Andy Larson - Why Eat Local? Science-based answers to a not-so-simple question
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What does Local mean? Why are people buying local? What does "certified organic" mean? What is genetic engineering and more! by Andy Larson - Local Foods Educator with University of Illinois Extension
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Andy Larson - Why Eat Local? Science-based answers to a not-so-simple question
- 1. Why Eat Local? Science-based answers to a not-so-simple question extension.illinois.edu Andy Larson Local Foods & Small Farms Educator University of Illinois Extension serving Boone, DeKalb, and Ogle counties (815) 732-2191 ● andylars@illinois.edu
- 2. What does “local” mean? • The product is grown: 1. In my state – 44% 2. Within a certain mile radius – 41% • 87% of these respondents say ≤100 miles 3. On a small (family owned/operated) farm – 13% FMI - US Grocery Shopper Trends 2011 Photo:lmainjohnson7
- 3. Why are people buying local? 1. Freshness – 83% 2. Support local economy – 68% 3. Taste – 56% 4. Knowing the foods’ source – 40% • What about safety? • What about nutrition? • What about the environment? FMI - US Grocery Shopper Trends 2011 Photo: USDAgov
- 4. Are local foods fresher? • Can be…varies by product • Produce often fresher, riper, more seasonal • Conventional eggs, milk, meat quite fresh, too • Fresher produce can mean better flavor and quality • Nutrient content can diminish with time and handling • Not everything we eat can be produced locally Photo:USDAgov
- 5. Buying local support local economy? 1. Import substitution 2. Job multiplier effect • 1.41-1.78 (farmers markets) • Sales taxes • Property values • Business incubators Martinez et al. 2010. Local Food Systems: Concepts, Impacts, and Issues, ERR 97. USDA-ERS. Photo: Alice Henneman
- 6. Why know the farmer? • Shake the hand that feeds you • Provenance • Production practices • Handling and storage • Trust Photo: USDAgov
- 7. Are local foods safer? • Meat, dairy, egg, & some specialty producers state inspected before product enters commerce • New rules coming for fresh fruits and vegetables (Food Safety Modernization Act) Photos: mauitimeweekly, Alachua County, and ShardsOfBlue
- 8. Is local food more nutritious? • Variety chosen for flavor and nutrients? • Grown in healthy soil? • Picked ripe and handled appropriately? • Purchased and eaten at peak freshness? Frith, Kathleen. 2007. Is Local More Nutritious? – It Depends. Harvard School of Public Health, Center for Health and the Global Environment. Photo:NRCSSoilHealth
- 9. Is local food better for the environment? • Direct-to-consumer farmers are: • More likely to use manure vs. synthetic fertilizer • Less likely to apply pesticides and herbicides • However… • Only 5% of local food farmers are certified organic • Carbon footprint of inefficient transport? • Packaging, processing, and disposal? Low et al. 2015. Trends in U.S. Local and Regional Food Systems: Report to Congress, AP-068. USDA-ERS.
- 10. Growing Organic - What It Is, What It Isn’t - extension.illinois.edu
- 11. What does “Certified Organic” mean? • Production system that favors ecological balance, biodiversity, and nutrient cycling Photo credit: USDA NRCS South Dakota via Foter.com / CC BY-SA
- 12. What does “Certified Organic” mean? • Land free of prohibited substances for 3 years, managed with long-term crop rotations Photo courtesy of USDA Natural Resources Conservation Service
- 13. What does “Certified Organic” mean? • Crops get no synthetic fertilizer or pesticide, irradiation, genetic engineering, or biosolids Photo credit: adstream via Foter.com / CC BY-NC-ND
- 14. What does “Certified Organic” mean? • Livestock get organic feed and pasture access – no antibiotics, added hormones, or animal byproducts Photo credit: NRCS_Oregon via Foter.com / CC BY-ND
- 15. What does “Certified Organic” mean? • Organic and conventional products are never commingled, from farmer to consumer Photo credit: quinn.anya via Small Kitchen / CC BY-SA
- 16. How do farms get certified? • Submit Organic Systems Plan (OSP) – Detailed operating plan including information on crops, animals, harvests, storage, sales, records, soil- building practices, pest management, health care, pasture, materials lists, maps, field histories, biodiversity plans, emergency procedures, and any other practices related to organic production. • 3-year transition from last prohibited substance • Inspection by USDA-accredited organic certifier • Ongoing annual inspection and record-keeping
- 17. Why are people buying organic? 1. To avoid pesticide residues – Science has shown that the incidence and amount of agrichemical residues is lower on organic produce than on conventional produce 2. To improve their health – Science has not shown significant differences in the safety or nutritive value of organic produce vs. conventional produce
- 18. • If you see this seal, your product contains at least 95% organic ingredients • “Made with organic ingredients” at least 70% • Other terminology, e.g. “organically-raised” or “grown with organic practices,” always ask Organic Labeling
- 19. Facts, Fictions, and Debate over Genetically Modified Organisms extension.illinois.edu Credit:OkanaganSpecialtyFruits
- 20. What is a GMO? • From Dictionary.com: an organism whose genome has been altered by the techniques of genetic engineering so that its DNA contains one or more genes not normally found there
- 21. Transformation
- 22. Which crops have GM varieties? Credit:lizwestCredit:SoybeanBoardCredit:MartinLaBar
- 24. What do these GM traits do? Credit: gmoanswers.com
- 25. Herbicide-Tolerant Crops • Fewer types of herbicides applied • Initial reduction in weight of active ingredient applied • Increased adoption of reduced-tillage systems • Increased selection pressure on weeds to become herbicide-resistant – 30+ weed species resistant to glyphosate See also http://www.nature.com/nbt/journal/v27/n6/fig_tab/nbt0609-519_T1.html
- 26. Insect-Resistant Crops • Very substantial reduction in application of insecticides targeting lepidopteran pests – More than 50% reduction in US
- 28. How are GMOs regulated? USDA APHIS • Determines risk of transgenic crop becoming a pest U.S. EPA • Ensures environmental safety of pest- resistant transgenic crops U.S. FDA • Regulates food and animal feed derived from transgenic crops https://www.aphis.usda.gov/aphis/ourfocus/biotechnology/sa_regulations/ct_agency_framework_roles
- 29. What happens when we eat GMOs? Stomach acid Enzymes Protein Amino acids DNA is broken down to its components similar to how protein is digested to amino acids; ingesting DNA has never been found to be toxic
- 30. What do they have to prove? • Substantial equivalence: – “an assessment of a novel food, in particular one that is genetically modified, should demonstrate that the food is as safe as its traditional counterpart” – OECD, 1993 • Toxicity • Allergenicity • Nutritional content • Make sure any other differences are not “biologically meaningful”
- 31. Types of Studies • Methods similar to those used when testing crop chemicals and new drugs – Compositional studies – compare to a known product – Digestibility – how fast is protein broken down – Oral toxicity tests – purified protein in mice/rat models – Animal feeding studies – livestock, poultry, fish • Process takes, on average, 13 years and $136M Credit:GiangHồThịHoàng
- 32. Who pays for all this testing? Credit: Art G. Credit: Nick Mendez
- 33. Credit: Snell et al 2011 Credit: Eenennaam & Young 2014 See also http://www.nature.com/nbt/journal/v27/n6/fig_tab/nbt0609-519_T1.html
- 34. Thanks for you time and attention! • What questions do you have? http://web.extension.illinois.edu/smallfarm/ http://web.extension.illinois.edu/bdo/ Photocredit:CedarSummitFarmviaSmallKitchen/CCBY-SA Andy Larson Local Foods & Small Farms Educator University of Illinois Extension serving Boone, DeKalb, and Ogle counties (815) 732-2191 ● andylars@illinois.edu
- 35. How are farmers selling local? Direct and Intermediated Marketing of Local Foods in the United States, Low and Vogel, USDA-ERS, November 2011
- 36. For more information… • Sarah A. Low et al. Trends in U.S. Local and Regional Food Systems: Report to Congress, AP- 068. U.S. Department of Agriculture, Economic Research Service. January 2015. • Martinez, Steve, et al. Local Food Systems: Concepts, Impacts, and Issues, ERR 97. U.S. Department of Agriculture, Economic Research Service. May 2010. • O’Hara, Jeffrey K. Market Forces: Creating Jobs through Public Investment in Local and Regional Food Systems. Union of Concerned Scientists. August 2011.
- 37. Why Get Certified Organic? • Price premiums • Market access • Resource conservation • Government assistance Source: Organic Trade Association
- 38. Objectives After this presentation, participants will: • Know what GMOs are and how they are made • Understand the prevalence of GMOs in crops • Gain insight into GMO effects on health • Gain insight into GMO effect on agriculture
- 39. Transformation Methods • Micro-particle bombardment – “gene gun” • DNA attached to micro –projectiles and fired into the cell • Best method for corn and rice
- 40. GMOs & HEALTH
- 41. Possible to avoid GMO foods?
- 43. GMOs & ETHICS???
Editor's Notes
- The important answer is that this is up to the consumer…they get to decide what is local to them.
- These are the big reasons people are buying organic according to the Food Marketing Institute (and of course there is no accounting for taste, so I’m not going to cover that one), but these are three claims I hear pretty regularly, too.
- Hard to argue with this Ascorbic acid, niacin, folic acid, phenolics, carotenoids and flavonoids in produce particularly susceptible (Goldberg, 2003)
- Economic models tend to have narrow scope What about opportunity costs? Any impact on rural areas?
- How much do we really know about foodborne illness outbreaks stemming from local foods?
- Food production is energy, carbon, and input intensive
- There are about 10 different methods currently for creating GMOs
- The bar chart shows all deregulated crops, sized by the number of genetic varieties approved for each. The ten crops in green are currently produced in the United States, and described in detail in the list below.
- 1) Our AMA recognizes the continuing validity of the three major conclusions contained in the 1987 National Academy of Sciences white paper "Introduction of Recombinant DNA-Engineered Organisms into the Environment." [The three major conclusions are: (a)There is no evidence that unique hazards exist either in the use of rDNA techniques or in the movement of genes between unrelated organisms; (b) The risks associated with the introduction of rDNA-engineered organisms are the same in kind as those associated with the introduction of unmodified organisms and organisms modified by other methods; (c) Assessment of the risk of introducing rDNA-engineered organisms into the environment should be based on the nature of the organism and the environment into which it is introduced, not on the method by which it was produced.) (2) That federal regulatory oversight of agricultural biotechnology should continue to be science-based and guided by the characteristics of the plant or animal, its intended use, and the environment into which it is to be introduced, not by the method used to produce it, in order to facilitate comprehensive, efficient regulatory review of new bioengineered crops and foods. (3) Our AMA believes that as of June 2012, there is no scientific justification for special labeling of bioengineered foods, as a class, and that voluntary labeling is without value unless it is accompanied by focused consumer education. (4) Our AMA supports mandatory pre-market systematic safety assessments of bioengineered foods and encourages: (a) development and validation of additional techniques for the detection and/or assessment of unintended effects; (b) continued use of methods to detect substantive changes in nutrient or toxicant levels in bioengineered foods as part of a substantial equivalence evaluation; (c) development and use of alternative transformation technologies to avoid utilization of antibiotic resistance markers that code for clinically relevant antibiotics, where feasible; and (d) that priority should be given to basic research in food allergenicity to support the development of improved methods for identifying potential allergens. The FDA is urged to remain alert to new data on the health consequences of bioengineered foods and update its regulatory policies accordingly. (5) Our AMA supports continued research into the potential consequences to the environment of bioengineered crops including the: (a) assessment of the impacts of pest-protected crops on nontarget organisms compared to impacts of standard agricultural methods, through rigorous field evaluations; (b) assessment of gene flow and its potential consequences including key factors that regulate weed populations; rates at which pest resistance genes from the crop would be likely to spread among weed and wild populations; and the impact of novel resistance traits on weed abundance; (c) implementation of resistance management practices and continued monitoring of their effectiveness; (d) development of monitoring programs to assess ecological impacts of pest-protected crops that may not be apparent from the results of field tests; and (e) assessment of the agricultural impact of bioengineered foods, including the impact on farmers. (6) Our AMA recognizes the many potential benefits offered by bioengineered crops and foods, does not support a moratorium on planting bioengineered crops, and encourages ongoing research developments in food biotechnology. (7) Our AMA urges government, industry, consumer advocacy groups, and the scientific and medical communities to educate the public and improve the availability of unbiased information and research activities on bioengineered foods. (CSA Rep. 10, I-00; Modified: CSAPH Rep. 1, A-10; Modified: CASPH Rep. 2, A-12)
- What happens to GM ingredients when we eat them? When we eat protein of any kind, it is broken down into amino acids in the process of digestion. This begins with our stomach acid and continues with enzymes that further break down protein to its basic components. DNA is similar in how it’s broken down by stomach acid and enzymes. Ingesting DNA has never been found to be toxic but again, this must be tested during development of each new GMO product.
- Food and Chemical Toxicology - Assessment of the health impact of GM plant diets in long-term and multigenerational animal feeding trials: A literature review Journal of Animal Science - Prevalence and impacts of genetically engineered feedstuffs on livestock populations
- I’m going to tailor this talk towards folks who are looking to have a small commercial flock, probably somewhere in the neighborhood between 100 and 1000 layers, but even if you’re only looking to have 10 backyard hens, a lot of the concepts will translate.