How Can We Have Childhood Obesity and Starvation in America?

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Obeese children and Starving Children
https://www.ncbi.nlm.nih.gov/books/NBK220230/
Among girls, the prevalence was 11 percent in 2000 and 13 percent in 2009, and is projected to be about 20 percent in 2020. In the United States, the prevalence of obesity among boys was about 14 percent in 2000 and 18 percent in 2008, and is projected to be about 27 percent in 2020.
Children become overweight and obese for a variety of reasons. The most common causes are genetic factors, lack of physical activity, unhealthy eating patterns, or a combination of these factors. Only in rare cases is being overweight caused by a medical condition such as a hormonal problem

https://www.cdc.gov/obesity/childhood/causes.html
What are the Consequences of childhood obesity?
Increased risk of impaired glucose tolerance, insulin resistance, and type 2 diabetes. Breathing problems, such as asthma and sleep apnea. Joint problems and musculoskeletal discomfort. Fatty liver disease, gallstones, and gastro-esophageal reflux (i.e., heartburn).

https://www.cdc.gov/obesity/data/childhood.html
For children and adolescents aged 2-19 years1:

The prevalence of obesity was 18.5% and affected about 13.7 million children and adolescents.
Obesity prevalence was 13.9% among 2- to 5-year-olds, 18.4% among 6- to 11-year-olds, and 20.6% among 12- to 19-year-olds. Childhood obesity is also more common among certain populations.
Hispanics (25.8%) and non-Hispanic blacks (22.0%) had higher obesity prevalence than non-Hispanic whites (14.1%).
Non-Hispanic Asians (11.0%) had lower obesity prevalence than non-Hispanic blacks and Hispanics.
1Read CDC National Center for Health Statistics (NCHS) data brief pdf icon[PDF-603KB]
The prevalence of obesity decreased with increasing level of education of the household head among children and adolescents aged 2-19 years.
Obesity prevalence was 18.9% among children and adolescents aged 2-19 years in the lowest income group, 19.9% among those in the middle income group, and 10.9% among those in the highest income group.
Obesity prevalence was lower in the highest income group among non-Hispanic Asian and Hispanic boys.
Obesity prevalence was lower in the highest income group among non-Hispanic white, non-Hispanic Asian, and Hispanic girls. Obesity prevalence did not differ by income among non-Hispanic black girls.
Note: Obesity is defined as a body mass index (BMI) at or above the 95th percentile of the CDC sex-specific BMI-for-age growth charts.

https://www.who.int/end-childhood-obesity/facts/en/
Commission on Ending Childhood Obesity
Commission on Ending Childhood Obesity (ECHO)
About the work of the Commission
Working Groups
News
Information resources
Facts and figures on childhood obesity
Key facts
The number of overweight or obese infants and young children (aged 0 to 5 years) increased from 32 million globally in 1990 to 41 million in 2016. In the WHO African Region alone the number of overweight or obese children increased from 4 to 9 million over the same period.

The vast majority of overweight or obese children live in developing countries, where the rate of increase has been more than 30% higher than that of developed countries.

Without intervention, obese infants and young children will likely continue to be obese during childhood, adolescence and adulthood.

Obesity in childhood is associated with a wide range of serious health complications and an increased risk of premature onset of illnesses, including diabetes and heart disease.

Exclusive breastfeeding from birth to 6 months of age is an important way to help prevent infants from becoming overweight or obese.

Consequences of obesity in childhood
Obese children are more likely to develop a variety of health problems as adults. These include:

cardiovascular disease
insulin resistance (often an early sign of impending diabetes)
musculoskeletal disorders (especially osteoarthritis - a highly disabling degenerative disease of the joints)
some cancers (endometrial, breast and colon)
disability.
Contributors to obesity in infants and children
Every aspect of the environment in which children are conceived, born and raised can contribute to their risk of becoming overweight or obese. During pregnancy, gestational diabetes (a form of diabetes occurring during pregnancy) may result in increased birth weight and risk of obesity later in life.

Choosing healthy foods for infants and young children is critical because food preferences are established in early life. Feeding infants energy-dense, high-fat, high-sugar and high-salt foods is a key contributor to childhood obesity.

Lack of information about sound approaches to nutrition and poor availability and affordability of healthy foods contribute to the problem. The aggressive marketing of energy-dense foods and beverages to children and families further exacerbate it. In some societies, longstanding cultural norms (such as the widespread belief that a fat baby is a healthy baby) may encourage families to over-feed their children.

The increasingly urbanized and digitalized world offers fewer opportunities for physical activity through healthy play. Being overweight or obese further reduces children’s opportunities to participate in group physical activities. They then become even less physically active, which makes them likely to become more overweight over time.

Prevention of childhood obesity
Overweight and obesity are largely preventable. Supportive policies, environments, schools and communities are fundamental in shaping parents’ and children’s choices, making the healthier choice of foods and regular physical activity the easiest choice (accessible, available and affordable), and therefore preventing obesity.

For infants and young children, WHO recommends:
early initiation of breastfeeding within one hour of birth;
exclusive breastfeeding for the first 6 months of life; and
the introduction of nutritionally-adequate and safe complementary (solid) foods at 6 months together with continued breastfeeding up to two years of age or beyond.
Complementary foods should be rich in nutrients and given in adequate amounts. At six months, caregivers should introduce foods in small amounts and gradually increase the quantity as the child gets older. Young children should receive a variety of foods including meat, poultry, fish or eggs as often as possible. Foods for the baby can be specially prepared or modified from family meals. Complementary foods high in fats, sugar and salt should be avoided.

School-aged children and adolescents should:
limit energy intake from total fats and sugars;
increase consumption of fruit and vegetables, as well as legumes, whole grains and nuts;
engage in regular physical activity (60 minutes a day).
The food industry can play a significant role in reducing childhood obesity by:
reducing the fat, sugar and salt content of complementary foods and other processed foods;
ensuring that healthy and nutritious choices are available and affordable to all consumers;
practicing responsible marketing especially those aimed at children and teenagers.

 

https://www.feedingamerica.org/hunger-in-america/facts
Starving Americans
Facts about poverty and hunger in America
More than 38 million people are living in poverty in America. In 2019, most families living in poverty earn less than $25,750 per year. More than 37 million people struggle with hunger in the United States, including more than 11 million children.
1. 16 million American kids struggle with hunger each year. An estimated 48.8 million Americans , including 16.2 million children, live in households that lack the means to get enough nutritious food on a regular basis. As a result, about 1 in 5 children go hungry at some point during the year.
The percent of Black (25.6 percent) and Hispanic households with food-insecure children (24.3 percent) was nearly two times that of white households (13.2 percent) in 2016.3
In 2018, 63 percent of food-insecure households were in the labor force; 53 percent were households
with full-time workers.4
More than 38 million people are living in poverty in America. In 2019, most families living in poverty earn less than $25,750 per year. More than 37 million people struggle with hunger in the United States, including more than 11 million children.
In the United States, food waste is estimated at between 30–40 percent of the food supply. This figure, based on estimates from USDA’s Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. Wasted food is the single largest category of material placed in municipal landfills and represents nourishment that could have helped feed families in need.

https://www.fda.gov/food/consumers/food-waste-and-loss
In the United States, food waste is estimated at between 30–40 percent of the food supply. This figure, based on estimates from USDA’s Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. Wasted food is the single largest category of material placed in municipal landfills and represents nourishment that could have helped feed families in need. Additionally, water, energy, and labor used to produce wasted food could have been employed for other purposes. Effectively reducing food waste will require cooperation among federal, state, tribal and local governments, faith-based institutions, environmental organizations, communities, and the entire supply chain.

https://www.rivercottage.net/news/top-five-most-wasted-foods-and-ways-to-save-them-from-the-bin
Here's our list of the top five most wasted foods and how to use them up.
#1 Bread. Over 240 million slices of bread are chucked away every year. ...
#2 Milk. Around 5.9 million glasses of milk are poured down the sink every year, but it's so easy to use it up. ...
#3 Potatoes. ...
#4 Cheese. ...
#5 Apples.

The U.S. Department of Agriculture (USDA), the U.S. Environmental Protection Agency (EPA), and the U.S. Food and Drug Administration (FDA) signed a joint agency formal agreement under the Winning on Reducing Food Waste Initiative. The agreement is aimed at improving coordination and communication across federal agencies attempting to better educate Americans on the impacts and importance of reducing food loss and waste.

On April 9, 2019, USDA, EPA, and FDA signed a formal agreement with ReFED, Inc. to collaborate on efforts to reduce food waste in the United States. The agencies and ReFED agreed to develop approaches for measuring the success of food waste strategies, advance data collection and measurement efforts, and to participate as appropriate in the Further with Food: Center for Food Loss and Waste partnership, among other activities.

On October 30, 2019, USDA, EPA, and FDA announced a new partnership with the Food Waste Reduction Alliance (FWRA). Through a Memorandum of Understanding, USDA, EPA and the FDA will formalize industry education and outreach efforts with the Grocery Manufacturers Association, the Food Marketing Institute, and the National Restaurant Association, the three founding partners of the FWRA.

https://www.epa.gov/sustainable-management-food/united-states-food-loss-and-waste-2030-champions#q6

https://www.usnews.com/news/healthiest-communities/articles/2020-01-23/americans-waste-240-billion-in-food-each-year-study-says
The new estimates, published in the American Journal of Agricultural Economics, suggest households with the average level of food waste could be losing about $1,866 per year – translating to $240 billion in wasted food nationally

https://www.qsrmagazine.com/outside-insights/food-waste-2020-what-restaurant-tech-trends-watch
How restauraunts deal with waste
According to Supply Chain Dive, using this technology could reduce food waste by at least 5 percent within the supply chain. In 2020, restaurant owners can expect that partners may be investing into shelf life-extending technology.

Another trend to watch is technology to deal with food waste such as the use of food waste digesters and dehydrators. More and more facilities are incorporating these machines into their restaurant to minimize the amount of food waste that gets sent to landfills. Digesters first grind up food waste material before breaking it up using a biological additive to accelerate decomposition. Digesters turn organic waste into value-added products. Dehydrators, on the other hand, reduce the weight and volume of the food waste prior to hauling, using a mechanical and thermal approach. Digesters and dehydrators can both handle a variety of volumes of food waste, so be sure to select a model that best matches your restaurant’s needs.

Lastly, within commercial kitchens, several startups have created solutions that target food waste as it is being created. Recently, commercial kitchen equipment has become more efficient and technologically advanced. Some of the advancements in the last few years have helped reduce downtime, energy efficiency and onboarding. As a result, 2020 should see a huge wave of integration of these technologies. For example, Winnow, an AI-powered smart waste bin company, recently raised $12M to improve its technology and focus on product development. According to the brand, kitchens using Winnow tend to see a 40 to 70 percent reduction in food waste within six to 12 months, driving food cost savings between two and eight percent in total. Similar technologies claim to pass the human level accuracy when it comes to waste sorting. In 2020, expect to see this type of technology becoming smarter and being widely implemented within the industry.