Tag: Economics

After water, the most consumed beverage globally is not a soft drink or juice, but tea, with an estimated 3.8 million tons consumed annually. While coffee is a fierce rival and culturally significant in many regions, tea's ancient origins and widespread popularity secure its position as the world's second most drunk beverage.

The US switched from cane sugar to high-fructose corn syrup in the 1980s, primarily due to economic and political factors. This major shift was influenced by government subsidies for corn and trade tariffs on imported sugar, making high-fructose corn syrup (HFCS) the cheaper option for American beverage manufacturers.

Biologically, humans are considered consumers within the food chain, obtaining energy by consuming plants and animals. This fundamental classification, however, only scratches the surface of the complex and multifaceted question: Are human beings consumers?

According to recent reports, poultry has overtaken pork to become the most consumed meat in the world, driven by its affordability and widespread availability. Global meat consumption is influenced by complex factors including cost, culture, and health trends, making the question of what is the most eaten meat per year a shifting target.

In the vast universe of scientific and economic principles, understanding the core distinction between macro and micro is fundamental, with one studying entire systems while the other analyzes individual components. The terms, derived from Greek roots for 'large' (macro) and 'small' (micro), apply across a surprising range of disciplines, from the economy to a biological cell. This guide explores these contrasting perspectives and how they shape our understanding of complex systems.

According to a study cited by the American Public Health Association, portion sizes in restaurants and packaged foods have consistently increased over the decades. But why are American portions so much bigger, making a standard-size meal in the U.S. seem like an extra-large serving elsewhere?.

According to USDA projections, per capita availability of red meat and poultry in the U.S. is expected to increase to 227 pounds by 2026, up from 226 pounds in 2025. This statistic presents a counter-narrative to the perception that the US is eating less meat, suggesting a more complex picture is at play.

According to the Global Nutrition Report, red and processed meat intake in some regions was up to nine times higher than recommended levels in 2018, while some low-income countries showed the opposite trend. This stark contrast in eating habits is part of the larger question of why do diets vary in different parts of the world, a phenomenon shaped by a complex mix of factors.