presentation 410 current

8/14/2019 Presentation 410 Current

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Are You Eating Green?

resented byshley Mineronita Berrymily Van Walleghanaclyn Strandimsey Cooperendy Markham

:// . . / /http www agclassroom org teacher
http://www.agclassroom.org/teacher/screensavers/apple.htmhttp://www.agclassroom.org/teacher/screensavers/apple.htmhttp://www.agclassroom.org/teacher/screensavers/apple.htm


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ADA position statement:

It is the position of the AmericanDietetic Association to encourageenvironmentally responsible

practices that conserve naturalrecourses, minimize the quantity ofwaste generated, and support the

ecological sustainability of the foodsystem--the process of food

production, transformation,distribution and consumption.


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Sustainability

Capable of being maintained overthe long term, and meeting theneeds of the present without

compromising the ability of futuregenerations to meet their need. Tomaintain the food system, the raw

materials (inputs) for foods andnatural resources used for foodtransformation and distributionmust be conserved, not depleted ordegraded.


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Sustainable Food SystemModel

. . ( :i gu re 1 S us ta in abl e F oo d Sy ste m M od el R ep ri nt ed w it h p er mi ss io n f ro m A me ri ca n D ie te ti c A ss oc ia ti on.u st ai na bl e F oo d S ys te m T as k F or ce, :Healthy Land Healthy People Building a Better Understanding of Sustainable Food Systems for Food and Nutrition

. , :Professionals Chicago IL; .)American Dietetic Association 2007


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Natural Resources are the foundation

of our life sustaining

Food System


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Soil Is a Living Ecosystem

Living organisms of the soil includeBacteria, fungi, protozoa, nematodes,arthropods, earthworms

The creatures living in the soil are criticalto soil quality.

They affect soil structure and thereforesoil erosion and water availability.

They can protect crops from pests anddiseases.

They are central to decomposition and

nutrient cycling and therefore affectplant growth and amounts of pollutantsin the environment.

Soil is home to a large proportion of theworld's genetic diversity.

Soil management affects soil quality.


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Urbanization

At the present growth rate of 1.1% per year, theU.S. population will double to more than half abillion people within the next 60 years.

approximately one acre of land is lost due tourbanization and highway construction forevery person added to the U.S. population

If this trend continues only 0.6 acres of farmlandwould be available to grow food for eachAmerican in 2050

1.8 acres per capita available today

1.2 acres per person is required in order tomaintain current American dietarystandards


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Urbanization

If present population growth, domestic foodconsumption and topsoil loss trends continue,the U.S. will most likely cease to be a foodexporter by approximately 2025 because food

grown in the U.S. will be needed for domesticpurposes.

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 theworld may also come into question if foodexports from the U.S. were to cease.


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Plants need clean air

/

oxidant

Particulate matter

fluoride

Sulfur Dioxide

:// . . . . .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 new/a Effects of Air Pollution on report
http://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/http://www.omafra.gov.on.ca/Effects%20of%20Air%20Pollution%20on%20Agricultural%20Crops.mhthttp://www.omafra.gov.on.ca/Effects%20of%20Air%20Pollution%20on%20Agricultural%20Crops.mhthttp://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/http://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/http://www.omafra.gov.on.ca/Effects%20of%20Air%20Pollution%20on%20Agricultural%20Crops.mhthttp://www.omafra.gov.on.ca/Effects%20of%20Air%20Pollution%20on%20Agricultural%20Crops.mhthttp://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/http://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/http://www.omafra.gov.on.ca/Effects%20of%20Air%20Pollution%20on%20Agricultural%20Crops.mhthttp://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/http://www.omafra.gov.on.ca/Effects%20of%20Air%20Pollution%20on%20Agricultural%20Crops.mhthttp://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/


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Hybridization Affects GeneticResources

In wheat and barley, protein concentrationsdeclined by 30 to 50 percent between the years1938 and 1990.

Likewise, a study of 45 corn varieties developedfrom 1920 to 2001, grown side by side, foundthat the concentrations of protein, oil and three

amino acids have all declined in the newervarieties. Six minerals have declined by 22 to 39 percent in

14 widely grown wheat varieties developedover the past 100 years.

Official U.S. Department of Agriculture (USDA)nutrient

data shows that the calcium content ofbroccoli averaged

12.9 milligrams per gram of dry weight in

1950, but only 4.4 m / dr wei ht in 2003.


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Flour from WheatNutriCircles

Un enriched flour Whole Wheat flour

Enrichedflour

Blue bars= ,adequatered bars=inadequate

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


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NutriCircles

:// . . . / / .h ttp b ioin st cm u tex as e d u w illiam s nu trih tm

N u triC ircle s w e re d e ve lo p e d,a t th e U nive rsity o f Te xa s

.A u stin b y D on 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 kThe Wonderful World Within You

( , )1977 1998 .They show thenutritional quality of foods

in a diagram that is fareasier to grasp than a long

.list of numbers Theyillustrate

E t ifi ti f Nit d
http://bioinst.cm.utexas.edu/williams/books.htmhttp://bioinst.cm.utexas.edu/williams/books.htmhttp://bioinst.cm.utexas.edu/williams/books.htmhttp://bioinst.cm.utexas.edu/williams/books.htmhttp://bioinst.cm.utexas.edu/williams/books.htmhttp://bioinst.cm.utexas.edu/williams/books.htmhttp://bioinst.cm.utexas.edu/williams/books.htm


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Eutrification from Nitrogen andPhosphorus runoff (over

fertilization) http://www.landscapemanagement.net/landscape/Biological/Turf-fertility-the-responsible-way/ArticleStandard/Article/detail/65518


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Food Miles

Studies estimate that processed food in the United Statestravels over 1,300 miles, and fresh produce travels over1,500 miles, before being consumed.

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


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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 t th I fl


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ADA support these Influenceson 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 theFood 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

R ll f RD d DTR


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Roll of RDs and DTRs onsectors 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 andindirectly with warehousing

R ll f RD d DTR


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Roll of RDs and DTRs onsectors of the

Food System Production As large purchasers; impact what

crops, livestock and fisheries are

farmed Transformation

As large purchasers and dietaryexperts; impact processing,

packaging, labeling and marketing.


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Food and NutritionFood and Nutrition

Professionals Role inProfessionals Role in

Supporting Sustainable FoodSupporting Sustainable FoodSystemsSystems


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linical and public health professionals have.nfluence 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 andutilize 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 DA and food and nutrition professionals must -ontinue to be respected as sources of evidenced,ased information regarding food and nutrition andnderstanding the dynamics of food systems and . ( )ssues related to sustainability is imperative 5

Food and Nutrition ProfessionalsRole in Supporting Sustainable

Food Systems


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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 youcan employ to slow climate change

*Energy is needed to, ,grow transport

package and transport*food

Energy inputs to producepetrochemicals needed for

packagingo Landfillo Plastics and healtho Farm equipment

at Locally Grown Food toeduce Global WarmingEating locally grown food even helps

.in the fight against global warming

Leopold Center for SustainableAgriculture reports that the average

fresh food item on our dinner table, .travels 1 500 miles to get there

Buying locally produced foodeliminates the need for all that

-fuel guzzling transportation


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The Impact of Food

Agriculture

Transport

Manufacturing Packaging

Storage

Cooking

Waste

GHGHG


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.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 storageaverages

o %30 for cookingo %19 for refrigerationo %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

Energy Consumption


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Commercial sectors such as healthcare andrestaurants 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 ruraldevelopment occurs and drought increases

WaterUsage


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-For energy conservation

Minimize oven preheating timeCheck door sealsUse oven timers /Appropriate sized good condition cookwareTurning electric hob off a few mins earlier / /Eating more fresh sprouted fermented and uncooked

foodsInstall foot operated sinksIncorporate standards for water use in trainingsessions

- Water conservation can be achieved byInstalling floor operated sinks Thawing food in the refrigeratorRunning a full dishwasher

- , When selecting major kitchen appliances food servicemanagers should seek those with energy star labels which

can save up to 20 in new revenue for every dollar.aved

reparing foods what can be doneifferently in the commercial andome kitchen?


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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

Civil

Dietetics


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.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 surethat the local food you buy is from farmers or

. gardeners using sustainable methods


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rocessed foods require much more&nergy water inputs and createore 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

.ocal foods are healthier ocally grown and organicood is fresher and lesspreserved Potentially higher nutrient

content at time of consumption Less highly processed foods in

your diet Reduction of hydrogenated and

partially hydrogenated fats

Why is it important to consumefood grown locally?


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.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

Top 10 Reasons to BuyFrom Local Sustainable

Farms


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What are other areas of the countryand 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 thefirst 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 theproduce to patients and staff Also has Vendor Ecology

--Farms to schools brings healthy food from local farms to school.children nationwide


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--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


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:n 2001 the US imported. %68 2 of our fish and shellfish.27 3 percent of confectionary

products

. , ,21 4 percent of fruits juices andnuts

.15 5 percent of vegetable oils. .9 3 percent of red meat


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ow to Eat Locally1. Shop weekly at your local farmers market or farm stand

2. Join a CSA (Community Supported Agriculture) and get weeklydeliveries of the season's harvest3. Buy from local grocers and co-ops committed to stocking local food4. Support restaurants and food vendors that buy locally produced food5. Preserve food from the season freeze, can, dry to eat later in

the year6. Throw a "Locally-Grown Party" and serve all local food7. Grow your own food in your yard or community garden plot8. Visit local farmers and "u-picks"9. Ask your grocer or favorite restaurant whatlocal foods they carry10. Visit the Eat Local resources web page


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Minimizing andMinimizing and

Managing WasteManaging Waste

Municipal Solid WasteMunicipal Solid Waste

Hazardous MaterialsHazardous Materials


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Municipal Solid Waste

Statistics Percent of paper recycled in the U.S.?

54.5%

Percent of aluminum cans recycled inthe U.S.?

48.6%

Percent of plastic bottles recycled inthe U.S.?

28.0%: :// . .Source http www epa gov

Municipal Solid Waste


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Municipal Solid WasteStatistics

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


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Local Resources to ReduceWorkplace Solid Waste

Knoxville Recycling Coalition local, non-profit organization that has

focused on environmentally soundwaste management practices for over20 years

mission is to seek sensible,

environmentally sound wastemanagement practices

works with the public, business,government, and community groups to

foster and support recycling in theKnoxville area

L l R R d


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Local Resources to ReduceWorkplace Solid Waste

Knoxville Recycling CoalitionCommercial Services

Start a recycling program at yourworkplace

Calculate your environmentalimpact

:// . / - /http knoxvillerecycles org commercial services

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


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Local Resources to ReduceWorkplace Food Waste

Knoxville Second Harvest Food Bank

distributes food to 140,000 hungrypeople every month through a

network of Partner Agenciesthroughout East Tennessee

agencies are non-profit organizationsdedicated to feeding the hungry and

include church pantries, shelters,group homes, local kitchens, after-school program sites, rehabilitationcenters and many others


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Local Resources to ReduceWorkplace Food Waste

Knoxville Second Harvest FoodRescue

Knoxville Harvest program torescue prepared and perishablefood which would otherwise go bethrown away

Restaurants, schools, groceries,hospital cafeterias, etc. candonate

Delivers over 3 millions pounds of

food per year


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Reducing WorkplaceHazardous Materials

What makes a producthazardous?

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


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What are some common hazardousmaterials 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

R d i W k l


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How can you reduce hazardousmaterial use in the workplace?

Use alternatives to hazardous

cleaning products follow UTs example for a list of green

cleaning products to use in yourworkplace

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


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Supporting SustainableSupporting Sustainable

AgricultureAgricultureSustainable agriculture: seeks toSustainable agriculture: seeks to

conserve finite resources for futureconserve finite resources for futuregenerations usegenerations use


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Soil Conservation

Loss of topsoil represents thelargest of [industrial foodproductions] external costs.

Decades to form, billions lost Due from:

Tilling

Equipment

Livestock

Overgrazing

Excessive irrigation


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Soil Conservation

Excessive irrigation Depletion of underground aquifers

Reduction in soil fertility

desertificationTransportation of toxic materials

Decreases water storage capacity

This is only 1 aspect of sustainable

food production..


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Organic Production Methods

rganic Farm Systemsrganic Farm Systems -on Organic Farmon Organic FarmSystemsystems

&Uses crop residue animalmanure

Uses chemical fertilizers

Reduce soil erosion by

&crop rotation covercropping

Encourages soil erosion by

&excessive irrigationequipment

Better soil quality Salinization

Increased nutrient content Desertification


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Organic Production Methods

Organic agriculture is a production systemthatsustains the health of soils,ecosystems and people. It relies on

ecological processes, biodiversity andcycles adapted to local conditions,

rather than the use of inputs with adverseeffects. Organic agriculture combines

tradition, innovation and science to benefitthe shared environment and promote fair

relationships and a good quality of life for allinvolved.

-International Federation of Organic

Agriculture Movements

Another Component of Sustainable


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Another Component of SustainableAgriculture:

Energy Consumption Dietary protein choices

Animal protein production- 25 kcal

avg Chicken

Turkey

Milk & Pork

Eggs

Beef

Lamb

Grain protein


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Another aspect ofsustainable 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

Ma or factor in loss of enetic

S d f d i d t i l


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Spread of modern industrialagriculture

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 ofgenetic diversity?

!ORGANIC FARMING


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Genetic Engineering

Benefits DetrimentsReduces use of pesticides on some Results in contamination of natural

floraAllows for use of less toxic pesticides Threatens organic farming systems

Future Capacity of Food


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Future Capacity of FoodProduction

The amount of land we use to growcrops has decreased 12% since1982 and 2% since 1997. - USDA

Quantity of land needed dependenton food choices

Protein choices

Meat Vegetable3x more land needed 20x more energy

efficient26x more water needed


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Important to Consider

Minimizing external inputs:

Local, grass-fed proteins

nationwide produce shipping


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Community Food Systems

Definition- includes all processesinvolved in feeding a population growing, harvesting, processing,

packaging, transporting, marketing,consumption, and disposal of food andfood-related items

Protect agricultural landscape: buy local Gain familiarity with regional agriculture

Explore venues (aka farmers markets,farm stands, community-supportedfarms)

Create connections with local producers


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http://www.pecad.fas.usda.gov/

http://forum.ra.utk.edu/Archives/Summer2001/global.pdf- 151.8- hybrid: 1, seeds: 2, vs: 1, hybrid seeds vs heiloom seeds: 2
http://www.pecad.fas.usda.gov/http://forum.ra.utk.edu/Archives/Summer2001/global.pdf-%20151.8KB%20-%20Knoxville%20-%20hybrid:%201,%20seeds:%202,%20vs:%201,%20hybrid%20seeds%20vs%20heiloom%20seeds:%202http://forum.ra.utk.edu/Archives/Summer2001/global.pdf-%20151.8KB%20-%20Knoxville%20-%20hybrid:%201,%20seeds:%202,%20vs:%201,%20hybrid%20seeds%20vs%20heiloom%20seeds:%202http://forum.ra.utk.edu/Archives/Summer2001/global.pdf-%20151.8KB%20-%20Knoxville%20-%20hybrid:%201,%20seeds:%202,%20vs:%201,%20hybrid%20seeds%20vs%20heiloom%20seeds:%202http://forum.ra.utk.edu/Archives/Summer2001/global.pdf-%20151.8KB%20-%20Knoxville%20-%20hybrid:%201,%20seeds:%202,%20vs:%201,%20hybrid%20seeds%20vs%20heiloom%20seeds:%202http://www.pecad.fas.usda.gov/

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