Perils of Plastic Packaging
The Great Simplification #104 with Dr. Jane Muncke
This week, I’m joined by toxicology scientist Dr. Jane Muncke to discuss the current state of food production and the effects of ultra processed foods and their packaging on our health. Over the last century processed food has taken over our supermarkets and our diets, and at the same time the containers they’re sold in have evolved as well - to be more eye-catching and keep food ‘good’ for longer. But what have we sacrificed in exchange for efficiency, ease, and convenience?
Jane Muncke is the Managing Director and Chief Scientific Officer at the charitable Food Packaging Forum Foundation (FPF) in Zurich, Switzerland. FPF is a research and science communication organization focusing on chemicals in all types of food contact materials. She is a full scientific member of the Society of Toxicology (SOT), the Society for Environmental Chemistry and Toxicology (SETAC), the American Chemical Society (ACS) and the Endocrine Society.
How do the chemicals used in packaging and processing transfer into the food we eat and subsequently end up in our bodies? Will switching away from these toxic food practices require more local food supply chains - and correspondingly simpler diets and lifestyles?
In case you missed it…
In last week’s Frankly, I offered a personal reflection on ‘the behavioral stack’ in our bodies - and how this knowledge could be used as a guide toward more thoughtful behaviors. The human body’s system has evolved through time and the layers were built sequentially, each interacting and reacting to the systems below it. By becoming aware of this and attempting to balance them from the bottom up, we could move away from the reactionary tendencies that many in our culture are now pulled towards.
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