Week 1 Chapter Activity

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School

Macomb Community College *

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Course

1420

Subject

Health Science

Date

Oct 30, 2023

Type

docx

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Uploaded by LieutenantMousePerson1034

Week 1 Chapter Activity For this week’s chapter assignment, I chose the article “Meat Companies Face Tight Supply, Lower Margins Ahead” by Chris Casey. What got my attention from just this article’s name was that it had to do with the meat industry, mainly focusing in on the United States. It’s no secret that companies are adding bioengineered ingredients into our foods. Even our fruits and vegetables are being affected with genetically modified organisms. Throughout the past few months of 2023, it has now come out that cultivated meats are in the works of production. Now, not only am I skeptical to eat healthy and cut out processed foods, I have to worry about whether or not the meat I eat is truly meat or something made in a lab with who-knows-what ingredients. This article specifically focused on the issue of global warming affecting the meat and produce industry while we enter into 2024. With the weather being unpredictable and unlikely for farmers, there is no telling which meat will grow or decrease in production. It appears from this article that many animals have decreased in production. I’m not saying that the government controls the weather or has been preparing us for this, but something does smell fishy to me. What I find to be surprising is the fact that this issue has not been a high topic of discussion in the media. You don’t hear about how hard farmers have been not only working, but also struggling, in providing meat to their customers. This article may be from February, but the only thing I hear about in the news and on social media has to do with processed and bioengineered food products. It’s almost as if we’re running out of natural and healthy foods here in our backyard. And the fact that there is basically nothing we can do to prevent anything furthermore from happening is scary for the future, especially in these next few years. Unfortunately, I do not see a great solution when it comes to this issue. There really does not seem to be a way to control how the beef, pork, and chicken margins fluctuate. We cannot control the weather or viral outbreaks from affecting our food sources. It seems the only way to keep produce costs down is to either limit what people buy or start lab-producing more food – which, in my opinion, neither sounds appetizing. This may seem like a poor note to end on, but I don’t know what we could do to help. I just sure hope that we can come to a better, healthier option as a community.

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