7. From Farms to Factories
Small local farms could Industrialized factories could
provide enough food for provided enough food to feed
small communities a growing population
9. THREE COMPANIES SLAUGHTER AND PACK
JBS 12%
57% OF ALL Tyson 17%
Smithfield 26%
US PORK
THREE COMPANIES PROCESS MORE THAN
Tyson 28%
70% OF ALL Cargill 24%
JBS 24%
THE US BEEF
TWO COMPANIES SLAUGHTER AND PACK
40% OF ALL
Tyson 22%
US CHICKENS
JBS 18%
20. Why do we
eat this way?
-Marketing
-Convenience
-Cost/Budgets for family
-It’s familiar
21. Consumers outlook
on healthy food is....
- Too expensive
- Too hard to maintain
- Too inconvenient
- We don’t know how
to eat healthy
22. Can we develop a way to change how
we buy, perceive, and consume food?
23. Could developing a way to eat that
is affordable, convenient, and nutritional
solve this problem...
24. Could developing a way to eat that
is affordable, convenient, and nutritional
solve this problem...
thus ensuring the health of our
children and family?
25. “If Indiana prospective families are provided a way to
eat that’s affordable, convenient, and nutritional, then
they will adapt to a more balanced lifestyle.”
26.
27. Our Expert Help
Paul Montoya
Urban Garden manager at IUPUI
Studies: Geography, International Studies
Janet Meryl Krieger
Sociologist and Folklorist at IUPUI
Kristina Postma
Blogger of snackhealthy.com Prospective
Lisa Staten
Audience Help
Director of Social/Behavioral Services Keriann Rich
Community Health Engagement Research Working mother with young children, runs
Team at Indiana University Hothouse Communications
Melissa Cyders Theresa Goodwin
IUPUI Health Service Provider Entrepreneur and mother of two young
in Psychology children
28.
29. Sources
Coveney, John. Food, Morals, and Meaning: The Pleasure and Anxiety of Eating.
London and New York: Routledge, 2006. Print.
Bosshart, David. Cheap: The Real Cost of the Global Trend for Bargains,
Discounts & Consumer Choice. London: Kogan Page, 2006. Print.
Freeman, Andrea. Fast Food: Oppression Through Poor Nutrition. Rep.Web.
Ursell, Amanda. What Are You Really Eating?: How to Become Label Savvy.
Carlsbad, CA: Hay House, 2005. Print.
Institute of Medicine. Dietary Reference Intakes for Energy, Carbohydrate, Fiber,
Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington (DC):
The National Academies Press; 2002.
30. Food, Inc. Dir. Robert Kenner. Perf. Michael Pollan. Magnolia Pictures, 2008. DVD.
Bostrom, Meg. Perceptions of the U.S. Food System: What and How Americans Think
about Their Food. Battle Creek, MI: W.K. Kellogg Foundation, 2005. Print.
Pearson, Owen. “Why Do People Often Not Eat Healthy Foods?” LIVESTRONG.COM.
Livestrong, 10 Mar. 2011. Web. 27 Sept. 2012. <http://www.livestrong.com/
article/400320-why-do-people-often-not-eat-healthy-foods/>.
“Food Processing Top 100 Food and Beverage Companies.” Food Processing Top
100 Food and Beverage Companies. Foodprocessing.com, 2012. Web. 27
Sept. 2012. <http://www.foodprocessing.com/top100/>.
“Real Food.” Ecomom.com. Ecomom, n.d. Web. 27 Sept. 2012. <http://www.eco
mom.com/>.
31. Mitchell, P. C., and R. W. Welch. “Food Processing: A Century of Change.” British Med
ical Bulletin (2000): n. pag. Print.
Ophardt, Charles. “PH Scale.” PH Scale. Elmhurst College, 2003. Web. 30 Sept.
2012. <http://www.elmhurst.edu/~chm/vchembook/184ph.html>.