Sustainability, Nutrition & Health

CE Course 2010

Author: Marianne Smith Edge, MS, RD, LD, FADAEdited by:Lori Hoolihan, PhD, RDMaureen Bligh, MA, RD

Course Objectives

o A better understanding of what the term “sustainability” encompasses

o Increased awareness of consumer trends regarding sustainability and health

o A greater understanding of current sustainable agricultural practices and issues

o Direction on counseling clients in ways that meet both their health needs and values related to sustainability

The Balancing Act

Sustainable Agricultural Practices

with Health & Nutrition

Recent Headlines

Going Green:

Outstanding Green

Business Practices

Another Chemical C

ould

Worsen Warm

ing

Pesticides Blamed

for Some

Childhood Brain

Cancers

Clean energy offers economic opportunities to farmers, ranchers and rural communities

10 Ways to Save

Money and Be Green

Ten Simple Things You Can

Do to Live More Sustainably

and Improve Your Health

and Quality of Life

Global and U.S. Trends

o Consider the Facts:o By 2020, global population increases by 3 billiono By 2050, food consumption doubles and income triples

o Consider the Outcomes:o Carbon and water footprints will increaseo Impact of increased food production and distribution on

the environment

Convergence of Health & Environment

The Institute for the Future describes the convergence as

“a social movement linking personal health to community ecology and

the environment”

… or “green health.”

“Sustainability” is not a Household Word

o Almost three quarters (71%) of consumers say they don’t know or are uncertain which companies support sustainable values

o 75% of consumers say they don’t know or are uncertain which products are sustainable

The Hartman Group Sustainability Study, 2009

The Role of Health Professionals

Accept the responsibility to understand the connection of food, health, and sustainability

Seek opportunities to guide consumers in making food purchases that will sustain the environment and their personal health

good for the environment

good for you

good for family

Sustainability: A Process not a Prescription

“…Sustainability is an emerging concept… 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.”

Source: Frederick Kirshenmann, Ph.D. Leopold Center for Sustainable Agriculture, 2008

Healthy People, Planet, Profit

o “Sustainability is a question rather than an answer.”

o The “3 question test” to evaluate sustainable practices are:1) Is it economically feasible?2) Is it environmentally sound?3) Is it socially responsible?

Quote by the late Robert Rodale

Connecting Food and Sustainability

o Our own sustainability connection with food production systems began over 10,000 yrs ago.

o Today, those systems support 6.7 billion people, but only adequately support 5.9 billion.

o Advances in agricultural technology in the past 40 yrs increased production to feed an additional 3.9 billion people with less than 10% more land use.

Gold, Mary V. “Sustainable Agriculture, Definitions and Terms, NAL/USDA ,ISSN 1052-5368

Assuring Adequate Food Supply

o By 2050, the U.S. population will increase almost 50% to 439 million.

o Available farmland is projected to decrease.

o The future “supply and demand” of food vs. land requires urgency to develop strategies that are both sustainable and efficient.

Agricultural Research Vol 57 (8); 2009, ARS/USDA

What is Sustainable Agriculture?

An integrated system of plant and animal production practices having a site-specific application that will, over the long term:

o Satisfy human food and fiber needs

o Enhance environmental quality and the natural resource base

o Make the most efficient use of nonrenewable resources and on-farm resources, integrating natural biological cycles and controls

o Sustain the economic viability of farms

o Enhance quality of life for farmers and society

Food, Agriculture, Conservation and Trade Act of 1990

“Consumers are not simply ‘born’ into the World of Sustainability; they first must develop a frame of mind to even participate in the World … either from the notion of risk or inspiration of hope for the future and a desire to do and feel good.”

The Hartman Group Sustainability Report, 2009

Consumer Viewpoint

The Sustainability Umbrella

Local/Community Connection

Healthy

The Hartman Group Sustainability Study, 2008

HopeSimple living

AuthenticityControl

Care/Nurturing

The Personal Connection

Some consumers view organic and sustainability through the lens of personal benefits:

o Absence of pesticides, herbicides, antibiotics, or growth hormones

o Absence of artificial flavors, colors and preservativeso Non-genetically modifiedo Environmentally-friendly

How important is Sustainability to the Consumer?

•consider sustainability to be a dominant or primary decision-making factor in many merchandise categories

1 in 5

•influenced by sustainability as a consideration.1 in 3

•“actively consider” sustainability issues as one of their decision-making factors in product and store selection.

54% leaning green

Source: 2009 Grocery Manufacturers Association (GMA) study

How Important is Sustainability to the Consumer?

“Almost 90% of consumers believe in the health-environment connection, but only about 26% of them have changed their behavior to ensure a healthier environment.”

The Hartman Group Sustainability Report 2009

What do Supermarket RDs Think?

K Buch: Healthy Earth, Healthy Eating: Connecting Sustainability with Health & Wellness, FNCE 2009.

Seeking Sustainable Choices

Consumers are seeking:o Food products with simple, familiar ingredients they can

trust

o More pure/fresh/natural

o Foods that are fresh or minimally processed with fewer additives with ingredients they can pronounce

o Reductions in unnecessary packaging without compromising food safety.

Sustainability is Here to Stay

o Sustainable behaviors are not declining

o Consumers making deliberate decisions and tradeoffs in less essential food/ household items.

o Baby Boomers are the main purchasers of sustainably-related products now.

o Generation Y’s talking the “talk” and predicted to move sustainability into mainstream.

The Hartman Group Sustainability Survey, 2009

The World of Sustainability

Sustainability efforts are a joint responsibility of many parties:

o Individuals and families

o Health professionals;

o Retailers

o Food industry (producers and manufacturers)

o Government

Understanding the World of Sustainability

o Carbon Footprint: The amount of green house gas emitted during the “farm to fork” food cycle, expressed in tons of Carbon Dioxide.

o Carbon Neutral: Reducing the amount of greenhouse gas and "offsetting” what is left after the reductions.

o Food miles: Distance food travels from the source until it reaches the consumer or end-user. One of several indicators to assess the environmental impact of food.

The Economics of Sustainability

Creation of local markets/ regional food systems can:

halt the exodus of local food dollars

re-circulate dollars within the community from farm to point of purchase

create new jobs!

The Economics of Sustainability

o According to ARS/USDA, some of our food travels up to 2,000 miles (depending on season) and over 50% is imported.

o Regional/ local food systems can reduce the number of miles our food travels before it reaches the plate.

o Excessive food miles are a result of our desire for variety (regardless of season or location) and good health.

100-Mile Diet: http://100milediet.org

Sustainable Practices

Production Both conventional and organic

Minimize Packaging

Waste reduction- Agriculture can convert animal waste

into “on the farm” electrical power or fertilizer, and use byproducts from food processing for animal feed

- 40% of all food waste is at consumer level. Consumers can buy less, eat less, store and preserve food properly.

Is Organic Sustainable?

Consider the facts:o Organic production does limit use of pesticides,

herbicides, synthetic fertilizers

o Majority of organic production is large scale

o Similar food miles as conventional products for distribution

o Soil and water conversation practices may be equivalent to conventional

Connecting the Dots—Health & Sustainability

Marianne Smith Edge, MS, RD, LD, FADA

Former President of the American Dietetic Association

Nationally recognized consultant to the food and health industry

Defining Sustainable Practices: On the Farm

o Leonardo Academy developing an American National Standard for Sustainable Agriculture by 2012….the first step in identifying sustainable practices.

o The ultimate outcomes: a “sustainable agriculture” label stamped on food products and reward system for farmers doing “things right.”

Defining Sustainable Practices: Food Production

o Research universities working with companies, commodities groups and retail chains to identify ways to improve environmental performance of the food supply chain.

o Projects include reduction of transportation cost, package reconfiguration, carbon trading & carbon credits, “on farm practices”

o Researchers at Univ of Arkansas are working with the dairy industry to improve the sustainability of a gallon of milk.

Lifecycle Assessment of Milk

Sustainability Summit: Creating Value through Dairy Innovation, DMI 2009

Defining Sustainable Practices: Food Production

Ying Wang, Ph.D.

Director, Life Cycle Analysis

Dairy Management Inc.

Defining Sustainable Practices: Retail

“The retail industry is focusing on key areas of sustainability including sourcing sustainable food, especially seafood, packaging and water footprint reduction as well as creating ‘green’ buildings.”

The Food Marketing Institute

The Sustainability Equation

Taste + Convenience + Nutrition + Price =

Sustaining Health for All

Translating Sustainability into Dietary Choices

Sustainability & Health—Compatible or Divergent?

o Reducing intake of animal foods may reduce our carbon footprint, but do we consume less of the daily required nutrients?

o How realistic is “locally-produced” food in most regions of the U.S.? Can a balanced diet be achieved using this criteria in most communities?

Watch for the Carbon Counters!

www.eatlowcarbon.org

Sustainability: The Home Component

Creating a sustainable future involves the consumer considering all of the following:

o The choice of food purchased

o The packaging of the purchased food

o Storage of the food at home

o Serving size and waste

Sustainability at Home: Purchases

o Connect the consumer’s desire for fresh, simple foods with one ingredient foods—fish, fruit, beans, dairy, vegetables.

o Emphasize MyPyramid serving sizes and amounts to reduce cost, waste and waist line.

o Educate consumer about buying the most nutrition for the dollar—the “nutrient rich” way.

o Promote buying foods in season, from local sources, with minimal packaging and fewer ingredients.

Sustainability at Home: Planning, Preparation and Cooking

o Connect sustainable eating with the “return to the kitchen.”

o Create opportunities for consumers to perfect cooking, meal planning and preservation skills.

o Work with supermarkets to create “sustainable food” tours-identifying foods that are good for you and the environment.

o Utilize resources—websites, Cooperative Extension Services, professional organizations. www.mealsmatter.org

www.Kategeagan.com

Practicing Sustainability: Key Messages

o A healthy diet includes all food groups and “nutrient-rich” foods.

o Healthy diets = healthy bodies, healthy people.

o Go “back-to-the-basics”– re-discover the pantry and the kitchen!

o Plan menus in order to buy just the amount of food needed and minimize food waste.

Practicing Sustainability: Key Messages

o Encourage purchasing food with less packaging, transportation, and waste

o Think “balance” when buying food: footprint, nutrient contribution and preference

o Utilize websites and resources for information

The Future of Sustainability

o The “sustainability factor” is here to stay, but balancing evidence-based science with “emotional” science will be the essential ingredient for acceptance by all.

o “Tomorrow’s consumers are concerned…but in different ways than today’s consumers. The topics of ‘simple living,’ ‘all natural,’ ‘social activism,’ ‘eat local’ and ‘animal welfare’ resonate with teenagers.”

The Hartman Group Sustainability Survey, 2009

The Health Professional’s Role in the World of Sustainability

Communicator—create the conversation with consumers & industry.

Educator—provide guidance to consumers about sustainable food choices.

Scientist—develop nutrition guidance and recommendations that integrate sustainable practices.

Influencer—work with food and agriculture industry to provide sustainably-produced foods.

Sustainability is...

“Sustaining life, sustaining health for you, your family, your community and the world.”