In a time of Economic hardship due to the pandemic and socio-political effects therein, difficulties purchasing healthy items at grocery stores is commonplace. Equivocal challenges apparently exist within the bounds of ordinary food purchasing, the data suggests. Despite an overwhelming majority of the population desiring to eat healthier, the macroeconomic realities are forcing many to cut back instead. We sought to determine the microeconomic causal relation between consumers’ incomes, choice of groceries and purchasing habits. We hope this survey study can serve in helping achieve more accessible prices, especially on healthy food.  

Summary   

The self-reported Data, roughly representative of the U.S. population, shows the vast majority of Americans (92.87%) think Groceries are too expensive and 50-66% of the population have to shop less, buy lower quality ingredients or buy less items in general, this includes foregoing Organic or Premium ingredients and even the very basics, such as Meat or Poultry.  

The devastating consequences of more than 9 in 10 people struggling with prices of food cannot be overstated. This, according to the data, has consequences on the health of around 50% of the population which has declined in the last year, and nearly 75% of the population wanting to eat healthier but not being able to because of finances.  

Collectively the Data shows us that we’re in an unsustainable economic situation with food value and specifically, the unattainability of good quality & healthy food, which a supermajority desire access to.  

Methodology  

Survey respondents were selected at random to broadly reflect the U.S. population.  

65% earned <$75K and 83% <$100K*  

50% or more of respondents were from the biggest locations/economies = California, Illinois, New York, Florida, Texas, Ohio, Pennsylvania, and Georgia  

Majority of respondents were either working or self-employed  

Around 50% had no children**  

Results  

• 92.87% said grocery prices are too high (food too expensive)  
• 65.93% take less trips to the store due to inflation – this includes 82% dining out less for the same reason (so it’s not a swap of spending, money itself is the problem)  
• 50-55% of people shop less, buy less stuff, and spend more time at home  
• 57% have to stop buying Organic or Premium ingredients  
• 74.60% would eat healthier if they could afford it  

• Around 50% of people feel unhealthier now than they did a year ago  
• 57.5% are buying less meat and poultry  
• 71% of people Meal Prep now more than a year ago (once a day or a week)  

*100% of all 1500 respondents answered all 14 questions. However, not all respondents submitted entries to multi-variant questions. (i.e. 31.33% (470) participants answered ‘buying lower quality foods’ to combat inflation, which of 7 variants is 9.91% of the total answers.)

Discussion  

The self-reported Data, roughly representative of the U.S. population, shows the vast majority of Americans (92.87%) think Groceries are too expensive and 50-66% of the population have to shop less, buy lower quality ingredients or buy less items in general, this includes forgoing Organic or Premium ingredients and even the very basics, such as Meat or Poultry.  

The devastating consequences of more than 9 in 10 people struggling with prices of food cannot be overstated. This, according to the data, has consequences on the health of around 50% of the population which has declined in the last year, and nearly 75% of the population wanting to eat healthier but not being able to because of finances.  

Collectively the Data shows us that we’re in an unsustainable economic situation with food value and specifically, the unattainability of good quality & healthy food, which a supermajority desire access to. Most Americans can’t afford good food, and their health, as well as their quality of life – are paying the price. Solutions around supporting healthier food options, and economic accessibility to, as well as focusing inflationary discussion on the necessities instead of the luxuries – would be a good start to improving the quality of life of the public.  

The Historic Impact of Food Inflation in The U.S.   

Historically, when access to quality nutrition suffers due to an economic downturn, it’s not uncommon to see a decline in physical and mental health, productivity, and fertility.  

During the Global Financial Crisis of 2008, the combination of high food prices with widespread financial distress made it difficult for families in the U.S. to afford quality ingredients. To cope with rising costs, households across the country reduced the quantity and quality of food consumed.   

As a result, there was a significant drop in self-rated health, a rise in morbidity, and an acceleration in already growing suicide rates.  

While history may not repeat itself, it often rhymes and we’re starting to see similar trends among consumers.  

The Current Economy Shows Similar Data  

Our study found Americans have started to cut back severely to manage food inflation:  

• 82% of consumers are dining out less  
• 65% are taking less trips to the grocery store  
• 57% are replacing organic or premium ingredients with lower quality food items  

These shifts in consumer behaviors could lead to devastating short and long-term impacts. In fact, our findings show that 50% of Americans reported a decline in their health in the past year.  

“Ultimately, food inflation will increase health disparities and food insecurity and could result in long-lasting detrimental effects on people’s overall health and well-being,” said PhD MPH Tayah Kline, Concordia University.

If this trend persists, the negative effects could reach far beyond public health.   

The Financial Burden of Poor Food Quality   

It’s well-known that a healthy population contributes to greater worker productivity and economic output; unfortunately, the opposite is also true. The fiscal drag created by an unhealthy workforce can create a compound effect that cripples an already sluggish post-pandemic economy.  

When it comes to productivity and national economic output, indirect costs related to preventable chronic diseases can surpass $1 trillion per year. Additionally, over 1 million deaths from cardiovascular diet-related diseases occur annually in the U.S (global deaths total up to almost 10 million).   

It’s important to note it’s not a lack of desire but ability that prevents consumers from making healthier choices. Our survey found 75% of participants expressed a desire to eat healthier but couldn’t due to finances. Similarly, another recent study by the Heritage Foundation Center found that the average American worker lost $4,200 in annual purchasing power as a result of consumer prices rising 12.7% since January 2021.   

Considering over 60% of American households live paycheck to paycheck, the reduction in buying power may have significant unforeseen repercussions. While it’s still uncertain whether inflation will continue to rise or stabilize, one thing is clear: a weaker wallet leads to a weaker population, which leads to a weaker economy, leads to a weaker wallet.  

Barriers To Organic Certification Are Keeping Farmers Out  

One of the biggest obstacles to healthy food distribution are the hoops farms must jump through to become certified organic. The certification process can be rigorous and costly, requiring the hiring of an inspector and incurring a host of sales, production, inspection, and annual fees. The documentation alone can cost thousands of dollars.   

Additionally, it takes farmers a full 36 months to make the transition and become officially certified. Imagine owning a business and letting it tank for three years in the hopes that it’ll not only survive but thrive. To make the shift even riskier, the Organic Trade Association (OTA) recently reported organic food sales have slowed. After organic food purchases soared to 13% in 2020, growth dragged to 2% the following year.   

For many, the barriers to entry and economic uncertainty that comes with them aren’t enough of an incentive to transition their farms. Perhaps, loosening the guidelines while keeping consumers safe or making certifications cheaper to obtain could help encourage production and reduce the cost of organic food in the U.S.   

Lopsided Food Prices Are Forcing Unhealthy Tradeoffs  

Despite the FDA’s blanket food standards, prices and practices can vary dramatically by state. Hawaii and Alaska, for example, have some of the highest cost of groceries, whereas Texas boasts some of the lowest. In 2018, the price of a dozen eggs in Hawaii was $4.49, in Illinois, Kansas, and Virginia, it was less than a dollar. Nevertheless, significant differences in food costs aren’t limited to the state level.   

According to a report published by Feeding America, seven counties including Pike, Alabama, Leon, Florida, and Lafayette, Mississippi fall into the top 10% for food insecurity and meal cost. In other words, the hundreds of thousands of residents living in these communities are struggling to feed themselves due to high meal costs.   

Considering this study was published in 2019, it’s not farfetched to assume conditions have gotten worse with recent food inflation, in fact our study is showing that the problem is much more widespread.   

While these communities may not have the highest expenses in the nation, the reality is their wages haven’t caught up to the rising costs of living. The counties affected by these conditions “can force families to choose between buying food and paying for housing,” a tradeoff no one should have to make. As food costs continue to rise, financial challenges could continue to affect states and counties disproportionally, widening the gap between resilient economies and those less so.   

U.S. vs Global Food Standards   

Considering the U.S., it’s important to examine how our food standards compare to the rest of the world. Despite the FDA’s intensive food standards, the U.S. doesn’t rank in the top ten according to the Global Food Security Index.   

The four measurements on the index include affordability, availability, quality and safety, and sustainability and adaptation. Curiously, seven out of the top ten countries reside in the European Union. Bearing in mind America is the current wealthiest country in the world, the disparity should be accounted for.   

While the U.S. ranks well for quality and safety, there are still several concerns regarding the management of mismanagement of food distribution. According to the FDA, there are 48 million cases of food-borne illness, more than 125,000 hospitalizations due to largely preventable food-borne illnesses every ear. This year, there have been more than 1,800 entries for food recalls so far.  

For comparison, EU countries only get 50,000 cases of food-borne illness annually while serving 100 million more residents than the U.S. The difference can be traced to a number of factors, mainly, the EU focuses more resources on food safety practices and enforces preventive policies instead of those accounting for probability.  

A Lack of Funding Is Leading to Spotty Regulation  

In America there are over 155,000 food facilities, more than 1 million food establishments, and over 2 million farms. Considering the broad scope of coverage, the FDA simply doesn’t have the resources to adequately monitor and inspect the entire food supply chain. This resource issue has led to overregulation in some areas and a lack thereof in others.   

For example, in the American food system use of the term “organic” requires a farm to go through an intensive, three-year process but products labeled “wellness” or “natural” have zero official regulation. This inconsistency in food descriptions and marketing is confusing buyers.  

A recent consumer report found 73% of shoppers seek out foods labeled “natural” even though the term isn’t clearly defined or regulated by the FDA. As a result consumers may be misled and run unnecessary risks in their effort to find affordably healthy food.   

Lagging Behind In Funding, Regulation, and Food Security  

Similarly, there are many potentially harmful additives allowed in American food production that haven’t been reassessed since they were first introduced or have slipped up the FDA’s nose. Since toxicology research is constantly progressing, legal ingredients could continue to put consumer health at risk as more evidence emerges condemning them.   

In the case of titanium dioxide, a food additive used in milk, candy, and sauces, EU regulators reassessed its use and made the decision to ban it after new research surfaced raising concerns of genotoxicity. In the U.S. however, the additive is still legal and widely used under the “Generally Recognized As Safe” (GRAS) program.   

Under the GRAS program, chemicals and additives can automatically receive FDA approval without going through the petition and review process as long as scientists have consensus that their use is generally recognized as safe. It has been estimated that thousands of additives have been approved under this policy without the FDA’s knowledge.  

While the original GRAS program intended to reevaluate substances in keeping up with new findings, the program ultimately became too resource intensive. In 1997, the FDA determined it could no longer dedicate adequate resources to the GRAS petition program and opted for a voluntary notification program instead.  

This policy created a loophole allowing companies and manufacturers to introduce chemicals and additives to food without independent evaluation. Since many of the studies around food research are industry-funded, this presents an obvious conflict of interest pinning public health against corporate profit. If the U.S. continues to lag behind other countries in funding, consistency of regulation, and food security, this could escalate the health crisis consumers are facing today.  

Short and Long-Term Solutions   

Closing Loopholes and Revising Policy   

The good news is the U.S. is already taking steps towards solutions such as reforming the GRAS system. The new revisions were introduced by the Ensuring Safe and Toxic-Free Foods Act of 2022 and will help close loopholes that endanger public health through our food system.   

Most importantly, it’ll require manufacturers to provide proper supporting evidence for designated substances, prohibit individuals with a conflict of interests from serving as experts to evaluate scientific data, and create an office to reassess the safety of existing food additives and GRAS substances every three years.   

This bill could be a major win in promoting policies that protect consumer health. However, this solution is long-term as the food act must still receive congressional approval before being signed into law.  

Alternative Food Options   

Despite inflation elevating nearly all food prices, in the short-term consumers can look for alternative ingredients or categories that haven’t been hit quite as hard. For example, while fresh and frozen chicken parts have risen 17.8%, fresh fish and seafood, and uncooked ground beef have both only gone up by 7.8%.  

Similarly, all fruits aren’t created equal when it comes to price increases. The cost of oranges and tangerines costs have shot up 14.4% since august 2021 but apples have only risen 3.8% in the same timeframe.    

Households and individuals can also look to plant-based alternatives to get their nutritional needs where necessary. In the past 12 months, one of the steepest price increases was seen in the cost of eggs, which has gone up almost 40%. Instead of sacrificing breakfast, consumers can look to plant-based alternatives that offer similar nutritional value at a lower cost.   

Consumer Price Index: See the full food list on pg. 9-11.   

Quality Over Quality  

In addition to buying alternatives, shoppers can focus their budgets on higher quality foods instead of total quantity. One of the most interesting findings from research on the dietary impact of the Great Recession of 2008 was that even though households reported a lower caloric intake, their diets actually improved.   

Researchers speculate this may have been a result of consumers not only cutting back on food in general but also reducing the amount of highly processed or fast casual foods common with dining out. Considering the ‘typical’ American diet is high in fats and carbs, it’s not hard to connect the dots between diet and disease.   

According to the CDC, more than 40% of Americans are classified as obese. And those who struggle with obesity have a much greater risk of diabetes, heart disease, and cancer. If our goal is to help support a healthier population and promote longevity while navigating economic uncertainty, cutting total calories while consuming organic and premium foods may hold the answer.  

E-Commerce As A Solution  

Although there are many variables influencing food inflation, one solution may be found in the rise of e-commerce food delivery services. While platforms like DoorDash and UberEats have capitalized on fast-food delivery, they tend to offer options that prioritize convenience over nutritional value. Since these services are sourcing orders from local restaurants the costs in addition to delivery and convenience fees often make them less affordable than groceries.   

In fact, our data shows 83% of participants are ordering less from these delivery apps as a result of increases in food prices. Still, the structure of these services may offer better alternatives to help make healthy food more accessible regardless of location and income level. Newly popularized meal delivery services in the Food & Beverage industry cut out the costs of employment and overhead locations that often get passed onto the consumer.   

At scale, these platforms can provide new avenues for accessing organic, high-quality ingredients at a more affordable cost to shoppers. Considering the financial strain many households are experiencing, these services may be able to fill in the gaps to provide consumers with the nutrition they need while avoiding breaking the bank.  

Organic Food Support and Subsidies   

Our research shows that due to considerable rises in food costs, 59% of Americans have had to stop buying organic or premium ingredients altogether. Although new technologies are improving the distribution of high-quality foods, prices are still being affected by a significant production bottleneck.   

Since 2008 the number of new farms making the switch to organic production has dropped by 71%. Today, organic food makes up 6% of total food sales but only 1% of farmland in the U.S. is in organic production.  

One potential solution can come in the form of subsidies or funding like the Organic Initiative Transition introduced earlier this year. The USDA announced it will invest up to $300 million to help farmers in the U.S. convert to organic produce. With more farms cultivating organic food, greater supply could help reduce costs for consumers.   

Final Thoughts   

The majority of Americans are struggling to afford food and it’s clear that the challenges presented by food inflation are both personal and pervasive. While shifting buying habits towards better food alternatives and using e-commerce technologies can help reduce costs in the short term, support for long-term solutions like the Organic Initiative Transition and Ensuring Safe and Toxic-Free Food Act are necessary.   

If left unchecked, food inflation could continue to cause significant repercussions including greater risks of food insecurity, forcing unhealthy tradeoffs among nearly every socio-economic in the U.S., and triggering a lasting negative impact on public health and well-being. Our hope is this data inspires positive action to prevent further physical and economic loss and make healthy food more accessible to the population at large.  

Deep Dive Into The Data

1. What is your household’s average monthly grocery bill?   

Less than $299 – 23.20%  

$300-599 – 48.67%  

$600-999 – 18.40%  

$1,000 – 1,499 – 6.00%  

$1,500+ – 3.73%  

Over 70% of Americans spend less than $600 monthly on groceries. Considering the median average household income in the U.S. is $70,784, consumers are spending around 10% of their earnings on food shopping. It is safe to assume, based upon the baseline data (income), that an increase in prices will create a decrease in quality based on a lack of resources to ‘buy organic’.   

As gas, energy and basic utilities and necessities are also on the rise, people are perhaps forgoing groceries to not forgo heating, driving to work, or rent as we’ve seen in some counties across the country. We also know from the remainder of the data that many American households are forgoing luxuries, so we can determine the primary reason they aren’t purchasing Healthy Food is not due to mismanagement of money – but due to the cost.   

2. With recent increases in grocery costs, do you think food is too expensive in the U.S.?  

Yes – 92.87%  

No – 7.13%   

With the average increase in the cost of food year-over-year rising 11.4%, almost 300 million are Americans are struggling with food prices. To cope with the higher expense many consumers are being forced to settle for lower quality foods. According to our data, this shift in behavior and diet is already impacting consumers in various ways including a decline in self-reported health.   

For comparison, in 2008’s financial crash, food inflation rose only 5.5% and food insecurity increased 3.2% respectively. As a result, American households cut their spending on groceries by an average 1.6%. However, with recent price increases we’re seeing the steepest rises in food cost in more than 40 years.  

Historically financial crisis and food insecurity impacts low-income communities disproportionately, nevertheless, with our findings reporting more than 90% of Americans are strained by the cost of groceries, it’s safe to assume price fluctuations are impacting American households at nearly every socio-economic level.   

3. How often do you shop for groceries?   

Once a week – 45.87%  

Twice a week – 31.13%  

Once a month – 10.27%   

Twice a month – 12.73%   

Almost half of Americans shop for groceries just once a week. Considering the vast majority are struggling with the price of food it’s clear that households are feeling the financial stress of rising prices multiple times a month. Taking into account 61% of households in the U.S. live paycheck to paycheck, even small price breaks or fluctuations can have a significant impact on quality life and the ability to afford healthy food.  

In order to cope with rising food costs, our data also shows consumers are shopping less in general. As discussed earlier, many communities across the U.S. are being forced to make tradeoffs between healthy food options, food quantity, and living expenses.    

4. Have you been taking less trips to the grocery store due to inflation/high prices?  

Yes – 65.93%  

No – 30.07%  

In addition to reducing the quality of food purchase, almost 2 out of 3 consumers are also reducing the quantity by taking less trips to the grocery store. Out of necessity, it seems shoppers can’t afford to buy with regularity the way they used to. However, this change in buying habits might end up costing them more.   

During the Great Recession of 2008, buyers were able to reduce the prices they paid by roughly 9% when they doubled their trips to the store, shopped for generic goods, and focused on money-saving strategies like couponing.   

Regardless of cost-savings, a reduction in both food quantity and quality has traditionally led to a drop in self-reported health. What we’re seeing in our data is Americans are already beginning to experience a decline in health as a result of changing their diets.  

5. Have you been dining out less as a result of rising food costs? 

Yes – 82.80%  

No – 17.20%  

8 out of 10 Americans have dramatically reduced the amount they dine out. In the face of rising food costs, consumers may categorize dining out as a gratuitous luxury, opting for the more affordable option of preparing meals at home.   

In combination with shoppers ordering less from meal delivery apps like DoorDash, this shift in behavior could negatively impact the restaurant industry at large. From 2006-2009 households reduced their spend on dining out by 12.9%. Although fast-food chains showed resilience due to “dollar-priced” menus, casual dining suffered the most.   

Considering more than 11 million people are employed by the restaurant industry, labor shortages, wage increases, and a decline in demand could put small businesses and workers at risk.   

 6. What measures are you taking to combat inflation? (select all that apply)  

Dining Out Less

Respondents – 66.40%

Answers – 21.00%

Fewer Trips to the Grocery Store

Respondents – 49.53%

Answers – 15.67%

Buying Less Stuff at the Store

Respondents – 56.93%

Answers – 18.01%

Spending More Time at Home

Respondents – 54.67%

Answers – 17.29%

Buying Products in Bulks

Respondents – 39.67%

Answers – 12.55%

Shopping Used

Respondents – 17.60%

Answers – 12.55%

Buying Lower Quality Foods

Respondents – 31.33%

Answers – 9.91%

In addition to taking less trips to the grocery store and dining out less, consumers in the U.S. are choosing to buy in bulk and spend more time at home. Bearing in mind the cost of oil rose 25.6% in the past 12 months ended August, it would seem consumers are sacrificing the cost of going out in order to save by staying home. This behavioral change is also supported by American households reducing their spend on other luxuries but not on streaming services like Netflix.   

Additionally, more than half of respondents are buying less altogether in order to save. Since nearly 70% of our GDP in the U.S. is based on consumption, a major slowdown in spending, at scale could induce a recession similar to that of the Global Financial Crisis of 2008.   

7. What’s Your Preferred Diet Type?

A1 – Keto (Low Carb)

12.33%

A2 – Paleo (No Artificial Foods)

5.07%

A3 – Mediterranean Diet (Meat, Fish, Veggies)

19.27%

A4 – Vegan (Plant-Based)

4.80%

A5 – ‘Typical’ American (High Carb, High Fats)

39.33%

A6 – Other

19.20%

Over 40% of Americans still subscribe to a ‘typical’ high carb, high fat diet. This data may shed some light on why most consumers haven’t lessened the amount of cooking oils and breads/cereals they’re buying, instead choosing to reduce their meat and poultry intake, foods commonly higher in protein. Unfortunately, the traditional American diet has been associated with high rates of obesity, diabetes, cardiovascular disease, and types of cancer.   

The silver lining of research found that almost 20% of Americans subscribe to the Mediterranean Diet. This particular way of eating is known for supporting longevity and cardiovascular health. While it’s encouraging to see a large subset following one of the healthiest diets, Americans may find it hard to sustain this lifestyle and afford the nutrition they need as higher quality ingredients stretch beyond their reach.  

Our data is also consistent with the growth of Veganism and plant-based dieters across the U.S. Compared to 2020, self-reported Vegans have grown from 3% to roughly 5% of the total population. Vegans may also have an advantage when it comes to affordability due to the naturally higher prices of meat and poultry.   

8. Do You Find Yourself Replacing Organic or Premium Ingredients (Such as Grass-Fed Steak, Cage-Free, Eggs, etc.) for Lower Quality Foods Because They’re More Affordable?

Yes – 57%

No – 43%

More than half of consumers in the U.S. are being forced to buy lower quality ingredients because they can’t afford better alternatives. A lack of access to high quality food combined with economic stress has historically caused a decline on the physical and mental health of the U.S. population as a whole.   

Organically-grown ingredients tend to contain more nutrients and Omega-3 fatty acids than non-organic produce. Naturally, foods free from pesticides, antibiotics, and genetic modification promote overall health and help consumers avoid preventable diseases related to nutrition. Considering up to 55% of preventable deaths in the U.S. are related to diet, according to the CDC, access to high quality ingredients is vital.   

However, if almost 60% of American households can’t afford foods that don’t contain potentially harmful substances, they may be putting themselves at unnecessary risk of diseases including heart disease and several types of cancers. As long as high quality nutrition continues to be unattainable for most Americans, there’s no question individual quality of life and public health will suffer.   

9. Would You Subscribe To a Healthier Diet (Ingredients, etc.) If You Could Afford It?

Yes – 74.60%

No – 25.40%

Almost 75% of Americans would eat healthier if they could. Considering more than half of consumers can’t afford to buy organic or premium quality ingredients, it’s doesn’t appear to be a matter of desire or knowledge but affordability that’s preventing Americans from eating a healthier diet.   

Taking into account over $730 million is spent treating preventable illness in the U.S., the potential fiscal and physical loss due to unhealthy eating habits are staggeringly high. While almost 40% of Americans subscribe to a high carb, high fat diet, they’re still in the minority when combining other diet lifestyles that target weight-loss, longevity, and sustainability.   

It stands to reason that most households in the U.S. prefer healthier and higher quality ingredients but simply don’t have the means to consistently purchase them. As explained earlier, even in communities that don’t demand a relatively high cost of living, the disparity between wages and food costs make healthier choices unobtainable.   

10. Since Changing The Way You Eat With Prices Going Up, Do You Feel:

During the last Great Recession, financial distress affected public health in various ways. On one hand we saw a predictable decline in self-reported health, along with an uptick in morbidity and psychological stress. The economic crisis also affected low-income individuals disproportionately.   

On the other hand, along with fruits and vegetables, Americans also reduced the quantity of sugary products, soft drinks, and other fast-food products that can contribute to poor health. The result was a mixed bag of positive and negative effects on consumer health.   

However, recent food inflation seems to be exclusively impacting public health negatively. Our findings show that dietary changes due to shoppers having to opt for smaller quantities of food and lower quality ingredients have resulted in around 50% of consumers reporting they feel worse than they did a year ago. Also, instead of affecting low-income earners disproportionately, the current fluctuations in food prices aren’t only impacting most Americans but also a population of a slightly higher than average earners. *   

11. Have You Canceled Subscriptions (Netflix, Amazon, Spotify, etc.) To Pay For Groceries?

No – 61.20%

Yes – 38.80

Consumers in the U.S. have taken many measures to combat food inflation including dining out less, buying in bulk, and buying less altogether, however the majority aren’t giving up at-home streaming and entertainment services.   

During the pandemic, streaming services received a massive tailwind surpassing 1 billion subscriptions globally. Since our data shows households are spending more time at home, it seems consumers have become more comfortable with at-home entertainment and see it as viable solution to avoid spending on gas, transportation, and eating out.   

12. Which Foods Are You Buying Less of Due To Inflation? (select all that apply)

A1 – Meat/Poultry

Respondents – 57.53%

Answers – 21.05%

A2 – Fish

Respondents – 36.53%

Answers – 13.37%

A3 – Fruit

Respondents – 29.80%

Answers – 10.91%

A4 – Vegetables

Respondents – 25.40%

Answers – 9.29%

A5 – Cereals/Grains/Bread

Respondents – 24.40%

Answers – 8.93%

A6 – Snacks

Respondents – 58.00%

Answers – 21.22%

A7 – Milk/Dairy

Respondents – 24.33%

Answers – 8.90%

A8 – Cooking Oils

Respondents – 17.27%

Answers – 6.32%

The largest categories that buyers in the U.S. are cutting back on are snacks and meat. Consumers may see snacks as unnecessary treats or luxuries, choosing to spend more on dietary staples. Meat and poultry-related items tend to be the most expensive categories and coincidentally were hit the hardest by inflation.   

In the past 12 months the cost of ground beef rose 8.6%, chicken rose 16.6%, and eggs rose 39.8%. Curiously, cereals and bread also experienced steep price increases, however, this category hasn’t seen a strong pullback in consumer spending. This may be due to bread and grains having a much lower overall cost compared to meat. Considering Russia and Ukraine collectively make up almost 30% of the global wheat export market, it’s fair to say recent geopolitical conflicts have also impacted prices for consumers.   

13. Have You Been Ordering More or Less Delivery (DoorDash, UberEats, etc.) As a Result of Food Price Increases?

More – 17%

Less – 83%

While roughly 2/3 of Americans reported food delivery was their preferred way of eating dinner, our research found that more than 80% of consumers are ordering less from services like DoorDash and UberEats. This steep decline in purchases from restaurants is common during economic downturns.   

Even with rising gas prices and increases in transportation costs, many of the “convenience fees” associated with food delivery apps tend to get passed onto consumers. It could be that consumers view these services as nonessential compared to the lower cost of preparing meals at home. Since around 70% of food delivery orders are for fast-casual meals, this shift in behavior may also indicate that households are reducing the total food quantity consumed including ‘unhealthy’ options.   

14. How Often Do You Meal Prep vs One Year Ago?

More than 70% of Americans meal prep daily or weekly. The biggest motivators for meal prep are saving time and eating healthier. However, rising food costs forcing consumers to forego high-quality ingredients could make it difficult for the vast majority to follow a healthy diet.   

Daily – 29.73%

Weekly – 40.47%

Monthly – 8.67%

Never – 21.13%

*Important to note that these answers come from a slightly higher than average earner group (15% of individuals earn $75K or more, we have 35%) so these results would likely be worse in the aggregate of the wider population

**Relevant due to the costs still being high with buying for less people

The post Survey: Over 92% of Americans Can’t Afford Groceries and 50% Report a Decline in Health appeared first on Fresh n' Lean.

Let’s be honest, not everyone has access to healthy food. Navigating a world of healthier eating seems to get more difficult as time goes on: food insecurity, lack of proper nutritional education, and ever-rising grocery prices make positive dieting choices hard to make.  

With the concerning direction that much of the food industry is already heading in, there needs to be a solution to spending hundreds on organic produce or settling for majorly unhealthy drive-thru food.  

The future of healthy eating (and the key to affordable food) lies with Ready-to-Eat meal services. But first, this industry must take a unified approach to food safety, regulation, and handling. Otherwise, there is no better alternative, and we are yet another obstacle to accessing healthier, affordable food.   

Fresh N Lean lives by our food safety culture for this reason and believes the industry of Ready-to-Eat meals can avoid being a part of the problem through dedicated and thorough industry-wide food safety practices. 

Table of Contents 
Problems with sufficient regulation (or a lack thereof) 
Health issues due to lack of regulation 
What Fresh N Lean kitchens do to avoid contamination & foodborne illness 
– HACCP Programs at Nutrition Corp 
– Pre-Requisite Programs that make up our HACCP plans 
– Supplier Approval Programs 
– Environmental Programs 
– Staff Training and Certification 
– Carrier Monitoring
Delivering More Than Meals
Consumer trust through a food safety culture 

Problems with sufficient regulation
(or a lack thereof) 

Ready-to-Eat (or RTE) meal companies offer fully prepared, nutritional dishes that don’t break the bank and cut down on shopping time, food prep, and cooking. However, the benefits of these meal services vanish when the safety of the food itself is unreliable.  

Most meal delivery companies are not regulated by the Food and Drug Administration, nor are they held to the same standards like most other food businesses are – they occupy a “regulatory gray airspace” that lacks formal guidelines.  

This presents alarming issues concerning the quality of the food, the risk of contamination and foodborne illnesses, and other things like food fraud (altering food to change its quality while presenting it as authentic). Already, we have seen several health emergencies when food safety standards were not followed properly.  

Historical evidence proves strict food regulation is necessary to keep the public healthy 

The World Health Organization (WHO) links food safety with quality nutrition and
food security, so it’s safe to say that food industry practices have a large impact on public health. 

Outbreaks of E. coli and other pathogens like Salmonella and the Norovirus are a major consequence resulting from lapses in safe food and sanitation practices. Over the years, there have been many cases of widespread illness due to foodborne pathogens: 

• In 1992, a widespread E. coli outbreak affected over 700 people, leaving over 170 children with health problems (4 of whom died) due to undercooked beef patties.  
• Another major E. coli outbreak occurred in 2006 from contaminated ready-to-eat bagged spinach resulting in over 200 total illnesses across the country, with 104 hospitalizations, 31 cases of serious medical complications, and 3 deaths.  
• A total of 714 cases, and over 150 hospitalizations from Salmonella were reported in an incident involving contaminated peanut butter in 2008. 
• A Listeria outbreak in 2011 from infected cantaloupe caused 147 illnesses and 33 deaths. 

Other cases of major foodborne illnesses have been reported by the FDA, outlining the importance of proper food handling standards. A lack of healthy industry safety practices can lead to widespread outbreaks that hurt consumer health. 

Health issues due to lack of regulation 

Each year, 1 in 6 (48 million) people in the U.S. are affected by foodborne illnesses, with 3,000 of those cases ending in death. There are 31 known pathogens that the CDC cites as primary culprits for over 250 types of foodborne diseases with the most common including Norovirus, Campylobacter infections, and Salmonella, Clostridium perfringens, and Staph poisonings.  

These foodborne diseases usually cause diarrhea, stomach cramping, fever, body aches, vomiting, and nausea. Campylobacter bacteria in particular can also lead to more serious long-term complications like paralysis, irritable bowel syndrome, and arthritis. 

The CDC also cites more serious pathogens that may require hospitalization including Clostridium botulinum (botulism), Listeria, E. coli, and Vibrio. These are more likely to result in major health complications from miscarriages and paralysis to kidney failure and death. Truly alarming! 

Studies have found that botulism outbreaks usually happen because of improper food preparation. 

Listeria outbreaks caused by produce have been connected to poorly sanitized processing machinery and cross-contamination while E. coli outbreaks have been linked to poor kitchen sanitation and undercooking meat. 

The best defense against the dangers of foodborne diseases is better regulation 

Self-regulation of food handling practices even in a “gray area” industry that doesn’t legally need to do so is the best line of defense against the above dangers. Fresh N Lean’s Chief Operating Officer, Steve Passmore, emphasizes the conscientious manufacturing practices performed within the company. 

“I would put us up against any food manufacturer in the country.” 

Steve Passmore, Chief Operating Officer

Foodborne illness is the biggest danger in the RTE industry, but Steve Passmore is confident in the prevention and food safety systems Fresh N Lean has in place. 

What Fresh N Lean kitchens do to avoid food contamination and foodborne illness 

Steve Passmore and the rest of the manufacturing team at Fresh N Lean apply several programs outlining food safety systems in their everyday work. They allow for the identification, reduction, and prevention of potential sources of contamination in our food manufacturing facility that keep the public as protected as possible against pathogenic illness.   

HACCP Programs at Nutrition Corp 

Fresh N Lean has a USDA Grant of Inspection that ensures we are always following our HACCP (Hazard Analysis Critical Control Points) program, SQF (Safe Quality Foods), and Pre-Requisite programs.  

Our HACCP program includes a(n): 

• FDA Food Safety Program  
• HACCP Seafood Program 
• USDA HACCP Plan 
• SQF Edition 9 Program 

These programs are all in line with the Food Safety Modernization Act (FSMA), which was put in place in 2011 to better protect public health. FSMA rules help us focus on preventing food safety issues before they can happen.  

Fresh N Lean holds Level 2 SQF certification with the National Sanitation Foundation (NSF), which is one of the highest levels for food manufacturers and is globally recognized under the Global Food Safety Initiative (GFSI). It holds more specific guidelines than the FDA does, furthering Fresh N Lean’s efforts in a strong food safety culture. 

Pre-Requisite Programs that make up our HACCP plans 

Prerequisite programs for HACCP and food safety oversee the operations in Fresh N Lean kitchens, and other food manufacturing areas to keep every part of the system running safely.  

These programs verify all food safety operations including supplier approval programs, environmental monitoring programs, food defense, and food sampling procedures. For Fresh N Lean, this covers things like:  

· Making sure the net weight of our meals is accurate 
· The nutritional quality of our food is verified 
· Food samples are tested for allergens, pathogens, and other forms of contamination 
· Temperature, cooling, and cold storage monitoring 
· Equipment and machinery cleaning and sanitation procedures 
· Proper waste disposal 
· Customer complaint policies 
· Corrective action and control of nonconforming materials and equipment  
· Food safety training for staff 
· Overall Good Manufacturing Practices (GMPs) 
· Hold & Release programs 
· Monitoring machinery changeovers 
· Product Identification, Trace, Withdrawal, and Recall Plan 
· Equipment calibration and inspection 
· Ingredient supplier assessment and approval 
· Pest control 
· Sanitation Standard Operating Procedures (SSOPs) 
· Metal Detection Procedures 
· Allergen Control 
· Accurate documentation for all of the above 


            
SUMMARY
            
Pre-Requisite programs oversee food safety operations that keep food free from hazards. These include preventing cross contamination, safe food temperature storage, cleaning procedures, supplier safety, and nutritional accuracy.

Supplier Approval Programs 

Supply Chain Preventative Controls ensure we are not given ingredients that will put our customers’ health at risk. Fresh N Lean’s program assures that only high-quality, safely sourced ingredients are used in our products.  

We only work with suppliers that undergo recognized third-party audit programs performed by trusted agencies. Fresh N Lean also has a Supply Chain Food Safety program, which includes processes such as receiving Certificates of Analysis on all supplier ingredients to ensure they are genuine and high-quality.  

We always follow the rules outlined by our three supplier approval programs:  

• SQF-Approved Supplier Program 
• FDA Supply-Chain-Applied Control Program 
• USDA-Approved Supplier Program 

For suppliers that do not participate in third-party audits, we rely on the information supplied by the vendor. This includes looking at their food safety and quality plans, agricultural control descriptions, ingredient testing, and monitoring of conditions to make sure everything is satisfactory.  

Fresh N Lean uses TraceGains software to manage all the above, which helps us maintain and upkeep the most recent and up-to-date 3rd party audits, Certificates of Authenticity, and updated HACCAP programs from suppliers about their products.   

Environmental Programs 

Surfaces that come into contact with our food are monitored, cleaned, and tested regularly in Fresh N Lean kitchens. Machinery, tables, utensils, and other equipment are tested immediately using EnSure Touch monitoring systems. 

Food samples are also taken and sent to 3^rd party labs to test for pathogens before meals are shipped out. Meals awaiting testing results are held onsite until they are cleared (as part of our Hold & Release programs), which prevents things like potential Listeria outbreaks from happening.  

Staff Training and Certification 

Anyone that handles our food ingredients or is involved in food preparation goes through significant food safety training. Kitchen staff are required to undergo a 3-day training orientation and 4-hour annual recertification in food safety, and we have experts on staff who are SQF practitioners and trainers.  

Access to food is also strictly monitored to prevent raw materials from being altered or affected. 

Carrier Monitoring

During shipment, the highest risk occurs because once food leaves our facility, things like improper delivery handling can jeopardize the safety of our food. Fresh N Lean does the absolute best to have a Quality Assurance program and cold chain tracking to minimize any risk factors. 

This is why we vacuum-seal our meals and transport them with cold packs in refrigerated trucks. These play their parts in preventing pathogenic bacteria from growing and stopping food from spoiling.  

All our transport vehicles have temperature trackers that keep cold chain records to make sure our meals are transported in properly refrigerated environments.  

Delivering more than meals 

The best course for our industry is to seek out and put systems in place that promote the healthiest, highest-quality food. Fresh N Lean believes in organic, premium RTE food that does good across the board – routine cleaned kitchens, thoroughly inspected ingredients, and Certificates of Analysis to prove the authenticity and nutritional value of every ingredient.  

These systems are a safeguard against food fraud, foodborne pathogens, and other outcomes that negatively impact public health and safety. 

Our confidence in our food allows us to feed high-quality, nutritional food to half a million people for free. By donating about 55,000 meals annually, we also aim to contribute to ending food insecurity and further closing the gap on unobtainable healthy food. 

Consumer trust through a food safety culture 

The impact of RTE meal services can be positive if others in the industry do their part to go above and beyond when it comes to food safety. While the FDA works to strengthen food safety for online RTE meal companies, the industry itself must individually uphold exceptional health standards first.  

Fresh N Lean lives by our food safety culture. Our customers deserve to feel confident that our meals will not make them sick, and if we want to change current attitudes about healthy eating, we can’t do that if the food is not safe. 

High-quality food is not made up of organic labels and expensive price tags, but safe and nutritional ingredients that keep people happy and healthy.  

The post How Fresh N Lean Compares to Competitors appeared first on Fresh n' Lean.

SUMMARY

COVID-19 has deadly consequences for some people; for others, its effects are mild and fleeting. New research indicates that those who eat a plant- or fish-based diet may be at lower risk of developing severe symptoms. 

Fresh N Lean is the nation’s largest organic meal delivery service. Our tasty, chef-prepared cuisine is always fresh and never frozen, and we offer five convenient meal plans: Protein+, Keto, Paleo, Standard Vegan and Low-Carb Vegan. Choose Fresh N Lean for affordable nutrition, delivered to your doorstep. 

Sometimes, once-in-a-lifetime experiences are great; other times, not so much.

COVID-19 — a pandemic that has caused devastation around the globe — clearly belongs in the latter category. 

A new study sheds light on the role that diet plays in the severity of COVID-19 symptoms.

Read on to learn more about the study’s scope, results and implications.  

Which medical journal published the study?

The study was published by BMJ Nutrition, Prevention & Health. This is an open-access nutrition journal that’s peer-reviewed. It’s focused on presenting evidence-based research that shines a light on the effect that nutrition and lifestyle have on overall health. 

What was the purpose of the study? 

The journal’s study was designed to take a look at “the association between self-reported diets and COVID-19 infection, severity and duration of symptoms.” 

Who participated in the study?

The study’s participants were healthcare providers; doctors and nurses who are exposed to the virus every day during their work with COVID-19 patients. Those participating in the study came from a range of countries: the United States, Spain, Italy, the United Kingdom, France and Germany. 

How big was the study, and what were the results?

It’s important to note that this was a small study consisting of just 2,884 participants. Of those who participated, 2,316 had not experienced any COVID-19 symptoms or tested positive for the virus. The folks in this batch were the study’s control group. 

That leaves 568 participants remaining. All of these people either tested positive for the virus or experienced symptoms. Of this group of people, 138 had moderate to severe COVID-19. All the others in this batch of 568 participants had only mild or very mild cases of the virus. 

When analyzing the results, the researchers took into consideration factors such as age, ethnicity, weight, body mass index and comorbidities. They also considered lifestyle behaviors, such as whether a person smoked or was physically active. 

What is the link between COVID-19 severity and diet?

The study required participants to self-report their dietary choices. They were asked to select the diet that most closely matched theirs over the past year from 11 options. The researchers then placed the choices into various dietary patterns, ranging from low-carb high-protein to plant-based to pescatarian (fish-based).

After adjusting for the previously mentioned factors, the researchers found that participants who reported following “plant-based diets” and “plant-based or pescatarian diets” had 73 percent and 59 percent lower odds, respectively, of developing moderate-to-severe COVID-19 symptoms when compared to those who didn’t follow these eating plans. 

Why this matters

COVID-19 is a new virus, and it doesn’t seem to be going anywhere. Though we have a vaccine, new variants crop up every day. The more we can learn about this disease, the better equipped we will be to face it over the long term. This study suggests that diet may be able to mitigate the severity of this virus, and that’s big news. Still, this is a small study — it will be interesting to see if the results are replicated with future research.

Next steps

If you’re curious about a plant-based diet and want to reap the health benefits of this eating plan, subscribe to Fresh N Lean. Our meal plans include standard vegan and low-carb vegan choices, and we provide convenient delivery to your door.

The post New Study Links Diet with Milder COVID-19 Symptoms appeared first on Fresh n' Lean.

Fresh N’ Lean is the nation’s largest organic meal delivery service. Our tasty, chef-prepared cuisine is always fresh and never frozen, and we offer five convenient meal plans: Protein+, Keto, Paleo, Standard Vegan and Low-Carb Vegan. Choose Fresh N’ Lean for affordable nutrition, delivered to your doorstep. 

You’re probably familiar with the trendy keto diet by now—the lifestyle that cuts carb intake down to around 25 grams of net carbs a day and bulks up fats to make up about 80 percent of the diet.

The diet has been touted as a winner for weight loss, more energy, fewer cravings, and more stamina.

Yet, a new study from Yale, which was published in the Jan. 20 issue of Nature Metabolism, shows that keto might not be the best diet for long-term success and results, but rather it could be best integrated into one’s lifestyle in smaller doses.

In fact, it appears based on this data (though in mice, not humans) that when following a ketogenic diet, where about 99 percent of calories are from fat and just a mere 1 percent come from carbohydrates, you might reap those amazing benefits in that first week, but longer use of the diet could prove negative down the road.

So, the timing might make a huge difference here! Let’s dig deeper.

The Research Findings

“This study examined how a ketogenic diet influenced the activity of a specific type of immune cell (gamma delta T cells) in mice. These specific T cells are produced when the body produces and uses ketones as fuel,” explains Seattle-based registered dietitian Ginger Hultin, RD, and Spokesperson for the Academy of Nutrition and Dietetics.

During ketosis, these immune cells spread through the body. “This reduces inflammation and, together with a reduction in blood glucose, lowers diabetes risk after one week on the diet,” adds Sofia Norton, RD and keto expert.

“Our findings highlight the interplay between metabolism and the immune system, and how it coordinates maintenance of healthy tissue function,” explained Emily Goldberg, the postdoctoral fellow in comparative medicine who found that the keto diet expands gamma-delta T cells in mice.

After 1 Week on Keto

• This study found that in the short term, rats saw beneficial impacts.
• After that first week on the keto diet, mice showed a reduction in blood sugar levels and inflammation, said lead author Vishwa Deep Dixit of the Yale School of Medicine, since the body was tricked into producing ketones and using fat for fuel, over glucose.
• Yet, as they followed it for longer (past a week), they saw adverse effects.
• Essentially, as the rats stayed on the diet for more than that first week, they lost the protective effects of the gamma delta T cells.

After 2 Weeks on Keto

• “After two weeks on keto, the mice in this study ate more fat than they burned, which made them obese and they developed diabetes. They also lost much of their gamma delta T-cells,” says Norton.
• When the body is in this “starving-not-starving” type of mechanism, fat storage is also happening at the same time, which could be disastrous long-term and nix all the benefits.
• “They lose the protective gamma delta T-cells in the fat,” Dixit said.

What It Means For You

“This is certainly interesting and highlights some potentially important details for people who want more information on how effective and safe a keto diet is. Because this study was done with rats, the results cannot be expanded to humans just yet though,” says Hultin.

Norton happens to think us humans shouldn’t automatically think it has the same impact for us long-term.

“This doesn’t mean much for keto-ers because mouse studies are preliminary. Something being the case in mice won’t automatically be the same in humans,” says Norton.

“I don’t agree with the idea that keto will have the same negative effect on humans as it did in this experiment,” Norton explains.

Still, this study highlights the importance of future research to see if these pathways function similarly in humans as they do with rats. We may find that the results with humans are different or more nuanced, as our health is influenced by numerous other health behaviors like exercise, sleep, stress, and the content of our diets, she adds.

Is Keto Sustainable?

It could be, but based on this preliminary research, it might not be the best diet to choose long-term.

Still, “small doses,” is likely longer for humans than mice. By “short doses” they meant one week in mice. “That would probably translate to a longer time frame in humans. But we don’t know exactly how much,” says Norton.

However, regardless of the length, if you find it too challenging and restrictive, it may just not be the kind of diet that you want to live on forever.

The Best Type of Diet

“The best type of dietary plan is one that you can stick with long-term that supports your body’s need for protein, fat, carbs, and vitamins/minerals. The ketogenic diet is very restrictive and can eliminate key nutrients like fiber from complex carbs and many different vitamins and minerals,” says Hultin.

Instead, focus on a whole-foods, balanced diet and be less concerned with using keto as a weight-loss tool, unless you absolutely need it or want to give it a shot.

How Long Should You Do Keto?

The length varies based on the situation, too. “Doctors prescribe keto to epilepsy patients only. Even then, it’s meant to be a temporary nutritional therapy, lasting for up to 2 years,” says Norton.

Likewise, those following keto for weight loss plan to do so until they’ve reached their desired weight. So, that time frame could be longer or shorter based on the individual.

“I suggest following it for 3-6 months or until you reach your desired weight. Even if you don’t follow it long enough to reach your desired weight, keto will help your body become more metabolically flexible, meaning it will learn to utilize fat for fuel,” says Norton.

“I don’t think it’s necessary to follow keto for longer than that. After you’ve reached your goal, sticking to unrefined carbs and eating balanced can help you maintain good health,” says Norton.

Yet, if you’re using keto to manage diabetes, then long-term keto may be an option since diabetes is reversible, but not curable, Norton says—just speak to a physician first.

Is keto safe, though?

Yes—the keto diet can be safe as long as you do it the right way.

“Keto can be safe if it’s managed correctly and monitored by a medical professional. Make sure to work with a registered dietitian as you get started making sure the diet is balanced and meets your needs,” says Hultin.

Consider baseline lab testing with your physician and on-going monitoring to make sure that electrolyte levels, kidney function, and cholesterol levels are all safe, too.

Adding supplements can make it safer and easier too. The ketogenic diet is naturally low in fiber—so constipation can become a real issue. “Work closely with your medical team about all of these concerns so that you’re safe on this type of diet if you choose to pursue it,” Hultin says.

Positive Findings of the Research

Of course, while it might not be the best news for keto fans or those wanting to try it, there are positive aspects that come from it. “Human studies (and clinical trials) have often found keto to be promising in reducing seizures, slowing down age-related brain diseases, and lowering blood glucose and hemoglobin A1c levels in people with diabetes,” says Norton.

“Less is known about how the diet and long-term ketosis influences inflammation and metabolic health,” she says, but at least we know there are short-term benefits.

“My takeaway from this is that the keto diet can and has helped people lose weight. Being overweight is known to be linked to low-grade inflammation and countless health risks,” Norton says.

If keto can help you lose weight, then the benefits may outweigh potential risks suggested by a mouse study.

How to Practice it in Smaller Doses

There is no reason to not try the smaller dose approach, but you may want to extend it a few more weeks to see how things go before breaking away unless you do see negative results.

Research found that human bodies take time to adapt to a keto diet, though. Once they adapt, their bodies become more efficient at utilizing fat and ketones for fuel.

This is known as “keto adaptation” and takes around 3-4 weeks of keto eating to take place. “So, it is a good idea to follow a keto diet for more than a couple of weeks to reap its benefits,” says Norton, who does recommend doing it for 3-6 months on average.

Once you’ve decided there’s no need to follow keto anymore, gradually reintroduce carbohydrates, making sure they’re unrefined and come from real foods like whole grains, legumes, tubers, and fruit. Avoid added sugars and limit sweets as much as possible—junk food is not good for you on any diet!

How To Transition After Weight Loss

If you only have a few pounds to lose, short-term keto of up to two months followed by a slow transition into balanced, whole food eating may do the trick.

“However, keto is most practical for people who need to lose a lot of weight and have not managed to lose it on other diets. The diet is extremely different from how people usually eat, and it takes a lot of practice and dedication, so you’re more likely to be motivated to switch to such a lifestyle if your life and health depend on it,” says Norton.

When you do transition, eat whole foods, keep junk at bay, and bring back carbs slowly to not overwhelm the body and experience negative side effects, such as fatigue, digestive discomfort, impaired sleep, and low energy.

The Future of Keto

Keto is a huge trend right now—it likely won’t die down too fast based on this new research. But, it probably will if more research shows it to be less beneficial long-term, much like other fad diets tend to lose that trendy factor with time.

“I’m expecting it will fade as several other very low carb diets have in the past based on long-term dietary trends. In the US News and World Report 2020 Best Diets Overall this year, balanced diets like Mediterranean and DASH got ranked the highest and keto got ranked second to last so the fact that it is already showing up in this way makes me think that it may fade over time,” says Hultin.

“However, it is definitely used in a number of medical conditions as a treatment so it will likely continue to be used as a medical therapy,” she says. Just the go-to method for weight loss and healthy living idea may become less popular within the next couple of years as people choose other diets, like the Mediterranean, as a preferred option.

Hopefully, more studies involving people will be carried out. This will help us understand more about the diet.

“Unfortunately, we know very little about the mechanisms behind keto and ketosis. Even though doctors have been prescribing keto as an epilepsy treatment for a century, no one knows why it works,” says Norton.

The post New Yale Study Shows Keto Might be Most Effective in Smaller Doses—But Is It? appeared first on Fresh n' Lean.

SUMMARY

Kids in school need healthy food to perform at their best. Fresh n’ Lean recently made a donation that will cover unpaid lunch debt for Riverside students.

Fresh N’ Lean is the nation’s largest organic meal delivery service. Our tasty, chef-prepared cuisine is always fresh and never frozen, and we offer five convenient meal plans: Protein+, Keto, Paleo, Standard Vegan and Low-Carb Vegan. Choose Fresh N’ Lean for affordable nutrition, delivered to your doorstep. 

Eating healthy is important at any age, especially so for children.

As part of the #freshstart campaign, Fresh n’ Lean recently contributed $10,000 to the Riverside Unified School District’s Nutrition Services Department to cover unpaid lunch debt for 90 students.

The Nutrition Services Department prioritizes healthy meal options that are locally sourced. All of the California school district’s elementary schools feature salad bars that vary by site, season, and availability, giving students an opportunity to develop lifelong healthy eating habits at a young age.

“School meal programs like the one at Riverside Unified School District are vital to providing nourishing meal options to students who might otherwise be at risk of going hungry,” said Fresh n’ Lean co-CEO Thomas Asseo. “The right diet is key for physical and mental growth, and it helps students do their best in the classroom. The company is happy to support growing kids and help with their school lunch debt”

While the school receives funding from state and federal sources, the school meals program must be self-sustaining in order to continue, said Essie Vargas, Account Supervisor for the district’s Nutrition Services Department.

“Our goal is to make wholesome, nutritious, and tasty meals available to all school children, with the expectation that families that can afford to contribute will pay for their children’s meals,” Vargas said.

Fresh n’ Lean’s donation will be applied to unpaid balances at the end of the school year.

The school district’s efforts reinforce Fresh n’ Lean’s mission to ensure that hearty, nourishing meals are available for everyone.

Fresh n’ Lean’s #freshstart initiative is committed to helping people discover, implement and maintain a proper diet to help them achieve their goals in 2020. For more information on making your own #freshstart in 2020, check out Fresh n’ Lean on Instagram, Facebook, and Twitter.

The post Fresh n’ Lean pays off $10K in school lunch debt for Riverside students appeared first on Fresh n' Lean.

SUMMARY

Fresh N’ Lean began in 2010, founded by a then-18-year-old Laureen Asseo. More than a decade later, Asseo has been named to Forbes’ annual “30 under 30” list.

Fresh N’ Lean is the nation’s largest organic meal delivery service. Our tasty, chef-prepared cuisine is always fresh and never frozen, and we offer five convenient meal plans: Protein+, Keto, Paleo, Standard Vegan and Low-Carb Vegan. Choose Fresh N’ Lean for affordable nutrition, delivered to your doorstep. 

I didn’t begin Fresh n’ Lean in 2010 with the goal of getting personal attention — my sole focus was helping people live healthier, more convenient lives.

I was an 18-year-old college student with a dream. A decade later, it’s so humbling to be named to Forbes’ ninth annual “30 Under 30” list in the Food & Drink category — an honor that reinforces Fresh n’ Lean’s efforts to lead a healthy eating revolution and redefine fast food.

This wouldn’t have happened without the contributions of Fresh n’ Lean’s employees who’ve helped to make the company such a special place to work.

I was selected from a pool of more than 1,000 nominees and 97 finalists. The judges relied on financial data and taste-testing, and considered each company’s story when making their selections.

One of the judges, Milk Bar CEO and Founder Christina Tosi, described the selection process in a video accompanying the release of the “30 Under 30” list: “Is what they’re doing special? Is it new? Is it something that’s compelling? Is it a responsible business? Is it doing something that’s bigger than just making something delicious for you or me to grab and take home?”

Those questions get to the heart of Fresh n’ Lean’s mission to give everyone access to high-quality organic meals, no matter their location or socioeconomic status — to bring healthy food to everyone’s doorstep or local store.

We’ve continued that mission while experiencing steady growth without the help of outside capital. The one-bedroom apartment made way for a 55,000 square foot facility. We’ve also developed a wider variety of meals to accommodate Keto, Paleo, animal protein and plant-based diets.

It’s empowering to help people think differently about their meals and recognize that fast food doesn’t need to be full of trans fats and refined carbs. Fast food can also be healthy and tasty and serve as fuel to help you live your best life.

Fresh n’ Lean has shipped 7.2 million meals during the past decade. That’s 7.2 million healthy decisions and 7.2 million attempts for someone to make the most of their day.

So many people have contributed to Fresh n’ Lean’s success, and I look at the “30 Under 30” designation as a reaffirmation of all that we’ve accomplished.

Here’s to Fresh n’ Lean’s first decade of redefining fast food — and our continued efforts to lead a healthy eating revolution.

The post A Humbling Recognition To be Named to the Forbes 30 under 30 appeared first on Fresh n' Lean.

Fresh N’ Lean is the nation’s largest organic meal delivery service. Our tasty, chef-prepared cuisine is always fresh and never frozen, and we offer five convenient meal plans: Protein+, Keto, Paleo, Standard Vegan and Low-Carb Vegan. Choose Fresh N’ Lean for affordable nutrition, delivered to your doorstep. 

At Fresh n’ Lean, we don’t rest on our laurels.

Our team has been working quietly behind the scenes and now has some major news to share with you.

Brand New Kitchen Facility

We’ve just launched a new FDA-approved kitchen facility in the heart of Anaheim, CA. This state of the art 55,000 square feet space is furnished with the best high-quality equipment available.

What does this mean for you?

It means that our team of chefs and dietitians are able to craft delicious new recipes, offer you more choice, and roll out new meal plans. Yes, folks. You heard that correctly – there’s a new meal plan in town.

Our Latest Launch: The Fresh n’ Lean Keto Meal Plan

Our biggest announcement is that thanks to our brand new kitchen, we’ve been able to develop a ketogenic meal plan. Our top professional chefs and licensed dietitians have put their heads together to create phenomenally tasty, freshly-made meals with perfectly balanced macros. No more struggling to figure out the ratio of fats to protein to carbs you need on the ketogenic diet. What’s more, our ready-to-eat keto meal plan is built on a foundation of healthy fats like avocado and olive oil rather than loads of bacon, heavy cream, and cheese. It’s a far cry from a lot of the keto recipes floating around!

An added bonus of our new kitchen? We’re also rolling out new plant-based snacks to keep you fueled throughout the day. Keep an eye out for tasty mushroom jerky and vegan donuts in the very near future.

New Partnerships

We’ve teamed up with the brilliant folks of Beyond Meat. You may have read some of the headlines around the web praising their plant-based meat substitutes. Naturally, a collaboration was on the cards! Our chefs have crafted delicious new meals featuring Beyond Meat’s ultra-tasty plant-based burgers to our A La Carte offerings. These high-protein vegan burgers are a fantastic addition to anyone’s diet whether you’re an athlete training up for a marathon, a busy professional keen on improving the overall quality of your diet, or a flexitarian looking for a delicious meat-free substitute for a lunchtime hamburger.

With our team constantly working on new delectable, fresh, organic dishes to offer you, you can expect more tasty meals with greater variety making their way to your doorstep thanks to our new kitchen facility.

Stay tuned – this is just the beginning. As we continue to grow, we’ll have more nutritious, sustainably-sourced deliciousness to share with you.

The post Fresh n’ Lean Launches FDA-Approved Kitchen appeared first on Fresh n' Lean.

SUMMARY

Thanks to a bold new partnership with Beyond Meat (BYND), #1 vegan prepared meal delivery service Fresh n’ Lean has expanded its menu. Doing the right thing for your body and your planet has never been more convenient.

Fresh N’ Lean is the nation’s largest organic meal delivery service. Our tasty, chef-prepared cuisine is always fresh and never frozen, and we offer five convenient meal plans: Protein+, Keto, Paleo, Standard Vegan and Low-Carb Vegan. Choose Fresh N’ Lean for affordable nutrition, delivered to your doorstep. 

Fresh n’ Lean’s New Meatless Offerings Are Supercharged for High Performance

People choose plant-based deliciousness for a wide variety of reasons.

There’s the busy parent looking to lose weight. There’s the elite athlete trying to gain that competitive edge. There’s the accidental vegan who’s trying #meatlessmondays and doin’ it for the ‘gram (we salute you!).

No matter your reason for eating plant-based food, we’ve created tasty meal options that your mouth will crave and your body will love.

We’re proud to announce that Fresh n’ Lean has teamed up with the innovative company that’s building “The Future of Protein®” — Beyond Meat.

Starting this summer, Fresh n’ Lean is adding Beyond Meat to its tasty A La Carte selections. For your convenience, you’ll have the opportunity to order Beyond Meat patties in bulk (4 patties/container), or you can order the special plant-based performance meal.

Fresh n’ Lean was founded on the idea that healthy eating is about more than just nutrition facts. You deserve to eat food that powers your body to reach its full potential. We feel strongly that your food should be fresh, tasty and appealing.

Our new Beyond Meat offerings are athlete-tested and athlete-approved. Why? We think that even if your typical day doesn’t require the physical demands of elite athletics, you deserve the best-available nutrition to keep your body firing on all cylinders.

Don’t Sacrifice Taste! Our New Plant-Based Meals are Made for Meat Lovers, Too

“Meatless” shouldn’t be a dirty word.

For over a decade, Fresh n’ Lean has been producing high-quality meals that are always made from scratch using gluten-free, dairy-free and always organic ingredients.

Healthiness is important, of course. But if your meal doesn’t appeal, we know you won’t be eating it. And you certainly won’t stick with it in the long run!

That’s the thinking at the center of our partnership with Beyond Meat.

Just like Fresh n’ Lean, Beyond takes a “flavor first” approach to food. It’s why their meat-free meals taste so delicious. Making smart choices doesn’t have to be about compromise. Beyond Meat offers a “savory solution” to the environmental strain associated with animal-based diets.

Making meat isn’t easy, cheap or particularly good for our planet. Beyond is committed to helping solve four growing issues attributed to livestock production: human health, climate change, constraints on natural resources and animal welfare.

Fresh n’ Lean is committed to embracing sustainable production to do our part in reducing greenhouse gas emission and other contributors to climate change.

Talk about a match made in eco-friendly heaven.

Partnership Between Fresh n’ Lean and Beyond Meat Offers a Unique Opportunity to Get Tasty Plant-Based Food Delivered Right to Your Door

Since 2009, Fresh n’ Lean’s chef-inspired dishes made with all-organic ingredients have helped thousands of consumers improve their health, lose weight and eat better.

Convenience is the key to making sustainable lifestyle changes. Fresh n’ Lean delivers hundreds of thousands of delicious, nutrient-dense, easy-to-eat meals weekly.

With Fresh n’ Lean, doing the right thing for your body has never been easier or more natural.

Thanks to the new partnership with Beyond Meat, you can enjoy clean-label, plant-based food that meets Fresh n’ Lean’s strict standards for taste, quality and sustainability. And there’s zero hassle or guesswork — delivery right to your door is free.

This is an unprecedented level of convenience that will help ensure access to food that’s good for you, for the planet and for our future.

What could taste better than doing the right thing?

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SUMMARY

Fresh n’ Lean is thrilled to announce the launch of our Ketogenic Meal Plan. We’ve taken the hassle out of following a keto diet.

Fresh N’ Lean is the nation’s largest organic meal delivery service. Our tasty, chef-prepared cuisine is always fresh and never frozen, and we offer five convenient meal plans: Protein+, Keto, Paleo, Standard Vegan and Low-Carb Vegan. Choose Fresh N’ Lean for affordable nutrition, delivered to your doorstep. 

You’ve undoubtedly heard a lot about the ketogenic diet over the past year or so.

From nutritionists to celebrities to your gym partner or office buddies, people all over are swearing by this trendy diet.

At Fresh n’ Lean, a keto plan has been our subscribers’ single biggest request. You asked we listened and we’re proud to announce the launch of our dietitian-designed Keto meal delivery plan.

What is a Keto Diet?

Let’s back up a second – what is the keto diet, anyway? The goal of the ketogenic diet (or keto for short) is to switch the body’s main energy source from glucose, which we mostly get from carbohydrates to ketones, which come from burning fat. To achieve this, people following the keto diet eat high fat, low-carb, and moderate protein level meals. Calculating the right amount of these macronutrients (aka macros) is a key part of correctly maintaining this diet.

Who Can Benefit From a Keto Diet?

Many people are reaping the benefits of switching to a keto diet. This diet can help reduce blood sugar levels, possibly reduce blood pressure, improve your overall cholesterol levels, lower triglycerides, and help you lose weight and keep it off. Where most diets have you feeling perpetually hungry, the keto diet keeps you fuller for longer and many folks report a decreased appetite once they go keto.

If you’re looking to lose weight, the keto diet is effective for faster weight loss. Once your body enters ketosis, the body uses fats as its primary energy source, including fat stored in the body.

It’s important to note that the keto diet isn’t right for everyone and while there are benefits to following this diet, ultimately, researchers aren’t sure about its long-term effects. Before making the switch, consult with your doctor to determine if going keto is the right choice for you.

Why Our Keto is Better

There’s a whole lot to look forward to with our keto plans. Each dish in our keto meal plan is made of entirely fresh ingredients which are sustainably sourced and chef-crafted into delicious tasting, flavorful meals.

Unlike most keto meal plans and recipes, we’re all about using healthy fats like olive oil and avocado instead of bacon, cheese, and heavy cream. By using high-quality, sustainably -sourced ingredients rich in healthy fats instead of fatty, salty, processed foods, our keto meal plan offers a more mindful approach to this popular diet.

The best part? Each meal is the result of a collaboration between our chefs and professional dietitians. Get all the flavor while effortlessly meeting your daily macro requirements in a healthy way.

A Responsible Keto Diet

Because most of your daily calories come from what when you’re on the keto diet, it is absolutely essential to make sure you’re eating high-quality fats. While slathering butter or adding cream, bacon, and cheese to everything may sound delicious, it isn’t sustainable in terms of long-term health. Instead, you’ll want to get your fats from healthy sources like nuts, avocado, olive oil, and chia seeds.

If you want to go keto but don’t have time to whip up healthy keto meals, let us help! Our meal plan exclusively features high-quality healthy fats, grass-fed beef, and sustainably-sourced seafood, flavors inspired by your favorite international cuisines, and require no cooking or meal prep on your part. Just heat and eat.

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SUMMARY

California farmers grow a wider range of crops than you might think. The list includes almonds, grapes and walnuts.

Fresh N’ Lean is the nation’s largest organic meal delivery service. Our tasty, chef-prepared cuisine is always fresh and never frozen, and we offer five convenient meal plans: Protein+, Keto, Paleo, Standard Vegan and Low-Carb Vegan. Choose Fresh N’ Lean for affordable nutrition, delivered to your doorstep. 

California is home to an abundance of hardworking farmers and is the nation’s leader in agriculture.

In fact, California farmers grow over one-third of the country’s vegetables and two-thirds of the country’s fruits.

Surrounded by healthy soil and favorable climates, hundreds of crop varieties are able to flourish.

Don’t Stop The Crop

In January 2018, the “Trump tariffs” were imposed on certain goods imported into the US, causing backfire from various countries. This has caused foreign countries to retaliate with tariffs on US exports, including valued crops such as fruits and nuts. Distress is in the air, especially for California farmers whose economic success is partly due to foreign trade.

Did you know that most California farms are family owned? Experience, wisdom, and skills are passed down through generations, making them experts of the land’s capability for growth.

In a land of drought, water is a top priority, and application of modern technology has allowed farmers to monitor efficiency of water-use and protect resources. These farmers continue to adapt sustainable practices in order to share quality goods to the world.

These Goods Will Have You Going “Nuts”

The list of crops that California farmers grow are endless, but here are a few of the most popular ones:

Almonds

Almonds are harvested from post-blossomed trees between August and October.

About 80% of the world’s Almonds come from California. With unsaturated fats, protein, and fiber, it is the perfect all-around snack to keep you full in between meals.

The hearty nut is also a great source of vitamins and minerals, such as vitamin E, manganese, and magnesium which support blood and bone health.

Grapes

Grapes grow blissfully in California’s dry summers and cool winters.

The state supplies 99% of the US’ commercially grown grapes and many are turned into wine (Did you know that 90% of U.S. wine exports are California-made?).

These sweet, tart, crisp, and juicy fruits are best enjoyed when in season from May through January, and are known to have heart-healthy and anti-aging benefits due to their strong antioxidant profile.

Walnuts

Walnuts thrive in Central Valley California where they are harvested from August through November.

California supplies 99% of the US’ walnuts, and around 75% of the world trade.

Unique from other nuts, walnuts have significantly higher amounts of omega-3 fatty acids, which are known to reduce the risk of a heart attack and stroke.

Walnuts are also a good source of protein, fiber, magnesium, and phosphorus.

Give Farmers a Round of Applause

The next time you go to the grocery store, pay attention to how much food was grown in California– you might be surprised!

Although grocery stores offer convenience, it is never a bad idea to visit your local farmer’s market when shopping for produce.

Purchasing locally reduces your carbon footprint (Go Sustainability!), and supports your community. Find out more about how our organic meal delivery supports local farmers all across the country.

Don’t forget to thank the farmers when you have the chance.

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