Food Demand Survey (FooDS) - December 2016

The December 2016 edition of the Food Demand Survey (FooDS) is now out.

The regular tracking portion of the survey showed a decline in willingness-to-pay (WTP) for all meat products (except hamburger which was virtually unchanged) relative to last month.  Willingness-to-pay for all meat products is markedly lower than last year at this time.  For a bit of perspective, here are  changes in WTP for four meat products expressed relative to the first issue of FooDS (May 2013).

While the current data shows a slight downward tick in current spending on food away from home, recall that this corresponds to the past two weeks, and anticipating spending away from home is less negative than it usually is.  

We added several ad hoc questions to study consumer response to the new GMO labels that may appear in the future as a result of the national mandatory labeling law.  Results of those questions will be released at a later date.  In addition, we asked some questions related to preferences regarding the regulation of crop breeding techniques.

The following question was posed: “Crops produced through certain types of genetic engineered that involve the transfer of genes from one species to another (i.e., “foreign DNA”) are currently regulated by three U.S. agencies (the USDA, FDA, and EPA) to check for environmental impacts and impacts on human health. By contrast, crops produced through traditional breeding methods, include hybridization, are not regulated by the U.S. government. To what extent do you agree or disagree with the following statements?”

Individuals responded on a five-point scale (1=strongly disagree, 2=somewhat disagree, 3=neither disagree nor agree, 4=somewhat agree, or 5=strongly agree) to six statements: i) Regulations on traditional crop breeding are too weak, ii) Regulations on genetically engineered crops involving “foreign” DNA are too weak, iii) New crop breeding and genetic techniques that do not involve “foreign” DNA should be regulated the same as traditional crop breeding techniques, iv) New crop breeding and genetic techniques that do not involve “foreign” DNA should be regulated the same as genetically engineered crops involving “foreign” DNA, v) Genetics and crop breeding should be regulated based on health and environmental outcomes rather than the processed used to create new crops, and vi) I do not know enough about these issues to say how crop breeding should be regulated.

The most common answer was “neither agree nor disagree” for all statements. “Regulations on traditional crop breeding are too weak” received the least agreement while “genetics and crop breeding should be regulated based on health and environmental outcomes rather than the processed used to create new crops” received the highest level of agreement, though a level similar to that of the remaining statements.

Assorted Links

• This article in The Conservation by Fabrice Etile attempts to sort out the various explanations for the rise on obesity.  The conclusion: "Despite initial academic evidence then, the main drivers of the global rise in obesity levels remain, to a large extent, a black box."
• A fantastic piece by Øystein Heggdal that skewers a report by the International Panel of Experts on Sustainable Food System.  Key points include spurious yield comparisons across countries, a "clever sleight of hand" in using the Rodale Institute's comparison of organic and conventional crop yields, and undue focus on pesticides and fertilizers as contributors to climate change.
• In the New York Times, Stephanie Strom reports on some interesting innovations to increase the shelf life of fruits and veggies
• Over at Marginal Revolution, Alex Tabarrock is optimistic about the future of cultured meat and meat replacements.  He conjectures: "Animal rights will be the big social revolution of the 21st century."  (He linked to this interesting paper which I'd never before read entitled, "Sparks and Prairie Fires: A Theory of Unanticipated Political Revolution").
• Guy Bentley expresses skepticism over the Harvard study's claim that a 1 cent per ounce tax on sugary drinks would prevent 100,000 cases of obesity and 3,683 deaths

The Atlantic on Agricultural Fertilizer

Over at the Atlantic, Alex Fitzsimmons has an article on a vastly under-appreciated technology: synthetic fertilizer.   Fitzsimmons notes concerns about excess fertilizer application and reliance on fossil fuels, but he also weights that against the fact that we have forestalled the dire Malthusian concerns.

Fitzsimmons quotes me as saying:

“Pessimists like Malthus and Ehrlich consider people a self-destructive drain on nature, but as Lusk, the Oklahoma State University agricultural economist sees it, “they underestimated the ability of humans to adapt and innovate and make productive use of the resources we have available.””

Its nice to see some attention paid to this subject in the popular press. In any event, you can read the whole thing here.

The Future of Meat

If you haven't yet heard of the Breakthrough Institute, it is time you did.  They're bringing a fresh approach to thinking about environmental and food issues - one that isn't anti-technology, anti-growth, or anti-markets, and that is focused on improving the lives of the poor among us.  

The Breakthrough Institute is in the midst of releasing a series of articles on the future of food.  The latest article in their series is one on the future of meat by Marian Swain.  After discussing some of the environmental challenges with meat production, Swain is able to see through all the popular prognostications to get to the heart of the problem:

“conversations about mitigating this impact have focused on two strategies: convincing people to eat lower on the food chain and shifting meat production toward more extensive systems. But a growing body of evidence suggests that the former may not prove particularly practical, while the latter may not always bring about better environmental outcomes, particularly at global scales.”

Advocates of "convincing people to eat less meat" are right in one sense.  Eating meat isn't necessary.  Many people can live a perfectly healthy life without needing to eat meat.  We also don't need to drive cars, use electric light bulbs, type on our laptops, or have children.  But, we are immensely better off having these things in our lives.  The trick is to consume the things we want while trying to be responsible about it.  Swain, however, turns the table on perceptions of "responsible" by noting that intensive forms of production often come at a lower environmental cost than the extensive forms (e.g., free range, grass fed, etc.) so often favored by environmentalists.   

Swain documents the trends in consumption of meat products in different parts of the world over time.  When thinking about environmental outcomes, however, it is useful to focus on the number of animals rather than just the number of pounds or kilograms consumed.  The reason is that environmental impacts are more correlated with numbers of animals than numbers of pounds, and when it comes to animal welfare, animal well-being is experienced one brain at a time.  

As the graph below shows, we now have many fewer cows in the U.S. than we once did (for a broader discussion, see this article I wrote for the journal Animal Frontiers) 

The figure reports the ratio of the total beef production in a given year to the inventory of all cows and heifers (2 yr old and older) for the same year. The change is dramatic.  For each cow and heifer in the US, in 2012 an additional 217 lbs of beef was produced as compared with 1970 (a 50% increase). Meanwhile, the number of cows per capita has fallen by about 47%. Remarkably, 4.4 billion more pounds of beef were produced in 2012 than in 1970 despite the fact that there are now 9.5 million fewer cows and heifers. In a New York Times article, I pointed out that we would need 15.3 million more cows (not counting the additional heifers, stockers, and feedlot cattle) to produce the amount of beef Americans actually ate in 2015 if we were instead using 1950s technology.  For dairy, we'd need another 30 million cows to produce the amount of dairy products we enjoyed in 2015 if we were instead getting only 1950s yields.  The dramatic increase in productivity, brought about by changes in genetics, management, and other technologies, has given us more of want we want (meat and dairy) with fewer resource-using, methane emitting animals.  

One of the concerns in all this is the impact on animal welfare.  Yet, the tradeoffs are difficult.  Beef cattle have higher land requirements, lower feed efficiency, and higher carbon-equivalent emissions than pork and poultry.  Yet, a good case could be made that animal well-being is higher for beef cattle than for pork and poultry.  (And "no" it isn't the case that animal welfare is uniformly better or worse at small vs. large farms).  A key challenge for the future is in identifying how to realize the gains in efficiency and reductions resource use brought about by intensification without unduly sacrificing animal welfare or the price consumers pay for food.  As I discussed in my latest book, Unnaturally Delicious, there are innovate housing systems and creative markets that are attempting achieve these compromises.

Swain mentions another solution - lab grown meat.  As I discussed in Unnaturally Delicious, I'm a fan of this bovine-in-a-beaker approach.  But, it isn't a free lunch.  Lab-grown cell have to eat something.  And they produce waste.  The high costs of producing lab grown meat suggest the process currently uses many more resources than old-fashioned animals, but advances in technology may one day reverse that equation.  Whether people actually want to eat a lab grown burger is a different story and my surveys suggest the new burgers will face an uphill battle in terms of consumer acceptance.  Time will tell.

Regardless of whether we get meat from a lab, from a cow, or from a chicken, it is important to recognize science and technology as a path to improve environmental outcomes and animal welfare.  As I put in in a Wall Street Journal editorial on the subject:

“Let us also not gloss over what is beef’s most obvious benefit: Livestock take inedible grasses and untasty grains and convert them into a protein-packed food most humans love to eat. We may be able to reduce our impact on the environment by eating less meat, but we can also do the same by using science to make livestock more productive and environmentally friendly.”

Why do people waste food?

The author and celebrity chef Dan Barber had an op-ed yesterday in the New York Times that touched on food waste.  Oddly, he seems to associate waste with large-scale specialized agricultural grain operations.  In fact, these are the crops that are most easily stored and transported, and it is these larger farms that have easier access to storage facilities and technologies to prevent waste.  

In any event, I'd say Barber's editorial is fairly representative of the larger literature on food waste.  That is to say, food waste is seen as something akin to a "sin" or to a "mistake" that we must stop at any cost.  Take for example, this quote from a National Geographic article:

“Ethically, food waste is bad. ”

I suspect most economists have a hard time with this sort of reasoning.  The decision to discard food is a decision like any other economic decision.  Deciding to discarding food is "bad" only to the extent that there is some sort of market failure.  To be sure, there may be some un-priced externalities associated with waste, but these aren't often well articulated by advocates of food waste reduction.  Even still, it isn't the decision to discard that is "bad", what is "bad" is the lack of a market to price the externality.

A useful starting point is to go back to first principles and understand the economic factors that "reasonably" or "rationally" lead people to discard food in the first place.  That is precisely what Brenna Ellison and I have tried to do in a new short paper that was just published in the journal Applied Economics Letters.

The paper constructs a mathematical model of consumer behavior based on the notion that people take prices and wage rates as given and then choose how much time to spend working, how much time to spend in food preparation, and how many raw food ingredients to buy so as to maximize their well-being (which is defined by the meals they eat and the amount of time in leisure).  In this so-called household production model, consumers are also producers: they combine their time with raw food inputs to produce meals, which are the ultimate source of value for the consumer.

It is actually hard to conceptualize "waste" in a model like this (or any economic models of optimization).  I've heard heated debates between some of my fellow agricultural economists over this matter, and there is a camp that would argue (quite persuasively I might add) that there is no such thing as waste.  In that view "waste" really would represent a mistake or an arbitrage opportunity.  If someone valued my trash more than I did, they ought to be willing to pay to take it from me; if no one does, then (as I actually do) I pay someone else to remove it, who finds no other economical use for it other than to bury it and let nature take its course.  In this more strident view, we might "discard" items, but a well functioning economy doesn't "waste" items.  

All that is to say, in a mathematical model like ours, one has to have some way of defining waste.  We define it as the the inverse of the amount of meals produced per unit of raw food input.  A cynic might say: you've just redefined the marginal productivity as raw food inputs as waste.  Guilty as charged.  If you have a better solution, I'm happy to hear it.  

In any event, this set-up allows us to view waste as a function of economic variables.  We show that:     

“Differences in market prices for raw food ingredients, p, or differences across food
consumers in the opportunity cost of their time, w, might thus explain differences in food waste. It is also possible that education, background, or cooking ability can lead to different marginal productivities of time used in meal preparation. ”

The nice thing about this approach is that one can also assume that people combine their time and food inputs to produce other things (in addition to meals) like human capital or health.  If so, it is also possible to show that if consumption of a meal lowers health (e.g. by consuming a spoiled or raw ingredient), a larger amount of waste might be optimal.

If one is willing to accept some assumptions about the mathematical relationships involved, the model produces some testable hypotheses.  Namely:

• individuals with higher wages will have more food waste,
• individuals with higher non-wage income will have less food waste,
• individuals with greater talents/ability/education at turning raw food inputs
  and time into meals will waste less,
• the amount of waste will depend on the extent to which people prefer leisure to meals.

Importantly, in this framework waste is not a "mistake" nor is it "unethical" - it is the best thing for the consumer to do given their income, prices, and preferences.  For waste to be a "bad", my decision to discard food would have to affect other people not involved in my decision.  One could imagine situations like this and this sort of frameworks provides a starting point for thinking about costs and benefits of policies and initiatives aimed at reducing waste.

I'll conclude by noting that even the Onion knows there are "rational" reasons to discard food that aren't "bad" or "unethical".  Here are few of their humorous suggestions to cut down on food waste.

“Avoid impulse buying by only going to the grocery store for one ingredient at a time.

Hire an impoverished family to sit at your dinner table and guilt you into eating every last morsel.

Make sure to eat the oldest items in your fridge first, as listeria will deter you from additional grocery purchases for the next seven to 10 days.

Instead of buying a whole tub of strawberries and an entirely new can of whipped cream, use the remaining half can of tomato paste, last serving of chicken piccata, or whatever other leftovers you have in the fridge to spice up your love life.

Try not to prepare more food than you can eat, unless you are entertaining the Lady Carroway for supper and must impress her with your bounty.

Make use of expired food by reaching out to any neighborhood kids who can be dared to eat it for a few bucks.”