Transcript Presentation on Food Trends and Understanding the Process that

Insert the title of your
presentation here
Meat & Poultry Sources
I. Labeling
I. Quality Grades
I. Consumption Rates
I. CAFO’s
Date
Your footer here
2
Meat & Poultry Labeling
• Antibiotic Free- animals raised without antibiotics
• Cage free (poultry)- ensures that chickens were not housed in cages, but it
does not mean the animals were given access to the outdoors.
• Certified Humane- This is a voluntary certification and label to ensure
humane treatment of farm animals from birth to slaughter
• Free range (poultry)- usually refers to chicken and eggs that they produce.
The chickens were not confined, and were able to go outdoors and engage
in natural behaviors. Technically, it only means that the bird has access to
the outdoors, sometimes only 5 minutes/day. It is also possible that the
outdoors is a dirty or concrete feedlot.
• Grass Fed - According to USDA regulations, this means that grass and
forage are fed to the animals throughout their life
• Natural- Used for labeling if the meat does not contain any artificial
flavoring, coloring agent, or chemical preservatives, and if the product and
its ingredients are not more than minimally processed
• No Hormones (beef)- Documentation showing no hormones have been
used in raising the animals/ hormones are not allowed in raising pork or
poultry
Classifications
•
•
•
•
Beef
Prime- highest quality/ abundant
marbling
Choice- high quality, but less
marbling than prime
Select- leaner than higher grades/
less marbling
Pork
Not graded because generally
bred and fed to produce
uniformly tender meat
Poultry
• Grade A- highest quality/ free of
defects
• Grade B&C- used in further
processed products/ if sold retail,
usually without a grade
Lamb
• Prime- very high in tenderness,
juiciness, and flavor
• Choice- slightly less marbling than
prime, but still of very high
quality
What are they?
• A production process where animals are kept in
a small tight area which leads to waste disposal
into the environment and mistreatment of
animals
• Also knows as factory Farms
• What types of CAFOs exist?
–
–
–
–
–
Beef
Pork
Chicken
Turkey
Egg Factory Farms
Types of CAFOs
• Beef
• In 2010, 34.2 million cattle
were slaughtered
• Painful mutilations include
dehorning, castration, and
branding
• Chickens
• Every year nearly 9 million
chickens are slaughtered
• Chickens take 30-35 days
to reach market weight
• In 1950s, it took 84 days to
reach market weight
Chicken Size Comparison
Types of CAFOs
• Pork
– About 112 million
pigs are slaughtered
each year
– Are kept in such tight
cages that it is often
impossible to lie
down or even turn to
see their piglets
Types of CAFOs
•
•
Turkey
– In 2007, 265 million turkeys
were slaughtered for meat
– Crowding at this level can cause
turkeys to injure each other so
turkeys often have portions of
their beaks and toes removed at
a young age
Egg Factory Farms
– In 2007, 280 million hens laid
77.3 billion eggs
– Male chicks don’t lay eggs
therefore, 260 million are killed
each year upon hatching – they
are ground up and repurposed
in pet foods and cattle food
Facts about Consumption
•
•
•
•
•
From 1971 to 2010, worldwide production of meat tripled to around 600 billion pounds
while global population grew by just 81 percent
Americans eat on average 1/2 lb of meat a day = 180 lbs a year
Americans now consume an average of 67 pounds of poultry per year, including at least
50 pounds of chicken an increase of more than 100% since the 1970’s.
At this rate, production will double by 2050 to approximately 1.2 trillion pounds of meat
per year, requiring more water, land, fuel, pesticides and fertilizer and causing
significant damage to the planet and global health
Americans consume 3x more meat than the average meat of the global population
•
Red meat still represents the largest proportion of meat consumed in the U.S.- 58%22% of it being processed
•
The incidence of colorectal, esophagus, lung, and liver cancer were all associated with
red meat consumption
•
Increased risk with colorectal and lung cancer was associated with higher intakes of
processed meats
Fish Sources
I.
II.
III.
IV.
V.
VI.
I.
Farmed Fish
Problems with Farmed Fish
Wild Caught Fish
Benefits of Wild Caught Fish
Mercury in Fish
High and Low Mercury
Containing Fish
Fish Labeling
Farm vs. Wild
• Fish Farming
– The controlled production of fish in constructed facilities in
captivity
– Why are they used?
• Shift in society towards healthier choices– increasing demand
• Global fish consumption expected to
rise by 25% by 2030
• The FAO estimates that the cost of
catching fish in the wild is about 25%
higher than the value of the catch
Problems with Fish Farms
•
•
•
•
•
•
Pollution
Antibiotic use
Disinfectants
Pesticides
Waste
Reduced biodiversity and
disease when fish spread when fish escape from the farms
• Several antibiotics banned in the U.S. are used in other
countries in which we export from
• Over 90% of the salmon that is sold to us in stores is farm
raised and can contain up to 16 more contaminants than wild
salmon
Wild Caught Fish
• Can be very misleading
• Some methods of “wild caught” are highly
destructive: dynamiting reefs, high-seas bottomtrawling, and drift nets
• BUT can also encompass more
desirable low-impacthand-liners, divers, pots, and
traps
Benefits of Wild Caught Fish
• Higher levels of Omega-3 FA
• Low levels of toxic compounds
• Often contain lower levels of mercury than
fish in farms
• No antibiotics, pesticides, herbicides
• No GMO’s
• Very low levels of disease in the fish
Mercury in Fish
• Low oxygen + low pH levels + warm water = atmosphere
that is favorable for the methylation process to begin
• Nearly all fish have traces of methylmercury (mercury) in
them, but older fish typically have higher levels due to
longer time for accumulation
• In addition, larger fish and those higher up in the food
chain have higher levels due to eating smaller mercury
containing fish
• High Mercury containing fish: crabs, salmon, tilapia, scallop,
shrimp
• Low Mercury containing fish: Tuna (canned, ahi), shark,
swordfish, orange roughy, grouper, seabass
Fish Labeling
• Less than 2% of imported fish go through
inspection before sold and international
fisheries do not need to follow near the same
regulations as the U.S. – which makes it even
more important to buy domestic
• Seafood does NOT need to be labeled, no
enforcement mechanisms exist, and many fish
are even mislabeled
Produce Sources
I.
II.
III.
IV.
Genetically Modified Organisms
Organics
Organic Labeling
Heirloom
GMOs
• What are they?
– Genetically modified
organisms are foods that have
their basic genetic structure
changed by adding a gene to
it
• Why should we be concerned?
– Increase in food allergies
– Compromised drinking water
and aquatic life
– Horizontal Gene Transfer
– Outcrossing
– Creation of superfoods and
superpests
GMO Examples
•
•
•
•
•
•
•
Sweet corn
Soybeans
Salmon
Tomatoes
Potatoes
Papaya
And products made
from GM plants such
as starch, chips,
tomato sauce
Organic
• What defines “Organic”
– It is an actual
certification (USDA
certified)
– Avoids synthetic and
harmful pesticides,
fertilizers, growth
regulators, and livestock
feed additives
– The feed must also be
organic
Understanding Organic Labeling
• 100% Organic
– Foods are completely organic, may also have USDA seal
• Organic
– Contain at least 95% organic ingredients, may also have USDA seal
• Made with Organic Ingredients
– At least 70% organic ingredients and will not display USDA seal
• Contains Organic Ingredients
– Contains less than 70% ingredients and will not display USDA seal
• Certified Organic
– is used to label a farm, farmer, or product that has been certified in
accordance with USDA National Organic Program regulations.
Producers and handlers must be certified organic to sell, label, or
represent their products as certified organic. The USDA organic logo
may be used on these products
Heirloom Crops
What are they??
– Any garden plant that has a
history of being passed
down within a family
– Some argue that an
heirloom variety must be at
least 50 to 100 years old
– all agree that heirloom
fruits and vegetables are
unique plant varieties which
are genetically distinct from
the commercial varieties
popularized by industrial
agriculture
Sustainability
I. What is Sustainability?
II. Biodiversity
III. Sustainable Farming
IV. Commercial Farming
V. Processed Foods and Hidden labeling
VI. Seasonability
VII. Locavorism
VIII.Farm to Fork
IX. Changes We Can make
What is Sustainability?
Relating to, or being a
method of harvesting
or using a resource so
that the resource is
not depleted or
permanently
damaged
Biodiversity
• What is it?
– Variety of life in the world or in a particular habitat
or ecosystem
• Why is it important?
– Critical for maintaining the basic planetary life
support systems
– Example
• The diversity of insects and avian pollinators is vital to
agriculture because they ensure that plants will
produce harvestable crops
Sustainable Farming
• Do not raise more animals than the land is
capable of sustaining
• Farmers can use manure as fertilizer for crops
– Eliminates need for chemical fertilizers and avoids
pollution issues associated with manure lagoons
• Most run by family farmers who do not abuse the
animals
• What is it up against?
– Smart Pasture Operations is another industrial
approach but are less crowded and massive than
CAFOs, and are also pasture-based
Commercial Farming
• In beef packing, 5 companies (IBP, Conagra,
Cargill, Farmland National Beef, & Packerland
Packing Co.) control 79% of the market
• In poultry production, 4 companies process over
50% of all chickens and turkeys raised
• Twelve plant crops account for more than threequarters of the food consumed in the world, and
just three—rice, wheat, and maize—are relied on
for more than half of the world’s food
Processed Foods & Hidden Labels
• Food processing is any deliberate change in a food that occurs
before its available for us to eat
• Benefits:
– Processing methods destroy harmful pathogens
– Easy to prepare and convenient
• Negatives:
– Potential negative affects of food additives such as
artificial sweeteners, fats, chemical preservatives,
artificial colors, and sodium
– Many are stripped of valuable nutrients such as fiber,
good fats, and antioxidants
Hidden Labeling
• Monosodium Glutamate (MSG)
-
A flavor enhancer to emulate ‘umami’
MSG has been linked to asthma, headaches, and heart irregularities
Although some foods may not directly contain MSG, it can be formed
through the manufacturing process- therefore, it is in the product but NOT
on the label
It can be found under several names including hydrolyzed vegetable protein
and natural flavors
• Natural Flavors
– As long as the flavoring starts with a natural ingredient, any chemicals can be
added to it, AND regardless of how many solvents are used= considered
natural
– Manufacturer has no legal obligation to disclose the chemicals that are in
them
– It’s been said that many of these flavorings have more ingredients than the
foods they are being added to
Eating Seasonally
• By eating foods that are picked during peak
season, you get to enjoy fresh, unprocessed fruits
and vegetables
• By choosing to eat seasonally, you eliminate the
environmental damage that happens out-ofseason produce while it travels thousands of
miles
• By purchasing fresh, unprocessed fruits and
vegetables from local farmer’s markets, your food
dollar goes directly to the farmer
FARM TO FORK
What does ‘farm to fork’ mean?
Farm to fork refers to a movement concerned with producing food
locally and delivering that food to local consumers
The idea of food going directly from your local farm to local fork has several goals.
Ensure the safety of our food supply
Encourage diversity in the types of foods
available regionally
Improve the economic vitality of
small and local farms
Avoid of use of GMO’s
Maintain food’s natural health
benefits and nutritional quality
Decrease the environmental impact and
carbon footprint of factory farms and
mass food production
Changes we can make!!
• If you eat one less burger a week, it’s like taking your
car off the road for 320 miles or line-drying your
clothes half the time
• If everyone in the U.S. ate no meat or cheese just one
day a week, it would be like not driving 91 billion miles
– or taking 7.6 million cars off the road
• Shop at a farmers market
• Dine at restaurants that support farmers markets or a
local sustainable food system
• Shop sustainable when purchasing meat, dairy, and
eggs
Chronic Diseases
• A recent study done in 2009, found those who who consumed high
amounts of meat had higher energy intakes (about 700 calories
more per day) than those who consumed less AND were 33% more
likely to have central obesity
• In 2009, a study was done with over a half a million people which
found that men and women with the highest red meat intake,
processed meat intake had an elevated risk for overall mortality,
cardiovascular mortality, and cancer mortality
• A 2002 study found that frequent consumption of processed meat
was associated with a higher risk for type II diabetes
• researchers estimated that substitutions of 1 serving per day of red
meat were associated with 7% to 19% lower mortality risk
• It was also estimated that 9.3% of deaths in men and 7.6% in
women in these cohorts could be prevented at the end of follow up
if all individuals consumed .5 servings/day of red meat
Environmental Effects
• According to the (EPA), chemical and animal waste runoff
from factory farms is responsible for more than 173,000 miles
of polluted rivers and streams. Runoff from farmlands is one
of the greatest threats to water quality today.
• According to a 2006 report by the United Nations Food and
Agriculture Organization (FAO), our diets and, specifically, the
meat in them cause more greenhouse gases (carbon dioxide,
methane, nitrous oxide) to spew into the atmosphere than
either transportation or industry. Livestock farming
accounting for 18% of greenhouse emissions vs all the
world’s cars, trains, planes and boats combined to account
for 13%
Did you know??
• If you eat one less burger a week, it’s like taking your car off the
road for 320 miles or line-drying your clothes half the time.
• If everyone in the U.S. ate no meat or cheese just one day a week, it
would be like not driving 91 billion miles – or taking 7.6 million cars
off the road.
• The water needs of livestock are tremendous, far above those of
vegetables or grains. An estimated 1,800 to 2,500 gallons of water
go into a single pound of beef.
• Meat accounts for 10 percent of Americans food spending. Eating
vegetables, grains and fruits in place of the 200 pounds of beef,
chicken and fish each non-vegetarian eats annually would cut
individual food bills by an average of $4,000 a year.