3 - Animal Husbandry.pdf

SUSTAINABILITY EDUCATION FOR
CULINARY PROFESSIONAL
FEED THE
PLANET
Founded by WORLDCHEFS
Powered by Electrolux & AIESEC
Part 3: Agriculture – Animal Husbandry

The Backstory
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Powered by Electrolux and AIESEC

PART 3:Agriculture:
Animals as Food
Road Map:
• Industrial model for animal production
• Alternative models for animal production
• Comparisons
• Chef strategies
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Animal Protein – Global Trends FEED
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Environmental Impacts—it’s All Connected
Behind the Burger
(from grain-fed feedlot animals)
Resource depletion and degradation
Greenhouse gasses and Climate change
http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizi
ng-a-nation-of-meat-eaters
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Animal Mass Production
• Separating animal and plant production has
only been in the last 70 years.
• Specialization of product
• Consolidation to larger, concentrated
production
• Vertical integration Benefits
• Greater production per area
• Lower prices
• Consistency
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EXAMPLE: Increased Milk And Egg Production
• Hens produced an average of 83 eggs per year in 1900, and
well over 300 in 2000
• Milk production per cow was 5,300 pounds in 1950, and is
over 20,000 pounds today.
– Selective breeding for higher production
– Feed formulations to enhance productivity
– Artificial light for hens to keep them laying eggs year round
– Hormone injections for dairy cows (rGBH ) and implanted
growth hormones for beef cattle

Mass Production:Animal Welfare
• Restricted movement in CAFOs
(Confined Animal Feeding
Operations)
• Inability to perform natural behaviors
• Stress
• Physical alteration without pain
control
• Growth hormones
• Un-natural diets
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Mass Production: Public Health
• Animal Waste, and waste-borne
contamination of water and air. In CAFO’s,
animal waste becomes an environmental
hazard
• Occupational Health
• Food Safety from large scale outbreaks
Mass production can also improve
food safety and traceability
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Low Level Antibiotic Use In Animals
Center for Disease Control - http://www.cdc.gov/media/images/dpk/2014/dpk-carb/10-img22.jpg
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Sustainable Animal Husbandry
• Ecologically sound
• Economically viable
• Socially just
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Alternative Animal Husbandry
Characteristics
» Pasture-based
» Diversified (plants and animals on the same farm)
» Smaller in scale
» Independently owned and managed
» Farm mimics nature
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Benefits Of Pasture
• Healthier animals
• Better tasting food products
• Healthier food products
• Animals experience less stress
• No growth-promoting drugs
• No public health issues
• Many environmental benefits
Grass-fed beef has:
• Less total fat
• More heart-healthy omega-3 fatty acids
• More conjugated linoleic acid, thought
to reduce heart disease and cancer
• More antioxidant vitamins, such as
vitamin E

Benefits Of Purchasing Local
Support local farmers and local economy
Farmers have autonomy
Direct Producer-Consumer relationship
– the chef can talk to the farmer, visit the farm, observe animal
husbandry practices, convey to consumer
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Menu Solutions - Purchasing
Menu design starts with purchasing
decisions
Current trend: hyperlocal
Foods that are grown at the restaurant itself
– Purchasing local foods
– Purchase indigenous and heirloom
agriculture
– Support meat from small pasture
operations and grass fed animals
– Support humane operations
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MENU SOLUTIONS - PURCHASING
Nurturing the farmer-chef connection
requires effort
Learning about local foods requires
research, visits to farms, and visits to local
markets.
Sourcing local foods can be a
challenge:
- Directly with farmer
- Local markets
- Local distributor
- Regional distributor
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Menu Solutions – Using It All
– Nose toTail: Utilizing the whole animal
– Utilizing less sought after cuts of meat
– Root to Stem: Utilizing the entire vegetable or fruit
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Menu Solutions – Plate Design
– Less meat-centric menus
– Smaller meat portions
– Greater role on plant-based products on the plate
– Increased creativity when preparing plant-based foods
– Focus on local plants that are sustainably raised or
foraged
– Embrace flexitarian
– Meatless Mondays

Don’t Forget Education
As foodservice professionals, we have an obligation to education
– Visit your farmers and suppliers; ask about practices and
the types of products they have
– Educate staff and guests about where and how the animals
were raised and where and how plant-based ingredients
were grown
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Nutrition and Sustainability
A diet for the future…
Eat Lancet report : Food, Planet Health
Tackles how to feed a growing population from a
dietary standpoint
Shows how what is good for humans nutritionally
is good for the planet
Creates opportunities for forward-thinking chefs:
• Change culture by changing menus
• Emphasize benefits of dietary shifts
• Focus on quality and quality
• Let plants take center stage
• Lead with messaging around flavor
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What will you do to change your diet…?

3 - Animal Husbandry.pdf

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3 - Animal Husbandry.pdf