CDT Fall 2022 - 49

selective emulsifiers perpetuating the release
of pro-inflammatory factors, molecules known
to promote inflammation.7
CONSIDERATIONS FOR A
BETTER FUTURE
In a randomized
controlled feeding study, Chassaing et al.
reported that carboxymethylcellulose increased
post-eating abdominal discomfort and
reduced the diversity of the gut microbiome.
Nourishment from food clearly has a larger
meaning and impact.8
How do we more broadly bring together two
distinct yet interrelated disciplines: the culinary
arts with art of wellness with preventative
medicine strategies i.e., culinary medicine?
Companies like Peqish, who leverage a
collaborative model with doctors working with
chefs, can start to drive this initiative forward. For
a strategy like this to be effective, the collective
set of stakeholders need to come together to
establish new economic models to ensure that
all parties involved in this paradigm shift profit
responsibly, and that pricing is kept equitable for
the end-consumer.
As we progress as a global community, working to
create a more sustainable future, there are some key
questions that will inevitably garner more attention,
which include:
1. Will we have enough food to feed
all of these people?
With changing weather patterns, limited
freshwater supply, and an increased prevalence
of natural disasters, it is likely that we will need
to look at alternative strategies to feed people.
2. Will the food be of nutritive value
to support a healthy lifestyle?
Based on the data published in the past 20+
years, we will need to find ways to ensure
that food is maximally nourishing and that
we examine alternative and regionalized
agricultural strategies.
SUSTAINABILITY AND HUMAN WELFARE: STRATEGIES FROM A CULINARY MEDICINE PERSPECTIvE | CAMPUS DINING TODAY
49
CDT Fall 2022

Table of Contents for the Digital Edition of CDT Fall 2022
