eating green power point

8/14/2019 Eating Green Power Point

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Presented by

Ashley MinerDonita Berry

Emily Van WalleghanJaclyn StrandKimsey Cooper

Wendy Markham

http://www.agclassroom.org/te
http://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 American DieteticAssociation to encourage environmentallyresponsible practices that conserve

natural recourses, minimize the quantityof waste generated, and support theecological sustainability of the foodsystem--the process of food production,

transformation, distribution andconsumption.


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Sustainability

Capable of being maintained over the longterm, and meeting the needs of the presentwithout compromising the ability of future

generations to meet their need. To maintainthe food system, the raw materials (inputs)for foods and natural resources used for foodtransformation and distribution must be

conserved, not depleted or degraded.


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Sustainable Food SystemModel

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


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Natural Resources are the foundationof our life sustaining

Food System


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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 wateravailability.

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.

http://soils.usda.gov/sqi/concepts/soil_biology/biology.html

1) The Benefits of Making Healthy Soil http://www.youtube.com/watch?v=8tv38ygoV2)U.S. dust bowl 1930
http://www.youtube.com/watch?v=8tv38ygoVhttp://www.youtube.com/watch?v=8tv38ygoV


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Urbanization


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Urbanization

If present population growth, domestic food consumptionand topsoil loss trends continue, the U.S. will most likelycease to be a food exporter by approximately 2025because 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 anincrease in America's trade deficit.

America is the world's largest food exporter, the future

survival of millions of people around the world may alsocome into question if food exports from the U.S. were tocease.


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Plants need clean air

/

oxidant

Particulate matter

fluoride

Sulfur Dioxide

http://www.omafra.gov.on.cAgricultural Crops.mhthttp://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-a/Effects of Air Pollution onreport
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/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 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 grownwheat varieties developed over the past 100 years.

Official U.S. Department of Agriculture (USDA) nutrientdata shows that the calcium content of broccoli averaged12.9 milligrams per gram of dry weight in 1950, but only4.4 mg/g dry weight in 2003.

Hybrid seeds are not genetically designed tobe planted a second year

Pesticide and Herbicide dependent


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Flour from WheatNutriCircles

Un enriched flour Whole Wheat flour

Enriched flourBlue bars=adequate,red bars=inadequate

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


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NutriCircles

http://bioinst.cm.utexas.edu/williams/nutri.htm

NutriCircles were developedat the University of Texas,

Austin by Donald R. Davis incollaboration with Roger J.Williams for his book,The Wonderful World Within You(1977, 1998). They show thenutritional quality of foods ina diagram that is far easier

to grasp than a long list ofnumbers. They illustrate

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.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


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Human Resources are thesustainers of Earths

Food System

Laborers Planter, harvesters, transporters, processers,

packagers, preparers, servers, wastecollectors

Managers Purchasers, sellers and

supervisors Professionals

Policy makers

ADA t th I fl


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ADA support these Influenceson the

Food SystemSocial 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 opportunitiesto 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, emergencyfood 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 ofwaste

Distribution and Access Purchase foods from wholesalers, retailers

and farmers markets Deal directly with transporters and indirectly

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 dietary experts; impact

processing, packaging, labeling and marketing.


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Food and NutritionProfessionals Role in

Supporting SustainableFood Systems


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Clinical and public health professionals haveinfluence on patient and client food choices.Food service departments in clinical and public settingssuch as hospitals have an important role in food

distribution. Dietetic professionals working with food companies canassist 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 ensureenergy efficiency in food preparationADA and food and nutrition professionals mustcontinue to be respected as sources of evidenced-

based information regarding food and nutrition, and

Food and NutritionProfessionals Role in

Supporting Sustainable FoodSystems


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On average the food we eatmakes up about 20% of our overallcarbon footprint

Changing your diet may be themost effective personal strategyyou can employ to slow climatechange

*Energy is needed togrow, transport,

package andtransport food*

Energy inputs to producepetrochemicals needed for

packagingo Landfillo Plastics and healtho Farm equipment

Eat Locally Grown Food toReduce Global WarmingEating locally grown food even helps

in the fight against global warming.Leopold Center for SustainableAgriculture reports that the averagefresh food item on our dinner tabletravels 1,500 miles to get there.

Buying locally produced foodeliminates the need for all that fuel-


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The Impact of Food

Agriculture

Transport

Manufacturing Packaging

Storage

Cooking

Waste

GHG


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Foodservice operations consume 2.5 times

more energy than other operations in a givenbuilding.

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%

Energy

Consumption


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Commercial sectors such as healthcareand restaurants consume 900 milliongallons of water per day which equates to

1% of the worlds freshwater supply.

On average, 1.5-2.5 gallons of water areused per meal in cafeterias and hospitals.

Water is increasingly being used as ruraldevelopment occurs and drought increases

Water

Usage


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-For energy conservation

Minimize oven preheating timeCheck door sealsUse oven timersAppropriate sized/good condition cookwareTurning electric hob off a few mins earlier

Eating more fresh/sprouted/ fermented and uncookedfoodsInstall foot operated sinksIncorporate standards for water use in training sessions

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

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

Preparing foodswhat can bedone differently in the commercial

and home kitchen?


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A term coined to reflect the promotion of asustainable, just, economically viable, community-based food system through the professional practicein community nutrition, education, research,consulting, and clinical nutrition.

-Healthy Land, Healthy People: A BetterUnderstanding of Sustainable Food Systems for Food

and Nutrition Professionals.

Civil

Dietetics


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Local vs. SustainableSustainable agriculture involves food productionmethods that are healthy, do not harm theenvironment, respect workers, are humane to

animals, provide fair wages to farmers, and supportfarming communities. Sustainability includes buyingfood as locally as possible. Buying local food does notguarantee that it is sustainably produced. Pesticides,chemical fertilizers, factory farming, hormone use,

and non-therapeutic use of antibiotics can all beinvolved in local food production, so it's important tomake sure that the local food you buy is from farmersor gardeners using sustainable methods.


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Processed foods require much moreenergy & water inputs and createmore packaging waste

Foods that are transported distances areoften packaged and/or preserved.Packaged foods affect the environmentby:

Energy inputs to produce

petrochemical products Waste in the landfill

Local foods are healthier. Locally grown and organicfood is fresher and lesspreserved Potentially higher nutrientcontent at time of consumption Less highly processed foods inyour diet Reduction of hydrogenated andpartially hydrogenated fats

Why is it important toconsume food grown locally?


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1.TASTES BETTER2.BETTER FOR YOU3.PRESERVES GENETIC

DIVERSITY4.GMO-FREE5.SUPPORTS LOCAL FARM

FAMILIES6.BUILDS COMMUNITY7.PRESERVES OPEN SPACE8.KEEPS YOUR TAXES IN CHECK9.SUPPORTS A CLEAN

ENVIRONMENT

AND BENEFITS WILDLIFE

Top 10 Reasons to Buy

From Local SustainableFarms


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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 thegovernment and independent groups tested serving local andorganic foods in hospitals.

--Three of Marylands hospitals have launched farmers markets

and are serving some foods from local farms to clients.

--On March 11, 2008, Morrison Management Specialists becamethe first majornational food service company to sign Healthy Food in Health.

--Dominican Hospital, Santa Cruz, CA partnered with local organicfarmers and developed a 3,800 sq ft on-site garden and servesthe produce to patients and staff Also has Vendor Ecology

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


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--More consumers haveaccess to farmers markets.

The number of farmersmarkets in the U.S.continues to increase with

4,385 markets in 2006, an18.32% increase since 2005since 2005.--


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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 ercent of red meat.


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How to Eat Locally

1. Shop weekly at your local farmers market or farm

stand2. Join a CSA (Community Supported Agriculture) and getweekly deliveries of the season's harvest3. Buy from local grocers and co-ops committed tostocking local food

4. Support restaurants and food vendors that buy locallyproduced food5. Preserve food from the season freeze, can, dry toeat later in the year6. Throw a "Locally-Grown Party" and serve all local food7. Grow your own food in your yard or community gardenplot8. Visit local farmers and "u-picks"9. Ask your grocer or favorite restaurant whatlocal foods they carry

10. Visit the Eat Local resources web page


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Minimizing and Managing

WasteMunicipal Solid Waste

Hazardous 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:


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Local Resources to ReduceWorkplace Solid Waste

Knoxville Recycling Coalition local, non-profit organization that has

focused on environmentally sound wastemanagement practices for over 20 years

mission is to seek sensible, environmentallysound waste management practices

works with the public, business,government, and community groups tofoster and support recycling in the Knoxvillearea

l d


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Local Resources to ReduceWorkplace Solid Waste

Knoxville Recycling CoalitionCommercial Services

Start a recycling program at yourworkplace

Calculate your environmental impact

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/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 hungry peopleevery month through a network of Partner

Agencies throughout East Tennessee agencies are non-profit organizations

dedicated to feeding the hungry and includechurch pantries, shelters, group homes, local

kitchens, after-school program sites,rehabilitation centers and many others


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Local Resources to ReduceWorkplace Food Waste

Knoxville Second Harvest Food Rescue

Knoxville Harvest program to rescue preparedand perishable food which would otherwise gobe 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


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Reducing WorkplaceHazardous Materials

What makes a product hazardous?A product is considered hazardous if it has one or more of thefollowing properties:* Flammable/combustiblecan easily be set on fire.

* Explosive/reactivecan detonate or explode through exposure to heat, sudden shock,pressure or incompatible substances.

* Corrosivechemical action can burn and destroy living tissues or othermaterials when brought in contact.

* Toxiccapable of causing injury or death through ingestion, inhalation, orskin 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


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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 your workplace

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


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Supporting Sustainable

AgricultureSustainable agriculture: seeks

to conserve finite resourcesfor future generations use


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Soil Conservation

Loss of topsoil represents the largest of[industrial food productions] externalcosts.

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 desertification

Transportation of toxic materials

Decreases water storage capacity

This is only 1 aspectof sustainable

food production..


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Organic Production Methods

Organic Farm SystemsOrganic Farm Systems Non- Organic FarmNon- Organic FarmSystemsSystems

Uses crop residue &animal manure

Uses chemical fertilizers

Reduce soil erosion bycrop rotation & cover

cropping

Encourages soil erosion byexcessive irrigation &

equipment

Better soil quality Salinization

Increased nutrient content Desertification


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Organic Production Methods

Organic agriculture is a production system thatsustains the health of soils, ecosystems andpeople. It relies on ecological processes,biodiversity and cycles adapted to local

conditions, rather than the use of inputs with

adverse effects. Organic agriculture combinestradition, innovation and science to benefit theshared environment and promote fair relationships

and a good quality of life for all involved.

-International Federation of Organic AgricultureMovements

Another Component of Sustainable


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Another Component of SustainableAgriculture:

Energy Consumption Dietary protein choices

Animal protein production- 25 kcal avg

ChickenTurkey

Milk & Pork

Eggs

Beef Lamb

Grain protein


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Another aspect of

sustainable agricultureBiodiversity: 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.

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


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Genetic Engineering

Future Capacity of Food


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Future Capacity of FoodProduction

The amount of land we use to growcrops has decreased 12% since 1982and 2% since 1997. - USDA

Quantity of land needed dependenton food choices

Protein choices


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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, anddisposal of food and food-related items

Protect agricultural landscape: buy local Gain familiarity with regional agriculture

Explore venues (aka farmers markets, farmstands, 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- 151.8- 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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