critical thinking report for environment
kakakak
WeekEleven.pptxGreen Cuisine, Sustainable Design AND FOOD JUSTICE
Week 11
http:// www.youtube.com/watch?v=dAmx403vQek
KEY TERMS
Permaculture: A system of agricultural and social design principles centered around simulating or directly utilizing the patterns and features observed in natural ecosystems.
https:// www.youtube.com/user/earthship?sub_confirmation=1
http:// earthship.com/philadelphia
Chocolate Tree serves organic delights at The Big Tent.
KEY TERMS
Biomimicry: An approach to innovation that seeks sustainable solutions to human challenges by emulating nature's time-tested patterns and strategies. The goal is to create products, processes, and policies—new ways of living—that are well-adapted to life on earth over the long haul.
http://biomimicry.org/what-is-biomimicry/#. Vh-u89_BzRY
Biomimicry in action
KEY TERMS
Cradle to Cradle: (also referred to as C2C, or regenerative design) is A model of industrial systems in which material flows cyclically in appropriate, continuous biological or technical nutrient cycles. All waste materials are productively re-incorporated into new production and use phases, i.e. “waste equals food.”
Green Cuisine: The Four Ls
Ethical
Local
Natural
Seasonal
Organic food is served on china plateware, with soup served in a bread bowl, at The Big Tent in Fife.
http:// sustainablefood.org/index.php?option=com_content&view=article&id=206
Green Cuisine: The Four Ls
| The Four Ls | Yes | No |
| Ethical | Fair trade coffee Free-range eggs | Products made in sweatshops Third-world labor without human rights Cage-raised poultry |
| Local | Florida oranges in Orlando Valencia onions in Atlanta | Florida oranges in Toronto Valencia onions in Seattle |
| Natural | Pesticide-free produce Chemical-free goods | Chemical fertilizers Pesticides Genetically modified foods Chemically enhanced foods |
| Seasonal http://eattheseasons.com/why.php | Strawberries in June Apples in January | Strawberries in September Apples in August |
Natural Vs. organic
Natural does not mean organic and comes with no guarantees. "Natural foods" are often assumed to be foods that are minimally processed and do not contain any hormones, antibiotics or artificial flavors.
Natural does not mean inherently good.
http :// www.organicitsworthit.org/natural/natural-vs-organic
https:// www.youtube.com/watch?v=pvG1PMQAfUA
Criteria For Sustainable Foods
NO GMO’s – Genetically Modified Organisms
https:// www.youtube.com/watch?v=riCQ8R3EG9U
Poultry: Local, organic, seasonal, cage free (free range), healthier diet
https:// www.youtube.com/watch?v=kBnXQXvA-p0
Dairy: Raised without the use of synthetic growth hormones , local, organic
https:// www.youtube.com/watch?v=6jHCJAvuyog
Meats: Hormone free, antibiotic free, grass fed beef
https:// www.youtube.com/watch?v=Dz231o3VUzU
Seafood: Marine Stewardship Council’s sustainably fished seafood -
https :// www.msc.org/newsroom/video
5 Basic Reasons to serve sustainable food
Knowing what is in your food : no MSG, no additives
Sustainable food supports the environment: Organic farming uses less greenhouse gas and pesticides that can harm the environment
Animal welfare: Sustainable standards insist on a free-range life
Protecting wildlife: Sustainable farms provide habitats for animals
GMO (genetically modified organism) free: Bans genetically modified foods and crops
Creating sustainable menus
| Challenges | Opportunities |
| Researching the ethical and environmental impact of various foods | Understanding the food supply chain and making it transparent for attendees and stakeholders. Making informed decisions on ethical purchasing |
| Working with small, local food providers who have limited event experience | Featuring rare and unique local foods. Supporting the local green economy |
| Sourcing organic, natural and seasonal ingredients | Providing wholesome organic cuisine Reducing your environmental impact |
| Working with caterers to create sustainable menu options | Creating innovative new menu options for attendees Inspiring creativity among chefs |
https:// www.dreamingtreewines.com/Sustainability
Sustainable Food Presentation
Use china or glass
Reduce packaging
Reusable or biodegradable packaging
Filtered tap water instead of bottled
Bulk presentation
Bioplastic materials: www.vegware.com
Vegware provides compostable food packaging, such as this salad box. Courtesy of Vegware.
Greener Giveaways
Used, recycled, bioplastic, or biodegradable materials
Source awards, invitations, and signage in a sustainable manner
Seeds
Sustainable Floristry
Local, organic plants
Live plants
Post-event redistribution
Edible centerpieces
Food justice
In today’s food system, farm workers face difficult and hazardous conditions, low-income neighborhoods lack supermarkets but abound in fast-food restaurants and liquor stores, food products emphasize convenience rather than wholesomeness, and the international reach of American fast-food franchises has been a major contributor to an epidemic of “globesity.”
To combat these inequities and excesses, a movement for food justice has emerged in recent years seeking to transform the food system from seed to table.
A food justice framework ensures that the benefits and risks of how food is grown and processed, transported, distributed, and consumed are shared equitably.
Food Waste
$162 billion worth of food ends up in a landfill
Each US household throws out 1.2 million calories worth of food annually at the cost of $650 per family
40% of all food is wasted, the majority of it fruits and vegetables
Food deserts
Food deserts can be described as geographic areas where residents’ access to affordable, healthy food options (especially fresh fruits and vegetables) is restricted or nonexistent due to the absence of grocery stores within convenient travelling distance. For instance, according to a report prepared for Congress by the Economic Research Service of the US Department of Agriculture, about 2.3 million people (or 2.2 percent of all US households) live more than one mile away from a supermarket and do not own a car.
The other defining characteristic of food deserts is socio-economic: that is, they are most commonly found in communities of color and low-income areas (where many people don’t have cars). Studies have found that wealthy districts have three times as many supermarkets as poor ones do, that white neighborhoods contain an average of four times as many supermarkets as predominantly black ones do, and that grocery stores in African-American communities are usually smaller with less selection.
https:// www.youtube.com/watch?v=wAu8Noo8CxA
