Jennifer Turley
Associate Professor of Nutrition, WSU
What is a food system?
What is a sustainable food system?
How does this apply to plant & animal foods.
What is the impact of conventional farming
practices on the health of humans and the
environment?
What are some practical consumer tips to ensure
food system sustainablility?
Food Production:
farming, gardening,
fisheries, wild foods
Consumption,
purchasing, preparing,
eating, waste
management
Harvest: powered
equipment, farm, field,
factory, greenhouse,
ocean, slaughterhouse
Access, retailing,
food safety net
Transformation,
processing, packaging,
labeling, marketing,
heating/cooling
Distribution,
wholesaling,
warehousing,
transportation
• Issues from:
• Use, loss, & pollution
The US food system
of land, soil, & H2O.
is currently
• The contribution to
detrimental to the
global warming from
emission of green
environment,
house gases.
human health, and
future sustainability. • Fossil fuel depletion.
• Loss of the land
A sustainable
food
system
.
fertility & nutrients
promotes ecological,
that nourish plants &
human, and community
animals.
health now and for the
• More human
future.
(infectious & chronic)
& animal diseases.
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Water: plant and animal farming accounts for 70% of all water
use by humanity; 90% in most developing countries. US food
system uses ~80% of US fresh water.
Soil: US food system uses ~50% of US land area. Croplands,
pastures, and rangelands are losing soil (overgrazing, tilling) at
an unsustainable rate. It takes ~500 y to replace 1” soil.
Energy: Fossil energy for fertilizers, machinery, irrigation,
pesticides, transportation, etc.
1 Calorie of plant protein requires ~2 Calories of fossil energy.
 Most adults require 2000-3000 calories/day depending on their age,
gender, and physical activity.
 Raising livestock for meat requires more energy (Calories, grain feed)
than animal byproducts (milk & eggs), and plants.
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Meat-based diet requires more energy, land, and water
resources than the lactoovo or vegetarian diet.
(Somlyódy 2006, Pimentel 2003, Horirgan 2002)
Plants vs animals
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Animals: 20-80 fossil fuel
calories/1 food calorie
Plants: 2 fossil fuel
calories/1 food calorie
Plant proteins have ~ 1/10th
the fossil fuel use and 1/10th
carbon emission than
animal proteins.
Switching from meat to
vegetables 1 day/week
saves the equivalent of
driving 1160 miles per year
Livestock Lamentations
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Livestock production,
especially beef, created
almost 20% of total
greenhouse gases
worldwide, eclipsing even
transportation.
Livestock are one of the
most significant contributors
to today’s most serious
environmental problems.
Low calorie can still have a high environmental impact
Examples: water, reduced calorie foods, artificial chemical additives, processed, packaged
Food
production
with resource
conservation
Local &
regional
suppliers
More whole &
seasonal
foods with
less
processed &
fast foods
Diet is plantbased &
augmented
with animal
foods
produced in a
sustainable
way
Sustainable
food
system
© 2009 Jennifer Turley, Joan Thompson, Garth Tuck
Bottled water is a big problem (petroleum based
production, packaging, transport, storage)
 Drink tap water, use a filter if you like
 Avoid other bottled beverages
 Buy concentrated juices you can reconstitute
 Consider teas and/or coffees made at home
 Chose local and organic milk or even better fortified
milk alternatives like soy, rice, or almond milk
 If you drink wine, purchase boxed wine produced
regionally (such as from California or Oregon for
Utah residence)
 Remember refrigeration and freezing costs energy
in processing, transport, and store and personal
storage.

Organic generally improves soil fertility, maintains ecological
harmony/biodiversity, and eliminates pesticides, artificial fertilizers, & sewage
sludge.
Certified organic plant foods are also non-genetically modified organisms
(non-GMO) and may have higher nutritional qualities.
Look for certified organic foods and produce (often has an organic sticker and
a 5-digit produce # starting with 9.
Organic farmers use less machinery and more manual labor to harvest their
fields.
Whole grains (wheat, millet, oatmeal, barley, bulgur, buckwheat, quinoa,
wheat, etc.), lentils, beans/legumes, tofu, and nuts that are organic and
minimally packaged/processed are sustainable staples.
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Substance that prevent, destroy, repel, or mitigate a pest
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Insects, animals, weeds, micororganisms can be pests
Chemicals pesticides: synthetic, organic compounds
Biopesticides: microbes, biochemicals (such as pheromones), plant
incorporated protectant
Toxins inserted at the cellular level (Bt corn) by GE
Pesticide treatment tolerance (round-up ready soybeans, corn, alfalfa,
canola) by GE
Often reach destination other than that intended
Pollute air, water, & soil.
Resist degradation and remain in the environment for years
Hinders nitrogen fixation needed for plant growth & soil quality
Potentially poisons animals, birds, fish, ….humans
Vicious cycle of spraying to kill pests, pests grow resistant, need to
spray more
Epa.gov
Modes of entry
 Inhalation
 Ingestion
 Skin
(dermal)
penetration
 Transplacental
absorption
 Breast milk
Example
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A pesticide which is
sprayed can be inhaled
during use or by drift;
penetrate through the
skin during mixing and
application; and be
ingested through water
& food (which can be
minimized by rinsing
plant foods and
removing fat from
animal foods)
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Neurological Effects: potent neurotoxins.
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Short term: dizzy, lightheaded, confused, and reduced
coordination and ability to think.
Long-term: reduced IQ, learning disability, brain damage.
Asthma, upper and lower respiratory effects
 Infections
 Hypersensitivity diseases
 Birth defects
 Endocrine disruption: Precocious puberty in girls,
Reduced sperm counts
 Cancer
 Children are more susceptible
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Dirty Dozen
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Peach
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Apple
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Bell Pepper
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Celery
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Nectarine
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Strawberries
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Cherries
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Kale
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Lettuce
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Grapes (Imported)
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Carrot
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Pear
www.foodnews.org
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Onion
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Avocado
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Sweet Corn
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Pineapple
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Mango
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Asparagus
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Sweet Peas
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Kiwi
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Cabbage
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Eggplant
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Papaya
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Watermelon
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Broccoli
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Tomato
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Sweet Potato
Clean 15
Why are plants GM? For insect & viral resistance, herbicide
tolerance, delayed ripening, plant sterility, and modified oils.
What type of plants are GM? Corn, tomatoes, potatoes, soybean,
rice, squash, papaya, flax, cantaloupe, and others.
New plant species &
naturally occurring
toxicant levels
(allergy and
sensitivity).
Plants with
substances not
normally found in
species (allergens,
vegetarianism)
Marker gene required
for identification of
altered cells,
antibiotic resistance,
sterility.
Risk of plants used to
make nonfood oils or
starch entering the
food supply.
Legal issues of false
non-GMO labeling by
manufacturers &
farmers dealing with
unintentional crop
migration.
Altered nutritional
profile.
Threatened
biodiversity.
Unexpected changes
in tissue composition
from gene activation
or suppression.
Not labeled.
 Organic
beef, pork, poultry, eggs, and dairy foods
may be healthier because:
Less pesticide exposure, fed organic feed.
 Less antibiotics and hormones
 More nutritional value
 USDA certified organic animals are traced from birth to
slaughter. (which other countries do for all their meats,
like the European Union).
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Conventional: USDA defined with likely hormone implant,
therapeutic and sub-therapeutic antibiotic use, chemical fertilizer &
pesticide use, grazing (70%) and confinement (30%), meat & bone
meal prohibited, fed tallow (animal fat), manure applied to land.
Natural: Minimal processing & additives. Grazing (70%) &
confinement (30%). Maybe’s in conventional practice. Tallow &
manure allowed.
Grass-fed: No definition, more free range. Grazing (80%) &
confinement (20%). Tallow & manure allowed.
USDA Certified Organic: All conventional aspects prohibited.
Grazing (80%) & confinement (20%). Gov’t standards mandated on
manure applied to land. Always organic vegetarian. Never ever
antibiotics, hormones, or preservatives.
Able to meet the American meat appetit.
 217 lbs/person/year (India 11)
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Cheap & abundant meat increases demand & production
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Increased meat consumption can be linked to increase risk of CVD,
diabetes and some cancers
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Factory farms are noisy and smelly thus far from communities so
more fuel used for transport
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Livestock are put in high density unnatural environments causing:
 Greenhouse gas emissions (feces and passing gas, food miles)
 Water pollution
 Disease
 Ethical issues
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Livestock production produces 18% of CO2 equivalents
(transportation 15%)
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High density housing for livestock can lead to substandard
conditions (confinements, disease, de-beaking chickens, removing
tails from pigs, etc)
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Leads to high density processing facilities with poor conditions for
both animals and workers
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800 million people suffer from hunger and malnutrition but
most of the corn and soy grown goes to livestock
Livestock used to be integrated into carbon and nitrogen
cycles of small farms
Increasing rangeland is a major reason for deforestation
Unnatural feeding practices like fattening cattle on grain has
led to development of more pathogenic bacteria
In order to minimize disease and increase production many
animals in factory farms are given antibiotics
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More than half of the worlds supply of antibiotics are used on animals
Could lead to antibiotic resistance
Iowa hog factories alone produce 50 million tons of excrement
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Put into lagoons not waste treatment facilities
Contaminate waterways with excrement, antibiotics and hormones
Organic is greener (30-60% less fossil fuel) than conventional
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Beef and dairy is unsustainable.
Lamb is also not energy efficient but is eaten less than
beef by most Americans.
Avoid highly processed meat (lunch meat, hot dogs,
sausage, bacon, nugget, frozen dinners etc)
Poultry and eggs are sustainable options
Reduce meat consumption and chose organic, local
and free-range (grass-fed) animal meat (like beef,
bison, pork, lamb) and legally hunted game (like elk,
deer, pheasant, rabbit, duck, partridge, moose) when
you eat it.
It takes millions or years to create biomass that becomes crude oil that then
becomes gasoline that is used to create a snack that takes less than 2 minutes
to eat …does that seem sustainable?
Eating represents an immediate opportunity to make a difference. (Kate Geagan)
Sustainable: herbivore
(plant eater) &
omnivores (plant and
animal eaters).
Tilapia thrive on
inexpensive vegetablebased foods.
Oysters, clams and
mussels improve water
quality as they filter
plankton out of the
water for their food.
Unsustainable:
carnivores (animal
eaters).
Salmon, tuna, and
shrimp require feed
that's made from wild
fish.
Source: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_gear.aspx
1. Cages/pens: waste, diseases and parasites can freely spread to wild
habitat. Farmed fish can escape and compete with wild fish for natural
resources, interbreed with wild fish.
2. Raceways: same concerns as cages/pens.
3. Ponds: can destroy coastal habitat to build facility. Discharged untreated
wastewater pollutes the environment and contaminates groundwater.
4. Recirculating systems: fish cannot escape, wastewater is treated, but are
costly to operate and rely on electricity or other power sources.
5. Shellfish culture: when farmed in high densities with little current/tidal flow
leads to the accumulation of waste and the possibility of out-competing
native species for natural resources.
Source: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_gear.aspx
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Avoid farmed carnivore fish
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US raised, plant eating fish are lean and green superfoods
and much more sustainable than air flown salmon or tuna.
Include herring, sardines, US farmed catfish, barramundi,
tilapia, shrimp, clams, oysters, and mussels.
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It takes 15-25 lbs wild fish to produce 1 lb farmed tuna.
It takes 2-10 lbs of wild fish feed to produce 1 lb farmed salmon.
Plus large water need
Principles: small fish, live in large numbers close to shore, are
herbivores.
Organic is meaningless in regards to fish & seafood.
Most fresh waters are contaminated with PCBs and methyl
mercury.
Source: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx
http://www.blueocean.org/seafood/seafood-guide
 Eat
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foods that are:
Local
In season
Organic
 Eat
mostly plant foods (eat low on the food
chain); minimally meat free Mondays.
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If all Americans had a MFD it would be like
taking 8 million cars off the road
 Choose
local, sustainable and organic animal
meat and milk
 Choose sustainable wild and farmed fish,
ocean friendly foods
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Eat less red meat, limit animal meat to 3 ounces a day
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Omit bottled water. Drink from the tap, with or without a filter. Minimize other bottled
processed beverages.
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Select 1 ingredient foods for meals and snacks most often
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Minimize shopping trips to different stores
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Bring your own reuse bags
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Shop the bulk bins
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Limit packaged foods. If packaged, 5 or less ingredients and not mini/snack pacs.
Look for country of origin labeling (COOL) or the source of the food (even produce),
chose foods produced the closest to you
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Become a Locavore, cut truck, train, and air travel of food
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Compost your food waste
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Join a CSA
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Use your kitchen more and eat out much less
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Pack your own lunch
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Use energy efficient appliances, especially your refrigerator, in your kitchen
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Grow some of your own food at home, with a neighbor, or community garden
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Have a real relationship with real food
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Freshness & Taste: Food may be <24 hours old and picked at the optimal time to
harvest (not before it ripens).
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Nutrition: decline in nutrients as time passes after harvest. Some organic foods have
a better nutritional profile than conventional.
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Purity: Organic foods are produced without pesticides, or fertilizers, antibiotics,
hormones, GMO, or irradiation exposure.
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Community Vitality: Spend your money within your community. Keep the food
supply closer to your hands. Promote regional food self reliance and local jobs.
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Teach Others: Set an example for others to follow. Teach children the true source
and meaning of food.
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Variety: Local organic farmers grow a diversity of flavorful and locally adapted foods
(no mono-cultures).
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Resource Conservation: Buying locally grown foods decreases dependence on
petroleum (transportation and petroleum based chemicals like fertilizers and
pesticides), preserves soil, and promotes biodiversity.
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Cost: Conventional food production has hidden detrimental environmental, health,
and social consequences. Organic food may have a higher price-tag.
Questions to ask
yourself in general
Where did my food
come from?
 Is it real food,
traditional,
imitation/invented,
genetically
engineered???
 What impact does
my eating style
have on others? the
planet?
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Questions to ask when
food making purchases
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Organic or
conventional?
Plant or animal?
Local or regional,
national, or
international?
Bulk or processed or
packaged?
Necessary or
splurge?
Farmed or Wild fish?
Sustainable or
unsustainable?

Deborah Koons Garcia, The future of food DVD, 2005.
http://www.thefutureoffood.com/
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Montery Bay Aquarium:
http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_gear.aspx
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Food Routes: http://www.foodroutes.org/
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Blue Ocean: http://www.blueocean.org/home
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University of Michigan center for sustainability:
http://css.snre.umich.edu/www.blueocean.org/home
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Wasatch Gardens: http://www.wasatchgardens.org/
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Local Harvest CSA: http://www.localharvest.org/csa/
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Books by Michael Pollen
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Kate Geagan, Go Green Be Lean, http://www.kategeagan.com/ and
www.leanandgreendiet.com
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Utah farmer’s Market: http://www.utahsown.utah.gov/
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Slow Food Utah: http://www.slowfoodutah.org/
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Bell Organic Gardens in Draper www.bellorganic.com
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Zoe's Garden in Layton Utah: www.zoegarden.com
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Farmers Markets in Utah:
http://www.utahsown.utah.gov/FarmersMarkets.htm
National Geographic Green Guide: http://www.thegreenguide.com/
University of Michigan center for sustainability:
http://css.snre.umich.edu/
Center for Science in the Public Interest:
http://cspinet.org/EatingGreen/calculator.html
Green restaurant association:
http://dinegreen.com/restaurant_guide.asp
F&V worth buying organic, download wallet card at:
www.foodnews.org/walletguide.php
Source locally: www.eatwild.com
Real Milk: www.realmilk.com
Field to Plate: www.fieldtoplate.com
Harvest Eating: www.harvesteating.com
Wild Idea buffalo company, South Dakota:
www.wildideabuffalo.com