johnzblazevich

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A Short History of LEED Certification

Working closely with the Federal Energy Management Program, the US Green Building Council (USGBC) launched the first form of LEED certification in 1998. Short for “Leadership in Environment and Energy Design,” the certification rating system assesses and verifies the environmentally sustainable design elements, features, and overall performance of completed construction projects.

LEED certification is also a laudatory designation for construction industry professionals focusing on environmental responsibility. For example, LEED standards help plants use fewer natural resources and consume less energy and water in the food manufacturing industry.

Since its inception, LEED certification has undergone several improvements and evolved through several official versions. LEED v4.1 enjoys worldwide recognition as a “symbol of sustainability achievement” that is “paving the way for market transformation.”

In addition, LEED remains committed to ensuring that its projects can earn profits and benefit all people involved. By examining elements ranging from energy-efficient architecture and construction to energy and water usage, LEED officials offer certification to individual structures and entire neighborhoods.

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Reasons to Avoid High Fructose Corn Syrup

Several food products, including breakfast cereals, sodas, juices, yogurts, bread, and nutrition bars, contain high fructose corn syrup, a low-price alternative to natural sugar. Nonetheless, consuming high amounts of fructose corn syrup has adverse health impacts.

Processing cornstarch into sweeteners leads to high fructose corn syrup after the breakdown of the glucose molecules. Then, manufacturers add enzymes, and the glucose turns to fructose, a very sweet sugar found in fruit. Excessive fructose consumption causes health problems since the manufactured product does not convert into energy immediately. Unlike glucose, which converts to energy quickly, fructose must convert to glucose, stored carbs, or fat in the liver before it becomes an energy source.

In addition, high fructose sugar negatively impacts a person’s cognitive health. Researchers have found that eating it can cause short-term memory loss in adults. High fructose corn syrup can also lead to attention deficit disorder and other emotional and behavioral conditions in kids.

Studies have also linked high fructose corn syrup to obesity. Researchers have found that it shuts down the body’s signals to break down sugar and suppress the appetite, which leads to overeating and weight gain.

Finally, the manufactured sweetener can lead to diabetes and cardiovascular disease. A research review found that 43 countries where high fructose corn syrup is available had higher rates of diabetes. It is also linked to an increase in liver fat, resulting in fatty liver disease.

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The Impact of Ultra Processed Foods on Public Health

The consumption of ultra-processed foods has become the norm in modern society, with so many adults and children in the United States eating these foods regularly.

The continuous increase in consumption of ultra-processed foods causes harm to public health by increasing non-communicable diseases, including obesity, diabetes, and cardiovascular diseases. According to the article "Dirty Dozen," Food Additives and Ingredients to Avoid by John Z. Blazevich, a balanced diet remains the best preventative health care an individual can receive, focusing on wholesome, minimally processed food. Manufacturers pack processed foods with oil, starch, fat, and sugar additives. The process strips food of nutrients and substitutes them with toxicants.

Moreover, the mammalian gastrointestinal tract does not absorb these toxicants. Instead, they serve as recognizable sources of nutritional support for microbial colonists, leading to dysbiosis and disease. Ultra-processed foods have become a by-product of modern technology. Their consumption leads to an increased risk of developing colorectal cancer, inflammatory bowel diseases, and other gastrointestinal-related diseases.

Therefore, the healthcare sector must educate the population about the impact of ultra-processed foods on their health and campaign for the significance of embracing whole foods instead. While the process of policy change takes time, healthcare providers have the potential to influence and advocate for their patients. Encouraging whole foods and discouraging ultra-processed foods can reduce the burden of non-communicable diseases.

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Sodium Benzoate May Double as a Cancer Causing Agent

Many food items contain sodium benzoate, an odorless, crystalline powder, including fruit juice, pickles, salad dressing, sodas, flavored waters, and jams. A preservative found in processed foods, manufacturers make it by combining naturally occurring benzoic acid with sodium hydroxide. The additive has several adverse impacts. Moreover, research suggests that sodium benzoate may double as a cancer-causing agent.

Benzoic acid in fruits and vegetables easily penetrates food products when combined with sodium hydroxide. Although this acid can act as a preservative on its own, food manufacturers use sodium hydroxide to facilitate benzoic acid dissolving into the food.

Researchers have found that sodium benzoate becomes problematic because it can convert into the carcinogen benzene, a compound found in diet drinks. Then, the benzene levels increase after exposure to light and heat or food products stored for a lengthy time. However, researchers have not solidified whether ingesting low levels of benzene can lead to cancer. Low levels, defined by the Food and Drug Administration, are five parts per billion.

Studies have also linked sodium benzoate to increased free radicals and oxidative stress. With too many free radicals caused by pollution, smoking, and other factors in the body and insufficient antioxidants to fight them off, oxidative stress occurs at the cellular level. It causes cell damage that can lead to tumorous growth and a high cancer risk.

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How Artificial Sweeteners Impact Human Health

Artificial sweeteners are food additives used as sugar substitutes and made by combining multiple molecules in labs. Artificial sweeteners are ingredients in many food products, beverages, and pharmaceutical products. Common artificial sweeteners include aspartame, sorbitol, saccharin, sucralose, erythritol, and mannitol. The increased use of artificial sweeteners has led to cases of glucose intolerance because they induce changes in the function and composition of microorganisms that live in the digestive tract.

Sucralose and saccharin alter the microbiome, the bacteria that live naturally in the human body, causing dysbiosis, an imbalance in good and bad bacteria. The intestinal microbiome plays an important role in health, facilitating multiple physiological processes such as immunity.

There is a strong connection between the gut microbiota and the immune system. Microbial communities send signals that boost the maturity process of immune cells. Other processes associated with the microbiome include metabolism, anabolism (growth), and cognitive function. Symptoms associated with dysbiosis include bloating, migraines, mood changes, anxiety, irritability, autoimmune conditions, and thinning of barriers that surround the intestines.

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Health Risks Associated with High-fructose Corn Syrup

High-fructose corn syrup (HFCS) is a liquid sweetener made from corn starch. Although HFCS is popular, it is associated with certain health risks.

Excessive HFCS consumption can lead to insulin resistance, which causes type 2 diabetes. In healthy people, insulin helps move sugar out of the bloodstream and into cells. However, excessive fructose reduces the ability to produce insulin, which leads to high blood sugar levels.

Too much fructose from HFCS is also associated with non-alcoholic fatty liver disease (NAFLD), caused when liver cells store excess fat. The fat buildup causes various conditions of the liver, such as non-alcoholic steatohepatitis (an advanced form of NAFLD), liver scarring, and liver damage.

HFCS increases the risk of colorectal cancer. Animal studies have indicated excessive levels of HFCS make colorectal tumors larger and more aggressive. Although HFCS itself doesn’t cause colon cancer, it increases the risk for individuals with inflammatory bowel disease or a family history of colon cancer. HFCS also complicates the treatment of colorectal cancer.

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Health Risks Associated with High Fructose Corn Syrup Consumption

High fructose corn syrup (HFCS), a sugar type processed from corn starch, can have adverse health effects when consumed excessively. It can lead to insulin resistance, obesity, and liver disorders.

To make HFCS, manufacturers add enzymes to corn syrup or 100 percent glucose to convert the glucose into fructose. Although HFCS has proven as a cheaper alternative to natural sugar, it can have dangerous effects on health in large quantities. For example, a study in Taiwan found that a diet containing high amounts of HFCS may increase blood sugar levels.

The study attempted to understand the impact of using HFCS as a substitute for fructose in patients undergoing diabetes management. After an overnight fast, 29 participants consumed 75 grams of glucose or HFCS containing 75 grams of carbohydrates. Then, participants had high glycemic indexes (high blood sugar levels) in their blood samples.

Excessive consumption of HFCS may also increase the risk of colorectal cancer, especially in people with a family history of colon cancer. In a study published in the journal “Nature,” mice fed with HFCS showed increased size and aggressiveness of colorectal tumors. Additionally, mice that consumed high-fat diets with HFCS gained weight compared with mice that ate high-fat diets only. Obesity may also indirectly increase the risk of colorectal cancer.

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Health Concerns about Monosodium Glutamate

The percentage of foods Americans enjoy that have chemical additives has been increasing. About 60 percent of grocery foods have them, up by 10 percent from 2001. Health concerns about these additions to the national diet linger. One example is the use of monosodium glutamate (MSG). Manufacturers use MSG to enhance the flavor of many foods, such as soups, canned vegetables, salad dressings, chips, and other processed items. It is also present in Asian cuisine - restaurant goers may have encountered it.

In the 1960s, doctors began hearing reports from patients about adverse reactions after consuming MSG. The symptoms included chest pain, headache, numbness, and shortness of breath. They also experienced flushing, dizziness, sweating, and weakness. These events were given the umbrella term MSG symptom complex. Because of this, the Food and Drug Administration mandated that MSG be identified on nutrition labels. Scientists point out, however, that these symptoms do not last long, and that research studies have not indicated a direct link between MSG intake and adverse reactions.

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Key Facts on Kemp's Ridley Sea Turtles

Named after Richard M. Kemp, a Key West fisherman, Kemp's ridley sea turtles primarily inhabit the Gulf of Mexico. While the Gulf remains their principal domain, young Kemp's ridleys venture into the Atlantic, journeying as far north as Nova Scotia and occasionally appearing in the eastern North Atlantic.

Kemp's ridley sea turtles are the world’s smallest sea turtles. Distinguished by a triangular-shaped head and a slightly hooked beak, these turtles have a grayish-green top shell and a pale and yellowish bottom shell. Hatchlings exhibit dark coloration on both sides.

Their nesting behavior is unique as large groups of females converge offshore and nest simultaneously, a practice observed only in Kemp's ridleys and the olive ridley sea turtles. Kemp's ridleys primarily nest in the western Gulf of Mexico, with nearly 95 percent of global nesting occurring in Tamaulipas, Mexico.

Once thriving abundantly, the Kemp's ridley population faced a catastrophic decline in the mid-20th century. From the tens of thousands of females nesting at Rancho Nuevo, Mexico, their numbers dwindled to a mere few hundred nesting females in the 1980s due to commercial and recreational fishing activities. Other threats include direct harvesting of turtles and eggs, habitat loss due to coastal development and climate change, predation of eggs and hatchlings, vessel strikes, ocean pollution, and the profound impact of climate change on their nesting grounds and migratory patterns.

In response to this decline, extensive conservation initiatives were deployed, focusing on nesting beaches and fisheries management. This concerted effort gradually revived the Kemp's ridley population during the 1990s. Ongoing protection, monitoring, and conservation endeavors by conservationists and organizations like NOAA Fisheries continue today.

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The “Dirty Dozen” Food Additives and/or Ingredients to Avoid

A pioneer in sustainable frozen food production, John Blazevich was ahead of his time in educating the masses on the risks behind processed food. The best preventative health care an individual can get is a balanced diet of wholesome, minimally processed food. The challenge is knowing which foods to choose.

To better inform parents and children of the twelve food additives to avoid, he created the following list nicknamed 'The Dirty Dozen' which is supported by academic and scientific findings. Hopefully, this information offers you the guidance to confidently select the right foods – for a healthier, better you.

1)  High Fructose Corn Syrup (HFCS)

What is it?

High fructose corn syrup is a sweetener made by processing cornstarch. It is primarily used as a low-price alternative to natural sugar.

Where will you find it? 

Considering that the average American consumes 22 teaspoons of sweeteners per day, it is not surprising that popular foods such as yogurts, breakfast cereals, juice drinks, sodas, prepared frozen meals, breads and nutrition bars which contain high fructose corn syrup are contributing to this daily intake.

Possible health risks:

It has been found to cause short-term memory loss in adults.  In addition, HFCS has also been linked to ADD (Attention Deficit Disorder), and other emotional and behavioral disorders in children.

Studies have also shown that high fructose corn syrup shuts off the body’s signals used for breaking down sugar and for turning off the appetite suppresser.  Turning off these key signals leads to overeating and obesity.  Obesity is linked to heart disease and diabetes.

2)  Sodium Benzoate

What is it?

Sodium benzoate is a preservative used to prevent the growth of potentially harmful microorganisms.

Where will you find it?

This preservative is found in fruit juice drinks, flavored waters, sodas, jams, pickles and salad dressings. 

Possible health risks:

Sodium benzoate when mixed with vitamin C can produce benzene; a known carcinogen.  Sodium benzoate is also linked to speeding up the aging process, as well as hyperactivity in children.

3)  Hydrolyzed Vegetable Protein (HVP) and Autolyzed Yeast Extract (AYE)

What is it?

They are flavor enhancers made by breaking down proteins in soy, wheat or edible yeast.

Where will you find them?

HVP and AYE are commonly found in soups, chips, seasoning mixes, salad dressings, prepared frozen meals, and marinades.

Possible health risks:

Since HVP and AYE contain glutamates (MSG), sensitive individuals may experience symptoms such as headache, numbness, tingling or burning in or around the mouth, chest pain, flushing and shortness of breath.

4)  Artificial Sweeteners

What is it?

Artificial sweeteners duplicate the taste of sugar and are made from a broad spectrum of sources. They are 200-600 times sweeter than sugar.

Where will you find them?

Artificial sweeteners or “table top sweeteners” are also found in sugar free foods such as diet soft drinks, yogurts, gums and desserts.

Possible health risks:

Consuming artificial sweeteners stimulates cravings for sweet foods, perpetuating obesity problems. They can lead to mood swings, behavioral disorders and various symptoms and illnesses such as dizziness, gastrointestinal discomfort, and cancer. Too many artificial sweeteners will cause a nutritional imbalance.

5)  Artificial Colors

What is it?

Artificial colors are processed dyes, pigments or substances that impart color when added to food.  They can be easily identified when added to packaged foods since the label ingredient statement will list the artificial color (e.g., Yellow 5, Red 40).

Where will you find it?

Foods such as kids breakfast cereals, yogurts, granola bars, candies and gelatins commonly contain artificial colors.

Possible health risks:

Artificial colors can contribute to attention deficit hyperactivity disorder (ADHD) and attention deficit disorder (ADD) in children.  Some individuals may also be sensitive to artificial colors (e.g. Yellow No. 5).

6)  Partially Hydrogenated Vegetable Oils

What is it?

Partially hydrogenated oils are created in a process by which liquid vegetable oils are turned into more solid fat with the addition of hydrogen. 

Where will you find it?

Foods containing partially hydrogenated vegetable oils are the main source of trans fats in American diets.  Partially hydrogenated vegetable oils are typically found in pastries, cookies, crackers, popcorn and fried foods.

Possible health risks:

Trans fats have been shown to raise bad cholesterol levels and lower good cholesterol levels; therefore, the consumption of these fats pose an increased risk of heart disease and strokes.

      7)  Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT)

What is it?

BHA and BHT are widely used preservatives that have similar roles in preventing fats from going rancid. 

Where will you find it?

BHA and BHT are found in fat containing foods such as hard salami, prepared frozen meals, kids cereals, and puddings.

Possible health risks: 

BHA alone is a suspect carcinogen.  In addition, studies have pointed to both BHT and BHA as contributing to lower academic performance in school children.

8)  Tropical Oils

What is it?

The term tropical oils refer to coconut, palm kernel and palm oils. 

Where will you find it?

Recently, tropical oils have replaced partially hydrogenated vegetable oils in many foods.  Popcorn oils, cakes, cookies and chips are foods commonly containing tropical oils.

Possible health risks:

Even though, tropical oils do not contain trans fat, they do contain more saturated fat then do healthy oils such as olive, canola and soybean.   They are also known to raise cholesterol levels and contribute to coronary heart disease.

9)  Monosodium glutamate (MSG)

What is it?

A flavor enhancer made from the processing of starch, corn sugar and molasses.

Where will you find it?

MSG is commonly found in soups, chips, seasonings, salad dressings, prepared frozen meals, and marinades.

Possible health risks:

Some individuals have sensitivities to MSG and experience symptoms such as headache, numbness, tingling or burning in or around the mouth, chest pain, flushing and shortness of breath.  Studies have also shown nerve and brain damage in younger lab animals and a correlation of obesity in animals when they were fed MSG.

10)  Sodium Nitrite

What is it?

A chemical preservative used to prevent the growth of potentially harmful microorganisms.

Where will you find it?

Sodium nitrite is a preservative often added to hot dogs, sausages, bacon and lunch meats.

Possible health risks:

When exposed to high temperatures during cooking, meats containing sodium nitrites will form small amounts of nitrosamine, a potent cancer-causing chemical.

      11)  Artificial Flavors

What is it?

Artificial flavors are highly processed substances that are used to impart a specific flavor or aroma in foods.

Where will you find it?

Ice cream, kids breakfast cereals, yogurts, soft drinks and candies frequently include artificial flavors.

Possible health risks:

Studies have shown that artificial flavors are contributing to attention deficit hyperactivity disorder (ADHD) and attention deficit disorder (ADD) in children.  Typically, foods with artificial flavors also contain a multitude of other non-desirable ingredients. They usually keep bad company.

      12)  TBHQ (Tertiary-Butyl-Hydroquinone)

What is it?

TBHQ is a preservative used to extend the shelf life of edible oils.

Where will you find it?

Foods that contain oils including fried foods, shortening, margarine, dry soups          and popcorn may also contain TBHQ.

Possible health risks:  Studies indicate that TBHQ has the potential of causing cancer, hyperactivity in children and affecting the body’s coordinated muscle movements

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Processed and Ultra-Processed Foods

“Processed food” is a term many consumers have heard but do not fully understand. The phrase is often associated with microwavable dinners and ready-to-eat pre-packaged meals, but in reality, processed food is any food item that has been altered during preparation. Food processing might involve freezing or canning the food. Other foods are pre-cooked or dried before being packaged. While not all processed foods are unhealthy, it is not uncommon for processing to introduce large volumes of salt, sugar, or fat to the product.

A few common examples of processed foods include dry breakfast cereals, canned vegetables, and bread, but this is only the tip of the iceberg. Milk is an example of a food that must be processed to prevent consumer exposure to dangerous bacteria. The process is known as pasteurization. Other products use salt and sugar to prolong their shelf life and add flavor. There are many negative health effects associated with added salt and sugar, including an increased risk of heart disease and obesity. Processed foods can also be high in calories.

Although certain processed foods can play a role in a healthy, balanced diet, individuals are advised to avoid ultra-processed foods. These are food products primarily created from food extracts and similar substances, including fats, starches, and added sugars. These foods offer minimal nutritional value. Unfortunately, leading medical research platform The BMJ reports that nearly 60 percent of calories eaten in America come from ultra-processed foods. Furthermore, close to 90 percent of added sugar calories derive from ultra-processed foods.

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Reasons to Avoid High-Fructose Corn Syrup

Although the descriptor “processed” can apply to any alteration of food before packaging and selling it, the term has become shorthand for adding unhealthy elements, such as fat and salt, to food. A December 2023 article in the Wall Street Journal warns that different foods “come in ultra-processed and less-processed versions.”

Take sweeteners, for example. Individuals and families can lead healthier lives by choosing food that includes unprocessed or less-processed sweeteners.

While pure cane sugar requires little processing, corn must undergo many phases of substantial processing before it becomes high-fructose corn syrup. Because it is so affordable, food manufacturers in the United States and worldwide use high-fructose corn syrup in a broad spectrum of products.

Unfortunately, numerous studies have connected high-fructose corn syrup to obesity and weight-related disorders, such as heart disease and diabetes. It also increases rates of short-term memory loss in adults and deficit disorder and other physiological issues in children.

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Kemp's Ridley Sea Turtle Conservation Methods

In addition to inventing and popularizing novel frozen food packaging and meal types, John Blazevich promoted sustainability in the frozen foods industry by building Contessa’s Green Cuisine plant, the 'world's first ' LEED-certified frozen food manufacturing facility. In line with his professional goals, John Blazevich supports conservation efforts to protect the Kemp's Ridley Sea turtle.

Kemp's Ridley Sea Turtles face multiple human dangers, such as vehicles driving on their nesting habitat, accidental catching by shrimp trawling boats, and entanglement in trash. Before humans intervened, this species lived in a small area of the Gulf of Mexico, with most nesting in Rancho Nuevo, leaving them vulnerable if an ecological disaster struck there. To protect them, the EPA started campaigns in the 1970s to patrol its range, or the area where most of the turtles live. Both employees and volunteers would count the number of eggs in clutches, take blood and tissue biopsies to evaluate species health, and identify individuals to take to research labs.

To increase the Kemp's Ridley's resilience, EPA agents began raising eggs and releasing them in Texas at the Padre Island National Seashore, taking advantage of the area’s national park status. They also began electronically tagging individuals internally or externally in the lab so they could use the tagged subsample to gauge the entire species’ well-being. If agents found high numbers of tagged turtles at Padre Island during breeding season, then they knew the population was healthy, and that babies were imprinting onto the location by returning there to breed.

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SIAL’s Food Innovation Awards

A veteran of the frozen foods industry with over 35 years of experience, John Blazevich pioneered frozen convenience meals and created luxury frozen food products that became staples at worldwide retailers and luxury hotels. One highlight of John Blazevich’s career was winning SIAL’s Food Innovation Award two years in a row for creating top-quality frozen foods.

SIAL’s Food Innovation Award is the culmination of its annual conference of the same name. Taking place in Paris, company leadership, vendors, and other food industry professionals meet to exhibit products demonstrating the future of food. Firms exhibit examples of new products which may become staples in consumers’ diets or substitutions for pre-existing crops, as well as sustainable packaging or processing techniques.

SIAL Paris’ Food Innovation Awards celebrate the three best products from the trade show. In 2022, for instance, among 15 represented industries, the winners manufactured frozen foods and nonalcoholic beverages. The judges selected the winners which best embodied consumers evolving attitudes and tastes regarding food, from a health and environmental standpoint.

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Importance of Sea Turtles to Coastal Environments

John Blazevich recently retired as the president and CEO of Viva! Food Group. Before working at Viva!, he founded Contessa Premium Foods, a company established to improve the food industry through aquaculture. John Blazevich is also interested in marine life and assisted in the revitalization efforts of Kemp’s Ridley Sea Turtle in Mexico, which helped boost the annual turtle hatching population from 300 to over 2 million over the last 30 years.

Turtles significantly alter coastal ecosystems due to their varied roles in marine life including prey, consumer, and host. As consumers, they feed on seagrass and other sea plants and prevent them from overgrowing, which supports a nurturing environment for newly hatched marine life.

Turtles also serve as prey to different carnivorous and omnivorous oceanic species including sharks, and sea birds. Their shells also serve as hosts to other sea species such as barnacles and epibionts. Turtles are also important to coastal economies like Indonesia, Thailand, India, and Fiji where they are reared, sold and eaten.

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Saving the Kemp's Ridley Sea Turtle

John Blazevich, a visionary leader in the food industry from Palos Verdes Peninsula, California, holds a BS in marketing and finance from the University of Southern California. For over 35 years, John Blazevich has owned and led various companies, including Yeenin Frozen Foods Inc. and Contessa Asia Company Ltd. in Thailand. He has also assisted in the recovery efforts of the Kemp's ridley sea turtle in Mexico.

Kemp's ridley sea turtles are the world's smallest sea turtle species, reaching about 30 or so inches in length, and are named after Richard M. Kemp, a Key West, Florida fisherman. While primarily found in the Gulf of Mexico, juvenile Kemp's ridleys can also be found in the Atlantic Ocean as far north as Nova Scotia and sometimes even in the eastern North Atlantic.

This sea turtle faces numerous threats, such as accidental capture in fishing gear, direct harvesting of turtles and eggs for human consumption, and loss and degradation of nesting habitat due to coastal development. Other threats include the natural predation of eggs and hatchlings, vessel strikes, ocean pollution and marine debris, and the warming climate, which can lead to higher sand temperatures and changes in beach morphology. These threats must be addressed to protect the Kemp's ridley sea turtle population.

Several organizations, including Sea Turtle, Inc., and the National Oceanic and Atmospheric Administration (NOAA), are leading efforts to save the Kemp's ridley sea turtle. From monitoring and protecting nesting sites to rehabilitating sick and injured turtles, these organizations do everything they can to protect the species. They also promote responsible behavior around nesting sites and urge commercial fishing operations to use turtle-safe fishing gear.

Furthermore, through their concerted efforts, these groups aim to enlighten the masses about the precarious predicament of these creatures and the pressing need for their preservation. They work to cultivate a collective consciousness of conservation that will serve as a bulwark against the looming threats faced by the turtles and their habitat.

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Carbon Neutrality in the Food Industry

A pioneer in the food industry, John Blazevich has been leveraging more than 35 years of experience to deliver efficiency and profitability in his company's products and services. While working as president and CEO of Contessa Premium Foods, Inc., he drove over $4 billion in sales from innovative products and nutritious meals. He also was far ahead of his time in creating the world’s first ‘green’ LEED certified plant. John Blazevich is also interested in carbon neutrality and its environmental influence on the world we live in.

John Blazevich has a long time passion for the environment and the footprint that businesses leave. One such is carbon neutrality. This requires balancing carbon dioxide emissions with their removal. As the food industry adds significantly to global greenhouse gas emissions, decarbonizing it is crucial. Players in this sector may adopt sustainable food production practices, among other measures, to achieve this goal.

This measure involves using methods that minimize the environmental impact of food production, including synthetic pesticides and fertilizers for farming and utilizing renewable energy sources. Furthermore, companies should evaluate their products' entire life cycle, from production to end-of-life stages.

Companies can check the carbon emission for the ingredients they use to produce some food. Additionally, retailers can seek greener ways to supply food as more and more options become available.

Moreover, small and medium-scale producers have the opportunity to provide a clear picture of their product's carbon footprint to major retail chains to promote transparency in corporate practices. Ultimately, the consumer can spur the demand for sustainable and carbon-neutral products, thus catalyzing the industry's transition to a greener future.