Are You Eating Green?: Ashley Miner Donita Berry Emily Van Walleghan Jaclyn Strand Kimsey Cooper Wendy Markham

Are You Eating Green? Presented by

Ashley Miner Donita Berry Emily Van Walleghan Jaclyn Strand Kimsey Cooper Wendy Markham

http://www.agclassroom.org/teacher/s

ADA position statement: • It is the position of the American Dietetic Association to encourage environmentally responsible practices that conserve natural recourses, minimize the quantity of waste generated, and support the ecological sustainability of the food system--the process of food production, transformation, distribution and consumption.

Sustainability • Capable of being maintained over the long term, and meeting the needs of the present without compromising the ability of future generations to meet their need. To maintain the food system, the raw materials (inputs) for foods and natural resources used for food transformation and distribution must be conserved, not depleted or degraded.

Sustainable Food System Model

F i g u r e 1 . S u st a in a bl e F o od Sy s te m M o de l . ( R e p r i n t e d w i t h p e r m i s s i o n f r o m : A m e r i c a n Dietetic Association S u s t a i n a b l e F o o d S y s t e m T a sk F o r c e . Healthy Land, Healthy People: Building a Better Understanding of Sustainable Food Systems for Food and Nutrition Professionals. Chicago, IL: American Dietetic Association; 2007.)

Natural Resources are the foundation of our life sustaining

Food System     

Soil Is a Living Ecosystem  Living organisms of the soil include Bacteria, fungi, protozoa, nematodes, arthropods, earthworms  The creatures living in the soil are critical to soil quality.  They affect soil structure and therefore soil erosion and water availability.  They can protect crops from pests and diseases.  They are central to decomposition and nutrient cycling and therefore affect plant growth and amounts of pollutants in the environment.  Soil is home to a large proportion of the world's genetic diversity.  Soil management affects soil quality. –

Urbanization –

• At the present growth rate of 1.1% per year, the U.S. population will double to more than half a billion people within the next 60 years. • approximately one acre of land is lost due to urbanization and highway construction for every person added to the U.S. population • If this trend continues only 0.6 acres of farmland would be available to grow food for each American in 2050 – 1.8 acres per capita available today – 1.2 acres per person is required in order to maintain current American dietary standards

Urbanization • If present population growth, domestic food consumption and topsoil loss trends continue, the U.S. will most likely cease to be a food exporter by approximately 2025 because food grown in the U.S. will be needed for domestic purposes. • Food exports earn $40 billion for the U.S. annually, the loss of this income source would result in an increase in America's trade deficit. • America is the world's largest food exporter, the future survival of millions of people around the world may also come into question if food exports from the U.S. were to cease.

Plants need clean air •

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fluoride

oxidant Sulfur Dioxide

Particulate matter

http://www.omafra.gov.on.cAgricultural Crops.mht http://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-newa/Effects of Air Pollution on report

Hybridization Affects Genetic Resources

• In wheat and barley, protein concentrations declined by 30 to 50 percent between the years 1938 and 1990. • Likewise, a study of 45 corn varieties developed from 1920 to 2001, grown side by side, found that the concentrations of protein, oil and three amino acids have all declined in the newer varieties. • Six minerals have declined by 22 to 39 percent in 14 widely grown wheat varieties developed over the past 100 years. • Official U.S. Department of Agriculture (USDA) nutrient  data shows that the calcium content of broccoli averaged  12.9 milligrams per gram of dry weight in 1950, but only  4.4 mg/g dry weight in 2003.

Flour from Wheat NutriCircles 

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Un enriched flour

Enriched flour http://drpasswater.com/nutrition_library/davis_1.html

Whole Wheat flour

Blue bars=adequate , red bars=inadequate

NutriCircles  

N u triC ircle s w e re d e ve lo p e d a t th e U n ive rsity o f Texa s, A u stin b y D o n a ld R . D a vis in co lla b o ra tio n w ith R o g e r J. W illia m s fo r h is b o o k , The Wonderful World Within You (1977, 1998). They show the nutritional quality of foods in a diagram that is far easier to grasp than a long list of numbers. They h ttp :// b io in st. cm . u texa s. e d u / w illia m s/ n u trih . tm illustrate

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Eutrification from Nitrogen and Phosphorus runoff (over fertilization) http://www.landscapemanagement.net/landscape/Biological/Turf-fertility-the-responsibleway/ArticleStandard/Article/detail/65518

Food Miles • Studies estimate that processed food in the United States travels over 1,300 miles, and fresh produce travels over 1,500 miles, before being consumed. • • • • • • • • 

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http://attra.ncat.org/attra-pub/PDF/foodmiles.pdf

Human Resources are the sustainers of Earths

Food System • Laborers – Planter, harvesters, transporters, processers, packagers, preparers, servers, waste collectors…

• Managers 

– Purchasers, sellers and supervisors

• Professionals – Policy makers

ADA support these Influences on the Food System

• Social Values and Trends – ADA supports trend toward local markets • Increases food biodiversity • Decreases food miles • Economics – ADA influences policy on food values • Affordable nutrient dense foods • Policy – ADA closely monitors legislation for opportunities  to establish policies for sustainable diets • Education – ADA provides materials for all educational levels • Research and Technology – ADA supports evidence based policies and procedures –

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Operational sectors of the Food System • Sectors – Production • Farming, Gardening, fisheries

– Transformation • processing, packaging, labeling

– Distribution • wholesaling, storage, transportation

– Access • retailing, institutional foodservice, emergency food programs

– Consumption • preparation, health outcomes

Roll of RDs and DTRs on sectors of the Food System

• Consumption

– Influence patient food choices – Prepare and serve food in large quantities – Food services contribute large amounts of waste

• Distribution and Access – Purchase foods from wholesalers, retailers and farmers markets – Deal directly with transporters and indirectly with warehousing

Roll of RDs and DTRs on sectors of the Food System

• Production

– As large purchasers; impact what crops, livestock and fisheries are farmed

• Transformation – As large purchasers and dietary experts; impact processing, packaging, labeling and marketing. –   

Food and Nutrition  Professionals Role in  Supporting Sustainable Food  Systems

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Food and Nutrition Professionals Role in Supporting Sustainable Food Systems Clinical and public health professionals have

influence on patient and client food choices . Food service departments in clinical and public settings such as hospitals have an important role in food distribution. Dietetic professionals working with food companies can assist with development of sustainable food products and utilize energy efficient equipment Dietetic curriculum needs to incorporate information on sustainable foods. Food service managers are in a key position to ensure energy efficiency in food preparation ADA and food and nutrition professionals must continue to be respected as sources of evidenced based information regarding food and nutrition , and understanding the dynamics of food systems and issues related to sustainability is imperative . ( 5 )

*Energy is needed to grow, transport, package and transport food*  On average the food we eat makes up about 20% of our overall carbon footprint   Changing your diet may be the most effective personal strategy you can employ to slow climate change Eat Locally Grown Food to  Energy inputs to produce Reduce Global Warming petrochemicals needed for Eating locally grown food even helps packaging in the fight against global warming. o Landfill Leopold Center for Sustainable o Plastics and health Agriculture reports that the average o Farm equipment fresh food item on our dinner table travels 1,500 miles to get there. Buying locally produced food eliminates the need for all that fuel-guzzling transportation

The Impact of Food • • • • • • • •

Agriculture Transport Manufacturing Packaging Storage Cooking Waste

GHG

Energy Consumption  Foodservice operations consume 2.5 times more energy than other operations in a given building.  Energy consumption from the foodservice sector has increased 18% between 1990-2004  Consumption for food preparation and storage averages o 30% for cooking o 19% for refrigeration o 10% for sanitation  Increased energy consumption for dining out can be expected to increase because over 50% of dollars spent on food are for meals prepared away from the home.

Water Usage Commercial sectors such as healthcare and restaurants consume 900 million gallons of water per day which equates to 1% of the world’s freshwater supply.   On average, 1.5-2.5 gallons of water are used per meal in cafeteria’s and hospitals. 

 Water is increasingly being used as rural development occurs and drought increases

Preparing foods … what can be done differently in the commercial and home kitchen? -For energy conservation Minimize oven preheating time Check door seals Use oven timers Appropriate sized/good condition cookware Turning electric hob off a few mins earlier Eating more fresh/sprouted/ fermented and uncooked foods Install foot operated sinks Incorporate standards for water use in training sessions

-Water conservation can be achieved by Installing floor operated sinks Thawing food in the refrigerator Running a full dishwasher -When selecting major kitchen appliances , food service managers should seek those with energy star labels which can save up to $20 in new revenue for every dollar saved .

Civil Dietetics “A term coined to reflect the promotion of a sustainable, just, economically viable, community-based food system through the professional practice in community nutrition, education, research, consulting, and clinical nutrition.” -Healthy Land, Healthy People: A Better Understanding of Sustainable Food Systems for Food and Nutrition Professionals.

Local vs. Sustainable “Sustainable agriculture involves food production methods that are healthy, do not harm the environment, respect workers, are humane to animals, provide fair wages to farmers, and support farming communities. Sustainability includes buying food as locally as possible. Buying local food does not guarantee that it is sustainably produced. Pesticides, chemical fertilizers, factory farming, hormone use, and nontherapeutic use of antibiotics can all be involved in local food production, so it's important to make sure that the local food you buy is from farmers or gardeners using sustainable methods. “

Why is it important to consume food grown locally?  Local foods are healthier .  Locally grown and organic food is fresher and less preserved • Potentially higher nutrient content at time of consumption • Less highly processed foods in your diet • Reduction of hydrogenated and partially hydrogenated fats Processed foods require much more energy & water inputs and create more packaging waste Foods that are transported distances are often packaged and/or preserved. Packaged foods affect the environment by:  Energy inputs to produce petrochemical products  Waste in the landfill  Plastics and potential health

Top 10 Reasons to Buy From Local Sustainable Farms 1.TASTES BETTER 2.BETTER FOR YOU 3.PRESERVES GENETIC DIVERSITY 4.GMO-FREE 5.SUPPORTS LOCAL FARM FAMILIES 6.BUILDS COMMUNITY 7.PRESERVES OPEN SPACE 8.KEEPS YOUR TAXES IN CHECK 9.SUPPORTS A CLEAN ENVIRONMENT AND BENEFITS WILDLIFE 10. IT’S ABOUT THE FUTURE

What are other areas of the country and world doing to promote sustainable foods?

--The UK “Good food on the public plate” supported by the government and independent groups tested serving local and organic foods in hospitals. --Three of Maryland’s hospitals have launched farmers ’ markets and are serving some foods from local farms to clients. --On March 11, 2008, Morrison Management Specialists became the first major national food service company to sign “Healthy Food in Health.” --Dominican Hospital , Santa Cruz, CA partnered with local organic farmers and developed a 3,800 sq ft on-site garden and serves the produce to patients and staff Also has Vendor Ecology --Farms to schools brings healthy food from local farms to school children nationwide.

--More consumers have access to farmers’ markets. The number of farmers’ markets in the U.S. continues to increase with 4,385 markets in 2006, an 18.32% increase since 2005 since 2005.--

In 2001 the US imported :

68.2% of our fish and shellfish 27.3 percent of confectionary products

21.4 percent of fruits, juices, and nuts 15.5 percent of vegetable oils 9.3 percent of red meat.

How to Eat Locally 1. Shop weekly at your local farmers market or farm stand

2. Join a CSA (Community Supported Agriculture) and get weekly deliveries of the season's harvest 3. Buy from local grocers and co-ops committed to stocking local food 4. Support restaurants and food vendors that buy locally produced food 5. Preserve food from the season — freeze, can, dry — to eat later in the year 6. Throw a "Locally-Grown Party" and serve all local food 7. Grow your own food in your yard or community garden plot 8. Visit local farmers and "u-picks" 9. Ask your grocer or favorite restaurant what local foods they carry 10. Visit the Eat Local resources web page

Minimizing and  Managing Waste Municipal Solid Waste Hazardous Materials

Municipal Solid Waste Statistics • Percent of paper recycled in the U.S.? – 54.5%

• Percent of aluminum cans recycled in the U.S.? – 48.6%

• Percent of plastic bottles recycled in the U.S.? – 28.0% Source: http://www.epa.gov

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Municipal Solid Waste Statistics The average American generates 4.6 pounds of waste per day – 40% is generated in the workplace – Only 1.5 pounds is recycled

Source: http://www.epa.gov

Local Resources to Reduce Workplace Solid Waste • Knoxville Recycling Coalition – local, non-profit organization that has focused on environmentally sound waste management practices for over 20 years – mission is to seek sensible, environmentally sound waste management practices – works with the public, business, government, and community groups to foster and support recycling in the

Local Resources to Reduce Workplace Solid Waste • Knoxville Recycling Coalition Commercial Services – Start a recycling program at your workplace http://knoxvillerecycles.org/commercial-services/  

– Calculate your environmental http://knoxvillerecycles.org/recycling/enviromental-impact-calculator/ impact

Local Resources to Reduce Workplace Food Waste • Knoxville Second Harvest Food Bank – distributes food to 140,000 hungry people every month through a network of Partner Agencies throughout East Tennessee – agencies are non-profit organizations dedicated to feeding the hungry and include church pantries, shelters, group homes, local kitchens, afterschool program sites, rehabilitation centers and many others

Local Resources to Reduce Workplace Food Waste • Knoxville Second Harvest Food Rescue – Knoxville Harvest program to rescue prepared and perishable food which would otherwise go be thrown away • Restaurants, schools, groceries, hospital cafeterias, etc. can donate • Delivers over 3 millions pounds of food per year

Reducing Workplace Hazardous Materials • What makes a product hazardous? 

A product is considered hazardous if it has one or more of the following properties:  * Flammable/combustible  can easily be set on fire.  * Explosive/reactive  can detonate or explode through exposure to heat, sudden shock, pressure or incompatible substances.  * Corrosive  chemical action can burn and destroy living tissues or other materials when brought in contact.  * Toxic  capable of causing injury or death through Source: http://www.epa.gov ingestion, inhalation, or skin absorption. 

Reducing Workplace Hazardous Materials • What are some common hazardous materials in the workplace? – Cleaning products: • • • • • • •

Oven cleaners Drain cleaners Wood and metal cleaners and polishes Toilet cleaners Tub, tile, shower cleaners Bleach (laundry) Pool chemicals

• http://www.fema.gov/hazard/chemical/household.shtm

Reducing Workplace Hazardous Materials • How can you reduce hazardous material use in the workplace? – Use alternatives to hazardous cleaning products • follow UT’s example for a list of green cleaning products to use in your workplace 

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http://www.pp.utk.edu/greencleaning/

Supporting Sustainable  Agriculture Sustainable agriculture: seeks to  conserve finite resources for future  generation’s use

Soil Conservation • “Loss of topsoil represents the largest of [industrial food production’s] external costs.” • Decades to form, billions lost • Due from: – Tilling – Equipment – Livestock – Overgrazing – Excessive irrigation

Soil Conservation • Excessive irrigation – Depletion of underground aquifers – Reduction in soil fertility → desertification – Transportation of toxic materials – Decreases water storage capacity

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This is only 1 aspect  of sustainable  food production…..

Organic Production Methods 

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Organic Farm Systems

Non - Organic Farm Systems Uses crop residue & animal Uses chemical fertilizers manure Reduce soil erosion by crop rotation & cover cropping

Encourages soil erosion by excessive irrigation & equipment

Better soil quality

Salinization

Increased nutrient content Desertification

Organic Production Methods 

“Organic agriculture is a production system that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved.”  

-International Federation of Organic Agriculture Movements

Another Component of Sustainable Agriculture: Energy Consumption • Dietary protein choices • Animal protein production- 25 kcal avg – Chicken – Turkey – Milk & Pork – Eggs – Beef – Lamb

• Grain protein

Another aspect of sustainable agriculture… Biodiversity:

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• Genetic diversity and crop  variation • Natural centers of diversity – Sunflowers, blueberries, cranberries, walnuts, pecans, forage crops, grasses and medicinal plants

• Still import majority of food staples 

Major factor in loss of genetic

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…Spread of modern industrial agriculture • Traditional varieties replaced • Pesticides NEGATIVELY affect wildlife – Changing food production systems

• Causes loss of genetic diversity – Pests, diseases, pathogens, & environmental changes 

How do we achieve higher levels of genetic diversity?

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ORGANIC FARMING!

Genetic Engineering Benefits Reduces use of pesticides on some Allows for use of less toxic pesticides

Detriments Results in contamination of natural flora Threatens organic farming systems

Future Capacity of Food Production • “The amount of land we use to grow crops has decreased 12% since 1982 and 2% since 1997.” - USDA • Quantity of land needed dependent on food choices • Protein choices Meat Vegetable 3x more land needed 20x more energy 26x more water needed efficient

Important to Consider… • Minimizing external inputs: – Local, grass-fed proteins – nationwide produce shipping – – –

Community Food Systems • Definition- includes all processes involved in feeding a population – growing, harvesting, processing, packaging, transporting, marketing, consumption, and disposal of food and food-related items

• Protect agricultural landscape: buy local – Gain familiarity with regional agriculture – Explore venues (aka farmers’ markets, farm stands, community-supported farms) – Create connections with local producers

• http://www.pecad.fas.usda.gov/ • http://forum.ra.utk.edu/Archives/Summer2001/global.pdf- 151.8K - hybrid: 1, seeds: 2, vs: 1, hybrid seeds vs heiloom seeds: 2

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