Nfs 2000 Ada Food Sustainability

Running head: NATURAL RESOURCES AND ECOLOGICAL SUSTAINABILITY

Position of the American Dietetic Association: The Implementations to Conserve Natural Resources and Ecological Sustainability for Professionals Anna M. Fabus Professional Issues in Dietetics Professor Kull March 25, 2019

1

NATURAL RESOURCES AND ECOLOGICAL SUSTAINABILITY

2

Position of the American Dietetic Association: The Implementations to Conserve Natural Resources and Ecological Sustainability for Professionals The position of the American Dietetic Association is to utilize responsible practices that conserve natural resources, minimize waste generated, and support an ecologically sustainable food system.1 Registered dietitians and dietetic technicians registered can encourage the conservation of natural resources by making simple changes in their workplace. Understanding resulting costs of food production and food service is important when making decisions to encourage food system sustainability. Policies that support local sustainable food systems should be pushed for by food and nutrition professionals as well. The global food system current and in the future is all effected by the resources we have. This position is in effect until December 31, 2010 and is written by Alison H. Harmon and Bonnie L. Gerald.1 Food System The food and nutrition system is defined as “the transformation of raw materials into foods and then nutrients into health outcomes, within biophysical and sociocultural contexts”.1 This food system can be broken down even further into sections of production, transformation, distribution, access, and consumption. To create a sustainable food system, raw materials used throughout the food system process must be conserved. Sustainable diets must also be comprised of foods that encourage good human health and the sustainability of food production. Food and nutrition professionals can influence the conservation of natural resources, solid waste reduction, and ecological sustainability by their roles they play in the food system. Those who work in the clinical nutrition setting, such as registered dietitians and dietetic technicians registered, can influence patient food choices. Food and nutrition managers have some control over food distribution as well.1

NATURAL RESOURCES AND ECOLOGICAL SUSTAINABILITY

3

Energy The production, processing, packaging, and distribution of food has a high demand for energy. According to the Energy Information Administration, energy consumption will increase from petroleum from 33.5 quadrillion Btu in 1990 to 50 quadrillion Btu in 2030. Being as foodservice operations heavily use natural gas and electricity, 2.5 times the energy used by other activities in the building, there is much opportunity to reduce this consumption. In efforts to encourage energy reduction, Energy Star was created to award facilities that reduce from 25% to 60% with rebates or tax credits. Equipment such as super cookers are highly encouraged because they prepare food faster than conventional ways and consume less energy.1 Alternative sources of energy such as solar and wind are also highly encouraged as they become more cost effective. Building design approaches that integrate energy management systems and site placement to minimize environmental effects should be taken into consideration.1 The role of food and nutrition professionals is to understand energy consumption patterns and track them. Things to look for are peak demand times and conservation opportunities. Techniques that can be used are preheating time reduction and full loads to be cooked whenever possible. Timers to reduce opening oven doors and proper seals to decrease heat escape minimize excess energy consumption. Using residual heat on electric stovetops save on energy as well.1 Water Health care, public institutions, and restaurants consume 900 million gallons of water per day. Being as water is an essential natural resource, it is vital to be protected from contamination by this commercial sector. Conserving water reduces polluted runoff, decreases demand for reservoir construction, increases wetlands protection, and reduces operating costs for facilities.1

NATURAL RESOURCES AND ECOLOGICAL SUSTAINABILITY

4

Sanitation equipment now includes water-saving and energy-saving features. For example, the high-temperature final rinse spray nozzles for dish machines. Flow restrictors on kitchen sink faucets and not allowing faucets to run during food prep save water. Defrosting food in the refrigerator instead of under running water and using the correct amount of water in recipes decrease waste and minimize cooking time. Discouraging starchy foods in garbage disposals reduces the water used to flush it though the system as well.1 Air Quality Issues such as air pollution, depletion of the ozone layer, and global warming, clean air is becoming even more important to protect. Air pollution is the presence of substances in the air that are at concentration levels interfering with human comfort, health, and safety. Food service equipment such as broilers, fryers, smokers, and grills can generate air pollution. Service vehicles used by foodservice operations generate air pollution as well. Food and nutrition professionals can purchase alternative refrigerants when making purchasing decisions which will encourage alternative cleaning agents and pesticides that are safer for the environment. They should also work with facility engineers and maintenance departments to create efficient ventilation, climate control, and removal or particulates.1 Municipal Solid Waste To decrease byproduct waste, strategies such as source reduction, recycling, and composting are the preferred methods. Waste Wise is a free voluntary program that helps organizations create waste reduction programs. Food and nutrition professionals can compost left over food, recycle cans and cardboard, and donate leftovers to local homeless shelters.1

NATURAL RESOURCES AND ECOLOGICAL SUSTAINABILITY

5

Agriculture The education on agriculture basics and production methods that provide ecologically sustainable food choices is important for food and nutrition professionals. There are several issues with today’s farming methods, the biggest being excessive topsoil reduction. Organic production methods should be supported because they can improve soil fertility. This method adds organic material and utilizes crop rotation and cover cropping to increase nutrient content. Grain proteins are encouraged because they require only 2.2 kilocalories to produce versus beef at 40 kilocalories. Food and nutrition professionals can also recommend increasing dietary diversity and shopping at farmers’ markets where crop variety is sustainably grown. Buying local protects the agricultural landscape and supports local farm businesses with their food purchases. Purchasing farming shares before growing season and receiving the produce later on and connecting local producers with facilities is also encouraged.1 Conclusion The Position of the American Dietetic Association on how food and nutrition professionals can support the conservation of natural resources and ecological sustainability is extremely important. There are so many ways registered dietitians can help out this movement no matter what role they play. In the clinical setting, they can have some control over their patient’s diets and in food distribution ways to conserve energy. All of the recommendations for cutting down on energy spending was very helpful. For example, simple tasks like setting timers and using residual heat. Other ways of supporting the environment by way of sustainable diets can make a difference. Just the act of recommending more grain-based proteins and buying organic and local can go a long way. All in all, this article was very helpful in identifying the problems with our current food system and describing several techniques to combat them.

NATURAL RESOURCES AND ECOLOGICAL SUSTAINABILITY

6

References 1. Harmon, A. and Gerald, B. (2007). Position of the American Dietetic Association: Food and Nutrition Professionals Can Implement Practices to Conserve Natural Resources and Support Ecological Sustainability. Journal of the American Dietetic Association, 107(6), pp.1033-1043.