Meat & Poultry Labeling Antibiotic Free- animals raised
without antibiotics Cage free (poultry)- ensures that chickens were
not housed in cages, but it does not mean the animals were given
access to the outdoors. Certified Humane- This is a voluntary
certification and label to ensure humane treatment of farm animals
from birth to slaughter Free range (poultry)- usually refers to
chicken and eggs that they produce. The chickens were not confined,
and were able to go outdoors and engage in natural behaviors.
Technically, it only means that the bird has access to the
outdoors, sometimes only 5 minutes/day. It is also possible that
the outdoors is a dirty or concrete feedlot. Grass Fed - According
to USDA regulations, this means that grass and forage are fed to
the animals throughout their life Natural- Used for labeling if the
meat does not contain any artificial flavoring, coloring agent, or
chemical preservatives, and if the product and its ingredients are
not more than minimally processed No Hormones (beef)- Documentation
showing no hormones have been used in raising the animals/ hormones
are not allowed in raising pork or poultry
Slide 4
Classifications Beef Prime- highest quality/ abundant marbling
Choice- high quality, but less marbling than prime Select- leaner
than higher grades/ less marbling Pork Not graded because generally
bred and fed to produce uniformly tender meat Poultry Grade A-
highest quality/ free of defects Grade B&C- used in further
processed products/ if sold retail, usually without a grade Lamb
Prime- very high in tenderness, juiciness, and flavor Choice-
slightly less marbling than prime, but still of very high
quality
Slide 5
Slide 6
What are they? A production process where animals are kept in a
small tight area which leads to waste disposal into the environment
and mistreatment of animals Also knows as factory Farms What types
of CAFOs exist? Beef Pork Chicken Turkey Egg Factory Farms
Slide 7
Types of CAFOs Beef In 2010, 34.2 million cattle were
slaughtered Painful mutilations include dehorning, castration, and
branding Chickens Every year nearly 9 million chickens are
slaughtered Chickens take 30-35 days to reach market weight In
1950s, it took 84 days to reach market weight
Slide 8
Chicken Size Comparison
Slide 9
Types of CAFOs Pork About 112 million pigs are slaughtered each
year Are kept in such tight cages that it is often impossible to
lie down or even turn to see their piglets
Slide 10
Types of CAFOs Turkey In 2007, 265 million turkeys were
slaughtered for meat Crowding at this level can cause turkeys to
injure each other so turkeys often have portions of their beaks and
toes removed at a young age Egg Factory Farms In 2007, 280 million
hens laid 77.3 billion eggs Male chicks dont lay eggs therefore,
260 million are killed each year upon hatching they are ground up
and repurposed in pet foods and cattle food
Slide 11
Facts about Consumption From 1971 to 2010, worldwide production
of meat tripled to around 600 billion pounds while global
population grew by just 81 percent Americans eat on average 1/2 lb
of meat a day = 180 lbs a year Americans now consume an average of
67 pounds of poultry per year, including at least 50 pounds of
chicken an increase of more than 100% since the 1970s. At this
rate, production will double by 2050 to approximately 1.2 trillion
pounds of meat per year, requiring more water, land, fuel,
pesticides and fertilizer and causing significant damage to the
planet and global health Americans consume 3x more meat than the
average meat of the global population Red meat still represents the
largest proportion of meat consumed in the U.S.- 58%- 22% of it
being processed The incidence of colorectal, esophagus, lung, and
liver cancer were all associated with red meat consumption
Increased risk with colorectal and lung cancer was associated with
higher intakes of processed meats
Slide 12
Fish Sources I.Farmed Fish II.Problems with Farmed Fish
III.Wild Caught Fish IV.Benefits of Wild Caught Fish V.Mercury in
Fish VI.High and Low Mercury Containing Fish I. Fish Labeling
Slide 13
Farm vs. Wild Fish Farming The controlled production of fish in
constructed facilities in captivity Why are they used? Shift in
society towards healthier choices increasing demand Global fish
consumption expected to rise by 25% by 2030 The FAO estimates that
the cost of catching fish in the wild is about 25% higher than the
value of the catch
Slide 14
Problems with Fish Farms Pollution Antibiotic use Disinfectants
Pesticides Waste Reduced biodiversity and disease when fish spread
when fish escape from the farms Several antibiotics banned in the
U.S. are used in other countries in which we export from Over 90%
of the salmon that is sold to us in stores is farm raised and can
contain up to 16 more contaminants than wild salmon
Slide 15
Wild Caught Fish Can be very misleading Some methods of wild
caught are highly destructive: dynamiting reefs, high-seas bottom-
trawling, and drift nets BUT can also encompass more desirable
low-impact- hand-liners, divers, pots, and traps
Slide 16
Benefits of Wild Caught Fish Higher levels of Omega-3 FA Low
levels of toxic compounds Often contain lower levels of mercury
than fish in farms No antibiotics, pesticides, herbicides No GMOs
Very low levels of disease in the fish
Slide 17
Mercury in Fish Low oxygen + low pH levels + warm water =
atmosphere that is favorable for the methylation process to begin
Nearly all fish have traces of methylmercury (mercury) in them, but
older fish typically have higher levels due to longer time for
accumulation In addition, larger fish and those higher up in the
food chain have higher levels due to eating smaller mercury
containing fish High Mercury containing fish: crabs, salmon,
tilapia, scallop, shrimp Low Mercury containing fish: Tuna (canned,
ahi), shark, swordfish, orange roughy, grouper, seabass
Slide 18
Fish Labeling Less than 2% of imported fish go through
inspection before sold and international fisheries do not need to
follow near the same regulations as the U.S. which makes it even
more important to buy domestic Seafood does NOT need to be labeled,
no enforcement mechanisms exist, and many fish are even
mislabeled
Slide 19
Produce Sources I.Genetically Modified Organisms II.Organics
III.Organic Labeling IV.Heirloom
Slide 20
GMOs What are they? Genetically modified organisms are foods
that have their basic genetic structure changed by adding a gene to
it Why should we be concerned? Increase in food allergies
Compromised drinking water and aquatic life Horizontal Gene
Transfer Outcrossing Creation of superfoods and superpests
Slide 21
GMO Examples Sweet corn Soybeans Salmon Tomatoes Potatoes
Papaya And products made from GM plants such as starch, chips,
tomato sauce
Slide 22
Organic What defines Organic It is an actual certification
(USDA certified) Avoids synthetic and harmful pesticides,
fertilizers, growth regulators, and livestock feed additives The
feed must also be organic
Slide 23
Understanding Organic Labeling 100% Organic Foods are
completely organic, may also have USDA seal Organic Contain at
least 95% organic ingredients, may also have USDA seal Made with
Organic Ingredients At least 70% organic ingredients and will not
display USDA seal Contains Organic Ingredients Contains less than
70% ingredients and will not display USDA seal Certified Organic is
used to label a farm, farmer, or product that has been certified in
accordance with USDA National Organic Program regulations.
Producers and handlers must be certified organic to sell, label, or
represent their products as certified organic. The USDA organic
logo may be used on these products
Slide 24
Heirloom Crops What are they?? Any garden plant that has a
history of being passed down within a family Some argue that an
heirloom variety must be at least 50 to 100 years old all agree
that heirloom fruits and vegetables are unique plant varieties
which are genetically distinct from the commercial varieties
popularized by industrial agriculture
Slide 25
Sustainability I.What is Sustainability? II.Biodiversity
III.Sustainable Farming IV.Commercial Farming V.Processed Foods and
Hidden labeling VI.Seasonability VII.Locavorism VIII.Farm to Fork
IX.Changes We Can make
Slide 26
What is Sustainability? Relating to, or being a method of
harvesting or using a resource so that the resource is not depleted
or permanently damaged
Slide 27
Biodiversity What is it? Variety of life in the world or in a
particular habitat or ecosystem Why is it important? Critical for
maintaining the basic planetary life support systems Example The
diversity of insects and avian pollinators is vital to agriculture
because they ensure that plants will produce harvestable crops
Slide 28
Sustainable Farming Do not raise more animals than the land is
capable of sustaining Farmers can use manure as fertilizer for
crops Eliminates need for chemical fertilizers and avoids pollution
issues associated with manure lagoons Most run by family farmers
who do not abuse the animals What is it up against? Smart Pasture
Operations is another industrial approach but are less crowded and
massive than CAFOs, and are also pasture-based
Slide 29
Commercial Farming In beef packing, 5 companies (IBP, Conagra,
Cargill, Farmland National Beef, & Packerland Packing Co.)
control 79% of the market In poultry production, 4 companies
process over 50% of all chickens and turkeys raised Twelve plant
crops account for more than three- quarters of the food consumed in
the world, and just threerice, wheat, and maizeare relied on for
more than half of the worlds food
Slide 30
Processed Foods & Hidden Labels Food processing is any
deliberate change in a food that occurs before its available for us
to eat Benefits: Processing methods destroy harmful pathogens Easy
to prepare and convenient Negatives: Potential negative affects of
food additives such as artificial sweeteners, fats, chemical
preservatives, artificial colors, and sodium Many are stripped of
valuable nutrients such as fiber, good fats, and antioxidants
Slide 31
Hidden Labeling Monosodium Glutamate (MSG) -A flavor enhancer
to emulate umami -MSG has been linked to asthma, headaches, and
heart irregularities -Although some foods may not directly contain
MSG, it can be formed through the manufacturing process- therefore,
it is in the product but NOT on the label -It can be found under
several names including hydrolyzed vegetable protein and natural
flavors Natural Flavors As long as the flavoring starts with a
natural ingredient, any chemicals can be added to it, AND
regardless of how many solvents are used= considered natural
Manufacturer has no legal obligation to disclose the chemicals that
are in them Its been said that many of these flavorings have more
ingredients than the foods they are being added to
Slide 32
Eating Seasonally By eating foods that are picked during peak
season, you get to enjoy fresh, unprocessed fruits and vegetables
By choosing to eat seasonally, you eliminate the environmental
damage that happens out-of- season produce while it travels
thousands of miles By purchasing fresh, unprocessed fruits and
vegetables from local farmers markets, your food dollar goes
directly to the farmer
Slide 33
FARM TO FORK What does farm to fork mean? Farm to fork refers
to a movement concerned with producing food locally and delivering
that food to local consumers The idea of food going directly from
your local farm to local fork has several goals. Maintain foods
natural health benefits and nutritional quality Improve the
economic vitality of small and local farms Ensure the safety of our
food supply Avoid of use of GMOs Encourage diversity in the types
of foods available regionally Decrease the environmental impact and
carbon footprint of factory farms and mass food production
Slide 34
Changes we can make!! If you eat one less burger a week, its
like taking your car off the road for 320 miles or line-drying your
clothes half the time If everyone in the U.S. ate no meat or cheese
just one day a week, it would be like not driving 91 billion miles
or taking 7.6 million cars off the road Shop at a farmers market
Dine at restaurants that support farmers markets or a local
sustainable food system Shop sustainable when purchasing meat,
dairy, and eggs
Slide 35
Chronic Diseases A recent study done in 2009, found those who
who consumed high amounts of meat had higher energy intakes (about
700 calories more per day) than those who consumed less AND were
33% more likely to have central obesity In 2009, a study was done
with over a half a million people which found that men and women
with the highest red meat intake, processed meat intake had an
elevated risk for overall mortality, cardiovascular mortality, and
cancer mortality A 2002 study found that frequent consumption of
processed meat was associated with a higher risk for type II
diabetes researchers estimated that substitutions of 1 serving per
day of red meat were associated with 7% to 19% lower mortality risk
It was also estimated that 9.3% of deaths in men and 7.6% in women
in these cohorts could be prevented at the end of follow up if all
individuals consumed.5 servings/day of red meat
Slide 36
Environmental Effects According to the (EPA), chemical and
animal waste runoff from factory farms is responsible for more than
173,000 miles of polluted rivers and streams. Runoff from farmlands
is one of the greatest threats to water quality today. According to
a 2006 report by the United Nations Food and Agriculture
Organization (FAO), our diets and, specifically, the meat in them
cause more greenhouse gases (carbon dioxide, methane, nitrous
oxide) to spew into the atmosphere than either transportation or
industry. Livestock farming accounting for 18% of greenhouse
emissions vs all the worlds cars, trains, planes and boats combined
to account for 13%
Slide 37
Did you know?? If you eat one less burger a week, its like
taking your car off the road for 320 miles or line-drying your
clothes half the time. If everyone in the U.S. ate no meat or
cheese just one day a week, it would be like not driving 91 billion
miles or taking 7.6 million cars off the road. The water needs of
livestock are tremendous, far above those of vegetables or grains.
An estimated 1,800 to 2,500 gallons of water go into a single pound
of beef. Meat accounts for 10 percent of Americans food spending.
Eating vegetables, grains and fruits in place of the 200 pounds of
beef, chicken and fish each non-vegetarian eats annually would cut
individual food bills by an average of $4,000 a year.