Transcript pizza project - Environmental Geography

By: Steven Uhler and Vince Marquez
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How much do we spend on food
7% of personal consumption expenditure for food eaten
at home
 10 in Canada
 11% in the UK
 50% for India or
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The level of food energy in the US food supply
increased from 3300 calories per capita per day in
1970 to 3900 calories in 2000
This 15% increase reflects highest in
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Carbohydrates
Sugar/ beverages
Protein
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How far does our food travel
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Environmental impacts?
Food Mile Comparison
Average Distances from Farm to Market
Terminal Market vs. Ferry Plaza Farmers Market
Apples: 1,555 miles vs. 105 miles
Tomatoes: 1,369 miles vs. 117 miles
Grapes: 2,143 miles vs. 151 miles
Beans: 766 miles vs. 101 miles
Peaches: 1,674 miles vs. 184 miles
Winter Squash: 781 miles vs. 98 miles
Greens: 889 miles vs. 99 miles
Lettuce: 2,055 miles vs. 102 miles
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In the United States 31 percent—or 133 billion
pounds—of the 430 billion pounds of the
available food supply at the retail and
consumer levels in 2010 went uneaten.
A 2008 report on the relationship between food
waste and water waste indicated that lessdeveloped countries experience significant
food losses
The United States spends about 1 billion
dollars a year just to dispose of food waste.
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Food waste causes a greenhouse gas 21
times more damaging to the environment than
carbon dioxide.
Landfills are the largest human-related source
of methane in the United States, accounting for
34 percent of all methane emissions
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https://www.youtube.com/watch?v=IoCVrkc
aH6Q
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Buy only what you need
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Eat what you buy
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Plan ahead
Make a shopping list/ Don’t over buy
Don’t over prepare.
Think about what will spoil first
Eat leftovers.
Ask for a doggie bag.
Keep food fresh
Dairy: Store in a cool part of the fridge like the bottom shelf or the
back of the top shelf (not on the door, where the temperature
fluctuates).
 Eggs: Store in the carton on a shelf in the fridge (not on the door).
 Meat and fish: Store on the bottom shelf of the fridge; cook within
a day or two.
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Don’t toss food before it spoils
Freeze when acceptable
 Understand food dates
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Avoid the trash
Feed edible food to people
 Donated to food pantries
 Compost inedible food
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Processed Foods-any food other than a raw
agricultural commodity and includes any raw
agricultural commodity that has been subject to
processing, such as canning, cooking, freezing,
dehydration, or milling.
Natural Foods-food that has undergone a
minimum of processing or treatment with
preservatives
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Organic Food
Organic agriculture practices cannot ensure that products
are completely free of residues; however, methods are
used to minimize pollution from air, soil and water.
 Organic food handlers, processors and retailers adhere to
standards that maintain the integrity of organic
agricultural products. The primary goal of organic
agriculture is to optimize the health and productivity of
interdependent communities of soil life, plants, animals
and people.”
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Local Food
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Traveling less 100-200 miles
 Farmers Market
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Pro’s
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Organic farming is friendlier to the environment
Organic processed food contains no hydrogenated fat
 Hydrogenated fat has been linked to heart disease
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Organic farming ensures that animals are fed a natural diet and kept in
free-range conditions.
Genetically modified (GM) crops are not allowed under organic standards.
There are lower levels of pesticide residues in organic food, as only a small
number of chemicals are allowed in organic food production.
Con’s
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High way miles
may go bad more quickly than non-organic produce.
 artificial preservatives and are not irradiated.
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more expensive to buy than non-organic food.
Many people believe that organic food does not allow the use of any
chemicals.
 More susceptible
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Pro’s
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Less miles traveled
Just as expensive as other food
Know where it is coming from
Con’s
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Seasonal food
Limited variety
Pesticides still used
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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.
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A high percentage of food crops, such as corn and
soybeans
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1980 – First GMO Patent Issued
A 1980 court case between a genetics engineer at
General Electric and the U.S. Patent Office is
settled by a 5-to-4 Supreme Court ruling, allowing
for the first patent on a living organism. The GMO
in question is a bacterium with an appetite for
crude oil, ready to gobble up spills.
1994 – GMO Hits Grocery Stores
The U.S. Food and Drug Administration approves
the Flavr Savr tomato for sale on grocery store
shelves. The delayed-ripening tomato has a longer
shelf life than conventional tomatoes.
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Antibiotic resistance
Decreased Nutritional Value
Increased Toxicity/ Chemical consumption
Food Allergy
Food Mutation
Environmental harm
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Run off
Chemical disposal
Damaging soil
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Fresh Hand-Tossed Dough
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Thin Crust
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Unbleached flour made from our proprietary formula. Papa John’s signature pencil-thin-edge thin crust is never
frozen. It does contain preservatives for freshness.
Fresh-Packed Pizza Sauce
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Our original proprietary dough comes to our stores fresh from our commissaries where it’s made. We store it in
coolers in the stores for just the right amount of time to let it proof and rise. When the dough is ready to use, we
hand-toss it to order. We don’t add “dough-conditioners” like sodium stearoyl lactylate or mono and diglycerides.
Our proprietary high-protein, unbleached wheat flour and filtered water gives Papa John’s original pizza dough its
unique balance of flavor and its chewy, crisp crust.
Papa John’s UNIQUE sauce is fresh-packed for our stores worldwide at two facilities in the fertile valley of
California, which produces some of the most robust flavorful tomatoes in the world. These facilities incent their
growers to produce higher quality tomatoes by paying a premium for certain attributes that we’ve determined to be
important to make our sauce taste better. The tomato products in both of these facilities are packed from fresh
tomatoes -- about six hours from the time they are picked. Our fresh-packed sauce is not re-manufactured from
tomato paste. Further, our sauce is minimally heated to retain maximum flavor, as opposed to re-manufactured
sauces that are subjected to more flavor-damaging heat. To further protect the quality of Papa John’s sauce, we pack
and ship it in a more expensive #10 steel can (versus packing it in plastic pouches). We do not use high fructose
corn syrup, artificial colors, or artificial flavors in our sauce—we do use fresh-packed tomatoes, extra virgin olive
oil, some sunflower oil, spices, and a little salt and sugar.
Cheese
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The primary cheese on Papa John’s Pizzas is crafted from 100% Mozzarella and made with high-quality skim milk.
Our six-blend cheese combination is made with five additional 100% aged Wisconsin cheeses, including Parmesan,
Romano, Asiago, Provolone and Fontina. Our cheeses have a minimal amount of preservatives to maintain
freshness and to ensure consistency and quality across our many restaurants.
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Pepperoncinis
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Boxes
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Ninety percent of our olives are grown in Spain’s famous Herrera-area groves that consistently produce superior-quality, Fancy-grade olives. Our supplier in
Spain is the first producer of both ripe and green olives in the world to be awarded the ISO 9002 Quality Certification.
Jalapeno Peppers
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Cured pork belly made to USDA standards--with salt, sugar, nitrites and spices.
Black Olives
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Real 100% pork sirloin cured with our proprietary formula ingredients.
Bacon
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Real 100% pork and beef Pepperoni, custom-formulated and made to USDA standards.
Canadian Bacon
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Our 100% all-white chicken breast is free of artificial flavors, colors and preservatives, and is made with our proprietary marinade of spices and some soy
protein, like that found in many high-protein health bars.
Pepperoni
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At Papa John’s, we invest millions of dollars annually to provide our unique white-on-white box that helps to protect our pizza from the taste of cardboard
packaging. Our boxes are more expensive to make because we believe it’s critical to have this important guard between our great-tasting pizza and the box that
surrounds it. Papa John’s unique box is just another way to make our pizza great.
Chicken
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Whole Pepperoncini Peppers are grown and packed in the Mediterranean region in our tangy brine.
100% real Jalapeno Peppers are sliced fresh and packed in a spicy brine with turmeric spice.
Banana Peppers
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100% real Banana Peppers are sliced fresh and brined with vinegar to maintain their bright yellow color.
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Buys foods that can be used in multiple meals
Buy in bulk
Start building a pantry
Think weekly
Think seasonally
More vegetables means more flavor
Preventing food waste
Buy foods meat can be used in multiple meals
Get creative with willed vegetables
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Spinach- can be sautéed
Bananas- bananas foster
Local foods
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Generally cheap during the season
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Ingredients
Extra-virgin olive oil, for drizzling
6 slices thick-cut bacon, cut into 1-inch pieces
3 leeks, rinsed well to remove grit and thinly sliced
1 loaf store-bought frozen bread dough, thawed and left to rise according to package instructions
5 small red potatoes, sliced paper thin with a mandoline or sharp knife
Kosher salt
1 pound fresh mozzarella, sliced thin
4 ounces goat cheese, crumbled
1/3 cup grated Parmesan
Freshly ground black pepper
Directions
Preheat the oven to 475 degrees F. Drizzle a baking sheet with olive oil.
In a skillet, fry the bacon over medium heat until cooked but not crisp; remove and set aside. Pour off most of the grease
but do not clean the skillet. Return the skillet to the stove and turn the heat to medium low. Add the leeks and saute until
soft, about 3 minutes.
Pull or roll the bread dough into a rectangle and place on the oiled baking sheet. Drizzle the dough with olive oil.
Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with
salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks on top of the cheese. Sprinkle
the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese, grated Parmesan and
freshly ground black pepper.
Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes. Cut into
squares and serve immediately.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/potato-leek-pizza.html?oc=linkback
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Fresh Hand-Tossed Dough
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Organic products are not specifically listed
Cheese
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Gluten Free- healthier ingredients
Ordered through third party
Boxes
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Cost
Environmental waste increase
 Reusable boxes
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Pizza sauce
 Ingredients
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http://www.ted.com/talks/birke_baehr_what
_s_wrong_with_our_food_system?language=e
n#t-46098
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Books
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Good and Cheap- Leanne Brown
Wheat Belly-Dr. William Davis
Eating on the Wild Side-Jo Robinson
Videos
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FOOD INC
Hungry For Change
Super Size Me