Professional Documents
Culture Documents
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.
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Urbanization
–
oxidant
Sulfur Dioxide
•
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.
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• http://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 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
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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.
Source: http://www.epa.gov
Local Resources to Reduce
Workplace Solid Waste
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