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a sustainable food future Dr Rosemary Stanton OAM nutritionist
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© Rosemary Stanton 2013 the balanced diet nutrition & health environmental sustainability taste ‘food literacy’
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our ‘industrialised’ food supply designed mainly for profit (health secondary; equity largely ignored) highly processed & packaged huge ‘choice’, seasonality ignored high status for animal products loss of biodiversity ignored (may have implications for food security) © Rosemary Stanton 2013
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consumption-based growth grow more process more sell more waste more waist more © Rosemary Stanton 2013
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nutrition & health linked with sustainability the more people eat, the greater the costs of production & waste high consumption, especially of animal foods, influences greenhouse gas emissions Edwards P, Roberts I. Population adiposity and climate change. Int J Epidemiol. 2009; 38(4):1137-40 © Rosemary Stanton 2013
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sustainability issues & food up to 25% of total greenhouse gas emissions come from production and distribution of what we eat and drink © Rosemary Stanton 2013
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CO 2 equiv (kg/head/yr) - Sweden meat*412(47%) dairy products*116(13%) fish*47( 5%) potatoes16( 2%) other vegetables89(10%) bread and grains57( 6%) fruit19( 2%) edible fats36( 4%) sweets, juice, soft drinks83(10%) *65% total Wallen A, Brandt N, Wennersten R. Does the Swedish consumer’s choice of food influence greenhouse gas emissions? Environmental Science and Policy 7 (2004) 525-535.
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© Rosemary Stanton 2013 CO 2 equivalents - Netherlands % meat & fish28 dairy products23 potatoes, veg, fruit15 sweet beverages15 bread and grains13 oils, fats3 other foods3 in Garnaut 2008
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sustainability issues & food crises coming for water, oil and phosphorus (in fertilisers) Australia highly vulnerable ‘business as usual’ no longer valid © Rosemary Stanton 2013
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follow the food chain all our recommendations should consider - use of resources (soil, water, energy) - fertilisers, especially phosphorus - pesticides - animal welfare ? © Rosemary Stanton 2013
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follow the food chain implications for - food choices - skills (shopping, cooking) - growing food - waste © Rosemary Stanton 2013
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go down the food chain? WHO and others recommend we bias our diets towards plant foods and less processed foods for health & sustainability
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© Rosemary Stanton 2013 food choices – animal foods ‘less’ need not mean ‘none’ look for minimum quantity of meat look at types - (smaller animals, grass eating, minimal environmental impact) problems with grain-feeding (40% of world’s grain fed to animals)
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© Rosemary Stanton 2013 action on fish more is not sustainable choose fish listed as sustainable* appropriate fish farming look for other sources of omega 3s (research in progress for long chain omega 3s in grains) *Marine Stewardship Council & Sustainable fish listings * see http://www.acfonline.org.au
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follow the food chain implications for types of food - packaged ? - fortified (functional) ? - stored ? - affordable ? - available to all ? - sustainable ? - waste © Rosemary Stanton 2013
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waste occurs at all stages of the food chain –total spent on food = $158 billion/year –waste 20% (ie >$30 billion/year) –buy then throw out 4m tonnes edible food/year*, worth at least $8b**, enough to fill 450,000 garbage trucks)*** –food waste in developed countries could feed an extra 3 billion people * The National Waste Report 2010, Aust Govt. http://www.environment.gov.au ** http://www.abc.net.au/environment/articles/2013/06/05/3774785.htm *** DoSomething! Research, available at http://dosomething.net.au/ © Rosemary Stanton 2013
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packaging ~ 65% packaging for food/beverages useful because it improves shelf life and reduces food waste a problem because it uses energy resources to produce, and more when added to landfill
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© Rosemary Stanton 2013 packaging - action choose foods with less/no packaging refill water bottles from tap or tank re-use packaging recycle (widely available bins - in schools ?) push governments to set mandatory rules for container deposits lobby for recycling costs to be included in product price
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© Rosemary Stanton 2013 processed food - action use fewer processed products promote products with less processing (eg rolled oats not popped sugary cereals) teach cooking skills get involved in school/community gardens
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© Rosemary Stanton 2013 social global equity food miles? local foods where possible, but social global equity needs consideration –crops such as coffee & chocolate vital to farmers in many countries –globalisation means we need trade
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© Rosemary Stanton 2013 social global equity what are the ethics of large agribusinesses owning the patents for seeds ? GM crops ? what about biodiversity ?
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© Rosemary Stanton 2013 new emphasis needed question: is it ethical to use resources to produce so many - animal foods - modified foods - ‘functional’ foods for overfed people while others starve
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fuel or food? ethanol-based fuels 4.4 hectares ethanol for 1 car for 1 year, or feeds 7 people for 1 year corn used for ethanol in the US would feed >100 million people 30-70% more energy is needed to produce ethanol than it contributes source: Professor David Pimental, Cornell University © Rosemary Stanton 2013
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techno fix band-aids? assume technology can fix problems (functional foods?) ignore long-term impacts wait for a crisis before acting may ignore societal & environmental costs (privatise profit, expect society to cover costs) © Rosemary Stanton 2013
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‘new’ food system buy only what we need sustainable packaging fresh, local/home grown, where possible home cooked rather than take-away new vegetables, grains, nuts, fruit more sustainable farming (inc fish) small portions of sustainable animal foods quench thirst with tap water © Rosemary Stanton 2013
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‘new’ food system question need for so much ‘choice’ emphasise problems of excess consumption (health & environmental) prices for junk foods, through specific taxes collection & recycling systems for (domestic & commercial) waste, subsidies for composting (domestic & commercial)
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© Rosemary Stanton 2013 food choices - action change expectations through education, including waste social marketing campaigns involvement in food systems (urban food, school kitchen gardens, cooking for adults)
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great opportunities more attention to soil health carbon footprint labelling new ways to reduce reliance on water, energy, phosphate fertilisers grow foods with higher nutrient content greater biodiversity (migrant involvement) sustainable aquaculture © Rosemary Stanton 2012
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© Rosemary Stanton 2013 what we eat social equity health protection of land & water
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