From Farms to FactoriesSmall local farms could Industrialized factories couldprovide enough food for provided enough food to feedsmall communities a growing population
The Big Producers PEPSICO NESTLEKRAFT FOODSTYSON FOODS
THREE COMPANIES SLAUGHTER AND PACK JBS 12% 57% OF ALL Tyson 17% Smithfield 26% US PORKTHREE COMPANIES PROCESS MORE THAN Tyson 28% 70% OF ALL Cargill 24% JBS 24% THE US BEEFTWO COMPANIES SLAUGHTER AND PACK 40% OF ALL Tyson 22% US CHICKENS JBS 18%
Why do weeat this way? -Marketing -Convenience-Cost/Budgets for family -It’s familiar
Consumers outlookon healthy food is.... - Too expensive - Too hard to maintain - Too inconvenient - We don’t know how to eat healthy
Can we develop a way to change howwe buy, perceive, and consume food?
Could developing a way to eat thatis affordable, convenient, and nutritionalsolve this problem...
Could developing a way to eat thatis affordable, convenient, and nutritionalsolve this problem...thus ensuring the health of ourchildren and family?
“If Indiana prospective families are provided a way toeat that’s affordable, convenient, and nutritional, thenthey will adapt to a more balanced lifestyle.”
Our Expert HelpPaul MontoyaUrban Garden manager at IUPUIStudies: Geography, International StudiesJanet Meryl KriegerSociologist and Folklorist at IUPUIKristina PostmaBlogger of snackhealthy.com ProspectiveLisa Staten Audience HelpDirector of Social/Behavioral Services Keriann RichCommunity Health Engagement Research Working mother with young children, runsTeam at Indiana University Hothouse CommunicationsMelissa Cyders Theresa GoodwinIUPUI Health Service Provider Entrepreneur and mother of two youngin Psychology children
SourcesCoveney, 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.
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/>.
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>.