Sustainability PSA
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The document discusses the benefits of a plant-based diet for both human health and the environment. It notes that 99% of animals farmed for food are factory farmed and treated with hormones and antibiotics. Additionally, animal agriculture is cited as the number one cause of climate change according to the UN. The document promotes eating organic fruits and vegetables instead, as they are better for both people and soil since they don't use pesticides or additives. It also states that farmed animals produce over 130 times more waste than humans, significantly polluting the soil.
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Challenges and Opportunities in Building a Regional Food System in Truckee-Tahoe
Challenges and Opportunities in Building a Regional Food System in Truckee-TahoeTahoe Silicon Mountain
Tahoe Silicon Mountain, a network of technology professionals who live and work in the Tahoe-Truckee area, is pleased to welcome Susie Sutphin to present: “Challenges and Opportunities in Building a Regional Food System.”
Living in the non-agricultural “food desert” of the high alpine Truckee-Tahoe environment presents challenges in food security, lends itself to a lack of sustainably grown food, and can leave us disconnected from our food-abundant neighbors. Not every community can grow their own food, but we can take responsibility for how our regionally-grown food is sourced and distributed.
Susie Sutphin, Executive Director of the non-profit Tahoe Food Hub and a 15-year Truckee resident, will discuss how the Tahoe Food Hub works to aggregate sustainably-produced food sourced from within 100 miles, while ensuring equal food access and exploring ways to grow food locally using 4-season growing techniques.
She’ll discuss the challenges and opportunities in creating this grassroots effort that aims to galvanize our community to build a regional, sustainable and equitable food system.
You can learn more about the Tahoe Food Hub here: http://www.tahoefoodhub.org/
The meeting will be on Monday, April 13th, 6-8 pm at Pizza on the Hill, in Tahoe Donner at 11509 Northwoods Blvd., Truckee. A $5 fee includes pizza and salad. Before and after the presentation, there will be time for networking with other technology professionals who live and work in the Tahoe-Truckee region.
This month’s event is sponsored by New Leaders, Clear Capital and Your Truckee Office.
You can find us on LinkedIn and Facebook and at TahoeSiliconMountain.com or sign up for email meeting announcements here: http://bit.ly/14XGofL.(May 2015) A Sustainable Foodture is Growing Now
Presentation delivered at Grow a Food Forest Workshop at Frog Farm in Takilma, OR (Josephine County). May 30, 2015.
My project
This document discusses poultry litter management and its relationship to animal welfare. It is authored by Ivie G. Undag and repeats the title "Poultry Litter Management: Action on Animal Welfare" multiple times without providing any other context or content.
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The document discusses the author's food needs and yields from their 1/8 acre garden plot. Last season, the author failed to harvest all the food that was yielded, though they still ate vegetables daily. The author's next step is to learn additional food preservation methods beyond just freezing. The author also notes some crop calculations seemed small compared to actual consumption. Challenges may include not achieving calculated crop yields, germination issues, weather problems, and improving food preservation methods. Opportunities include maximizing yields through companion planting and becoming fully self-reliant as a producer. Tables show calculated crop needs and space requirements. The conclusion discusses the benefits of cultivating diverse plant species for soil health, diet, and yields.
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Challenges and Opportunities in Building a Regional Food System in Truckee-TahoeTahoe Silicon Mountain
Tahoe Silicon Mountain, a network of technology professionals who live and work in the Tahoe-Truckee area, is pleased to welcome Susie Sutphin to present: “Challenges and Opportunities in Building a Regional Food System.”
Living in the non-agricultural “food desert” of the high alpine Truckee-Tahoe environment presents challenges in food security, lends itself to a lack of sustainably grown food, and can leave us disconnected from our food-abundant neighbors. Not every community can grow their own food, but we can take responsibility for how our regionally-grown food is sourced and distributed.
Susie Sutphin, Executive Director of the non-profit Tahoe Food Hub and a 15-year Truckee resident, will discuss how the Tahoe Food Hub works to aggregate sustainably-produced food sourced from within 100 miles, while ensuring equal food access and exploring ways to grow food locally using 4-season growing techniques.
She’ll discuss the challenges and opportunities in creating this grassroots effort that aims to galvanize our community to build a regional, sustainable and equitable food system.
You can learn more about the Tahoe Food Hub here: http://www.tahoefoodhub.org/
The meeting will be on Monday, April 13th, 6-8 pm at Pizza on the Hill, in Tahoe Donner at 11509 Northwoods Blvd., Truckee. A $5 fee includes pizza and salad. Before and after the presentation, there will be time for networking with other technology professionals who live and work in the Tahoe-Truckee region.
This month’s event is sponsored by New Leaders, Clear Capital and Your Truckee Office.
You can find us on LinkedIn and Facebook and at TahoeSiliconMountain.com or sign up for email meeting announcements here: http://bit.ly/14XGofL.(May 2015) A Sustainable Foodture is Growing Now
Presentation delivered at Grow a Food Forest Workshop at Frog Farm in Takilma, OR (Josephine County). May 30, 2015.
My project
This document discusses poultry litter management and its relationship to animal welfare. It is authored by Ivie G. Undag and repeats the title "Poultry Litter Management: Action on Animal Welfare" multiple times without providing any other context or content.
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The document discusses the author's food needs and yields from their 1/8 acre garden plot. Last season, the author failed to harvest all the food that was yielded, though they still ate vegetables daily. The author's next step is to learn additional food preservation methods beyond just freezing. The author also notes some crop calculations seemed small compared to actual consumption. Challenges may include not achieving calculated crop yields, germination issues, weather problems, and improving food preservation methods. Opportunities include maximizing yields through companion planting and becoming fully self-reliant as a producer. Tables show calculated crop needs and space requirements. The conclusion discusses the benefits of cultivating diverse plant species for soil health, diet, and yields.
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The document describes the contents of 7 different refrigerators as part of a school project on healthy eating. Most of the refrigerators contained similar food items including milk, dairy products, meat, vegetables, fruit, juices, jams, eggs, and sauces. Some also held bread, beer, yeast, and salad. While a refrigerator inventory alone does not determine the healthiness of a family's diet, the document discusses how factors like daily fruit and vegetable consumption, sugar and fat intake, and cooking methods provide more insights. The presentation concludes by emphasizing the importance of organic and sustainable farming methods for producing high-quality food with optimal nutrients.
Poster-March15
The document repeats information about March being National Nutrition Month and directs readers to a website about nutrition, with the statement that food is the original renewable energy source. It provides the month, website, and slogan about food being a renewable resource multiple times.
Plant Based Recipe Cookbook - Over 100 Mouth Watering Vegan Recipes
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With this stunningly simple cookbook I’ll show you how to cook savory, mouth-watering meals in minutes for some of the busiest Vegan eaters in the world.
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The document discusses the benefits of local sustainable agriculture over the industrial food system. It notes that traditionally grown whole foods in Thailand cost just $1 per meal compared to imported grocery store foods that travel on average 1,500 miles. Local sustainable agriculture addresses environmental concerns like soil erosion and reduced fossil fuel usage, as well as economic issues like unemployment and corporate food supply control. The document also lists health concerns with the industrial system like foodborne illness and reduced nutrition of commercial foods, and promotes local food sources in Louisville like farmers markets and community supported agriculture programs.
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Sustainable eating refers to choosing foods that can be produced and consumed over the long-term in a way that balances environmental, social, and economic needs. Sustainable foods are often organically produced to avoid pollution from chemicals and have fewer production steps, like vegetables, fruits and sustainably-raised meat and dairy, which require fewer resources than highly processed foods. Choosing sustainable foods helps reduce environmental costs while supporting organic farmers and taking care of human health.
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Hunter-gatherers would want to adopt an agricultural lifestyle because farming provided a more reliable source of food. Agricultural societies could support larger populations since they could have children more frequently and grow various crops. People living agriculturally had a more nutritious diet with a variety of foods, while hunter-gatherers relied on whatever foods they could opportunistically find and hunt.
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Organic School Gardens
Organic school gardens provide vegetables and fruits for pupils' daily meals while teaching local farmers organic farming methods. The gardens produce safe, pesticide-free crops and demonstrate organic production techniques to local farmers through farmer field schools. This increases food security and nutrition for schoolchildren and farmer families, while also generating additional income when crops are sold.
PowerPoint Example--U.S. Food Sustainability
This presentation discusses sustainable food consumption and production in the United States. It notes that the average American consumes over 3 times as much grain as the average person in India, mostly due to high meat consumption. The typical American diet features meat as the main dish while Asian diets use rice as the main dish. The presentation promotes eating more fruits, consuming meat in smaller portions or as a side dish rather than the main dish, eating organic and locally grown food, and using community gardens as an alternative food source.
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The document discusses the complex global food system from farm to table. It describes the various stages from farm land production of food, feed, fiber and fuel, to processing, distribution, consumption, and waste management. It notes problems like 1 billion people having too little food while 1.6 billion eat too much, and 40% of food being wasted. Alternatives discussed include localism, farmers markets, and chefs developing relationships with producers to source more sustainably.
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If every American grew a small garden, the surplus food could help feed the 1 in 6 Americans who are hungry through a network of donation centers. The key would be to encourage everyone to garden, establish locations to donate extra produce, and educate both gardeners on donation sites and people in need on accessing food and recipes to use donated produce.
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The use of genetically modified organisms (GMO’s) has been the center of many debates in recent years. While GMO’s have the potential to do great things, concerns arise over the risk involved. The United States (U.S.) is the largest grower of GM crops in the world, but unlike many other countries, there are no federal regulations on how we deal with genetically altered plants and animals. Federal laws are already in place that protects consumers by requiring that companies correctly label foods. I believe GMO’s should be included on food labels as well. Furthermore, many of our citizens do not know that GMO’s are already being used in our food. Putting all legalities aside, not informing people that they are purchasing GMO’s has an unethical air to it. There is no need to take away people’s choice in the matter by keeping them in the dark. Whether for or against GMO’s, at the very least, people should be able to make their own educated decisions about the foods they consume.
When I found out that GMO’s have been used in our foods for many years, I was angry and outraged. I felt like a guinea pig in a science experiment, unknowingly a participant in determining what side effects GMO’s may or may not have on people. I was asking myself “Where was I when these decisions were made?” I wasn’t exactly sure what a genetically modified organism entailed, and that was a major cause of my frustrations. At the time, “genetically modified” sounded like some crazy science experiment done to food. Not an appetizing term at all.
Regardless of whether or not GMO’s are labeled, it is best to educate yourself as to what they are. Closely related species can crossbreed, or have genes exchanged that create a plant that has traits of both parent species. When you genetically alter an organism, you are taking genes from one species and inserting it into an entirely different species. An example would be a study where a cow’s milk-producing genes were added into pigs DNA, in addition to genes that would help piglets digest the milk. But some crazy scientist had to take it a little further. There was a Chinese experiment done where jellyfish genes were inserted into pig DNA, and the result was glow in the dark piglets (Bodeen, 2008). Experiments like this seem very unnecessary.
Conversely, GM foods do in fact have many valuable benefits, such as increasing farming yields, vaccination by food, and even growing food in places that usually cannot support crops. There are so many countries in the world who's people suffer because the land cannot support crops. Vaccination by food has the potential to help millions and millions of people. Genetic engineering can improve the quality and life of a plant by allowing i ...
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The document discusses the impact of human diet on sustainability. It argues that an optimal diet from a sustainability perspective is locally grown, organic, and plant-based. Such a diet reduces carbon footprint and environmental impact while supporting health and local economies. It notes the large role agriculture plays in economies and environmental issues like greenhouse gas emissions. Industrial agriculture relies on monocultures and heavy use of chemicals, while organic farming is better for the environment, soil health, and nutrition. Choosing local, organic, whole foods and cooking at home can significantly improve health and sustainability.
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The document discusses the benefits of organic food compared to conventionally grown food. It notes that organic food is grown without synthetic pesticides, fertilizers, antibiotics, or genetic modifications. The document outlines several health and environmental risks of conventional farming, including negative impacts of pesticide residues in food and on farm workers. It also describes higher nutrient levels and taste in organic foods. Overall, the document promotes the consumption of organic food for various health and environmental benefits.
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Organic farming is better for the environment and human health according to this document. It outlines 10 reasons why organic farming is preferable to conventional methods: 1) Organic products meet high standards without toxic chemicals. 2) Organic food tastes better due to healthy soil. 3) Organic production reduces health risks from chemicals like pesticides linked to cancer. Organic farming has other benefits like protecting water sources, building soil health long term, and working with natural ecosystems.
The Organic Center's "Core Truths"
The Organic Center is committed to providing peer-reviewed research on the health and environmental benefits of organic agriculture through studies and education. It has a board of directors from universities, companies, and organic advocates. The document presents information on nutrients, pesticides, climate change, GMOs and cloning that show benefits of organic farming and risks of conventional methods.
Essay2
Genetically modified organisms (GMOs) have had a significant impact on global society. While some worry about potential health risks, GMO engineering has helped address issues like poverty and hunger by increasing crop yields to feed a growing population. Processed GMO foods are consumed across economic classes and in many countries, both developed and developing. However, others argue that GMOs may cause diseases through the introduction of foreign genes and excessive use of chemicals in food production. There are calls for more transparency around food labeling to help consumers make informed choices about what they eat.
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Veganism is a philosophy and lifestyle that seeks to avoid exploiting and causing harm to animals. The Veganuary campaign encourages people to try going vegan for the month of January, with over 3,200 people committing to participate in 2014. Veganism not only helps reduce animal suffering and benefits the environment, but also improves personal health as vegans consume more fruits and vegetables. However, vegans need to ensure they get enough vitamin B12, which is found in animal products, through supplements or fortified foods. The meat industry has a large environmental impact through greenhouse gas emissions and water use.
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This document discusses the concept of food sustainability. It notes that with the increasing global population, more pressure is put on finite resources, and that sustainability seeks ways of providing food, water and energy that are long-lasting and have less environmental impact. Some key aspects of sustainable food discussed include eating according to seasons, minimizing "food miles" by buying locally, and choosing organic or fair trade certified options when buying imported foods.
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Pam Holloway has been farming for 16 years after traveling the world as a nurse. She noticed increasing autoimmune diseases in American children and healthier European children who ate more local foods. She discusses the importance of knowing where food comes from by asking who grew it, what conditions it was grown in, when it was harvested, and how it was produced. Soil health is also crucial, as the soil contains billions of life forms connected to human health. Pam sees a future with smaller, more local farms using portable structures and technology, as well as multi-species farming, to produce high-quality, nutrient-dense foods in an environmentally sustainable way.
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Organic school gardens provide vegetables and fruits for pupils' daily meals while teaching local farmers organic farming methods. The gardens produce safe, pesticide-free crops and demonstrate organic production techniques to local farmers through farmer field schools. This increases food security and nutrition for schoolchildren and farmer families, while also generating additional income when crops are sold.
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This presentation discusses sustainable food consumption and production in the United States. It notes that the average American consumes over 3 times as much grain as the average person in India, mostly due to high meat consumption. The typical American diet features meat as the main dish while Asian diets use rice as the main dish. The presentation promotes eating more fruits, consuming meat in smaller portions or as a side dish rather than the main dish, eating organic and locally grown food, and using community gardens as an alternative food source.
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Hosachiguru heralds the coming-of-age of agricultural land management. While primarily being a farm asset management company
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If every American grew a small garden, the surplus food could help feed the 1 in 6 Americans who are hungry through a network of donation centers. The key would be to encourage everyone to garden, establish locations to donate extra produce, and educate both gardeners on donation sites and people in need on accessing food and recipes to use donated produce.
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This document summarizes the findings of a review on how agricultural interventions impact food security and nutrition. It finds that increasing agricultural production does not always improve nutrition, and that interventions are more likely to have positive nutrition impacts if they: (1) involve and benefit women; (2) include nutrition education and counseling; and (3) introduce nutrient-rich crops that vulnerable households consume. The document emphasizes that interventions need to be designed to specifically target and protect nutritionally vulnerable populations in order to maximize nutritional benefits.
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The use of genetically modified organisms (GMO’s) has been the center of many debates in recent years. While GMO’s have the potential to do great things, concerns arise over the risk involved. The United States (U.S.) is the largest grower of GM crops in the world, but unlike many other countries, there are no federal regulations on how we deal with genetically altered plants and animals. Federal laws are already in place that protects consumers by requiring that companies correctly label foods. I believe GMO’s should be included on food labels as well. Furthermore, many of our citizens do not know that GMO’s are already being used in our food. Putting all legalities aside, not informing people that they are purchasing GMO’s has an unethical air to it. There is no need to take away people’s choice in the matter by keeping them in the dark. Whether for or against GMO’s, at the very least, people should be able to make their own educated decisions about the foods they consume.
When I found out that GMO’s have been used in our foods for many years, I was angry and outraged. I felt like a guinea pig in a science experiment, unknowingly a participant in determining what side effects GMO’s may or may not have on people. I was asking myself “Where was I when these decisions were made?” I wasn’t exactly sure what a genetically modified organism entailed, and that was a major cause of my frustrations. At the time, “genetically modified” sounded like some crazy science experiment done to food. Not an appetizing term at all.
Regardless of whether or not GMO’s are labeled, it is best to educate yourself as to what they are. Closely related species can crossbreed, or have genes exchanged that create a plant that has traits of both parent species. When you genetically alter an organism, you are taking genes from one species and inserting it into an entirely different species. An example would be a study where a cow’s milk-producing genes were added into pigs DNA, in addition to genes that would help piglets digest the milk. But some crazy scientist had to take it a little further. There was a Chinese experiment done where jellyfish genes were inserted into pig DNA, and the result was glow in the dark piglets (Bodeen, 2008). Experiments like this seem very unnecessary.
Conversely, GM foods do in fact have many valuable benefits, such as increasing farming yields, vaccination by food, and even growing food in places that usually cannot support crops. There are so many countries in the world who's people suffer because the land cannot support crops. Vaccination by food has the potential to help millions and millions of people. Genetic engineering can improve the quality and life of a plant by allowing i ...
Final draft Human diet
The document discusses the impact of human diet on sustainability. It argues that an optimal diet from a sustainability perspective is locally grown, organic, and plant-based. Such a diet reduces carbon footprint and environmental impact while supporting health and local economies. It notes the large role agriculture plays in economies and environmental issues like greenhouse gas emissions. Industrial agriculture relies on monocultures and heavy use of chemicals, while organic farming is better for the environment, soil health, and nutrition. Choosing local, organic, whole foods and cooking at home can significantly improve health and sustainability.
Why organic presents by orgoearth.com
The document discusses the benefits of organic food compared to conventionally grown food. It notes that organic food is grown without synthetic pesticides, fertilizers, antibiotics, or genetic modifications. The document outlines several health and environmental risks of conventional farming, including negative impacts of pesticide residues in food and on farm workers. It also describes higher nutrient levels and taste in organic foods. Overall, the document promotes the consumption of organic food for various health and environmental benefits.
Organic Farming vs Conventional Farming
Organic farming is better for the environment and human health according to this document. It outlines 10 reasons why organic farming is preferable to conventional methods: 1) Organic products meet high standards without toxic chemicals. 2) Organic food tastes better due to healthy soil. 3) Organic production reduces health risks from chemicals like pesticides linked to cancer. Organic farming has other benefits like protecting water sources, building soil health long term, and working with natural ecosystems.
The Organic Center's "Core Truths"
The Organic Center is committed to providing peer-reviewed research on the health and environmental benefits of organic agriculture through studies and education. It has a board of directors from universities, companies, and organic advocates. The document presents information on nutrients, pesticides, climate change, GMOs and cloning that show benefits of organic farming and risks of conventional methods.
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Genetically modified organisms (GMOs) have had a significant impact on global society. While some worry about potential health risks, GMO engineering has helped address issues like poverty and hunger by increasing crop yields to feed a growing population. Processed GMO foods are consumed across economic classes and in many countries, both developed and developing. However, others argue that GMOs may cause diseases through the introduction of foreign genes and excessive use of chemicals in food production. There are calls for more transparency around food labeling to help consumers make informed choices about what they eat.
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This document summarizes organic farming and its benefits compared to conventional farming. Key points include:
- Organic foods reduce exposure to pesticides and antibiotic-resistant bacteria while increasing nutrient levels. Studies found organic produce contains significantly lower pesticide residues and an 81% lower risk of pesticide exposure.
- Natural farming is a sustainable method developed in Korea that uses indigenous microorganisms and natural materials instead of chemicals or machines. It aims to not destroy land or resources while producing healthy soil and crops.
- Farming has historically been important to Hawaii's economy and culture, though conventional industrial farming has increased use of GMOs which are controversial. Organic and natural farming offer alternatives.
A review on potential toxicity of artificial sweetners vs safety of stevia
This document reviews and compares the potential toxicity of artificial sweeteners versus the safety of stevia, a natural sweetener. It discusses several artificial sweeteners like aspartame, acesulfame-K, cyclamate, and neotame and health issues linked to their consumption such as headaches, cancer, and weight gain. It also covers the natural sweetener stevia and notes it is considered safe with no negative health effects. The objective is to provide information on the effects of consuming artificial versus natural sweeteners to help readers make informed choices about sweetener use.
Choosing organic for_health
Organic farming avoids the use of synthetic pesticides and fertilizers and instead promotes biodiversity and ecological balance. Strict standards govern what can be labeled organic, including requiring organic livestock to have access to outdoors and be fed 100% organic feed without antibiotics. Studies show organic soils have higher microbial content and organic farming uses less energy than conventional methods. While organic produce may contain some pesticide residues from the environment, children eating conventional foods have much higher levels of pesticides in their urine. Research also finds organic crops have higher nutrient levels than conventional ones.
EWG Feeding the World Without GMOs
This document summarizes strategies for increasing the global food supply without relying on genetically engineered crops. It finds that GE crops have not significantly increased yields and their primary purpose has been to produce animal feed and biofuels rather than feed people. More effective strategies include optimizing fertilizer use, reducing food waste, shifting away from biofuel incentives that use food crops, and changing diets to consume fewer calories and less meat. Traditional breeding has shown more promise than GE in improving crops for dry conditions in Africa. Overall, the document argues more can be done to boost food security through better resource management and existing agricultural methods rather than an overreliance on genetic engineering.
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Sustainability PSA
- 1. Stick To Fruits and Veggies, for Everyone’s Sake! Sustainable Eating: Better for Your Health and Your Environment 99% of the animals we eat or use to produce milk and eggs are factory farmed, and contain growth hormones and antibiotics According to the UN, animal agriculture is the number one cause of climate change Organic fruits and vegetables contain no hormonal additives or chemical pesticides, making them better for both human consumption and our soil Stuart Munro Farmed animals produce over 130 times the amount of waste that humans do, causing significant pollution to our soil
- 2. Stick To Fruits and Veggies, for Everyone’s Sake! • Bhatia, Juhie. "Eating Environmentally." EverydayHealth.com. N.p., 8 Apr. 2008. Web. 19 Apr. 2013. • Spiegler, Linda. "Sustainable Eating: An Opportunity for Cohousing to Lead the Way." N.p., n.d. Web. • Tverberg, Gail. "True Sustainability Solutions | Our Finite World." Our Finite World. N.p., 31 Mar. 2012. Web. 19 Apr. 2013. • Image URL: http://www.umsystem.edu/newscentral/ mindfuleating/2012/04/18/sustainable-eating-better- for-your-health-your-environment-and-your-world/ References