Burgess Dialog
Reaching out to people with expertise in the sustainability space

Denise Hughes

Burgess COMMENTARY
Dear Denise

I am intrigued by your interest in nutrition. Clearly good nutritious foods are better than foods that merely satisfy cravings and indeed encourage cravings ... but how can we put some easy to use metrics around these qualities.

I understand John Makay is working on the idea of nutrition density for foods ... and that sounds like a good start. Have you any other thoughts on this subject.

I am trying to design, develop and deploy a system of metrics that embraces everything ... in contrast to conventional accounting that has a focus on the money transactions that take place inside the corporate envelope. I want to see a system of numbering that works for people, the place and also the business (profit), that has a value for wellness and the foods the encourage wellness, but also the impact these things have on the environment (planet).

I argue that if we get the metrics right, then we will start to get the decisions right. At the moment if a project is going to make money profit it gets funded ... but if it merely does good and makes the world a better place, the funding will be impossible. This is what we have, but it is crazy!

All the best

Peter Burgess http://www.truevaluemetrics.org/DBadmin/DBtxt001.php?vv1=list0200-Burgess-p3-Slidesets
Peter Burgess