Sustainable Farm-To-Fork Foods

In her article she writes about how the earth is being affected by all the pollutions and greenhouse gases that are being emitted. She explains about how the food industry contributes by “Most produce is shipped many miles before it is sold to consumers, and shipping our food for long distances is costly in both the amount of fossil fuel it uses and the greenhouse gases it produces” (93). This adds to her argument that buying local will help reduce the amount of air pollution from transporting food. In an article by Environmental Board the authors claim “If you buy locally, you protect and make the environment more sustainable because you don’t have to truck the food thousands of miles across the country or import it from other countries which takes a lot of energy. It is a lot better for the climate and region” (1). This information provides evidence to support her theory in which buying local can help reduce harmful

The graph presents the fact that the production of food products create the large majority of emissions. For example, gas emission released from the transportation of red meat is dwarfed by the amount used in its production. This shows that eating local is not a sufficient way to counter energy use and gas emissions as many would think it to be. McWilliam’s “On My Mind: The Locavore Myth” also provides insight into the movement’s lack of energy use. While discussing the importation of foreign food, the author states “...and you discover that factors other than shipping far outweigh the energy it takes to transport food… transportation accounts for only 11% of food’s carbon footprint” (McWilliams). This shows how insignificant eating locally is for saving energy and cutting down on emissions as transportation doesn’t account for nearly as much as other aspects. Eating locally will not have do a significant job in helping a community save energy.

The article “Waste Not” by Elizabeth Royte was published in March of 2016 in National Geographic Magazine. It depicts the wastefulness of the food industry and shows the path of food from field to consumers’ homes. During the article the story focuses on Tristram Stuart; a food utilizing activist and naturalist, who is gathering wasted food for a food conservation event for the public. Stuart visits many different farms and markets to receive food that is not desirable. Throughout the world nearly one third of food that is grown is thrown away or wasted due to consumer needs and wants. This means that because there is a need and want for good quality food products that not only meet food eatable standards but also

The environment is among some of the top issues to be looked upon by the human population in the world today. Sustainability is a word often times used when speaking of this subject. This is a concept represented in the articles “Sustainability” by Christian R. Weisser and “Attention Whole Foods Shoppers” by Robert Paarlberg. Each author addresses the issue in different ways; one giving examples of this issue and the other clearly defining it. Each author is writing to spread awareness of this issue. As overlapping topics, each article has similarities and differences to the other.

It is a known fact that the way humans produce food is not sustainable for a bright future. Here in America we discard almost half the amount of food we produce, which could be used to feed the enormous amount of starving people in the world. Not only are we being wasteful, but we are also greatly contributing to the amount of pollution and greenhouse gases because of our practices. After reading “What’s for supper?” my eyes were further opened to how damaging our agricultural system is and inspired me to take on a “greener” lifestyle.

The book called The Omnivore’s Dilemma by Michael Pollan talks about 4 different food chains and their pros and cons. The Local sustainable farms let the animals roam free and feed them what the animals are supposed to eat. The food from the local sustainable farms are all natural with no pesticides or artificial fertilizer etc. The local sustainable food chain has the potential to feed all the people of America because it’s healthier for the consumer, animals eat what they are supposed to, and it’s healthier for the environment.

The locavore movement encourages people in towns to consume more locally grown food, by society consuming locally grown food transportation is cut down which helps better the environment. Since locally grown food is produce that is cultivated in the community transportation is down to a minimum which is a blessing for the environment. “ Eating local is better for air quality and pollution than eating organic. “ ( Source A ) less transportation use helps lessen the pollution in the air which in turn helps provide the community with cleaner fresher air. “ The move towards local food for all its trendiness highlights one of the problematic pieces of the modern food economy : the increasing reliance on foods shipped halfway round the world. “ ( Source E ) The

Consumers have become increasingly detached from their food as America’s food system grows larger and continues to ruin the environment. The main problem is that most consumers do not know how their consumption habits affect the ecosystem around them. Nor do they know about how their food was produced. Information about how and where the food is being produced and wasted is essential, so people can shop responsibly. Short of legislation, Americans make choices at the grocery store. It is essential for all Americans to cast in a vote with their dollars to change the way that food is produced in the United States resulting in more sustainable food being more accessible in the aisles of the grocery store for all Americans.

In the documentary “Sustainable Table: What’s On Your Plate?” The topic of food and its origins is debated. The authors position is stated clearly throughout the documentary. The viewpoint of the author is that as Americans, for example, when we purchase food from the supermarket we are not considering the impact it will make if we buy the peanut butter that costs a few dollars less.

In recent years, many people don’t go more than a few days without hearing about organic foods in one way or another, whether it be through the media, friends or the numerous labels at the grocery store. For me, whenever someone brings up organic foods, they always put them on a pedestal of health caused by people’s recent disgust with the industrialized way we produce foods, which, to be fair, is not unfounded. I had assumed it was a bunch of gibberish, however, the data suggests a more ambiguous answer.

What is sustainability? The definition is “meeting the needs of the present without compromising the ability of future generations to their needs”, and “the “needs” referred to are broad, and are addressed by the three “E’s” of sustainability --environment, economy, and equity.” (Lallier 11). In this paper, I will use my hometown as background to crate a sustainable community. I will separate my whole village recycling system into 4 parts, these are the food, the energy, the tree and the water.

As a food and beverage professional, you have long known that nothing can make or break your business like perception. We all know the buzzwords and phrases, farm to table, eco-friendly, environmental awareness, and sustainability. Gone are the days when the tangibles were all that we had to rely on to drive traffic and revenue. Put out some tasty food, with service to match, in a convenient location, and the business could survive, if not thrive. Today, as many as 76% of customers across varying age groups will only choose an eatery if at least some of their products are sourced locally. And, consumers are starting to demand that restaurants begin to follow that trend with equally sustainable practices concerning waste, energy, and water.

“The challenge of sustainability-that is, of integrating human well-being and natural integrity-is such that we can't go on as before. Business as usual or, more to the point fashion as usual, is not an option” (Fletcher.K., 2008).

One factor behind the appeal of local foods is the reduction in vehicle-miles traveled to bring food products from their origin to their destination, making local foods more sustainable (at least on one metric). Sustainability focuses on reducing energy- and resource-use throughout all aspects of food production, processing and distribution. Food waste has become a particularly hot topic in the food industry, and something businesses are beginning to tackle. Solutions include new processing technologies, such as Mouvex’s “eccentric disc pump products” that maximize product recovery from piping, as well as new packaging strategies, such as single-serve packs that ultimately result in less waste by consumers. Food and beverage manufacturing companies can also increase their sustainability by using less packaging material overall and more environmentally-friendly materials, such as bioplastics.

The amount of waste created by the citizens of Earth cannot be sustained at the current rate of consumption and production. Together, the world generates 2.9 trillion pounds of waste of just food alone (Garfield, Gould, & Insider, 2016). The more developed countries, like the United States, generate ten times as much waste as underdeveloped countries like Saharan Africa. Land degradation, declining soil fertility, unsustainable water use, overfishing and marine environment degradation are all lessening the earth’s ability to supply food (Nino & Intern, 2016). Because of its adverse impact on agronomic productivity, the environment, and its effect on food security and the quality of life, land degradation will remain an important global issue for the 21st century (RecyclingWorks Massachusetts, 2016). With a growing population and a rising demand for water, society needs to carefully monitor its consumption and use (Harvey, 2015). Next, the marine environment is suffering because of society 's inability to reasonably consume Earth’s resources. Lastly, according to Environmental Protection Agency (EPA), U.S. hospitals generate about 170,000 tons of food waste annually (Scannell, 2015). Programs are being put in place to minimize the amount of wasted food in hospitals while helping people who cannot afford food. Therefore, the way in which resources are irresponsibly used and produced need to be altered in order for Earth’s resources to be kept sustainable for decades