Food, Nutrition & Science, a leading food publication from The Lempert Report, and The Food Journal, a comprehensive publication that also serves as an annotated bibliography on a specific topic, have merged. The new publication titled The Food Journal and Food, Nutrition & Science.
"Merging the two publications will provide readers with a greater analysis of issues related to all aspects of the food industry," says Phil Lempert, founder of Food, Nutrition & Science and CEO of The Lempert Report. "We're excited to work with leaders in the industry to create The Food Journal and Food, Nutrition & Science and to provide valuable information to consumers as well as industry insiders."
The Food Journal and Food, Nutrition & Science (www.FoodNutritionScience.com) is an alliance between The Lempert Report and The Center for Food Integrity. The new publication that will be published twice monthly will include in-depth interviews and fact-based reporting about important food system issues from the farmers to the retailers. Issues will also include farmer interviews and videos, and a corporate sustainability feature where readers learn how their favorite brands are helping to lower their environmental footprint.
The first issue examines the global water crisis from the California drought to the fight for water rights in developing nations. The article reviews the World Wildlife Fund's (WWF) "Living Waters" report among other studies and details current and future water supply versus demand. Other articles include a review of sustainability practices at Maple Hill Creamery, an interview with Farmer Carolyn Olson who grows corn, soybeans and wheat on her farm near Cottonwood, Minnesota and results from a recent study that suggests fiber intake and fruit consumption are significantly associated with a lower risk of death among the elderly.
Ultra-processed food linked to weight gain and lower well-being in adolescents