Presented by

Ashley Miner
Donita Berry
Emily Van Walleghan
Jaclyn Strand
Kimsey Cooper
Wendy Markham

http://www.agclassroom.org/tea
 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

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 Nutrition
Professionals. Chicago, IL:
American Dietetic Association; 2007.)
Natural Resources are the foundation
of our life sustaining
Food System
 Soil Is a Living Ecosystem
• It is the natural resource that covers the earth like an orange peel, is the substance of life , is living, provides
sustenance through it support of plants and animals

• Living organisms of the soil include Bacteria, fungi, protozoa ,nematodes, arthropods, earthworms

• Organisms living in concert with each other produce an environment that plants need to take up nutrients such as
vitamins and minerals from the soil
.
• Soil organisms affect soil structure and therefore soil erosion and water availability.

• Organisms living in the soil can protect crops from pests and diseases by maintaining inhospitable pH levels

• Organisms are central to decomposition and nutrient cycling and therefore affect plant growth and the
amounts of pollutants in the environment.

• Soil is a delicate ecosystem that take thousands of

Years to revitalize once destroyed.

1) The Benefits of Making Healthy Soil http://www.youtube.com /watch?v=8tv38ygoV

2) U.S. dust bowl 1930
http://soils.usda.gov/sqi/concepts/soil_biology/biology.htmlhttp:/
/soils.usda.gov/education/facts/formation.html
Urbanization
 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.
• Hybrid seeds are not genetically designed to
be planted a second year
– Pesticide and Herbicide dependent
<http://dprogram.net/2009/05/23/industrial-farming-is-giving-us-less-nutritious-food/>
•
• <phphttp://www.i-sis.org.uk/hybridS>
 Flour from Wheat
NutriCircles

Un enriched flour Whole Wheat flour

Blue bars=adequate,
Enriched flour red bars=inadequate
http://drpasswater.com/nutrition_library/davis_1.html
NutriCircles

NutriCircles were developed

at the University of Texas,
Austin by Donald R. Davis in
collaboration with Roger J.
Williams for his book,
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
http://bioinst.cm.utexas.edu/williams/nutri.htm
numbers. They illustrate
 Eutrification from Nitrogen and
Phosphorus runoff (over
•
fertilization)
http://www.landscapemanagement.net/landscape/Biological/Turf-fertility-the-responsible-
way/ArticleStandard/Article/detail/65518
 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
 Food and Nutrition
Professionals Role in
Supporting Sustainable
Food Systems
 Food and Nutrition
Professionals Role in
Supporting
• Clinical Sustainable
and public health Food
professionals have
influence on patient and client food choices.
Systems
• 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
 *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
Eat Locally Grown Food to
you can employ to slow climate
• Energy inputs to produce Reduce Global Warming
change
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-
 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%
 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
 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
Processed foods require much more
partially hydrogenated fats
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
Top 10 Reasons to Buy
From Local Sustainable
1. TASTESFarms
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
 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:
 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 Knoxville
area
 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 impact

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

http://www.secondharvestknox.com/programs/knoxville_harvest.html
 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
capable of causing injury or death through ingestion, inhalation, or
skin absorption.

Source: http://www.epa.gov
 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 & Uses chemical fertilizers
animal 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 diversity….

 …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
Genetic Engineering
 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
 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