More Nutrition, Less Environmental Cost

I believe we need to redefine crop yield; not assessing it by caloric value or by volume as we currently do, but rather by nutrient density. food is no longer synonymous with nutrition, therefore, eating more is not a guarantee of being better nourished. as such, this causes us to consume a greater volume of food - and take in a surplus of calories - just to satisfy our nutritional requirements. of course this leads to over consumption, and directly to weight gain, and then increased risk factor for several diseases. all while driving up the environmental cost of food production.

As a proposed solution, In Thrive Foods, I introduce something I call the Nutrient-to-Resource Ratio, which considers the amount of each natural resource that goes into food production in exchange for the amount of nutrients that food offers. Based on these findings, I then make suggestions as to what foods are most beneficial to personal health as well as environmental preservation. The goal is simple: get as high a level of health-boosting micronutrients from food, while expending the smallest amount of each natural resource to do so. (Essentially, it's a mathematical way of saying plant-based whole foods make a lot of sense). There are also 200 recipes, including a few from my favorite North American restaurants, as well as a few of my favorite chefs.

Here I am talking about home in Topanga, California:

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