Food Network Analysis #2

The Context nodes (e.g., Social organizations, Biophysical environment) should, and do, have links to the food supply chain.  This next iteration of the network model establishes links between the core supply chain nodes and the Biophysical environment node.  Moreover, a set of interaction categories is established qualify the state of the food or materials in that interaction.  The node table is also expanded to include a short name and “type” to denote what part of the system the node occupies.

Edge Development

The links, or edge table, is further developed by indicating a “category” of interaction.  This developing network is becoming a graph database.  In a graph database the value of the information is in the interaction of the datapoints, as compared to relational databases where the value in the database is the datapoint themselves.  Moreover, a key aspect of a network is the purpose for which the agents (nodes) and interactions (edges) are arranged to serve.  In this network, the production of food in the purpose.  The core purpose of this network is the production and distribution of food and implicit in this chain is the transformation of raw food into food products bought and consumed by the end user, the Consumer.  For now, I am using the NOVA system of food processing categorization as the starting point and added other categories as needed to reflect related or resulting interactions:

Code	Category
un_min	NOVA category 1: Unprocessed or minimally processed food
culinary	NOVA category 2: Processed culinary ingredients
processed	NOVA category 3: Processed foods
ultra	NOVA category 4: Ultra-processed foods
finished	Freshly prepared food for consumption by Consumers
input	Raw material inputs into the food production process
byproduct	Inedible or unwanted portions of food that are redirected into the food production process
foodwaste	Inedible or unwanted portions of food that are discarded into garbage or sewer.
pollution	Non-food emissions from operation of food supply chain

NOVA food categories

Category 1: Unprocessed or minimally processed food

Edible portions of plants, animals, fungi, algae are processed for the purpose of enhancing preservation.  Processing includes cleaning, removing inedible parts, removing unwanted parts, grinding, refrigeration, pasteurization, fermentation, freezing and vacuum packing.  Examples include fresh fruits and vegetables, nuts, meats, plain yogurt, tea and coffee, and milk.

Category 2: Processed culinary ingredients

Through the processes of pressing, refining, grinding, milling, and drying of Category 1 foods and naturally occurring substances are derived intending to be used to further process Category 1 foods.  Examples include salt, sugar, molasses, honey, plant oils, plain yogurt, flour, and syrups.

Category 3: Processed food

This category includes foods where Category 2 foods are combined with Category 1 foods into forms that are ready to be eaten with little or no further preparation.  Examples include canned vegetables and fruits, salted nuts and meats, sugared nuts, fruits in syrup, cheeses, and non-alcoholic fermented products.

Category 4: Ultra-processed food and drink

Foods that are the result of formulation of components and additives through multiple industrial processing steps.  May include additives to increase cosmetic appearance and appeal, and palatability.  Examples include carbonated drinks, ice cream, mass-produced breads, margarine, breakfast cereals, meat extracts, energy bars, and ready-to-heat products like frozen pizza, chicken nuggets, and burgers.

Other Categories

finished

This category is intended to represent food that is freshly prepared for immediate consumption by Consumers, and supplements or replaces what the Consumer would prepare for themselves.

input

Materials inputs to the agricultural production process that are used to produce plant, animal, and fungal raw food products.  May include seeds, air, water, land, pesticides, herbicides, and fertilizers.

byproduct

Inedible, or unwanted for human consumption, portions of food from processing that are redirected into the food production process namely as feed for livestock.  Examples include soybean husks and soybean protein isolates from soybean oil production, beet pulp from sugar extraction, and wheat middlings from wheat milling.

foodwaste

Inedible or unwanted portions of processed food products (including rotten food), and uneaten portions of prepared food that is discarded into sanitation system including composting.

pollution

Non-food waste resulting from food system operations.  Includes industrial and agriculturally generated greenhouse gases, manure, nutrient and chemical overflow into waterways, and other solid wastes.  Represents a significant environmental impact of food system operations.

Edge table (portion)

Node Development

Added short name and type attribute to nodes for cosmetic purposes.  A shorted node name helps with crowded visualizations.  Type refers to whether the node is in the Food system, Context, or Consumer hierarchy.  This can be used in visualizations to highlight the respective portions of the hierarchy.

Edge table

Visualization

Next Steps

1.       Explore and identify interactions with Policy (NP) context.

References:

Schneeman B, Oria M. A National Strategy to Reduce Food Waste at the Consumer Level. The National Academies Press; 2020.

IOM (Institute of Medicine) and NRC (National Research Council). 2015. A framework for assessing effects of the food system. Washington, DC: The National Academy Press.

Adams J, Hofman K, Moubarac JC, Thow AM. Public health response to ultra-processed food and drinks. BMJ. 2020;369:m2391. Published 2020 Jun 26. doi:10.1136/bmj.m2391

Processed Foods and Health. The Nutrition Source. Published June 24, 2019. https://nutritionsource.hsph.harvard.edu/processed-foods/