and vegetables now cost ten times as much as calories per gram in sweets and foods abundant in starch. In a report for the Johns Hopkins Bloomberg School of Public Health, Arielle Traub documented the increase from 1985 to 2000 in the price of fresh fruits and vegetables by 40 percent, while prices of fats declined by 15 percent and sugared soft drinks by 25 percent.

More die in the United States of too much food than of too little

we suspect that the market for food delivery from existing restaurants — a pure commodity business — is unlikely to offer any lasting competitive advantages that would justify an expensive blitzscaling campaign.

On average, Americans consume more than three times the amount of food they need to survive and about 250 times as much water.14 In return, they produce 4.4 pounds of trash each day, recycling or composting only about of a third of it.15 Thanks to things such as cars, planes, big homes, and power-hungry clothes dryers,16 the annual carbon dioxide emissions of an average American are five times as high as the global average. Even the “floor” — below which even monks living in American monasteries typically do not go — is twice the global average.17 It

The passive American consumer, sitting down to a meal of pre-prepared food, confronts inert, anonymous substances that have been processed, dyed, breaded, sauced, gravied, ground, pulped, strained, blended, prettified, and sanitized beyond resemblance to any part of any creature that ever lived. The products of nature and agriculture have been made, to all appearances, the products of industry. Both eater and eaten are thus in exile from biological reality.

World's simplest diet: the more processed the food, the less one should consume.