Midterm Exam Flashcards

1
Q

Define a food system

A

The people, activities, resources, and outcomes involved in getting food from “field to plate”, in addition to preparing, eating, and disposing of food and food wastes
all of the nouns and verbs involved in the food supply

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2
Q

how are food systems complex

A

food systems are a complex adaptive system of independent systems

  • there is an interplay
  • think of food systems of today, tomorrow, and far future
  • think of trading and food systems in different areas all over the world
  • there is not one homogenous food system but multiple food systems
  • dynamics in the system are non-linear and there are feedback loops
  • if elements of the system are altered, the system adapts or reacts
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3
Q

systems thinking

A

an iterative learning process in which one takes a broad, holistic, long-term, perspective of the world and examines the linkages and interactions among its elements

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4
Q

Identify primary components of food systems

A

Growing, harvesting, processing, packaging, transporting, marketing, consumption, and waste

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5
Q

Describe the benefits of applying systems thinking to understand food systems

A

When the complexity of systems is not taken into account, unpredicted and undesired outcomes often result

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6
Q

dead zone in the gulf of mexico

A

the bottom waters of the gulf don’t have any fish or crustaceans living in them because all the oxygen has been used up by the phytoplankton that has been dying. This lack of oxygen has been caused by an algal bloom caused from runoff such as fertilizers, fungicides, pesticides, etc… along the mississippi river. The runoff enters the river and enters the gulf. It is seen that the dead zone grows during peak agriculture season and shrinks during low agriculture season.

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7
Q

stocks and flows

A

how much of something do you have and what makes it increase or decrease?
EX: atmospheric greenhouse gas (GHG) concentrations:
Stock=current concentrations
Inflow=activities that increase concentrations (EX: animal agriculture)
Outflow=activities that remove carbon from the atmosphere (EX: planting trees)

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8
Q

feedback loops and processes

A

a circular process in which output is returned or ‘fed back’ into a system as input

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9
Q

feedback processes

A

our actions alter the environment and, therefore, the decisions we take in the future

  • our actions may trigger side effects that we did not anticipate
  • others, seeking to achieve their goals, act to restore the balance that we have upset; their actions also generate intended and unintended consequences
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10
Q

Compare features of contemporary food systems in different parts of the world

A
Age
Race/ethnicity
Socioeconomic class
Health status
Education
Where you grew up
Religion/spiritual affiliation
Cultural background
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11
Q

Identify possible reasons for the shift from hunter-gatherer lifestyles to agriculture

A

people started to take-up farming because of:

  • larger populations that hunter-gatherer lifestyles couldn’t support anymore
  • settling in one location
  • over-hunting of animals
  • humans were more developed and were able to think of this more advanced lifestyle
  • changes in climate
  • changing technology
  • varied by geography and time
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12
Q

Explain key impacts of the dawn of agriculture

A
  • Disease (zoonotic and human) due to more people in one place
  • Aging population
  • Environmental consequences
  • City-states and governments
  • Nutritional variety
  • Emergence of currency
  • More abundant food supplies
  • People were tied to the land-settling
  • Big increase in population
  • Ability to divide up labor and roles emerged
  • All of these together allowed for the emergence of civilization
  • humanity’s best interest but not for the earth or animals
  • allowed specialization to occur and we wouldn’t be where we are today
  • hierarchies and inequality started
  • hatred began
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13
Q

Define a foodway

A

The eating habits and culinary practices of a people, region, or historical period
Who cooked the food, food preparation, how the food was cooked, aroma, spices, etc…

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14
Q

Characterize indigenous American foodways, including three sisters planting

A

Due to the various types of environments and climates in the US the many tribes varied a lot depending on where they were found in the US
Three sisters farming=growing corn, beans, and squash together
-Corn grows first which provides a pole for beans that they can grow up. Beans add nitrogen to the soil for the corn and squash. THe squash has large leaves that block sunlight and keeps the soil more moist and they have sharp spikes on them that keeps pests away
-Nutritionally work well together

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15
Q

Describe key attributes of indigenous American foodways

A

Iroquois: farming was done in mounds:
Water was able to seep out of them so they wouldn’t flood but it also held the right amount of water, allowed for planting earlier because it was raised from the ground and they would get warmer from the sun sooner, and less compacted soil meant more airy which allows an easier time for water and nutrients to move through
Pueblo: corn was essential, planted on mesatops, mulched with pumice, waffle/grid gardens

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16
Q

Define the Columbian exchange

A

The exchange of people, plants, animals, microbes, and ideas between the Eatern and Western Hemispheres following the voyage of Christopher Columbus to the Americas in 1492

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17
Q

How would you describe modern Native American cuisine

A

There isn’t one thing that we think of because of how diverse and different native american diets are depending on where they live

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18
Q

Recall and summarize key food and non-food items transferred between continents as a result of the Columbian exchange

A

Transfer from New World (America’s) to Old World (Europe/Africa/Asia): chocolate, corn/maize, tomatoes, cassava, potatoes, tobacco, pumpkins, vanilla, chili peppers, avocados, turkeys, sweet potatoes, peanuts
Transfer from Old World (Europe/Africa/Asia) to New World (America’s): grapes, rice, coffee, grains-barley/wheat, sheep, chickens, cattle, horses, pigs, sugar, coconut, citrus, honey bees, slaves, disease

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19
Q

mercantilism

A

belief in the benefits of profitable trading; commercialism

-relied on: colonies rich in few materials, cheap labor, colonial loyalty to the home, control of the shipping trade

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20
Q

Describe major social, environmental, and economic consequences of the Columbian exchange

A
  • Depopulation of the Americas: Native American population was immunologically defenseless to diseases from Europe and Africa (Smallpox, chicken pox, measles, influenza), Estimated 80-95% of the Native American population were destroyed within 100-150 years following 1492
  • the slave trade resulted in african americans getting taken from africa and being brought to the Americas and carribean to work under horrible conditions, long term impacts in africa
  • altered ecosystems: animal furs were traded from native americans to europeans in order to get technologies/tools that allowed their tasks as farming to be much easier and introduction of pigs caused a lot of havoc in north america due to them roaming wild and eating everything (reduction of populations due to overhunting and competition)
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21
Q

Describe early American foodways post 1492

A
  • Obtaining enough food in colonial america was challenging
  • Servants and enslaved people were brought to the colonies to provide labor for plantations
  • Early american foodways were shaped by the local environment and influenced by country or origin and interactions with native people
  • Enslaved cooks played a central role in developing southern cuisine and influencing flavors and dishes throughout the country
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22
Q

Describe the important roles of slaves and servants in shaping early American diets

A
  • Enslaved Africans introduced sorghum, melon, and okra (among other things)
  • African american slaves that were cooks expected to bake and cook meals throughout the entire day
  • If guests came at strange hours they were awoken and expected to prepare guests a meal
  • Some chefs were taught by famous chefs in order to ensure they would do a good job
  • Enslaved chefs are the ones credited with forming dishes that mixed different cuisines into one
  • They kept recipe books that show the various types of meals they would make and eat
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23
Q

Industrialization

A

the act or process of industrializing: the widespread development of industries in a region, country, culture, etc…
Transition of activities that were once done or crafted by hand (field, kitchen, etc..) and due to this transition production was done through technology and techniques (often through machine labor)

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24
Q

Globalization

A

the act of process of globalization: the state of being globalized
The process by which technological, economic, political, and cultural exchanges make the world a more interconnected and interdependent place

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25
Q

Monoculture

A

the practice of growing and harvesting a single species/crop

how most crop and livestock are produced

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26
Q

Polyculture

A

the growing of multiple species/crops together

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27
Q

Identify factors that contribute to the industrialization and globalization of food systems

A
  • technological innovation
  • Environmental strain
  • Urbanization
  • Shifting consumer demands
  • Government policies
  • All of these trends can contribute to gains in productivity but not without social, health, and ecological consequences
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28
Q

Technological innovation

A
Agricultural technology:
Farm equipment (work animals to mechanization)
Tractor technology
Plant and animal breeding (green revolution)
Land-grant agriculture 
Agricultural inputs (green revolution)
Production techniques
Rural infrastructure and transportation
Railroads, national highways
Cold storage
Food processing and preservation
Food preparation
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29
Q

Environmental strain

A

Historically, increases in production came mainly from expansion to new land
Westward expansion, indentured servants
By the late 1800s poor farming practices had depleted nutrients in the soil and production began to decline
The Dust Bowl of the 1930s is a powerful example of the consequences of poor farming practices
Degradation of agricultural land through human activities continues: deforestation, soil erosion, nutrient depletion, salinization, waterlogging, overgrazing, desertification, and industrial pollution

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30
Q

Urbanization

A

Farmer Population:
In 1790, farmers made up to 90% of the labor force
In 1870, farmers made up 53% of the labor force
In 1920, farmers made up 27% of the labor force
In 2019, farmers made up 1% of the labor force
Americans increasingly moved into cities over the course of the late nineteenth and early twentieth centuries
In urban settings, households rely on purchased food and are changing the cultures are traditions around food

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31
Q

Shifting consumer demands

A

As populations move out of poverty, they typically seek greater access to a greater diversity of foods including animal products and convenient, ultra-processed foods
There is also growing interest in consuming healthier diets, especially among the wealthy
Many customers are increasingly disconnected from the production of food yet asked to make choices concerning complex issues regarding the nutritional content and health benefits of food

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32
Q

Government policies

A

Subsidy-a grant from the government to help with something deemed beneficial to the general public
Farm subsidies-urge farmers to grow (or not grow) certain products
Food subsidies-help consumers afford or choose certain products
Policies on regulations, subsidies, and taxes can shift investment decisions throughout the food system
What and how much to produce
To whom to sell
What to process
How to transport
What to buy
Policies are related budget allocations in infrastructure, procurement, research, and public information also can alter decisions by food system stakeholders

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33
Q

Identify major trends associated with the industrialization and globalization of food systems

A
  • specialization
  • mechanization
  • chemical and pharmaceutical inputs
  • consolidation
  • market concentration
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34
Q

specialization

A

Focusing time, knowledge, skills, and equipment on a small number of enterprises
Monoculture cropping
Industrial food animal production (IFAP)
Also focused on genetics to breed both crops and livestock for the best characteristic

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35
Q

mechanization

A

Replacing human or animal labor with machines
New technology and new machines
Less people needed for work
Can contribute to gains in productivity

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36
Q

chemical and pharmaceutical inputs

A

The early 1900s saw the introduction of synthetic fertilizers and chemical pesticides
Use of agricultural inputs skyrocketed over the century in part due to the shift to specialized monocultures
Chemical and pharmaceutical use became commonplace in newly industrialized models of meat, milk, and egg production (EX antibiotic use)

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37
Q

consolidation

A

Shifting toward fewer and larger farms and businesses; usually the result of large businesses getting larger and small businesses going out of business
“Get big or get out”- Earl Butz, Secretary of Agriculture under Presidents Nixon and Ford
Major trend in the second half of the 20th century
What drove the push to consolidate?
New technology allowed farmers to work more land with less labor
Government policies encouraged farmers to scale up their operations
Farmers were motivated by economics of sale

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38
Q

marketshare

A

the proportion an industry’s sales earned by one company

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39
Q

market concentration

A

a measure of the extent to which sales in a market are dominated by a small number of companies
-an industry is “concentrated” when a small number of companies have a large market share of an industry

40
Q

vertical integration

A

a type of market concentration that occurs when companies gain control of multiple industries involved in the same products

41
Q

1492

A

onset of the columbian exchange

42
Q

1803

A

invention of food preservation using a tin can

43
Q

late 1800s

A

railroads became an important way to transport food in the US

44
Q

1906

A

food and drug act

45
Q

1933

A

permanent food stamp act

46
Q

1964

A

permanent food act

47
Q

Discuss pros and cons of the industrialization and globalization of food systems for different stakeholders in the US and globally

A

Pro: Newer foods were coming from places farther away and they were more available
Con: More domestic help means that people were losing the ability to tell if foods were good quality/ripe, farming was more for monetary reasons and less for pleasure

48
Q

describe current US food policy goals

A
support farmers
feed the hungry
keep the food supply safe
promote public health
protect the environment (and animal welfare)
49
Q

support farmers

A

The agricultural adjustment act of 1933:
The first farm bill
The context was that the US was in the great depression and farmers were growing more than they could sell
Producing too much food which led to so much of the market and causing prices to go down and they weren’t earning enough money. This caused them to produce even more and put themselves in a vicious feedback loop
The act gave farmers money to destroy crops and butcher animals and a lot of the animals (specifically pigs) were not even used

50
Q

feed the hungry

A

During the agricultural adjustment act of 1933 there was a lot of very hungry people while there was food in the food supply being destroyed because there was too much and people were outraged
Later, the government revised the program so the government purchased the surplus and provided them to unemployed people and low income houses instead of destroying them
Birth of the domestic US food assistant programing

51
Q

keep the food supply safe

A

Start with on farm practices:
What are best practices to keep the farm safe
GAP
Then think about production, serving, packaging, etc… and how to keep food safe in these settings

52
Q

promore public health

A

How can you make the healthy choice, the easy choice

Make healthy eating more accessible to more people

53
Q

protect the environment (and animal welfare)

A

Food system impacts all natural resources: air, land, soil quality, water, climate
Number of policy programs in place in an effort to address these issues
Farm bill: big bill that governs agricultural policy in the US
Specific provisions to incentify actions to protect land and waters around farms
Other policies that are in place to tackle more specific pollutants
EX: plastic straw-free→limit the use of single-use plastics

54
Q

describe the US agricultural workforce

A

Agriculture provides about 1.3% of US employment
The size of the US agricultural workforce is shrinking; hired laborers are becoming more important.
Most farmers receive off-farm income, but small-scale operators depend on it.
In recent years, slightly more than half of farm households have had negative farm income
About half of hired farmworkers lack legal immigration status
Family and hired farmworkers on US farms has slowly declined in the past 10 years
73% decline in farmers/farm family members (1950-2000)
52% decline in hired farm workers (1950-2000)
More people are hired today as opposed to most people were family workers years ago
The larger you farm the less dependent they are on off-farm sources of income and they are making the majority of their income from farming
In the last 10 years more than half of farmers lose money in farming but are able to compensate for their loss of money by having an off-farm job/career
Rely on side-hustles to bring in enough income
Roughly half of hired farm workers lack legal immigration status

55
Q

name and compare different models of agricultural production

A

monoculture, polyculture, and aquaculture

56
Q

aquaculture

A

the fastest growing industry in the US food production and now supplies nearly half of seafood in the US

57
Q

food miles

A

the distance that it travels from farm to plate

58
Q

food sheds

A

Awareness of where food comes from
Knowing where your food comes from
Dominated by seasons and availability
Size is drastically different

59
Q

Compare local and regional food systems to mainstream food systems

A

Local and Regional Food Systems:
Farmers markets/farm stands
CSAs
Community Support Agriculture (CSA): you pay upfront to invest in a farm or other type of operation and get a portion of what is produced
If they have a good year, you get a lot!
If they have a bad year, you get a little:(
Either way you pay the same because you pay at the beginning of the season and there is no way of knowing how the season will pay out
Small farms selling directly to consumers
Food hubs
Pick Your Owns

60
Q

Discuss major aspects and attributes of Vermont’s food system historically and today

A

What are some of the challenges to producing foods in VT (farming or processing)?
Short growing season
Farmland in short supply
Not easy to get food to a place to sell
Processing equipment is very expensive
Labor
Soil may be difficult for certain things to grow (rocky soil)
What are some of the innovations are supporting the food industry in VT:
Food hubs
Allowing others to use the hubs processing equipment instead of these starting/small businesses to have to buy the equipment
Price chopper uses their empty trucks to distribute some of these foods from food hubs so other people can get local food

61
Q

describe the US workforce in food processing and retailing

A

Meat Plant Workers Today:
Serious safety and health hazards
“Speed of the lines”
Doing the same task as quick as possible on the line over and over again
3 times likely to suffer from a serious injury than another US worker
Beef industry: 7 times more likely
17 severe injuries happen every month in the meatpacking industry
Vulnerable workers
Low wages, long hours, and limited benefits

62
Q

Describe consolidation and concentration across the food systems

A

Food processing can provide many benefits (food safety, extending the availability of nutrients and variety, job opportunities, convenience), but can also contribute to important problems
Food processing is becoming increasingly concentrated and consolidated

63
Q

discuss pros and cons of food processing

A
PROS:
Longer shelf life
Convenience
Cheaper
Larger availability and adding to food environments
Taste-can potentially improve
More jobs
CONS:
Spoilage and contamination
Nutrient loss
Sodium and sugar is typically increased
Separation from consumer and production
Increase use of plastic/packaging
Taste and texture
Loss of knowledge
Comfort with convenience
64
Q

define food environment

A

“the interface that mediates one’s food acquisition and consumption within the wider food system. It encompasses multiple dimensions such as the availability, accessibility, affordability, desirability, convenience, marketing, and properties of food sources and products”

People access food by going to stores and shopping, growing their own, and exchanges

65
Q

consider food choices in the context of the socioecological model

A

Social determinants of health:
“The SDH are the conditions in which people are born, grow, work, live, and age, and the wider set of forces and systems shaping the conditions of daily life. These forces and systems…”
“Women who live in poverty love their children as much as anybody else does”-Paul Farmer
One of the most famous global health advertisers and focuses on giving the poorest of the poor access to adequate care and health
Ecological model: policy, community, organizational, interpersonal, and individual contexts

66
Q

Analyze how food environments influence food choices

A

Today’s food environment exploit people’s biological, psychological, social, and economic vulnerabilities, making it easier for them to eat unhealthy foods….
Goal of public health in the Food Environment: support a lifestyle…where the healthy choice is the easy choice
Food environments refer to the range of food sources

67
Q

describe common food marketing strategies

A

paid advertising
cause marketing/advertising
undercover marketing
digital marketing

68
Q

paid advertising

A

Target on children
Fighting that it is unethical to do this
Fight to do this in low income countries

69
Q

cause marketing/advertising

A

When a company is sponsoring different types of events or putting their money toward social causes that is often meant to give that company sympathy or associate that company with that event
Minorities are targeted
Linking themselves with causes to gain public support
Push to do this in low income countries

70
Q

undercover marketing

A

occurs in movies, tv shows, online social media, etc…

all about product placement

71
Q

digital marketing

A
Creating immersive environments
Coca-cola world cup soccer immersive video
Playing soccer with soccer star
Boursin cheese multisensory experiences
Infiltrating social networks
Instagram, twitter, facebook, etc...
Location-based and mobile marketing
Order things pop-up in web searches are partially influenced by people paying to have their brand to be promoted
Collecting personal data
Tracking the type of online consumer you are-cookies
Loyalty card programs
Studying and triggering the subconscious
72
Q

food labels

A

Designed to protect consumer health
In the US, the FOod and Drug Administration (FDA) is responsible for ensuring proper labeling
Foods produced domestically
Foods from foreign countries that are sold in the US

73
Q

distinguish and interpret common types of food labels

A

Nutrition facts
The format of the label is highly dictated
Ingredients list
List ingredients in descending order of prominence
Information on the 8 major food allergens
Wheat, milk, tree nuts, peanuts, shellfish, soy, fish, egg
Date labels:
Expiration, best buy, sell by, best before
A lot of debate associated with these labels
Storage instructions:
Origin labels:
Not all foods have to include this but fruits and vegetables need to now
Nutrient content claims:
Claim on a label that something is higher or lower in a certain nutrient
“Low fat”, “High fiber”, “Reduced sodium”
The Kind Bar Debate
Using the word “Healthy”
Health claims:
Statement/symbol to connect food or ingredient in the food to a health outcome
“Reduce your risk for cardiovascular disease”, “Helps digestion”

74
Q

Identify who regulates and verifies the accuracy of food labels

A

The Food and Drug Administration (FDA) is responsible for ensuring proper labeling

75
Q

Critically consider if and how food marketing should be regulated

A

Food marketing claim should be honest, it should be done without exaggeration and misleading information.
Food marketing should be regulated because companies are trying to target kids, teens, and ethnic minorities and that is a major concern

76
Q

provide reasons for food waste and strategies to address it

A

Unharvested food can be donated
Scraps can be fed to livestock
Some waste can even generate energy
Trim waste: there will always be trim waste associated with food
People taking too much food: people should take smaller portions at first and eat everything before getting more food
Cooking too much food: this is difficult to address because there needs to be enough food for students but if there is leftover food that wasn’t eaten it should be brought to local food banks if possible

77
Q

paleolithic foodways

A

Earliest fossil evidence of anatomically modern humans is roughly 200,000 years old
Food was acquired by gathering wild plant-based foods and fungi, foraging for insects, scavenging for the remains of dead animals, harvesting aquatic animals, and hunting game
Hunting was a minor aspect of this foodway because it took a lot of energy and time
Majority was roots, insects, finding dead animals and eating them, etc… because it was less energy and time dependent
Most of the time and energy were spent acquiring food
Paleolithic gut bacteria was very different than ours due to evolution and their ability to digest things such as lactose
Gut bacteria has a lot to do with digestion and breaking down of food

78
Q

varying hunter-gatherer diets among paleolithic humans

A

Inuit: mostly meat and fish with a small amount of fruits and vegetables (arctic)
Hiwi: mostly meat and fish, fruits and vegetables, and roots (south america)
!Kung: meat and fish, fruits and vegetables, a very small amount of roots, mostly seeds and nuts, and a small amount of milk and cornmeal (southern africa)
Hadza: mostly meat and fish, fruits and vegetables, and roots (central africa)

79
Q

wild .vs. domesticated species

A

horse, sheep, Goat (domesticated)
Zebra, North American bighorn sheep, Rocky Mountain goat (relatives that are wild)
Reindeer, cow, almond (domesticated)
Elk, african buffalo, oak (relatives that are wild)

80
Q

the first american cookbook

A

american cookery published in 1776 by amelia simmons

81
Q

what were some assumptions that were made in the first cookbook by amelia simmons

A

People were able to pick out good quality/local foods
People were going to markets regularly
Middle-classed white women
Looking for another source of information-not just recipes passed down

82
Q

food policy

A

a policy that impacts how and what food is produced, processed, distributed, purchased, consumed, protected, and disposed of. Food policies are designed to influence the operation of the food system

83
Q

1939

A

first food stamp program (~4 years)

84
Q

1946

A

national school lunch act

85
Q

CAFO

A

Concentrated Animal Feeding Operation
-Animals are confined and fed or maintained for at least 45 days out of the year, the operation does not produce crops or vegetation, and it meets size thresholds (EX: 1,000 cattle, 10,000 swine, or 125,000 chickens may be classified as large CAFO depending on how animal waste is managed)

86
Q

agroecology

A

an ecological approach to agriculture that view agricultural areas as ecosystems and is concerned with the ecological impact of agricultural practices
GOALS: build and maintain healthy soil. manage water wisely, promote biodiversity, minimize pollution
PRACTICES: rotate crops and embrace diversity, plant cover crops, reduce or eliminate tillage, minimize use of synthetic pesticides and fertilizers
integrate livestock and crops, adopt agroforestry practices, and manage whole systems and landscapes

87
Q

Why is food being transported long distances?

A

Feed densely populated areas
Not enough food produced in and around cities that will be able to support them as well as the rest of the state
NYC example
Provide out-of-season variety
Highly varied diets relies heavily on the transportation of food
Almost all processed foods that we eat have components of the food that travels long distances
Allow regions to focus on their strengths
EX: wheat grows well in large open places-best produced out west where there are large flat fields and vermont would not be able to do that but is much better for dairy
Structure of the food distribution industry

88
Q

local food farms

A

farms and ranches earning income from selling food for human consumption through a local food marketing channel:
Direct-to consumer (DTC) marketing channels: producers engage consumers in direct face-to-face transactions
EX: Farms markets
Intermediated marketing channels: all other marketing opportunities in the local supply chains that are not farmer-to-consumer transactions
EX: food hubs

89
Q

what are some benefits and drawbacks of focusing on eating local

A
Less convenient 
Supporting jobs nearby
Supporting local agricultural landscape
Not necessarily better for the carbon footprint
More expensive
90
Q

core components of food labels

A
Primary display panel (PDP)
Statement of identity (name of the food)
Net quantity of contents
Information panel
Nutrition facts
Ingredient list
Major food allergens
Name and address of the manufacturer, packer, or distribution
91
Q

what led to the increasing acceptance of processed foods

A

The idea of natural has shifted over time
The shift of most people living on farms to live in cities
More people working outside the home
Began to taste and look better as well as were safer
Cleanliness

92
Q

3 steps in sustainability on campus

A

purshasing
pre-consumer
post-consumer

93
Q

purchasing

A

Extraction: get materials
Production: making of materials
Distribution: giving consumers the materials
Consumption: using and consuming the materials
Disposal: disposing of the materials

94
Q

pre-consumer

A

Incentivizing reducing waste
Use of leanpath
Pre-consumer waste is defined as over-ordering, overproduction, trim waste, expired items/spoilage, contamination, burned/dropped items, etc…

95
Q

post-consumer

A

Anything not eaten that ends up in the compost