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Are You Eating Green?
resented byshley Mineronita Berrymily Van Walleghanaclyn Strandimsey Cooperendy Markham
:// . . / /http www agclassroom org teacher
http://www.agclassroom.org/teacher/screensavers/apple.htmhttp://www.agclassroom.org/teacher/screensavers/apple.htmhttp://www.agclassroom.org/teacher/screensavers/apple.htm8/14/2019 Presentation 410 Current
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ADA position statement:
It is the position of the AmericanDietetic Association to encourageenvironmentally responsible
practices that conserve naturalrecourses, minimize the quantity ofwaste generated, and support the
ecological sustainability of the foodsystem--the process of food
production, transformation,distribution and consumption.
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Sustainability
Capable of being maintained overthe long term, and meeting theneeds of the present without
compromising the ability of futuregenerations to meet their need. Tomaintain the food system, the raw
materials (inputs) for foods andnatural resources used for foodtransformation and distributionmust be conserved, not depleted ordegraded.
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Sustainable Food SystemModel
. . ( :i gu re 1 S us ta in abl e F oo d Sy ste m M od el R ep ri nt ed w it h p er mi ss io n f ro m A me ri ca n D ie te ti c A ss oc ia ti on.u st ai na bl e F oo d S ys te m T as k F or ce, :Healthy Land Healthy People Building a Better Understanding of Sustainable Food Systems for Food and Nutrition
. , :Professionals Chicago IL; .)American Dietetic Association 2007
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Natural Resources are the foundation
of our life sustaining
Food System
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Soil Is a Living Ecosystem
Living organisms of the soil includeBacteria, fungi, protozoa, nematodes,arthropods, earthworms
The creatures living in the soil are criticalto soil quality.
They affect soil structure and thereforesoil erosion and water availability.
They can protect crops from pests anddiseases.
They are central to decomposition and
nutrient cycling and therefore affectplant growth and amounts of pollutantsin the environment.
Soil is home to a large proportion of theworld's genetic diversity.
Soil management affects soil quality.
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Urbanization
At the present growth rate of 1.1% per year, theU.S. population will double to more than half abillion people within the next 60 years.
approximately one acre of land is lost due tourbanization and highway construction forevery person added to the U.S. population
If this trend continues only 0.6 acres of farmlandwould be available to grow food for eachAmerican in 2050
1.8 acres per capita available today
1.2 acres per person is required in order tomaintain current American dietarystandards
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Urbanization
If present population growth, domestic foodconsumption and topsoil loss trends continue,the U.S. will most likely cease to be a foodexporter by approximately 2025 because food
grown in the U.S. will be needed for domesticpurposes.
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 theworld may also come into question if foodexports from the U.S. were to cease.
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Plants need clean air
/
oxidant
Particulate matter
fluoride
Sulfur Dioxide
:// . . . . .http www omafra gov on cAgricultural Crops mht:// . / / / / - - - - - - - - - - - - - -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
http://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/http://www.omafra.gov.on.ca/Effects%20of%20Air%20Pollution%20on%20Agricultural%20Crops.mhthttp://www.omafra.gov.on.ca/Effects%20of%20Air%20Pollution%20on%20Agricultural%20Crops.mhthttp://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/http://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/http://www.omafra.gov.on.ca/Effects%20of%20Air%20Pollution%20on%20Agricultural%20Crops.mhthttp://www.omafra.gov.on.ca/Effects%20of%20Air%20Pollution%20on%20Agricultural%20Crops.mhthttp://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/http://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/http://www.omafra.gov.on.ca/Effects%20of%20Air%20Pollution%20on%20Agricultural%20Crops.mhthttp://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/http://www.omafra.gov.on.ca/Effects%20of%20Air%20Pollution%20on%20Agricultural%20Crops.mhthttp://dprogram.net/2008/09/12/genetically-modified-gm-crops-increase-pesticide-use-and-fail-to-alleviate-poverty-reveals-new-report/8/14/2019 Presentation 410 Current
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Hybridization Affects GeneticResources
In wheat and barley, protein concentrationsdeclined by 30 to 50 percent between the years1938 and 1990.
Likewise, a study of 45 corn varieties developedfrom 1920 to 2001, grown side by side, foundthat the concentrations of protein, oil and three
amino acids have all declined in the newervarieties. Six minerals have declined by 22 to 39 percent in
14 widely grown wheat varieties developedover the past 100 years.
Official U.S. Department of Agriculture (USDA)nutrient
data shows that the calcium content ofbroccoli averaged
12.9 milligrams per gram of dry weight in
1950, but only 4.4 m / dr wei ht in 2003.
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Flour from WheatNutriCircles
Un enriched flour Whole Wheat flour
Enrichedflour
Blue bars= ,adequatered bars=inadequate
:// . / / .http drpasswater com nutrition_library davis_1 html
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NutriCircles
:// . . . / / .h ttp b ioin st cm u tex as e d u w illiam s nu trih tm
N u triC ircle s w e re d e ve lo p e d,a t th e U nive rsity o f Te xa s
.A u stin b y D on 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 kThe Wonderful World Within You
( , )1977 1998 .They show thenutritional quality of foods
in a diagram that is fareasier to grasp than a long
.list of numbers Theyillustrate
E t ifi ti f Nit d
http://bioinst.cm.utexas.edu/williams/books.htmhttp://bioinst.cm.utexas.edu/williams/books.htmhttp://bioinst.cm.utexas.edu/williams/books.htmhttp://bioinst.cm.utexas.edu/williams/books.htmhttp://bioinst.cm.utexas.edu/williams/books.htmhttp://bioinst.cm.utexas.edu/williams/books.htmhttp://bioinst.cm.utexas.edu/williams/books.htm8/14/2019 Presentation 410 Current
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Eutrification from Nitrogen andPhosphorus runoff (over
fertilization) http://www.landscapemanagement.net/landscape/Biological/Turf-fertility-the-responsible-way/ArticleStandard/Article/detail/65518
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Food Miles
Studies estimate that processed food in the United Statestravels over 1,300 miles, and fresh produce travels over1,500 miles, before being consumed.
http://attra.ncat.org/attra-pub/PDF/foodmiles.pdf
http://attra.ncat.org/attra-pub/PDF/foodmiles.pdfhttp://attra.ncat.org/attra-pub/PDF/foodmiles.pdf8/14/2019 Presentation 410 Current
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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 t th I fl
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ADA support these Influenceson 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 theFood 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
R ll f RD d DTR
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Roll of RDs and DTRs onsectors 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 andindirectly with warehousing
R ll f RD d DTR
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Roll of RDs and DTRs onsectors of the
Food System Production As large purchasers; impact what
crops, livestock and fisheries are
farmed Transformation
As large purchasers and dietaryexperts; impact processing,
packaging, labeling and marketing.
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Food and NutritionFood and Nutrition
Professionals Role inProfessionals Role in
Supporting Sustainable FoodSupporting Sustainable FoodSystemsSystems
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linical and public health professionals have.nfluence 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 andutilize 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 DA and food and nutrition professionals must -ontinue to be respected as sources of evidenced,ased information regarding food and nutrition andnderstanding the dynamics of food systems and . ( )ssues related to sustainability is imperative 5
Food and Nutrition ProfessionalsRole in Supporting Sustainable
Food Systems
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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 youcan employ to slow climate change
*Energy is needed to, ,grow transport
package and transport*food
Energy inputs to producepetrochemicals needed for
packagingo Landfillo Plastics and healtho Farm equipment
at Locally Grown Food toeduce Global WarmingEating locally grown food even helps
.in the fight against global warming
Leopold Center for SustainableAgriculture reports that the average
fresh food item on our dinner table, .travels 1 500 miles to get there
Buying locally produced foodeliminates the need for all that
-fuel guzzling transportation
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The Impact of Food
Agriculture
Transport
Manufacturing Packaging
Storage
Cooking
Waste
GHGHG
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.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 storageaverages
o %30 for cookingo %19 for refrigerationo %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
Energy Consumption
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Commercial sectors such as healthcare andrestaurants 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 ruraldevelopment occurs and drought increases
WaterUsage
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-For energy conservation
Minimize oven preheating timeCheck door sealsUse oven timers /Appropriate sized good condition cookwareTurning electric hob off a few mins earlier / /Eating more fresh sprouted fermented and uncooked
foodsInstall foot operated sinksIncorporate standards for water use in trainingsessions
- Water conservation can be achieved byInstalling floor operated sinks Thawing food in the refrigeratorRunning a full dishwasher
- , When selecting major kitchen appliances food servicemanagers should seek those with energy star labels which
can save up to 20 in new revenue for every dollar.aved
reparing foods what can be doneifferently in the commercial andome kitchen?
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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
Civil
Dietetics
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.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 nontherapeutic use of antibiotics can all be involved in
,local food production so it's important to make surethat the local food you buy is from farmers or
. gardeners using sustainable methods
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rocessed foods require much more&nergy water inputs and createore 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
.ocal foods are healthier ocally grown and organicood is fresher and lesspreserved Potentially higher nutrient
content at time of consumption Less highly processed foods in
your diet Reduction of hydrogenated and
partially hydrogenated fats
Why is it important to consumefood grown locally?
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.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
Top 10 Reasons to BuyFrom Local Sustainable
Farms
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What are other areas of the countryand 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 thefirst 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 theproduce to patients and staff Also has Vendor Ecology
--Farms to schools brings healthy food from local farms to school.children nationwide
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--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
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:n 2001 the US imported. %68 2 of our fish and shellfish.27 3 percent of confectionary
products
. , ,21 4 percent of fruits juices andnuts
.15 5 percent of vegetable oils. .9 3 percent of red meat
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ow to Eat Locally1. Shop weekly at your local farmers market or farm stand
2. Join a CSA (Community Supported Agriculture) and get weeklydeliveries of the season's harvest3. Buy from local grocers and co-ops committed to stocking local food4. Support restaurants and food vendors that buy locally produced food5. Preserve food from the season freeze, can, dry to eat later in
the year6. Throw a "Locally-Grown Party" and serve all local food7. Grow your own food in your yard or community garden plot8. Visit local farmers and "u-picks"9. Ask your grocer or favorite restaurant whatlocal foods they carry10. Visit the Eat Local resources web page
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Minimizing andMinimizing and
Managing WasteManaging Waste
Municipal Solid WasteMunicipal Solid Waste
Hazardous MaterialsHazardous Materials
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Municipal Solid Waste
Statistics Percent of paper recycled in the U.S.?
54.5%
Percent of aluminum cans recycled inthe U.S.?
48.6%
Percent of plastic bottles recycled inthe U.S.?
28.0%: :// . .Source http www epa gov
Municipal Solid Waste
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Municipal Solid WasteStatistics
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
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Local Resources to ReduceWorkplace Solid Waste
Knoxville Recycling Coalition local, non-profit organization that has
focused on environmentally soundwaste management practices for over20 years
mission is to seek sensible,
environmentally sound wastemanagement practices
works with the public, business,government, and community groups to
foster and support recycling in theKnoxville area
L l R R d
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Local Resources to ReduceWorkplace Solid Waste
Knoxville Recycling CoalitionCommercial Services
Start a recycling program at yourworkplace
Calculate your environmentalimpact
:// . / - /http knoxvillerecycles org commercial services
:// . / / - - /http knoxvillerecycles org recycling enviromental impact calculator
http://knoxvillerecycles.org/commercial-services/http://knoxvillerecycles.org/recycling/enviromental-impact-calculator/http://knoxvillerecycles.org/recycling/enviromental-impact-calculator/http://knoxvillerecycles.org/commercial-services/http://knoxvillerecycles.org/commercial-services/http://knoxvillerecycles.org/recycling/enviromental-impact-calculator/http://knoxvillerecycles.org/recycling/enviromental-impact-calculator/http://knoxvillerecycles.org/recycling/enviromental-impact-calculator/http://knoxvillerecycles.org/commercial-services/8/14/2019 Presentation 410 Current
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Local Resources to ReduceWorkplace Food Waste
Knoxville Second Harvest Food Bank
distributes food to 140,000 hungrypeople every month through a
network of Partner Agenciesthroughout East Tennessee
agencies are non-profit organizationsdedicated to feeding the hungry and
include church pantries, shelters,group homes, local kitchens, after-school program sites, rehabilitationcenters and many others
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Local Resources to ReduceWorkplace Food Waste
Knoxville Second Harvest FoodRescue
Knoxville Harvest program torescue prepared and perishablefood which would otherwise go bethrown away
Restaurants, schools, groceries,hospital cafeterias, etc. candonate
Delivers over 3 millions pounds of
food per year
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Reducing WorkplaceHazardous Materials
What makes a producthazardous?
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
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Reducing WorkplaceHazardous Materials
What are some common hazardousmaterials 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
R d i W k l
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Reducing WorkplaceHazardous Materials
How can you reduce hazardousmaterial use in the workplace?
Use alternatives to hazardous
cleaning products follow UTs example for a list of green
cleaning products to use in yourworkplace
http://www.pp.utk.edu/greencleaning/
http://www.pp.utk.edu/greencleaning/http://www.pp.utk.edu/greencleaning/8/14/2019 Presentation 410 Current
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Supporting SustainableSupporting Sustainable
AgricultureAgricultureSustainable agriculture: seeks toSustainable agriculture: seeks to
conserve finite resources for futureconserve finite resources for futuregenerations usegenerations use
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Soil Conservation
Loss of topsoil represents thelargest of [industrial foodproductions] external costs.
Decades to form, billions lost Due from:
Tilling
Equipment
Livestock
Overgrazing
Excessive irrigation
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Soil Conservation
Excessive irrigation Depletion of underground aquifers
Reduction in soil fertility
desertificationTransportation of toxic materials
Decreases water storage capacity
This is only 1 aspect of sustainable
food production..
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Organic Production Methods
rganic Farm Systemsrganic Farm Systems -on Organic Farmon Organic FarmSystemsystems
&Uses crop residue animalmanure
Uses chemical fertilizers
Reduce soil erosion by
&crop rotation covercropping
Encourages soil erosion by
&excessive irrigationequipment
Better soil quality Salinization
Increased nutrient content Desertification
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Organic Production Methods
Organic agriculture is a production systemthatsustains the health of soils,ecosystems and people. It relies on
ecological processes, biodiversity andcycles adapted to local conditions,
rather than the use of inputs with adverseeffects. Organic agriculture combines
tradition, innovation and science to benefitthe shared environment and promote fair
relationships and a good quality of life for allinvolved.
-International Federation of Organic
Agriculture Movements
Another Component of Sustainable
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Another Component of SustainableAgriculture:
Energy Consumption Dietary protein choices
Animal protein production- 25 kcal
avg Chicken
Turkey
Milk & Pork
Eggs
Beef
Lamb
Grain protein
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Another aspect ofsustainable 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
Ma or factor in loss of enetic
S d f d i d t i l
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Spread of modern industrialagriculture
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 ofgenetic diversity?
!ORGANIC FARMING
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Genetic Engineering
Benefits DetrimentsReduces use of pesticides on some Results in contamination of natural
floraAllows for use of less toxic pesticides Threatens organic farming systems
Future Capacity of Food
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Future Capacity of FoodProduction
The amount of land we use to growcrops has decreased 12% since1982 and 2% since 1997. - USDA
Quantity of land needed dependenton food choices
Protein choices
Meat Vegetable3x more land needed 20x more energy
efficient26x more water needed
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Important to Consider
Minimizing external inputs:
Local, grass-fed proteins
nationwide produce shipping
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Community Food Systems
Definition- includes all processesinvolved in feeding a population growing, harvesting, processing,
packaging, transporting, marketing,consumption, and disposal of food andfood-related items
Protect agricultural landscape: buy local Gain familiarity with regional agriculture
Explore venues (aka farmers markets,farm stands, community-supportedfarms)
Create connections with local producers
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http://www.pecad.fas.usda.gov/
http://forum.ra.utk.edu/Archives/Summer2001/global.pdf- 151.8- hybrid: 1, seeds: 2, vs: 1, hybrid seeds vs heiloom seeds: 2
http://www.pecad.fas.usda.gov/http://forum.ra.utk.edu/Archives/Summer2001/global.pdf-%20151.8KB%20-%20Knoxville%20-%20hybrid:%201,%20seeds:%202,%20vs:%201,%20hybrid%20seeds%20vs%20heiloom%20seeds:%202http://forum.ra.utk.edu/Archives/Summer2001/global.pdf-%20151.8KB%20-%20Knoxville%20-%20hybrid:%201,%20seeds:%202,%20vs:%201,%20hybrid%20seeds%20vs%20heiloom%20seeds:%202http://forum.ra.utk.edu/Archives/Summer2001/global.pdf-%20151.8KB%20-%20Knoxville%20-%20hybrid:%201,%20seeds:%202,%20vs:%201,%20hybrid%20seeds%20vs%20heiloom%20seeds:%202http://forum.ra.utk.edu/Archives/Summer2001/global.pdf-%20151.8KB%20-%20Knoxville%20-%20hybrid:%201,%20seeds:%202,%20vs:%201,%20hybrid%20seeds%20vs%20heiloom%20seeds:%202http://www.pecad.fas.usda.gov/