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
• /
fluoride

oxidant

Sulfur Dioxide

http://www.omafra.gov.on.cAgricultural Crops.mht Particulate matter

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
 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


 


•
Un enriched flour Whole Wheat flour

Blue bars=adequate ,
Enriched red bars=inadequate
flour
http://drpasswater.com/nutrition_library/davis_1.html
 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
illustrate
h ttp :// b io in st. cm . u texa s. e d u / w illia m s/ n u trih
. tm
 Eutrification from Nitrogen and
Phosphorus runoff (over
•
fertilization)
http://www.landscapemanagement.net/landscape/Biological/Turf-fertility-the-responsible-
way/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.
•
•
•
•
•
•
•
•


• 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
–
–
 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
 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 GHG
• Storage
• Cooking
• Waste
•
 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 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
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
 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, 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
 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

Source: http://www.epa.gov capable of causing injury or death through
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


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 Uses chemical fertilizers
manure

Reduce soil erosion by Encourages soil erosion by

crop rotation & cover excessive irrigation &
cropping 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

 …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 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