How Large Will Your Footprint Be?
by Dana Denis, MSPH., RD (topic expert: nutrition)

What will the world be like for our children and grandchildren? When we think about the environment, we think of recycling and emissions from our automobiles. But do we think about our food supply? Are we making choices today to reduce the impact on the resources available tomorrow?

There is a growing movement toward "sustainability" in the food and nutrition community. The United States Department of Agriculture (USDA) defines sustainability as being able to "accommodate the basic needs of the present while preserving the resources that will enable future generations to flourish." [1]

The food industry is slowly adopting practices towards corporate social responsibility. This concept relates to practices that regenerate rather than degrade natural resources. In addition the practices are socially just and support the development of local communities and economics.[2]  What is a great driving force of these changes in corporate attitudes?

You, the consumer.

What are some of the choices you make that can make a difference for the future?

Produce. Look for produce that is locally grown by visiting farmers markets or asking your grocer's produce department questions when it is not clear where the fruits and vegetables originate. US farmland is decreasing and by supporting local growers you are reducing fuel emissions used to transport and benefiting the livelihood of the US farming community.

What about organic produce? While some recent studies have shown an increase in nutritional value of some organic produce, like tomatoes, the USDA makes no claims that organic food is more nutritious. However, pesticides can cause cancer, birth defects, neurological damage and decreased fertility.[2] Choosing organic may minimize these risks.

Seafood. Overfishing is depleting the world's fish supplies. The "farmed fish," which was designed to help the situation, often exacerbates it due to the conditions in the fisheries - often densely populated, leading to disease, increased use of antibiotics and sometimes wastes feeding directly into natural waterways, polluting those waters. Some fish to avoid: Chilean seabass, Atlantic cod, red snapper, bluefin tuna and orange roughy due to overfishing; farmed salmon (Atlantic), farmed tuna and imported shrimp due to fishery or catch practices. You can get a full, updated list from the Monterey Bay Aquarium website at http://www.montereybayaquarium.org/cr/seafoodwatch.asp.

Another consideration: was your fish caught fresh that day and flown in or frozen and shipped across the ocean, which would produce a lot less undesirable carbon emissions? When purchasing your fish -- ask questions.

Eggs. Currently, 95% of the egg-laying hens are confined to cages with floor space no larger than a single sheet of paper.[5]  By selecting "cage-free" eggs you are supporting an environment that allows the chickens more space to walk and at least to spread their wings. The reduction in overcrowding can also lead to less illness and therefore less use of antibiotics.

Beef, Pork and Poutry. There has also been a growing trend for the humane treatment of farm animals. As with the hens, "crate-free" pork and veal allow the animals to live more humanely. Organic meats and poultry ensures no use of antibiotics or growth hormones. Overuse of antibiotics in both farming and medicine can cause resistance toward those same antibiotics when needed to fight infection. Use of hormones in the food supply may be associated with breast cancer and earlier onset of female puberty.[2]

Water. Where is your water from? Is it from Fiji, where it must be flown in or from a local supplier? Better yet, avoid all the plastic bottles and try a water filtering system. The US sends 38 billion water bottles each year to landfills.[6]  Add this to the oil it takes to make the plastic bottles and this is a significant strain on our resources.

Disposable plates, cups and utensils. Although it is difficult to eliminate all disposables from our lives, there are now "biodegradable" and "compostable" disposable products available made from sugar cane fiber, corn and potato. These alternatives, while not mainstream, are becoming more accessible.

One last tip - imagine the resources that can be saved with reusable grocery bags in place of the paper and plastic. Many stores will actually offer discounts or donate to environmental causes for every bag you use.

Almost all of the alternatives offered are more costly for corporations to implement, sometimes up to four times the cost of traditional methods or products. This cost is ultimately passed on to the consumer. As more alternatives become available, cost will be reduced making it more accessible for everyone. This transition is not something that happens overnight, but slowly, we are working toward a more socially responsible way of food production, procurement and consumption. By requesting practices that support our environment, this process moves forward.

The environmental "footprint" we leave can be minimized by the choices we make today.

References:

1. United States Department of Agriculture. Sustainable Agriculture: Definitions and Terms. Accessed on il 18, 2008 athttp://www.nal.usda.gov/afsic/pubs/terms/srb9902.shtml
2. American Dietetic Association. Bulding a better understanding of sustainable food systems for food and nutrition professionals. March 2007. Accessed on April 5, 2008 at http://www.eatright.org/ada/files/Sustainable_Presentation.pdf.
3. Monterey Bay Aquarium. Seafood watch. Accessed on April 18, 2008 at http://www.montereybayaquarium.org/cr/seafoodwatch.asp.
4. Lindstrom, Lauren. Consider the source: Making environmentally responsible seafood choices. American Dietetic Association. Accessed on March 11, 2008 at http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/home_13881_ENU_HTML.htm.
5. Morrison Healthcare, Inc. The hard boiled truth about eggs. Balance Choice Monthly Nutrigram, April 2008. Accessed at https://www.morrisoninteractive.com/DesktopModules/ViewDocument.aspx?DocumentID=26121.
6. Environmental Protection Agency. http://filterforgood.com/?WT.srch=1, accessed through http://www.environmentalprotectionagency.org/ on April 18, 2008.
7. American Dietetic Association. March 2007. Healthy land, healthy people: building a better understanding of sustainable food systems for food and nutrition professionals. Accessed at http://www.eatright.org/ada/files/Sustainable_Primer.pdf on April 5, 2008.
8. Mills, Linda Eck. From local chow to green machines: ADA members are turning foodservice into eco-friendly operations. American Dietetic Association. Accessed on March 11, 2008 at http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/home_15321_ENU_HTML.htm.