Understanding the rise in the U.S. calorie supply that has contributed to the obesity epidemic reveals a shift in the type of food consumed. The increase in calorie availability since the 1970s has been identified as a major factor driving the obesity crisis in the United States. A similar trend was observed in other developed countries, indicating a global issue. By the year 2000, the U.S. was producing an excess of 3,900 calories per person, almost double the necessary amount.
Historically, the calorie content of the food supply actually decreased in the first half of the 20th century due to reduced physical labor. However, a pivotal shift occurred in the 1970s, moving from a phase of physical activity to one of overeating. This transformation was largely driven by changes in the food industry.
The 1970s marked a revolution in food manufacturing, with advancements in preservation and packaging allowing for mass production of convenient, ready-to-eat foods. This shift enabled food corporations to create highly processed, long-lasting, and palatable products that dominated the market. Traditional home-cooked meals gave way to packaged goods that offered ease and accessibility to consumers.
Take, for example, the iconic Twinkie. Once a labor-intensive treat, it became a ubiquitous snack available at every corner store, reflecting the convenience culture that emerged in the food industry. Similarly, the rise of fast food culture revolutionized the consumption of potatoes, mainly in the form of fries and chips, highlighting the industrialization of food processing.
The comparison to the cigarette industry is striking, with the introduction of automated production leading to a surge in consumption. The availability and affordability of cigarettes shifted smoking from a rarity to a common habit. Likewise, increased access to processed foods made items like french fries and chips staples in the American diet.
While technological innovations played a role in the proliferation of processed foods, government policies and subsidies also supported the growth of Big Food. The interplay between industry practices and public policy has contributed to the obesity epidemic, underscoring the need for comprehensive intervention.
Looking back at the origins of processed foods, such as the first Twinkie in 1930 and frozen fries in the 1950s, reveals a deeper narrative beyond innovation. The evolution of the food industry mirrors broader societal changes that have reshaped dietary patterns and health outcomes.
Exploring the impact of taxpayer subsidies on the food industry sheds light on the complex relationship between government, corporations, and public health. To understand the root causes of the obesity epidemic, we must delve into the intersection of food production, regulation, and consumer behavior.
