 He is now director of the World Food Policy Center of the Sanford School of Public Policy at Duke University.He uses the term “toxic” to describe unparalleled exposure to high-calorie, high-fat, heavily marketed, inexpensive, and readily accessible foods.The toxic environment is the result of ubiquity of unhealthy, processed foods, an increasingly sedentary lifestyle in which individuals spend more time watching TV and using computers than they spend exercising, the explosion of fast food restaurants, the enormous growth of portion sizes, the power of food advertising and marketing, and the junk food industry’s takeover of schools by selling unhealthy items in vending machines, cafeterias, and through school fundraisers.