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Final draft Human diet

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Frazier Thurman

The document discusses the impact of human diet on sustainability. It argues that an optimal diet from a sustainability perspective is locally grown, organic, and plant-based. Such a diet reduces carbon footprint and environmental impact while supporting health and local economies. It notes the large role agriculture plays in economies and environmental issues like greenhouse gas emissions. Industrial agriculture relies on monocultures and heavy use of chemicals, while organic farming is better for the environment, soil health, and nutrition. Choosing local, organic, whole foods and cooking at home can significantly improve health and sustainability.

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1 The Human Diet and Sustainability Frazier Thurman Winter 2016 A study of the impact of human diet on current economics, the environment, human health, and global social conditions.
2 Introduction This paper will focus on what many industry leaders consider is the “optimal” human diet by way of reducing our carbon footprint, conserving and preserving natural resources, beneficially contributing to human health, and creating safe healthy jobs that support economic viability. I will discuss how food choice and food production affect many aspects of sustainability and life. The optimal human diet is not a single idea on its own self sustaining. Human diet has many impacts in the natural world and is impacted itself by many processes. This paper will attempt to bridge the gap between health and nutrition and consequence of choice. I will reference many sources. I will use books, scientific studies, peer reviewed journals, personal interviews, and documentaries to support that organic, locally grown and produced, plant based diets are optimal. I invite you to embrace and enjoy this paper and to look with an open mind at your own behavior and change as much or as little as you can. “I am only one, but I am one. I cannot do everything, but I can do something. And because I cannot do everything, I will not refuse to do the something that I can do.” ― Edward Everett Hale *Note, the author believes this diet and lifestyleis optimal for consumers where all categories and conditions apply.Such diets may not be possiblein all places around theworld, and for all communities .
3 Agriculture and Economics Food production is one of the major industries of the world; the Food and Agriculture Organization of the United Nations states that global food production worldwide annually is over 100trillion US$(4). The economic impact of the industry alone is massive and has the potential to support or suffocate many regions. The US is the top exporter of agricultural products at 395bill$ in 2012(11). The figure below from the USDA Ag census shows how many farms and regions in the US make over 30mil$ annually. More than 2 million people in the US claimtheir primary occupation is farming (4). This statistic doesn’t account for migrant workers, seasonal laborers, or family members related to farmers performing farm work. North Carolina State University (5) reports that 22 million people in the US work in some capacity related to food production, processing, and sales. At Figure 1: From USDA Ag Census Website
4 less than 2% of the total US population, these employees are working very hard to produce approx 2000lbs of food per person in the US annually (7). Food and Farming job security is much lower than in traditional desk jobs. Typically workers have to follow (8) crop work and do not have guaranteed positions year round. In 2001-2002, 53% of the hired agricultural labor force lacked authorization to work in the United States (12). Farming is a temperamental business. These numbers and available products can fluctuate daily/weekly/monthly as determined by ecosystemhealth, weather, political climate, disease and pests, and global climate change. Observing these numbers can help us understand the importance of food, food production, and agriculture. I’ve stated this introductory information near the beginning to help the reader begin to imagine the repercussions and consequences of mass food production. My hope is that as you read this paper you will become more aware of how your food decisions affects the local, regional, and global economy. Consumption choices affect nearly all of the information given above, especially in relation to individual energy and resource consumption. Often it is overlooked the effort assigned to producing a single serving of food, this paper and it’s data should help individuals grasp this concept in terms of sustainability in society, economics, and environment. Conventional and Organic Food Production Farming has long been considered the job of environmentalists; a traditional picture of people and families who steward the land, cultivate the soil, and care for animals. But as technology
5 has evolved and demand for more food at lower prices has increased; the face of farming has changed. Industrial Agriculture has taken over inducing large farms of 400+ acres of mostly cattle, dairies, corn, and soybeans. “In 1900, the average farm size was 147 acres, compared to 441 acres today. Farming and food production utilize nearly 50% of all habitable land in the world”(9). The top five agricultural commodities are cattle, dairy products, broilers (chicken), corn and soybeans. U.S. farmers produce 46% of the world's soybeans, 41% of the world's corn, 20.5% of the world's cotton, and 13% of the world's wheat (14). Corn is the top agricultural commodity in the US and sold up to 67bill$ in 2012(11). *Note this statistic does not include the govt. Ag subsidies for unsold commodity corn. Currently corn is mostly grown in huge monocultures using herbicides, pesticides, and GMO or treated seeds. Many scientists and real life industries have proven that monocultures severely destroy native ecosystems. They remove native plant and animal species, as well as habitat, and disrupt the natural ecosystem cycle by outcompeting for resources or displacement. Currently, almost every day we lose about 80,000acres of tropical rainforest to industrial Agriculture worldwide (13). Another issue with monocultures is that typically they are run until they cannot produce anymore, such that desertification takes place. As much as 12 million hectares are lost worldwide to desertification each year (11). The result is land that is non-arable and desolate. That may have once been a nourishing native prairie now a cracked desert wasteland. Huge amounts of chemicals in forms of fertilizers, soil conditioners, and pesticides have to be used to grow non-native crops in such giant amounts. Over the last 30 years alone, more than
6 90% of arable farmland in the world has been treated with agrochemical pesticides (10). Pesticide usage has declined, yet herbicide usage has increased significantly during the same period. “In 2007, the U.S. agriculture sector used 877 million pounds of pesticides (12).” When ecosystems and habitats are destroyed, soil health is negatively impacted. Soil that is unhealthy, compacted, or has been heavily eroded from too much tillage cannot be penetrated by these chemicals and so you end up with the problem of runoff. Runoff is any applied products that do not penetrate the soil and that are washed or swept away by wind, water, animals, and natural occurrences to anywhere else (18). Runoff leads to issues like ocean eutrophication; ocean dead zones like that in the Gulf of Mexico, polluted water resources, contaminated soils, and hazardous bio-wastes. Organic Agriculture is limited to a few natural fertilizers and chemicals as described by the National List under the National Organic Program (22). Due to these contentions organic farms tend to employ more people, grow more diversity on a single farm, and grow equal amounts of food matter per acre (23). In accordance with Organic food handling requirements, these food products must be kept separate from conventional products and labeled as such (22). Organic crops have been tested in many studies and actually show them containing more nutrients than conventionally produced crops and less likely to carry harmful toxic substances (24). From my experience studying Horticulture at OSU and being involved in the community, I’ve had the pleasure of meeting and exploring many local organic farms and orchards. All of them
7 have diversified interests. Not even a single farm I’ve visited on those trips were monoculture growing environments; further perpetuating that organic growers contribute more by way of soil rejuvenation and conservation of resources than conventional growers. The Co-Operative Experience First Alternative Co-Op was founded in 1970 out of a small house in downtown Corvallis. It began as a store share where members could order bulk products together that they could not otherwise find in the city. It evolved into a South town storefront where not only members, but the public could also shop to find natural and organic brands and produce. Since then First Alt has opened a second store, created a board of directors and joined the Natural Cooperative Grocers Association to combine forces and impact change throughout the region and the country. The co-op is an interesting place where on any given day you may find OSU footballers purchasing party pigs, townies shopping the u-grind peanut butter, or out-of-towners getting a snack from the deli salad bar. The co-op is a Mecca for diversity; especially in products. We carry fair trade, Rainforest alliance certified, Vegan, Gluten free, Organic, Local, Paleo, Dairy free, Soy free, and many other natural products; mostly determined by our board of directors, our members, and customer comments. We have most departments a standard grocery store would have including: Grocery, Bulk, Dairy, Chill, Meats, Deli, and Produce. The emphasis of the co-op however is that we cooperate with our community, employees, and members to create the vision that best suits all. First alternative is increasingly concerned with
8 sustainability efforts and has many employees on the Corvallis Sustainability Coalition. We also use solar panels and grey water recycling systems within the store. We focus on purchasing and selling products that are ethically sourced and produced. Perhaps the greatest thing, of which I enjoy most, about being a part of the co-op community is the environment of ideas and creativity that are nurtured here. Co-Op members and staff share ideas and information together in a protected space and creativity can flourish. It is here that a lot of my food production and diet related ideas were both confirmed and challenged. In my position of a produce stocker, I have had the absolute pleasure of working with large scale organic farmers, local food producers, and organic wholesalers alike. The produce department orders from a variety of these and tries its best to support local and organic farmers. A key characteristic of produce and the store itself is that product origin is emphasized as to be completely translucent with the customers. In produce, each sign has the origin printed on it offering some of the back story to the public. The Produce team periodically takes field trips to local farms where we source some of our produce. Here is where we get to see firsthand, and subsequently share with the community, the processes we are purposefully supporting. The Local Food Movement One such idea that is particularly important to food co-ops is supporting local business. Nowadays, most people and politicians are concerned about reducing the carbon footprint that we all have. Many people consider transportation the largest impact area. The largest impact
9 area may actually be food. At a contributing 17% (16) of a person’s total carbon footprint the kind of food, location originated and purchased from, and packaging contribute to the overall ‘foodprint’. Locally purchased food means that it originated from the same area it was sold in. Typically a store or community will define ‘Local’ by counties, or miles the product may have travelled. In Oregon, we’re really lucky because we essentially live in a food paradise. At any time, I can purchase any number of sodas, bread, beer, wine, desserts, rice, grains, fruit, vegetables, canned goods, and even prepared foods made of solely locally grown foods. This mostly is not true for citizens of other regions or climates. However that does not change my belief and the science that locally grown and sold food has a lower carbon footprint than mass produced and transported food items. A huge dietary benefit of eating locally sourced whole foods is that the food retains more of its original nutrition. Due to the simple fact that it did not (typically) go through a freeze and thaw cycle, and it will (typically) be consumed closer to the date it was harvested. Local food is fresher and more than likely more healthful for those of us that can get it. Purchasing locally grown or produced is in effect a way to support your community and ultimately yourself. The money spent within your community circulates and is spent more wisely than at a global scale. If you track a dollar spent at a farmers market, or a food co-op you may find that it is much more likely to remain in the community for longer than money spent at large corporate food stores.
10 Where you get your food is not the only determinant of its foodprint. There are other considerations that affect the energy used to produce, transport, and sell food products. It’s not you; it’s Meat. ..and it’s so much more than meat. The Agri-lobby has found a way to process pretty much every food type that you may buy today; from sweeteners, to artificial flavors and colors, meat and dairy products to food additives or preservatives (17) (20). But meat may have the best case for the worst kind of food. Confined Animal Feeding Operations are the most commonly used model to produce large amounts of meat and dairy without spending large money. CAFO’s are essentially animal feedlots where there has been documented criticism of animal welfare and treatment as well as waste disposal and pollution issues, obtuse water mismanagement problems, and general unpleasantness (18). Anyone familiar with CAFOs probably knows that the feed used in these conditions is less than ideal. “Less than ideal” in this case is a gross overstatement. Most corporately managed animal facilities use antibiotics, spent grains, and even recycled animal products to fatten up animals in a shorter time with less expensive inputs (18). There are more than a dozen plant based foods that supply more protein per serving than meat along with fiber and other phytonutrients that meat does not have. Below is a table representing various plant based foods that deliver powerful protein in a punch!
11 Get back in the kitchen! “A true key to good health is to own a pan and a spatula.” –Anonymous Indeed, learning how to cook may have the largest impact on community health than even exercise and nutrition education (20). The decline of a home cooked meal began around the time of World War 2, when both parents of a family where working to support the war effort (25). A new product arose out of the war machine: “convenience foods” Meals that were based in corn and starch, in single serving or family packages that could be easily slipped in to the oven or microwave a few minutes ahead of diner time. Agri-business and the government (who was subsidizing this development during and after WW2) suggesting mass marketing convenience foods to the public. These foods were originally designed for deployed war rations and are the original American TV dinner.
12 Today we are facing an epidemic of unhealthy and overweight people. Check out this statistic, “The average American consumes about 23 teaspoons of added sugars and sweeteners per day; the American Heart Association recommends between 5 and 9 teaspoons daily for an average adult. More than 68% of U.S. adults are overweight or obese (body mass index 25+), and 17% of children age 2-19 are obese (12) (21)”. Diet contributes to heart disease, certain cancers, and stroke—the three leading causes of U.S. deaths (12). Many health problems today are diet-related and may be simply eliminated by removing processed foods from the diet (21). If you can cook at least 90% of your meals at home centered on whole ingredients; you will be doing yourself a huge favor. Food is nutrition, nutrition is medicine. Therefore “Let food be thy medicine” – Hippocrates. Perspectiveand Conclusions My experience of having worked at the Co-Op in Corvallis, studying food personally, studying agriculture and sustainability at OSU has led me to believe a few statements. The first is that Agriculture has the largest impact on each person’s carbon footprint and the decision is enhanced by their diet. Products we choose to buy and consume determine the amount of energy spent and emissions produced. Organically grown and produced food should be priority over conventional because of this foodprint and health concerns. Second, that in order to foster a sustainable future, we must purchase and consume in a specific way. Food should be purchased locally, or have travelled the least amount of miles and
13 be minimally packaged. Local food not only provides cash flow to a community but also negative energy consumption by way of fossil fuels. Third; to achieve optimal health and nutrition from diet we must eat whole foods and have meals be plant based. We can no longer ignore the science that processed foods are poisoned, making us sick, and in many cases killing us. Those foods high in fat and sugar are not our allies. Nutrient dense foods like who grains, vegetables, and legumes should be center at the breakfast, lunch, and dinner table. There are many ways to eat; there are many things to eat. But there is only a few ways to achieve optimum health through diet; a healthy diet is composed of whole foods and is plant based. Works Cited: 1. Godfray, H. C. J., J. R. Beddington, I. R. Crute, L. Haddad, D. Lawrence, J. F. Muir, J. Pretty, S. Robinson, S. M. Thomas, and C. Toulmin. "Food Security: The Challenge of Feeding 9 Billion People." Science 327.5967 (2010): 812-18. Web. Jan.-Feb. 2016. 2. Goodland, Robert. "Environmental Sustainability in Agriculture: Diet Matters." Ecological Economics 23.3 (1997): 189-200. Web. Jan.-Feb. 2016. 3. G.R.I.D. Arendal http://www.grida.no/publications/rr/food-crisis/page/3562.aspx 4. Food and agriculture Organzation of the United Nations Website http://www.fao.org/economic/ess/ess-wca/en/ 5. USDA Ag Census 2007 -2012 http://www.agcensus.usda.gov/Publications/2012/Online_Resources/Ag_Atlas_Maps /Economics/Market_Value_of_Agricultural_Products_Sold/12-M012.php 6. North Carolina State University Agriculture Statistics https://www.cals.ncsu.edu/CollegeRelations/AGRICU.htm
14 7. "USDA ERS - U.S. Agricultural Trade." USDA ERS - U.S. Agricultural Trade. N.p., n.d. Web. 10 June 2016. 8. “La cosecha; the Harvest” 2010 Documentary Film Directed by: U. Roberto Romano 9. "Environmental Impacts of Farming." WWF Conserves Our Planet, Habitats, & Species like the Panda & Tiger. N.p., n.d. Web. 10 June 2016. 10. "Dangerous Pesticides Showing Up More and More In Our Urine and Breast Milk." Alternet. N.p., 2014. Web. 10 June 2016. 11. "2012 Census Highlights." USDA. N.p., n.d. Web. 10 June 2016. 12. University of Michigan, Center for Sustainable Systems, Factsheets: US food System, http://css.snre.umich.edu/css_doc/CSS01-06.pdf 13. "Measuring the Daily Destruction of the World's Rainforests." Scientific American 19 Nov. 2009: Online. 14. Agriculture Fact Sheet. N.p., n.d. Web. 10 June 2016. http://www.agday.org/media/factsheet.php 15. "Food’s Carbon Footprint." Green Eatz. N.p., n.d. Web. 10 June 2016. 16."Food Carbon Footprint Calculator - Home." Food Carbon Footprint Calculator - Home. N.p., n.d. Web. 10 June 2016. 17."Processed Foods Make up 70 Percent of the U.S. Diet." Processed Foods Make up 70 Percent of the U.S. Diet. N.p., n.d. Web. 10 June 2016. 18. http://water.usgs.gov/owq/AFO/proceedings/afo/index.html (*note* contains 5 speeches/discussions from a USGS conference on CAFOs) 19. Mcknight, Liz, N. Doolittle, K. Stitzel, D. Vafiadis, and K. Robb. "Simple Cooking with Heart: Nutrition Education and Improving Diet Quality through Culinary Skill-based Education." Journal of Nutrition Education and Behavior 45.4 (2013): n. pag. Web. 10 June 2016. 20. Kim, Evelyn. "The Amazing Multimillion-Year History of Processed Food." Sci Am Scientific American 309.3 (2013): 50-55. Web. 10 June 2016. 21. Sullivan, Tim. "Should We Break Up Big Food?." Harvard Business Review 91.5 (2013): 146-147. Business Source Premier. Web. 10 June 2016. 22. "Section A. Standards." Agricultural Marketing Service. N.p., n.d. Web. 10 June 2016. 23. Taji, Acram; Reganold, John; Kristiansen, Paul. Organic Agriculture : A Global Perspective. Victoria: CSIRO PUBLISHING, 2006. Ebook Library. Web. 10 Jun. 2016.
15 24. Youngberg, Garth, and Suzanne P. Demuth. "Organic Agriculture in the United States: A 30-year Retrospective." Renewable Agriculture and Food Systems Renew. Agric. Food Syst. 28.04 (2013): 294-328. Web. 10 June 2016. 25. Collingham, E. M. The Taste of War: World War Two and the Battle for Food. London: Allen Lane, 2011. Print.

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Final draft Human diet

  • 1. 1 The Human Diet and Sustainability Frazier Thurman Winter 2016 A study of the impact of human diet on current economics, the environment, human health, and global social conditions.
  • 2. 2 Introduction This paper will focus on what many industry leaders consider is the “optimal” human diet by way of reducing our carbon footprint, conserving and preserving natural resources, beneficially contributing to human health, and creating safe healthy jobs that support economic viability. I will discuss how food choice and food production affect many aspects of sustainability and life. The optimal human diet is not a single idea on its own self sustaining. Human diet has many impacts in the natural world and is impacted itself by many processes. This paper will attempt to bridge the gap between health and nutrition and consequence of choice. I will reference many sources. I will use books, scientific studies, peer reviewed journals, personal interviews, and documentaries to support that organic, locally grown and produced, plant based diets are optimal. I invite you to embrace and enjoy this paper and to look with an open mind at your own behavior and change as much or as little as you can. “I am only one, but I am one. I cannot do everything, but I can do something. And because I cannot do everything, I will not refuse to do the something that I can do.” ― Edward Everett Hale *Note, the author believes this diet and lifestyleis optimal for consumers where all categories and conditions apply.Such diets may not be possiblein all places around theworld, and for all communities .
  • 3. 3 Agriculture and Economics Food production is one of the major industries of the world; the Food and Agriculture Organization of the United Nations states that global food production worldwide annually is over 100trillion US$(4). The economic impact of the industry alone is massive and has the potential to support or suffocate many regions. The US is the top exporter of agricultural products at 395bill$ in 2012(11). The figure below from the USDA Ag census shows how many farms and regions in the US make over 30mil$ annually. More than 2 million people in the US claimtheir primary occupation is farming (4). This statistic doesn’t account for migrant workers, seasonal laborers, or family members related to farmers performing farm work. North Carolina State University (5) reports that 22 million people in the US work in some capacity related to food production, processing, and sales. At Figure 1: From USDA Ag Census Website
  • 4. 4 less than 2% of the total US population, these employees are working very hard to produce approx 2000lbs of food per person in the US annually (7). Food and Farming job security is much lower than in traditional desk jobs. Typically workers have to follow (8) crop work and do not have guaranteed positions year round. In 2001-2002, 53% of the hired agricultural labor force lacked authorization to work in the United States (12). Farming is a temperamental business. These numbers and available products can fluctuate daily/weekly/monthly as determined by ecosystemhealth, weather, political climate, disease and pests, and global climate change. Observing these numbers can help us understand the importance of food, food production, and agriculture. I’ve stated this introductory information near the beginning to help the reader begin to imagine the repercussions and consequences of mass food production. My hope is that as you read this paper you will become more aware of how your food decisions affects the local, regional, and global economy. Consumption choices affect nearly all of the information given above, especially in relation to individual energy and resource consumption. Often it is overlooked the effort assigned to producing a single serving of food, this paper and it’s data should help individuals grasp this concept in terms of sustainability in society, economics, and environment. Conventional and Organic Food Production Farming has long been considered the job of environmentalists; a traditional picture of people and families who steward the land, cultivate the soil, and care for animals. But as technology
  • 5. 5 has evolved and demand for more food at lower prices has increased; the face of farming has changed. Industrial Agriculture has taken over inducing large farms of 400+ acres of mostly cattle, dairies, corn, and soybeans. “In 1900, the average farm size was 147 acres, compared to 441 acres today. Farming and food production utilize nearly 50% of all habitable land in the world”(9). The top five agricultural commodities are cattle, dairy products, broilers (chicken), corn and soybeans. U.S. farmers produce 46% of the world's soybeans, 41% of the world's corn, 20.5% of the world's cotton, and 13% of the world's wheat (14). Corn is the top agricultural commodity in the US and sold up to 67bill$ in 2012(11). *Note this statistic does not include the govt. Ag subsidies for unsold commodity corn. Currently corn is mostly grown in huge monocultures using herbicides, pesticides, and GMO or treated seeds. Many scientists and real life industries have proven that monocultures severely destroy native ecosystems. They remove native plant and animal species, as well as habitat, and disrupt the natural ecosystem cycle by outcompeting for resources or displacement. Currently, almost every day we lose about 80,000acres of tropical rainforest to industrial Agriculture worldwide (13). Another issue with monocultures is that typically they are run until they cannot produce anymore, such that desertification takes place. As much as 12 million hectares are lost worldwide to desertification each year (11). The result is land that is non-arable and desolate. That may have once been a nourishing native prairie now a cracked desert wasteland. Huge amounts of chemicals in forms of fertilizers, soil conditioners, and pesticides have to be used to grow non-native crops in such giant amounts. Over the last 30 years alone, more than
  • 6. 6 90% of arable farmland in the world has been treated with agrochemical pesticides (10). Pesticide usage has declined, yet herbicide usage has increased significantly during the same period. “In 2007, the U.S. agriculture sector used 877 million pounds of pesticides (12).” When ecosystems and habitats are destroyed, soil health is negatively impacted. Soil that is unhealthy, compacted, or has been heavily eroded from too much tillage cannot be penetrated by these chemicals and so you end up with the problem of runoff. Runoff is any applied products that do not penetrate the soil and that are washed or swept away by wind, water, animals, and natural occurrences to anywhere else (18). Runoff leads to issues like ocean eutrophication; ocean dead zones like that in the Gulf of Mexico, polluted water resources, contaminated soils, and hazardous bio-wastes. Organic Agriculture is limited to a few natural fertilizers and chemicals as described by the National List under the National Organic Program (22). Due to these contentions organic farms tend to employ more people, grow more diversity on a single farm, and grow equal amounts of food matter per acre (23). In accordance with Organic food handling requirements, these food products must be kept separate from conventional products and labeled as such (22). Organic crops have been tested in many studies and actually show them containing more nutrients than conventionally produced crops and less likely to carry harmful toxic substances (24). From my experience studying Horticulture at OSU and being involved in the community, I’ve had the pleasure of meeting and exploring many local organic farms and orchards. All of them
  • 7. 7 have diversified interests. Not even a single farm I’ve visited on those trips were monoculture growing environments; further perpetuating that organic growers contribute more by way of soil rejuvenation and conservation of resources than conventional growers. The Co-Operative Experience First Alternative Co-Op was founded in 1970 out of a small house in downtown Corvallis. It began as a store share where members could order bulk products together that they could not otherwise find in the city. It evolved into a South town storefront where not only members, but the public could also shop to find natural and organic brands and produce. Since then First Alt has opened a second store, created a board of directors and joined the Natural Cooperative Grocers Association to combine forces and impact change throughout the region and the country. The co-op is an interesting place where on any given day you may find OSU footballers purchasing party pigs, townies shopping the u-grind peanut butter, or out-of-towners getting a snack from the deli salad bar. The co-op is a Mecca for diversity; especially in products. We carry fair trade, Rainforest alliance certified, Vegan, Gluten free, Organic, Local, Paleo, Dairy free, Soy free, and many other natural products; mostly determined by our board of directors, our members, and customer comments. We have most departments a standard grocery store would have including: Grocery, Bulk, Dairy, Chill, Meats, Deli, and Produce. The emphasis of the co-op however is that we cooperate with our community, employees, and members to create the vision that best suits all. First alternative is increasingly concerned with
  • 8. 8 sustainability efforts and has many employees on the Corvallis Sustainability Coalition. We also use solar panels and grey water recycling systems within the store. We focus on purchasing and selling products that are ethically sourced and produced. Perhaps the greatest thing, of which I enjoy most, about being a part of the co-op community is the environment of ideas and creativity that are nurtured here. Co-Op members and staff share ideas and information together in a protected space and creativity can flourish. It is here that a lot of my food production and diet related ideas were both confirmed and challenged. In my position of a produce stocker, I have had the absolute pleasure of working with large scale organic farmers, local food producers, and organic wholesalers alike. The produce department orders from a variety of these and tries its best to support local and organic farmers. A key characteristic of produce and the store itself is that product origin is emphasized as to be completely translucent with the customers. In produce, each sign has the origin printed on it offering some of the back story to the public. The Produce team periodically takes field trips to local farms where we source some of our produce. Here is where we get to see firsthand, and subsequently share with the community, the processes we are purposefully supporting. The Local Food Movement One such idea that is particularly important to food co-ops is supporting local business. Nowadays, most people and politicians are concerned about reducing the carbon footprint that we all have. Many people consider transportation the largest impact area. The largest impact
  • 9. 9 area may actually be food. At a contributing 17% (16) of a person’s total carbon footprint the kind of food, location originated and purchased from, and packaging contribute to the overall ‘foodprint’. Locally purchased food means that it originated from the same area it was sold in. Typically a store or community will define ‘Local’ by counties, or miles the product may have travelled. In Oregon, we’re really lucky because we essentially live in a food paradise. At any time, I can purchase any number of sodas, bread, beer, wine, desserts, rice, grains, fruit, vegetables, canned goods, and even prepared foods made of solely locally grown foods. This mostly is not true for citizens of other regions or climates. However that does not change my belief and the science that locally grown and sold food has a lower carbon footprint than mass produced and transported food items. A huge dietary benefit of eating locally sourced whole foods is that the food retains more of its original nutrition. Due to the simple fact that it did not (typically) go through a freeze and thaw cycle, and it will (typically) be consumed closer to the date it was harvested. Local food is fresher and more than likely more healthful for those of us that can get it. Purchasing locally grown or produced is in effect a way to support your community and ultimately yourself. The money spent within your community circulates and is spent more wisely than at a global scale. If you track a dollar spent at a farmers market, or a food co-op you may find that it is much more likely to remain in the community for longer than money spent at large corporate food stores.
  • 10. 10 Where you get your food is not the only determinant of its foodprint. There are other considerations that affect the energy used to produce, transport, and sell food products. It’s not you; it’s Meat. ..and it’s so much more than meat. The Agri-lobby has found a way to process pretty much every food type that you may buy today; from sweeteners, to artificial flavors and colors, meat and dairy products to food additives or preservatives (17) (20). But meat may have the best case for the worst kind of food. Confined Animal Feeding Operations are the most commonly used model to produce large amounts of meat and dairy without spending large money. CAFO’s are essentially animal feedlots where there has been documented criticism of animal welfare and treatment as well as waste disposal and pollution issues, obtuse water mismanagement problems, and general unpleasantness (18). Anyone familiar with CAFOs probably knows that the feed used in these conditions is less than ideal. “Less than ideal” in this case is a gross overstatement. Most corporately managed animal facilities use antibiotics, spent grains, and even recycled animal products to fatten up animals in a shorter time with less expensive inputs (18). There are more than a dozen plant based foods that supply more protein per serving than meat along with fiber and other phytonutrients that meat does not have. Below is a table representing various plant based foods that deliver powerful protein in a punch!
  • 11. 11 Get back in the kitchen! “A true key to good health is to own a pan and a spatula.” –Anonymous Indeed, learning how to cook may have the largest impact on community health than even exercise and nutrition education (20). The decline of a home cooked meal began around the time of World War 2, when both parents of a family where working to support the war effort (25). A new product arose out of the war machine: “convenience foods” Meals that were based in corn and starch, in single serving or family packages that could be easily slipped in to the oven or microwave a few minutes ahead of diner time. Agri-business and the government (who was subsidizing this development during and after WW2) suggesting mass marketing convenience foods to the public. These foods were originally designed for deployed war rations and are the original American TV dinner.
  • 12. 12 Today we are facing an epidemic of unhealthy and overweight people. Check out this statistic, “The average American consumes about 23 teaspoons of added sugars and sweeteners per day; the American Heart Association recommends between 5 and 9 teaspoons daily for an average adult. More than 68% of U.S. adults are overweight or obese (body mass index 25+), and 17% of children age 2-19 are obese (12) (21)”. Diet contributes to heart disease, certain cancers, and stroke—the three leading causes of U.S. deaths (12). Many health problems today are diet-related and may be simply eliminated by removing processed foods from the diet (21). If you can cook at least 90% of your meals at home centered on whole ingredients; you will be doing yourself a huge favor. Food is nutrition, nutrition is medicine. Therefore “Let food be thy medicine” – Hippocrates. Perspectiveand Conclusions My experience of having worked at the Co-Op in Corvallis, studying food personally, studying agriculture and sustainability at OSU has led me to believe a few statements. The first is that Agriculture has the largest impact on each person’s carbon footprint and the decision is enhanced by their diet. Products we choose to buy and consume determine the amount of energy spent and emissions produced. Organically grown and produced food should be priority over conventional because of this foodprint and health concerns. Second, that in order to foster a sustainable future, we must purchase and consume in a specific way. Food should be purchased locally, or have travelled the least amount of miles and
  • 13. 13 be minimally packaged. Local food not only provides cash flow to a community but also negative energy consumption by way of fossil fuels. Third; to achieve optimal health and nutrition from diet we must eat whole foods and have meals be plant based. We can no longer ignore the science that processed foods are poisoned, making us sick, and in many cases killing us. Those foods high in fat and sugar are not our allies. Nutrient dense foods like who grains, vegetables, and legumes should be center at the breakfast, lunch, and dinner table. There are many ways to eat; there are many things to eat. But there is only a few ways to achieve optimum health through diet; a healthy diet is composed of whole foods and is plant based. Works Cited: 1. Godfray, H. C. J., J. R. Beddington, I. R. Crute, L. Haddad, D. Lawrence, J. F. Muir, J. Pretty, S. Robinson, S. M. Thomas, and C. Toulmin. "Food Security: The Challenge of Feeding 9 Billion People." Science 327.5967 (2010): 812-18. Web. Jan.-Feb. 2016. 2. Goodland, Robert. "Environmental Sustainability in Agriculture: Diet Matters." Ecological Economics 23.3 (1997): 189-200. Web. Jan.-Feb. 2016. 3. G.R.I.D. Arendal http://www.grida.no/publications/rr/food-crisis/page/3562.aspx 4. Food and agriculture Organzation of the United Nations Website http://www.fao.org/economic/ess/ess-wca/en/ 5. USDA Ag Census 2007 -2012 http://www.agcensus.usda.gov/Publications/2012/Online_Resources/Ag_Atlas_Maps /Economics/Market_Value_of_Agricultural_Products_Sold/12-M012.php 6. North Carolina State University Agriculture Statistics https://www.cals.ncsu.edu/CollegeRelations/AGRICU.htm
  • 14. 14 7. "USDA ERS - U.S. Agricultural Trade." USDA ERS - U.S. Agricultural Trade. N.p., n.d. Web. 10 June 2016. 8. “La cosecha; the Harvest” 2010 Documentary Film Directed by: U. Roberto Romano 9. "Environmental Impacts of Farming." WWF Conserves Our Planet, Habitats, & Species like the Panda & Tiger. N.p., n.d. Web. 10 June 2016. 10. "Dangerous Pesticides Showing Up More and More In Our Urine and Breast Milk." Alternet. N.p., 2014. Web. 10 June 2016. 11. "2012 Census Highlights." USDA. N.p., n.d. Web. 10 June 2016. 12. University of Michigan, Center for Sustainable Systems, Factsheets: US food System, http://css.snre.umich.edu/css_doc/CSS01-06.pdf 13. "Measuring the Daily Destruction of the World's Rainforests." Scientific American 19 Nov. 2009: Online. 14. Agriculture Fact Sheet. N.p., n.d. Web. 10 June 2016. http://www.agday.org/media/factsheet.php 15. "Food’s Carbon Footprint." Green Eatz. N.p., n.d. Web. 10 June 2016. 16."Food Carbon Footprint Calculator - Home." Food Carbon Footprint Calculator - Home. N.p., n.d. Web. 10 June 2016. 17."Processed Foods Make up 70 Percent of the U.S. Diet." Processed Foods Make up 70 Percent of the U.S. Diet. N.p., n.d. Web. 10 June 2016. 18. http://water.usgs.gov/owq/AFO/proceedings/afo/index.html (*note* contains 5 speeches/discussions from a USGS conference on CAFOs) 19. Mcknight, Liz, N. Doolittle, K. Stitzel, D. Vafiadis, and K. Robb. "Simple Cooking with Heart: Nutrition Education and Improving Diet Quality through Culinary Skill-based Education." Journal of Nutrition Education and Behavior 45.4 (2013): n. pag. Web. 10 June 2016. 20. Kim, Evelyn. "The Amazing Multimillion-Year History of Processed Food." Sci Am Scientific American 309.3 (2013): 50-55. Web. 10 June 2016. 21. Sullivan, Tim. "Should We Break Up Big Food?." Harvard Business Review 91.5 (2013): 146-147. Business Source Premier. Web. 10 June 2016. 22. "Section A. Standards." Agricultural Marketing Service. N.p., n.d. Web. 10 June 2016. 23. Taji, Acram; Reganold, John; Kristiansen, Paul. Organic Agriculture : A Global Perspective. Victoria: CSIRO PUBLISHING, 2006. Ebook Library. Web. 10 Jun. 2016.
  • 15. 15 24. Youngberg, Garth, and Suzanne P. Demuth. "Organic Agriculture in the United States: A 30-year Retrospective." Renewable Agriculture and Food Systems Renew. Agric. Food Syst. 28.04 (2013): 294-328. Web. 10 June 2016. 25. Collingham, E. M. The Taste of War: World War Two and the Battle for Food. London: Allen Lane, 2011. Print.