Finaly KelseySydney
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Finaly KelseySydney






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Finaly KelseySydney Finaly KelseySydney Presentation Transcript

  • Final Food Project Caprese Salad with Tofu Kelsey Moore and Sydney Schuit
  • Caprese Salad
    • Ingredients:
      • Organic balsamic vinigrette
      • Organic Heirloom tomatoes
      • Organic basil
      • Fresh Mozzarella
      • tofu
  • Mozzarella
    • We bought our mozzarella at Whole Foods
    • How it is Made: After curdling the product is drained and the whey discarded. The cheese is then stretched and kneaded to produce a delicate consistency
    • Ingredients: Pasteurized Grade A Whole Milk, Vinegar, Vegetable Rennet, Salt
    • Made by Mozzerella Fresca inc. All Mozzarella Fresca products are certified Kosher and free of gluten, transfat and hormones (rBGH/rBST)
    • They have many production plants across the United States, but the closest one to us is in Concord, CA
  • Tomatoes
    • Heirloom tomatoes from the Calabasas Farmers market:
      • These tomatoes were grown organically in San Diego and transported to Calabasas by truck.
        • The truck uses gasoline and so the transportation causes harm to the environment by the carbon emissions
        • Theses tomotoes were grown without pesticides, which is good for the environment because it prevents the harmful chemicals from being introduced into the ecosystems surrounding the farm.
        • The tomotoes were grown in polyculture which is more sustainable because the mis of plants deplete the soil less (because different plants put nutrients back into the soil) and the crops are not as vulnerable to disease and destruction.
  • Basil
    • Basil from the Calabasas Farmers market:
      • This Basil was grown organically in Santa Maria and transported to Calabasas by truck.
        • The truck uses gasoline and so the transportation causes harm to the environment by the carbon emissions
  • Tofu
    • Tofu is produced by coagulating soy milk and then pressing the curds that result. Sometimes soybeans are used instead of soy milk.
      • We used House Foods America Corporation’s PREMIUM TOFU MEDIUM FIRM, which retains some moisture after pressing.
    • Company Guidelines:
      • “ 1. Our whole operation is designed to prevent pollution by saving energy and resources and reducing waste that may cause global warming.
      • 2. We will abide by the local, county, state, and federal laws related to the environment.
      • 3. We will continually improve our environmental activities by periodically reviewing our environmental purposes and aims.”
    • They have a plant located in Gardenia, CA
  • Balsamic Vinaigrette!
    • Whole Food’s 365 Balsamic Vinaigrette Salad Dressing contains organically grown balsamic vinegar, lemon juice, water, and an array of spices.
    • Whole Food’s 365 brand follows a strict Quality Standards guideline, which avoids highly processed ingredients, such as high-fructose corn syrup, artificial products, and any genetically modified foods
      • This is a sustainable product because it stays away from the highly processed foods that are one of the main problems regarding health and sustainability of our food production process
  • Conclusion In Conclusion, for our meal we made a caprese salad with tofu and we purposely chose ingredients that are sustainable. Where and how the food is produced as well as the processing, transportation, and travel time for the customer are all aspects of a sustainable food system and we took these into account when choosing what went into our salad. Looking at the bigger picture, for society to move toward a more sustainable food system the aggregate will have to start making choices about what to eat based on the sustainability of the items, like we did when we chose our salads components. Some items are more sustainable than others (for example our tomatoes are more sustainable than the mozzarella) but every additional Movement toward sustainable items is beneficial.