{"id":3825,"date":"2014-07-24T12:00:42","date_gmt":"2014-07-24T19:00:42","guid":{"rendered":"https:\/\/blogschapman.wpenginepowered.com\/scst\/2014\/07\/24\/future-of-food-sustainability\/"},"modified":"2014-07-24T12:00:42","modified_gmt":"2014-07-24T19:00:42","slug":"future-of-food-sustainability","status":"publish","type":"post","link":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/","title":{"rendered":"The Future of Food Sustainability"},"content":{"rendered":"<p style=\"text-align: center\"><strong>This article, written by Joe Yogerst, originally\u00a0<a href=\"http:\/\/www.latimes.com\/brandpublishing\/businessplus\/chapmanu\/la-ss-the-future-of-food-sustainability-20140128-dto,0,215989.story#ixzz2ycDQcOUH\" target=\"_blank\">appeared on the\u00a0<em>Los Angeles Times<\/em>\u00a0website<\/a>.<\/strong><\/p>\n<p>One increasingly important aspect of food science is sustainability \u2014 the ability to reduce spoilage and to conserve and protect resources throughout the entire food production process.<\/p>\n<p>As the population continues to grow \u2014 and the United Nations projects that the world will reach 9.6 billion inhabitants by 2050 \u2014 producing enough food for all of these people looms as a major issue.<\/p>\n<p>\u201cSustainability plays a role in every aspect of the food supply chain,\u201d said <a href=\"http:\/\/www.chapman.edu\/our-faculty\/anuradha-prakash\">Anuradha Prakash<\/a>, director of Chapman\u2019s food science program and a leading authority on sustainability. \u201cGrowing food requires inputs such as seeds, fertilizer, animal feed, fuel and water.\u201d<\/p>\n<p>While the challenge is especially acute in high-need areas like Africa, Asia and Latin America, where food production is struggling to keep up with population growth, Prakash said that the problem is exacerbated by other issues such as dwindling fresh water supplies, climate change and poor farming practices in many areas.<\/p>\n<p>At the same time, there are plenty of opportunities for the food producing industry to conserve resources \u2014 reducing water and energy use, lowering their carbon footprint and becoming more sustainable in general, Prakash said. \u201cSome companies are taking the lead \u2026 evaluating the entire life-cycle needs of each product and changing over to adopting zero-waste policies or net-zero water use policies, while at the same time implementing social responsibility policies and maintaining profitability.\u201d<\/p>\n<p>According to Prakash, the U.S. is one of just a few Western countries that doesn\u2019t have a government certification for sustainable foods. Though certification can mean compliance difficulties, Prakash believes it is necessary to reduce \u201cgreen washing\u201d (putting forth misinformation to appear more environmentally responsible) and to educate the public about green products. \u201cIt would be nice to define that a little more clearly.\u201d<\/p>\n<p>A cost-versus-benefit debate also comes into play when discussing food science, sustainability and regulation. As an example, Prakash noted that California has very strong air-quality management. The end result is cleaner air for Southern Californians, but at a cost to food companies.<\/p>\n<p>\u201cYou hear about food companies moving out of California because of all these environmental challenges that are being imposed by our regulators,\u201d Prakash said. \u201cWe see that benefit as consumers, but then the cost to businesses and the cost to employment and the cost of goods is also affected \u2014 everything. It\u2019s a difficult role for the food producers to play, but that\u2019s where politics intersect with food science for sure.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This article, written by Joe Yogerst, originally\u00a0appeared on the\u00a0Los Angeles Times\u00a0website. One increasingly important aspect of food science is sustainability [&hellip;]<\/p>\n","protected":false},"author":74,"featured_media":336,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"custom_author_name":"","chapman_pin_hero_slider":"","footnotes":""},"categories":[3],"tags":[4],"class_list":["post-3825","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-food-science"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Schmid College of Science and Technology | Chapman Blogs<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Future of Food Sustainability - Schmid College of Science and Technology\" \/>\n<meta property=\"og:description\" content=\"This article, written by Joe Yogerst, originally\u00a0appeared on the\u00a0Los Angeles Times\u00a0website. One increasingly important aspect of food science is sustainability [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/\" \/>\n<meta property=\"og:site_name\" content=\"Schmid College of Science and Technology\" \/>\n<meta property=\"article:published_time\" content=\"2014-07-24T19:00:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2012\/09\/greening-food-industry.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"580\" \/>\n\t<meta property=\"og:image:height\" content=\"393\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Schmid College\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Schmid College\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2014\\\/07\\\/24\\\/future-of-food-sustainability\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2014\\\/07\\\/24\\\/future-of-food-sustainability\\\/\"},\"author\":{\"name\":\"Schmid College\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#\\\/schema\\\/person\\\/c0df1995b8f5263ba128b5c142e4ef65\"},\"headline\":\"The Future of Food Sustainability\",\"datePublished\":\"2014-07-24T19:00:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2014\\\/07\\\/24\\\/future-of-food-sustainability\\\/\"},\"wordCount\":421,\"commentCount\":1,\"publisher\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2014\\\/07\\\/24\\\/future-of-food-sustainability\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/wp-content\\\/uploads\\\/sites\\\/64\\\/2012\\\/09\\\/greening-food-industry.jpg\",\"keywords\":[\"Food Science\"],\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2014\\\/07\\\/24\\\/future-of-food-sustainability\\\/\",\"url\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2014\\\/07\\\/24\\\/future-of-food-sustainability\\\/\",\"name\":\"The Future of Food Sustainability - Schmid College of Science and Technology\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2014\\\/07\\\/24\\\/future-of-food-sustainability\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2014\\\/07\\\/24\\\/future-of-food-sustainability\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/wp-content\\\/uploads\\\/sites\\\/64\\\/2012\\\/09\\\/greening-food-industry.jpg\",\"datePublished\":\"2014-07-24T19:00:42+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2014\\\/07\\\/24\\\/future-of-food-sustainability\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2014\\\/07\\\/24\\\/future-of-food-sustainability\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2014\\\/07\\\/24\\\/future-of-food-sustainability\\\/#primaryimage\",\"url\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/wp-content\\\/uploads\\\/sites\\\/64\\\/2012\\\/09\\\/greening-food-industry.jpg\",\"contentUrl\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/wp-content\\\/uploads\\\/sites\\\/64\\\/2012\\\/09\\\/greening-food-industry.jpg\",\"width\":580,\"height\":393,\"caption\":\"As the population continues to grow, producing enough food for all of these people looms as a major issue.\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2014\\\/07\\\/24\\\/future-of-food-sustainability\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The Future of Food Sustainability\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#website\",\"url\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/\",\"name\":\"Schmid College of Science and Technology\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#organization\",\"name\":\"Schmid College of Science and Technology\",\"url\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/wp-content\\\/uploads\\\/sites\\\/64\\\/2026\\\/03\\\/MasterBrand_000-scaled-1.png\",\"contentUrl\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/wp-content\\\/uploads\\\/sites\\\/64\\\/2026\\\/03\\\/MasterBrand_000-scaled-1.png\",\"width\":2560,\"height\":435,\"caption\":\"Schmid College of Science and Technology\"},\"image\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#\\\/schema\\\/person\\\/c0df1995b8f5263ba128b5c142e4ef65\",\"name\":\"Schmid College\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/b591473dfbbb0906be9a5924be5e9fb6e50d246861f97ed13a5be242f7d0cac6?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/b591473dfbbb0906be9a5924be5e9fb6e50d246861f97ed13a5be242f7d0cac6?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/b591473dfbbb0906be9a5924be5e9fb6e50d246861f97ed13a5be242f7d0cac6?s=96&d=mm&r=g\",\"caption\":\"Schmid College\"},\"sameAs\":[\"http:\\\/\\\/www.chapman.edu\\\/scst\"],\"url\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/author\\\/hunnewell\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Schmid College of Science and Technology | Chapman Blogs","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/","og_locale":"en_US","og_type":"article","og_title":"The Future of Food Sustainability - Schmid College of Science and Technology","og_description":"This article, written by Joe Yogerst, originally\u00a0appeared on the\u00a0Los Angeles Times\u00a0website. One increasingly important aspect of food science is sustainability [&hellip;]","og_url":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/","og_site_name":"Schmid College of Science and Technology","article_published_time":"2014-07-24T19:00:42+00:00","og_image":[{"width":580,"height":393,"url":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2012\/09\/greening-food-industry.jpg","type":"image\/jpeg"}],"author":"Schmid College","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Schmid College","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/#article","isPartOf":{"@id":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/"},"author":{"name":"Schmid College","@id":"https:\/\/blogs.chapman.edu\/scst\/#\/schema\/person\/c0df1995b8f5263ba128b5c142e4ef65"},"headline":"The Future of Food Sustainability","datePublished":"2014-07-24T19:00:42+00:00","mainEntityOfPage":{"@id":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/"},"wordCount":421,"commentCount":1,"publisher":{"@id":"https:\/\/blogs.chapman.edu\/scst\/#organization"},"image":{"@id":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/#primaryimage"},"thumbnailUrl":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2012\/09\/greening-food-industry.jpg","keywords":["Food Science"],"articleSection":["News"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/","url":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/","name":"The Future of Food Sustainability - Schmid College of Science and Technology","isPartOf":{"@id":"https:\/\/blogs.chapman.edu\/scst\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/#primaryimage"},"image":{"@id":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/#primaryimage"},"thumbnailUrl":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2012\/09\/greening-food-industry.jpg","datePublished":"2014-07-24T19:00:42+00:00","breadcrumb":{"@id":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/#primaryimage","url":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2012\/09\/greening-food-industry.jpg","contentUrl":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2012\/09\/greening-food-industry.jpg","width":580,"height":393,"caption":"As the population continues to grow, producing enough food for all of these people looms as a major issue."},{"@type":"BreadcrumbList","@id":"https:\/\/blogs.chapman.edu\/scst\/2014\/07\/24\/future-of-food-sustainability\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/blogs.chapman.edu\/scst\/"},{"@type":"ListItem","position":2,"name":"The Future of Food Sustainability"}]},{"@type":"WebSite","@id":"https:\/\/blogs.chapman.edu\/scst\/#website","url":"https:\/\/blogs.chapman.edu\/scst\/","name":"Schmid College of Science and Technology","description":"","publisher":{"@id":"https:\/\/blogs.chapman.edu\/scst\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blogs.chapman.edu\/scst\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/blogs.chapman.edu\/scst\/#organization","name":"Schmid College of Science and Technology","url":"https:\/\/blogs.chapman.edu\/scst\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blogs.chapman.edu\/scst\/#\/schema\/logo\/image\/","url":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2026\/03\/MasterBrand_000-scaled-1.png","contentUrl":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2026\/03\/MasterBrand_000-scaled-1.png","width":2560,"height":435,"caption":"Schmid College of Science and Technology"},"image":{"@id":"https:\/\/blogs.chapman.edu\/scst\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/blogs.chapman.edu\/scst\/#\/schema\/person\/c0df1995b8f5263ba128b5c142e4ef65","name":"Schmid College","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/b591473dfbbb0906be9a5924be5e9fb6e50d246861f97ed13a5be242f7d0cac6?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/b591473dfbbb0906be9a5924be5e9fb6e50d246861f97ed13a5be242f7d0cac6?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/b591473dfbbb0906be9a5924be5e9fb6e50d246861f97ed13a5be242f7d0cac6?s=96&d=mm&r=g","caption":"Schmid College"},"sameAs":["http:\/\/www.chapman.edu\/scst"],"url":"https:\/\/blogs.chapman.edu\/scst\/author\/hunnewell\/"}]}},"_links":{"self":[{"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/posts\/3825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/users\/74"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/comments?post=3825"}],"version-history":[{"count":0,"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/posts\/3825\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/media\/336"}],"wp:attachment":[{"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/media?parent=3825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/categories?post=3825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/tags?post=3825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}