Things Are Good: Measure Food in Exercise, Not Calories

By Adam, on April 11, 2013, at 8:53 am

Yesterday we looked at labelling gas nozzles and today here’s good news about a better way to label food. A series of studies add up to the conclusion that if people were aware of how much walking it would take to burn off food they eat less. Calories can be confusing so by telling people how much time walking it can help people understand how much energy they are consuming.

“People who viewed the menu without nutritional information ordered a meal totaling 1,020 calories, on average, significantly more than the average 826 calories ordered by those who viewed menus that

 
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Things Are Good: A Proposal to Label Gas Nozzles

By Adam, on April 10, 2013, at 11:38 am

The overwhelming majority of personal cars use planet-killing, people-damaging, production-intesnive engines that consume a product that literally kills us. Most everyone understands this at some level, but it seems they don’t connect their fuel consumption with world hunger, polar bears dying, or even smog. A new organization in Toronto wants to change that.

Our Horizon wants to label gas nozzles at gas stations the same way that cigarette packages are labelled to warn users of potential harm.

“Imagine if we see these labels every time, how long will it be before we demand more from government institutions,” said Shirkey. Canada

. . . → Read More: Things Are Good: A Proposal to Label Gas Nozzles

 
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Things Are Good: A Physician Wants to Spread Knowledge About Misleading Food Labels

By Adam, on December 11, 2012, at 6:55 pm

A doctor has decided that he has had enough about misleading labels on food and wants to spread the word about how harmful bad labelling can be. Check out this video for exactly why this is a problem and what you can do about it.

I’d been asked by the food industry to give this talk at an industry breakfast, but 3 days prior to the event they got cold feet and dis-invited me. The good news is, the internet’s a much larger audience than a room full of food industry folks who likely wouldn’t have cared much about what

 
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