Sustainability Pp Draft Final May 2010 Copy July10

Editor's Notes

• #2: The art of purchasing and consuming foods involves much more than just taste, cost and nutrition. In addition to these primary factors that drive food choices, the topic of sustainability has garnered much attention among consumers and is a growing factor in their food choices. This course, Sustainability, Nutrition and Health delves into issues regarding the sustainability movement that are relevant to health professionals in counseling their clients.
• #3: By the end of the course, you should have:a better understanding of what the term “sustainability” meansan increased awareness of consumer trends regarding sustainability and healtha greater understanding of the current sustainable agricultural practices and issuesand a direction for counseling clients in ways that meet both their health needs and values related to sustainability
• #4: Increasingly consumers are concerned with not just health and nutrition, but how food was grown, where it was grown, whether sustainable agricultural practices were used and a multitude of other ethical and social issues regarding food production practices. Why the change?
• #5: From the media to the political front, issues such as climate change, population growth, global warming, biofuels, and sustainable agriculture are headlines making food more than just something to eat. The consumer is bombarded with headlines and messages such as these shown here, meant to inform, educate, and motivate consumers. However, the resulting impressions, often unbalanced, do not depict the ‘whole picture’ and are frequently agenda-driven.
• #6: By 2020, the global population is expected to increase by 3 billion and by 2050 food consumption is expected to double and income is expected to triple. As consumption and international trade increase, the carbon and water footprints will correspondingly increase. The impact of food production and distribution to meet these demands will need to be addressed if we truly work toward a sustainable environment.
• #7: The Institute for the Future (IFTF) research finds that individuals are linking their personal health to community ecology and the environment and have coined the term, “green health.” “Green Health” in the world of sustainability is a social movement… and emerging today as something not seen before.
• #9: As health professionals, we have a responsibility to understand the connection of food, health and sustainability and an opportunity to guide consumers in making food purchasing decisions that will not only sustain the environment around them, but their own health as well.We are starting to look at food choices through the lens of what is “good for you, your family and the environment” … ideally, seeking the mutual overlap of these factors.
• #10: The term “sustainability” initially surfaced in the 1980s during international discussions about environmental issues that impact the global economy. Nations recognized that the growth of their economies depended on innovations that would save the environment for the present as well as future generations. Today, sustainability is seen as an emerging concept but no universally accepted definition exists. According to Dr. Frederick Kirshenmann of the Leopold Center for Sustainable Agriculture, “Sustainability is about maintaining something indefinitely into the future. Consequently, to be sustainable we have to anticipate and successfully adapt to the changes ahead. Sustainability is a process, not a prescription. This process always requires social, ecological and economic dimensions. There is therefore, no simple definition. It is a journey we embark on together and not a formula we agree to.”
• #11: Robert Rodale, the late publisher of American health and wellness resources often said, "Sustainability is a question rather than an answer." And the “three question test” that we must ask regarding sustainable practices are: 1) Is it economically feasible? 2) Is it environmentally sound? 3) Is it socially responsible?
• #12: According to a USDA white paper, since our ancestors adopted an agricultural lifestyle about 10,000 years ago, our own sustainability has been intimately tied with our food production systems. Those systems currently support 6.7 billion humans, or more correctly, adequately support about 5.9 billion with another 800 million or so suffering from food insecurity, malnutrition or hunger. Advances in agricultural technology over the past 40 years have increased productivity to feed an additional 3.9 billion people while using less than 10% more land.
• #13: An editorial in the September, 2009 Agricultural Research Journal highlights the urgency to ramp up sustainable agricultural production both in the U.S. and abroad due to the competing demands for land, water and air. By 2050, the U.S. population is projected to increase almost 50% to 439 million and the available farmland is expected to decrease. Therefore it is imperative for agriculture to examine strategies that are both sustainable and efficient. However, the development of agricultural technology to increase yield has also raised issues about long-term sustainability.
• #14: Sustainable agriculture was addressed by Congress in the 1990 Farm Bill. Under that law, the term “sustainable agriculture” means an integrated system of plant and animal production practices having a site-specific application that will, over the long term: -satisfy human food and fiber needs-enhance environmental quality and the natural-resource base upon which the agricultural economy depends-make the most efficient use of non-renewable and on-farm resources and integrate, where appropriate, natural biological cycles and controls -sustain the economic viability of farm operations and- enhance the quality of life for farmers and society as a whole.
• #17: To some consumers, organic production and sustainability are perceived as one and the same, even though current production standards may not validate this concept. For these consumers organic food is seen as having personal benefits, including the absence of pesticides, herbicides, hormones, and antibiotics, no artificial colors, flavors, or preservatives and non-genetically modified foods. They perceive it to be safer for one's health with environment-friendly as an additional benefit. The Food Marketing Institute validates the consumer’s perceived personal benefits, noting that consumers are much more interested in where food comes from than they were in the past… originating from either environmental concerns or reoccurring food safety issues. As health professionals, it is important to recognize this perception held by some consumers and to be able to discuss whether scientific evidence exists to validate their beliefs.
• #18: This slide shows the results of a 2009 survey conducted by the Grocery Manufacturers of America. They surveyed 6500 shoppers in 11 retail outlets and found that :1 in 5 customers considers sustainability to be a primary decision-making factor.1 in 3 customers is influenced by sustainability as a consideration54% of shoppers are “leaning green” meaning sustainability is part of their personal formula used to recognize product value. However, in this particular survey, only 22% of the shoppers interviewed as they left the store had actually purchased a green product on this particular shopping trip.One may conclude from this disparity that many shoppers may be missing the “green” messages being delivered by manufacturers; or perhaps price and/or convenience “trumps” the green factor when actual purchases are made.
• #20: In 2009, Weiss Markets, conducted a survey of dietitians working in supermarkets and asked them to rank issues relating to sustainability in order of perceived importance to consumers. 25 registered dietitians responded. The top issues were: -finding foods with fewer additives, followed by -finding and supporting locally produced foods, -organic food, -reusable shopping bags, -seeking sustainable seafood and -guidance on the safety of genetically modified foods. Other issues included: difficulty balancing costs with concerns for sustainability, health and wellness; confusion over whether to purchase grass-fed or pastured meats and dairy; and deciding whether to purchase meats and dairy produced without added hormones versus conventional production.
• #21: Let’s take a more in-depth look at the top consumer trends as they relate to sustainable choices:- Consumers are seeking more simplicity in their food supply. People are seeking food products with simple, familiar ingredients they can trust.- They are also seeking foods that are pure, natural and fresh. - There is a consumer perception that processed foods relate to disease and that pure, fresh and natural equals health. Yet, we know it is not that simple. In fact, the increased availability of seasonal foods year-round in any geographic location is possible through processing. Frozen vegetable and canned tomatoes are some examples. - Consumers are also looking for foods that are fresh or minimally processed with fewer unnecessary additives… for example, ingredients they can pronounce. - Finally, they’re looking for reductions in unnecessary packaging… as long as making that change doesn’t pose any related food-safety risks.
• #22: Despite the current economy, sustainable behaviors are not declining, according to The Hartman Group. Consumers are making more deliberate decisions and tradeoffs, especially with less essential food items such as spices or household products. Even though the Baby Boomers are making more of the sustainably- related purchases today, Generation Y are talking “the talk” and are predicted to have greater impact on the issue in the future.
• #24: As health professionals, we need to understand the terminology and issues surrounding the world of sustainability. Sustainability is a complex issue with few “black and white” answers. The food and agricultural industries are grappling with the unknowns of evidence-based science and the theories of “emotional science.” The following are some ways that scientists are beginning to attempt to measure environmental impact and it is just a small part of the big picture of sustainability.Let’s start by talking about some basic terms:Carbon Footprint refers to the amount of green house gas emitted during the “farm to fork” food cycle and is expressed in tons of carbon dioxide. It includes other green house gases such as methane (which is the gas expelled from livestock). Carbon Neutral refers to fuels that neither contribute to nor reduce the amount of carbon (measured in the release of carbon dioxide) into the atmosphere. Pure biofuels (such as biodiesel, bioethanol and biobutanol) are carbon neutral since the C02 released by being burned is absorbed by plants. For example, the C02 released by burning a gallon of biodiesel today is absorbed from the atmosphere by soybean plants being grown to produce tomorrow’s next gallon. No net carbon is added to the environment.Another term, food miles, refers to the distance food travels from source until it reaches the consumer or end-user. This is a term used to assess one aspect of the environmental impact of food. Even though these terms have been defined, the calculation of these metrics is still not standardized, creating the opportunity for untruths and misleading conclusions. It is important to look at all the variables when discussing the environmental impact of a food production.
• #26: According to the Agricultural Research Service, much of our food travels great distances, some estimate up to 2,000 miles, before it reaches our plates, and more than half is imported. The 100-Mile Diet is a philosophy adopted by some consumers to eat locally and reduce transportation within our food system. However, our society’s desire to consume a variety of food year-round regardless of location creates some challenges to this philosophy. And whether this approach actually is healthful… is another point of discussion.Preserving family farms, controlling urban sprawl, and creating markets to sell local products is one way to reduce food miles. However, when evaluating food miles as related to the environmental impact, one needs to look at the bigger picture. Studies conducted at Cornell University on transporting eggs show, as a result of high capacity cargo volumes in modern transportation systems, that food can be efficiently moved over long distances and remain highly fuel efficient--and thus environmentally friendly. These results indicate that it is not sufficient to judge only the miles food has traveled to determine the eco-friendliness of the product, but a more detailed life cycle assessment is required.
• #27: Sustainable practices can take place on multiple levels, from production to packaging to waste reduction. “Sustainable agriculture” is often visualized as small in scale and organically grown. But sustainable agricultural practices can be incorporated within any ongoing activity or process whether it’s "conventional" agriculture or "alternative" agriculture. Reduction of packaging is another means to reduce waste in the food chain. Retailers such as Wal-Mart have pushed suppliers by setting goals to reduce the overall carbon footprint of a product. For example, milk cartons have been re-designed to reduce the amount of plastic used and allow more cartons in a case. Sustainable practices also include ways to reduce waste throughout the food system. Using byproducts from food processing as animal feed and composting food waste to use as fertilizer are examples of ways the food chain can be more sustainable. For example, the dairy industry is looking at manure digesters to convert animal waste into “on the farm” electrical power source or as fertilizer. Of all food waste that occurs, 40% is at the other end of the food chain, the consumer. Buying less, eating small portions, storing food properly and preserving food for year-round consumption are ways to significantly reduce waste within the home setting.
• #28: Even though organic production does restrict the use of pesticides, herbicides and synthetic fertilizers, that does not mean organic equals sustainable production. The majority of organic production in the U.S. is large-scale with similar transportation miles required for distribution as conventionally-produced food. Soil and water conversation practices for organic production may be no better than conventional practices for similar crops.
• #29: So… how do we create a global effort that encompasses all aspects of sustainability? Marianne Smith Edge, a former President of the American Dietetic Association, nationally-recognized consultant to the food and health industry, and who spent her youth on the farm, provides her perspective. “Sustainability is not just about the environment or economics… it’s about creating a sustainable environment that will provide the necessary nutrients to sustain health for all individuals. Viewing sustainability through the lens of local sustainable farm venues is one aspect, but overall, sustainability is about sustaining health, sustaining life. For me, the real question in this whole sustainability equation is “How do we feed the world responsibly?”Let’s look at various aspects of sustainability in the production, distribution and consumption of our food.
• #30: Defining what are sustainable practices for the food industry and especially in agricultural production is one of the first steps that must be accomplished. We need to recognize that there are sustainable practices in place, but defining them is often left to the interpretation of the respective organization. Without standards, the whole area of sustainability is “the wild west”… charging ahead without any restraints. The Leonardo Academy, a non-profit organization that provides comprehensive sustainability services to help companies and organizations understand, quantify, manage and report their overall sustainability, is working on an American National Standard for Sustainable Agriculture (SCS-001), under the rules of the American National Standards Institute (ANSI) to define what is sustainable agriculture. One outcome of this effort could be a new “sustainable agriculture” label stamped on food or it could create a system that rewards farmers for doing things like reducing the amount of nitrogen fertilizer they use. A final version is expected in 2012.
• #31: Research universities, such as the Applied Sustainability Center at the University of Arkansas and the Leopold Center at Iowa State University, are working with companies, commodity groups and retail chains on identifying ways to improve environmental performance in the food supply chain. Projects range from reducing transportation cost, package reconfiguration, carbon trading and carbon credits to “on-the-farm” practices. For example, at the Applied Sustainability Center at the University of Arkansas, researchers are working with the dairy industry to improve the sustainability of a gallon of milk through lifecycle assessment methodology.
• #33: “Our lifecycle assessment… it’s really a pretty comprehensive life study… it’s from the crop production all the way across the supply chain to the end of life. So, we are the pioneers in the food industry to provide this level of detail on how to address all those potential environmental issues. And that’s made this study outstanding and remarkable.”
• #34: According to The Food Marketing Institute (FMI), a global, non-profit organization comprised of food retailers and wholesalers, the retail industry is focusing on key areas of sustainability which include locating and purchasing sustainable food (especially seafood), packaging and creating “green” buildings.
• #35: Taste and convenience still rule for the average consumer when making food purchases, according to the International Food Information Council 2008 Consumer Trend Survey. So, balancing the “wants” with the nutritional needs of the consumer—as well as price—must be considered within the context of the sustainability discussion. The sustainability equation must encompass the health of all consumers.
• #42: Encourage food purchasing habits that minimize packaging, transportation and kitchen waste.A balanced approach is needed in making food choices; consider a food’s nutrient contribution, individual preferences and carbon footprint.Utilize websites and resources for information and new ideas on practicing sustainability.
• #43: It is well documented that the “sustainability factor” is not a fad, but a movement gradually seeping from the fringe to the mainstream. According to The Hartman Group Sustainability Survey, “Tomorrow’s consumers are concerned about sustainability but in different ways than today’s consumers. Some sustainability terms resonate more with teenagers than with adults, in particular the topics of “simple living,” “all natural,” “social activism,” “eat local” and “animal welfare.”
• #45: Sustainability is about sustaining life, sustaining health “for you, your family, your community and the world.”This concludes the PowerPoint slide portion of this course. For handouts and additional reading material and/or to take the test to submit for CE credits, return to the introduction page for the course.