The Sustainable Effect
Hey ya'll! I am super pumped to discuss sustainable food systems with all of you; I can honestly say that this is one of my new favorite topics. We are currently discussing this is most of my classes, so it's been on my mind a lot. Sustainability is one of the upcoming food trends of the United States, and I'm so glad that this is finally coming to the forefront of consumer's concerns.
I'm sure there are a lot of thoughts on what this concept is, so here is a short definition of what sustainability is: satisfying the needs of the present without compromising the needs of the future. How do we apply this to food systems? We want to ensure that our farming, fishing, eating, and waste practices do not interfere negatively with the practices of future generations. In short, we want to make sure that there is enough safe food to go around for years to come. Sustainability encompasses protection of the environment, respect of biodiversity,and is culturally acceptable, accessible, economically fair, and nutritionally adequate.
As you can see, sustainability is a very complicated concept with a lot of different in's and out's. But let's get to why this impacts us daily and what we can do to help. There are many aspects to sustainability, but obviously the sustainability of our food system, in my mind, is the most important. We can live without enough power, we can live without enough oil, but humans cannot survive without enough food.
Here are the four environmental 'hotspots' that are the greatest contributors to our lack of sustainability:
1. Meat and Cattle: This industry has the greatest impact on the environment compared to any other industry in the United States--it accounts for over 30% of global emissions and needs ample amounts of water, food, and land to be able to operate efficiently. All of these require energy and deplete feed sources. Not to mention the amount of oil and gas used in transporting meat to grocery stores, restaurants, and homes all around the world.
This picture comes from the Journal of Animal Science and gives numbers to the impact of eating just a 1/4 pound of beef:
Because of this, there are movements to help reduce the amount of meat consumed by the American population. Many of you many have heard of the trend Meatless Monday, which encourages consumers to abstain from meat just one day out of the week. If even a few thousand people do this every week for a year, the savings in energy and resources are impactful.
2. Fish and Seafood: Over the past 50 years, the consumption of fish has skyrocketed in the United States. Because of this, sustainable fishing practices are struggling to keep up. In the fishing process, water in contaminated chemically (i.e. fuel leaks) and physically (i.e. nets), which kills the fish population. Overfishing is also a common practice, which causes a lot of unnecessary fish to go to waste. The current concern is that cultures that depend on fish as their main source of calories (Japan, Indonesia, coastal cities and regions) won't have enough to sustain their population.
Sustainable seafood can be hard to find, especially in land locked areas, where I have lived for the majority of my life. To add more frustration, it is recommended that we eat fish a couple of times a week...so what do we do? You can get a fishing license and catch your own. You can ask the butcher at your grocery store about how their fish were caught or farmed. You can decrease the portion size of the fish you eat when you cook it so it lasts longer (experts recommend a piece about the size of a deck of cards). Just little steps like this saves energy, bit by bit.
3. Biodiversity: As countries increase in their demand of highly processed foods, the biodiversity of our food supply is diminishing--this is due to the lack of variance in the ingredients in processed foods (i.e. sugar, wheat, rice, corn, etc). Having a diverse variety of foods is extremely important for the population's overall health and well-being. The diets of consumers slowly decline as biodiversity declines, which can lead to nutrient deficiencies and poor quality of life.
Like me, most of you are probably thinking about how on earth biodiversity could effect sustainability. To help you conceptualize it, I will give you the example my professor gave me in class: the Irish potato famine. In the 1840's, Ireland planted one kind of potato crop as their main food source. Unfortunately, this crop of potato, along with the next crop, contracted a disease that would make people very sick and eventually die. Therefore, people wouldn't eat the potatoes. But since potatoes were their diet staple, they had no other food to sustain them. So if people at the potatoes they died of illness...but if they didn't eat the potatoes they died of starvation.
Is this an extreme example? Yes. But I think it shows the effects of a lack of biodiversity on a population. To show a less extreme example, you can look at those who live in the Mediterranean. They eat a variety of vegetables, fruits, and whole grains every day. They don't rely on processed and instead rely on foods just as they are grown in the ground. Those who live in the Mediterranean are considered one of the healthiest cultures on the planet and experience a longevity and quality of life that isn't matched anywhere else.
4. Food Waste: Here are some amazing statistics; 40% of the food produced in America is wasted; 25% of the water used in the United States goes to producing food that never gets eaten; and yet, 49 million Americans go to bed hungry every night.
In this picture, you can see just a snapshot of what is in our landfills: whole melons, greens that aren't rotted, and other foods that are safe to consume (after a good washing, of course).
But what do I mean by food waste? The general definition of food waste is food that could have been eaten and was safe to eat, but was thrown away instead. These are those leftovers that have been in the fridge for a couple of days, those bananas that are just a little to brown for your liking, or that loaf of bread that just has a small piece of mold on one slice: all foods that the majority of us would throw away, and it may be a surprise to us that these are all perfectly healthy.
Here are some ways we can reduce food waste:
1. Don't be afraid to freeze foods: It is common for me to make a big batch of something and freeze half of it for a later time. Foods that freeze well are pastas, meats, soups, and breads.
2. Buy less: Most Americans don't eat what they buy. If you find that you aren't eating all of the food you buy in a given week, then buy less! You will not only save money, but will be able to reduce food waste.
3. Compost: This concept is just starting to get publicized a bit more, but it is extremely effective. Cities and states are beginning to handout compost bins, backyard composting is becoming more and more common, and common citizens are beginning to garden more and more often. Composting, for those who may not know what it is, reduces waste by taking biodegradable waste (leaves, grass clippings, uneaten produce, fruit and vegetables peels and cores, etc) and over the course of 9-12 months turns them into a nutrient-rich soil that can then be used to grow more food. It is quite a cool process.
4. Repurpose food: There are a lot of different ways we can reuse our food in new and exciting ways. Just a couple of weeks ago I turned some leftover quinoa and cauliflower 'meatballs' as a substitute for rice in a dish. The week after that I used some spiralized zucchini that was going bad in a banana/zucchini bread. Apples you don't want to eat can be made into muffins. Oatmeal that's been in your fridge and congealed can be cut into pieces, pan-fried, and topped with maple syrup. Pastas can be turned into soups. Soups can be thickened and deep-fried to make fritters. The possibilities are endless! I encourage you all to rethink what you could do with a food before you throw it out. You will run into some amazing and yummy recipes.
5. Expiration dates: One of the biggest reasons so much food is wasted is due to expiration dates. In actuality, expiration dates don't mean a whole lot...companies are required by law to put them on there for the safety of the consumer and themselves. You can't sue somebody when the package says not to consume the food after a specific date. But here's the thing: companies print a date up to a week or more before they predict the product will actually expire. If the food doesn't smell, change color, change texture, or look weird, then it is safe for consumption (unless it's like a zillion years after its expiration date, then please throw it out or turn it in for scientific experimentation).
Here are just some of my ideas; there are plenty more if you look it up online! There are so many small things we can do everyday to reduce the stress of our food system on our resources.
I just have one last plug-in before I let you all go: farmer's markets and produce stands. If you have never been to one of these, I highly recommend you take the trip. I was finally able to clear my schedule enough to make it to a farmer's market this last Saturday, and I instantly became obsessed. My brother even remarked, "I don't think I've ever seen you this giddy before." Farmer's markets and produce stands are full of locally grown food, which reduces the food miles of our produce. Most of our food travels hundreds to thousands of miles to get to our kitchen. Hundreds of gallons of fuel, water, and other resources are used to transport food via plane, boat, and truck to get to the grocery store. Local food, on the other hand, greatly reduces the food miles our produce takes, and delivers it right to our hands in its freshest and peak state. Plus, you get to interact with the farmer that grew your food and learn about their family business. I absolutely loved my experience and can't wait for another one! Here is a picture of all of my farmer's market finds:
Hopefully I was able to describe sustainability in a way that seems applicable to us Average Joe's and can be implemented into our lives. As you all continue to research, please contact me with ways you yourself are sustainable. I would love ideas! Creating an environment that is going to keep prospering for generations is the goal, and our small daily choices are the solution.
I almost forgot! Here is the recipe for Spicy Black Bean salad, brought to you by my Nutrition 4020 teacher:
Combine in a large bowl:
-2 cans of black beans, drained and rinsed
-2 cups of frozen corn, thawd
-1 cup celery, chopped
-3/4 cups green onions, chopped
-2 cups tomatoes, chopped
-1 green pepper, chopped
-1/4 cup fresh cilantro, minced
-6 cups cooked brown rice, chilled
Whisk together:
-1/3 cup red wine vinegar
-1/3 cup olive oil
-2 teaspoon tobasco sauce
-1/2 teaspoon ground cumin
-2 teaspoon salt
-1/2 teaspoon black pepper
Pour over rice and bean mixture and mix well.
This recipe is actually a valley wide award winning recipe in my college town...so needless to say, it's pretty yummy!!
I'm sure there are a lot of thoughts on what this concept is, so here is a short definition of what sustainability is: satisfying the needs of the present without compromising the needs of the future. How do we apply this to food systems? We want to ensure that our farming, fishing, eating, and waste practices do not interfere negatively with the practices of future generations. In short, we want to make sure that there is enough safe food to go around for years to come. Sustainability encompasses protection of the environment, respect of biodiversity,and is culturally acceptable, accessible, economically fair, and nutritionally adequate.
As you can see, sustainability is a very complicated concept with a lot of different in's and out's. But let's get to why this impacts us daily and what we can do to help. There are many aspects to sustainability, but obviously the sustainability of our food system, in my mind, is the most important. We can live without enough power, we can live without enough oil, but humans cannot survive without enough food.
Here are the four environmental 'hotspots' that are the greatest contributors to our lack of sustainability:
1. Meat and Cattle: This industry has the greatest impact on the environment compared to any other industry in the United States--it accounts for over 30% of global emissions and needs ample amounts of water, food, and land to be able to operate efficiently. All of these require energy and deplete feed sources. Not to mention the amount of oil and gas used in transporting meat to grocery stores, restaurants, and homes all around the world.
This picture comes from the Journal of Animal Science and gives numbers to the impact of eating just a 1/4 pound of beef:
Because of this, there are movements to help reduce the amount of meat consumed by the American population. Many of you many have heard of the trend Meatless Monday, which encourages consumers to abstain from meat just one day out of the week. If even a few thousand people do this every week for a year, the savings in energy and resources are impactful.
2. Fish and Seafood: Over the past 50 years, the consumption of fish has skyrocketed in the United States. Because of this, sustainable fishing practices are struggling to keep up. In the fishing process, water in contaminated chemically (i.e. fuel leaks) and physically (i.e. nets), which kills the fish population. Overfishing is also a common practice, which causes a lot of unnecessary fish to go to waste. The current concern is that cultures that depend on fish as their main source of calories (Japan, Indonesia, coastal cities and regions) won't have enough to sustain their population.
Sustainable seafood can be hard to find, especially in land locked areas, where I have lived for the majority of my life. To add more frustration, it is recommended that we eat fish a couple of times a week...so what do we do? You can get a fishing license and catch your own. You can ask the butcher at your grocery store about how their fish were caught or farmed. You can decrease the portion size of the fish you eat when you cook it so it lasts longer (experts recommend a piece about the size of a deck of cards). Just little steps like this saves energy, bit by bit.
3. Biodiversity: As countries increase in their demand of highly processed foods, the biodiversity of our food supply is diminishing--this is due to the lack of variance in the ingredients in processed foods (i.e. sugar, wheat, rice, corn, etc). Having a diverse variety of foods is extremely important for the population's overall health and well-being. The diets of consumers slowly decline as biodiversity declines, which can lead to nutrient deficiencies and poor quality of life.
Like me, most of you are probably thinking about how on earth biodiversity could effect sustainability. To help you conceptualize it, I will give you the example my professor gave me in class: the Irish potato famine. In the 1840's, Ireland planted one kind of potato crop as their main food source. Unfortunately, this crop of potato, along with the next crop, contracted a disease that would make people very sick and eventually die. Therefore, people wouldn't eat the potatoes. But since potatoes were their diet staple, they had no other food to sustain them. So if people at the potatoes they died of illness...but if they didn't eat the potatoes they died of starvation.
Is this an extreme example? Yes. But I think it shows the effects of a lack of biodiversity on a population. To show a less extreme example, you can look at those who live in the Mediterranean. They eat a variety of vegetables, fruits, and whole grains every day. They don't rely on processed and instead rely on foods just as they are grown in the ground. Those who live in the Mediterranean are considered one of the healthiest cultures on the planet and experience a longevity and quality of life that isn't matched anywhere else.
4. Food Waste: Here are some amazing statistics; 40% of the food produced in America is wasted; 25% of the water used in the United States goes to producing food that never gets eaten; and yet, 49 million Americans go to bed hungry every night.
In this picture, you can see just a snapshot of what is in our landfills: whole melons, greens that aren't rotted, and other foods that are safe to consume (after a good washing, of course).
But what do I mean by food waste? The general definition of food waste is food that could have been eaten and was safe to eat, but was thrown away instead. These are those leftovers that have been in the fridge for a couple of days, those bananas that are just a little to brown for your liking, or that loaf of bread that just has a small piece of mold on one slice: all foods that the majority of us would throw away, and it may be a surprise to us that these are all perfectly healthy.
Here are some ways we can reduce food waste:
1. Don't be afraid to freeze foods: It is common for me to make a big batch of something and freeze half of it for a later time. Foods that freeze well are pastas, meats, soups, and breads.
2. Buy less: Most Americans don't eat what they buy. If you find that you aren't eating all of the food you buy in a given week, then buy less! You will not only save money, but will be able to reduce food waste.
3. Compost: This concept is just starting to get publicized a bit more, but it is extremely effective. Cities and states are beginning to handout compost bins, backyard composting is becoming more and more common, and common citizens are beginning to garden more and more often. Composting, for those who may not know what it is, reduces waste by taking biodegradable waste (leaves, grass clippings, uneaten produce, fruit and vegetables peels and cores, etc) and over the course of 9-12 months turns them into a nutrient-rich soil that can then be used to grow more food. It is quite a cool process. 4. Repurpose food: There are a lot of different ways we can reuse our food in new and exciting ways. Just a couple of weeks ago I turned some leftover quinoa and cauliflower 'meatballs' as a substitute for rice in a dish. The week after that I used some spiralized zucchini that was going bad in a banana/zucchini bread. Apples you don't want to eat can be made into muffins. Oatmeal that's been in your fridge and congealed can be cut into pieces, pan-fried, and topped with maple syrup. Pastas can be turned into soups. Soups can be thickened and deep-fried to make fritters. The possibilities are endless! I encourage you all to rethink what you could do with a food before you throw it out. You will run into some amazing and yummy recipes.
5. Expiration dates: One of the biggest reasons so much food is wasted is due to expiration dates. In actuality, expiration dates don't mean a whole lot...companies are required by law to put them on there for the safety of the consumer and themselves. You can't sue somebody when the package says not to consume the food after a specific date. But here's the thing: companies print a date up to a week or more before they predict the product will actually expire. If the food doesn't smell, change color, change texture, or look weird, then it is safe for consumption (unless it's like a zillion years after its expiration date, then please throw it out or turn it in for scientific experimentation).
Here are just some of my ideas; there are plenty more if you look it up online! There are so many small things we can do everyday to reduce the stress of our food system on our resources.
I just have one last plug-in before I let you all go: farmer's markets and produce stands. If you have never been to one of these, I highly recommend you take the trip. I was finally able to clear my schedule enough to make it to a farmer's market this last Saturday, and I instantly became obsessed. My brother even remarked, "I don't think I've ever seen you this giddy before." Farmer's markets and produce stands are full of locally grown food, which reduces the food miles of our produce. Most of our food travels hundreds to thousands of miles to get to our kitchen. Hundreds of gallons of fuel, water, and other resources are used to transport food via plane, boat, and truck to get to the grocery store. Local food, on the other hand, greatly reduces the food miles our produce takes, and delivers it right to our hands in its freshest and peak state. Plus, you get to interact with the farmer that grew your food and learn about their family business. I absolutely loved my experience and can't wait for another one! Here is a picture of all of my farmer's market finds:
Hopefully I was able to describe sustainability in a way that seems applicable to us Average Joe's and can be implemented into our lives. As you all continue to research, please contact me with ways you yourself are sustainable. I would love ideas! Creating an environment that is going to keep prospering for generations is the goal, and our small daily choices are the solution.
I almost forgot! Here is the recipe for Spicy Black Bean salad, brought to you by my Nutrition 4020 teacher:
Combine in a large bowl:
-2 cans of black beans, drained and rinsed
-2 cups of frozen corn, thawd
-1 cup celery, chopped
-3/4 cups green onions, chopped
-2 cups tomatoes, chopped
-1 green pepper, chopped
-1/4 cup fresh cilantro, minced
-6 cups cooked brown rice, chilled
Whisk together:
-1/3 cup red wine vinegar
-1/3 cup olive oil
-2 teaspoon tobasco sauce
-1/2 teaspoon ground cumin
-2 teaspoon salt
-1/2 teaspoon black pepper
Pour over rice and bean mixture and mix well.
This recipe is actually a valley wide award winning recipe in my college town...so needless to say, it's pretty yummy!!
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