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

Presented by

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

http://www.agclassroom.org/tea

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

Figure 1. Sustainable Food System Model. (Reprinted with permission from: American Dietetic Association Sustainable Food System Task Force. 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 •

It is the natural resource that covers the earth like an orange peel, is the substance of life , is living, provides sustenance through it support of plants and animals

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Living organisms of the soil include Bacteria, fungi, protozoa ,nematodes, arthropods, earthworms

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Organisms living in concert with each other produce an environment that plants need to take up nutrients such as vitamins and minerals from the soil

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Soil organisms affect soil structure and therefore soil erosion and water availability.

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Organisms living in the soil can protect crops from pests and diseases by maintaining inhospitable pH levels

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Organisms are central to decomposition and nutrient cycling and therefore affect plant growth and the amounts of pollutants in the environment.

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Soil is a delicate ecosystem that take thousands of Years to revitalize once destroyed.

1) The Benefits of Making Healthy Soil http://www.youtube.com /watch?v=8tv38ygoV 2) U.S. dust bowl 1930 http://soils.usda.gov/sqi/concepts/soil_biology/biology.htmlhttp:/ /soils.usda.gov/education/facts/formation.html

Urbanization

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

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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. Hybrid seeds are not genetically designed to be planted a second year – Pesticide and Herbicide dependent

Flour from Wheat NutriCircles   Un enriched flour

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

Whole Wheat flour

Blue bars=adequate, red bars=inadequate

NutriCircles

NutriCircles were developed at the University of Texas, Austin by Donald R. Davis in collaboration with Roger J. Williams for his book, 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 http://bioinst.cm.utexas.edu/williams/nutri.htm numbers. They 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

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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 –

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

Food and Nutrition Professionals Role in Supporting Sustainable Food Systems

Food and Nutrition Professionals Role in • Clinical and public health professionals have Supporting Sustainable Food influence on patient and client food choices. Systems • 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 evidencedbased information regarding food and nutrition, and

*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 Eat Locally Grown Food to you can employ to slow climate • Energy inputs to produce Reduce Global Warming change 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-

The Impact of Food • • • • • • •

Agriculture Transport Manufacturing Packaging Storage Cooking Waste

GHG

Energy • Foodservice operations consume 2.5 times Consumption 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%

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 -For energy conservation and home kitchen? •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

Civil Dietetics “A term coined to reflect the promotion of a sustainable, just, economically viable, communitybased 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 non-therapeutic 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 Processed foods require much more partially hydrogenated fats 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

Top 10 Reasons to Buy From Local Sustainable 1. TASTESFarms 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

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:

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 Knoxville area

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 impact http://knoxvillerecycles.org/recycling/enviromental-impact-calculator/

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, after-school 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 http://www.secondharvestknox.com/programs/knoxville_harvest.html

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 ingestion, inhalation, or skin absorption.

Source: http://www.epa.gov

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

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

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

Organic Production Methods Organic Farm Systems

Non- Organic Farm Systems

Uses crop residue & animal manure

Uses chemical fertilizers

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: • 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 diversity….

…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?

ORGANIC

Genetic Engineering

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

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

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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