Research & Training 2015 Delivered by Lourdes Youth and Community Services Healthy Eating...

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Research & Training2015

Delivered byLourdes Youth and Community

Serviceswww.lycs.ie

Healthy Eating Without Costing the Earth

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THREATS FOR FUTURE OF FOOD

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Overview – the threats to food

Life expectancy in Ireland is 80. What year will you turn 80?What year will your kids/grandkids

turn 80?What will life be like on Earth then?

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Climate Change

Our food system CAUSES climate change (40% total emissions)

climate change THREATENS our food supply

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Climate Change

The global food system as a whole produces nearly 40% of carbon emissions. This includes producing, packaging, transporting, storing and cooking food

Worldwide livestock farming generates 18% of the planet's greenhouse gas emissions.

Transport is only 13%of greenhouse gas emissions. This obviously has major implications for food policy.

2006 report by the UN Food and Agriculture Organization (FAO)

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Resource Threats

Land - land ownership, esp in developing world is v unequal and dates to colonial times.

Soil - since 1960, one-third of the world’s arable land has been lost through erosion and other degradation. 

Water - By 2025, two-thirds of the world’s population may face water shortages.

Seeds/Genetic Modification - In last few decades a few huge companies have used intellectual property laws to commodify the world seed supply

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Peak Oil

It has taken between 50-300 million years to form, and yet we have managed to burn roughly half of all global oil reserves in merely 125 years or so. 

Cheap oil is running out. Oil is now being consumed four

times faster than it is being discovered, and the situation is becoming critical.

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Population Growth

The global population of 7.2 billion is set to increase to 9.6 billion by 2050

Many will want ‘western diet’

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Global /Globalisation Trends

Poverty reduction – more people in the economy

Growing inequality Urbanisation & Westernisation Climate change Peak Oil & Growing energy demands Mass species extinction Soil, air, water pollution Hunger Obesity & disease of affluence Growing population, but rate slowing Corporate control/Free trade

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Globalisation

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LABOUR ISSUES

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Who makes the money?

Banana Worker

Shipper

Shops & Supermarket

Importer & Ripener

Plantation Owner

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Banana Split Answers

Banana worker 1p Plantation owner 5p Shipper 4p Shop or supermarket 13p Importer and ripener 7p

Total 30p

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Labour Issues

As food producers become locked into global food chains, their prices are forced downwards, they try to stay profitable by increasing their use of flexible labour.

IN UK in 2002–03 a cut-throat price war by supermarkets on bananas led to prices falling by over 20 per cent, thus, the extremely low prices then being paid would have made it impossible for Costa Rican growers to continue to pay their workers the legal minimum wage.

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Labour Issues

In general, work in food sector, becoming more informal, less reliable.

Women tend to get more casual and informal work. Migrants also vulnerable to exploitation

Huge TNCs have the most power, and can control wages so as to keep profits up.

Safety issues are also a concern e.g. use of chemicals, fertilisers for agricultural workers.

Child labour e.g. cocoa & coffee industries Slave labour e.g. Thai shrimp industry

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FOOD IS BIG BUSINESS

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The Problems with Processed

• Unhealthy – high sugar, salt, fat

• Addictive ingredients to sell

• Cheap Fillers e.g. cellulose, horse

• Lower welfare (people and animals)

• More impact planet• High marketing, e.g. to kids• Less educated, poorer more

susceptible

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Food Processing

Invents a new product/a new desire or ‘need’

Adds ‘value’ (profit) to food items e.g. Turns cheap or free (US corn) crop into highly profitable

We pay for the ads and marketng and packaging

‘Externalises’ costs such as water, soil, land

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Cheap crops for food industry

MonocultureNeeds lots of fertiliser & pesticide &

waterHuge areas land, removes people &

animalsNeeds lots oilSend all over worldGMO in US etc. Some subsidised e.g. Corn in USFloods 3rd world markets, small

farmers lose

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Processed industrial food

Big businessRelies on cheap raw materials such

as corn, soy, wheat, sugar, palm oilGrown using pesticides, lots of oil

etc. Often uses bulkers e.g. wood or

waterAdvertising & marketing important

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Green Revolution 30s-60s

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Pollution

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Food Business Enemies and Friends

High commodity costs

Low labour costsTV ownership Low fat fadAccess to water, environmental

protection laws Intensive chicken

farming antibiotics

fertilisers cheap oil Grow it YourselfGMOspeople in cash

economySubsistence

agricultureFree trade laws

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Our Success – An interview

Product: ___________________________ Company: __________________________

Your profits rose by 21% this year. Congratulations! We’d love to know more about how you managed this. Can you tell us a bit about the product? What bulking agents did you use to reduce the raw material bill?

What other innovative technology did you avail of? (GMO, antibiotics, modern pesticides etc.)

You also own the plantation in ____________. How did you deal with the emerging trade union movement there, which is trying to get higher wages for workers?

Do you avail of any off-shore tax solutions?

 Do you enjoy any government subsidies or have you benefited from any recent free trade agreements?

 Environmental legislation is a growing problem for many manufacturers in that part of the world, due to the threat of climate change, soil erosion and habitat destruction. How did you minimise costs in this area?

 What about the demand from consumers and government to lessen dangerous additives and sugar?

 What was your marketing strategy? Which age group did you target and why?

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Individual or Corporate Responsibility?

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Industrial Food System

Fertilisers (after 2nd World War from munitions plus

cheap oil)

Monoculture to produce large

amount grain/other cash crops

Pesticides to control pests from

monoculture

Antibiotics for intensive produced

animals

What to do with surplus?• Give as Food Aid to 3rd

World (make dependent)• Process to add value• Force Free Trade laws to

open new markets

Consequences: • Disease from processed

food in US, UK• Hunger when poor can’t

buy food• Loss

habitats/biodiversity/climate change/soil erosion

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Community Based Food System

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Food Sustainability

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Food in 2050?

2 billion extra people to feedMany demanding more meat,

animal produceClimate change – reduced

fertile landWater scarcity?Peak oil, lack cheap energy?Soil degradationWho owns seeds?

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Some Global Food Issues

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FEED THE WORLD?

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Global Obesity

2.1 billion people – nearly 30% of the world’s population – are either obese or overweight (The Lancet)

Huge rise in last 30 yearsMajor public health epidemic in

both the developed and the developing world.

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Obesity & Inequality

Obesity rises in line with inequality (e.g. US high, Japan low)

Lower education/income associated with obesity

Poorer (low and middle income countries) now seeing huge rise in obesity & related illnesses

those on $1/$2 a day target market for food corporations

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New Malnourishment

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Hunger & Malnutrition

805 million people of the 7.3 billion people in the world, or one in nine, hungry.

42 percent reduction in the prevalence of undernourished people between 1990–92 and 2012–14. 

World produces more than enough food, but these people lack land to grow or money to buy food.

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Evolution?

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Nutritional Transition

In rich countries since 1970s , more processed foods, away from home eating and more edible oils and sugar-sweetened drinks. Less exercise.

In poorer countries from early 1990s but only recognized when diabetes, hypertension and obesity began to dominate the globe.

Few countries are serious in addressing prevention of the dietary challenges faced.

“Western diet.” high intake of refined carbohydrates, added sugars, fats, and animal-source foods. Diets rich in legumes, other vegetables, and coarse grains are disappearing in all regions and countries.

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Nutrition Transition

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Western Diet and Disease

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Global rise in diabetes, hypertension and obesity

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1/3 to ½ Global Food Wasted

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Food Waste (Tristam Stuart)

9 biscuits = global food supplyFollowing is LOST:

1 biscuit = lost @ farm (e.g. no fridges) 2 biscuits = 3 fed to livestock, but 2/3 of

that turns to heat and feces 2 = throw away directly into bins. 

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Ireland

Ireland is 8th-13th richest countries in the world

11th most developed, UNHDI (education, income, life expectancy)

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Obesity in Ireland

66% of men and 60% women overweight or obese

Higher than European average and growing rapidly

Four out of five over-50s in Ireland are overweight or obese.

1 in 4 children is overweight or obese

440 diabetes-related amputations were carried out in 2014

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Which deaths in Ireland (2011) lifestyle related?

Number % all deaths

1.Coronary Heart

Disease5,276 22.76

2. Stroke 2,107 9.09

3. Lung Cancers 1,669 7.20

4.Influenza & Pneumonia

1,536 6.63

5. Lung Disease 1,248 5.38

6.Colon-Rectum

Cancers1,039 4.48

7. Alzheimers/Dementia 874 3.77

8. Breast Cancer 806 3.48

9. Prostate Cancer 525 2.26

10. Diabetes Mellitus 474 2.04

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What does this image mean?

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Food Poverty in Ireland

Food poverty is on the rise in Ireland with over 600,000 people affected in 2013 (1 in 10)

defined as the inability to afford or access healthy food

children, lone-parent families and the unemployed hit particularly hard.

One in five of our children go to school or bed hungry

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Hungry Planet

In small groups take 3 photos of low, middle and high income country family & what they eat in 1 week. Compare photos from the 3 places.

What are main differences Which are healthier, more sustainable

diets? What do the pictures say about trends

in food as we get richer? Why are diets changing? How do the photos compare to food

consumed in Ireland past and present?

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WHAT INFLUENCES FOOD CHOICES

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Moving Debate

What people chose to put in their own mouths is a personal choice and responsibility

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3 Groups

An Guatemalan farmer who lives off land and sells corn in local market

A lone parent non-driver in council flats in north east inner city Dublin, family benefit, 4 kids

A disabled elderly person living in residential care in Monaghan

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Rate the factors that influence food choices around the world:

Amount of land they have and the weather/climate

Price of food Their class, social group or ethnicity Government advice on healthy eating e.g.

food pyramid Food advertising Fussy eating in kids What is available nearby Weight-loss diets, or other special diets e.g.

diabetes Cooking skills Climate change Commodity prices on stock exchange Trade agreements Culture Large corporate influence

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Food Knowledge

Car/House/Body exercise

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FOOD ADVICE

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Mixed Messages

What we hear Alternative voices

Eat lots of starchy food

Starchy food is similar to sugar and makes us fat, esp. if added sugar or white version

Fat is bad, chose low fat

Fat is fine, chose full fat. Low fat and high sugar/processing is worse

Chose low cholesterol food

Cholesterol in diet is ok, epigenetics decide if problem for you

Have some meat Meat is bad for planet. OR Meat is great, eat lots. (paleo)

Sugar is bad No evidence that sugar is bad ‘Health Food Made Easy Programme’

Junk food is bad Junk food is bad!

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Food Pyramid – any problems?

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Food Advice via Big Business

Ignore mainstream nutritional advice. Many big nutritional bodies are funded by Big Sugar http://iquitsugar.com/funded-by-big-sugar/

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Alternative Food Pyramid

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New US Food Advice

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CHOSING FOOD

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Which is alive?

A Robot Vs A Person

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Which produces what we need?

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Which is healthier?

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Chose Food Without Labels

Chose plants, not food from a plant

Foods, not food products.Enjoy your food, think about what you are putting in (maximum nutrients) not what you are depriving yourself of

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How To Read Labels

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Changing Food

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Look Out For

SugarsPalm Oil, Refined veg oil, trans fats Industrial Crops/maybe GMO, corn

and soyFillers, e.g. celluloseSaltNon Irish meatsUnsustainable fish productsFish or meat products or parts

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Reading Labels: Sugar

Total sugar content. Should be less than 5% or 5gm per 100gm to be low sugar food.

Allow extra 5gm more if a diary product as lactose is sugar.

Divide gms of sugar by 4 to get teaspoons e.g. 8gm is 2 teaspoons. Max per day should be 6-9 for adults. Most getting 35-40 teaspoons.

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Sugar By Other Names

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Margarine – a healthy food?

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Reading Labels

How many ingredients? Can you pronounce?

How much nutrition? Protein, iron, calcium..

Fat. Most oils (fat) in processed food are refined and not healthy.

Low Fat/No fat Many experts say full fat diary is healthier as less refined.

Salt Controversial whether we should avoid, but unrefined has more minerals.

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Traffic Light System

Do we need a points or traffic light system for food health/sustainablility?

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Comparing Foods Look at nutritional info – do you have any high sugar

or high fat foods. Is it healthy fat? Do you have non-food ingredients? Do you trust

them? Compare the label images and claims with the

nutritional info – any differences? Where do you think the main ingredients come from

(small sustainable farm/ large industrial farms/Ireland or abroad/factory or farm) ?

Which ingredients are addictive? Which are ‘bulkers’ or ‘enhancers’? Do you think any nutrients have been lost in the

product? Is it good value for money in terms of nutrition? If no

price, guess. Do you think your items are made sustainably?

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Controversial Ingredients

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1. Artificial Sweeteners - Aspartame

Aspartame, (E951) (aka Nutrasweet ,Amino Sweet). Nuurotoxin and carcinogen. Known to erode intelligence and affect short-term memory. Other adverse effects: brain tumor, diseases like lymphoma, diabetes, multiple sclerosis, Parkinson’s, Alzheimer’s, fibromyalgia, and chronic fatigue, emotional disorders like depression and anxiety attacks, dizziness, headaches, nausea, mental confusion, migraines and seizures.

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2. Artificial Sweetener - Acesulfame-K

A relatively new artificial sweetener found in baking goods, gum and gelatin, has not been thoroughly tested and has been linked to kidney tumors.

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3. Monosodium Glutamate (MSG / E621)

Flavour enhancer. MSG is known as an excitotoxin, a substance which overexcites cells to the point of damage or death. Regular consumption may result in depression, disorientation, eye damage, fatigue, headaches, and obesity. Found in: Chinese food (Chinese Restaurant Syndrome ) many snacks, chips, cookies, seasonings, most Campbell Soup products, frozen dinners, lunch meats

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4. Trans/Hydrogenated Fat

Trans fat extends the shelf life of food products

is among the most dangerous substances that you can consume.

Banned in Denmark increases the risk of heart attacks,

heart disease and strokes, and contributes to increased inflammation, diabetes and other health problems.

Found in: margarine, chips and crackers, baked goods, fast foods.

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5. High Fructose Corn Syrup

A source of sugar used in processed food especially drinks

Contributes to heart disease, obesity, cancer, dementia, liver failure, tooth decay.

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Food Dyes

May contribute to behavioural problems in children and lead to a significant reduction in IQ. Animal studies have linked other food colourings to cancer. Watch out for these ones: Blue #1 and Blue #2 (E133), Banned in Norway, Finland and

France. May cause chromosomal damage Red dye # 3 (also Red #40 – a more current dye) (E124)

Banned in 1990 after 8 years of debate from use in many foods and cosmetics. This dye continues to be on the market until supplies run out! Has been proven to cause thyroid cancer and chromosomal damage in laboratory animals, may also interfere with brain-nerve transmission.

Yellow #6 (E110) and Yellow Tartrazine (E102). Banned in Norway and Sweden. Increases the number of kidney and adrenal gland tumours in laboratory animals, may cause chromosomal damage. Found in: American cheese, sweets and carbonated beverages, lemonade and more.

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Task: Comment on these food claims

Organic Fair tradeSustainableMade in IrelandLow fat/fat freeContains Omega 3Natural FlavouringsTraceable

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Organic – yes or no?

Healthy antioxidants and lower levels of toxic metals and pesticides. (latest 2014

researchhttp://www.theguardian.com/environment/2014/jul/11/organic-food-more-antioxidants-study)

switching to organic fruit and veg could give the same benefits as adding 1 or 2 portions of the recommended "five a day".

Organic farming protects soil and pollutes water less.

BUT it is more expensive. Check out Dirty Dozen list of most toxic fruit and veg.

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Group Discussion

True or False - processed/junk food is cheaper, which is why disadvantaged groups are more likely to chose it.

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HEALTHY EATING ON A BUDGET

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Quick SwapsNOT GREAT BETTER BEST

Cornflakes & Skimmed Milk

Ready Brek & Full fat milk

Organic Porridge & Homemade Kefir or Raw milk

Packet of Crisps Packet of Popcorn Bag unsalted nuts

Fish & Chips Take Away

Prawn Cocktail (prawns from Thailand)

Tesco Coleslaw

Centra Breakfast Roll

Burger & Chips Take Away

Can of Coke

Cup a Soup

Nutrigrain Bar

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Alternatives

Instead of this: Get this:

Tesco Value Chicken Curry & Rice (for one) €1.29

2 Value fillets, healthy tikka sauce, frozen peas, pepper, sweet corn.€2.40 per person

Potatoes Sweet Potatoes

Strawberry Yoghurt Natural Yoghurt with fresh fruit

Frozen chips Sweet potato wedges homemade

Packet of crisps Packet of popcorn (not cheesey one)

Bacon & Egg Sandwich Egg Sandwich, egg and cheese sandwich

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Is real food more expensive?

Tesco Chicken nuggets and Moy Park whole chicken, almost same price per kilo, €4, but nuggets only 55% chicken

Bowl organic porridge and Tesco Cornflakes both 10c, but porridge much healthier

Tesco Value Cod fillets, €11.96/kg, Birds Eye Fish Fingers, €10.69/kg 58% Pollock, Tesco value Fish Fingers €3.88/kg, 65% Pollock. Donegal Catch Breaded Cod €14.98/kg

Tesco Everyday Value Chicken Curry 400G €1.29 but 13% chicken

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Healthy Food from Lidl/Aldi

Tinned wild salmon Tinned cooked beans

Tinned Tuna Organic potatoes

Organic/Free Range Eggs Sweet Potatoes

Large natural live yoghurt Organic cheddar cheese

Mussels , cod, smoked makerel Sundried tomatoes (though have preservative)

Avocados, bag €2 Organic minced beef

Brown Rice Whole wheat pasta

Almonds, other nuts Brown pitta bread

Nuts in shell Free range chicken

Organic apples, oranges Tinned tomatoes, passata

Fair trade organic bananas Olives

Organic porridge oats Range fruit and veg

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TIPS HEALTHY SUSTAINABLE EATING

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Food Rules - Michael Pollan

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Food Rules

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Tips Healthy, Sustainable Eating

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Tips Healthy, Sustainable Eating

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Tips Healthy, Sustainable Eating

Real (whole) food, i.e. food in the form that it grows in. The less done to it the better. Cook from scratch as much as possible.   Vegetables (fresh or frozen, preferably Irish grown in season) Fruit (as above, whole and fresh better than juice or dried but all have nutrients) Pulses e.g. Peas, beans, lentils (cook from dried or in cans but not in sauce) Eggs (free range if affordable) Poultry (free range if affordable) Fresh fish (sea caught, not farmed) Nuts, seeds, nut and seed butters Tinned fish (esp. dolphin friendly or pole and line caught) Healthy oils (e.g. olive oil, coconut oil) Avocados Live yoghurt, whole milk Unprocessed cheese, any type Organic soya products Irish beef, lamb, pork (not cold cooked meats) Brown/whole grain/whole wheat bread, rice and pasta (or other starches such as buckwheat,

wholegrain couscous etc) Whole oats (porridge) Corn (on the cob, polenta, tinned corn, frozen corn) Jacket potatoes or sweet potatoes Home-made baking and treats Very dark chocolate Fresh or dried herbs and spices Add wheat germ, sunflower seeds, pumpkin seeds, sesame seeds to cereals. Garlic, parsley

and turmeric to stews and curries

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WHERE OUR FOOD COMES FROM - IMPORTATION

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What I ate yesterday.

Write down 10 things you eat/drank yesterday and if home made/take away/GIY/organic etc.

What would you like to be eating more or less of?

Share (what you want) with partner.Discuss:What do you think are the issues

facing Irish people in general in terms of food.

What determines what you end up eating?

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• Half of what we spend on food and drink comes from abroad

 60% of imports could be produced in Ireland e.g. potatoes, carrots, apples ,fish, poultry, pork.

40% we couldn’t produce due to climate, e.g. tea, chocolate, oranges

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Imported Food

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If there was a problem and Ireland couldn’t import/transport food, within 7 days there would be food shortages.

If Ireland had to go back to being self-sufficient in food it would take 7 years.

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Are we self-sufficient?

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Why do we import stuff we could produce?

Neoliberal Globalisation/Free Trade – all markets are ‘open’, food is another commodity to be traded. Via WTO

Price – poorer countries often produce food at cheaper prices. Most fresh whole chickens here are Irish, once you go to catering level at the sandwich bar or café, nearly all of it is cheaper imports, often from Brazil and Thailand.

Industry issues –e.g. Boyne Valley Honey, says most of their honey is imported from Europe and South America because of the wet climate, lack of beekeepers and demise of Irish bees.

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Importing Food – pros and cons

In small groups brainstorm the pros and cons of importing food into Ireland, in terms of environment, sustainability, jobs, justice, nutrition, variety in diet etc.

Watch the film on Kenyan BeansSee if your list changes.Feedback

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Type of food European Union countries 

Countries outside ofthe European Union 

Cereals Netherlands, France, Denmark, Spain

Chile, Canada, Egypt, Pakistan, Thailand, Canada, Colombia, Costa Rica 

Prepared foods (includes processed food like sugar, chocolate, sweets) 

Spain, Germany, Republic of Ireland, Greece, France, Portugal 

USA, Israel, Turkey, India,China, Ghana, Egypt

Fruit and vegetables Italy, Germany, France, Spain  

Costa Rica, Colombia, Argentina, Brazil, Canada, Honduras, New Zealand

Dairy products 

Germany, Belgium, Netherlands, Finland Austria, Denmark Italy

Kosovo, Thailand, Canada, SingaporeArgentina, China,

Beverages 

Germany, Netherlands France, Luxembourg

Kenya, Israel, India, Brazil, Indonesia, USA, Canada 

Meat France, Germany, Netherlands

Brazil, Thailand, Argentina, USA 

Seafood Germany, Belgium, Denmark

Seychelles, USA, Thailand Philippines, India, Iceland 

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Where does our food come from?

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Neoliberal Globalisation

Promotes: economic liberalisation, privatisation, free trade, open markets, deregulation, reductions in government spending, enhance private sector.

 How: free trade agreements, CAP, World Trade Organisation (rules for members), IMF & World Bank, EU

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Policy Result

Reducing/removing taxes and tariffs, subsidies, price controls

You can’t protect indigenous food industry from cheap imports, food flown round the world

Deregulation (labour standards)

Wages go down, unions quashed, no minimum wage

Deregulation (environmental protection)

Big companies can cut rainforest to grow cash crops

Deregulation (animal & food protection)

Lower standards of welfare for animals and lower standards of food production

Free (liberal) trade

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The World Trade Organization (WTO) supervises

and liberalises international trade.

Started 1995, replacing the General Agreement on Tariffs and Trade (GATT), which stated in 1948

Deals with regulation of trade between participating countries; e.g. trade agreements, dispute resolution

WTO is trying to complete Doha Development Round negotiations (deadline 2005) but developing and developed countries can't agree on rules to regulate agricultural trade (rich world want to keep subsidies and developing don't agree).

Famously tens of thousands protested against WTO in Seattle in 1999.

As with other international financial institutions such as the IMF and the World Bank, the WTO's policies have been critisised for contributing to the widening gap between rich and poor, for benefitting mainly richer countries and for not seeking to protect labour rights and the environment.

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World Trade Organisation

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TTIP Trade Agreement

The Transatlantic Trade and Investment Partnership (TTIP) is a trade agreement that is presently being negotiated between the European Union and the United States.

It aims at removing trade barriers in a wide range of economic sectors to make it easier to buy and sell goods and services between the EU and the US.

On top of cutting tariffs across all sectors, the EU and the US want to tackle barriers behind the customs border – such as differences in technical regulations, standards and approval procedures. These often cost unnecessary time and money for companies who want to sell their products on both markets..

FROM: http://ec.europa.eu/trade/policy/in-focus/ttip/about-ttip/

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Who has the power?

World food producers contracted by a known client who decides terms & price

Small number of companies = huge power large food retailers or supermarkets (for example,

Wal-Mart, Carrefour, Tesco, Metro); large food-processing companies (such as Nestlé,

Unilever, Danone, Sysco); large fast-food chains (such as McDonald’s, KFC,

Starbucks, Subway); and (iv) other non-food firms (such as Benetton) and

private equity firms (such as Texas Pacific, Apax) operating fast-food and/or food-processing operations.

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'free' trade in agri-products

high-tech export oriented farming

low spending on domestic farming

open markets to food imports

privatisation (e.g. patent DNA)

increased use of fertilizers and pesticides

less land-reform

less rural reform e.g. irrigation

Globalisation of Global South agriculture

How were changes made?

Through IMF loan

conditionalities, or SAPs

Globalisation of Agriculture in South

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Chew On This

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Research Planning

What change would I like to see happen? (Who, what, where, when, how) & to what end?

If this doesn’t happen, what are risks for people and planet (bad health, poor exams, palm oil wrecking rainforest etc. )

What do I think are the barriers to this happening?

What info do I need/questions do I need to ask to find this out? Of whom?

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Research Planning

How can I check what services are already in place?

Who are the various stakeholders?/Who is likely to act on the info I generate?

What might they do, what do they need from me?

What is my own capacity/budget for this research/for a future project?

Can I combine getting info with a fun event/awareness raising?

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Research Planning

Is there a creative way I can display my findings for 8 Dec? Can I use photos, posters, graphs, quotes, video, case studies, stat, art, drama, music?

What are my top 2 or 3 ideas for my research project?

Can I do a SWOT analysis on them? (Compare strengths, weaknesses, opportunities & threats.

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Examples of research project:AIM: reduce amount of sugary &

highly processed food in creches and preschool level in Greystones

FIND OUT: What is being fed to kids/extent of problem (visit creches?)

FIND OUT: are parents/docs/dentists seeing diet related problems in kids locally? Are creches aware? Why do they do it?

FIND OUT: more about the sugar industry globally, labour and environmental costs.

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Ways of looking at WHY

When societies are industrialised, what is lost?

What are we addicted to? (Pre-mastication, far & sugar together, reward pathways)

What does sugar and junk replace, spiritually, emotionally?

Can we look at meeting a need rather than asking people to give something up?

Can we make healthy fashionable/desirable? Are their role-models? Young chefs? Musicians??

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Project Ideas

POTENTIAL OUTCOME: Display of finding in library, talks to parents at Cuidui meetings.

PROJECT IN FUTURE: Campaign targeting creches etc. Produce a consent form that parents must sign before sugar given to their kids. (Not vice versa)

Using photoshop design posters of people giving cigarettes to kids with shock warnings. Tap into Say No campaign by SafeFood

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Other Ideas:

Get kids and elders cooking together Community gardens selling preserves and ferments

or producing soup, healthy bars, herb packs, GIY packs, green smoothies,

Sharing Backyards Coops sharing wholefood orders Food maps of village/town/city Cookery Classes with a difference e.g. sustainability Urban gardening Ingredient Cards @ cookery classes Hungry Planet style photos of people’s

trolleys/dinners Art using recycled food containers Harnessing community orgs to help bring CSA/CG

produce to more people.

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Chew On This

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What are Community Kitchens?

A Community Kitchen is a group of like-minded individuals who come together on a regular basis to socialise and cook affordable and nutritious meals. The participants then sit down to share the meal or divide it up for each person to take home.

http://www.communitykitchens.org.au/About/

Similar: http://www.hope-community.org/node/249

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Changing Policy/GovernmentConsumer PowerDirect ActionCultural ActionCommunications/Awareness RaisingWalking the Walk/Living AlternativesSymbolic/SpiritualSolidarityLabour action

Action Ideas

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